Pie Tee Molds For Sale

Can I buy Pie Tee molds from you? I get this question a lot. Since I posted the recipe for Nyonya Kuih Pie Tee or "Top Hats," I have been receiving emails from readers all over the world about Pie Tee molds. Great news! Penang Nyonya Kuih Pie Tee molds are now available for sale on Rasa Malaysia and you can buy it online from me. For those who are not familiar with this mold, let's just say that it's a metal wonder (it's made of copper so it won't rust) that churns out crispy cases that hold savory fillings of shredded jicama with shrimp and more. The little munchies produced are called "Nyonya Kuih Pie Tee" or "Top Hats." For the filling, you can pretty much have anything you like, as long as they taste good. When I was staying at Rasa Sayang Resort and Spa, I tasted a Kuih Pie Tee that was filled with tangy manga salad. It was unconventional but delicious. If you are interested in making some Nyonya Kuih Pie Tee to wow your guests this summer, or wishes to expand your culinary repertoire, please email me directly to inquire further... Thanks very much! P.S.: It's time I update my Kuih Pie Tee recipe, so please stay tuned. P.P.S.: I wanted to thank everyone for your kind comments on my last post. You gave me strength to continue my Rasa Malaysia journey, and Rasa Malaysia will continue to reflect the cooking skills that I'd learned from my mother. Thanks again. Continue Reading "Pie Tee Molds For Sale"

Mother's Day

My beloved mother passed away on 5/5/08 at 9:30 am. I was home in Penang attending her funeral. This morning, my family and I spent Mother's Day picking up her cremated remains...it's the 7th day since her demise (头七). Dearest mother--I wanted to let you know that everyone in the family love you very very much and that we will always miss you sorely. :::::::::::::::::::::::::: 亲爱的妈妈， 我们将会永远怀念您。 Continue Reading "Mother's Day"

Recipe: Miso-Marinated Sea Bass

(Click the above to view 6 pictures. Best viewed with Internet Explorer 7.) This is an old recipe with a new twist...or new interpretation (the word "twist" seems to be trademarked for chefs these days). I love Nobu's black cod with miso, but it's not easy to find fresh black cod in the market, at least not in my neighborhood. So this time around, I used Chilean sea bass instead. I love Chilean sea bass--the flesh is always so moist, tender, silky, and sweet. I also love the texture and the mouth feel of Chilean sea bass...it's absolutely perfect for this recipe. As I made the sea bass with its skin on (which can be rather fishy), I added some ginger juice to the marinate to rid the potential fishy smell. I was right, the fatty skin of sea bass was fishy, so consider yourself warned if you try this recipe. The skin was too fatty and fishy to eat... Anyway, enough said. Here is my new and revised recipe based on this old recipe. Now, please take the poll and let me know what you think. create a free poll on pollsb.com Recipe: Miso-Marinated Sea Bass Ingredients: Sea bass (about 5 oz. piece) 1 teaspoon white miso paste 1 teaspoon mirin 2 teaspoon sake 1/2 teaspoon ginger juice 1/2 teaspoon palm sugar (sugar) In a small bowl, mix the marinates well and save some for the plating. Drop the sea bass into the marinate, coat well, and leave in the fridge for a few hours. Preheat an indoor grill and lightly wipe off (with fingers) any excess miso marinate clinging to the sea bass but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the oven (350 degree) and bake for 10-15 minutes. Serve hot. Continue Reading "Recipe: Miso-Marinated Sea Bass"

Seeking a Thai Recipe: Po Tak

I am looking for the recipe of Po Tak, a sour and spicy Thai seafood soup. I had this slurpylicious Po Tak at "Spice I Am" at Surry Hills, a very popular Thai restaurant in Sydney. (I highly recommend this restaurant for authentic Thai food.) Po Tak tastes different compared to Tom Yum Goong; it comes in a clear soup and loaded with seafood and lemongrass. It reminds me of a Nyonya soup dish that my mother used to make--"khong assam," a tamarind-infused soup with fish... Anyway, I am craving for sour and spicy food lately due to my bland palate; if you have a great Po Tak recipe and know how to make Po Tak from scratch, please let me know. Thanks in advance! Spice I am 90 Wentworth Ave Surry Hills, Sydney 2010 Tel: +61 2 928 00 928 Continue Reading "Seeking a Thai Recipe: Po Tak"

Recipe: Fruit Salad with Baby Shrimps and Toasted Coconut

(Click the above to view 4 pictures. Best viewed with Internet Explorer 7.) I am back to the normal posting cycle and most importantly, the comfort of my home. Let's just say that I am just very happy to be home, so much so that I was practically lying there on my bed and couch for the whole weekend--doing nothing and consuming only Indomie instant noodles but still feeling utterly happy. Happiness lies in the fact that I can just relax and sleep on my own bed, under my own roof, and be with my LK...it's a bliss. Anyway, I am also glad that I didn't have to make something just for the sake of creating new content for my blog; I have quite a few recipes saved in my draft--dishes that I'd made prior to my recent trips but haven't had a chance to post, for example, this luscious looking tropical fruit salad... If you recall, I made some jerk chicken skewers with mandarin oranges salsa, so this fruit salad was the leftover result of that post. I tossed in baby shrimps, a mango, topped the fruit salad with toasted coconut and got a healthy and light meal. This is especially refreshing for those in Southern California now because of the heat wave, so here is the recipe to share with you. Recipe: Tropical Fruit Salad with Baby Shrimps and Toasted Coconut Ingredients: 1 can mandarin oranges 1 mango (cut into small cubes) 1 tablespoon honey 5 Italian basil leaves (chopped finely) 1/4 small onion 1 lime (extract juice) 1/4 cup baby shrimp 2 tablespoons grated coconut (toast the coconut in a skillet until golden brown) Method: Toss all the ingredients above in a mixing bowl and chill in the fridge for at least an hour. Serve cold and topped with toasted coconut. Continue Reading "Recipe: Fruit Salad with Baby Shrimps and Toasted Coconut"