A few months ago, I introduced cincaluk (preserved shrimp) to the world my readers with a special Nyonya dish “steamed eggs with cincaluk.” Today, I am giving you the second installment of this unique ingredient with stir-fried pork with cincaluk. Known in Hokkien dialect as Heh Ya Kay Char Bak, this Nyonya creation graced my family’s dining table very often…
The soft shell crab season is about to start (it usually runs from May to July) and I thought I would share a soft shell crab recipe that I really like with you. Typically found in Japanese restaurants, these homemade soft shell crabs were coated with panko, deep fried, and served with ginger ponzu sauce. The radish sprouts–seasoned with just…
After reading Princess Journals’ fried banana the other day, I knew that I just had to make some myself. While I like fried banana fritters or goreng pisang, I love kuih kodok. I do not know the best way to name kuih kodok in English, but they are basically bananas all mashed up with flour, eggs, sugar, and then deep…
(Chinese recipes, prepare authentic Chinese food now!) Believe it or not, I have just unpacked my luggage–the suitcase of my not-so-recent Malaysiantrip. As I was going through the stuff in my baggage, I realized that I did a bad bad thing. I smuggled brought back a lot of food products from Malaysia, all of them deep buried in the suitcase….
I know, I have made Yong Tow Foo/Yong Tau Foo (酿豆腐) before and posted my secret recipe, but I just have to post again. This is my quickie recipe, san the bean sauce. I pan-fried the Yong Tow Foo/Yong Tau Foo as usual, but served them immediately with hoisin chili dipping sauce…
After my brief but intense love affair with Japanese food, I am ready to get back to my culinary root. I miss my savory, fiery, rich, sweet, sour, salty, and pungent Malaysian food. As much as I love other cuisines and am constantly infatuated with various exotic dishes from other countries, I am not about to ditch the color and…
My current food crush on Japanese food continues with yakitori, or Japanese grilled chicken skewers. If you have tried yakitori before, chances are you have tasted these legendary grilled chicken meat balls. Known as Tsukune in Japanese, I am nuts for yakitori. They are juicy, yummy, and definitely my favorite and a must-have item at yakitori restaurants or izakaya (Japanese…
I love Japanese food, but not every kind of Japanese food. For most people in the United States, Japanese food means sushi, sashimi, teriyaki, and tempura. While I enjoy teriyaki and tempura quite a bit, I don’t like sushi and sashimi…
As much as I feature fruits de mer on Rasa Malaysia, I do eat a balanced meal. I love vegetables–all kinds of vegetables–especially the mini ones such as Brussels sprout, baby bok choy, okra, and French endive…
(For the newer posts on Penang Hokkien Mee, please click here and here.) This divine bowl of Penang Hokkien Mee (Prawn Noodle) took me months of hard work and patience. I mean months, not days, and certainly not hours. To concoct a pot of pure shrimpy stock that is signature to this Penang hawker food dish, one has to have…
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