I am lucky that I live in Orange County because I can pretty much get all the ingredients I want at the many ethnic food stores here. Whenever I want to cook Chinese, there is 99 Ranch Market. When I am in the mood for Japanese food, I go to Mitsuwa or Marukai. And when I need ingredients for Malaysian,…
Recently, there is a new takeout place near my neighborhood that sells all sorts of popular items—Korean BBQ ribs, japchae, chicken karaage, tonkatsu, coconut shrimp, etc. I have fallen in love with its coconut shrimp and have been packing them for lunch, at least twice a week. The coconut shrimp is unlike others that I have tried before—the shrimp has…
When my eldest sister came to visit in mid April, we were reminiscing on our family recipes, especially all the dishes that our late mother used to prepare on a daily basis. My mother was an excellent and creative home cook. She fed us every day with 4 to 5 dishes. On our dining table, there were always soup, pork/chicken,…
I haven’t had guest bloggers on Rasa Malaysia for a while, and am very happy to have Trissa of Trissalicious as a guest writer today. Trissa is one of my recipe testers and certainly one of the most trusted ones (thanks so much for your help!). Her passion in food can be seen on her gorgeous food blog Trissalicious. In…
Vietnamese BBQ Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes. If you have tried Vietnamese food, I am sure you are familiar with bun, or dry rice vermicelli in nuoc cham (fish sauce) and topped with either grilled pork (thit), BBQ shrimp, sugarcane shrimp (chao tom), cha gio, tau hu ky, or a…
My good friends Farina and Michael came over to visit last week and we made some Malaysian-style BBQ seafood, inspired by this popular hawker fare in Kuala Lumpur (KL), Malaysia. They are called Portuguese-style baked seafood. There is really nothing Portuguese about it but Malaysia do have some Portuguese descendants because Malacca was a Portuguese colony in the 16th century….
To many Chinese, one of the best ways to prepare live shrimp is to boil (白灼) as boiling retains the natural sweetness and freshness of the shrimp. All you need is a very simple soy dipping sauce and you are guaranteed to have a great meal. In many Cantonese-style restaurants here in the United States, whenever live shrimp is in…
Recently, my good friend S has been tempting me with the best rad na in her neighborhood. All the rad na talks had me craving for it that I had to get my fix. Unfortunately, I haven’t yet found a remotely worthy Thai restaurants in Orange County, which is very sad and I have pretty much given up dining out…
I am a huge fan of Vietnamese spring rolls, or cha gio, roughly means “minced pork rolls” in Vietnamese language. I don’t like most Chinese spring rolls or egg rolls served in the United States. They are mostly bad, filled with vegetables flavored with MSG. Some of them even taste like they are infused with a dose of antibiotics. I…
When it comes to one ingredient that I consume more than anything else in the world, it has to be shrimp. I love shrimp and I can eat it every day and for every meal. I am addicted to it. When I had caramel shrimp at Cat Restaurant in Little Saigon a few weeks ago, I fell head over heals…
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