Steamed Dumplings pictures (1 of 6)
Click the image to see next picture
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 and you can get all needed ingredients from stores: dumpling wrappers, ground pork, etc. To me, the tough part is the folding or pleating of dumplings–an acquired skill that requires repeated practices and training…
Click for more
Kung Pao Shrimp (Kung Pao Prawn/宫保虾) pictures (1 of 6)
Click the image to see next picture
I am back after spending 3 weeks in Asia, including a few busy days in Penang which I wished I had stayed longer. Though it was a very short trip, I am very glad that a couple Rasa Malaysia readers and a good friend came to visit. It was great to be a culinary guide taking them to sample all the best street food (hawker food) in Penang.
This Kung Pao Shrimp (Kung Pao Prawn) post has been sitting in my “Draft” folder for a while. I made this before I left.
If you remember, I made Kung Pao Chicken a while back, and have always thought shrimp/prawn makes a great substitute for chicken. In fact, Kung Pao shrimp is very popular in Chinese restaurants in the US…(get Kung Pao Shrimp/Kung Pao Prawn recipe after the jump)
Click for more
When a Michelin-trained private chef writes about food, you know it’s gotta be good and that’s exactly what Zen Chef at Zen Can Cook (previously known as Chefs Gone Wild) delivers–a food blog choked full of scrumptious dishes that rival the finest and best restaurants around. Zen is always wacky, hilarious, and I admire his cooking [...]
Tamarind prawn or assam prawn is a Malaysian-Nyonya recipe, one that I grew up eating as my late mother made a killer dish of assam prawn, or “assam heh/亚参虾” (in Hokkien dialect).
While most Nyonya recipes call for long list of ingredients and tedious preparations, tamarind prawn (assam prawn) is surprisingly easy to make and takes [...]
(Chinese recipes, prepare authentic Chinese food now!)
Sui Kow Recipe (Dumplings /水饺)
Guest Writer: Food 4 Tots
I would like to introduce you to a special guest blogger today, Food 4 Tots, who happens to be my high schoolmate in Penang. What a small word! Food 4 Tots is an awesome food blog with recipes meant for toddlers. [...]
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, [...]
Born and raised in a tropical island, I am all about sun and warmth. I absolutely dread cold weather and the mere presence of sun lights me up like a glowing stick. I am inherently happier and more cheerful when the sun is out.
This month has been mostly cold and wet–lots of rain, cloudy, and [...]
(Chinese recipes, prepare authentic Chinese food now!)
When I was compiling my Chinese New Year recipes, I came to realize that I don’t have a potsticker recipe on Rasa Malaysia. Why haven’t I posted my recipe for potstickers–the ubiquitous Chinese dumplings that are well-loved by so many people in the world–on a site that is supposedly [...]
