rasamalaysia

Hey you, I have never had any Kylie Kwong's cookbook, I don't see them here in the US, really.

I made this very yummylicious Thai eggs dish at home called Son In Law Eggs. It's really a very good and simple dish to make at home. Everyone should try it if you like cooking Thai food... Here is my picture of Son In Law Eggs. If you would like to try my recipe, here you go: Thai Recipe: Son-In-Law Eggs Adapted from Thai Cooking Made Easy Ingredients: 4 boiled eggs (shelled) 2 big shallots (finely shredded) Oil for deep frying Scallion or cilantro for garnishing Tamarind Sauce 1/2 tablespoon fish sauce (or to taste) 2 tablespoons palm sugar (or to taste) 4 tablespoons tamarind juice (use about a small ping pong ball size of tamarind pulp and mix with water to extract the juice) 1 glove garlic (minced) 1 teaspoon dried chili flakes 1 tablespoon ground peanut 1 tablespoon oil Method: Deep-fried the eggs until the skin turns brown. Dish out and slice into halves. Arrange them on a plate. Deep fried the shredded shallots until golden brown, remove and place on paper towel to absorb oil. Heat up a sauce pan, pour in the oil and saute the minced garlic until light brown. Add the dried chili flakes, ground peanut, do a quick stir, and follow by the tamarind juice, palm sugar, and fish sauce. Bring it to boil and pour the sauce on top of the eggs. Top with fried shallots and scallion/cilantro. Serve hot with steamed white rice.

Hi there, my neighborhood Ralph is giving away free eggs and I am thinking to make some frittata...I have never made it before so if you have any great recipes to share, please let me know. I cook 99% Malaysian and Asian dishes at home so Frittata is something new that I wish to try.

For your convenience, here is the recipe adapted from Food Network. I simplied the method of preparation and it's absolutely delish. Easy to make and non-baker friendly. Recipe: Bananu Nut Muffins Adapted from Foodnetwork.com Ingredients: 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 4 overripe bananas 1 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter (melted) 2 eggs 1 teaspoon pure vanilla extract 1/2 cup chopped walnuts Preheat oven to 375 degrees F and arrange the baking cups in a muffin pan. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine the flour, butter, eggs, baking soda, the remaining 2 bananas, sugar, and vanilla extract. Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together. Fold in the chopped walnuts and the mashed bananas with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway. Bake for 18-20 minutes or until the muffins turn brown. Makes 18 regular muffins.

Doodad - you should share your creation here...come post a picture.

Hongda - I guess black bean paste works too, but then spicy bean paste will do a better job.

All - for your convenience, here is the recipe: Recipe: Ma Po Tofu (麻婆豆腐) Ingredients: 1 block silken tofu (19 oz box) 1/4 lb ground pork 3 tablespoons Sichuan spicy bean paste (辣豆瓣酱) 2 tablespoons chili powder 2 tablespoons cooking oil 3 tablespoons chili oil 1 tablespoon Sichuan peppercorns (roasted and ground to powder) 1 tablespoon light soy sauce 1 teaspoon fermented black beans (rinsed and pounded) 2 stalks of leeks or scallions (chopped into 1 or 2-inch length) 2 gloves garlic (chopped) 1/2 cup water Salt to taste Method: Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don't break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.

I am not much of a baker, but found this really easy Banana Nut Muffins which are non-baker friendly but absolutely delicious. The recipe is here: http://www.rasamalaysia.com/2007/09/recipe...ut-muffins.html

Hi there, my friend from Sichuan taught me how to make this dish. It's a fantastic recipe, something that you can't get from the Chinese restaurants in the US. Do try out the recipe: http://www.rasamalaysia.com/2007/09/recipe-ma-po-tofu.html

Hi all - this is a picture of Yong Tow Foo (Stuffed Chili and Okra with fish paste). This is one of Malaysian Chinese recipes, meaning Chinese food cooked by Chinese Malaysians. If you have tried Malaysian food before and wanted to learn how to cook, you can find my recipes on My Webpage. --------- Learn more about original Malaysian recipes on http://www.rasamalaysia.com

Happy cooking!

I made this killer Chili Crab dish and feel obliged to let you know just how great this dish is and how easy it is to make. It's the peak of the dungenese crab season so it's the best time to get that big and fat one. Chili Crab is very popular in Malaysia and Singapore. My creation is based on my mother's secret recipe. I hope you like it and you will get to try it out at home. You can get my recipe at My Webpage. Happy cooking! ---------------- Check out more of my home cooking at http://www.rasamalaysia.com

One Chinese place that I really like that serves really good dumpling is Dumpling 10053. Their seafood dumplings are to-die-for. I also love their freshly made Rock Cod fishball soup. Dumpling 10053 10053 Valley Blvd., #2 (2 blocks east of Baldwin Ave.) El Monte, CA 91731 (626) 350-0188 Recently, I recommended a few of my Chinese friends (from China) there and they loved it.

Hi Freshherbs, yes, they do look trippy. When I was little, I was always scared when I saw them as they would show up whenever our family celebrated Mid Autumn Festival. NRG00 - yes, they do taste like water chesnut but more "powdery." I don't see them much here in the west coast too, but once in a blue moon, I see them in the Asian markets here.

For Chinese / Shanghainese food, I love 老夜上海 (Shanghai Moon) at Hotel Jinjiang and Guyi. I wrote some reviews here...pictures are available. http://www.rasamalaysia.com/2006/08/eating...restaurant.html http://www.rasamalaysia.com/2006/08/eating...n-shanghai.html Both are exquisite.