String Beans/French Beans (干煸四季豆) pictures (1 of 3)
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I made this string beans (french beans) recipe a few months ago but haven’t gotten to posting it. Called 干煸四季豆, this is a popular Chinese recipe that is mostly served in Chinese restaurants here in the US.
I love the texture of the deep-fried string beans; the great flavors came from stir-frying the string beans (french beans) with dried chilies, dried shrimp, and ground pork. This is another Chinese restaurant recipe that is worth trying out so please read on and get my string beans/french beans recipe below.
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Kung Pao Shrimp (Kung Pao Prawn/宫保虾) pictures (1 of 6)
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I am back after spending 3 weeks in Asia, including a few busy days in Penang which I wished I had stayed longer. Though it was a very short trip, I am very glad that a couple Rasa Malaysia readers and a good friend came to visit. It was great to be a culinary guide taking them to sample all the best street food (hawker food) in Penang.
This Kung Pao Shrimp (Kung Pao Prawn) post has been sitting in my “Draft” folder for a while. I made this before I left.
If you remember, I made Kung Pao Chicken a while back, and have always thought shrimp/prawn makes a great substitute for chicken. In fact, Kung Pao shrimp is very popular in Chinese restaurants in the US…(get Kung Pao Shrimp/Kung Pao Prawn recipe after the jump)
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Sweet and Sour Chicken pictures (1 of 6)
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When it comes to Chinese recipes, there are a few very popular–and basic–cooking methods, and one of it is definitely sweet and sour.
I love sweet and sour flavors and have shared quite a few recipes, such as sweet and sour pork, sweet and sour fish, and sweet and sour fish balls. Sweet and sour sauce goes extremely well with plain white rice; it also “opens up” your appetite…(get sweet and sour chicken recipe after the jump)
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Ipon Bean Sprouts Chicken pictures (1 of 5)
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To say that Malaysians are talented is not an overstatement as some of the best–and most impressive–food blogs are authored by Malaysians. I am constantly amazed by the sheer talent of my fellow Malaysians, for example: Billy Law at A Table for Two. A Table for Two chronicles Billy’s eating adventures in Sydney as well as documents delectable recipes from his kitchen. Graced with outstanding food photography plus a keen sense of humor and wicked writing style, I am ready to crown A Table for Two the best new food blog of 2009! Please welcome Billy to Rasa Malaysia as he shares Ipoh Bean Sprout Chicken (芽菜鸡) recipe with us–a famed dish from the state of Ipoh in Malaysia.
Ipoh Bean Sprout Chicken (芽菜鸡)
Guest Writer: Billy Law
I can confirm this - no matter where you are, the only one topic that can reunite all Malaysian expats around the world together has to be food. I am sure you will all agree with me, Malaysian food especially. When Rasa Malaysia asked me to be a guest writer on her blog to feature a signature dish from my hometown, the answer is loud and clear - the most famous dish from Ipoh has to be Bean Sprout Chicken (芽菜鸡) with Sar Hor Fun (rice noodle).
This is a very simple dish to prepare, all you need is patience. The chicken is cooked using the same technique as Hainan Chicken. It is poached in a water bath then quickly dunk into cold water to stop the cooking process to retain its juicy smoothness texture. As for the bean sprout, it will only need to be blanched no more than 10 seconds, then drizzle with sesame oil and soy sauce, and a smidge of white pepper for bit of kick…(get Ipoh bean sprouts chicken recipe after the jump)
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