Stir-Frying to the Sky’s Edge (Squid with Black Bean Sauce)

My cookbook manuscript is due in the next few days and I am very happy—and relieved—that I am almost done, well, at least the toughest part: cooking, shooting, writing, recipe testing, and editing. To prep me for the writing part of my cookbook, I have read and researched many Chinese cookbooks in the past few months. One of my recent favorites is “Stir-Frying to the Sky’s Edge” by Grace Young.

I have been a fan of Grace Young since I first read her award-winning cookbook “The Breath of a Wok” and then discovered “The Wisdom of the Chinese Kitchen.” Her deep knowledge and intense passion for Chinese woks (and stir-frying) are eminently admirable. To me, her investments—both in time and dedication—in these fundamentals of Chinese cooking is way beyond being a cookbook author; in fact, she has become a scholar in my eyes, the ones that I hold high respect and regard for. Even though I grew up eating Chinese food and watching my late mother cooking with a wok, my knowledge about these subjects was mostly taken for granted. I’ve never questioned the why’s and how’s, until I read Grace’s books. Needless to say, I have personally learned so much about Chinese stir-frying and the wok from reading her books…

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Fried Cuttlefish Balls (炸墨鱼丸)

Fried Cuttlefish Balls (炸墨鱼丸)

Don’t you just love eating foods that remind you of your childhood, or when you were younger? Foods that practically transport you to a different era when things were a lot less complicated and life were much simpler, and perhaps happier?
I am a junk food junkie and I love all sorts of snacks, especially if they are in skewers. Fried…

Chives Omelet (韭菜煎蛋)

Chives Omelet (韭菜煎蛋)

This past couple of weeks, I have been so busy working with my recipe testers, testing all the recipes on my cookbook. I am just so thankful that so many readers and fans are so keen to help me. I would like to take this opportunity to thank you all for your dedication and support. I truly appreciate it. For…

Steamed Chicken in Lotus Leaf

Steamed Chicken in Lotus Leaf

I have always loved sticky rice wrapped in lotus leaf (荷叶饭), commonly available at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart to the dish, and most of all, I love it that the leaves retain the moisture and natural flavors of the ingredients. The leafy nuance and fragrance complement and not compete with the preparation….

Red Bean Dumplings (红豆汤圆)

Red Bean Dumplings (红豆汤圆)

I have a good news to share about my Chinese recipes cookbook!!
The recipes development, cooking, food styling and photography are pretty much done, and I am almost ready for recipes testing involving you—my loyal readers and fans. I will be needing your help and will announce it on Rasa Malaysia in the next few weeks, including a sneak preview of…

Sesame Oil Chicken (麻油鸡)

Sesame Oil Chicken (麻油鸡)

Recently, I am in love with sesame oil chicken (麻油鸡), a really homey and humble chicken dish that is both delicious and easy to make. It takes only a few ingredients to dish out sesame oil chicken, but the great taste complements steamed white rice so well that I can personally finish up a serving of this all by myself!
As…

White Boiled Shrimp (白灼虾)

White Boiled Shrimp (白灼虾)

To many Chinese, one of the best ways to prepare live shrimp is to boil (白灼) as boiling retains the natural sweetness and freshness of the shrimp. All you need is a very simple soy dipping sauce and you are guaranteed to have a great meal. In many Cantonese-style restaurants here in the United States, whenever live shrimp is in…

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