Indonesian Sate (Sate Babi & Sate Ayam) pictures (1 of 6)
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Please welcome Rita of Mochachocolata-Rita as a guest blogger on Rasa Malaysia. Rita is an Indonesian who currently resides in Hong Kong. Whenever I visit her blog, I feel “jealous” that she is constantly traveling and eating around Asia (she loves to shop, too!). As a true Indonesian, Rita shares with us her mouthwatering and tantalizing sate recipe, and outlined the steps involved in making authentic sate (photos in the gallery). Her sate is seriously great looking and I can’t wait to try her recipe!
Living in Hong Kong, I am blessed with plenty Indonesian restaurants. Missing my home country’s food? No worries, they’re just a short MTR ride away. However, finding a great Indonesian sate dish is proven to be challenging. Most places simply deep fry their skewered marinated meat and call them sate. My Hong Kong friends thought these “Hong- Kongized watered down Indonesian sate” were yummy, until they tried mine. I developed the recipe based on the Sate Babi/Ayam Kecap I always ordered from my opposite neighbor when I was young. They came out pretty close. I promise you, those sate were the ones that made me spend my teenage years being not-so-svelte, despite the extra fast metabolism.
So, I’m sorry, baby. You’re never going back to those deep-fried-meat-on-a-stick no more…(learn how to make Indonesian sate after the jump)
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Siew Bao (Baked BBQ Pork Buns/烧包) pictures (1 of 6)
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I have many readers in Australia, thanks to the growing Malaysian expats there. Earlier this year, I invited the talented A Table for Two to guest post on Rasa Malaysia, and today, I would like to introduce you to yet another uber-talented Malaysian food blogger down under—Ellie of Almost Bourdain. Almost Bourdain is a beautiful blog with excellent food photography and many mouthwatering recipes. Please welcome Almost Bourdain to Rasa Malaysia as she shares the famed Siew Bao (Baked Buns filled with BBQ pork) recipe with us. Oh my, I am drooling at the sight of them!
What better way to thank Rasa Malaysia for inviting me to be her guest on her popular food blog than by making this Siew Bao, a savoury Asian snack made popular by my hometown Seremban, Malaysia.
Seremban is a relatively small town 60km south of Kuala Lumpur. However, it’s well-known among Malaysians for its mouth-watering Siew Bao…(get Almost Bourdain’s Siew Bao recipe after the jump)
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There is no secret that I love dumplings–boiled, pan-fried, or steamed. Recently, a coworker from Japan is in town and we were discussing about going for a dim sum/dumpling lunch. All the dumpling talks triggered a sharp craving in me that I had to make my own steamed dumplings.
Making dumplings is really not so hard [...]
This is an example of perfectly cooked pan-fried dumplings (煎饺)–probably one of the best dumplings I have ever tasted (even my Chinese friends were raving about them).
I love it that these dumplings are so pretty with delicate pleats and light brown marks of pan-fried glory. I don’t think they used water to pan-fried these dumplings…they [...]
I went to Tianjin (天津) today, a city east of Beijing and a mere 30 minutes away by high-speed bullet train. It’s a city with lots of history but I came here mostly for these baozi and to check out the food scenes here.
Goubuli baozi (狗不理包子) is famous in China with branches all over mainland [...]
Greetings! I am currently in Beijing and will be in Asia for a few weeks, including a brief side trip back to Penang. I will try to blog and share my experiences with you, but today, let’s welcome guest blogger Franco from the Philippines at Table for Three, Please. Franco and his wife recently joined [...]
Today, I am honored to have another real chef and cookbook author as a guest writer–Ivy Manning of Ivy’s Feast. Ivy is my Facebook fan. Based in Oregon, Ivy is a freelance food and travel writer, food stylist, and author of two cookbooks: The Farm to Table Cookbook: The Art of Eating Locally and [...]
BBQ pork or “char siu” (also spelled as “char siew”) is a famous Chinese dish that everyone loves.
Char siu (char siew) is of Cantonese origin where skewers of pork meat is marinated in a honey hoisin sauce, and then roast in oven to charred, savory, and sticky sweet perfection. If there is a pork recipe [...]
