When I was in Oahu, other than stuffing my face with malassadas (malasadas), sampling local Hawaiian cuisine, and feasting on shrimp, I ate Japanese food almost every day. Oahu is a real gem for Japanese food, thanks to the many Japanese tourists and also locals who are obsessed with Japanese cuisine. There are countless authentic Japanese restaurants dotting Waikiki Beach:…
Thai curry is gaining popularity thanks to the many great Thai restaurants in the United States. Making a great bowl of Thai curry to go with soft and fluffy jasmine rice is easier than you think, even though you might not be familiar with Thai ingredients. I love all sorts of curry but I find Thai curry one of the…
There is a reason why it took me over 3 years before an eggplant recipe appears on Rasa Malaysia. I am confused; first by its many names and secondly, by its different varieties, shapes, colors, and forms. According to Wikipedia, eggplant is probably the most common name and it’s used in the United States, Australia, New Zealand, and Canada. In…
Three cup chicken (三杯鸡) is a classic Taiwanese dish, one that I never miss out whenever I eat out at Taiwanese restaurants. I love Taiwanese food–unpretentious, humble, and homey dishes that score high on yum-o-meter. Taiwanese food is basically Chinese food with local influences, slightly different cooking methods, local adaptations and variations. Many Taiwanese dishes remind me of Chinese-Malaysian food,…
One early morning in January when I was home in Penang, my brother, sister, nephew, our maid and I set off to a clam-digging expedition in a little island off the coast of Penang. In less than two hours, we dug two buckets full of big, fat, and succulent fresh clams, after we got both our hands and feet wet,…
How do you make shrimp crunchy? More precisely, how do you make shrimp Chinese-restaurant-crunchy? I’ve been obsessed with this subject matter for the longest time–a topic that took me a while to research. If you’ve tried dim sum or shrimp dishes in Chinese restaurants, you know exactly what I mean–shrimp so crunchy they give a mouth feel that they “bounce”…
Ravenous Couple: Cooking Up Life is one of the new blogs I discovered recently. Authored by Hong and Kim, Ravenous Couple is a chronicle of the authors’ cooking and eating adventures, with an emphasis on Vietnamese cuisine. As a Vietnamese food lover, I often refer to great blogs such as White on Rice Couple and Vietworld Kitchen for inspirations, and…
When it comes to cooking or eating, I am very spontaneous. It’s about what comes to mind at the very moment when I am hungry–a recipe from a cookbook, a mouthwatering picture online, or a sudden craving. These shrimp and chive dumplings were a result of browsing two sinfully delicious posts: Use Real Butter’s chive dumplings and Andrea Nguyen’s Asian…
I got a box of mangoes when I hosted my recent Foodbuzz 24, 24, 24 Summer White Party. I used half to make lobster and mango salad and the other half for mango lassi–my favorite Indian beverage. Even though I grew up in Malaysia where Indians are the third largest ethnic group, I’d never had mango lassi until I came…
Tom Kha Gai–everyone’s favorite Thai coconut chicken soup–is one of the Thai recipes that I have always always wanted to make but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food. So, it’s no surprise that this is my virgin Tom Kha Gai–my first attempt at home. It was…
FREE RECIPES via email. Join 50K others now!
Welcome to Rasa Malaysia! Check out the 500+ recipes in recipe gallery. LIKE me on Facebook and follow me on Pinterest. Enjoy!
Rasa Malaysia © 2006-2013 Bee Interactive Corp.
No part of the content (digital photographs, recipes, articles, etc.) or this site may be reproduced without prior written permission.
This site is protected by CopyScape. DO NOT COPY. Google+ Profile. Find us on Google+ Page
Can't spell Rasa Malaysia? Try easyasianfood.com.
RSS
Email
Twitter
Facebook
Pinterest
Google+
