Americans take BBQ ribs very seriously. When it comes to BBQ ribs, attention to details spans from spice rub/seasonings, sauce, pork flavor, texture, smoke, appearance, scent, mouthfeel, cooking and grilling techniques to the overall balance of the ultimate product. Originated and perfected in the American South, BBQ ribs is at the very core of American food culture. When I contemplated…
(Gallery updated with sambal asparagus with prawns/shrimps.) Sambal is core to many signature Malaysian recipes. In its most basic composition, sambal is a condiment or chili paste made with chilies and belacan (Malaysian shrimp paste), although other ingredients such as garlic, shallots, lemongrass, galangal, etc. might be added to suit each individual recipe. Traditionally pounded with a mortar and pestle, sambal is the magic…
Do you love black pepper? I do. Think black pepper crab, black pepper beef (served on a sizzling hot plate!), and black pepper in the many concoctions that ultimately add depth and awesomeness to the dish. Don’t you just love black pepper? I made black pepper chicken for dinner last night. It was a very spontaneous recipe. I had a…
There is no secret that I love dumplings—boiled, pan-fried, or steamed. Recently, a coworker from Japan is in town and we were discussing about going for a dim sum/dumpling lunch. All the dumpling talks triggered a sharp craving in me that I had to make my own steamed dumplings. Making dumplings is really not so hard and you can get…
I made this string beans (french beans) recipe a few months ago but haven’t gotten to posting it. Called 干煸四季豆, this is a popular Chinese recipe that is mostly served in Chinese restaurants here in the US. I love the texture of the deep-fried string beans; the great flavors came from stir-frying the string beans (french beans) with dried chilies,…
I am a fan of Andrea Nguyen, the award-winning cookbook author/food writer and very talented cooking teacher. I first approached Andrea a few months ago to write a guest post on Rasa Malaysia. Despite her busy schedule–her new cookbook Asian Dumplings will be out in August–Andrea was kind enough to say yes to my invitation. Without a doubt, I feel…
I am back after spending 3 weeks in Asia, including a few busy days in Penang which I wished I had stayed longer. Though it was a very short trip, I am very glad that a couple Rasa Malaysia readers and a good friend came to visit. It was great to be a culinary guide taking them to sample all…
Greetings! I am currently in Beijing and will be in Asia for a few weeks, including a brief side trip back to Penang. I will try to blog and share my experiences with you, but today, let’s welcome guest blogger Franco from the Philippines at Table for Three, Please. Franco and his wife recently joined my family’s culinary tour in…
I am not sure about you, but I absolutely love chicken kebab (kabab). (Previously, I was hooked on chicken kabab koobideh.) Whoever invented the idea of marinated meat threaded onto skewers and then grill over fire was a culinary genius–one of the most brilliant and delicious food ideas ever invented. I can’t imagine a world where I can’t savor grilled…
When it comes to Chinese recipes, there are a few very popular–and basic–cooking methods, and one of it is definitely sweet and sour. I love sweet and sour flavors and have shared quite a few recipes, such as sweet and sour pork, sweet and sour fish, and sweet and sour fish balls. Sweet and sour sauce goes extremely well with…
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