(This chili crab recipe is from my archive but I have just made it today and updated with new photos, shot with Canon T1i. The new Canon 5D Mark II is reserved for my cookbook.) My mother was a fantastic cook. Coming from a small fishing village in the state of Kedah, she made killer dishes with seafood, especially chili…
For the hungry eyes such as this, this, and this, please ogle your food porn. And while you are at it, wear a napkin around your neck. (Rumor has it that a certain uncle is contemplating a new career in tissue paper manufacturing, specially for Rasa Malaysia readers!) For the budding cook and serious cooks such as that, that, and…
Assam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Ask any home cooks in Malaysia–Malay, Chinese, or Indian–and you are bound to get various recipes for Assam Pedas. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying…
As a self-proclaimed Malaysian home cook, it’s a shame that it took me so long to prepare nasi lemak, the de facto national dish of Malaysia. In my opinion, a truly remarkable nasi lemak is not to be taken lightly; it should fulfill a few requisites: quality, texture, flavors, and, of course, the right ingredients. This past weekend, I finally…
One of my favorite Malay kuih-muih (local cakes and sweet treats) is Cucur Badak. Much like many other Malaysian creations, Cucur Badak calls for really basic ingredients–sweet potatoes, flour, and grated coconut–but it’s the preparation method of these everyday ingredients that makes the taste ingeniously flavorful…
Butter Prawn is a relatively new Malaysian creation–combining the best of Malay, Chinese, Indian, and western ingredients, this is a knockout dish in terms of taste, smell, and presentation. Other than prawn, the key ingredient of this dish is curry leaf. Highly aromatic in nature, curry leaf is widely used in southern Indian cuisine and Malaysian cuisine. The exotic scent…
If you are looking for new ways of cooking leftover turkey from Turkey Day, I have something exotic that you might want to try out. I cooked mine the Malaysian way and the end result is a pot of steaming hot “Chai Buey” (菜尾). Literally means leftovers, Chai Buey is a dish that is quite common in Chinese-Malaysian homes, especially…
(Originally published in 2006, this post is updated with new photos.) Bah Kut Teh or Pork Bone Tea is a Chinese soup dish. Infused with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of garlic, this soup fills the kitchen with evocative scents. Bah Kut Teh needs a…
This post has been updated with new photos. Indian mee goreng is the Malaysian version of fried yellow noodles. This “Indian” version is sold by Indian-Malaysian hawkers—a great street food noodle dish that is sure to stir up your appetite. It’s been a busy week and I haven’t had much time to cook. However, food is food; you have to…
(Originally published on 9/4/2006. Updated with new pictures.) Malaysian Satay—those little skewers of meat with satay peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia. Walk down any street in the country and the mouthwatering aroma of satay exudes from practically every corner you pass: roadside satay stalls, hawker centers, pasar malam (night markets), kopitiam…
FREE RECIPES via email. Join 50K others now!
Welcome to Rasa Malaysia! Check out the 500+ recipes in recipe gallery. LIKE me on Facebook and follow me on Pinterest. Enjoy!
Rasa Malaysia © 2006-2013 Bee Interactive Corp.
No part of the content (digital photographs, recipes, articles, etc.) or this site may be reproduced without prior written permission.
This site is protected by CopyScape. DO NOT COPY. Google+ Profile. Find us on Google+ Page
Can't spell Rasa Malaysia? Try easyasianfood.com.
RSS
Email
Twitter
Facebook
Pinterest
Google+
