Chinese Recipe: Sui Kow Dumplings pictures (1 of 5)
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Sui Kow Recipe (Dumplings /水饺)
Guest Writer: Food 4 Tots
I would like to introduce you to a special guest blogger today, Food 4 Tots, who happens to be my high schoolmate in Penang. What a small word! Food 4 Tots is an awesome food blog with recipes meant for toddlers. Every time I read the blog, I drool over the homey and delicious dishes and secretly jealous of her 4-year old and wish that I am eating at her dining table every day. Please welcome Food 4 Tots to Rasa Malaysia as she shares her sui kow (Chinese dumplings) recipe with us.
Two year ago, when I was just starting to cook for my family, a friend of mine made a strong recommendation that I visit Rasa Malaysia’s food blog for its recipes and cooking ideas. When I browsed through her blog, I was very amazed by her stunning shots and high level of professionalism in food presentation, not to mention her cooking and baking skills. Since then, I had been following her blog closely and even referred it as my “online cookbook.” I have to say that her featured recipes are getting more and more interesting and impressive now. There are many cooking tips and methods I learnt through reading her posting. Each time I visit her blog, I will be drooling and leaving with a hungry stomach. Her Penang-style cooking also makes me very homesick and I just feel like flying home the next day to satisfy my cravings…(get step-by-step sui kow recipe after the jump)
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Chinese Recipe: Vegetable (Choy Sum) pictures (1 of 6)
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Vegetables are healthy and great, but they are boring and hard to cook. Unlike protein (such as meat or fish), vegetables don’t have much flavor. In Chinese cooking, the key to cooking vegetable dishes lies in the creative use of side ingredients and sauces to bring out the taste and texture of vegetables.
Chinese love leafy greens: choy sum, kai lan, bok choy, gai choy, etc. In everyday Chinese meal, there is always a vegetable dish to complement other main dishes. In Chinese or Cantonese restaurants, Chinese vegetables are often served two ways: brown sauce (flavored with oyster sauce) or white sauce–a cooking style I am sharing with you today…
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Black Bean Spare Ribs Recipe
Guest Writer: Appetite for China
Today, I am very pleased to have Diana Kuan of Appetite for China as a guest writer on Rasa Malaysia. Based in Beijing, Diana is a freelance writer and cooking instructor specializing in Chinese food recipes; she has also written for [...]
Fried rice is hugely popular and home-cooks are constantly looking for fried rice recipes. Fried rice is always the most popular item in Chinese restaurants. Fried rice is a versatile dish and one can add any ingredients to it, plus it’s a great way to use up overnight rice and make it into an appetizing, cheap, [...]
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Chinese dim sum is my favorite. Other than the regular har gao (steamed shrimp dumplings) and sui mai, I also love steamed buns . (Previously, I made some red bean steamed buns.) I simply love the soft and pillowy texture of chinese steamed buns–known as bao (包)–filled with meat, [...]
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If you love tofu, I am sure you have your favorite tofu dish–be it Mapo Tofu, claypot tofu, steamed tofu, or fried tofu. While many people think that tofu is tasteless and plain, I love tofu very much. Tofu can be very versatile and delicious, if you know how [...]
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I love Chinese-style steamed fish–fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Sometimes, I can just eat bowls and [...]
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Called 生菜包 in Chinese, or “Sung Choy Bao” in Cantonese, lettuce wraps are basically minced chicken (or pork) wrapped up in fresh iceberg lettuce leaves served with hoisin dipping sauce. Lettuce wraps are tasty and very refreshing and come complete with a crunchy texture of the cold iceberg lettuce [...]
