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 recipe for this is from the Chopsticks Recipes Dim Sum cookbook by Cecilia Au-Yang that I’ve owned for decades; as usual, I’ve made some tweaks to it, albeit very minor ones.

Sweet Potato Dumplings with Red Bean Paste Filling

INGREDIENTS:

Pastry –

220g sweet potatoes, cubed and steamed until soft (about 15 minutes)

30g lard or butter

120g glutinous rice flour

Filling –

220g sweet red bean paste

Coating –

½ cup sesame seeds, rinse and strained

—————-

Oil for deep-frying

METHOD:

1. Divide sweet red bean paste into 24 portions and roll into olive-shaped balls.
2. Mash sweet potatoes, add lard and mix well.
3. Add glutinous rice flour to mix to a soft dough. Divide into 24 equal portions.
4. Flatten one portion into an oval shape, then place a piece of red bean paste in the middle. Wrap and shape into a cylindrical shape.
5. Coat with sesame seeds; press them gently into the dumplings.
6. Heat oil to 170’C, then deep-fry the dumplings until golden brown, turning to make sure they’re evenly cooked.
7. Remove and drain on paper towels.
8. Allow to cool until they’re just warm before serving.

The post How to Make Sweet Potato Dumplings with Red Bean Paste Filling first appeared on Jackie M..

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 Optimum HealthyFry during my Live Asian Kitchen broadcast so as to free up my stove for the balado sauce, but you could just as easily pan-fry them with some oil or grill them in the oven.

Also, I used chicken powder in the sauce, but substitute that with half the amount in salt and just like that, you have yourself a vegan dish.

Terung (Eggplant) Balado

INGREDIENTS:

1kg long eggplants, halved
4 tomatoes
1 large onion
6-8 garlic cloves
¼ cup chilli paste (or sambal oelek)
1 TBSP chicken powder (or 2 tsps salt)
1 TBSP sugar
½ cup water
2 tsps lemon juice (optional)
⅓ cup oil

METHOD:

1. Brush eggplant halves with oil, then grill/airfry or pan-fry them until soft. Set aside.
2. Dice tomatoes; mince onion and garlic.
3. Combine onion, garlic and chilli paste in a wok or pan and fry until the moisture is reduced.
4. Add oil and fry until onion is caramelised.
5. Add tomatoes and cook for another minute, followed by all other ingredients.
6. Simmer until mixture is reduced by half, remove from heat and spread on eggplant to serve.

The Optimum HealthyFry air fryer is from Prestige Home Appliances; you can find out more about it in this link –

The post How to Cook Indonesian Padang-Style Eggplant Balado first appeared on Jackie M..

Vegan Pulut Panggang

INGREDIENTS:

3 Tbsps  minced preserved radish (usually used in Pad Thai)

1 onion, quartered

5 cloves garlic, peeled

3 Tbsps sugar

1 Tbsp mushroom (or any vegetarian) seasoning granules

⅔ cup desiccated coconut

1 Tbsp chilli crush

4 Tbsps oil

2 cups glutinous rice

1 cup coconut milk

1 ½ cups water

½ tsp salt

Banana leaves cut into 4 x 6-inch pieces, for wrapping; alternatively you can wrap them with cling wrap

METHOD:

1. Combine glutinous rice, coconut milk, water and salt and cook, covered, until done. If using an automatic rice cooker, you will likely need to cook it for 2 cycles.
2. Blend onion and garlic in food processor.
3. Transfer into a frying pan and saute until some of the moisture is eliminated. Add oil and brown the onion mixture.
4. Add all the other filling ingredients and cook until everything is combined and heated through. Adjust seasoning to taste.
5. Place 2 Tbsps of the sticky rice on a banana leaf. Form into a flat, rectangular shape.
6. Place 1 Tbsp filling in the middle, then  roll up like a sushi roll.
7. Secure the ends with bamboo toothpicks or staples.
8. Lightly grill to release the fragrance of the banana leaf before serving. (Skip this step if using cling wrap.)

The post How to Make Vegan Pulut Panggang first appeared on Jackie M..

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 (at Westfield Miranda, in my case). Don’t be tempted to give them a high rating when the inevitable – “Hey Jackie, how did we do?” email hits your inbox even before you arrive home on a euphoric high with your brand spanking new modem, dreaming of blazing internet speeds for your live streaming videos.

Wait till you find out your damn modem doesn’t work and you need to return it only to be greeted by the same staff who will have magically transformed into indifferent, soulless spawns of Satan. You’ll thank me for it then.

My #TelstraFail saga continues in future installments; this is just a primer on why my last broadcast, as well as this one, ended up in 2 separate parts.

Until this broadcast, I’d only ever deep-fried my spiral curry puffs, but back in the day quite a few of my customers used to bulk buy them from me frozen and bake them at home since they most of them didn’t own deep-fryers. They assured me they turned out fine but with a denser crust.

I wanted to see how the Optimum HealthyFry air fryer would handle my curry puffs – whether they’d be like the oven-baked ones (yes, they were).

Basic Malaysian Curry Paste

INGREDIENTS:

• 2 brown onions, peeled and quartered
• 6 cloves garlic, peeled
• 3 Tbsp minced lemongrass
• 2 Tbsp minced ginger
• 5 Tbsps Malaysian curry powder
• 4 Tbsps oil

METHOD:

1. Combine onions and garlic in food processor and blend to a paste.
2. Transfer into a thick-based saucepan or wok, add lemongrass, ginger and curry powder and mix well.
3. Fry for 4-5 minutes until some of the moisture in the onion is reduced. Add oil and fry until oil separates and curry paste is brown.
4. Allow to cool before storing in fridge for up to 4 weeks or in freezer for 6 months.

Vegetarian Curry Puff Recipe

INGREDIENTS:

• 4 potatoes, diced and steamed
• 1 Tbsp vegetarian seasoning powder (I use a mushroom seasoning)
• 2 Tbsps sugar
• 1 tsp salt
• ¼ cup commercial fried shallots
• ½ quantity of Basic Curry Paste from recipe above

• 2 Tbsps oil

METHOD:

1. Combine all ingredients and cook until everything is mixed through and the sugar is dissolved. Adjust seasoning as required.
2. Spread contents on pans to cool down to room temperature before use.

Pastry –

Water Dough

INGREDIENTS:

• 480g strong flour
• 75g butter
• 280ml water
• 1 tsp salt
• 1 tsp lemon juice

METHOD:

1. Combine all ingredients in dough mixer and knead to a soft, non-tacky dough.

Butter Dough

INGREDIENTS:

• 200g plain flour
• 150g butter, cut into small pieces

METHOD:

1. Combine flour and butter and mix to a firm consistency (don’t work it too much or it’ll be too soft to use).

To make curry puffs-

1. Pinch butter dough to make small balls about 2cm in diameter.
2. Scoop water dough to make portions about double the size of butter dough balls.
3. Wrap butter dough into water dough. Using a rolling pin, flatten dough into a long strip.
4. Roll up, turn 90 degrees, then roll out again.
5. Roll up into a tube and set aside. Repeat with rest of dough. Cover with cloth or cling wrap to prevent dough from getting crusty.
6. Cut a tube of dough in half per video, roll out into an oval shape the size of your palm (well, my palm).
7. With the non-patterned side facing up, place a tablespoon of filling in the middle, then pleat per video.
8. Keep curry puffs apart or they’ll stick together.
9. Brush with oil, then cook in Air Fryer at 180°C for 10 minutes.

*** I used an Optimum Induction Pressure-Cook Pro for the Curry Puffs recipe in this post. More details on this appliance can be found at Prestige Home Appliances.

The post How to Make Curry Puffs (Air Fryer) first appeared on Jackie M..

This dish however, is different, because it’s accidentally vegan, not manipulated and contorted to fit a vegan diet. It’s a Malaysian breakfast favourite to boot (you might have seen me feature it on television, and also on previous videos, but just humour me, please).

Chee Cheong Fun

INGREDIENTS:

• 125 g rice flour
• 2 ½ Tbsp tapioca flour
• 500 ml water
• 1 Tbsp oil
• 2 Tbsp oil, extra for mould

Toppings –

• ¼ cup sesame seeds, toasted
• 1 cup oil
• 1 brown onion, peeled and sliced thinly
• Chilli sauce (Sriracha), optional

Topping Sauce –

• 1 cup hoisin sauce
• 1 cup water
• 1/3 cup sugar

METHOD:

1. Combine all the rice flour roll ingredients and mix well, batter will be very thin.
2. Brush a square metal cake pan with oil, pour a very thin layer (2 mm) of batter and steam on high heat for one minute OR use an oiled non-metallic baking dish and microwave on high for about a minute and a half (75 to 90 seconds depending on strength of your microwave).
3. Allow to cool slightly then use a spatula or scraper to lift up the edge of the rice flour sheet. Roll up then put aside and repeat process until all the batter is used up.
4. Toast sesame seeds in a dry pan over medium heat, cool.
5. Heat the oil in a wok and fry the onion until light brown. Remove onion from oil and transfer onto paper towel to crisp up. Store the onion crisps for future use, reserve oil for topping the rolls.

Topping – 

1. Combine hoisin sauce, water and sugar in a saucepan. Simmer on low heat until sugar is completely dissolved.

Assemble –

1. Cut the rice flour rolls into 3 cm widths. Drizzle with either prawn paste sauce & Kicap manis OR hoisin sauce mixture.
2. Drizzle with onion oil and a sprinkle of toasted sesame seeds, serve with chilli sauce if you like it spicy.

The post How to Make Vegan Rice Noodle Rolls (aka Chee Cheong Fun) first appeared on Jackie M..

Vegan Roast Duck

INGREDIENTS:

• 5 beancurd sheets

• 1 Tbsp tomato sauce
• 1 piece red fermented beancurd
• 4 Tbsps sugar
• 3 Tbsp light soya sauce
• ½ tsp five spice powder
• ½ tsp pepper
• 1 Tbsp sesame oil
• 3 tsps soya bean paste (substitute – miso paste)
• 1 Tbsp rice flour
• 280ml water

• Oil for deep-frying
• Bamboo toothpicks

METHOD:

1. Blend seasoning ingredients until smooth.
2. Gently separate beancurd sheets on a large surface area.
3. Brush 1 Tbsp seasoning on sheet, then fold in half and repeat.
4. Fold into a square, making sure all layers are brushed with seasoning.
5. Secure ends with toothpicks.
6. Repeat with remaining sheets.
7. Steam for 10-15 minutes. Remove and allow to dry.
8. Heat oil to 180°C, then deep-fry until golden brown.
9. Transfer remaining seasoning sauce into a saucepan and bring to a low boil.
10. Add fried tofu parcels and simmer until all sauce is absorbed.
11. Cut into slices before serving.

The post How to Make Vegan Roast Duck first appeared on Jackie M..

As mentioned numerous times during the video (remember, this is all live so I have to be mindful of people joining the show late), the only reason I used tofu (and that particular variety) was because it was sitting around and needed to be used up. I really think this would work great (better, in fact) with mushroom stems or eggplant, or even a softer variety of tofu.

Vegan Tofu with Creamy Coconut Crisps

INGREDIENTS:

• 2 cups of sliced tofu or any suitable vegetable
• Pinch of salt
• ½ tsp mushroom seasoning
• Pinch of pepper
• 1-2 Tbsps tapioca starch or cornstarch

• ¼ cup coconut cream
• ¼ cup water
• 3 Tbsps rice flour
• 1 tsp mushroom seasoning
• ½ tsp pepper

• 1 tsp garlic
• 1 ½  tsps sugar
• ½ tsp mushroom seasoning
• Dash of pepper
• 1 tsp tapioca starch or cornstarch + 1 Tbsp water
• Some curry leaves
• 1 tsp sliced red chillies

• Oil for deep-frying

METHOD:

1. Marinate tofu with salt, mushroom seasoning and pepper.
2. Heat oil to about 180°C.
3. Drench tofu with tapioca starch, then flash fry for about 1 minute; remove and drain.
4. Combine coconut cream, water, rice flour, mushroom seasoning and pepper.
5. Fry in two batches until they turn into crisps. Remove and drain.
6. In a separate frying pan, heat up ½ Tbsp oil, then add minced garlic, chilli slices and curry leaves.
7. Add tofu and seasoning – sugar, pepper, mushroom seasoning.
8. Add tapioca starch + water mixture and fold in coconut crisps.
9. Remove from heat and serve.

The post How to Cook Vegan Tofu with Creamy Coconut Crisps first appeared on Jackie M..

Soy Milk

INGREDIENTS:

• 120g soy beans, soaked overnight
• 2-4 Tbsp sugar
• 2 slices ginger
• 1L water

• Muslin bag or similar

METHOD:

1. Place soaked soy beans in jug; add half the water and blend for 30 seconds at Speed 10.
2. Strain out the liquid and set aside.
3. Add remaining water and repeat.
4. Discard crushed soy beans and rinse jug.
5. Transfer the raw soy milk back into the jug. Add sugar and ginger slices, then cook at 90°C for 12 minutes.
6. Strain through muslin bag (I used a double layer) before serving.
7. Soy drink can be served hot or cold, and will keep in refrigerator for about 5 days.

 Crispy Fried Onions

INGREDIENTS:

• 6 large brown onions, peeled
• 1L cooking oil

*You’ll need – mandolin (thin setting), wok, wooden spoon, sieve, paper towels, large bowl or tray

METHOD:

1. Heat oil in wok to 200°C.
2. Slice onions thinly using mandolin.
3. Add onion slices in smallish batches into oil. Be careful with oil as it will bubble up due to moisture content in onion.
4. Fry until at least couple of shades before the final desired result; remove with sieve and scatter on paper towel-lined tray.
5. Allow to cool completely before storing.

The post How to Make Soy Milk and Crispy Fried Onions first appeared on Jackie M..

I’d call it killing two birds with one stone but I think vegans might take exception to the idiom.

Sago Gula Melaka Recipe

For the sago pearls –

INGREDIENTS:

• 500g small tapioca or sago pearls
• 2L water

METHOD:

1. Bring water to a boil. Add tapioca pearls and cook on a gentle simmer for about 10 minutes, stirring to make sure they don’t settle to the bottom of the saucepan.
2. When the pearls are nearly completely translucent, turn off the heat and cover with saucepan lid for another 10 minutes.
3. Strain sago pearls in small batches in a sieve placed under cold running water. Transfer into moulds, cover and chill.

For the syrup –

INGREDIENTS:

• 1 pack Malaysian or Indonesian palm sugar (gula melaka, gula aren or gula jawa)
• 500ml water
• 2 pandan leaves, bruised and tied in a knot (optional)

METHOD:

1. Combine all ingredients in a saucepan and simmer until sugar is completely dissolved.
2. Discard pandan leaves; allow syrup to cool down before use.

For the coconut sauce –

INGREDIENTS:

• 500ml coconut cream or coconut milk
• Generous pinch of salt

METHOD:

1. Combine in a saucepan and simmer to allow salt to dissolve.
2. Allow to cool before use.

To serve –

1. Transfer sago from mould into a serving bowl. Spoon some palm sugar syrup and coconut sauce over it before serving.

Pengat Pisang Recipe

INGREDIENTS:

• 2 cups sliced bananas
• 3 Tbsps sago, soaked
• ¼ cup palm sugar (gula melaka/gula aren/gula jawa/gula kelapa)
• 1 pandan leaf, knotted (optional)
• Pinch of salt
• 1 cup coconut cream
• 2 cups water

METHOD:

1. Combine all ingredients except bananas in a saucepan, simmer until sugar is dissolved.
2. Add banana slices, simmer a further 5 minutes. Adjust flavours, remove from heat and serve hot or cold.

The post How to Make Sago Gula Melaka and Pengat Pisang first appeared on Jackie M..

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:

1. Rinse rice, then add water, salt and pandan leaves. Cook on high heat, covered.
2. Once it comes to a boil, reduce heat to a minimum and continue cooking until water is absorbed.
3. Open lid and add coconut milk, cover and cook a further 15 minutes on lowest heat setting.
4. Stir coconut milk through rice, remove from heat and keep lid covered another 10 minutes.
5. Serve with nasi lemak condiments including cucumber slices, fried peanuts (skin on), sambal ikan bilis and curry.

b) VEGAN IKAN BILIS

Ingredients:

• 2 sheets beancurd skin
• 1 sheet seaweed, cut into 3-cm strips
• 3 Tbsp plain flour
• 1 Tbsp rice flour
• 5 Tbsp water
• 1 tsp salt
• 2 tsps mushroom seasoning
• 1 tsp pepper
• Oil for deep-frying

Method:

1. Combine flours and seasoning with water. Mix to a paste.
2. Spread out beancurd skin and smear with paste.
3. Place strips of seaweed lengthwise on it, then spread some paste on the seaweed layer.
4. Roll beancurd skin into a thin, long roll. Repeat.
5. Steam for 15 minutes, then remove from heat and allow to cool.
6. Cut rolls into 6cm lengths, then cut lengthwise into thin strips that look like dried anchovies (ikan bilis)
7. Heat oil and deep-fry until crispy. Remove and drain.

c) VEGAN IKAN BILIS SAMBAL SAUCE

Ingredients:

• ½ brown onion, sliced
• ½ brown onion
• 6 cloves garlic
• 4 large red chillies
• 1 stem lemongrass, bruised
• 4 Tbsp tamarind concentrate
• 2 Tbsps mushroom seasoning
• 1 tsp salt
• 4 Tbsp sugar (or to taste)
• ½ cup coconut cream
• 1 tsp soya sauce
• 4 Tbsps oil

Method:

1. Blend ½ brown onion, garlic and chillies in food processor.
2. Transfer into heavy-based wok or pan and saute until some of the liquid has evaporated.
3. Add oil and fry until aromatic and light brown in colour.
4. Add all other ingredients and simmer. Adjust seasoning, then mix in vegan ikan bilis.
5. Remove from heat and serve.

d) EGGPLANT RENDANG

Ingredients:

• 1 large eggplant, cut into chunks
• Oil for frying

• 1 Tbsp rendang curry powder
• ½ onion
• 4 cloves garlic
• 1 lemongrass, bottom 5” only
• 1 cup coconut cream
• 1 Tbsp mushroom seasoning
• 1 tsp sugar
• ½ tsp soya sauce (optional)
• 3 Tbsp oil

Method:

1. Fry eggplant until browned (I deep-fry but that’s not necessary). Remove from oil and transfer into colander.
2. Blend onion, garlic and lemongrass in food processor.
3. Transfer into heavy-based wok, add rendang curry powder and mix to a paste.
4. Add oil and fry until aromatic and browned.
5. Add other ingredients and bring to a low simmer.
6. Add eggplant, adjust seasoning, then remove from heat and serve.

The post How to Cook Vegan Nasi Lemak first appeared on Jackie M..