Malaysian Grilled Fish with Banana Leaf pictures (1 of 12)
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This is the grilled fish recipe that I am reluctant to share. Why? Because it’s so darn good and perfect.
I secretly wanted to stash my hand written Malaysian grilled fish recipe somewhere and hoping that one day, a mega chef like Jean-Georges Vongerichten would pay me $10,000 for this precious recipe. But I am a nice person; I love sharing all the good things in life with others. In fact, sharing is an infectious virtue of mine–it brings bright smiles to my face when others share my joy, and in this case, great taste…
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Sambal Belacan pictures (1 of 8)
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Following my recent post on sambal asparagus, I thought I would show you how to make sambal belacan from scratch–a must-have Malaysian condiment and the basic building block for many delicious Malaysian recipes.
Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional). In the US, kalamansi lime is scarce so lime can be used as a substitute. However, in reality, kalamansi lime is made for sambal and lime is inferior when it comes to sambal belacan. So, if you have access to kalamansi lime, please use it, or if you have some, please give them to me…
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(Gallery updated with sambal asparagus with prawns/shrimps.)
Sambal is core to many signature Malaysian recipes. In its most basic composition, sambal is a condiment or chili paste made with chilies and belacan (Malaysian shrimp paste), although other ingredients such as garlic, shallots, lemongrass, galangal, etc. might be added to suit each individual recipe. Traditionally pounded with a mortar [...]
Onde-onde (Ondeh-ondeh)
Guest Writer: Sea Salt with Food
Recently I received an email from Rasa Malaysia to be her guest writer. Well, my first thought was, what a timely invitation. I was thinking to post something special to celebrate my 7-month old blog. Hence, this is a special post for Sea Salt with Food and being a [...]
To say that Malaysians are talented is not an overstatement as some of the best–and most impressive–food blogs are authored by Malaysians. I am constantly amazed by the sheer talent of my fellow Malaysians, for example: Billy Law at A Table for Two. A Table for Two chronicles Billy’s eating adventures in Sydney as well [...]
Tamarind prawn or assam prawn is a Malaysian-Nyonya recipe, one that I grew up eating as my late mother made a killer dish of assam prawn, or “assam heh/亚参虾” (in Hokkien dialect).
While most Nyonya recipes call for long list of ingredients and tedious preparations, tamarind prawn (assam prawn) is surprisingly easy to make and takes [...]
Lydia of The Perfect Pantry needs no introduction. A professional food writer, author, cooking instructor, and food blogger extraordinaire, Lydia’s “The Perfect Pantry” is packed with very useful food-related articles, resources, and drool-worthy recipes. Lydia has been a supporter of Rasa Malaysia since the very early days. Her comments are always warm, insightful, but most [...]
I am very fond of Muar Chee, or Malaysian sticky rice balls coated with sugar, ground roasted peanuts, and sesame seeds.
One of the popular sweet snacks found in Penang and other places in Malaysia, muar chee are often sold by roadside stalls or mobile hawkers. The set up is pretty simple: steamed glutinous rice paste [...]
