May 3rd, 2007 | Malaysian Recipes, Nyonya Recipes | 27 Comments
A few months ago, I introduced cincaluk (preserved shrimp) to the world my readers with a special Nyonya dish “steamed eggs with cincaluk.” Today, I am giving you the second installment of this unique ingredient with stir-fried pork with cincaluk. Known in Hokkien dialect as Heh Ya Kay Char Bak, this Nyonya creation graced my family’s dining table very often when I was growing up…
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After reading Princess Journals’ fried banana the other day, I knew that I just had to make some myself. While I like fried banana fritters or goreng pisang, I love kuih kodok. I do not know the best way to name kuih kodok in English, but they are basically bananas all mashed up with flour, eggs, sugar, and then…
I know, I have made Yong Tow Foo/Yong Tau Foo (酿豆腐) before and posted my secret recipe, but I just have to post again.
This is my quickie recipe, san the bean sauce. I pan-fried the Yong Tow Foo/Yong Tau Foo as usual, but served them immediately with hoisin chili dipping sauce…
After my brief but intense love affair with Japanese food, I am ready to get back to my culinary root. I miss my savory, fiery, rich, sweet, sour, salty, and pungent Malaysian food. As much as I love other cuisines and am constantly infatuated with various exotic dishes from other countries, I am not about to ditch the color and…
As much as I feature fruits de mer on Rasa Malaysia, I do eat a balanced meal. I love vegetables–all kinds of vegetables–especially the mini ones such as Brussels sprout, baby bok choy, okra, and French endive…
(For the newer posts on Penang Hokkien Mee, please click here and here.)
This divine bowl of Penang Hokkien Mee (Prawn Noodle) took me months of hard work and patience. I mean months, not days, and certainly not hours.
To concoct a pot of pure shrimpy stock that is signature to this Penang hawker food dish, one has to have heaps of…
Despite my newly acquired gear, I haven’t had time to cook lately because of work. Here is a dish I made when I was home in Malaysia a few weeks ago. This is my favorite childhood dish–stir-fried la la (a type of clams found in Malaysia) with soy sauce. The sweetness of the la la plus the savory sauce, mmm,…
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