(Chinese recipes, prepare authentic Chinese food now!) One of the functions that I seriously enjoy is attending Chinese wedding banquets, which in my opinion is quite a dream come through for serious foodies like myself–well, minus the uninspiring ceremonies and acts such as deafening Yum Seng (bottoms up in Cantonese) echoes and really bad karaoke performance by obnoxious and drunk…
(Popular and All-Time Favorite Chinese recipes: Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Chow Mein, Cashew Chicken, Fried Rice, Orange Chicken, Mongolian Beef, and more.) Today, I am sharing with you a popular Chinese recipe that is well-loved by many in the United States and all over the world—the famous Chinese Kung Pao Chicken (宫保鸡丁). Kung Pao is a…
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 because they are simply unavailable…
This my lemon chiffon cake. I love the lemony essence and the pillowy soft texture of this chiffon cake. Other than lemon flavor, I also love coffee and pandan (screwpine leaf) chiffon cake. What kind of chiffon cake do you like? (Click Page 2 for the Lemon Chiffon Cake Recipe)
I can’t seem to find anyone who doesn’t like Miso soup—the ubiquitous Japanese soup that is commonly served with Japanese lunch combos (bento boxes) in the United States. I am a big fan of miso soup. It’s light, invigorating with the simplest of ingredients (no scary animal fat floating at the top of the soup!) I love slurping Miso soup—especially…
I told you about clearing out my fridge in my last post, so this is the second installment where I used the leftover lemongrass, shallots, and chicken breasts as the main ingredients. I found this Vietnamese lemongrass chicken recipe on a recent copy of Food & Wine magazine–an article about Vietnamese recipes. I believe this is not the most authentic…
Today, I am presenting a shrimp dish–fried shrimp balls. Don’t you think these shrimp balls look oh-so-adorable with their fringy outfit? This dish is inspired by my favorite restaurant in San Francisco–Ton Kiang, a Chinese restaurant that I absolutely love and strongly recommend. (I heard Robin Williams is a regular there!) Ton Kiang serves the best fried shrimp balls in…
My neighborhood Ralph is giving away more eggs–another carton of 18 large eggs–so that gives me another shot of cultivating the inner-baker in me. I baked a pound cake. With some blueberries. It was yum. (I finally made good use of the bundt pan that I bought months ago.) After a few failed attempts–which I chose not to document here–I…
I am not done with my lobster. I told you I had three recipes to share, and I haven’t forgotten about it. As a matter of fact, I was giving you guys a break–I don’t want you to have a cholesterol attack just by visiting Rasa Malaysia. Anyway, this is the final installment of my lobster series –stir-fried lobster with…
This past weekend, our neighborhood Ralph was giving away free eggs–a carton of 18 large eggs. Being the cheapo shopper that I am, I didn’t pass up the opportunity, of course. I have always loved eggs and I do shop at Ralph, plus more eggs mean I can experiment with some baking and make my favorite egg dishes such as…
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