January 31st, 2010 | Chinese New Year, Chinese, Chinese Recipes | 38 Comments
Soy Sauce Chicken (豉油鸡) pictures (1 of 5)
My Chinese New Year recipes continues today with everyone’s favorite Cantonese Soy Sauce Chicken (豉油鸡)—a staple chicken dish commonly found at Chinatown BBQ joints here in the United States and around the world—dark and glossy whole chicken dunked in a soy sauce mix with meat so tender, silky, and juicy that they are one of the must-have’s for Cantonese-style BBQ rice plates. If you have been to a typical Cantonese BBQ restaurant, I am sure you have had soy sauce chicken. I can hardly resist the tempting looking chicken with the perfect sheen, hanging at the display window calling my name! Soy sauce chicken is utterly delicious, especially when you dip it with the ginger and scallion condiment. The thought of it just sets my mouth watering…(get soy sauce chicken recipe after the jump)
read more
Since my second sister came into town, we have been cooking up a storm. (Previously, we have made pineapple fried rice and salted fish bones curry.) We have also been reminiscing our fond memories of our late parents—sharing the stories of our times with them and those days when we were growing up. Naturally, we talked about the delicious foods…
Rachael of La Fuji Mama is a sweetheart, you’ll know what I mean if you meet her in person. I first met her a few months ago in an event at New York and became fast friends because we love similar stuff: food, traveling and living in Asia, and a penchant for Japanese cuisine. La Fuji Mama used to live…
During my recent trip back to Penang, I made a visit to my favorite soy sauce factory in Georgetown. Though soy sauce is largely produced and packed commercially now, in Penang, you can still find a few remaining soy sauce factories making their soy sauce the natural way, that is, by hand.
The traditional method–sadly a dying and fast disappearing trade–ferments…
I love fish, but I don’t eat enough of them here in the United States; I can hardly find the ones I love most.
Growing up in Malaysia, fresh fish is abundant. There are all kinds of fish available in the wet market–big, small, tiny, deep-sea, or fresh water. I prefer smaller and tiny fish, deep-fried to crispy goodness that I…
(Chinese recipes, prepare authentic Chinese food now!)
I love Chinese-style steamed fish–fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Sometimes, I can just eat bowls and bowls of white rice with…
Even though I tout Rasa Malaysia as the online source for Asian cooking and recipes these days, I don’t have any Filipino recipes! When I started thinking about having Filipino guest writers, I immediately thought of ChichaJo of 80 Breakfasts. I adore her beautiful blog, writing style and fab food photography. So, please welcome 80 Breakfasts to Rasa Malaysia as…
