Learn to cook the hawker dishes you grew up with — properly, once and for all.

I’m opening a few spots in my Malaysian Hawker Pro programme for Malaysians and Singaporeans overseas who want to finally master the dishes that remind them of home.

You’ll learn to cook six of Malaysia’s most iconic hawker dishes — the real versions from my restaurant menu, not the “easy” ones you find online:

• Nasi Lemak (with rendang, ayam goreng & acar)
  
  

• Curry Laksa (with sambal tumis)
  
  

• Satay (with nasi himpit)
  
  

• Hainanese Chicken Rice (plus roast version & sauces)
  
  

• Roti Canai (with three different dips)
  
  

• Char Kway Teow (KL, Penang & basah styles)
  
  

Once you’ve nailed these six, you’ll have the skills and confidence to recreate almost any hawker dish you crave — no charcoal fire or 12-hour cooking days required.

Why this programme exists

If you’ve ever tried to follow a “hawker recipe” online and ended up disappointed, you’ll know why I created this.
Most hawkers never wrote down their recipes (my parents certainly didn’t when they ran their stalls in Seremban). The ones that do circulate online are often home-style shortcuts.

This programme closes that gap — it’s based on recipes I’ve refined over 30 years of running Malaysian food businesses and teaching hawker techniques internationally.

Together, we’ll:

• Use my proven restaurant recipes that actually work.
  
  

• Break each dish into manageable steps so you don’t feel lost.
  
  

• Troubleshoot live with me to get your results spot on.
  
  

What you’ll get

• 6 Masterclasses : I’ll demo each dish including all the sides (total 18 recipes) with recorded steps and notes you can rewatch anytime.
  
  

• 12 months’ access to my twice-weekly Cook-Alongs : Join me live on Zoom — or even in person if you’re in Sydney — to cook together, refine technique, and get feedback.
  
  

• 12 months’ private community access where you can ask questions 24/7, share your progress, and get personal guidance from me.
  
  

• Lifetime access to all recipes, notes, and replays.

By the end you’ll:

• Recreate hawker dishes that taste just like the ones back home — maybe even better.

• Know exactly how to shop, substitute, and prep efficiently wherever you live.

• Have kitchen systems and ingredient hacks that make cooking Malaysian food easy and repeatable.

• Impress friends and family who look forward to your food with anticipation.

Programme details

• Duration: Lifetime access to course; 12 months’ access to me via Live Zoom or in-person cook-alongs
  
  

• Time commitment: 2-3 hours a week x 12 weeks to learn the 6 core dishes, then as you much or as little as you like
  
  

• Format: Pre-recorded masterclasses + live cook-alongs + community support
  
  

• Bonuses:
  
  

  • Access to 12 additional standalone masterclasses (value $1200) - pick from courses on making popiah, homemade fresh rice noodles, and more.

  • Library of 40+ Asian ingredient videos (with sourcing & substitution tips)

Investment

For this intake, it’s AUD $100 per week (USD $65) for 12 weeks.
No payment yet — just message me to hold your spot, and I’ll send setup details.

My guarantee

If you follow the steps, apply my feedback, and still can’t get the results — I’ll refund every cent, plus $20 for wasting your time. Fair?

Let’s make sure Malaysian hawker food never fades — not in our kitchens, and not in our memories

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If you’re in, reply IN at:
+61 425 797 718 (WhatsApp) or

jackie@jackiem.com.au

Jackie M.