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)
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Snow Peas Shrimp pictures (1 of 5)
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(Chinese recipes, prepare authentic Chinese food now!)
I love shrimp, so much so that I eat shrimp almost every day–in my stir-fry’s, noodles, take-outs, fried rice, curries, etc. Shrimp is the easiest seafood to find and widely available. Plus, unlike common beliefs, they are not too expensive, if you know where to buy them. For me, the frozen 5 lb. version at Asian supermarkets are always economical and affordable, sold for an average of US$3.99 per pound.
One of the shrimp recipes that I always make at home is stir-fried shrimp with snow peas. The simple combination of shrimp plus fresh snow peas are always delicious yet very easy to make. I love them with steamed white rice and nothing else.
While shrimp with snow peas recipe is easy to prepare, it takes some techniques (and chef’s secrets) to make the shrimp crunchy. In many Chinese/Cantonese restaurants, chefs spend hours treating their shrimps under cold running water to make the texture springy and crunchy. Others use a combination of potato flour, salt, and baking soda to get similar results. For me, I used a combination of both to get that perfect crunch…(learn Chinese chefs’ secret techniques of making shrimp crunchy after the jump)
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I’d never tried Vietnamese food before I came to the United States. There was no Vietnamese restaurant in my hometown and Vietnamese cuisine had never crossed my mind. Then, Thai food was the only exotic food I knew.
I first tasted Vietnamese food when I was attending graduate school in the Midwest. Stuck in the middle-of-no-where [...]
(Chinese recipes, prepare authentic Chinese food now!)
Last week, when I was at Appetite for China, Diana’s post about her trip to Hong Kong and her bowl of divine wontop soup had me gawked at my computer and then drooled all over my keyboard. A bowl of sinfully plump shimp wontons swimming in supreme stock, whispering [...]
Sambal Udang or prawn sambal is a very popular Malaysian dish and there are many different recipes available. The one I love the most is my late mother’s sambal udang recipe, a very simple prawn sambal dish that I will share with you all one day. My second favorite will have to be my friend [...]
(Chinese recipes, prepare authentic Chinese food now!)
When it comes to Chinese vegetables, simple is best. There is really no need for a complicated recipe for vegetables. The key to success with Chinese greens is freshness–you want to just barely cook them, and with the most basic ingredients.
That was exactly what I did with these bok [...]
A few months ago, I made some satay peanut sauce from scratch, remember? I made so much that I still have the leftover, contained in a small bottle, silently and sadly sitting at an obscure dark corner in the fridge. I’ve almost forgotten about it until I cleaned my fridge the other day.
The thing about [...]
I am back to the normal posting cycle and most importantly, the comfort of my home.
Let’s just say that I am just very happy to be home, so much so that I was practically lying there on my bed and couch for the whole weekend–doing nothing and consuming only Indomie instant noodles but still feeling [...]
