Rasa Malaysia: Easy Asian Recipes: Cold Sesame Noodles with Butter Pepper Shrimp

Rasa Malaysia: Easy Asian Recipes Asian recipes site for home cooks who love Asian cooking. Easy and authentic Asian recipes with gorgeous food photography.

Cold Sesame Noodles with Butter Pepper Shrimp Mar 31st 2013, 06:20 A couple of weeks ago, I had dinner with my good friends E and N at Crustacean Beverly Hills. As usual, we had our fix of the legendary garlic noodles, and opted for some butter black pepper shrimp instead of the Crustacean roasted crab. We had a wonderful time catching up, chatting about our future plans, and savoring everything we had ordered. It was a great night of dear friendships, wine, and dine. Ahhh, good times. A few days ago, I had a sudden craving for the Crustacean garlic noodles and the black pepper shrimp but I don’t have any butter and garlic at home. So I improvised what I had and made this cold sesame noodles instead, and the black pepper shrimp stayed on the menu. It was almost as satisfying as the garlic noodles, but fresher and healthier, and a perfect lunch combo for a nice spring afternoon. For the noodles, I used some Japanese soba or buckwheat noodles, which I always have in my pantry. One roll of the soba noodles with some freshly julienned carrot and cucumber in a tangy sauce and a few perfectly cooked butter pepper shrimp were exactly what I needed that day. Previously on Rasa Malaysia, I have shared a sesame noodles recipe, but this cold sesame...

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L.A. Times - Food & Dining: 'Love me some anchovies?' Yes!

L.A. Times - Food & Dining Headlines from latimes.com

'Love me some anchovies?' Yes! Mar 30th 2013, 07:00 So you hate anchovies? Actually, you probably like them more than you think; they often play an essential hidden role, especially in fish sauce Anchovies are an important fish in our worlds' oceans. They play a critical role in the food chain and sustain many species of fish. So why does everybody hate them? In my career as a chef, I've never come across an ingredient so polarizing, even among foodies. Media files: 16x9

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L.A. Times - Food & Dining: Peel away the complications of the perfect hard-boiled egg

L.A. Times - Food & Dining Headlines from latimes.com

Peel away the complications of the perfect hard-boiled egg Mar 30th 2013, 07:00 A well-boiled egg can be hard to peel. But we've cracked the case. Sometimes it's the simplest things that are the most confounding. Last year, right before Easter, I blogged about how to make a perfect hard-boiled egg. Basic? Yes. Popular? Very. This seemingly simple task received tens of thousands of page views. Media files: 16x9

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L.A. Times - Food & Dining: Jonathan Gold | L.A. restaurant review: Muddy Leek gets comfortable in Culver City

L.A. Times - Food & Dining Headlines from latimes.com

Jonathan Gold | L.A. restaurant review: Muddy Leek gets comfortable in Culver City Mar 30th 2013, 07:00 Muddy Leek, from Julie Retzlaff and Whitney Flood, is an inviting restaurant with an Earth-friendly bent. Muddy Leek is in kind of an odd location, just a block or two away from the restaurants in Culver City's Helms complex yet seemingly well outside of the area. It's part of a building that briefly served as a design museum before it was converted into architects' offices, in an awkwardly proportioned space that runs through restaurant identities like Spinal Tap goes through drummers. Media files: 16x9

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L.A. Times - Food & Dining: Enjoying flatbreads from many culinary angles

L.A. Times - Food & Dining Headlines from latimes.com

Enjoying flatbreads from many culinary angles Mar 30th 2013, 07:00 Three restaurants around L.A. that serve fantastic flatbreads. Pizza may be the best known and best loved flatbread in the world, but there are plenty more delicious additions to the flatbread canon. Just pick up a copy of Jeffrey Alford and Naomi Daguid's "Flatbreads & Flavors" to learn more. Or head into any Middle Eastern or international market to find an array of locally baked flatbreads, from hand-sized pita to examples easily 2 feet long. Those you have to garnish yourself. Or why not step out and try some fully realized versions at restaurants around town. Media files: 16x9

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L.A. Times - Food & Dining: Helping farmers markets managers manage better

L.A. Times - Food & Dining Headlines from latimes.com

Helping farmers markets managers manage better Mar 29th 2013, 07:00 A new state program hopes to be a game changer by giving managers the information they need to run their businesses properly, including how to identify fraud. As certified farmers markets have proliferated in California over the past decade, it has become clear that many of their managers lack crucial knowledge of their responsibilities. In response to this problem, veteran managers and the California Department of Food and Agriculture have devised a new program that will shortly hold training sessions for managers around the state. Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: ManPans Pizza Pan and Knife Giveaway

Rasa Malaysia: Easy Asian Recipes Asian recipes site for home cooks who love Asian cooking. Easy and authentic Asian recipes with gorgeous food photography.

ManPans Pizza Pan and Knife Giveaway Mar 28th 2013, 18:02 I am partnering with my friends at ManPans to giveaway a Anodized Aluminum Perforated Pizza Pan and a Pizza Rocker Knife. There will be one (1) winner whom will receive one (1) ManPans Anodized Aluminum Perforated Pizza Pan and one (1) ManPans Pizza Rocker Knife. The retail value of this set is US$59.98. The Anodized Aluminum Perforated Pizza Pan is very durable, 16″ in diameter, made of heavy 14-gauge (.063″) hard anodized aluminum. The perforation on the pan adds more snap to bottom of the pizza crust. The easy grip-lip makes removing your pizza from oven easy with an oven mitt. The perfect pan for home with commercial durability and performance! The rocker knife is 18″ long and has a 5″ deep blade that features a firm grip for safe operation, keeping hands and fingers away from cutting surface. Stainless steel construction means light weight durability and there are no crevices to trap food for dishwasher convenience. The best rocker knife you can buy! Eligibility: United States only. Closing Date: April 28, 2013, 11:59 pm PST. Winner will be randomly selected and contacted via email on April 29, 2013. The prize is proudly sponsored by ManPans. To enter,...

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Rasa Malaysia: Easy Asian Recipes: Supreme Soy Sauce Chow Mein (豉油皇炒面)

Rasa Malaysia: Easy Asian Recipes Asian recipes site for home cooks who love Asian cooking. Easy and authentic Asian recipes with gorgeous food photography.

Supreme Soy Sauce Chow Mein (豉油皇炒面) Mar 26th 2013, 18:19 I love Cantonese dim sum and every time I go dim sum, other than the dainty little dumplings and soft fluffy steamed buns, I always order a plate of supreme soy sauce chow mein, or 豉油皇炒面. Supreme soy sauce chow mein is basically plain fried egg noodles seasoned with soy sauce. The greasy, glistening, brown-colored fried noodle dish is the epitome of Cantonese cooking: the simplest ingredients, perfect breadth of wok or wok hei, and the timing of wok cooking. A great supreme soy sauce chow mein can be very addictive and utterly scrumptious, no less than the flavorful and delicate dim sum. It’s a plate of savory, toasty (from the perfect wok hei), and greasy goodness! I can’t stop eating it and always want more. Since the ingredients are really simple, I decided to attempt it at home. I fired up my well-seasoned cast iron wok, prepared all the ingredients and had them right beside the wok. Using a pair of long wooden chopsticks, I successfully created my favorite dish at home, and the smoke alarm didn’t go off while I wok hei’ed the noodles! Having the ingredients right by the wok is essential to the success of this recipe because the high heat cooking...

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L.A. Times - Food & Dining: Jonathan Gold | L.A. restaurant review: Tamarind may be SoCal's best Indian

L.A. Times - Food & Dining Headlines from latimes.com

Jonathan Gold | L.A. restaurant review: Tamarind may be SoCal's best Indian Mar 22nd 2013, 17:15 A few months ago, a colleague invited me to dinner at Newport Beach's Tamarind of London, which he considered probably the best Indian restaurant in Southern California, a full-fledged satellite of a Mayfair restaurant that had been among the first kitchens ever to win a Michelin star for its Indian cuisine. I had been to the London original about a decade ago, and while I had been more impressed by the clubby plushness of Cinnamon and the direct, vibrant flavors at Rasa and the late Kastoori, I was impressed by the Mayfair Tamarind and its frank attempt to produce Indian food with the sheen and polish of white-tablecloth European cuisine. Its specialties included glossy takes on curry house classics and an especially nice version of the rice casserole biryani roasted under a pastry dome, but what I remember chiefly was the wine list, the flowers and the cost. Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Shrimp Dynamite

Rasa Malaysia: Easy Asian Recipes Asian recipes site for home cooks who love Asian cooking. Easy and authentic Asian recipes with gorgeous food photography.

Shrimp Dynamite Mar 22nd 2013, 21:30 I love Japanese food and I usually dine out once a week at Japanese izakaya or regular Japanese restaurants. One of the things I love about eating out in Japanese restaurants is the Appetizer menu. There are endless array of delectable dishes to choose from: agedashi tofu, chicken karaage, chawanmushi, gyoza, seafood dynamite, fried oysters with panko, and so much more. And all of them are so yummy and I could just order everything and be very happy. Shrimp Dynamite is one of my favorite Japanese appetizer dishes. It’s basically shrimp battered and deep fried to golden perfection and tossed with a mayo-based light dressing. Sounds really simple but they are oh-so-addictive. In my opinion, the best Shrimp Dynamite is made with rock shrimp, as rock shrimp has a nice crisp texture and perfect for this recipe. Anyway, rock shrimp is hard to come by unless you go to some expensive seafood specialty stores. Regular shrimp works well. For the mayo, a little heat goes a long way and hence I used some Sriracha hot sauce for some extra zing. When I make Japanese dishes, I also make sure that I use Kewpie brand Japanese mayonnaise, which comes in a soft plastic tube with the iconic...

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L.A. Times - Food & Dining: Across the Table: Kosher wine worth passing around

L.A. Times - Food & Dining Headlines from latimes.com

Across the Table: Kosher wine worth passing around Mar 23rd 2013, 00:00 Covenant Wines makes kosher wines that have gotten strong reviews from Robert Parker and Wine Spectator. How did it come about? Jeff Morgan and Leslie Rudd of Rudd Vineyards put their know-how and hopes to the test. How did Jeff Morgan morph from a nice Jewish boy from New York into a sax player and bandleader in sequined tuxedo, then into one of the leading wine journalists in the United States, and finally into a kosher wine maker in the Napa Valley? And one who makes not just any kosher wines but a Cabernet Sauvignon that garners big points and can easily hold its own against the big boys' Napa Valley Cabs? Media files: 16x9

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L.A. Times - Food & Dining: Homemade 'peeps'? These chicks rule.

L.A. Times - Food & Dining Headlines from latimes.com

Homemade 'peeps'? These chicks rule. Mar 23rd 2013, 00:00 The Easter marshmallow treat has its fans and detractors. The commercial version can be too sweet and very chewy, but homemade 'peeps' are soft, light and fluffy. They're easy to make and customize. Maybe they slowly grew on me. Or maybe it was the sheer sugar rush — from testing close to 75 dozen chicks — but I'll admit it. I've grown fond of Peeps. Media files: 16x9

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