Char Kuey Teow pictures (1 of 5)
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When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Penang Assam Laksa, Hokkien Prawn Noodles, and Char Kuey Teow. It’s hard to decide which one is the most popular, but if you go to Penang, you won’t—and don’t want to—miss these three stellar hawker food.
Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok.
The mouthwatering aroma is the “wok hei” or breath of wok. If you’ve been to Penang and walk on streets where there are Char Kuey Teow hawkers, you’ll know what I mean. A great Char Kuey Teow beckons you from blocks away; the tempting aroma fills the air and lure diners in from afar. The very thought of that smell is enough to set my stomach rumbling…(Get Char Kuey Teow recipe and step-by-step picture guide after the jump)
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Pad Thai pictures (1 of 5)
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Two years ago, about this time, Jaden was in Los Angeles. It was the second time we met in person, and she had just gotten an offer to write a cookbook from Tuttle Publishing. She was teaching a cooking class in LA and I was there to help (and also to learn from her about teaching a cooking class!). We went to dinner together, with a few others, after her cooking class.
I brought a beautiful Shangri-La cookbook to show her during the dinner, and she looked at me and said:
“I love this book, but it feels almost too perfect. I think when I create my book, I’d like it to be totally friendly, easy and just full of my personality…which ISN’T perfect!” (Get Pad Thai recipe after the jump)
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When I was in Oahu, other than stuffing my face with malassadas (malasadas), sampling local Hawaiian cuisine, and feasting on shrimp, I ate Japanese food almost every day. Oahu is a real gem for Japanese food, thanks to the many Japanese tourists and also locals who are obsessed with Japanese cuisine.
There are countless authentic Japanese [...]
Lydia of The Perfect Pantry needs no introduction. A professional food writer, author, cooking instructor, and food blogger extraordinaire, Lydia’s “The Perfect Pantry” is packed with very useful food-related articles, resources, and drool-worthy recipes. Lydia has been a supporter of Rasa Malaysia since the very early days. Her comments are always warm, insightful, but most [...]
Just a couple of weeks ago, my friend Marc at No Recipes shared his udon recipe with Rasa Malaysia readers. In his guest post, Marc also shared his dashi recipe–the building block of Japanese cuisine. Finally, I knew what to do with the giant piece of kombu (dried seaweed) and dried bonito flakes in my [...]
(Chinese recipes, prepare authentic Chinese food now!)
Recently, my neighborhood Asian grocery store had a lobster sale. At $6.99/lb, it was a steal that I couldn’t pass up, so I got myself a 3-lb Boston lobster.
When it comes to lobsters, there aren’t that many recipes that I know of. (Previously, I had stir-fried and baked lobster [...]
(Chinese recipes, prepare authentic Chinese food now!)
Nate and Annie are the loving couple behind the up-and-coming food blog House of Annie. Annie grew up in Kuala Lumpur, Malaysia, but her father came from Penang, so we love similar foods. Please welcome House of Annie to Rasa Malaysia with their serving of a very popular Chinese [...]
Truth be told, I don’t cook as much as you think I do. And, perhaps much to your disbelief, I don’t eat as good as it appears to be. Well, not every day.
Like many of you who has a busy and hectic lifestyle, I eat too much unhealthy food, for example: instant noodles or ramen. [...]
