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 very excited to learn more about Indonesian cuisine and I hope you will enjoy (and follow) their guest posts here on Rasa Malaysia. Please welcome Cooking Etcetera.
Sate Lilit Bali
Guest Writer: Cooking Etcetera
In light of the growing interest in Asian cuisine, particularly Malaysian, Indonesian and Singaporean cuisine, Indonesia-Eats and I have started a guest post series “Highlights of Indonesian Cuisine” on Rasa Malaysia. We aim to introduce Indonesian food to the food blog community and explain what Indonesian food is really all about. To kick start the series, we are sharing some of the most popular Indonesian Sate recipes with you.
Indonesia is a nation comprised of more than 17,500 islands that span across a wide geographical area. As a result, Indonesian cuisine is diverse as it’s paired with the influences from the many culture in the archipelago…
Click for more
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 (or “garing” in local language) that one can pretty much eat the whole thing including the bones, tail and head…(view more seafood galore after the jump)
Click for more
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
