One of the favorite food of Mr. Rasa Malaysia is baby back ribs. He loves all sorts of ribs, but especially partial to Chinese-style ribs and American BBQ ribs. He doesn’t have much of an opinion whenever we dine out as I am always the ones who decide where we eat at, but whenever he is in the mood to…
Americans take BBQ ribs very seriously. When it comes to BBQ ribs, attention to details spans from spice rub/seasonings, sauce, pork flavor, texture, smoke, appearance, scent, mouthfeel, cooking and grilling techniques to the overall balance of the ultimate product. Originated and perfected in the American South, BBQ ribs is at the very core of American food culture. When I contemplated…
(Chinese recipes, prepare authentic Chinese food now!) Today, I am very pleased to have Diana Kuan of Appetite for China as a guest writer on Rasa Malaysia. Based in Beijing, Diana is a freelance writer and cooking instructor specializing in Chinese food recipes; she has also written for The Boston Globe, Food & Wine, and other publications. Please welcome Appetite…
To me, cooking is an act of discovery–the discovery of combining and pairing ingredients for a remarkably delicious meal. Sometimes, the discovery comes in a disguise and happens by chance, just like this scrumptious dish of Chinese braised pork ribs with daikon and dried oysters (白萝卜蚝干焖排骨). I developed this pork ribs recipe myself, not intentionally, but rather spontaneously. Sometimes, great…
During my last trip back to Malaysia, I stopped by Kluang, a city in the state of Johore. It’s always great to go places, enjoy great eats, new cooking, and the trip did just that for me. Kluang is famed for its Bak Kut Teh (Pork Bone Tea Soup) so I had many meals of it. I also discovered a…
(Chinese recipes, prepare authentic Chinese food now!) This past holiday season, I ate a lot, in fact, way too much. After all those festive meals, heavy big-fish-big-meat (大鱼大肉) and crazy seafood consumptions, I crave for something very simple, homey, and economical–and this lotus root soup came to my rescue…
(Chinese recipes, prepare authentic Chinese food now!) I am partial to soybean foods: bean curds, tofu, soy milk, bean curd sheets, bean curd sticks, and vegetarian food made of soybeans. I consume these products a lot; as a matter of fact, I drink soy bean milk every day and I can’t live a week without soy sauce. Bean curd sticks…
(Originally published in 2006, this post is updated with new photos.) Bah Kut Teh or Pork Bone Tea is a Chinese soup dish. Infused with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of garlic, this soup fills the kitchen with evocative scents. Bah Kut Teh needs a…
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