Nabe (Yose Nabe/Japanese Hot Pot) pictures (1 of 7)
Click the image to see next picture
(Attend hands-on hot pot workshop in Los Angeles by Harris Salat, the author of Japanese Hot Pots. Classes are available on November 14-15, 2009. Click here to learn more.)
Fall is in the air, even here in Southern California. Days are getting shorter and cooler. These past few days, the sky has been dull and wintry and this morning, it rained.
I start craving foods that keep me warm—soups, hearty stews, and hot pots. To me, nothing tastes quite as invigorating and uplifting than a meal of simmering hot soup or stew. I made nabe, or Japanese hot pot, a delicious medley of ingredients steeped in dashi broth and cooked inside a clay donabe, or nabe pot…(get nabe or Japanese hot pot recipe after the jump)
Click for more
Malaysian Grilled Fish with Banana Leaf pictures (1 of 12)
Click the image to see next picture
This is the grilled fish recipe that I am reluctant to share. Why? Because it’s so darn good and perfect.
I secretly wanted to stash my hand written Malaysian grilled fish recipe somewhere and hoping that one day, a mega chef like Jean-Georges Vongerichten would pay me $10,000 for this precious recipe. But I am a nice person; I love sharing all the good things in life with others. In fact, sharing is an infectious virtue of mine–it brings bright smiles to my face when others share my joy, and in this case, great taste…
Click for more
I love fish, but I don’t eat enough of them here in the United States; I can hardly find the ones I love most.
Growing up in Malaysia, fresh fish is abundant. There are all kinds of fish available in the wet market–big, small, tiny, deep-sea, or fresh water. I prefer smaller and tiny fish, deep-fried [...]
(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 [...]
ทอดมันปลากราย.
I don’t know Thai, but I think it means Tod Mun Pla, or fish cakes in Thai.
Let me tell you the story about how I fell in love with ทอดมันปลากราย, or Thai fish cakes.
Every time I go to Bangkok, I love wandering about in the city, looking for interesting street foods to eat. Recently, when [...]
One of the things that I miss most about Malaysia is the availability of various kinds of little fishes in the market; little fishes that I grew up eating, little fishes that need no special recipes, little fishes that taste like heaven when deep-fried with just a little salt and turmeric powder or tamarind, little [...]
(Chinese recipes, prepare authentic Chinese food now!)
Please meet Piggy at Piggy’s Cooking Journal–a beautiful food blog that I absolutely adore and constantly drool over. A fellow Malaysian–from my hometown Penang–Piggy cooks, bakes, and writes about Asian food and other good eats. Please welcome her as a guest writer on Rasa Malaysia with the following serving [...]
Fried whitebait consumed at a tapas bar in Madrid, Spain.
I just love fried fish, little fish, to be precise. The best ones were my family’s specialty–small fish lightly marinated with turmeric powder, deep-fried to crispy goodness, with a vinegar-soy dipping sauce loaded with chopped bird’s eye chilies.
Heavenly!
