Chinese Recipe: Lettuce Wraps pictures (1 of 5)
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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 leaf. They are healthy and great for the palate.
People love to play with their food, in this case, the assembling–and eating–of lettuce wraps are fun to many people. It’s no wonder that lettuce wraps are so popular at PF Chang–a popular Chinese food chain in the United States–and the must-have for diners. It’s not an overstatement that PF Chang single-handedly made Chinese lettuce wraps or lettuce-wrapped chicken famous in the US. Everyone could use some lettuce wraps…
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Potstickers (Chinese Dumplings) pictures (1 of 5)
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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 [...]
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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 [...]
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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 [...]
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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 [...]
