April 15th, 2008 | Food Porn, Malaysian Food, Travel | 23 Comments
What do you do when you have 5 hours layover in Kuala Lumpur, Malaysia?
For me, as a foodie, and a true Malaysian, I hopped on the 28-minute KLIA Ekspres straight into downtown KL for some serious chow. Inflight food? No thanks! I have better grub for my stomach…(more picture after the jump)
read more
I have written about this famed street food/hawker food dish (known locally as Penang Hokkien Mee) a couple of times; you can check out my previous entries here and here.
This time I added extra toppings on my prawn noodles with fresh water prawns. In Malaysia, we call this “加料”/”Gar Liew”/”Keh Liao”–which means you pay extra for more toppings…
If you have been reading and following Rasa Malaysia for a while, you would notice that I am not much a carnivore. I prefer seafood, but I do like chicken a lot, especially chicken wings.
While most people perceive chicken as boring, I personally think that chicken–with the right recipe and preparation–can be very versatile and delicious. And I feel very…
Many readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay, a recipe that I shared not too long ago. I apologize it look me this long to post the recipe for satay peanut sauce; it’s just one of those things that I procrastinate.
Last weekend, I was devising and perfecting my Malaysian satay recipe for…
Plump, juicy, succulent, perfectly cooked, soft, smooth, and absolutely DELICIOUS.
Prepared with the simplest of ingredients–fermented bean paste (taucheo), ginger, scallion, red chilies–this dish is a gem…
A plate of hot-off-the-wok Penang Char Kuey Teow (fried flat noodles) with shrimp and cockles/bloody clams (circled), with a cup of Kopi-O (dark coffee).
For readers who are not familiar with Malaysian street food, Char Kuey Teow is one of the most popular street food in Malaysia. It’s also a much-recommended dish at Malaysian restaurants in the United States. To read…
Favorite childhood junk food = satay jellyfish.
Ingredients: jellyfish, salt, vegetable, oil, starch, chili.
Method of preparation: Eat them as is, or–most deliciously–lightly grill them over charcoal fire, or in the absence of it, over your gas stove…
