![[MEDIA RELEASE] The Masters of Malaysian Cuisine Are Celebrating Ramadan Around The World In 30 Days](https://malaysianchefs.com/wp-content/uploads/2022/03/ramadan-around-the-world-1-768x402.jpg)
FOR IMMEDIATE RELEASE Media Contact: Jackie M. Founder Jackie M. & Masters of Malaysian Cuisine jackie@jackiem.com.au +61 (0) 425 797 718 Ramadan is almost upon us and the Masters of Malaysian Cuisine (MOMC) are starting the journey by hosting a series of virtual cooking demonstrations with guests from Malaysian embassies in five continents. For the…
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On Sunday 2 January 2022, Masters of Malaysian Cuisine ran an 8-hour marathon Live broadcast during which our chefs and guests took turns to show our audience how to cook some of their favourite Malaysian dishes. The aim of the event was to help raise funds to support the flood relief efforts by YouthCare Malaysia…
What is Cooks For A Cause? Our Masters of Malaysian Cuisine group is raising money to go towards flood relief for victims of the recent floods in Malaysia, in collaboration with Yunus Social Business Centre @ Sunway Education Group (YSBC@SEG) & YouthCare Malaysia (YCM). On Sunday 2 January 2022, our chefs and their guests, from…
Across five days in September, viewers in Europe and around the world were introduced to interesting and delicious ways to combine Malaysian and European flavours in their cooking. What they did not see were the many brainstorming sessions we held with the ACO in The Hague in the lead-up to the campaign, in particular with…
Street Food Journeys: Sarawak (Plant-based edition) features recipes for vegan kolo mee, vegan kompia (local bagel), and vegan roti canai and dhal dip.
In this episode of Street Food Journeys: Plant-Based Edition, I demonstrate how to make a vegan version of nasi lemak deluxe while MOMC@Heart’s Leeza Yeo makes a vegan Pecel (mixed vegetables with peanut sauce).
Find out how Jackie M gives a vegan twist to iconic Melaka dishes, Chicken Rice Balls and Otak-Otak (Grilled Spicy Fish Cakes in Banana Leaves), while MOMC Chef Bob Adnin demonstrates how to make Bubur Sum Sum, a coconut pudding, with a durian twist.
Street Food Journeys: Malaysia Series 3 (Plant-Based Edition) kicks off with Malaysia’s street food capital, Penang, featuring vegan versions of Penang Char Koay Teow and Pasembur and also Bubur Pulut Hijau.
Recap of the Selangor episode of Street Food Journeys: Malaysia featuring cooking segments on famous dishes Ampang Yong Tau Foo and Satay Kajang.
