How to Make Bo La Lot (Wild Pepper Leaf Beef Rolls)
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How to Make Bo La Lot (Wild Pepper Leaf Beef Rolls)

This was the Nerd Raid episode. Nope, I’d never heard of it either. I’m not sure how much of it showed through via my reactions on video but this was what happened. Right in the middle of my broadcast, my Twitch chat room suddenly got hit with a high level of activity (it’s usually more…

How to Make Sweet Potato Crisps with Sweet Chilli Sauce
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How to Make Sweet Potato Crisps with Sweet Chilli Sauce

(Based on Kerepek Ubi Pedas Basah) This is based on the Indonesian cassava snack called Kerepek Ubi Pedas Basah which you can find at select grocery stores (here in Sydney anyway). I figured sweet potato is much more readily available here, so I made a judgement call and changed the recipe to sweet potato crisps….

How to Make Sago Gula Melaka
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How to Make Sago Gula Melaka

Tapioca and Sago Pearls (30 Days 30 Asian Ingredients Series Day 30) In this Live broadcast I talk about sago pearls and tapioca pearls and also make a popular dessert called Gula Melaka, which consists of sago or tapioca pearls served with gula melaka (Malaysian palm sugar) and coconut sauce. Sago Gula Melaka Recipe For the…

How to Cook Sabah Rice Wine Chicken (Ayam Lihing)
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How to Cook Sabah Rice Wine Chicken (Ayam Lihing)

Ayam Lihing is a Kadazan Sabah dish that uses chicken and local rice wine; Chef Elroy from Shangri-La Tanjung Aru in Kota Kinabalu shows me how easy it is to prepare. This is the first in a series of 3 Kadazan Sabah dishes I learned during my recent trip to Borneo. One interesting point of…

How to Make Chicken Lorbak (Loh Bak)
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How to Make Chicken Lorbak (Loh Bak)

Lorbak (aka Loh Bak) is a delicious Nyonya meat roll from Penang that’s served with two different types of sauces. Shangri-La Rasa Sayang Resort’s Chef Chai showed me how this is made in this live cooking lesson held recently for guests of the hotel. INGREDIENTS: 1.2 kg Chicken thigh fillets, sliced into thin strips 200 g…

How to Cook Jackie M Prawns – Fish & Hunt Australia
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How to Cook Jackie M Prawns – Fish & Hunt Australia

Back in my Concord restaurant days one of the most popular menu items was my Butter Soft-shell Crab – a dish I made up based on various interpretations of the Malaysian butter sauce (not to be confused with the sauce in Indian butter chicken) craze that was taking over restaurant menus in Malaysia. I say…

image of prawn stock
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How to Make Malaysian Prawn Stock

I’m constantly amazed at the popularity of pre-cooked or de-shelled prawns in seafood shops here in Australia, over and above the raw, shell-intact varieties. To me, if they’ve been pre-cooked, the shells (not to mention the meat) have lost most of their flavour, and if they’re peeled and treated (ie. what we Asians called “restaurant…