Rasa Malaysia

Mother's Day

noreply@blogger.com (Rasa Malaysia) — Mon, 12 May 2008 03:49:00 +0000

My beloved mother passed away on 5/5/08 at 9:30 am. I was home in Penang attending her funeral.

This morning, my family and I spent Mother's Day picking up her cremated remains...it's the 7th day since her demise (头七).

Dearest mother--I wanted to let you know that everyone in the family love you very very much and that we will always miss you sorely.

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亲爱的妈妈，

我们将会永远怀念您。

Recipe: Miso-Marinated Sea Bass

noreply@blogger.com (Rasa Malaysia) — Sun, 04 May 2008 19:00:00 +0000

(Click the above to view 6 pictures. Best viewed with Internet Explorer 7.)

This is an old recipe with a new twist...or new interpretation (the word "twist" seems to be trademarked for chefs these days).

I love Nobu's black cod with miso, but it's not easy to find fresh black cod in the market, at least not in my neighborhood. So this time around, I used Chilean sea bass instead. I love Chilean sea bass--the flesh is always so moist, tender, silky, and sweet. I also love the texture and the mouth feel of Chilean sea bass...it's absolutely perfect for this recipe.

As I made the sea bass with its skin on (which can be rather fishy), I added some ginger juice to the marinate to rid the potential fishy smell. I was right, the fatty skin of sea bass was fishy, so consider yourself warned if you try this recipe. The skin was too fatty and fishy to eat...

Anyway, enough said. Here is my new and revised recipe based on this old recipe. Now, please take the poll and let me know what you think.

create a free poll on pollsb.com

Recipe: Miso-Marinated Sea Bass

Ingredients:

Sea bass (about 5 oz. piece)
1 teaspoon white miso paste
1 teaspoon mirin
2 teaspoon sake
1/2 teaspoon ginger juice
1/2 teaspoon palm sugar (sugar)

In a small bowl, mix the marinates well and save some for the plating. Drop the sea bass into the marinate, coat well, and leave in the fridge for a few hours.

Preheat an indoor grill and lightly wipe off (with fingers) any excess miso marinate clinging to the sea bass but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the oven (350 degree) and bake for 10-15 minutes. Serve hot.

Seeking a Thai Recipe: Po Tak

noreply@blogger.com (Rasa Malaysia) — Fri, 02 May 2008 01:04:00 +0000

I am looking for the recipe of Po Tak, a sour and spicy Thai seafood soup.

I had this slurpylicious Po Tak at "Spice I Am" at Surry Hills, a very popular Thai restaurant in Sydney. (I highly recommend this restaurant for authentic Thai food.) Po Tak tastes different compared to Tom Yum Goong; it comes in a clear soup and loaded with seafood and lemongrass. It reminds me of a Nyonya soup dish that my mother used to make--"khong assam," a tamarind-infused soup with fish...

Anyway, I am craving for sour and spicy food lately due to my bland palate; if you have a great Po Tak recipe and know how to make Po Tak from scratch, please let me know.

Thanks in advance!

Spice I am
90 Wentworth Ave
Surry Hills, Sydney 2010
Tel: +61 2 928 00 928

Recipe: Fruit Salad with Baby Shrimps and Toasted Coconut

noreply@blogger.com (Rasa Malaysia) — Mon, 28 Apr 2008 21:12:00 +0000

(Click the above to view 4 pictures. Best viewed with Internet Explorer 7.)

I am back to the normal posting cycle and most importantly, the comfort of my home.

Let's just say that I am just very happy to be home, so much so that I was practically lying there on my bed and couch for the whole weekend--doing nothing and consuming only Indomie instant noodles but still feeling utterly happy. Happiness lies in the fact that I can just relax and sleep on my own bed, under my own roof, and be with my LK...it's a bliss.

Anyway, I am also glad that I didn't have to make something just for the sake of creating new content for my blog; I have quite a few recipes saved in my draft--dishes that I'd made prior to my recent trips but haven't had a chance to post, for example, this luscious looking tropical fruit salad...

If you recall, I made some jerk chicken skewers with mandarin oranges salsa, so this fruit salad was the leftover result of that post. I tossed in baby shrimps, a mango, topped the fruit salad with toasted coconut and got a healthy and light meal. This is especially refreshing for those in Southern California now because of the heat wave, so here is the recipe to share with you.

Recipe: Tropical Fruit Salad with Baby Shrimps and Toasted Coconut

Ingredients:

1 can mandarin oranges
1 mango (cut into small cubes)
1 tablespoon honey
5 Italian basil leaves (chopped finely)
1/4 small onion
1 lime (extract juice)
1/4 cup baby shrimp
2 tablespoons grated coconut (toast the coconut in a skillet until golden brown)

Method:

Toss all the ingredients above in a mixing bowl and chill in the fridge for at least an hour. Serve cold and topped with toasted coconut.

Food Porn: Yong Tow Foo (Yong Tau Fu)

noreply@blogger.com (Rasa Malaysia) — Thu, 24 Apr 2008 11:51:00 +0000

I have written about Yong Tow Foo a couple of times here and here but here is the real stuff.

Foong Foong's Yong Tow Foo (Yong Tau Fu) is one of the best in Kuala Lumpur (KL), and I hope my pictures do justice to its fame. This is one of the items that I never miss out whenever I am in KL (Kuala Lumpur). The restaurant is a little hard to find, but once you find it, you will never want to forget it...

Foong Foong Restoran (鸿鸿酿豆腐)
621-A, Jalan Besar Ampang,
68000 Ampang
Selangor Darul Ehsan
Closed on Tuesday

My Favorite Street Food of India: Dahi Aloo Puri

noreply@blogger.com (Rasa Malaysia) — Mon, 21 Apr 2008 15:56:00 +0000

I fell in love with the street food of India.

Despite multiple warnings from many people that I shouldn't be eating outside of my hotels, I ventured onto the streets of Mumbai and Bangalore searching for street food and local taste and was rewarded handsomely.

This is Dahi Aloo Puri, a type of "chat" (sometimes spelled as "chaat"). I am no strangers to Indian food as Malaysia has abundant offerings of Indian food, but I have never tasted anything like this before...

Crispy "puri" (the shells) are filled with mashed ~~peas~~ potatoes and then drenched in yoghurt, sweet tamarind chutney, and topped with loads of unknown cripsy yellow crunchies. (Will someone please tell me what are the toppings?). They were so delightful and tasted "new" to me...simply delicious.

If you have the recipe, please share with me. Please also educate me more about Dahi Aloo Puri. I am also interested to learn more about the difference between "Bombay chat" and "Dahi chat."

Thanks in advance!

P.S.: If you haven't visited my travel blog for a while, do check it out as I have posted a few new pictures, taken during my recent travels. :)

Food Porn: Baked Fish and Seafood Parcel in KL

noreply@blogger.com (Rasa Malaysia) — Sat, 19 Apr 2008 06:49:00 +0000

This is part 2 of my 5-hour layover in Kuala Lumpur International Airport. You can read all about Part 1 here.

This is Portuguese baked fish (plus squid and clams), found at the obscure corner of Petaling Street/Chinatown in KL. In my opinion, this is the best baked fish/seafood that I have ever tasted. (I can't even find similar offerings in Penang!). I got hooked when I was attending college in KL many years ago and haven't had the fix for at least 5 years. So, I was just so delighted to savor the taste, aroma, and the very spicy kick that this seafood parcel delivered...

Food mission accomplished and I headed back to KLIA--just in time to catch my flight. ;)

Portuguese Grilled Fish
Petaling Street (at the corner of Hong Leong Bank)

Note: You can't actually see the fish, but it's buried under the spices, okras, clams and squid.

Food Porn: Malaysian Chicken Satay

noreply@blogger.com (Rasa Malaysia) — Wed, 16 Apr 2008 03:16:00 +0000

What do you do when you have 5 hours layover in Kuala Lumpur, Malaysia?

For me, as a foodie, and a true Malaysian, I hopped on the 28-minute KLIA Ekspres straight into downtown KL for some serious chow. Inflight food? No thanks! I have better grub for my stomach...(more picture after the jump)

3:30 pm--Arriving at KLIA (Kuala Lumpur International Airport)
3:35 pm--Calling up my fellow flogger Delicious Asian Food to make "makan" (means eating in Malay) plans
3:40 pm--Hopping on KLIA Ekspres
4:08 pm--Arriving at KL Sentral Station
4:10 pm--Meeting up with Delicious Asian Food and then onto KL's famed Chinatown/Petaling Street or in Cantonese "Wai Sek Kai" which aptly means Gluttons Street.
4:30 pm--Feasting on these yummylicious chicken satay and peanut sauce (I slurped it dry), fresh coconut juice, and more food--a dish that I have been missing for years...

...to be continued in my next post!

Pot Stickers (锅贴)

noreply@blogger.com (Rasa Malaysia) — Mon, 14 Apr 2008 10:54:00 +0000

While in Beijing, do load up on pot stickers or guotie (锅贴), which one can get pretty much anywhere in the city.

Here are the pot stickers at Made in China (长安壹号), a much celebrated Chinese restaurant in Beijing, located at the Grand Hyatt.

I love the shape, which is definitely a lot more easier to make than the traditional pleated version, but still pretty. :)

Food Porn: Ma La Crawfish (麻辣小龙虾)

noreply@blogger.com (Rasa Malaysia) — Sat, 12 Apr 2008 14:43:00 +0000

Remember my Sichuan-style crawfish post? Well, here is the real stuff.

To get some of the best ma la xiao long xia/麻辣小龙虾 or numbing and spicy crawfish in Beijing, head over to this restaurant called "Hua Jia Yi Yuan/花家怡园" at the famed Guijie (簋街), a street packed full of neon-lit restaurants and hungry patrons...

Hua Jia Yi Yuan (Rasa Malaysia Recommended)
235 Dongzhimennei Dajie (簋街)
Dongcheng District, Beijing
Tel: 010-64051908; 64030677

花家怡园(花家店)
东城区东直门内大街235号

To read more about what Beijing has to offer, head over to Diana Kuan's blog at Appetite for China, a food writer who is currently based in Beijing. You can also check out my previous adventures in Beijing here, here, here, here, here, and here.

On an unrelated note, you can now stalk me and practically follow me everywhere my stomach takes me. Look over to your right, below the Foodbuzz badge. ;)

Eating Sydney: Longrain Restaurant and Bar

noreply@blogger.com (Rasa Malaysia) — Wed, 09 Apr 2008 11:17:00 +0000

(Click the above to view 6 pictures. Best viewed with Internet Explorer 7.)

Thanks to my friend Syrie at Taste Buddies, I savored some of the best Thai food that I have ever tasted in my life--at the famed Longrain Restaurant and Bar in Sydney today.

The food was sooooooo good that I just had to buy the cookbook right there and then.

I have to call your attention to the restaurant's signature dish--eggnet with ground pork, prawn, peanut, bean sprouts in sweet vinegar; it is practically to-die-for. Despite its "netty, creative, and somewhat fusion" appearance, it's every bit distinctively SIAM--sweet, sour, spicy, and salty...

While in Sydney, one has got to try out the world-famous rock oysters, so I ordered one freshly shucked rock oyster with red chili, lime juice, and deep-fried eschalots. Heck, I don't even know what eschalots are but they sure tasted heavenly on top of the silky smooth rock oyster. (Darn it, I should have ordered half a dozen instead of one!). After this treat, I don't think I can go back to the plain cocktail sauce and lime with oysters anymore. It's heaven and earth.

Longrain Restaurant and Bar
85 Commonwealth Street
Surry Hills,
NSW, Australia 2010

Note: I am not a big fan of fusion food; those over-the-top and neither east-nor-west food. There are definitely Thai/Chinese fusion dishes at Longrain, but they still retain the signature flavors despite the western presentation and plating. Just reading through the recipes, I know that the cookbook is a keeper...just the eggnet recipe is worth shelling out $16 for.

Food Porn: Salt and Pepper Mud Crab at Sydney Fish Market

noreply@blogger.com (Rasa Malaysia) — Mon, 07 Apr 2008 20:15:00 +0000

My bounty at Sydney Fish Market--salt and pepper Australian Mud Crab. I originally picked a live green-lip abalone but it was DOA (dead on arrival), but you can't go wrong with giant mud crab, deep-fried with salt and pepper batter.

If you like Chinese/Cantonese-style seafood, head over to Christie's Seafoods. You can't miss it as they are the first one to your left as soon as you enter the market; Christie's Seafoods is also the busiest one with throngs of hungry tourists (mostly Chinese naturally) lining up for their fresh catch.

Just pick your seafood--live mud crabs, yabbies, abalone, lobsters, pippies, vongole (clams), mussels, fish, etc.--then tell the waitress exactly how you wanted your selection(s) prepared, and voila, you're in seafood heaven. And oh, at a much decent price, too...

Sydney Fish Market is a seafood connoisseur's dream come true. :)

Eating Sydney: Steamed Oysters and $48/kg Pippies!

noreply@blogger.com (Rasa Malaysia) — Sun, 06 Apr 2008 10:49:00 +0000

Seafood is ~~exceedingly~~ expensive in Sydney--think $150/kg lobster sashimi ~~(average 5-7 kg per lobster, so do your math)~~, $88/kg mud crab, and $48/kg clams or "pippies."

(Edited: Read the comments area)

OUCH!

~~I'm not moving to Sydney anytime soon, regardless how nice and how much closer it is to Malaysia.~~

(Edited: I just came back from the Sydney Fish Market today and have a much better picture about the price of seafood here. They are still more expensive compared to the US, and with the weakening US$ which is almost at par with AU$ now, it doesn't help. But, they are acceptable to me now. So, I might move to Australia sooner than you think. *wink*)

Anyway, these big, fat, and succulent New Zealand oysters are affordable. Priced at $3 per oyster, they were delicious. Steamed oyster with ginger and scallions is something that I miss dearly since moving away from San Francisco; somehow steamed oysters are impossible to find in Chinese restaurants in LA and Orange County. I don't know why?!

Now onto the ~~insanely~~ expensive pippies, but probably the best stir-fried style I've ever tasted, after the jump...

What a great recommendation from Grab Your Fork! Unlike the Manila clams we get in the US (which could get mushy sometimes), or Kepah/Lala in Malaysia, these pippies come in a different shape, the texture is slightly chewy and rubbery, but they taste heavenly stir-fried with the XO Sauce. (XO Sauce is a Cantonese-style sauce made of chilies, onion, garlic, and dried seafoods such as scallops, shrimp, and fish.) I just love them so much!

If you love shellfish like I do, I strongly recommend you to try them out if you are in Sydney.

Golden Century Seafood Restaurant
金唐海鲜酒家
393-399 Sussex Street,
Sydney NSW 2000
Australia
Tel: (61) 2 9212 3902

Note: just some quick comparisons, in the Chinese seafood restaurants in the LA area, you can get live Boston lobsters for $19.95/lb. For king crab, you can get it about $39.95/lb or less, and Dungeness crab for only $9.95/lb. For manila clams, they are sold for $3.95/lb in Asian stores.

1 kg = 2.2 lbs
US$1 = AU$1.10

Cooking Like A Celebrity Chef: Jean-Georges's Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice

noreply@blogger.com (Rasa Malaysia) — Wed, 02 Apr 2008 22:06:00 +0000

(Click the above to view 5 pictures. Best viewed with Internet Explorer 7.)

There is an "inner celebrity chef" in me.

I always daydream about my "celebrity chef" moments--giving speeches about my cooking and recipes to applauding fans; authoring a series of Rasa "fill-in-the-country-name" cookbooks (starting with Rasa Malaysia, of course); hosting glitzy food schmooze fests attended only by the crème de la crème; looking-and-cooking pretty in the highest rating lifestyle and food show; and the list goes on. All these are fantasies, but I indulge in them whenever possible.

This past weekend, instead of just dreaming, I actually made a celebrity chef dish. Thanks to the abundant celeb chef-authored cookbooks out in the market, now everyone can cook like one in your home kitchen...

Since I bought the acclaimed "Asian Flavors of Jean-Georges" cookbook, I have been wanting to try out his steamed mussels recipe. The picture on the cookbook was practically calling my name, and it's no secret that I am partial to shellfish. It was a great choice as Jean-Georges's steamed mussels recipe is exquisite--the flavor delivered was simply "ambrosial."

The most interesting ingredient used in Jean-Georges's steamed mussels recipe is coconut juice--the soul of this dish and the base of the highly addictive broth. While I have tried coconut juice steamed herbal chicken in Malaysia, I have never thought about the possibility of using it with shellfish. What a brilliant idea! The refreshing taste of coconut juice infuses the mussels with just the right tint of natural sweetness, while it brings out and complements the complex flavors of lemongrass, bird's eye chilies, galangal, and Thai basil. The steamed mussels were delicious and I kept not a single drop of the broth to waste. When food is that good, it's a satisfaction. My stomach and taste buds were thoroughly fulfilled.

Jean-Georges's steamed mussels is a 5-star recipe and it's Rasa Malaysia certified. Now, I can't wait to try out all his other recipes, including the one on the cover of the cookbook: Cod with Malaysian Chili Sauce. Perhaps I will get a chance to work on this recipe with Mr. Jean-Georges and help him perfect his Malaysian Chili Sauce. *wink*

To get a copy of Asian Flavors of Jean-Georges, please click here. To see my recommendations of "Must-Have Cookbooks," please click here.

P.S.: Previously, I tried to be Nobu Matsuhisa and here is the recipe of Nobu's famed Black Cod with Miso.

Recipe: Jean Georges's Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice
Adapted from "Asian Flavors of Jean-Georges"

Ingredients:

1 lb mussels (washed and bearded)
6 stems of Thai basil leaves (use only the leaves)
1 clove garlic (minced)
1 clove shallot (minced)
3 bird's eye chilies (finely chopped)
1 1/2 tablespoons cooking oil

For the broth:

Juice of 2 small coconuts/3 cups
1/2 inch galangal/ginger (lightly pounded)
1 lemongrass stalk (trimmed, smashed, and chopped)
3 bird's eye chilies (smashed)
1/2 teaspoon grated fresh lemon zest
1 tablespoon lemon juice
Salt to taste

Method:

Bring the coconut juice, galangal/ginger, lemongrass, and smashed bird's eyes chilies to boil over high heat. Add the lemon zest and simmer for 10 minutes. Add the lemon juice and salt to taste. Remove from the stove, strain the broth and set aside. Discard the aromatics.

Heat up the cooking oil in a wok or deep saucepan that can later be covered. Add the minced garlic and shallots and cook until lightly browned. Stir-in the chopped bird's eye chilies, then add the mussels and the broth. Add the basil leaves, cover and cook until all mussels are open. Add salt to taste, dish out and serve hot with steamed rice.

Jamaican Jerk Chicken (and Tropical Mandarin Oranges Salsa)

noreply@blogger.com (Rasa Malaysia) — Sun, 30 Mar 2008 19:39:00 +0000

(Click the above to view 7 pictures. Best viewed with Internet Explorer 7.)

While the majority guessed I used my own secret seasoning, the answer is store-bought Jerk marinate. Sorry to disappoint you, folks!

Since my trip to Jamaice 5 years ago, I have fallen in love with Jamaican jerk chicken--the food that I ate in Jamaica every day during that vacation. So, as soon as I met up with Cynthia of Tastes Like Home in Barbados during my recent cruise vacation, I told her to take me to a local store to buy "real" jerk seasoning, and she kindly bought me a bottle of "Walkerwood Spicy Jerk Marinate"--a product made in Jamaica--plus other Barbabos marinate goodies.

I marinated the chicken overnight with the jerk seasoning, grilled the jerk chicken to perfection, and then brushed them with some olive oil before serving. These Jamaican jerk chicken were fiery hot and very spicy, just the way I like it...

I paired the Jamaican jerk chicken skewers with tropical mandarin oranges salsa, which helped to tone down the heat. Plus, the tropical salsa reminded of my leisure days in the islands of the Caribbean, where life is about sun, warmth, fun, and happiness.

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Related Posts:

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Recipe: Tropical Mandarin Oranges Salsa

Ingredients:

1 can (11 oz. net weight) mandarin oranges
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
1 tablespoon chopped onions

Method:

Open the can and drain the mandarin oranges. Set aside.

In a mixing bowl, mix the mandarin oranges, lime juice, chopped cilantro and onions. Chill in the fridge for at least 1 hour, serve cold.

Guess the Secret Seasoning

noreply@blogger.com (Rasa Malaysia) — Sat, 29 Mar 2008 00:48:00 +0000

Let's play a guessing game.

Can you tell me what secret seasoning/ingredient behind these yummy grilled chicken skewers?

Take your guess here.

Pineapple Tarts Filling

noreply@blogger.com (Rasa Malaysia) — Thu, 27 Mar 2008 02:45:00 +0000

Since my last post on pineapple tarts, I've received a few emails asking me about the filling--how it looks, the texture, the inside of the pineapple tarts--and I thought I would share this picture of pineapple tarts filling with you.

A perfect pineapple filling should be golden brown in color, with a sticky texture. The golden hue comes from the sugar added during the cooking process.

Last night, I made another two trays of pineapple tarts and converted them into pineapple shortcakes by adding 1 tablespoon of vegetable shortening. Oh my, what a phenomenal improvement--the pastry was soooooo crumbly it practically melted in my mouth. Needless to say, I finished all of them, again!

What about the 7 pounds I lost? Well, I've gained back 4...time for more salad and tofu! *wink*

View the inside of the pineapple tart after the jump....

To read the original post and get the complete recipe of pineapple tarts, please click here.

Recipe: Pineapple Tarts/Pineapple Shortcakes (凤梨酥/菠萝酥)

noreply@blogger.com (Rasa Malaysia) — Mon, 24 Mar 2008 00:27:00 +0000

(Click the above to view 7 pictures. Best viewed with Internet Explorer 7.)

It worked.

My self-imposing carb-free and sugar-free diet worked. Remember that annoying "I lost 40 pounds in 2 weeks" Google ad showing at the bottom of my post? Now, I can proudly have a banner up that says "I lost 7 pounds in 3 days!" All it takes was discipline, really.

After 3 days of eating organic greens, tofu, fruits, and soups, I developed a critical craving for carb and sugar--I needed a kick to my bland palate, I needed something loaded with carb, hopefully sweet and sinfully buttery. Then, I thought about the various pineapple tarts recipes that I have been saving for months. What a brilliant idea! Pineapple tarts have gotten everything that I was craving for: carb, check; pineapples, mmmm yum; sugar, oh yeah; butter, hell yeah!

And hence, two trays of buttery, sweet, flaky, delicious, and beautiful pineapple tarts were born in my kitchen. Thanks to my Malaysian friend Mandy at Fresh from the Oven, I couldn't get enough of them, and I am definitely saving her recipe for good...

(Pineapple tarts/凤梨酥/菠萝酥 are commonly baked for the celebration of Chinese New Year festival in Malaysia and Singapore. In Taiwan, pineapple tarts/凤梨酥 are exceedingly popular but the recipe calls for shortening and milk powder and taste slightly different. Because shortening is used in the Taiwanese version, they are also called pineapple shortcakes. )

Making these pineapple tarts (凤梨酥/菠萝酥) takes some patience, especially with the pineapple filling. As with every single baking project that I have undertaken, I cheated and took some shortcuts and luckily they worked out.

The pineapple tarts looked so photogenic I just had to put in some extra efforts to make them picture perfect, and I think they turn out to be quite Donna Hay worthy. What do you think?*wink*

(Don't forget to read the comments section of this post; things get a lot more interesting--and controversial--there.)

Recipe: Pineapple Tarts
Adapted from Fresh from the Oven
(Makes 24 tarts)

Ingredients:

For the pasty filling:

2 1/2 cups all-purpose flour
2 sticks butter (I used Challenge brand, which is recommended by Saveur magazine as one of the best butter brands in the US)
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners' sugar/icing sugar
2 tablespoons cornstarch
1 tablespoon vegetable shortening (optional but it will make the tarts extra crumbly)
1 egg yolk (lightly beaten for egg wash)

For the pineapple filling:

2 cans (20 oz can) sliced pineapples
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch (mixed with 1 teaspoon water)

Method:

Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch to thicken the mixture. Set aside and let it cool in the fridge.

Sieve the flour, corn flour, salt and sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined.

Divide the pastry dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash.

Preheat the oven for 350F and bake for 20-25 minutes or until light brown.

My shortcuts:

For the butter, I didn't cream it with the electronic hand mixer. I nuked it in the microwave for 10 seconds and then mix everything together with hands. I know this is not the best shortcut because the heat in the butter might "cook" the flour.
For the pineapple filling, drain the pineapple slices and then squeeze the extra water/juice with your hands. If you don't, it's going to take you an hour or more to make the pineapple filling.
I didn't crush the pineapple slices manually, I dropped them into a mini food processor and blend them for 10 seconds.
I didn't use low to medium heat to cook the pineapple fillings. I use high heat (but stir continuously) and then lower to medium heat. I don't have patience for low heat.

Note: Please use the shortcuts above with caution. It worked out for me, but I would advise you to follow the proper instructions instead of cheating like I did. ;)

A Long Overdue Post: My Weekend at Rasa Sayang Resort and Spa, Penang, Malaysia

noreply@blogger.com (Rasa Malaysia) — Fri, 21 Mar 2008 17:45:00 +0000

(Click the above to view 28 pictures. Best viewed with Internet Explorer 7.)

A few months ago, when I was home in Penang, I took a "weekend vacation" away from my parents' house and stayed at the revamped and remodeled Rasa Sayang Resort and Spa--the legendary hotel/resort that pretty much shaped up and defined the hospitality and tourism industry in Penang, Malaysia.

Rasa Sayang Resort holds a special place in my heart; I remember my childhood days when my parents took me out on picnics by the beach, and we would always end up at the Batu Feringgi beach fronting Rasa Sayang. When I was in high school, my buddies and I would go to Rasa Sayang--snapping pictures of our youthful and silly selves in the beautiful and exotic environs of Rasa Sayang. When friends or family members visited Penang, Rasa Sayang was always "the" tourist attraction I would take them to, even just to walk through it. And not to forget my second sister's wedding in its majestic ballroom when my family hosted one of the most special--and grandest--weddings in my family. So many old memories conjured up in my mind just thinking about Rasa Sayang. I was very happy I finally had the opportunity to stay there, even just for two nights...(read about my full experience after the jump)

I checked into a standard suite at the exclusive Rasa Wing and found the service very attentive and impeccable. I am no stranger to great hospitality and have stayed at some of the world's best hotels, but I was completely blown away. I especially loved the bath tub in the balcony where my butler prepared a hot ginger bath for me. Other personal touches include the complete line of Etienne Aigner products in the bathroom; a welcome champagne, fruit basket, warm tea and chocolate(!) when I checked in; complimentary English high tea at Rasa Wing's lounge every afternoon; and a very special welcome gift--a beautiful Shangri-La Cookbook!! Now, that's what I call real hospitality. :)

I usually shun away from eating in the hotel, but the buffet dinner served at the Spice Market Cafe at Rasa Sayang was fantastic--wide array of seafood dishes (warm and cold) including lobsters, endless selection of decadent desserts, and very delicious Malaysian and international selections. I can't think of any buffets better than Rasa Sayang's except the buffet at The Intercontinental, Kowloon. However, when you compare the price tag of RM96 (about US$30) to US$90 at The Intercontinental, the answer is crystal clear. If you love buffets, Spice Market Cafe at Rasa Sayang is your answer. Other than dinner, Spice Market Cafe is also open for breakfast and lunch.

(For a detailed write up, please check out Vikeong's post about his dining experience at Spice Market Cafe).

All in all though, if you are going to Penang, I strongly recommend you to stay at Rasa Sayang Resort and Spa. Batu Feringgi is a very scenic spot in Penang, and Rasa Sayang will complete your Penang experience with world-class service, hospitality, and facilities. What's more, spa lovers can now indulge yourself with signature treatments offered at CHI Spa--the only CHI outpost in Malaysia. Plus, come night time, the Feringgi night bazaar (or "pasar malam") just a few steps away from Rasa Sayang Resort and Spa comes to life and beckons with local souvenirs, batik, clothes, paintings, watches and leather goods (knock-off Rolex and Louis Vuitton anyone?), numerous restaurants, and of course, the world famous Penang hawker food served at local coffee shops/"kopitiam."

I love Penang, and I adore Rasa Sayang. I hope one day you will get to visit Penang, the place I will always call home. For now, please click here to view the pictures of my wonderful weekend at Rasa Sayang Resort and Spa.

Shangri-La's Rasa Sayang Resort and Spa
Batu Feringgi Beach,
11100 Penang,
Malaysia
Phone: (604)888-8888
Fax: (604)881-1800
Email: rsr@shangri-la.com

Recipe: Spinach and Tofu Salad with Japanese Sesame Miso Dressing

noreply@blogger.com (Rasa Malaysia) — Tue, 18 Mar 2008 19:51:00 +0000

(Click the above to view 5 pictures. Best viewed with Internet Explorer 7.)

My cheekbones have gone missing.

I have been looking for them in the mirror--during day time under natural sun light; indoor under soft tungsten light; in the office with bright fluorescent light--but they are nowhere to be found. They have indeed gone missing.

What I see in the mirror--and most evidently from my travel pictures--are fats, or fat cells, as my gym instructor on Norwegian Cruise Line would refer to. These fat cells have overtaken my face and swallowed up my cheekbones. They have claimed their green card and permanent residency on my ever bulging and protruding stomach and waistline. That's not all; they have also crawled into the contour of my face, staked their claims on my thighs, my arms, my butt, even my toes! They are pervasively and invasively everywhere...

Those are the sad consequences of what would have been a perfect cruise vacation. When I mentioned I packed on pounds in my previous post about binge eating during my trip, I wasn't half joking. I have indeed put on weight. I have become "bulat" in Malaysian language, meaning r-O-O-O-O-O-u-n-d.

As a remedy, I have to start ~~starving myself~~ eating healthy to shed those unwanted cells; I resort to vegetables, fat cells' worst enemy.

Eating healthy doesn't mean that one has to swallow tasteless and unappetizing food. (Check out VeganYumYum who whips up droolsome vegan foods; she is also the real QUEEN of food porn in my sincere opinion.) I started off my healthy eating diet today with a bowl of this pleasing, fresh, and delicious spinach and tofu salad with sesame miso dressing--a wonderful salad served at my favorite Japanese joint.

I felt great after eating this spinach and tofu salad. Listen fat cells, I am fighting back, and now get off my cheekbones please!!!

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Looking for more Japanese recipes? Check out the following on Rasa Malaysia

1. Miso Soup with Clams (Asari Miso Soup)
2. Bacon-wrapped Cherry Tomatoes
3. Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce

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Recipe: Spinach and Tofu Salad with Sesame Miso Dressing

Ingredients:

1 pack organic baby spinach (I got mine at Costco)
1 pinch sesame seeds (for garnishing)
1/2 block tofu (cut into small cubes)

Low Fat Japanese Sesame Miso Dressing:

1 tablespoon white miso
1 tablespoon ponzu sauce
1/2 tablespoon sugar
1 tablespoon sesame seeds (ground with mortar and pestle)
1/4 cup water

Method:

Mix the sesame miso dressing ingredients until well blended. (You can heat up the dressing in a small sauce pan and chill in the fridge for 30 minutes before use.)

Wash the baby spinach and drain excess water. In a salad bowl, toss the baby spinach with tofu and sesame miso dressing. Dish out and serve cold.

Chinese Recipe: Fried Rice, Deluxe Version

noreply@blogger.com (Rasa Malaysia) — Mon, 17 Mar 2008 04:45:00 +0000

(Click the above to view 4 pictures. Best viewed with Internet Explorer 7.)

Chinese fried rice, everyone's favorite rice dish needs no further introduction from me.

As ubiquitous and simple as it is, there are probably dozens of fried rice recipes--plain, with chicken, shrimp, lap cheong (Chinese sausages), pork, beef, vegetables, kimchee, salted fish, eggs, or any combinations of the ingredients above and more. Regardless of the ingredients used, fried rice always pleases my palate and appetite.

What I had for dinner tonight was a deluxe version of Chinese fried rice. I love Cantonese chicken and salted fish fried rice (咸鱼鸡粒炒饭), but I also wanted Chinese sausage/lap cheong and baby shrimps in it, hence I came out with this deluxe version of Chinese fried rice....

The best fried rice calls for overnight rice. If overnight rice is hard to come by in your household, here is what you can do and you don't have to wait a day and a night for your rice to turn into overnight rice. The next time you have takeout or eat out at Chinese/Asian restaurants, get an extra serving of steamed rice. Keep it in your fridge for a night, and the next day, your extra steamed rice becomes the perfect overnight rice that you can use to make fried rice. I "cheat" like this all the time...it's so convenient.

Try this and I hope you will like it!

Recipe: Chinese fried rice with chicken, shrimp, Chinese sausage (lap cheong) and salted fish

Ingredients:

4 cups overnight rice
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1/8 tablespoon salt
1/4 tablespoon sweet soy sauce (ABC Kecap Manis)
3 dashes white pepper powder
1 skinless and boneless chicken breast (cut into small cubes)
1 Chinese lap cheong/sausage (diced into small pieces)
1/2 cup baby shrimp
1/2 cup green peas
2 tablespoons cooking oil
2 cloves garlic (finely chopped)
2 eggs (light beaten)
1 small piece of salted fish (diced into small pieces)

Method:

Heat up a wok with two tablespoons of oil. Add salted fish and fry until aromatic, set aside. Using the same oil, saute the garlic until aromatic. Add in chicken, baby shrimp, Chinese sausage and peas and stir fry until they are half cooked. Season with salt and continue to stir-fry until they are 80% cooked. Add in the overnight rice and stir well with the ingredients. Add in soy sauce, fish sauce, sweet soy sauce, white pepper powder and continue to fry the rice for a couple of minutes.

Make a "well" in the middle of the wok and pour the beaten eggs in the middle of the rice. Wait for 30 seconds and then cover the "egg well" with the rice. Leave it for 30 seconds and continue to stir-fry the rice so the eggs form small pieces and mix well with the rice. Add in the fried salted fish and do some quick stirs, dish out and serve hot.

Recipe: Restaurant-style Chinese Greens with Oyster Sauce

noreply@blogger.com (Rasa Malaysia) — Thu, 13 Mar 2008 05:52:00 +0000

(Click the above to view 4 pictures. Best viewed with Internet Explorer 7.)

I have been asked too many times how to make a simple Chinese greens dish ala Chinese restaurant style...so here it is, the secrets, tips, and recipe to make all your vegetables taste and picture perfect, just like top Chinese/Cantonese chefs do.

Chinese greens with oyster sauce is an easy dish to prepare but not many can make it right. I have seen too many overcooked vegetable dishes served—at homes and even at restaurants. Once you grasp the basic techniques and skills of making this dish, you can pretty much cook any vegetables or Chinese greens you want—choy sum, kai lan (Chinese mustard greens), bok choy/baby bok choy, or any green leafy vegetables.

Without further ado, I unveil the following secrets, tips and tricks after the jump....

Rasa Malaysia's Guide to Making Restaurant-style Chinese Greens with Oyster Sauce:

Buy fresh vegetables – select the freshest greens available in your market. Such as the baby bok choy shown in my pictures.
Use garlic oil – I use a lot of garlic oil in my Chinese cooking. It adds a lot of depth to simple dishes and infuses the veggie with garlicky flavor and aroma.
Use cooking oil wisely – Add a drop or two cooking oil into the water before blanching the vegetables. The cooking oil coats the vegetables so they look fresh and green, not purple.
Don't kill your vegetables, they are already dead! – Don't overcook your vegetables by leaving them too long in the boiling water. Perfectly blanched vegetables should be somewhat crunchy, not limp and wilted.
Discard excess water from the vegetables before plating/serving – Drain the water from the vegetables so it doesn't dilute the sauce. Excess water in the vegetables will make your vegetable dish watery.

Now that you have the chops, complete your Chinese meals with a plate of fresh, green, and delectable Chinese greens. Trust me, vegetables never look or tasted this good from now on. :)

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Want more garlic oil and oyster sauce Chinese cooking? Check out these recipes on Rasa Malaysia:

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Recipe: Restaurant-style Chinese Greens with Oyster Sauce

Ingredients:

Your favorite Chinese greens (I used 6 baby bok choy for my dish)
1 tablespoon oyster sauce (Lee Kum Kee brand preferred)
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar
2 dashes of white pepper powder

Garlic Oil:

2 cloves garlic (finely chopped)
1 teaspoon oil

Method:

Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.

Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.

In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the blanced vegetables. Top the vegetables with the garlic oil and serve immediately.

Cook's Note:

For the garlic oil, the garlic will continue to cook in the oil so as soon as they turn light brown in the wok, you should dish it out. Eventually, they will turn golden brown. :)

Cruise Food: Norwegian Cruise Line and the Concept of Freestyle Cruising

noreply@blogger.com (Rasa Malaysia) — Mon, 10 Mar 2008 06:11:00 +0000

(Click the above to view 36 pictures. Best viewed with Internet Explorer 7.)

I am back from 9 days sun, fun, and food filled cruise vacation to South Caribbean (Dominican Republic, British Virgin Island, Antigua, Barbados, and St. Lucia) on Norwegian Cruise Line/NCL--which coincidentally is owned by Malaysian Star Cruise. What a blast!

I like to think of myself as a tasteful traveler, hence I have always felt skeptical about cruising. The notion of being with a shipload of 65 years olds and their horde of families who jam swimming pools and Jacuzzis while live band plays Kokomo in the background are not my definition of a great vacation. And oh, let’s not forget about being fed 24/7 with really crappy "international” buffet. Cruising was never high on my travel wishlist but I decided to give it a shot after strong recommendations from my neighbor who recently celebrated their honeymoon on Norwegian Cruise Line.

I am glad I did. This virgin voyage of mine has since changed my perception—and skepticism—about cruising. Cruising is actually not half bad. For starters, there are lots of things to do onboard: gym, shows, ping pong, ball games, karaoke, gambling, even attending Photoshop classes! Cruising is also great for people who can’t afford a lot of holidays but wanted to maximize each vacation with more places to see. I liked the cruise and thoroughly enjoyed the foods served on board (read: I have packed on pounds) due to my binge eating on the cruise...

The biggest selling point of Norwegian Cruise Line is “freestyle cruising.” Put simply, it means there is no fixed dining time onboard and you can eat anytime, anywhere, and as many times as you want, free. There are 13 restaurants on the ship but only one serves buffet (click here to see the decadent desserts), the rest are sit-down restaurants with real menus. At the main dining room, the menu even changes daily!—a result of the collaboration between NCL and Cooking Light. There are also specialty restaurants such as French, Asian, and Steak House. In these specialty restaurants, you pay a small cover charge (average $10-$20 person for dinner, but 50% off after 9 pm) and you get really delicious food and more attentive service.

The foods served on Norwegian Cruise Line are by no means gourmet food or 5-star worthy, but they are good, considering the fact that they are cruise food. And get this: in any of the sit-down restaurants on NCL, you can order multiple items on the menu from each category if you want; 2 appetizers, 2 soups/salad, 2 entrees, 3 desserts, sure, why not?! All you have to do is ask. Case-in-point: one night I requested an extra lobster tail for my main entrée and the waiter brought me two! Now, that’s what I call “Exceed Expectations” on my customer satisfaction card!

Anyway, let’s check out some of the yummy foods I savored here. I only have one advice to give: if you are a real foodie, you might want to book your next cruise on NCL, the only caveat is I can’t guarantee you will maintain your current waistline. *wink*

P.S.: The food pictures were shot under various light settings. All I can say is that without natural sunlight, my food photography is worth nothing!

P.P.S.: Another highlight of the trip was the meeting with the very sweet and warm Cynthia (and Susan) of Tastes Like Home. Thanks for the round-the-island tour in Barbados, great lunch, and the seasonings...I can't wait to try them out. :)

New York Times

noreply@blogger.com (Rasa Malaysia) — Sat, 08 Mar 2008 22:15:00 +0000

I am still on the cruise, on the way back. I received lots of emails from many of you about the article. Thanks for the news!

~~Thanks to the 75 cents per minute charge, I can't afford to find the article...not to mention the snail-crawling speed.~~

Here is the link: http://www.nytimes.com/2008/03/05/dining/05glute.html

New York Times! W00t!

Thanks the editor for interviewing me and thanks all for visiting my blog!

:)

Photoblog: The Colors of Caribbean

noreply@blogger.com (Rasa Malaysia) — Fri, 07 Mar 2008 14:42:00 +0000