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:…
BBQ pork or “char siu” (also spelled as “char siew”) is a famous Chinese dish that everyone loves. Char siu (char siew) is of Cantonese origin where skewers of pork meat is marinated in a honey hoisin sauce, and then roast in oven to charred, savory, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking,…
These days, I am so busy that I don’t have much time to explore blogoshere, so I rely on websites like Tastespotting to discover really good food blogs, and that’s how I discovered My Kitchen. Lydia Teh is a fellow Malaysian and her blog My Kitchen is full of great recipes and very beautiful food photography. Lydia is also a…
I love fish, but I don’t eat enough of them here in the United States; I can hardly find the ones I love most. Growing up in Malaysia, fresh fish is abundant. There are all kinds of fish available in the wet market–big, small, tiny, deep-sea, or fresh water. I prefer smaller and tiny fish, deep-fried to crispy goodness that…
When it comes to traditional Chinese recipes, I always turn to Use Real Butter as my ultimate online resource. (I learned how to make Chinese dumplings and potstickers from her.) Use Real Butter is a seriously good blog–very down-to-earth, real, and choked full of delicious recipes plus breathtaking landscape photography and some of the cleanest food porn; I become a…
(Chinese recipes, prepare authentic Chinese food now!) Tomato eggs is a popular Chinese recipe–a humble dish that is often served at home. Called 蕃茄炒蛋 or 西红柿炒蛋 in China, tomato eggs is basically egg omelet with tomatoes. As simple as it sounds, tomato eggs is hard to master. I have seen many tomato eggs that are not properly cooked–too runny, watery,…
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…
Lydia of The Perfect Pantry needs no introduction. A professional food writer, author, cooking instructor, and food blogger extraordinaire, Lydia’s “The Perfect Pantry” is packed with very useful food-related articles, resources, and drool-worthy recipes. Lydia has been a supporter of Rasa Malaysia since the very early days. Her comments are always warm, insightful, but most of all, she has a…
(Chinese recipes, prepare authentic Chinese food now!) Sui Kow Recipe (Dumplings /水饺) Guest Writer: Food 4 Tots I would like to introduce you to a special guest blogger today, Food 4 Tots, who happens to be my high schoolmate in Penang. What a small word! Food 4 Tots is an awesome food blog with recipes meant for toddlers. Every time I…
(Chinese recipes, prepare authentic Chinese food now!) Vegetables are healthy and great, but they are boring and hard to cook. Unlike protein (such as meat or fish), vegetables don’t have much flavor. In Chinese cooking, the key to cooking vegetable dishes lies in the creative use of side ingredients and sauces to bring out the taste and texture of vegetables….
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