Banana Pancakes pictures (1 of 7)
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Once in a while, I like making healthy breakfasts, for example, banana pancakes with maple syrup, topped with my favorite berries. Nothing beats waking up and having a feel-good breakfast that is loaded with all the nutrition one needs for the rest of the day–protein, vitamins, minerals, carbohydrates, and more.
I am not a big fan of traditional pancakes; I think they are too dry and bland for my taste, plus they get soggy when it soaks up the syrup. I like pancakes my mother’s way, which is similar to French crepes…(get banana pancakes recipe after the jump)
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Oyster Recipe: Baked Oysters pictures (1 of 9)
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I love shellfish so it goes without saying that I love oysters.
Oysters are plentiful and affordable in the United States. We’re blessed with fresh, live, big, fat, and succulent oysters all year long from the east coast and west coast. I would be sharing more oyster recipes if I don’t have to shuck them. To me, shucking oyster is the most difficult kitchen chore, a skill that I haven’t quite mastered. The last time I bought oysters, I almost used a hammer…(get baked oysters recipe after the jump)
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Linguine alle Vongole pictures (1 of 9)
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Approximate to where I work, there is this charming little Italian restaurant–Trattoria Amici–with a very friendly hostess that serves some of the best Linguine alle Vongole I’d ever tasted.(The best one is here.)
My good friend E and I chanced upon Trattoria Amici not too long ago, when our Japanese counterparts were in town. Looking at the many choices on the Italian menu, E asked me what to order. I told her “Linguine alle Vongole.” She asked me what that was and I pointed her to the two old ladies sitting beside us (who happened to look like they have been dining at Trattoria Amici for their lifetime), slurping down their servings of linguine alle vongole…(get linguine alle vongole/linguine with clams recipe after the jump)
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I am not a big meat eater, in fact, I don’t even eat red meat. Elk backstrap is certainly a very exotic ingredient that I wouldn’t know how to prepare, and that’s why Matt of Wrightfood and I thought it would make a wonderful guest post on Rasa Malaysia. I first discovered Matt’s wonderful blog many months ago and was instantly hooked. Matt makes really great and sophisticated seafood dishes (you all know how I love seafood) that look like they came out of Michael Mina’s kitchen. Please welcome Matt of Wrightfood as he shares with us his elk backstrap recipe and the story behind it. It’s really refreshing–and new–to have a non-Asian recipe on Rasa Malaysia; I hope you enjoy this guest post as much as I do.
Elk Backstrap Recipe
Guest Writer: Wrightfood
I have been waiting a little bit to do this recipe. A couple of months ago now Danika’s Dad got a call from a friend saying that he was going elk hunting, and would Matt like some of the meat if he got anything. To be honest, I didn’t have my hopes up. Any time Danika’s dad goes hunting with this bloke, they don’t exactly come back with a truck load of meat. They tend to come back slightly fitter than when they left, and somewhat hungry.
Whether this elk was sleeping or not, I have no idea, but somehow he managed to wind up getting shot… (follow the story and get the recipe after the jump)
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I am back to the normal posting cycle and most importantly, the comfort of my home.
Let’s just say that I am just very happy to be home, so much so that I was practically lying there on my bed and couch for the whole weekend–doing nothing and consuming only Indomie instant noodles but still feeling [...]
Since my trip to Jamaice 5 years ago, I have fallen in love with Jamaican jerk chicken–the food that I ate in Jamaica every day during that vacation. So, as soon as I met up with Cynthia of Tastes Like Home in Barbados during my recent cruise vacation, I told her to take me to [...]
I will be honest with you…I didn’t make these flans. I wanted to, but paying $2.50 for both flans is definitely cheaper than buying all the specialty flan cook ware and ramekins–not mentioning the time I would spend pottering in my kitchen preparing flan and making sure they come out right. I have no doubt [...]
In French cuisine, snail is a much celebrated delicacy. So, when I was in France, I did it the French way–chowing down a bowl of these sea snails/whelks, or Bulots in French. (Thanks Pip for your information.)
I absolutely loved them and couldn’t get enough. Served cold with garlic mayonnaise, all I could say was “C’est [...]
