Char-grilled Five Spice Prawns Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! Char-grilled five spice prawns are a great filling for bánh xèo (Vietnamese rice flour crepes). They’re also great served simply with a platter of fresh herbs and leaves – such as perilla, Vietnamese mint, Thai basil, bean […]
Prawn Laksa Lemak Like this recipe? You’ll love my online Singaporean cooking class! There are as many different versions of laksa as there are cooks, every Singaporean and Malaysian adds their own spin and there are distinct regional variations. Not all laksas contain coconut milk, but laksa lemak always does. Laksa lemak originated around the […]
Laksa Paste Like this recipe? You’ll love my online Malaysian cooking class! Laksa paste is the soul of any laksa, get this right and everything else is just assembly. The turmeric, ginger and galangal provide much of the flavour, peel them gently with a small knife rather than a vegetable peeler so you don’t lose […]
Char Kway Teow Like this recipe? You’ll love my online Singaporean cooking class! Classic char kway teow most often includes lup cheong (Chinese sausage), but I make a delicious pescatarian version without it. If you’re cooking for omnivores, you can fry a few slices in the oil then remove it before adding the noodles and […]
Rice with Fried Garlic & Shallot Like Rice with Fried Garlic & Shallot? You’ll love my online Malaysian cooking class! This simple side dish of rice with fried garlic & shallot is a vegetarian take on the rice served with classic Hainanese chicken rice. The fried shallot and garlic add plenty of flavour without using […]
Poached Rainbow Trout Like this recipe? You’ll love my online Malaysian cooking class! The same steeping method used for cooking Hainanese chicken works beautifully with whole fish, especially for poached rainbow trout or salmon. English food writer Jane Grigson recommends poaching pink fish in strong brine and that’s the method I’ve followed for years. Leaving […]
Sweet & Sour Fish Like this recipe? You’ll love my online Malaysian cooking class! Marinating prawns in bicarbonate of soda is a common trick to ensure they’re plump and juicy when cooked. It’s called ‘velveting’ as it also gives them a lovely smooth texture – and it works just as well with meat and fish. […]
Tofu Ria Like this recipe? You’ll love my online Malaysian cooking class! Everyone loves tofu ria – delicious silken bean curd in spicy sauce – even the carnivores! In fact it is one of the most viewed videos on my YouTube channel and has been known to convert tofu haters! Best of all, it’s super […]
Mini Bánh Mí Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! Banh mi are a take-away mainstay. They’re a healthy quick lunch to grab on the run and fun to serve as finger food or a starter if you turn them into little open sandwiches on slices of baguette. […]
Cumquat Sambal Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! I’ve eaten Cheong Liew’s cumquat sambal many times. He served it with barbecued hogget at a barbecue for Franz’s 55th birthday and he and Franz served it with lamb cutlets to thousands of people over 2 days at […]
