I rarely bake because I’m not much of a cake eater, but I have on occasion had to use up some leftover carrots, in which case my go-to option is to bake it into a carrot cake. This recipe was originally sourced from the Thermomix recipe community, but I’ve made so many adjustments that it bears no resemblance to the original. I find Western » Read More
How to Make Hainanese Bread
December 3, 2017 by
Hainanese bread was something we grew up eating at the kopitiam (coffee shop) on the top floor of the wet market in my hometown of Seremban (Pasar Besar Seremban, which incidentally burned down quite recently). It was tall and fluffy with a texture I haven’t been able to find among the myriad varieties of bread here in Australia, and it was » Read More
How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert
October 3, 2017 by
Fair warning - the audio in this Live Asian Kitchen is badly out of sync. I only realised because I had to force myself to watch the replay so I could remember the ingredient amounts for these recipes (fun fact - I have a general phobia about watching myself on camera). Sweet Potato Onde-Onde INGREDIENTS: 200g steamed & » Read More
How to Make Chilli Sauce for Dim Sums
September 16, 2017 by
This post relates to my broadcast that covered 2 dishes - chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar ½ Tbsp salt Cooled, boiled water (if » Read More
How to Cook Crispy Kai Lan (Airfryer), Sambal Prawns & Butter Prawns
June 5, 2017 by
This was one of my favourite broadcasts on Twitch so far - great crowd and fabulous conversation. A troll came and left pretty quickly when the usual insults about my food were so lame I threw some sympathy laughs his way. I should send him a copy of Trolling for Dummies, if ever I get around to writing and publishing it. If you’ve been meaning » Read More
How to Make Baked Asian Cheese Tarts
May 31, 2017 by
#TelstraFail Season 2 Episode 4 (Final) - after two days of back-and-forths with Netgear, the manufacturer of the modem connected to my Telstra service, I was told that it was definitely a faulty modem. Good news was that Netgear said they would replace it; bad news was that I had to go through Telstra. Hell would have to freeze over before I » Read More
How to Make Laksam
May 4, 2017 by
No, it’s not a typo - Laksam is indeed a different dish to the (I would hope) universally-known Laksa. I could be totally off the mark but I think I read somewhere that the etymology of the word is “laksa” plus “asam”, in other words, sour laksa. Having said that, the defining feature of Laksam is the use of steamed rice flour rolls instead of » Read More
How to Make Vegan Sui Gow (Chinese Dumplings)
April 25, 2017 by
This, folks, is how you do Vegan Asian right. I made this up on the fly and it was so good it got the thumbs-up from my stridently non-vegetarian guest. Not to mention baby Noah who, if you watch the video below, stole and munched on two of the as-yet-uncooked dumplings when I wasn’t looking. Vegan Sui Gow INGREDIENTS: 250g hard tofu - » Read More
How to Cook Steamed Fish with Preserved Vegetables
April 20, 2017 by
I don’t know if it’s the Chinese in me that makes me especially partial towards steamed fish (steamed most things, as a matter of fact) but even if you’re more used to having your fish battered and fried, do give these recipes a shot. They’re quick, flavoursome, easy to make, and kind to your waistline (I promise). Steamed Silver Perch with » Read More
How to Make Laksa Kelantan
April 11, 2017 by
This is definitely a keeper; I’d only eaten it once before, during a short trip to Kelantan a couple of years ago. I made a tweak in the type of fish used (as is often the case, what passes for cheap and readily available in Malaysia isn’t always the case here in Australia), and I also suggested using whatever herbs you can find at your local » Read More