Last week, I published the first ever Korean recipe on Rasa Malaysia and confessed to the world that I am a total klutz when it comes to Korean food. Debra Samuels, coauthor of “The Korean Table” came to my rescue. She encouraged me to learn about Korean cooking and sent me her beautiful cookbook. I invited her to share her bibimbap recipe with us and she kindly accepted. Welcome Debra, it’s great to have you here!
Thanks for inviting me to be a guest. I couldn’t resist telling you how happy I was to see your posting on Korean seaweed salad. Finally Korean cuisine on your beautiful blog! I am the coauthor of The Korean Table, (Tuttle Publishing 2008) with my good friend Taekyung Chung. Everyone knows how tasty and tongue-tingling Korean cuisine can be. We all love going out for delicious bbq kalbi ribs or a bowl of jap chae and dipping into the myriad of little plates of banchan and kimchi that make up the landscape of the table. But the next step is making these dishes at home. I thought I would start with the iconic dolsot bibimbap, a mixed vegetable and rice dish, served in a hot stone pot. A collection of those seasoned side dishes attractively arrange atop a mound of rice sizzling from the heat captured in the stone. We use what the cook might have at home—a cast iron pan, but a Teflon skillet will work as well…(get Debra’s bibimbap recipe after the jump)
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Nasi Goreng (Indonesian Fried Rice) pictures (1 of 4)
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Nasi goreng or Indonesian fried rice is one of the most requested recipes on Rasa Malaysia. I have received many emails from readers requesting for a nasi goreng recipe. For those who are anxiously awaiting a nasi goreng post, wait no more as I have gotten just the perfect nasi goreng recipe for you.
Adapted from James Oseland’s Cradle of Flavor coobook—a bible for authentic Indonesian and Malaysian/Singapore cuisines—this nasi goreng is the Javanese version of fried rice. As Jim indicated in his cookbook, a truly authentic nasi goreng Indonesia is plain and simple, consisting of leftover rice stir-fried with a flavoring paste. Ingredients such as shrimp, meat, and vegetables are rarely, if ever, added to it… (get nasi goreng recipe after the jump)
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Chicken Fried Rice
Guest Writer: Tastes Like Home
I have known the lovely Cynthia at Tastes Like Home for a while; she is one of the early supporters of Rasa Malaysia. Last year when we were on a Caribbean cruise, we met up with her in Barbados. A few months ago, I invited Cynthia to write a [...]
Fried rice is hugely popular and home-cooks are constantly looking for fried rice recipes. Fried rice is always the most popular item in Chinese restaurants. Fried rice is a versatile dish and one can add any ingredients to it, plus it’s a great way to use up overnight rice and make it into an appetizing, cheap, [...]
My breakfast this morning–Nasi Lemak or Malaysian Coconut Milk Rice.
Nasi Lemak is the de-facto national dish of Malaysia. Nasi Lemak is usually served in the morning as breakfast. The toppings include anchovies sambal, hard-boiled eggs, fried fish and shrimp. Other common toppings include roasted peanuts and cucumber slices.
This pack of banana leaf-wrapped Nasi Lemak is [...]
(Chinese recipes, prepare authentic Chinese food now!)
As a Chinese, I’ve never had to think hard when it comes to buying noodles at the market. Noodles are a staple in Chinese cuisine; the varieties of noodles available are just like pastas to the Italians–they come in different sizes, shapes, colors, texture, and forms. There are rice [...]
Chinese fried rice, everyone’s favorite dish needs no introduction from me.
As simple as it is, there are many versions of Chinese fried rice–plain, with chicken, shrimp, lap cheong (Chinese sausages), pork, beef, vegetables, salted fish, eggs, or combination. Regardless of the variations, Chinese fried rice always whets my appetite.
This is Hong Kong-style Chinese fried rice. [...]
I am lazy by nature, very lazy.
If I were to choose something to describe my laziness, it’s probably snake. Yeah, I am kind of like a snake. I don’t like to move around too much, unless I really have to, for example: when I have to eat or when nature calls. My perfect way of [...]
