Traditionally, Lo Mein is a popular noodle style in Hong Kong where noodles are boiled, drained and then stirred in with clear broth or on the side or with a house special soy sauce. The ‘stirred noodles’ are served with vegetables, wontons, and meats such as BBQ pork, Cantonese beef stew, etc. However, the popular chinese take-out Lo Mein here…
Many years ago, I visited Cambodia and fell in love with the country, its people, architecture (think Angkor Wat!), the exotic and absolutely delicious cuisine. I am so glad that my Malaysian friend Leemei Tan at My Cooking Hut has recently released a cookbook “Lemongrass and Ginger” and there is a Phnom Penh Noodle Soup recipe in the book. (Phnom…
March, which also happens to be National Noodle Month is drawing to a close and I have just the noodle dish to end the celebration with a bang – Cold Sesame Noodles. This noodle dish of Sichuan origin is perfect for springtime and summertime, especially when it starts to get hot working in the kitchen. It is also a refreshing…
About four years ago, I shared my take on the Vietnamese-style garlic noodles made famous by the An family of Crustacean restaurant. Garlic noodles remain my favorite noodle dish all these years, and the recipe is the ones that I have always tried to perfect each time I make the noodles. That’s the fun of cooking—our cooking skills and techniques…
This pumpkin noodles with minced pork is one of my favorite noodle recipes. I love to order this at my favorite Taiwanese noodle house. The pumpkin rice noodles oozes the sweet taste of pumpkin which adds a nice texture and color to the dish. This is a quite and easy recipe that is both tasty and filling. With Halloween just…
This chicken noodles recipe was inspired by a recipe book that I flipped through at my grocery store. The timing couldn’t be better as I had some fresh egg noodles in the fridge, so I made this mouthwatering chicken noodles for lunch yesterday. The best part of this chicken noodles was the chicken. I marinated the chicken with some soy sauce, oyster sauce,…
Laksa is a spice-laden noodle dish that is popular in Malaysia and Singapore; it’s a noodle dish that is quickly gaining popularity outside of Southeast Asia because of the scrumptious taste. To most people, especially the western media, laksa means curry laksa, a noodle dish in coconut milk and curry soup base. The truth is, there are many different types…
When it comes to Japanese noodles, there are the big three: ramen, soba, and udon. Udon (うどん) noodles are thick and white, made with wheat flour and salted water. Udon is very popular in and outside of Japan—dishes such as tempura udon and kitsune udon are widely eaten…
During my most recent trip to Singapore (in April), my friends took me to Melben—a popular restaurant famed for its crab dishes. When the waiter came to take the order, I knew that I had to try crab bee hoon, a dish that I had read so much about on Singaporean food blogs. The crab bee hoon was served in…
Japchae (also spelled as chap chae) is the first Korean dish I tried. Believe it or not, before I came to the United States, I had never had Korean food. Growing up in Malaysia with all its glorious local cuisines and family’s home cooking, I seldom tried other cuisines…plus there weren’t many international restaurants back then. I first had Japchae…
Welcome to Rasa Malaysia, a blog about easy, fast, and healthy Asian cooking. Check out the 400+ recipes in my recipe index. Happy cooking!
Rasa Malaysia © 2006-2012 Bee Interactive Corp. Design and Concept by Rasa Malaysia and Zedesino.
No part of the content (digital photographs, recipes, articles, etc.) or this site may be reproduced without prior written permission.
This site is protected by CopyScape. DO NOT COPY.
RSS
Email
Twitter
Facebook