How to Make Chicken or Beef Bak Kwa (Barbecued Minced Meat)
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How to Make Chicken or Beef Bak Kwa (Barbecued Minced Meat)

I grew up in the part of Malaysia where this is known as “long yoke” (Cantonese & Hakka), and for a long time after coming to Australia, I had no idea what other people were talking about when they made reference to “bak kwa” (Hokkien) – more evidence of how gloriously splintered Malaysia can be…

How to Cook Malaysian Chicken Curry Noodles
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How to Cook Malaysian Chicken Curry Noodles

I wasn’t intending to blog about this Live Asian Kitchen broadcast, because Malaysian Chicken Curry is something I cook on a regular basis and I’ve already posted the recipe in the past. However, this particular batch turned out different enough (in a good way) that I thought it worth sharing. Plus there’s the added element…

How to Cook Chicken Bak Kut Teh (Chik Kut Teh)
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How to Cook Chicken Bak Kut Teh (Chik Kut Teh)

I’ve had an aversion to pork since I was a kid, so I have no recollection of ever having eaten Bak Kut Teh (BKT), which is traditionally made using pork spare ribs. The smell of BKT is quite unmistakable however, and hard to avoid if you grew up in Malaysia or Singapore. Since I knew…

How to Make Sambal for Prawn Noodle Soup (Har Meen) (Low-Carb)
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How to Make Sambal for Prawn Noodle Soup (Har Meen) (Low-Carb)

  If you’ve followed my Live Asian Kitchen broadcasts for any length of time, you would know that the term sambal belacan” (shrimp paste sambal) covers a number of different chilli dips – there’s raw sambal belacan which consists of pounding chillies with toasted shrimp paste, some seasoning plus a dash of fresh lime juice…

How to Make Low-Carb Malaysian Prawn Noodle Soup (Har Meen)
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How to Make Low-Carb Malaysian Prawn Noodle Soup (Har Meen)

  This dish is known by different names depending on which part of Malaysia you grew up in; I know it as har meen (literally prawn noodles), and being pork-averse, I make mine with a combination of prawn and chicken stock, and top it with chicken in lieu of pork. The low-carb version covered in…

How to Make Asian-Style Moussaka (Low-Carb)
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How to Make Asian-Style Moussaka (Low-Carb)

My friends from church, Jana and Petros, invited me to their place for lunch and served such an amazing moussaka that I was determined to attempt it myself. In this Twitch Live Asian Kitchen, I “asianised” the dish through the use of Asian sauces and seasoning ingredients, AND I served it with a healthy dose…

How to Cook Stir-Fried Cucumber (Low-Carb)
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How to Cook Stir-Fried Cucumber (Low-Carb)

This Live Asian Kitchen broadcast marks the beginning of my low-carb diet. For the record, I neither invented nor tweaked this recipe to fit into my current low-carb fixation; stir-fried cucumber is actually quite a common dish served up in Chinese homes back in Malaysia (and possibly other parts of the world; I don’t know)….

How to Render Duck Fat | How to Make Duck Crackling
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How to Render Duck Fat | How to Make Duck Crackling

The only time I’ll eat duck (or chicken) skin is when it’s crispy, so rather than discarding it, I decided to remove all the skin from the duck in this live broadcast, and render it to obtain duck fat. I also wanted to use up every last bit from this duck (I’m Asian, after all)…