I am not sure if this is an authentic Japanese recipe, but this is certainly one of my favorite eat-out dish when I dine at Japanese restaurants. This dish is usually called Seafood Dynamite, or Baked Seafood in Dynamite Sauce, or something along that line. In any case, it’s basically baked assortment of seafood—usually baby shrimp, bay scallop, clam, etc.—…
If you follow this blog, you know that I recently discovered WorldFoods (from my mie goreng post) and am working with them on a couple of recipes. Previously, I posted a Cambodian Lemongrass Shrimp recipe. This is another recipe that I would like to share with you using another WorldFoods ready-made sauce—Thai Coconut Galangal Stir-Fry Sauce. This sauce is a…
Sate (Indonesian spelling) or Satay (Malaysian spelling) is one of the most loved foods in Southeast Asia. Today, I have the talented Dhi at Cooking Etcetera as a guest writer on Rasa Malaysia. In collaboration with Pepy of Indonesia-Eats, both of them will be writing about “Highlights of Indonesian Cuisine” and start the series with Indonesian sate. I am personally…
One of the things that I miss most about Malaysia is the availability of various kinds of little fishes in the market; little fishes that I grew up eating, little fishes that need no special recipes, little fishes that taste like heaven when deep-fried with just a little salt and turmeric powder or tamarind, little fishes that are so crispy…
While Asia is the best place to savor some of the freshest seafood, I encountered some weird ones recently in Sai Kung, Hong Kong (a mecca for seafood lovers). Alive, moving and slimy feeling sea cucumber. I have tasted dried sea cucumber, but not a slug like this…(view more weird and creepy sea creatures after the jump. WARNING: they are…
I am looking for the recipe of Po Tak, a sour and spicy Thai seafood soup. I had this slurpylicious Po Tak at “Spice I Am” at Surry Hills, a very popular Thai restaurant in Sydney. (I highly recommend this restaurant for authentic Thai food.) Po Tak tastes different compared to Tom Yum Goong; it comes in a clear soup…
This is part 2 of my 5-hour layover in Kuala Lumpur International Airport. You can read all about Part 1 here. This is Portuguese baked fish (plus squid and clams), found at the obscure corner of Petaling Street/Chinatown in KL. In my opinion, this is the best baked fish/seafood that I have ever tasted. (I can’t even find similar offerings…
Remember I told you that I hardly ever make my curry from scratch because there are many good curry pastes readily available in Malaysia? Go to any markets or stores one can find various selection of curry pastes–they usually come packaged in small plastic bags. All you have to do is adding your meat or seafood to the curry paste…
My old roommate in San Francisco A taught me how to make pasta. When we were living together in the bay area many years ago, I was in charge of making Malaysian and Chinese food in the kitchen, while A excelled in western food. She made killer mash potatoes (from scratch!) and great pasta. While we didn’t indulge in seafood-loaded…
A dream comes true. I met Anthony Bourdain of No Reservations, who was shooting an episode in Penang. More people will discover Penang soon!
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