I love red curry and Thai curries in general–be it green curry, Panang curry, massaman curry, yellow curry, or red curry. There are many red curry recipes, each with slightly different ingredients, for example: potatoes, bamboo shoots, winter squash, pumpkins, Thai egg plants, etc. Chicken is commonly used for red curry, but there are pork red curry and beef red curry. Regardless of the…
(Chinese recipes, prepare authentic Chinese food now!) Today, I am very pleased to have Diana Kuan of Appetite for China as a guest writer on Rasa Malaysia. Based in Beijing, Diana is a freelance writer and cooking instructor specializing in Chinese food recipes; she has also written for The Boston Globe, Food & Wine, and other publications. Please welcome Appetite…
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…
Fried rice is hugely popular and home-cooks are constantly looking for fried rice recipes. Fried rice is always the most popular item in Chinese restaurants. Fried rice is a versatile dish and one can add any ingredients to it, plus it’s a great way to use up overnight rice and make it into an appetizing, cheap, and flavorful meal. For me,…
(Chinese recipes, prepare authentic Chinese food now!) Chinese dim sum is my favorite. Other than the regular har gao (steamed shrimp dumplings) and sui mai, I also love steamed buns . (Previously, I made some red bean steamed buns.) I simply love the soft and pillowy texture of chinese steamed buns–known as bao (包)–filled with meat, vegetables, or a combination…
Just a couple of weeks ago, my friend Marc at No Recipes shared his udon recipe with Rasa Malaysia readers. In his guest post, Marc also shared his dashi recipe–the building block of Japanese cuisine. Finally, I knew what to do with the giant piece of kombu (dried seaweed) and dried bonito flakes in my pantry–two classic Japanese ingredients that…
(Chinese recipes, prepare authentic Chinese food now!) If you love tofu, I am sure you have your favorite tofu dish–be it Mapo Tofu, claypot tofu, steamed tofu, or fried tofu. While many people think that tofu is tasteless and plain, I love tofu very much. Tofu can be very versatile and delicious, if you know how to pair it with…
(Chinese recipes, prepare authentic Chinese food now!) I love Chinese-style steamed fish–fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Sometimes, I can just eat bowls and bowls of white rice with…
I am very fond of Muar Chee, or Malaysian sticky rice balls coated with sugar, ground roasted peanuts, and sesame seeds. One of the popular sweet snacks found in Penang and other places in Malaysia, muar chee are often sold by roadside stalls or mobile hawkers. The set up is pretty simple: steamed glutinous rice paste and ground peanut mixture…
Born and raised in Penang, I am all about sun and warmth. I absolutely dread cold weather and the mere presence of sun lights me up like a glowing stick. I am inherently happier and more cheerful when the sun is out. This month has been mostly cold and wet—lots of rain, cloudy, and yucky. I feel moody when the…
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+
