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.

I made these fried wontons and they are absolutely delicious. Even though it's a Chinese recipe...anyone can make these. They are perfect as appetizer or finger food for your next party. ------------- Learn how to cook Malaysian food at Rasa Malaysia: http://www.rasamalaysia.com

Hey all - Thanks for the suggestion, I think I will definitely check out Fatty Crab, since it's one of the restaurants I resolve to try out.

To me, fruit of the month this November is Guava.

Hey guys - thanks for the information. Noodlebot - I went to Nyonya like 8 years ago and it was alright. I guess I am a food snob when it comes to my own kinds of food. Naes - I have heard rave reviews about Fatty Crab and would definitely check it out. I don't mind the waiting as long as the food is good. Pan - About Skyway, I have never heard of it, but would love to check it out too if time permits.

Other than hawker food I recommended above, there are a few restaurants that I would like to recommend: Goh Huat Seng Restaurant 59A Lebuh Kimberly 10100 Penang Tel: 04-2615811, 04-2615646 My favorite Chinese restaurant in Penang. The food is excellent and the price is very cheap. I recommend stir-fried oysters with taucheo (fermented yellow bean sauce), crab rolls, stir-fried spinach with dried fish, braised duck, and their flagship steamboat. Goh Swee Kee Restaurant 5 Jalan Seri Bahari 10500 Penang Tel: 04-263-6932 I recommend Teowchew steamed fish and home-made prawn balls. Ang Hoay Lor 5H Jalan Rangoon 10400 Penang Tel: 04-2285378 I recommend stir-fried bean curd with leeks (Tau Kua Suan Nah) and noodles fried with oysters. ---------------- Check out Rasa Malaysia - http://www.rasamalaysia.com

Hey there, I am going to NYC and would love to get your recommendations of the best Malaysian restaurants in NYC. Please let me know. Thanks a lot! ------------------------ Check out my food blog at http://www.rasamalaysia.com

Not really Chinese food, but an exotic mix of Chinese, Malay, Indian, Nyonya cuisines, Belacan Grill, a Malaysian restaurant at Redondo Beach is great. You might want to give it a try! --------------------- Check out my food blog at http://www.rasamalaysia.com

I made these very tasty Spring Rolls over the weekend. This recipe is a lot better than the egg rolls commonly found in the Chinese restaurants here in the US. This is Malaysian style. If you like what you see and would love to learn more about Malaysian food, head over to Rasa Malaysia.com Ingredients: Filling 6 shrimps (shelled, deveined, and chopped into small pieces) 1 piece bean curd (diced into small pieces) 2 cloves garlic (chopped) 2 shallots (chopped) 1 jicama, shredded 1 carrot, shredded 6 long beans (chopped) Salt to taste Sugar to taste White pepper powder to taste 1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin Oil for deep frying Sealing Paste 2 tablespoon corn starch 5 tablespoon of water Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside. Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes. To assemble, lay a wrapper / Popiah skin on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly. Seal with the paste and deep dry over medium heat until golden brown. Drain on paper towels and serve with chili sauce.

I found these from the market here in CA; we used to eat them back in Malaysia during Chinese's Mid Autumn Festival. Here is the excerpt of my post: Called water caltrops, these nut-like plants are in the same family as water chestnuts. Measuring about 2 inches in diameter, water caltrops are commonly referred to as "Bull's Horn" (菱角) due to their resemblance to--bull's horn... Have you tried these before? To read more, head over to http://www.rasamalaysia.com/2006/11/water-...rops.html#links ---------------------- Rasa Malaysia: http://www.rasamalaysia.com

Shiwie - Yes, cincaluk with steamed eggs is very good. You should try. I know the pork dish too, another childhood favorite. My mother's specialty. Domestic Goddess - thanks for bookmarking http://www.rasamalaysia.com. Happy cooking and eating. JC - do check it out often and leave me your comments. Shaya - yes, street food is absolutely the best in Malaysia. You should go back to Malaysia and visit. It's Visit Malaysia Year next year. SheenaGreena - thanks. I will definitely hang out here more often. PCL - yes, I will share exclusive pictures of my food here too...stay tuned.