Pandan (Screwpine Leaves) Chicken

Apologies for being so irresponsive to your comments and the lack of posting. I am on the road for two weeks and will be heading back soon. However, I wanted to share with you a new summer recipe--pandan chicken or fried chicken wrapped with screwpine leaves. Here is just one picture for now; I will do the fancy Lightbox picture set and share the recipe when I return... Recipe: Pandan (Screwpine Leaves) Chicken Ingredients: Pandan leaves 2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes) 1/8 teaspoon sesame seeds 1 teaspoon soy sauce 1/2 teaspoon oyster sauce 1/8 teaspoon sesame oil 3 dashes white pepper powder 1/4 teaspoon sugar 1/8 teaspoon fish sauce 3 inches fresh ginger (grated and squeezed for juice) Method: Mix the chicken pieces with all the seasonings above. Add the ginger juice and marinate for 1 hour. Put a piece of the chicken towards the end of the pandan leave and roll it up tightly. Hold tight with a tooth pick. Deep fry until the golden brown. Dish out and serve hot. Continue Reading "Pandan (Screwpine Leaves) Chicken"

Recipe: Bacon Wrapped Cherry Tomatoes

I am writing this from Beijing (yes, Beijing again!). The local time is 10:30 AM and the sky is grey and very overcast (or is it pollution?). Back in the United States, summer is in full bloom now. The sun is scorching hot, all flowers blossom, young senoritas are strutting their stuff in short shorts, but most evidently, everywhere you turn to, there is a party going on--be in on the beach, at the parks, inside or outside the house, or at the club house. Summer is always fun in the United States. Since this is the first summer Rasa Malaysia celebrates, I thought I would share some of my favorite summer recipes with you. Have you ever served grilled cherry tomatoes with bacon at your parties? If not, do try this out. It's real simple to make but the end results are delicious, pretty, and a total crowd-pleaser for your parties all summer long. I first had them in Tokyo a few years ago and now am hopelessly hooked. This is also a must-have item for me whenever I have Japanese yakitori... I am not going to write a lengthy post so I will let the pictures speak the words for me. Click here to view all pictures. Recipe: Bacon Wrapped Cherry Tomatoes Ingredients: 1 pack cherry tomatoes (12 oz) 1 pack bacon (12 oz) Toothpicks (soak the toothpicks in water for a few hours) Nanami Togarashi (Japanese assorted chili pepper) Cut the bacon strip into half-length. Put the cherry tomato towards the end of the bacon strip and wrap tight. Hold the cherry tomato with a toothpick, set aside. Sprinkle some Nanami Togarashi onto the bacon. Heat up an indoor grill and grill until the bacon turns brown and crisp. For an outdoor grill, use low heat. Serve immediately. Cook's note: You can get Nanami Togarashi at the Asian section of any food stores. Continue Reading "Recipe: Bacon Wrapped Cherry Tomatoes"

Recipe: Vietnamese Tau Hu Ky (Bean Curd Skin with Shrimp)

Tau Hu Ky, or fried shrimp wrapped with bean curd skin is a must-have appetizer for me whenever I go to Vietnamese restaurants. The reasons are very obvious: 1) I love bean curd products, especially bean curd skins; 2) I live to eat shrimp (check my recipe index and you will know what I mean); 3) Bean curd skins + shrimp + deep fried to oily golden glory, need I say more? I believe Tau Hu Ky is the Vietnamese adaptation of a similar Chinese appetizer 鲜虾腐皮卷 or fried shrimp rolls which are commonly available as dim sum. While I love the Chinese version (come with a black vinegar dipping sauce), I also adore Vietnamese Tau Hu Ky. The main difference is the texture of the filling: Tau Hu Ky uses ground shrimp emulsion instead of chopped shrimp. Egg whites are added to the filling to make it fluffy and light... Now, I am calling your attention to that little basil leaf on the plate! That's my first ever herb garden in a pot. Straight from Home Depot, I hope this pretty plant will flourish in my hands. The idea of being able to pluck the leaves for garnishing and cooking is too exciting. Anyway, here is the recipe for Tau Hu Ky, adapted from my Vietnamese Cha Tom hors d'oeuvres. Enjoy and have a great weekend! Recipe: Vietnamese Tau Hu Ky (Bean Curd Skin with Shrimp) Ingredients: 1 pound raw shrimp (smaller shrimp) Dry bean curd skin (cut into 6 in. x 9 in. pieces; 4 pieces) 1 clove garlic 3 thin slices fresh ginger 1/8 teaspoon salt 1/4 teaspoon sugar 1 egg white, beaten until frothy 1 stalk scallion (finely chopped) 2 dashes white pepper powder 2 teaspoons lard or cooking oil Method: Rinse and devein the shrimp. Dry the shrimp thoroughly with paper towels. Put the shrimp, ginger, garlic, white pepper, lard into a food processor and blend well to form a paste. Transfer the shrimp paste into a bowl. Beat the egg white with an electronic hand beater until frothy. Combine the shrimp paste with beaten egg white and blend well with hand. Add finely chopped scallion to the shrimp paste. Divide the shrimp paste into four equal portions. On a chopping board, use a damp towel to wipe the surface of the dry bean curd skin until it's soft for wrapping. Put the shrimp paste in the middle bottom of the bean curd skin and roll it into a 4 in. by 3 in. pieces. Seal and hold the sides and edges with some shrimp paste. Heat up a wok of oil and fry them until golden brown. Cut the Tau Hu Ky into bite size pieces and serve with garlic chili sauce. Continue Reading "Recipe: Vietnamese Tau Hu Ky (Bean Curd Skin with Shrimp)"

Recipe: Grilled Chicken Meat Balls (Yakitori)

My current food crush on Japanese food continues with yakitori, or Japanese grilled chicken skewers. If you have tried yakitori before, chances are you have tasted these legendary grilled chicken meat balls. Known as Tsukune in Japanese, I am nuts for these balls. They are juicy, yummy, and definitely my favorite and a must-have item at yakitori restaurants or izakaya (Japanese pub-like restaurants serving sake and small dishes). I got the recipe from "Japanese Cooking" by Emi Kazuko and these homemade grilled chicken meat balls weren't half bad. All in all though, I enjoyed the cooking process and was pleased with the results, especially the pictures... Enjoy! Recipe: Grilled Chicken Meat Balls (Yakitori) Ingredients: 11 oz skinless chicken (minced) 2 eggs 1/2 teaspoon salt 2 teaspoons plain (all-purpose) flour 2 teaspoons corn starch 6 tablespoons dried bread crumbs 2 inches fresh ginger root (grated) Bamboo skewers For the "tare" yakitori sauce 4 tablespoons sake 5 tablespoons shoyu (soy sauce) 1 tablespoon mirin 1 tablespoon sugar 1/2 teaspoon corn starch blended with 1 teaspoon water Method: Put all the ingredients for the chicken balls (except the ginger) in a food processor and blend well. Wet your hands and scoop about a tablespoonful of the mixture into your palm. Shape it into a small ball about half the size of a golf ball. Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp. Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels. In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl. Thread 3-4 balls on to each bamboo skewer. Grill the skewers with an indoor grill or broiler or on a barbeque (preferred). Brush them with the yakitori sauce and turn the skewers frequently until the balls turn brown. Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like. Other Japanese recipes: Baked Scallops with Creamy Spicy Sauce Black Cod with Miso Continue Reading "Recipe: Grilled Chicken Meat Balls (Yakitori)"

Recipe: Vietnamese Cha Tom

I am finally back after spending 3 weeks in Asia. As I walked into my house, I couldn't help but noticing my lonely kitchen. She was a little dusty and sad. All my pots, pans, utensils, and kitchen appliances were buried deep inside my cabinets. My kitchen needs a little action and activities; she needs me. I resolved to give my kitchen a proper "re-opening" ceremony with my cooking and she welcomed me with open arms. I wanted to make something special--something that needs extra time, patience, and dedication. I thought about a very good Vietnamese appetizer that I had right before I left and the end results are these beautiful and toothsome Vietnamese Cha Tom or Hue (a city in Vietnam) shrimp patties... It's sad to leave Malaysia yet again, but this marks the beginning of another mouthwatering and divine season of Rasa Malaysia fine food programming. So, remember to tune in (aka visit), send in text (aka comment), and maintain my ratings (aka traffic). ;) Enjoy the first episode of the new season. Recipe: Vietnamese Cha Tom/Hue Shrimp Patties 1 pound raw shrimp in shell (smaller shrimp preferred) 4 cloves garlic 1 teaspoon rock sugar (pounded to a powder) or 1 teaspoon granulated sugar 2 egg whites, beaten until frothy 1 tablespoon of rice powder 1/2 teaspoon of freshly ground black pepper 2 tablespoons lard or cooking oil Method: Shell and devein the shrimp and rinse. Dry the shrimp thoroughly with paper towels, blotting many times until dry. Put the garlic, shrimp, rock sugar powder, rice powder, ground black pepper, lard into a food processor and blend well. Transfer the shrimp paste into a bowl. Beat the egg white with an electronic hand beater until frothy. Combine the shrimp paste with beaten egg white and blend well with hand. Divide the shrimp paste into 3 equal portions. On a flat surface, roll out 24 inches of clear plastic wrap and fold it into half. Put one portion of the shrimp paste at one end of the plastic wrap and roll them into a sausage as pictured above. Tie both ends with string. Bring a pot of water to boil and then boil the three shrimp sausage rolls for 5 minutes. Dish up and let cool. Remove the plastic wrap and cut the shrimp sausage into small pieces as pictured above. Pan-seared both sides of the shrimp patties until they turn light brown. Serve with toothpick and garnish with chopped scallion. Cook's notes: I learned step 8 above from Iron Chef America! This recipe makes a killer appetizer or hors d'oeuvres. Continue Reading "Recipe: Vietnamese Cha Tom"

Clearing Out My Fridge: Part 2

Following the cutesy creation from the leftover ingredients in my fridge, here comes the sexy ones. Flirting with the world with their perky tails while wrapped tightly with golden outfits, these fried shrimps are seductress to the taste buds and make everyone wanting and crazing for more after first bite, aka love at first bite. Inspired by this and Rice and Noodles, these shrimps were marinated with some ginger juice plus other Rasa Malaysia secret seasonings. After some happy frolicking in the marinate, they were gracefully wrapped with spring roll skin and deep fried to crispy perfection. Devour these sexy as soon as they are hot off the frying pan and set your tongue on fire with dollops of spicy Sri Racha chili sauce. Sit back, take a bite, and let the gingery and flavorful juice burst in your mouth...can you say mmm mmm good?! Related Post: Clearing Out My Fridge, Part 1 Recipe: Fried Shrimp Wrapped with Spring Roll Skin Ingredients: 20 shrimps (shelled and deveined but leave the tail on) 20 spring roll skins 1 stalk of scallion (finely chopped) 1/2 red chili (finely chopped) Marinate: 3 inches of ginger (peeled, pounded with mortar and pestle, and squeezed for the juice) 1/8 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon lime juice 1/4 spoon of sesame oil 1/4 teaspoon of sesame seeds 1/4 teaspoon of corn starch 3 dashes of white pepper powder 1 egg white (lightly whisked for sealing purposes) Method: Pat dry the shrimps with paper towel and marinate with the above ingredients and the ginger juice. Add in the finely chopped scallion and red chili. Marinate for 20 minutes. Wrap each shrimp with a spring roll skin. Heat up a frying pan with oil and deep fry the shrimp until light brown. Serve hot. Continue Reading "Clearing Out My Fridge: Part 2"

Clearing Out My Fridge: Part 1

Six days, another six days and I shall hop on my flight on my way back to Malaysia for Chinese New Year. Never mind the unbearable coach seat (aka Economy class), 20 hours of eyes-wide-open (I can't sleep on the plane) and unappetizing in-flight food, I can hardly wait for the day to come. I am brimming with excitement. I think I am overly excited that I got myself sick. I am anxious to see my beloved family again, and, of course, I am looking forward to the mini Malaysian floggers get-together. But I have a problem. Not a material one, I reckon. As a matter of fact, it's a very fun one that stimulates lots of creativity. I need to clear out my fridge before I leave. I have lots of food sitting in the fridge--mostly leftover ingredients that I have used for my previous recipes--lots of them, little things here and there. I have to make use of them to make something good. Rummaging through my fridge, I found some random stuff such as peanut butter, butter, eggs, raisins, another sheet of Pepperidge Farm Puff Pastry, spring roll skins(!), sesame seeds, frozen shrimp, etc. I pondered for a while and came up with two brilliant and beautiful cooking ideas. Here is one of them that I just couldn't stop oooh's-and-ahhh's when I first saw these Peanut Butter Tartlets out of my oven. Too cute, too adorable. Hey Cutie, does my blog look good in this? I think it does. :) P.S.: Thanks all for your kind regards, I am feeling better now. P.P.S.: Do come back soon as I am going to reveal Part 2 of this series. I will tell you that I secretly call them "Hey Sexy!" Related Post: Clearing Out My Fridge, Part 2 Recipe: Peanut Butter Tartlets with Raisins Ingredients: 1 sheet of Pepperidge Farm puff pastry sheet Filling: 6 tablespoons of peanut butter 2 eggs 4 tablespoons of brown sugar 3 tablespoons of butter 3 drops of vanilla extract 1/4 cup of raisins Thaw pastry sheet at room temperature for 30 min. Unfold pastry on lightly floured surface. Use a 2-inch round pastry cutter to cut out 24 rounds. Use a rolling pin to lightly roll on the rounds and fit them into a mini muffin pan. Use an electronic hand beater to mix the peanut butter, butter, eggs, brown sugar and vanilla extract. Add raisins to the mixture and stir well. Save some for topping. Preheat oven to 400°F. Fill the tartlet with the peanut butter mixture (about 80% full).Top each with 1 or 2 raisins. Bake for 15-20 min. or until golden. Makes 24 tartlets. Continue Reading "Clearing Out My Fridge: Part 1"

Grilled Enoki Mushrooms Wrapped with Smoked Chicken Breast

Today, my quest for smell-friendly food continues with grilled Enoki mushrooms wrapped with smoked chicken breast. Inspired by Japanese yakitori, these grilled Enoki mushrooms are light, juicy, and appetizing--thanks to store-bought smoked chicken breast deli slices and the nice presentation. Lightly charred on the surface but still moist in the core, popping these little bites into my mouth was indeed satisfying. While I used chicken breast, any deli meats would work--turkey, sliced ham, bologna, or even bacon. Aside from the simple ingredients, these little hors d'oeuvres have the extra bonus of grilling in just minutes. Now this is what I call no-hassle food. Make them at home or for your next party; I can assure you that this recipe will be a crowd-pleaser! Recipe: Grilled Enoki Mushrooms Wrapped with Smoked Chicken Breast Ingredients: 1 pack of chicken breast deli slices 1 stalk of celery (sliced into small pieces for garnishing) 2 packs of Enoki mushrooms Toothpicks Fold the chicken breast deli slice into 1-1.5 inch width. Put some Enoki mushrooms in the middle of the chicken breast deli slice and wrap around. Stick one toothpick in the middle to hold the Enoki mushrooms. Garnish with sliced celery. Grill for 3 minutes or until lightly charred. Serve hot. Related Post: French Endive with Celery Mayonnaise, Artificial Crab Meat, and Raisins Continue Reading "Grilled Enoki Mushrooms Wrapped with Smoked Chicken Breast"

French Endive with Celery Mayonnaise, Artificial Crab Meat, and Raisins

After my heavy Malaysian cooking sessions recently, I run into a problem--my whole house smells like a typical Malaysian kitchen--the now stale smell of pungent ingredients such as belacan (Malaysian shrimp paste) and spices lingers in the air and I must say that it's quite unpleasant this time of year. (Winter tends to trap the cooking after-smell longer.) So, I've decided to prepare smell-friendly foods (aka western-style food)--at least for a week--that do not require me to fire up my wok and cook up a storm in the kitchen, for example, this eye candy mini French endive with celery mayonnaise, artificial crab meat, and raisins. Only a mouthful and entirely healthy, they are hassle free to prepare and you can make over a dozen of them in a jiffy. Plus, they are just so tasty and satisfying. Now if only I can get rid of the smell in my house. Recipe: French Endive with Celery Mayonnaise, Artificial Crab Meat, and Raisins Ingredients: 1 French endive or Belgian endive 2 stalks of celery (chopped into small pieces) 1/2 cup of artificial crab meat (diced into small pieces) 3 tablespoons of mayonnaise 1/8 teaspoon of Sri Racha chili sauce (or any chili sauce) 1/8 teaspoon of sugar 1/8 teaspoon of lemon / lime juice 1/4 cup of raisins Mix all the ingredients in a small b0wl and toss well. Fill each leave of French endive with 1 tablespoon of the filling. Serve cold. Continue Reading "French Endive with Celery Mayonnaise, Artificial Crab Meat, and Raisins"