Excellent items do come in small packages–such is true when it comes to Nyonya Kuih Pie Tee. Alluringly gorgeous in presentation and rank high in the taste and flavor department, Nyonya Kuih Pai Tee are virtuous snacks that showcase clean flavors and brilliant combination of fresh ingredients–it’s undeniably 1 in the most inventive and vividly luscious Nyonya creations.
Making Kuih Pie Tee is no tiny feat as it demands ample quantity of patience and time. With its aesthetic so crisp, delicate, beautiful, the results are well worth the effort. The two-step method starts with the creating in the cases or “top hats” with a metal mold, follow by the cooking of julienned jicama, carrot, and chopped shrimp. These ingredients are then assembled to form these eye candy treats.
Nyonya Kuih Pie Tee make a killer hor’deurves in any parties, be it a Malaysian party or an all-American schmooze fest. Everybody will marvel at the wow factor of these munchies.
Other than BBQ, my summer time favorite has got to be shaved ice—a thirst quencher and lovely dessert for the hot summer days. Shaved ice is quite common in Malaysia; known as IceKacang (in Penang) or basically ABC elsewhere in Malaysia, it’s a famous dessert frequently sold by street vendors. In a hot and humid country like Malaysia, nothing beats the icy cold and pleasant dessert that soothes the throat and cools down the body. Plus, everybody loves the sweet-tasting shaved ice, with several toppings for instance red beans, creamy sweet corn, grass jelly, attap chee (palm nuts), etc. You possibly can also add ice cream, fruits, peanuts, and/or raisins…
The version I produced this afternoon may be the most common ones discovered in Penang. I would have utilised some palm sugar or gula melaka to flavor the ice kacang but I ran out of it. As a result, I used dark brown sugar instead, and added a little red coloring as ice kacang is generally red in color.
Shaved ice has certainly turn out to be much more well-liked within the United States now, with Chinese (Taiwanese) dessert shops sprouting all over Chinatown or Asian suburbs. It’s a great alternative to the likes of frozen yogurt, ice cream, or sorbet. Try it out!
(This chili crab recipe is from my archive but I have just made it these days and updated with new photos, shot with Canon T1i. The new Canon 5D Mark II is reserved for my cookbook.)
My mother was a fantastic cook. Coming from a little fishing village in the state of Kedah, she produced killer dishes with seafood, specially chili crab. With this post, I give my utmost tribute and applause to my late mother for her cooking skills and this quite special family Recipe.
Growing up, I would usually look forward to visiting my mother’s hometown; as a matter of fact, I would ask my parents to take me there. My intentions were not completely pure, I should confess; other than being able to play on the beach and dig siput (a type of clams), my bigger motivation was that she would bring back the freshest, meatiest, and juiciest catch of green mud crabs from my uncle who was a fisherman. I was constantly brimming with excitement at the thought of devouring this dishâ€(get chili crab recipe after the jump)
Eating home-cooked chili crab was a celebration in my family”the preparation (imagine “capturing” those feisty crabs that “escaped” the nets and roamed freely within the kitchen!), the cooking, and of course, the eating. It was sheer fun; lots of fun.
While this dish is traditionally prepared with green mud crab in Malaysia, I applied a 2-lb Dungeness crab. In case you can’t locate green mud crab or Dungeness crab in your area, you’ll be able to often use one more crab—stone crab or blue crab. If you are in New York City, call yourself lucky as it is possible to just hop straight to Fatty Crab from the meat packing district and order this dish. Chef Zak Pelaccio’s serves a Malaysian-style chili crab at his restaurant.
Feast your eyes now with my pictures, but I hope you get a chance to try this chili crab recipe. Please take note that this chili crab recipe is not Singaporean-style chili crab which is produced with a tomato-based sauce; this is adapted from my family’s chili crab recipe.
What is the easiest—and the most delicious—way to eat crab?
Baked. With a wok.
Plain old and easy wok-baked crab with nothing other than the crab, a little bit of water, and a smoking hot wok— just like my mother applied to make them…(get baked crab recipe after the jump)
I love the simplicity as well as the extravagant wonderful taste of baked crab; the vibrant color of cooked crab, the intense aroma, plus the succulent and natural sweetness of the firm flesh are merely irresistible.
This baked crab Recipe is finest for blue crab or mud crab. Appreciate!
I’m a Costco (a wholesale mega shop in the US) junkie. I adore shopping there and a single of the items I frequently purchase from Costco is madeleine—an adorable shell-shaped French cake/cookie well loved by several.
Even though I adore madeleine, I have never attempted to bake them at house. Very first of all, I’m not a wonderful baker and madeleine is one of those things that doesn’t deserve failure. Secondly, I actually like the wholesale madeleine at Costco—they are made by Sugar Bowl Bakery in San Francisco and have a firm texture yet delicately crispy at the same time. Finally, I do not have a madeleine pan, until yesterday…
I got my pan at the outlet store, for a really low price. I had no more excuses not to make madeleine, plus my elder sister is in town and she loves eating little cakes with her morning coffee.
I did a thorough research for the ideal madeleine recipe on the net and finally turned to my favorite food blogs for inspirations. I checked out David Lebovitz, Chez Pim, 101 Cookbooks, Taste Buddies, My Cooking Hut and improvised their recipes to produce my incredibly own madeleine Recipe.
It worked.
My madeleines are not perfect, but they are quite good—firm with crunchy edges, with the cutest signature humps! And yes, they’re oh-so-good with a cup of hot coffee or tea.
Sate (Indonesian spelling) or Satay (Malaysian spelling) is one of probably the most loved foods in Southeast Asia. Today, I have the talented Dhi at Cooking Etcetera as a guest writer on Rasa Malaysia. In collaboration with Pepy of Indonesia-Eats, both of them will be writing about “Highlights of Indonesian Cuisine” and begin the series with Indonesian sate. I am personally extremely excited to find out a lot more about Indonesian cuisine and I hope you’ll enjoy (and follow) their guest posts here on Rasa Malaysia. Please welcome Cooking Etcetera.
In light with the growing interest in Asian cuisine, particularly Malaysian, Indonesian and Singaporean cuisine, Indonesia-Eats and I’ve started a guest post series “Highlights of Indonesian Cuisine” on Rasa Malaysia. We aim to introduce Indonesian food to the food blog community and explain what Indonesian food is definitely all about. To kick start the series, we are sharing some of the most famous Indonesian Saterecipes with you.
Indonesia is really a nation comprised of much more than 17,500 islands that span across a wide geographical area. As a result, Indonesian cuisine is diverse as it’s paired with the influences from the a lot of culture within the archipelago…
Sate (or Satay) is often a dish consisting of diced or sliced chicken, goat, mutton, beef, pork, or fish. Sate is commonly threaded onto bamboo skewers, grilled over charcoal fire or coconut-shell charcoal, and then served with numerous spicy dipping sauces. Sate is believed to have originated from Java, Indonesia, but it is also famous in quite a few Southeast Asian countries including Malaysia, Singapore, Thailand, and Vietnam. Sate is often a quite popular street food in Indonesia; it may be served being a side dish, or a primary dish at lunch or dinner. (Source: Wikipedia)
Indonesia is THE house of Sate. Indeed, sate is claimed as Indonesia’s national dish, and its reputation can only be matched by “Soto” or the aromatic and higly fragrant Indonesian soup. You can find no less than 29 kinds of Sate readily available in Indonesia and they’re commonly named after the town of its origin or its approach of cooking. (You’ll be able to scroll further down on Wikipedia in the event you are interested to study far more about Sate.)
I am certain numerous of my readers in Malaysia and Singapore have been wondering why haven’t I posted a beef rendang or “rendang daging” recipe? Excellent news, the wait is finally above and here is my recipe of arguably the most well-known beef dish in Malaysia, Indonesia, and Singapore.
Beef rendang is of Indonesian origin–a much-celebrated Recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests. After spending hours making my beef rendang, I totally realize why. Beef rendang is not your daily beef dish that a single can whip up in a jiffy, the time–not to mention patience and dedication–alone is possibly a principal obstacle for most individuals. If you must know, it took me nearly 3 hours to concoct a pot of this aromatic and extraordinarily scrumptious beef rendang. For those of you who have never tried beef rendang, I can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you around in the event you taste it…
I believe beef rendang was introduced to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part on the Malay peninsula throughout the era in the Melaka Sultanate, but I could be wrong. In any case, beef rendang can be a very common dish for many Malaysians, especially the Malay community.
No beef rendang is made exactly the same. If you’re willing to spend time inside the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language), and then patiently cook and stew the meat around extremely low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely. Like I did with my beef rendang.
Another fact about beef rendang that I absolutely have to share with you: it only gets much better with time, so much to ensure that the Minangkabaus save them for months as the complex taste and flavor develop above time. For daily home cooks, I will advise you to serve them once the beef rendang is done, but save some leftover as it only gets better overnight.
For those of you who wish to learn far more about beef rendang, check out this article on Wikipedia, or you can just feast your eyes with my beef rendang photos above, and try my beef rendang recipe.
Asian nations have a long and rich culinary tradition. Throughout the vast continent, it can be feasible to see all manner of ingredients and tastes. There’s something unmistakably delicious about certain foods and flavors that capture the imagination of any cook. Dishes from Asian nations frequently satisfy the appetite without an uncomfortable feeling of fullness that one often finds in Western cuisine.
Just about every country inside the continent has its own unique perspective on Asian cooking. Although the customs from different regions can seem really various, their commonality is unmistakable. Those who would like to add some of this exquisite experience to their personal dining can start by incorporating some of the most significant ingredients from Asian cooking into their individual kitchen.
There are a few elements found repeatedly in Asian cooking that are essential to capturing the essence from the cuisine.
Most dishes involve rice, due to the fact it may be the major crop of many Asian nations and is applied in almost every capacity. Not only steamed rice, but rice paper and noodles could be included in a meal.
Tofu is frequently used in vegetarian meals, because it is high in protein. It can be applied heavily in regions with a tradition of Buddhism.
Sauces are important to flavor rice and stir-fry. Soy sauce, oyster sauce, black bean sauce, and fish sauces are effortless to keep on hand.
Tea isn’t only very good for the body; it will be the perfect accompaniment to Asian cuisine.
The island nation of Japan has an illustrious tradition. Their cuisine is full of fish as well as other consumables from the sea. Japanese cooking utilizes noodles made of wheat and other materials much more than other Asian dishes.
To be able to add some Japanese flavor to meal, try utilizing soy sauce or wasabi. Also, Japanese dishes are characterized by their ordered appearance. Sauces, rice, and key courses are all served in their private individual bowls. This could be seen in popular Japanese foods like sushi and tempura.
The Tastes of China
Conventional Chinese food may be rather distinct than what is labeled as Chinese in the United States. A lot of recipes contain big amounts of vegetables like corn, bean sprouts, and shitake mushrooms. Peanuts are also observed in a lot of Chinese foods.
The most distinct part of Chinese dining is the serving style. Food need to be pre-cut into small pieces. Just about every diner really should get a rice bowl, but other foods must be communal to ensure that the diners may pick what they wish to sample with their chopsticks.
Southeast Asian Dining
Although they are typically grouped together, the Southeast Asian countries contain Thailand, Burma, Malaysia, and Vietnam among others. These nations all have their own strong dishes and techniques to bring to the kitchen, but have quite a few similarities.
Cooks who want to capture the flavor of this region ought to look to fish sauces, lemon grass, and spices like turmeric and garlic. These elements are utilized all over this region mainly because of the higher concentration of fishing communities. Most dishes are served with fresh herbs, vegetables and dipping sauces.
When speaking about foodstuff and treats, the extremely first issue that shows up on my mind is Chinese foods. I look at it as some thing which is a lot more Americanized than it’s Chinese. This doesn’t imply that it’s not great and also this is not for the exact purpose of making you take into account it as some thing not Chinese. What you must be aware with regards to Chinese foods could possibly end up being bad for your wellness and fitness and that’s, when you consume too much or when you don’t know just how to make far better options whenever you purchase.
One particular worry about Chinese meals dishes is its MSG content. On the other hand, that no longer makes a big issue now. Despite the fact that, there are still Chinese restaurants that happen being continuously utilizing MSG as an ingredient, quite a few other have lessened the amounts they add considerably. Really should you be uncertain, have a shot at inquiring from where you generally get your own Chinese meals to come across out exactly what they claim regarding this kind of food component. Once you found out about their MSG levels, your primary concern now must pinpoint the true calorie count for each meal that you buy regularly.
Usually, your buy of Chinese foods has a lot additional than a thousand calories in it. Ought to you be on a diet program, you will likely to uncover this as the bulk of calories that which you should spare yourself from eating. On top of that, the majority of the calories are fats and carbohydrates, both equally can be off limits, or needs being limited, on numerous several sorts of diets. In the event you purchase Chinese dishes, look at wellness boosting meals and stay away from beef and broccoli or General Tso’s chicken.
Opt for steamed Chinese foods as opposed to fried ones and those that have plenty of sauce. The sauces normally carry high amount of calories and fats. You’ll find steamed vegetables and leaner meats similar to shrimps and numerous other seafood that tend to become included in Chinese dishes. You may not consider these healthier meals as a conventional Chinese food, but it may be regarded as closer to the real factor than the different other meals that you’ve already been eating before.
eochew Porridge Series (潮州粥): Preserved Turnip with Eggs (菜圃蛋)
Its hard to believe but this time of year, it does get rather cold even here in sunny Southern California. When it is chilly, I love foods that keep me warm—hot pots, soups, or clay pot dishes. I need the extra warmth to get me via the winter blues…I am a tropical island kind of girl.
The recent guest post of Teochew Lo Ack inspired me€”Teochew porridge and its scrumptious side dishes may properly be the ideal remedy for me…
Porridge (²¥/稀饭) can be a popular Chinese mainstay. Known also as congee or “jook” (Cantonese pronunciation), porridge is consumed all more than China, Southeast Asia, and wherever Chinese are. My late parents were particularly partial to porridge and I remember vividly my childhood days when my father would take my mother and I to Teochew porridge restaurants in Georgetown, Penang. There was one that we would always go back to—an unassuming late night porridge joint that served only porridge and well over 20 side dishes to choose from. My father would slurp bowl after bowl of plain rice porridge with dishes including fried eggs with preserved turnip (菜圃蛋), soy sauce eggs (»·è), Teochew stewed fish (our favorite!), braised bean curd, preserved vegetable with pork belly (梅œ), salted duck eggs (咸鸭蛋), and the sharp smelling fermented bean curd (腐乳)—humble and modest dishes that pair so flawlessly well with porridge.
