Several readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay, a Recipe that I shared not too long ago. I apologize it look me this long to post the recipe for satay peanut sauce; it’s just one of those things that I procrastinate.
Last weekend, I was devising and perfecting my Malaysian satay recipe for the Southeast Asian cooking class that Jaden of Steamy Kitchen and I will be co-teaching, so it sort of forced me to make the peanut sauce and documented my recipe, finally…
The cooking class will be held tomorrow and I am so looking forward to it. This will be my first venture into cooking instruction and I hope that it will turn into something meaningful in the near future (read: my own cooking class!). I have made many friends from food blogosphere, but Jaden is a real gem. We share a lot and constantly exchange ideas and share our dreams; she has helped and supported me so much and “hooked me up” with many great opportunities. I can’t thank her enough, she is a star, really!
I will post my recipe after the cooking class tomorrow…for now, you can feast your eyes with my Malaysian Satay with Peanut Sauce gallery above.
This could be the last of my Chinese/Lunar New Calendar year series. To end it on a healthy note, I have invited my excellent friend Tigerfish at Teczcape to share a vegetarian dish—stir-fried pine nuts with corn and peas, 金玉满堂, or literally indicates â€full of gold and jade.” Tigerfish is a single from the very 1st friends I created via blogging and we even met up a person time! She is really a truly sweet individual and Teczcape is her cooking journal of everyday recipes. Please welcome Teczcape to Rasa Malaysia.
For those who celebrate Chinese/Lunar New Calendar year, Happy Tiger Calendar year, Gong Xi Fa Cai (æ发财). To have far more Chinese recipes and ideas, please take a look at the complete list of my Chinese recipes index and this Chinese New 12 months Recipes post from last twelve months. You may also want to have a look at Steamy Kitchen.
1 from the great Chinese physicians—Li ShiZhen (李时珍) rates highly on pine nuts for medicinal advantage. Not only they reinforce the brain functions and delay the aging procedure, pine nuts contain vital vitamins and minerals just like thiamine, vitamin B1 and protein; and nourish/balance the necessary bodily functions. With the nutritional gain, I think about it a healing food, being rather neutral and neither too “heaty” or “coolingâ. Indeed, this will be a great addition to balance an otherwise “meaty” (大鱼大肉) feast you will probably be having this Lunar New Yr. Yes, it can be also completely vegetarian. Vegetarians are in for a delectable treat…
The natural sweetness of sweet peas and corn kernels complements very well with the slight bittersweet in pine nuts and a little spice from the ginger slices. The array of flavors is enormous even though the ingredients are all “small” in size. I love the tender crisp textures inside the dish as well. This Stir-Fry PineNuts, Corn and Sweet Peas (清炒松子玉米甜豆) of yellow-golden (pine nuts and corn) and jade-green (sweet peas) symbolizes 金玉满堂: that prosperity and fortune (金, jin:gold and , yu:jade) fills your whole household and dwelling.
Personally, I like this recipe extremely significantly since there isn’t a great deal preparation required (rinsing and cutting of vegetable is reduced to a minimal!), it can be simple to cook (no kidding, appear at the Recipe below) and taste superbly excellent! If you are preparing at least a four to five–course dinner at household to celebrate Chinese New Year and challenged by the amount of time you’ve, this dish is going to make your day… extra sweet (no pun intended).
Out of all Asian cuisines, I need to confess that I am most ignorant when it comes to Filipino cuisine. First of all, I’ve yet traveled to the Philippines to sample its local cuisine; secondly, it’s not simple to find Filipinofood, as outlined by Marvin of Burnt Lumpia and this article in Los Angeles Times. Divina Pe of Sense & Serendipity is here today to share with us a Filipino kare kare or ox tail and peanut stew recipe. Divina is a professional cook, holistic nutritionist and aspiring cookbook author from the Philippines and you can expect many delicious recipes and mouthwatering food photography at Sense & Serendipity. Please welcome Sense & Serendipity to Rasa Malaysia and learn all about kare kare, a delicious Filipino stew.
I grew up with my late-father’s Chinese cooking and actually regretted not spending more time in the kitchen with him. He never encouraged me to cook but his love for food was contagious enough for me to do the same thing. When Rasa Malaysia invited me to do a Filipino dish on her blog, I am really honored and yet surprised at the same time. I do eat Filipino food but rarely cook them at home except for the classic adobo. I was filled with tension not knowing what to make. Of course, the restlessness shows when one of the authorities in Asian cuisine invited you for a guest Recipe. And one of the recipes that came to my attention is Kare Kare.
There are a several stories about the origin of KareKare. First, it says the dish came from Pampanga, which is considered as the culinary center of the Philippines. Others believe that it is a noble dish served to Moro elite who once settled in Manila before the arrival of the Spaniards. Another origin states that this traditional dish is credited to the Indian curry introduced by Indians whole lived in the area of Cainta, Rizal and it is also somewhat similar to the Indonesian dish called Gado-Gado. And the name Kare Kare is derived from the Japanese word Kare which might have been contributed by the Japanese while doing business in the Philippines during the pre-colonial times…
I’ve learned the way to make Kare Kare when the amusing and talented Chef Stephane Meyer asked me to cook Filipino food for staff meal. He was aware that I only have two months left in Vancouver before going back towards Philippines. So, I asked again if he genuinely wants Filipino food hoping that he would ask for anything else. And of course he is though giving me that odd appear. Soon after my morning shift, I went straight for the library to search for Filipino cookbooks and specifically appear for Kare Kare. I know tips on how to cook adobo but I still chose Kare Kare, not knowing that could possibly get offended by the foul-smelling fermented shrimp paste. I even emailed my brother and sister to send me the recipe so I could compare the ingredients plus the procedure. I also visited the Filipino store to purchase some ethnic ingredients whilst giving the other market list towards the chef requesting for beef short ribs, some vegetables and a green papaya. The chef and 2 other colleagues (not certain about the 2 owners) loved it. I served the Kare Kare with some green papaya salad and steamed rice. After that he requested for an additional dish.
Kare Kare is often a dish that seem complicated to do. But should you compare this with other stews, it’s not too challenging at all. I always cook the meat one day ahead, store in the fridge and remove the hardened fat on the surface the following day. You’ll find three components of this dish. Initial could be the meat, which is usually ox tail but it can also be done with other cuts of beef for example beef shanks or short ribs, or a combination of both. Occasionally tripe is also added. Second could be the sauce that is created of sliced onions, finely ground peanuts, toasted ground rice and also the annatto seeds (mainly for color). The last component could be the vegetables which consist of banana flower bud or heart, eggplant, string beans, okra or bok choy. This can be a dish that you could either hate or love simply because of its naturally bland flavor along with the sort of peanuts or even peanut butter that you use would make a large difference. And Kare Kare need to be served with bagoong, a pungent and salty condiment of fermented shrimps. Without it, you may as well cook anything else.
Even though beef will be the most common ingredient, Kare Kare can also be produced with seafood (prawns, squid, and mussels) or all vegetables.
What is ChineseFoodstuff Therapy – Chinese meals remedy dates back as early as 2000 BC.Chinese food therapy is a practice of healing employing natural meals rather than medications. Chinese foods therapy is usually a modality of conventional Chinese medicine, also known as Chinese Nutrition Treatment. The Yellow Emperor’s Classic of Internal Medicine, which is also referred to as the Niejing, was written around 300 BC is significant in forming the basis of Chinese food remedy.
Philosophy of Chinese Meal Treatment – The philosophy behind Chinese foodstuff treatment is that every thing must be balanced. This begins by discovering the polar opposites of foods which are obtainable and combining them for a middle ground. Yin and yang are the philosophy that may be used for foods, giving the ideal combination of elements for wellness. Yang is acknowledged to raise system heat, which will raise the metabolic rate to procedure nutrients. Yin then combines with this to decrease the entire body heat, which will balance the nutrients that happen to be being processed inside the metabolic process.
Causes of Illnesses – According to Chinese medicine, improper meal and unbalanced diet may be among the major causes of illness. Not eating balanced and proper meal can lead to a stop within the proper energy flow in your system, causing your body to not have the capability to method its nutritional needs properly. The alternative that may be suggested is Chinese meal therapy, where there can be a balance between the foods that you simply eat along with the nutrition which you get.
Treatment Techniques – In order for Chinese meals treatment to work adequately, there has to be an understanding of how your system reacts to specific things. If you might be totally balanced, too much of either yin or yang will result in a reaction by your body, allowing you to stay balanced. Everything that your physique does, when utilizing Chinese meals treatment, will be communicating to you how to use your foods and balance it out correctly.
The ideas of yin and yang are used from the sphere of meals and cooking.Yin foods are believed to decrease the body’s heat (eg. lower the fat burning capacity) whileYang foods are believed to enhance the body’s heat (eg. raise the metabolic rate).So if your body is imbalanced, you’ll be able to use some meals to be able to use the Chinese meals remedy properly. For example, some ingredients might result in your power to become lower. You are able to use roots of meals as a way to increase this, which are directly linked to the Yang ingredients. Ginseng is one particular popular example which will assist to raise circulation along with the fat burning capacity. This is one of several examples that can help you to heal and balance naturally.
Benefits of Chinese Foodstuff Remedy – So the next time you are ready to eat your meal, make certain that you just have both Yin and Yang in mixture with each other. Over time, you will notice that the balance of your energy, as well as the several effects from the foodstuff makes a difference in how you function. Employing Chinese foodstuff treatment as a technique of wellness is among the easiest techniques to help chewing in your well being.
For the hungry eyes just like this, this, and this, please ogle your food porn. And while you are at it, wear a napkin around your neck. (Rumor has it that a certain uncle is contemplating a new career in tissue paper manufacturing, specially for Rasa Malaysia readers!)
For the budding cook and serious cooks including that, that, and that, stay tuned for my secret recipe tomorrow.
Good night and have fun drooling browsing.
The secret ingredient of this delicious dish is Cha Ca Fish Meat Emulsion. Easily found in the frozen meals section in Asian food retailers, this fish paste tastes fresh and non-fishy.
While the YongTow Foo dishes served in Malaysia are commonly drenched in the clear and soupy broth, I prefer my YongTow Foo steamed, lightly pan-fried and topped with yellow bean sauce. (It is, once again, an additional homestyle recipe that I learned from my mother.)
So, devoid of even more ado, right here is my Recipe for Rasa Malaysia Yong Tow Foo or stuffed tofu, chili, and okra with fish paste.
Nasi goreng or Indonesian fried rice is one of the most requested recipes on Rasa Malaysia. I’ve received a lot of emails from readers requesting for a nasi goreng recipe. For those who are anxiously awaiting a nasi goreng post, wait no much more as I have gotten just the perfect nasi goreng Recipe for you.
Adapted from James Oseland’s Cradle of Flavor coobook—a bible for authentic Indonesian and Malaysian/Singapore cuisines”this nasi goreng is the Javanese version of fried rice. As Jim indicated in his cookbook, a truly authentic nasi goreng Indonesia is plain and basic, consisting of leftover rice stir-fried with a flavoring paste. Ingredients including shrimp, meat, and vegetables are rarely, if ever, added to it (get nasi goreng recipe after the jump)
Although nasi goreng is available in Indonesia, Malaysia and Singapore, the Indonesian version is my favorite. Topped with a fried egg (a distinctive note of Indonesian’s version), nasi goreng is really a meal that is both hearty and gratifying. Making nasi goreng also reminded me of my fond memories although traveling in Indonesia—a country with vibrant and colorful culinary traditions which I intend to explore additional in the near future.
NASI GORENG (INDONESIAN FRIED RICE) RECIPE
INGREDIENTS:
1 shallot
1 garlic
1 red chili (seeded)
1/2 teaspoon toasted belacan (terasi)
1/2 teaspoon palm sugar
1/2 tablespoon kecap manis
8 oz. overnight rice
1 fried egg (well done)
2 tablespoons oil
METHOD:
Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.
Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.
Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.
COOK’S NOTE:
In Indonesia, nasi goreng is often served with various sides such fried prawn crackers, fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. However, you can just make it plain like what I did. I also love sliced red chili dipped in kecap manis as a condiment. It’s great with the fried egg!
The Kung Pao chicken is a classical Szechuan cuisine originating from Szechuan Province in China. The classic KungPaochickenrecipe is both spicy, flavorful and low in calories for the individual.
Step 1
This classic kung pao chicken requires smaller to medium sized chicken cubes. Use chicken breast and cut it into similar sized cubes.
Step 2
Include corn oil to a wok. After the oil gets about ~170 degrees F, include the chicken cubes from move 1. Cook 2-3 minutes. Get it out from the wok and set aside for later.
Step 3
Include a little bit a lot more corn oil to the same wok. Add scallions, ginger and garlic to it and cook it until you’ll be able to smell their aroma. Add chili paste and 10 dry modest chills (traditionally, kung pao chicken is incredibly spicy, include less modest chills if you desire) into the wok. Cook it for 10-15 seconds. Add salt, sugar, soy sauce, and Asian cooking wine. Cook for an additional 20 seconds.
Step 4
Include the chicken cubes to the wok. Cook it for 5-10 seconds. Add the cooked peanuts into the wok. Mix well. Turn off heat. The Szechun kung pao chicken is done.
Step 5
The kung pao chicken is traditionally eaten with rice.
In this article, I am going to describe how to cook shrimp, chicken, and beef Chinese noodles. When you are cooking Chinese noodles by yourself rather than getting it from a fast food spot, it’s healthier (no msg) for you and your family.
Step 1
Heat up water in a cooking pot. After water boils, add noodles and cook it until the white center just disappears. Add a incredibly little quantity of oil (to prevent the noodle from sticking), mix well and set aside for later.
Step 2
Cut the chicken breast into tiny cubes. And cut the beef into tiny thin slices. Put shrimp, chicken cubes and beef slices into one bowl. And include a little bit of starch, mix properly making use of your clean hand.
Step 3
Bring tiny quantity of corn oil in a clean wok, and turn on the heat. Wait until the oil is about ~1Ȧ F, add what’s in the bowl from action 2. Cook it from the wok for 2-3 minutes, everything must be fully cooked. Get it out of wok and set it aside for later.
Step 4
Include sliced onions into the same wok, cook it for 1 minute and combine your cabbage. Cook for one more minute, and include your cooked noodles from move 1 to the wok.
Step 5
Bring salt, soy sauce, chicken stock towards the wok. Mix properly.
Step 6
Combine the cooked chicken, beef and shrimp to the wok and cook for an additional minute.
Step 7
Include the bean sprouts towards the wok and cook for 30 seconds. Turn off the heat and place the cooked noodles into a plate. The noodles have a very inviting aroma; it has the smell of seafood and meat at the same time.
I’ve often loved sticky rice wrapped in lotus leaf (荷叶饭), commonly obtainable at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart to the dish, and most of all, I love it that the leaves retain the moisture and natural flavors on the ingredients. The leafy nuance and fragrance complement and not compete with the preparation. Lotus leaf is actually wonderful and I wonder why its not as widely used in home-cooking as it should be. So, I decided to buy a pack of lotus leaf and try it out in my everyday Chinese cooking.
I used the lotus leaf to make steamed chicken—a common Chinese dish. After the very first bite in the deeply flavorful and nicely-scented chicken, I have only regretted it has taken me this long to attempt using lotus leaf in my kitchen, when it was fairly easy and so convenient. With the experiment last night, I resolve to use it additional and a few ideas have popped-up in my mind: sticky rice, salt-baked chicken, steamed spare ribs, and maybe even beggarâs chicken. I am so thrilled using the many possibilities…
Below is my steamed chickenrecipe. You can make the steamed chicken regularly without wrapping it with lotus leaves, but trust me, once you do it this way, you will probably never go back to the plain version.
Keep in mind I told you that I hardly ever make my curry from scratch mainly because you’ll find several excellent curry pastes readily obtainable in Malaysia? Go to any markets or stores 1 can discover a variety of selection of curry pastes–they commonly arrive packaged in little plastic bags. All you have to do is adding your meat or seafood to the curry paste and you will have a pot of sinfully good–and authentic–Malaysian Indian-style curries.
That being said, this seafood curry was prepared just that–from a seafood curry paste that I brought back from residence. The curry paste was really beneficial; there are mustard seeds, cardamons, cloves, and curry leaves in the paste–which are some from the secret spices/ingredients for a extremely beneficial pot of Indian-style curries…
For my US readers, you might be a lot more familiar with Thai or Indian curries provided here at Thai or Indian restaurants. Malaysian curries are really several. Unlike Thai curries, Malaysian curries are not sweet since coconut milk is utilised sparingly to complement the spices but not overshadow their tastes. Also, no sugar and fish sauce are added so you get the natural flavors in the ingredients–be it meat, chicken, fish, or other seafood. Malaysian curries are also heavier in spices and thus hotter. Compared for the Indian curries, Malaysian curries are also diverse since yoghurt isn’t utilized. The cooking model originated through the southern part of India, but had considering that been localized to a Malaysian taste.
Anyway, everytime I go home to Penang, I am sure to bring back loads of these curry pastes. They keep well within the fridge and last a handful of months. If you would like to uncover out a lot more about what brands I like, drop me a comment or email.
