Photo Credit: White on Rice Couple
ABOUT
Rasa Malaysia is an Asian recipes and cooking blog for home cooks who love Chinese, Malaysian/Singaporean, Thai, Japanese, and other Southeast Asian cooking. Rasa Malaysia offers easy, authentic, and tested recipes that work, plus mouthwatering and gorgeous food photography. Rasa Malaysia is about preserving authentic Asian cooking, narrated through easy-to-read articles. It’s a website with real Asian recipes, real Asian food, for real people who prepare home-cooked meals. Currently, Rasa Malaysia receives 800,000+ page views per month, with 250,000+ visitors per month and it’s growing month-over-month. It’s one of the largest independent Asian recipes sites on the Internet.
Rasa Malaysia is authored by Bee Yinn Low, an Asian recipes specialist based in Irvine, California who also writes Nyonya Food. For advertising, press, or any inquiries, please fill out the contact form.
PRESS MENTIONS
Rasa Malaysia has been written up by major press and food publications, including The New York Times, Saveur magazine, Bon Appetit, Theme Magazine, Serious Eats, Slashfood, Apartment Therapy, and more!
US PRESS
- The New York Times:Yes, MSG, the Secret Behind the Savor
- Saveur, May 2009 issue:Lettuce-wrapped Chicken recipe
- Saveur.com: #30 on Sites We Love
- Bon Appetit: Blog Envy
- Lonely Planet: Mmmmmarvelous Malay
- Theme magazine, Feb/March 2009 issue: Gastroporn
- Yahoo: 11 ways to eat the 11 best healthy foods that you aren’t eating
- Mashable: Tasty Tweets: 55+ Foodies to Follow
- Serious Eats: Cheddar Bay Biscuits of Self-Loathing, Black Cod with Miso
- Slashfood: The only thing I’d want to eat at Red Lobster, Nasi Lemak, Stir-fried Brussels Sprouts with Dried Sole, Food Bloggers Fight Content Thieves
- Apartment Therapy’s The Kitchn: Oranges and Dumplings: 10 Recipes for Chinese New Year, More Chinese New Year Recipes from Rasa Malaysia, Slinks: Surreptitious web links to other good sites
- OregonLive.com: What we like to read, watch, click on “…Rasa Malaysia writes about Malaysian cuisine — arguably the final frontier of Asian cooking.”
- BlogHer: Chinese New Year Ideas to Help You Celebrate!
- The Village Voice: Rasa Malaysia launches Nyonya Food Site
INTERNATIONAL PRESS
- SilkAir, Singapore: Tastes of Asia
- The Star, Malaysia: Blogger’s Choice
- Kwong Wah Yit Pow (光华日报), Malaysia: Full-page feature interview
- The New Straits Times, Malaysia: Savouring the Taste of Malaysia
- The New Sabah Times, Malaysia: The Paragons of Food, Rasa Malaysia (two full-page interviews; no digital copies)
- Delhi Press, India: Banana Nut Muffins Recipe (no digital copy)
AWARDS
- “Does My Blog Look Good in It” Food Photography Contest: July 2007 Overall Second Place Winner, June 2007 Originality First Place Winner, September 2007 First Place Winner, December 2007 Host Award, May 2008 Edibility First Place Winner
GENERAL
“Rasa” is a Malay word. Derived from Sanskrit, it means “taste.” Rasa Malaysia is a culinary journey through Asia’s rich, complex, and intoxicating gastronomic delights—taste of all the flavors of Asia. Rasa Malaysia launched in July 2006 and has since expanded to cover general Asian recipes rather than just Malaysian cooking. You can find many regional Asian recipes on Rasa Malaysia, for example: Chinese, Thai, Vietnamese, Japanese, Indian, Indonesian, Filipino, and more. There are baking and non-Asian recipes on the site.
Rasa Malaysia is my online playground—a channel I express my passion in Asian food and cooking, and the domain I express my artistic creativity. It’s also a place I document all precious recipes from my family’s kitchen and more.
Through Rasa Malaysia, I am reliving my childhood days in Penang, Malaysia—those days when I quietly and patiently hung around in the kitchen with my late grandmother, my late mother, and my aunt as they concocted dishes upon dishes of wonderful home-cooked meals. It was then that I cultivated my life-long passion in cooking, and eating, too.
Most of the recipes featured on Rasa Malaysia are my recipes and the dishes are prepared, styled, and photographed by me. Please DO NOT STEAL any content, recipes, and/or pictures without my prior consent. Rasa Malaysia is protected by CopyScape. DO NOT COPY.
FOOD PHOTOGRAPHY
To learn more about my food photography, please check out my Gallery collection.
Rasa Malaysia is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
Attribution: You must attribute the work in the manner specified by me (author/licensor), but not in any way suggests that I endorse you or your use of my work.
Non-Commercial: You’re prohibited from using my work (photographs, text, and recipes) for commercial purposes.
No Derivative Works: You may not alter, transform, or build upon my work.
- For any reuse or distribution, you must make clear to others the license terms of my work. The best way to do this is with a link back to this web page.
- Any of the above conditions can be waived if you get permission from me (the copyright holder).
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PROFESSIONAL SERVICES
I am an Asian recipes specialist. I do freelance food writing, food styling and photography. My current writing assignment includes InSing, the largest lifestyle portal in Singapore. I am also an aspiring culinary specialist for culinary tourism in Asia, with special focus in Penang culinary tourism and Malaysia culinary tourism. I offer Asian recipes development, food consultancy and professional services to restaurateurs and entrepreneurs in the following areas:
- Food writing
- Food photography
- Asian recipes development
- Talent acquisition: experienced chefs who specialize in Malaysian, Singaporean, and Asian cuisines.
- Malaysian or Pan-Asian restaurant concept development and menu planning
- Restaurant website development
For more information, please contact me.
LINK ME
To link to Rasa Malaysia, just copy the following code and paste it to your blogroll, website, or article.
Rasa Malaysia
<a href=”http://www.rasamalaysia.com/”>Rasa Malaysia</a>
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{ 27 comments… read them below or add one }
Hi there,
Your Chinese food section drove me mad with hunger… you have like all my favourite foods that I’ve been craving up! Thanks for all these yummy pictures and descriptions.
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I like your web site and the delicious Malaysian Food. Not only you can cook, I think you can write, too. I like to travel islands and taking pictures. Your web site inpsires me that I want to do something like that. Keep the good work!
-Sean Chua
A fellow Malaysian in South Orange county
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I love your food photography very much. Good job.
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Haha… 90% original recipes… give me a break. Almost all are traditionally passed down. Don’t tell that you added 2tsp more salt and MSG and you called it your original recipe. Your blog is good and I like the photographs too. I visited Penang recently and enjoyed the Nonya cuisine so much.
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Hi There
Love the pictures and I do miss Penang Food. Have lived in the UK since 1971.
My wife cannot cook Malaysian as she is Irish. So I propose to get rid of her and marry you!!!
You can make me happy and FAT!!!
Only joking. Keep up the good work. Fingers crossed, I hope to be back in Penang this summer with the family and show then what real food looks and taste like!!!
Regards
Yat
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hi there……im been living in northern ireland for 2 yrs now…..i love to n use to cook for my family back in malaysia….after here for some time i been desperately wanted malaysian food so much….is quite hard for me to travel to asia supermarket as it have quite far aways….but lukily i found ur page n love it so much…u r so great….i wish i can easily get the ingredient in the supermarket rather have to travel so far to get it…….
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All your pictures look so delicious I want to eat them all:-) you’re such a great cook and a great photographer to boot, so inspiring! Thanks!
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Love your website with the recipes and the colourful and vibrant pictures! Great work!
-Kelvin
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Good lord, who are you?? This blog is half how I cook now and half how I want to cook, but do I have room in my fridge for even more little jars of condiments and sauces? And I so need to travel to places other than Europe where I can graze for days at street food stalls.
“The proof of the pudding is in the eating.” Before I stumbled onto your blog tonight I made ginger and scallion chicken with XO sauce poured onto steamed mustard greens and an apple/celery root/watercress salad with a lemongrass dressing.
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Yippee! I have stumbled upon a gold mine. Thanks for putting in the effort to create this site, I have been salivating and groaning with yearning to taste some of your dishes. My boyfriend in the other room must wondering what the heck I’m “oohing” and “aahing” about. Looking at your pics, I can just smell the sambal belachan. Keep up the explicit photography and blogs. May the new year be full of delicious days for you!
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Hi, i’m a creator of an application on Facebook (Makan-Makan).
i’ve linked your website to our discussion forum on Facebook.
many were asking for recipes from our application which i don’t have.
your website looks like an ideal one-stop Malaysian recipe temple. =)
happy makan!
cheers!
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Hi, thank you so much for your website. I haven’t tried any of your recipes since I’ve just discovered it tonight but I’m sure I will try many of them, especially the seafood dishes. I’m a seafood fanatic as well. I’m a Singaporean living in Germany and unfortunately there isn’t much variety in the kind of seafood they have here but I’ll still give it a go nonetheless. Thanks again for this wonderful site :) Greetings from Germany.
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Rasa Malaysia replied:
jodie - thank you. I can relate to your experience. Come back often and hopefully, you can find some ingredients in my recipe and start enjoying some food from home.
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hi Rasa Malaysia, can I know if you are located in Sydney? If yes, do you mind telling me where can I get to buy the bunga kantan for the Asam Laksa here in Sydney? :p
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Rasa Malaysia replied:
Hi Aryne - No, I am based in the US. Sorry.
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I enjoy your site and have attempted quite a few recipes. So darn easy to follow and I get all the ingredients that’s called for as I live right here in Whittier. Thank you for letting me drool each time I visit RM. Love the photographs too, of course. Keep on posting. Going to attempt curry puff with puff pastry and then off to pineapple tarts.
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Hi Rasa Malaysia,
I just discovered your site last night after a failed attempt at creating an authentic / non-westernized recipe for Kung Pao Chicken that I found at another very popular recipe site. I found you on Google by searching for a kung pao recipe. I haven’t tried your recipe yet, but by looking at the ingredients on the list, it looks like the real deal. Thank you so much for this wonderful resource for Asian cooking. I have just started my journey in home cooking and found a new passion. Thanks again for this wonderful site. I can’t wait to try your other recipes.
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Rasa Malaysia replied:
Thanks for your note. I hope you like my kung pao chicken recipe.
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Hi Rasa Malaysia,
Thanks for sharing so much of information about Chinese and South East Asian Food. It has helped me to learn so much about the food and more interestingly the story behind each dish.
Cheers
Yu Hing
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Rasa Malaysia replied:
Thank you :)
Cheers!
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Lovely blog! I stumbled here via use real butter. What a treasure trove of recipes, I want to try ‘em all…..
*crickets*
Well, OK, as much as I can…..=)
Keep up the great work !
-from a new foodie and blogger-wannabe
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Rasa Malaysia replied:
Thanks for stopping by and happy that you like the site. :)
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Hi! I just wanted to let you know about a typo:
“Asian recipes development and enchancement”
I think it should say “enhancement”.
Keep up the good work.
p
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Rasa Malaysia replied:
Thanks! Noted. :)
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Wow Rasa Malaysia, what can I say? Someone from above said that he/she stumbled upon a gold mine, I can’t agree more, and not only a gold mine, I think this is also a notably great contribution from an individual to the preserving of Penang/ Chinese/ Nonya/ Southeast Asian cultures in culinary. Just by looking at the posts and pictures I can easily connect to what you said, and it also brought me down the memory lane to all the goodies I love so much growing up in Penang. I admire your ability and efforts in living and sharing your passions here, VERY GOOD JOB!!
I actually found RM while searching for recipe to cook Perut Ikan, and thanks so much you have it here, the ingredients are not easy to find but I definitely will try it out. Another dish I am hoping to to do is what we call “lumpa hu” (Rempah Fish), where the fish is fried with the body pocketed with stuffed rempah/sambal, not sure you remember this? I just have a craving for it! If you know how to make them, hope you can share with me too :) You know, all of a sudden, many simple dishes come to my mind now, even as simple as tau yew bak, gees… Penang food is really electrifying even by a thought!
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Rasa Malaysia replied:
Clare - thanks for your sweet comment. Yes, the homey dishes you mentioned are all good. Yes, rempah fish is very good but I can’t “ngeh buay” (the fish) in the US, it’s only good with that type of fish. :(
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Hi,
Just stumbled on your site from FoodGawker…feels like home :). Thanks for sharing, I’ll know where to turn when I’m stuck for a recipe….
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Rasa Malaysia replied:
Shaz - welcome to Rasa Malaysia and do come back often.
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great site! lots of information and i love the photography!
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Rasa Malaysia replied:
Thanks for your kind comment!
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Hi Rasa Malaysia,
I think I speak for everyone who are away from Malaysia and are constantly on the lookout for great and AUTHENTIC malaysian fare. Your blog is wonderful and has obviously taken a lot of time and your love of food. Any idea if there are even “reasonable” Msian food in Denver?
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Hi, just discovered your blog, good job on these Chinese recipes, however, I wouldn’t say these are your original creations, right? Most of them are very much every Chinese’s home-cooking recipes, pass by grandmothers or mothers. I’m doing something similar, but more focus on Chinese, because I have so many friends and families ask recipes of my Chinese dish. I will let you know when the site is up, hope will hear your comment and suggestion.
Cheers!
Wei
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Rasa Malaysia replied:
Wei - original creations means they are my recipes, and not recipes I copied from other sites.
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Hi Bee, I have been reading and following Rasa Malaysia’s recipes for a while and have tried out many recipes on the site. I will say that your recipes are fantastic, spot-on, delicious, and very easy to follow. All recipes that I have tried are better than my many Asian cookbooks, which don’t work as well or worst still, simply fail. I can’t wait for your cookbook…
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Hi there GURU, I am totally impressed, your site is everything I dream of ever creating, the structure, the content, the recipes, the diversity in the cuisine shared (co-incidentally areas that interest & influence myself very much as well).
Will really appreciate if you could give some pointers! Now I am totally a big fan, keep it up.
Cheers
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Rasa Malaysia replied:
Well, there is really no pointer. You just have to do it, do it very well. ;)
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Wow, I like this shot–you look good. :)
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I have never been into cooking back in Malaysia because it is easier to eat outside. Now that I am living in France, I really miss all the Asian food. This site really helps me to cook and taste all my favourite dishes. Bravo!
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