Jackie M Masterclass, Sydney
I have seen posts and pictures of the Jackie M class, if I was in Sydney I would have loved to attend. Learn her secrets on the BEST Char Kway Teow (“CKT”) in Sydney and of course, pandan crepes and roti. Thankfully, my favourite Uncle was invited and he was kind enough to write a post and share some of the photos that he took. I certainly wouldn’t mind having some CKT right now. Here’s what Uncle had to say about the class…..
Where does the time go! I can’t believe 2012 has zoomed by and it’s less than 3 weeks before we roll into yet, another new year. With all the xmas goodies, long lunches (no one has invited me yet) and dinners (see previous point), I know I will be rolling into 2013 for sure (hint, hint!).
Step back into the weekend just gone past, I was fortunate enough to be a guest of Jackie M’s ‘Street Food 1’ masterclass. I had the option to choose from other classes, but I could not go past the one that taught you how to make Lala’s favourite stir fried rice noodle: CKT. We’ve tried lots of CKT here in Sydney. And yeah, I know everyone has different expectation of what a good CKT should be like, but we (Lala, Boo and I) have found Jackie M’s to be the one we rate most highly. So when the opportunity came up to learn from Sydney’s best, I could not say no.
Fast forward to the class: I put on my best pair of summer shorts (the one with no holes) and also my cooking boxers (fire-proof and the one with the good elastic still). I figured, if it’s street food, I should really get into my zone. I also put on shoes for a change. Didn’t want to “drop it like it’s hot…” onto my girlie toes. The event was held at the Grace Hotel – a really pretty art deco hotel with a neo-gothic exterior. All that is missing are some gargoyles and it would be really awesome. Not sure if the Graces Bros who originally built it will agree though. Anyway, here are some pics from the day. I made oyster omelette, the KL Hokkien Mee, CKT and also helped out with some of the pandan crepes for the Kuih / Kueh Dadar. Not DADAH. That has a completely different meaning and if you took some into Malaysia, you’d find yourself in big trouble. So take note when asking for ‘dadar’ in Malaysia. You have been warned.
General tips form Jackie:
– Malaysian cooking is not an exact science
– Taste and moderate salt / spice according to your liking: AGAK AGAK (sorta, kinda, approximately, bit of this, bit of that)
Tips for CKT:
– you need heat to char the ‘K-T’ – > Kway Teow…rice noodles.
– don’t scramble the egg into the noodles. fold it in gently once it’s cooked a bit.
Tips for oyster omelette:
– you want to achieve a consistency that is gooey and also crispy
– be vigilant with how much ‘fire’ you have going…you’d need to up it and reduce as needed to cook the components
It was a fun day for everyone. I had entertaining cooking neighbours: my Instagram buddies: theheardoffood, theveryhungrykaterpilla & aloosh, ramenraff who made it fun and also Vani and Iza from Jackie’s team just making sure everyone had everything they needed.
Here’s some photos from the day. Sorry, once my hands got dirty (cos my sous chef was busy running around distracting people…bad boo), there are no step by step photos.
What does Boo think? APPROVED!
If you are lucky enough to live in Sydney, guess what? You can visit Jackie at her restaurant or at one of her many market stalls over the weekend
85 Majors Bay Road
Ph: 02-9743 0390
Fax: 02-9012 0058