Potstickers (Chinese Dumplings) pictures (1 of 5)
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(Chinese recipes, prepare authentic Chinese food now!)
When I was compiling my Chinese New Year recipes, I came to realize that I don’t have a potsticker recipe on Rasa Malaysia. Why haven’t I posted my recipe for potstickers–the ubiquitous Chinese dumplings that are well-loved by so many people in the world–on a site that is supposedly about Asian recipes and cooking?!
I was baffled. I made some potstickers.
Potstickers is the direct English translation of 锅贴, pronounced as guo tie. In Japan, these pan-fried Chinese dumplings are called gyoza. In Korea, potstickers are called mandu. Regardless of its name and the many regional adaptations, potstickers are morsels of ground pork with shredded vegetables (sometimes with shrimp), pan-fried and steamed at the same time to a result that is downright glorious and heavenly. God bless the Chinese for inventing dumplings, really…
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As a Chinese, I know how stressful it could be to celebrate Chinese New Year. This time of year, Chinese restaurants big and small are packed with hungry patrons looking for Chinese New Year eats, with lines longer than the Great Wall of China!
To avoid the restaurant rush–not to mention the notorious holidays traffic–you might want to have home-cooked meals this Chinese New Year. I have hand-picked 10 restaurant-style Chinese recipes from my archives, just for you…(get Chinese New Year recipes after the jump)
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This past weekend, my neighborhood Albertson was having an egg sale for only 99 cents a carton. When I saw the ad, I immediately thought of Chinese tea eggs. My uncle recently gave me a block of aged Chinese pu-erh tea (普洱茶) and it’s perfect for tea leaf eggs [...]
(Chinese recipes, prepare authentic Chinese food now!)
Recently, my neighborhood Asian grocery store had a lobster sale. At $6.99/lb, it was a steal that I couldn’t pass up, so I got myself a 3-lb Boston lobster.
When it comes to lobsters, there aren’t that many recipes that I know of. (Previously, I had stir-fried and baked lobster [...]
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I love shrimp, so much so that I eat shrimp almost every day–in my stir-fry’s, noodles, take-outs, fried rice, curries, etc. Shrimp is the easiest seafood to find and widely available. Plus, unlike common beliefs, they are not too expensive, if you know where to buy them. For me, [...]
Orange chicken is a popular Chinese dish in the United States. Called 陈皮鸡 in Chinese language, orange chicken is of Hunan origin. As with most Chinese food served in the United States, the likes of Panda Express have butchered it to a goopy, sticky, and unappetizing mess. So, when my readers requested for my orange chicken recipe, I resolved [...]
(Chinese recipes, prepare authentic Chinese food now!)
Nate and Annie are the loving couple behind the up-and-coming food blog House of Annie. Annie grew up in Kuala Lumpur, Malaysia, but her father came from Penang, so we love similar foods. Please welcome House of Annie to Rasa Malaysia with their serving of a very popular Chinese [...]
(Chinese recipes, prepare authentic Chinese food now!)
Please meet Piggy at Piggy’s Cooking Journal–a beautiful food blog that I absolutely adore and constantly drool over. A fellow Malaysian–from my hometown Penang–Piggy cooks, bakes, and writes about Asian food and other good eats. Please welcome her as a guest writer on Rasa Malaysia with the following serving [...]
