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…
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,…
I made some taro dessert (Or Nee / 芋泥) tonight. This Teochew style dessert is easy to make and tastes sweet, creamy, and very good…
Perut ikan—literally means fish stomach—is a signature Nyonya specialty that I love very much. The thought of it often sets my stomach rumbling and mouth watering. As unappetizing as it sounds and perhaps a tad weird to many, Perut ikan is a curry-like dish of various vegetables, aromatic herbs, and fermented fish stomach in the bath of rich, savory, sweet,…
A true Malay classic, ikan panggang/ikan bakar (grilled fish wrapped in banana leaves) is very popular in Malaysia. Marinated with dollops of spice paste, the fish is wrapped in banana leaves and grilled to perfection over charcoal fire. The smell of burnt banana leaves imparts the fish with a smoky flavor and the spice paste infuses the fish fillet with…
Curry Puff–a snack filled with curried potatoes commonly found in Malaysian and Singapore–has been a hit in my circle of food blogosphere recently. Simcooks kicked off the craze for curry puff and did a “super-size-me” version; Budding Cook quickly followed with her rendition. Lured by these munchies, Keropok Man rushed out to his favorite joint in Singapore and stuffed himself…
(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…
A dream comes true. I met Anthony Bourdain of No Reservations, who was shooting an episode in Penang. More people will discover Penang soon!
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