January 2nd, 2010 | 30-Minute Meals Recipes, Chinese, Chinese Recipes, Chinese, Teochew Recipes | 33 Comments
Bean Sprouts with Tofu Puff pictures (1 of 4)
Happy New Year! I hope everyone has had a fun and festive celebration and I wish you all a great 2010.
Following my Teochew porridge post on preserved turnip eggs (菜圃蛋), I would like to share with you yet another simple dish that goes well with porridge—bean sprouts with tofu puff. My father loved bean sprouts with bean curd (tofu) but I actually prefer my bean sprouts stir-fried with tofu puff. I just love the idea of tofu puff because of its spongy texture, and that it tends to soak up the flavor of the other ingredients…(get bean sprouts and tofu puff recipe after the jump)
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Remember Shao of FriedWontons4U who recently shared her shrimp dumplings (har gow/虾饺) recipe with us? She is back with another guest post today and is serving up some delicious looking homemade wheat mantou (馒头), with step-by-step pictures! I have always loved mantou—Chinese steamed buns that are so soft and pillowy right off the steamer. Another great news, Shao is my…
What an honor to have another cookbook author gracing the cover of Rasa Malaysia…introducing Pat Tanumihardja of “The Asian Grandmother’s Cookbook“—a gorgeous and beautifully written cookbook released in Oct 2009 with food photography by Lara Ferroni. A couple of years ago, Pat invited me to share my family’s recipes in her book, especially recipes from my late grandmother who was a…
What is the easiest—and the most delicious—way to eat crab?
Baked. With a wok.
Plain old and simple wok-baked crab with nothing other than the crab, a little bit of water, and a smoking hot wok— just like my mother used to make them…(get baked crab recipe after the jump)
Recently, Alice and Jared of Eat A Duck I Must and I bonded over Penang street food as the cute couple just came back from Penang not too long ago. After intensive tweeting about the subject of food, I invited them to guest post on Rasa Malaysia. Alice kindly accepted and offered their crispy pork belly/siu yuk (烧肉) recipe. Eat…
Today, I wanted to introduce you to the sweet and adorable Shao of FriedWontons4U. Twitter has become a great platform to discover new food blogs and I found FriedWontons4U a few months ago. FriedWontons4U chronicles Shao’s cooking and travel adventures. Shao came from Guangzhou—the birthplace of exquisite Cantonese cuisine—so we decided on shrimp dumplings or har gow (虾饺), arguably the…
As much as I love cooking, I don’t—and can’t—cook every day. If you are a home cook, I am sure you understand what I mean. Some days, you wake up, open the refrigerator, look at the ingredients you have, and your mind just goes blank. You either feel like you run out of cooking ideas, don’t know what to…
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