Kuih Bahulu pictures (1 of 11)
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Time flies, August is almost over.
August 31st marks the 51st Independence Day of Malaysia and September 1st is the beginning of Ramadan–the holy month of Islam. To celebrate the two important events in Malaysia, I thought I would introduce you to Kuih Bahulu, a traditional Malaysian kuih (or cake).
A favorite among many Malaysians of all races and ages, kuih bahulu is usually baked during the festive seasons such as Hari Raya and Chinese New Year. These sweet and eggy kuih go very well with coffee, and are always a crowd-pleaser during the festive seasons. A few kuih bahulu and a cup of coffee is a surefire way to greet your guests…
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Chicken Curry pictures (1 of 6)
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Chicken curry has always been my favorite, but I hardly make chicken curry from scratch. But this past weekend, I felt motivated and wanted to make chicken curry properly, without cheating with instant curry paste. And so I did.
There are many different varieties of chicken curry available in Malaysia: Indian, Muslim-Indian (Mamak), Chinese, Malay, and Nyonya. There are many chicken curry recipes but each takes after the basics of chicken curry, adapts, and enhances it accordingly. While different version renders its distinct taste (and presentation), the underlying flavors of chicken curry are pretty much the same–spicy, rich, aromatic, highly addictive, potentially aphrodisiac, and remarkably scrumptious…
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Roti Jala–means “net bread” literally–is another Malaysian delicacy that deserves special introduction on Rasa Malaysia. These lacy and net like pancakes/crepes are very popular during the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with various curries offered. Roti Jala is also very popular as an afternoon [...]
A few months ago, I made some satay peanut sauce from scratch, remember? I made so much that I still have the leftover, contained in a small bottle, silently and sadly sitting at an obscure dark corner in the fridge. I’ve almost forgotten about it until I cleaned my fridge the other day.
The thing about [...]
Since I am in the business of selling Nyonya Kuih Pie Tee molds (email me to inquire about the mold), I thought I would provide a Nyonya kuih pie tee step-by-step cooking guide.
Making Nyonya Kuih Pie Tee is a two-step process:
1) the making of the cases/shells, and
2) the preparation of the filling and toppings.
Now, please [...]
Since my last post on pineapple tarts, I’ve received a few emails asking me about the pineapple jam or pineapple tarts filling–how it looks, the texture, the inside of the pineapple tarts–and I thought I would share this picture of pineapple jam/pineapple jam with you.
A perfect pineapple jam or pineapple tarts filling should be golden [...]
My self-imposing carb-free and sugar-free diet worked. After 3 days of eating organic greens, tofu, fruits, and soups, I developed a critical craving for carb and sugar–I needed a kick to my bland palate, I needed something loaded with carb, hopefully sweet and sinfully buttery. Then, I thought about the various pineapple tarts recipes that [...]
One thing I don’t like about eating dim sum in the United States is the lack of fish ball offerings. If you recall my previous posts about sweet and sour fish balls and yong tow foo, I am partial to fish ball-related foods: deep-fried, stuffed in vegetables or tofu (like Malaysian yong tow foo/酿豆腐), in [...]
