Tamarind Prawn (Assam Prawn) pictures (1 of 6)
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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 only a few ingredients: tamarind, sugar, and salt. Despite the easy recipe, tamarind prawns (assam prawns) are impossibly delicious as the tamarind gives the prawns the bold and tart flavors while accentuating the briny sweet taste of prawns…(get tamarind prawn or assam prawn recipe after the jump)
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Curry Recipe: Chicken Curry with Potatoes pictures (1 of 7)
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There are many variations of chicken curry in Malaysia: Indian, Chinese, Nyonya, Malay, but chicken curry with potatoes is possibly the most common chicken curry in Malaysia. Everywhere you go where curries are served, you will probably find this type of chicken curry.
For the Nyonyas in Penang, chicken curry is especially popular and often served with nasi kunyit (coconut milk and turmeric-infused sticky rice). In fact, there is a Nyonya ritual that celebrates the first month of a new born baby. Called “mua guet” or 满月 in local dialect, this celebration comes complete with a nice food package–in the old days, the food package was packed in a delicate and beautiful Nyonya sia na (wood basket) –that contains chicken curry, nasi kunyit, and a few other goodies…(get chicken curry with potatoes recipe after the jump)
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(Chinese recipes, prepare authentic Chinese food now!)
Please meet Piggy at Piggy’s Cooking Journal–a beautiful food blog that I absolutely adore and constantly drool over. A fellow Malaysian–from my hometown Penang–Piggy cooks, bakes, and writes about Asian food and other good eats. Please welcome her as a guest writer on Rasa Malaysia with the following serving [...]
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 [...]
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 [...]
Before I start writing this post, I have a confession to make. I have an Asian (Chinese/Malaysian) mouth. In my gastronomic dictionary, it simply means that I can’t live without rice and noodles, soy sauce, sambal belacan, spicy and pungent food–the foods of my Chinese-Malaysian root.
Just this past week, I had a massive Asian mouth [...]
As a big fan of shellfish, there is a ritual that I always practice whenever I go home to Penang–scouting for the scarce shellfish species and had a fix or two (or three) of them. They are the kind of shellfish that I constantly crave in the United States, but could never make them here [...]
I do eat vegetables and other foods. I really do. I just don’t post them that much on this blog (which I intend to change soon) because seafood dishes are a lot more photogenic than, say, tofu, beans, turnip, chicken with skin and bones. I am partial to seafood, but I also love my greens, [...]
