Chinese Food Culture

November 1st, 2010 | Japanese Recipes, Sponsorship | 1 Comment

This is the second installment of Mizkan, Bringing Flavor to Life campaign on Rasa Malaysia. (Please check out the Salmon Teriyaki recipe and the Mizkan landing page.) The featured Recipe today is Japanese beef rolls and enoki mushroom with Ponzu sauce.

One of the defining characteristics of Japanese cuisine is its emphasis on visual presentation, and this recipe delivers just that. This is often my go-to recipe whenever I have a party, or whenever I wish to impress my guests. These beef rolls are best served as an appetizer as your guests take in sips of wine and mingle around. They certainly have that WOW factor and absolutely delicious…

This beef roll recipe is inspired by the popular beef tataki, or sliced seared beef prepared using the tataki cooking technique. Traditionally, tataki-style beef are prepared using a Japanese mesh grill tray over charcoal fire, with only the surface of the beef cooked. Then, the meat is plunged into a bowl of cold water to stop the beef from cooking. For my beef roll recipe, I adapted and simplified the cooking method so everyone can attempt it easily at home. I prefer my beef cooked so I used a non-stick pan and seared the beef until slightly charred on the surface.

Two of the most important components of this recipe is the marinade and the serving sauce. For the marinade, I used Mizkan (Bonito Flavored) Soup Base and Mizkan HONTERI Mirin Seasoning, and for the serving, I drizzled the beef rolls with Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce. I especially love the Ponzu sauce as it adds a citrusy flavor to the beef rolls and complements the taste beautifully.

Ponzu has become more common due to the increased popularity of Japanese cuisine. Nowadays, you can easily find Ponzu at regular grocery stores here in the United States. There are many brands of Ponzu available, but Mizkan AJIPON® Ponzu is the best, in all honesty. I am saying this not because I am working with Mizkan, but because I have another bottle of Ponzu by another Japanese manufacturer in my pantry. After a side-by-side taste test, Mizkan AJIPON® Ponzu is a clear winner.

Do try out this Japanese beef rolls recipe. It’s really quite a treat.

October 22nd, 2010 | Korean Recipes | 1 Comment

I am done with my confinement but am a little overwhelmed at the moment. Please enjoy this guest post by Beyond Kimchee, a fabulous Korean food blog that I recently discovered. Authored by Hyegyoung (aka Holly), a native of South Korea, Beyond Kimchee is a chronicle of Holly’s recipes and the food she prepares for her two kids and husband. If you love Korean food, you ought to check it out as the step-by-step picture instructions on her site are absolutely awesome and makes learning Korean food so much more fun and easier! Welcome to Rasa Malaysia, Holly. (Please click on the image above to view the step-by-step cooking guide.)

It is so exciting to see more and more people trying Korean recipes in their homes these days. I was blown away to see how many Galbi or Kimchee recipes are on the web when I first thought of having my own Korean food blog about 6 months ago. Some recipes are very excellent and some, well�€¦ I had to raise my eyebrow. I must have been hibernating in the cave all these years while Korean Bulgogi Taco swiped the valley of California, or Kimchee stew had become an addictive to some of those K-pop lovers.

Korean food is earthy and somewhat rustic I would say. There’s no exotic ingredients and you don’t need special tools or gadgets to create wonderful meals. Your knife and hands are your best friends in the kitchen. The biggest challenge I face every time I organize my recipes into my blog is converting a little bit of this into tablespoons, and a little bit of that into teaspoons. Most Korean home cooks don’t use measuring cups or spoons. I bet that goes same to other Asian home cooks as well. We just trust our senses and finger tips, don’t we?

I am thrilled to post as a guest blogger on Bee’s the famous “Rasa Malaysia”. I have been a fan of her blog and thrilled for the opportunity to be part of it. The Recipe I am introducing is called â€�Bean Sprout Beef Rice Bowl with Chive Sauce”. Wow, what a long name! Let’s just call it “Bean sprout rice”. That’s what we call in Korea. This is quite common dish among Koreans and everyone loves it. It is basically part of Bibimbop family but you only need one vegetable, the bean sprouts. It is simple (regardless of the long list), easy, budget friendly, and most of all, it’s delicious!

Ground beef is seasoned in basic Bulgogi marinade. Bean sprouts are cooked in a little bit of water with dried anchovies and sea kelp reserving the broth afterward. Rice should be soaked in the water for 30 minutes and cooked later in the reserved bean sprout broth. Make the chive dressing with given ingredients and you are set to go.

May I give a serving suggestion how to eat this? Like Bibimbop you need to mix in everything in the large bowl. Bibimbop mixing is an important step!

I have to confess that after the photo shot of this dish I dumped everything into a bigger mixing bowl, drizzled more sesame oil and mixed all in until they get nicely incorporated. The taste? Well, all I can say is, Mmmmmmmm�¦, Goooooood!

Enjoy!

P.S : Any questions on the recipes, ingredients, or just simply want to say, hi…?
“Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you�

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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.

Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is one of the uncomplicated beef dishes that I’ve made.

There’s really no must introduce teriyaki as this is likely a single of probably the most well-known imports from Japanese cuisine, other than sushi and tempura. (Previously, My Cooking Hut shared her chicken teriyaki recipe on Rasa Malaysia.)

I cheated and pan-fried my beef on a skillet (traditionally, it must be grilled for a deeper and smokier flavor), and then lacquered the sweet and savory yakitori sauce on top the beef prior to serving. This beef teriyaki Recipe not probably the most authentic way to make it, but it is one that’s best for my busy schedules lately.

July 12th, 2010 | Japanese Recipes | 1 Comment

Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is one of the simple beef dishes that I’ve made.

There is really no need to introduce teriyaki as this is probably one of the most well-known imports from Japanese cuisine, other than sushi and tempura. (Previously, My Cooking Hut shared her chicken teriyaki recipe on Rasa Malaysia.)

I cheated and pan-fried my beef on a skillet (traditionally, it should be grilled for a deeper and smokier flavor), and then lacquered the sweet and savory yakitori sauce on top the beef before serving. This beef teriyaki Recipe not the most authentic way to make it, but it’s one that’s perfect for my busy schedules lately.

Love the recipe? Share it with your community!

Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is 1 of the easy beef dishes that I’ve made.

There’s really no need to introduce teriyaki as this is probably a single on the most well-known imports from Japanese cuisine, other than sushi and tempura. (Previously, My Cooking Hut shared her chicken teriyaki recipe on Rasa Malaysia.)

I cheated and pan-fried my beef on a skillet (traditionally, it really should be grilled for a deeper and smokier flavor), and then lacquered the sweet and savory yakitori sauce on top the beef prior to serving. This beef teriyaki Recipe not the most authentic way to make it, but it’s one that’s ideal for my busy schedules lately.

Chinese
Beef Recipes
From
restaurant style Ginger Beef to classic Beef and Broccoli in Oyster sauce, an
index
of Chinese beef recipes from the Chinese Food Recipe File