May 31st, 2008 | Malaysia Guides, Malaysian Recipes | 14 Comments
Roti Jala pictures (1 of 8)
Roti Jala–means “net bread” literally–is another Malaysian delicacy that deserves special introduction on Rasa Malaysia. These lacy and net like pancakes/crepes are very popular during the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with various curries offered. Roti Jala is also very popular as an afternoon tea snack. For me, I can eat them anytime of the day as long as I have some curries to go with them. I have always wanted to make Roti Jala, but there is a problem, I didn’t have the mold. Recently I brought one back from home, together with the pie tee mold that I’d blogged about. I got to play with my new toy yesterday and dished out these fantabulous Roti Jala…(learn how to make roti jala with my YouTube video after the jump)
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Ginger and black fungus chicken is a plain and humble dish that anyone can whip up in their kitchen, and most importantly, it’s delicious and goes well with steamed rice.
This ginger chicken dish is inspired by a recipe from “Thai Cooking Made Easy,” a must-have Thai cookbook in my opinion. I have no doubt that the recipe is originally Chinese…
What do you do when you have 5 hours layover in Kuala Lumpur, Malaysia?
For me, as a foodie, and a true Malaysian, I hopped on the 28-minute KLIA Ekspres straight into downtown KL for some serious chow. Inflight food? No thanks! I have better grub for my stomach…(more picture after the jump)
Since my trip to Jamaice 5 years ago, I have fallen in love with Jamaican jerk chicken–the food that I ate in Jamaica every day during that vacation. So, as soon as I met up with Cynthia of Tastes Like Home in Barbados during my recent cruise vacation, I told her to take me to a local store to buy…
I am a big fan of curries–be it Malaysian, Indian, or Thai. Born and raised in Malaysia, I love food with strong flavors and curries deliver just that.
For many home cooks, curries appear intimidating and too complicated to make at home, but it’s actually quite a simple feat. As much as I love to cook authentic foods and try not…
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 cooking technique originated from the Sichuan province of China; the authentic Sichuan Kung Pao Chicken (宫保鸡丁) or Gong Bao Ji Ding calls for the staple Sichuan peppercorn…
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 lemongrass…
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