February 9th, 2010 | Chinese New Year, Chinese, Chinese Recipes | 26 Comments
I can’t believe it’s only four days before Chinese (Lunar) New Year. I can totally feel the festivities at the Asian stores here, a lot of red decorations. Today, my guest writer is Elaine of Kitchen Experiments, a food blogger and also a proud online entrepreneur at I Heart Vanilla. Elaine is a fellow Malaysian and spent a lot of her childhood days in Penang. Kitchen Experiments started about the same time as Rasa Malaysia. I love her blog, so check it out and please welcome her to Rasa Malaysia.
Thank you for inviting me to guest post on Rasa Malaysia—I’m extremely honored. And for this invitation, I’m going to share a recipe that brings back a lot of childhood memories for me in Penang. Here’s wishing you and your readers a very Happy Chinese New Year!
Every year during Chinese New Year eve, my family would have a feast to celebrate the coming festivities. When I was younger, I remember on the eve of the eve of Chinese New Year is when my late-grandmother is busiest preparing food in her kitchen. It is one of my fondest memory of her and of my childhood because the kitchen was buzzing with relatives coming together to prepare a feast for all our family members…
read more
My Chinese New Year recipes continues today with everyone’s favorite Cantonese Soy Sauce Chicken (豉油鸡)—a staple chicken dish commonly found at Chinatown BBQ joints here in the United States and around the world—dark and glossy whole chicken dunked in a soy sauce mix with meat so tender, silky, and juicy that they are one of the must-have’s for Cantonese-style BBQ rice…
Martin Yan. The mere mention of the name Martin Yan conjures up visual pictures of my childhood days in Penang, Malaysia.
I am a fan of Martin Yan, since I was little. I remember my family and I would crowd in front of the TV watching “Yan Can Cook.” Back then, I didn’t understand English completely but I loved the entertaining…
When I was working in Beverly Hills, there is this Thai restaurant that my colleagues and I would always go to. One of my favorite dishes was its spicy basil chicken rice plate—perfectly steamed and fluffy jasmine rice coupled with ground chicken meat infused with aromatic Thai basil leaves. It was delicious, with fine balance of fiery hot and savory….
If you are a fan of Thai food, it’s very likely that you love Pad See Ew, or Thai-style fried flat rice noodles. Many readers have asked for the recipe, so today, I have a Thai native Jam as a guest writer. Based in Austin, Jam is a Thai cooking instructor and the brainchild behind Thai-fresh (a Thai cooking school…
Please welcome Rita of Mochachocolata-Rita as a guest blogger on Rasa Malaysia. Rita is an Indonesian who currently resides in Hong Kong. Whenever I visit her blog, I feel “jealous” that she is constantly traveling and eating around Asia (she loves to shop, too!). As a true Indonesian, Rita shares with us her mouthwatering and tantalizing sate recipe, and outlined…
As much as I love cooking, I don’t—and can’t—cook every day. If you are a home cook, I am sure you understand what I mean. Some days, you wake up, open the refrigerator, look at the ingredients you have, and your mind just goes blank. You either feel like you run out of cooking ideas, don’t know what to…
Page 1 of 812345»...Last »
