How to Make Sweet Potato Dumplings with Red Bean Paste Filling

  These sweet potato dumplings are pretty easy to make; you can used ready-to-use red bean paste (in cans or packs at your local Asian grocery store), though in this Live Asian Kitchen, I used the homemade red bean paste I’d made a couple of weeks earlier. Other popular filling options include lotus seed paste or mung bean paste. The » Read More

How to Cook Indonesian Padang-Style Eggplant Balado

Lately, my local greengrocer has been stocking the variety of eggplant that I grew up eating back in Malaysia (correct me if I’m wrong, but I often see them referred to here as Japanese eggplants), and it prompted me to get some for one of my favourite Indonesian Padang dishes known as Terung (Eggplant) Balado. I air-fried the eggplants in my » Read More

How to Make Vegan Pulut Panggang

This is a vegan version of a popular grilled sticky rice in banana leaf snack that I used to sell at numerous markets. The original version contained minced dried shrimp and belacan (shrimp paste) but in this broadcast, I substituted the dried shrimp with minced preserved radish (commonly used in Pad Thai), eliminated the belacan, and used mushroom » Read More

How to Make Curry Puffs (Air Fryer)

AKA #TelstraFail - Season 2, Episode 1 (Season 1 ended with a call from Telstra’s CEO’s team per updated on this blog post >> My Case Against Telstra — a third world service run by first class bullies A cautionary tale - when you sign up for a new Telstra service, don’t be fooled by the world-class reception you get at the Telstra store » Read More

How to Make Vegan Rice Noodle Rolls (aka Chee Cheong Fun)

I’m not the best ambassador for vegan cooking, because in all honesty while I like the creative challenge of replicating meat dishes using vegan ingredients, it doesn’t mean I want to eat the food at the end of my broadcast. This dish however, is different, because it’s accidentally vegan, not manipulated and contorted to fit a vegan diet. It’s » Read More

How to Make Vegan Roast Duck

This tasted great, though a tweak I would suggest is to simmer the fried parcels in the leftover sauce at the end, to add more colour and flavour to it. Alternatively, heat up the sauce to thicken it, then spread it on the tofu parcels. This vegan roast duck reminds me of the skin used in Peking Duck; it’d work really well (I think) as a vegan » Read More

How to Cook Vegan Tofu with Creamy Coconut Crisps

I’m not one to sing praises about my own food (usually) but this vegan adventure has really forced me to think outside the box and it’s resulted in a few gems along the way; this was one of them. (Also check out the Vegan Nasi Lemak recipe from a previous broadcast.) As mentioned numerous times during the video (remember, this is all live so I » Read More

How to Make Soy Milk and Crispy Fried Onions

It’s not that I’d run out of ideas for recipes, but the fact was simply that I needed to stock up on soy milk and crispy fried onions, and I hadn’t covered these recipes on Twitch previously, so I thought I might as well kill two birds with one stone (sorry again, vegans; I’m too tired to think of a cruelty-free idiom). Soy » Read More

How to Make Sago Gula Melaka and Pengat Pisang

It occurred to me while scrambling to figure out what to make in this weekly Vegan livestream, that most Southeast Asian desserts are, in fact, vegan. I reckon I should publish a Southeast Asian Snacks and Desserts cookbook, then do a separate cover to say Southeast Asian Vegan Snacks and Desserts and market that exclusively to vegans. I’d call » Read More

How to Cook Vegan Nasi Lemak

My latest M.O. is to troll the trolls with Bible verses. Everybody wins. Vegan Nasi Lemak - a) COCONUT RICE Ingredients: 4 cups jasmine rice Enough water to immerse rice to about 1cm above its surface 2 cups coconut milk or coconut cream 1 tsp salt 2 pandan leaves, tied in a knot (optional) Method: Rinse rice, then » Read More