Check out these food images:
Fried catfish breakfast @junctioneatery
Image by rhyndman
homemade toaster oven pizza
Image by Liz Phung
broccoli and cherry tomatos
R0010928
Image by ikuman
Osechi 2012
A few nice food images I found:
Buttermilk Biscuit Fried Egg Breakfast Sandwich at Buttermilk Food Truck
Image by Muy Yum
Served with a rosemary garlic hashbrown patty. There are few things I enjoy more than a fried egg sandwich. The yolk was perfectly runny and a nice combo with the biscuit. The hasbrown patty was really tasty too.
Caramel Bread Budding at Sublime Food Lounge
Image by Muy Yum
A really delicious dessert served with caramel vodka sauce and house made peanut brittle.
June 14th, 2011 | 30-Minute Meals Recipes, Korean recipes | 5 Comments
My husband has a good Korean friend whose mother-in-law runs a restaurant in LA’s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever.
Kimchi fried rice takes practically 15 minutes to prepare and calls for a few basic ingredients: kimchi, overnight steamed rice, and egg. If you like, you can add meat such as beef, chicken, spam, or bacon, but I like the plain kimchi fried rice. It is delicious as is…
The egg is often cooked sunny side up and placed on top of the rice. For my food photography, I served it separately to let the kimchi fried rice shines through in the photos. (You can check out the complete gallery by clicking on the top picture above.)
Many Koreans make Kimchi fried rice whenever they need to use up the kimchi at home. To me, kimchi fried rice is one easy Recipe that produces mouthwatering and satisfying result.
If you like Korean recipes, you might also like these recipes on Rasa Malaysia:
2 tablespoons oil
1 large egg
1 clove garlic, finely minced
1/4 small onion, finely diced
1/2 cup kimchi, cut into small pieces + 1 tablespoon kimchi juice
2 cups overnight steamed white rice
1 tablespoon soy sauce or to taste
1/4 teaspoon sesame oil
3 dashes black pepper
Ł stalk scallion, cut into small rounds
Heat up a wok with 1/4 tablespoon oil and cook the egg sunny side up. Dish out and set aside.
Add the remaining oil into the wok. Sauté the garlic and onion until aromatic. Add the kimchi and do a few quick stirs before adding the rice. Stir to combine well. Add the soy sauce, sesame oil, black pepper, and scallion. Stir a few times to blend with the rice. Dish out and serve immediately with the egg on top of the rice.
Cook’s Note:
I like my Kimchi Fried Rice spicy with lots of kimchi. Cut down on the kimchi if you like a milder taste.
May 16th, 2011 | Chinese, Chinese Recipes | 11 Comments
This is a Chinese meatball Recipe with ground pork and spiced with five-spice powder. Fried meatballs is a homey recipe, one that you can prepare every day for your family without much hassle: a recipe that is great for children and adults alike. I finished almost half of the serving just as soon as the meatballs were out of the wok; it’s delicious as is, and great as an entree for home-cooked Chinese meal. You can also serve this meatball as an appetizer…
The only special ingredient in this fried meatball recipe is the fish paste, which makes the fried meatball extra yummy. I use frozen fish paste. If you can’t find it, you can also substitute it with minced shrimp. Enjoy!
Fried Meat Balls
Ingredients:
8 oz ground pork
1 egg
1/4 small onion, diced
2 oz fish paste
1/4 teaspoon five-spice powder
1/2 tablespoon fish sauce
3 dashes white pepper
Pinch of salt
Oil, for frying
Method:
Mix all the ingredients (except the oil) in a bowl and blend well. The mixture should be sticky.
Heat up a wok with some oil enough to cover half of the meatballs (shallow fry the meatballs). Wet your hands with some water. Using a teaspoon, scoop up some of the meatball mixture and shape it into a small. Drop the meatball into the wok to fry. Repeat the same until you use up the mixture.
Use the spatula to turn the meatballs to fry the other side until they are cooked. Serve hot.
August 23rd, 2010 | Chinese, Chinese Recipes | 5 Comments
Don’t you just love eating foods that remind you of your childhood, or when you were younger? Foods that practically transport you to a different era when things were a lot less complicated and life were much simpler, and perhaps happier?
I am a junk food junkie and I love all sorts of snacks, especially if they are in skewers. Fried cuttlefish ball is one of them—sold by street vendors, roadside stalls or the food court at the basement level of shopping centers (in Asia). They are nice little treats, ones that I particularly enjoyed eating, especially when they are dipped in a spicy condiment such as Lingham’s hot sauce…
The timing of this snack couldn’t be any better (or more nostalgic) as I found some cuttlefish balls made in Malaysia while food shopping this past weekend. It’s not easy to find Malaysian food products here in the United States so I was especially psyched to test the goods. The brand is BEST (极佳) and they have a whole lineup of fish products—springy fish paste, fish balls, fish tofu, and cuttlefish balls. It’s the taste of home and the cuttlefish balls are loaded with real and shredded pieces of cuttlefish.
I fried up these cuttlefish balls with my deep-fryer, poured some Lingham’s hot sauce over them, and then I turned on my TV and watched a DVD movie. Life is— again—simpler, happier, and tastier.
12 cuttlefish balls
Oil, for deep-frying
Chili sauce
Method:
Cook’s Note:
Most frozen cuttlefish balls in the Asian markets here in the United States are loaded with flour and lack texture, and once fried, they expand to almost 1.5 times the original size. I find the BEST brand cuttlefish balls springy and QQ.
Hong Kong is 1 of my favorite locations within the globe. Since my primary go to with my family when I was 18-year old, I’ve fallen in love with the exquisite Cantonese cuisine. And when I initial stumbled upon Taste Hong Kong, a website about Cantonese/Chinese recipes, I become an instant fan. Taste Hong Kong can be a great food website having a clean design and you ought to check out the Recipe index if you really like Chinese/Cantonese foods. These days, Taste Hong Kong is sharing a classic Cantonese fried noodles recipe with us, ‚‰ç炒麵, or noodles with shredded pork. Just take a look at those toppings and crispy noodles, I am already hungry. Please give your warmest welcome.
Thank you Bee for inviting me to take part in Rasa Malaysia, borrowing what she generally says, “I can’t thank her enough”. So patient and humble is she, I should say I’ve a moment of doubt if this pleasant lady could be the author behind such a well-established website.
Though we have identified every other not extremely long, Bee and I need no warm-up to agree on the subject of this guest post. She suggested to go for a classical Cantonese dish; I reverted to her on this well-liked ‘Fried Noodles with Shredded Pork’ in Hong Kong, that is, the Yuk See Chow Mein (肉絲炒麵) in Cantonese…(get Cantonese fried noodles recipe following the jump)
Restaurants cook these noodles mostly by deep frying, which needs to be the fastest method to get a bed of golden-looking noodles. In our kitchens, nevertheless, we may simply prepare this by shallow frying, a healthier way of cooking yet still retaining the beauty of this dish–crispy noodles with crunchy greens and flavorful meat in hot sauce.
August 9th, 2010 | 30-Minute Meals Recipes, Indonesian recipes | 2 Comments
I have been so busy recently I can hardly find any time to have a breather. If you’ve been following my blog and Twitter, you will know that working on my cookbook has pretty much consumed all my time. As a result, I have been eating out more, and cook only when time permits.
In the past, I would always attempt to make my Asian dishes from scratch. If that means tedious work and hours of making my own spice paste, I would do it. But I can no longer afford the time. As a result, instant spice paste and seasonings have become my easy and go-to ingredients nowadays. I absolutely love them, especially the World Foods line of instant paste, condiments, and sauces, which I bought from my neighborhood Whole Foods market. (World Foods products are made in Malaysia and Thailand.) As an Asian food enthusiast, I can’t live without my rice, noodles, and I am just so glad that I can still enjoy authentic and scrumptious Asian dishes in practically 15 minutes, with these instant paste products…
For my lunch today, I made Mie Goreng, or Indonesian fried noodles, using World Foods Indonesian Fried Rice Paste. It was delicious and so easy to make. Most importantly, it satisfies every ounce of my craving for this noodle dish, and totally reminded me of my holidays in Bali when every lunch, the hotel butler would bring a serving of this flavorful noodles to me!
Here is my mie goreng (Indonesian Fried Noodles) Recipe. Please take note that this is a very simple version of this iconic Indonesian dish. It fits my busy schedules and doesn’t compromise on the taste. You can also use the same paste to make nasi goreng, or fried rice.
Ingredients:
2 tablespoons oil
2 cloves garlic, minced
4 oz chicken meat, cut into small pieces
6 medium-sized shrimp, shelled and deveined
2 oz cabbage, shredded
6 oz bean sprouts, rinsed with cold water and roots removed (optional)
1 lb yellow egg noodles, rinsed with cold water and drained
3 tablespoon World Foods Nasi Goreng paste
1 1/2 tablespoon kecap manis (Indonesian sweet soy sauce)
1/4 teaspoon salt
Tomato wedges, garnishing
Chopped scallion, garnishing
Method:
Cook’s Note
World Foods is a Malaysian brand, with its manufacturing facility in Thailand. It offers a range of Asian-flavored sauces and pastes for everyday cooking. The products are available worldwide. In the United States, you can find them at Whole Foods markets and other outlets.
Inside the past, I would constantly attempt to make my Asian dishes from scratch. If that means tedious work and hours of producing my own spice paste, I would do it. But I can no longer afford the time. As a result, immediate spice paste and seasonings have turn out to be my effortless and go-to ingredients nowadays. I absolutely love them, specifically the Globe Foods line of immediate paste, condiments, and sauces, which I bought from my neighborhood Whole Foods market. (World Foods items are made in Malaysia and Thailand.) As an Asian food enthusiast, I can’t live without my rice, noodles, and I am just so glad that I can still appreciate authentic and scrumptious Asian dishes in practically 15 minutes, with these instant paste products…
For my lunch today, I made Mie Goreng, or Indonesian fried noodles, making use of World Foods Indonesian Fried Rice Paste. It was delicious and so effortless to produce. Most importantly, it satisfies each ounce of my craving for this noodle dish, and totally reminded me of my holidays in Bali when every single lunch, the hotel butler would bring a serving of this flavorful noodles to me!
Here is my mie goreng (Indonesian Fried Noodles) recipe. Please take note that this is a extremely simple version of this iconic Indonesian dish. It fits my busy schedules and doesn’t compromise on the taste. You’ll be able to also use the same paste to create nasi goreng, or fried rice.
To celebrate the upcoming Chinese New Year, I will probably be sharing a series of Chinese recipes with you on Rasa Malaysia, and it started with my ginger and scallion fish Recipe a few days ago. These days, I have Christine of Christine’s recipes here with her “Rainbow Fried Tofu” dish—or sweet and sour fried tofu. Christine’s Recipes offer a good selection of homey Chinese Recipes which she makes for her family. If you read Chinese, you need to also check out her Chinese weblog. Please give her your warmest welcome!
Rasa Malaysia is one of my preferred food blogs that I’ve subscribed for a long time. I definitely admire Bee’s cooking, blogging and photography skills. When she asked me if I was interested in writing up a guest post, immediately I sent her a “YES€ as it’s my honor indeed. Thanks to Bee for letting me have a chance to share my favored recipe—sweet and sour fried tofu—on her blog. Here you go.
We€™ve got lots of various Chinese dishes with sweet and sour sauce. Just name a couple of, sweet and sour chicken, sweet and sour pork, sweet and sour beef, which are traditional and nicely accepted in unique countries. I posted these old-fashioned recipes on my humble weblog too. Whenever I go into a Chinese restaurant, I spot numerous Aussie folks would pick a dish in sweet and sour sauce. I can’t image how my Aussie friends are crazy about the taste of sweet and sour. Recently I created a dish on my own using this make-Aussie-crazy sauce with my preferred deep-fried tofu, feeling genuinely great with both of the intriguing combination of ingredients and colorful outlook. So I also name it as “Rainbow Fried Tofu. This dish goes very properly with Jasmine rice, or served as an appetizer…(get sweet and sour fried tofu recipe after the jump)
June 8th, 2010 | Eating Light, Hors d’oeuvres Recipes, Japanese Recipes | 28 Comments
Everyone loves panko, or Japanese bread crumb that gives fried foods an airy, light, and super crispy coating, for example: tonkatsu (Japanese fried pork cutlet). I am no exception. In fact, every time I eat out at a Japanese restaurant or izakaya, I would always order a dish of fried appetizer and my favorite is deep-fried oysters or panko-crusted oysters.
In Japanese, fried oysters is called kaki fry or kaki furai, and those two words are probably the first few Japanese words I’d learned. I remember the first time I saw this dish on a Japanese menu. Kaki means leg in Malaysian language, so you could imagine my reaction then! Of course, I found out soon enough that kaki means oysters in Japanese, and that was when I started my love affair with kaki fry (kaki furai). Of course, it also helps that I absolutely love oysters…
To work with panko and make sure that you have the crispiest coating that sticks to the food and doesn’t fall off easily, follow the steps below:
That was exactly how I made my fried oysters with panko, super easy, fast, and the end result was absolutely crispy and delicious. And I didn’t have to shuck the oysters like this baked oysters Recipe. 
Fried Oysters with Panko (Kaki Furai/Kaki Fry)
Ingredients:
6 raw and shucked oysters
Corn starch
Panko (Japanese bread crumbs)
1 egg, lightly beaten
Lemon wedges
Oil for deep frying
Mayonnaise or tonkatsu sauce for dipping
Method:
Rinse the oysters thoroughly with water, pat dry with paper towels. Coat all oysters well with corn starch, follow by the beaten eggs, and finally panko. Shake off the excess panko.
Heat up a deep fryer or a pan with enough oil for deep-frying. Fry oysters until golden brown, then transfer the fried oysters out using a slotted spoon. Drain the excess oil on a plate lined with paper towels. Serve with some lemon wedges, mayonnaise or tonkatsu sauce.
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