Pictures speak louder than words–here are some snapshots of the glorious Malaysian dishes. Click on the image above to view the complete gallery of Malaysian seafood. Enjoy!
Here are some random food pictures snapped in the last 36 hours… Vegetarian Bak Kut Teh with beancurd sticks, mushrooms and fried tofu. Surprisingly light and delicious. Yau Char Kwai, perfect for that bowl of steaming Bak Kut Teh. My beloved Shanghai Xiao Long Bao at my favorite Shanghainese restaurant Shanghai’s Ding in Queensbay, Penang. Juicylicious. Little glutinuous rice balls…
MUSSELS Their sweet and tender meats are very tasty, or in Chinese, 鲜味. Stir-fried with pounded ginger, garlic, taucheo and chili paste, this Malaysian recipe is a keeper for those who like their food spicy. (Click Page 2 for the Shellfish Recipes)
If you are looking for new ways of cooking leftover turkey from Turkey Day, I have something exotic that you might want to try out. I cooked mine the Malaysian way and the end result is a pot of steaming hot “Chai Buey” (菜尾). Literally means leftovers, Chai Buey is a dish that is quite common in Chinese-Malaysian homes, especially…
Every time when I go home to Penang, I like to spend my mornings going to local wet markets in search of fresh shellfish. Being an island, Penang is blessed with abundant supply of various kinds of shellfish and here are my favorites. Kepah. They are very similar to Manila Clams, but their shells are smooth with glossy tint of…
Some of the greatest dishes call for really simple ingredients, such as this Hokkien delicacy “Stir-fried Bean Curd with Leeks.” While I love fancy Chinese food that entails scarce and expensive ingredients such as abalone, scallops, sea cucumber, and live seafood, sometimes I like my food very plain, simple, yet nostalgic. This Hokkien dish is my mother’s specialty and certainly…
Since my last post about Potluck Party, Malaysian Style, I have had no less than five inquires about this slurpylicious and jilatable dish (yes, I almost terjilat aka “licked” my plate dry when I first tried them last week)–emails, comments from my last post, plus a couple of phone calls. Due to the overwhelming and positive responses, I resolved to…
Last weekend, I hosted a DeepaRaya potluck party celebrating the two festive occasions of Deepavali (Hindus’ festival of lights) and Hari Raya (Muslims’ Aidilfitri); as promised, here are the droolicious foods we had. Sotong Kunyit prepared by S. These tumeric squid with sambal paste and kaffir lime leaves were cooked in light coconut cream sauce. Five fingers licking good! Chicken…
Great things do come in small packages–such is true when it comes to Nyonya Kuih Pie Tee. Alluringly gorgeous in presentation and rank high in the taste and flavor department, Nyonya Kuih Pai Tee are virtuous snacks that showcase clean flavors and brilliant combination of fresh ingredients–it’s undeniably one of the most inventive and vividly luscious Nyonya creations. Making…
(Originally published in 2006, this post is updated with new photos.) Bah Kut Teh or Pork Bone Tea is a Chinese soup dish. Infused with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of garlic, this soup fills the kitchen with evocative scents. Bah Kut Teh needs a…
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