Rasa Malaysia: Easy Asian Recipes: Chocolate Chip Meringue Cookies

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

Chocolate Chip Meringue Cookies Apr 30th 2013, 20:05 I am thrilled to be a part of KitchenAid Cook for the Cure campaign to celebrate this year's Mother's Day, which falls on May 12th. More than a decade after introducing its first pink product to help raise funds and awareness for the fight against breast cancer, KitchenAid is celebrating a major milestone: more than $9 million raised to date through its Cook for the Cure® program benefiting Susan G. Komen for the Cure. And in 2013, KitchenAid will donate $450,000 or more to Susan G. Komen® through the Cook for the Cure® program to support the fight against breast cancer. This year, I have decided to attempt a cookie recipe that is sure to bring the sweetest smile on your mother’s face—chocolate chip meringue cookies. Perhaps it’s the white exterior, and its airy, pure and light texture, meringue cookie just screams love and endearment to me…I couldn’t think of a...

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Rasa Malaysia: Easy Asian Recipes: BODUM BISTRO Electric Standmixer 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.

BODUM BISTRO Electric Standmixer Giveaway Apr 28th 2013, 05:25 To celebrate the upcoming Mother’s Day, I’m partnering with BODUM to giveaway a BODUM BISTRO Electric Standmixer. There will be one (1) winner whom will receive one (1) BODUM BISTRO Electric Standmixer. The suggested retail price of the BODUM BISTRO Electric Standmixer is US$400. Whether your decorating style is cool contemporary, country cozy, or eclectic elegant, there is nothing as homey the smell of freshly baked bread or cookies and cakes. (House sellers have taken advantage of this fact for a long time by sticking a cookie sheet in the oven before the potential buyer arrives). Baking has always been about more than breads and cakes. It's about home, about family and friendship, and about knowing where we belong – a nicely old-fashioned sense that things are OK the way they are. And if they're not, let's at least try to make them better by eating cookies! Our BISTRO...

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L.A. Times - Food & Dining: Master Class: Nancy Silverton opens up to olive oil in desserts

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

Master Class: Nancy Silverton opens up to olive oil in desserts Apr 27th 2013, 07:00 Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an exception I make more than once, is olive oil. Although we normally think of olive oil as something to use to make a vinaigrette, sauté soffrito or season meat, when used in a dessert, the flavor of the oil can be the perfect complement to the simplest dishes. Media files: 16x9

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L.A. Times - Food & Dining: The biscuit rises in L.A. culinary esteem

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

The biscuit rises in L.A. culinary esteem Apr 27th 2013, 07:00 There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs. Media files: 16x9

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L.A. Times - Food & Dining: Farmers Markets: From the LAPD to artisanal olive oil

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

Farmers Markets: From the LAPD to artisanal olive oil Apr 27th 2013, 07:00 Mark Mooring of Buon Gusto Farms brings fresh, well-regarded oils to area markets and has plans to plant more trees. Traditionally, working folk dreamed of retiring to California to grow citrus, or more recently wine grapes, but these days the second career crop of choice appears to be artisanal olive oil. Fresh, local oil is all the rage; universities and industry groups help guide aspiring growers, and once their groves start bearing, many sell at farmers markets, where they earn premium prices and enjoy schmoozing with shoppers. Mark Mooring of Buon Gusto Farms followed an unusual version of this path, from starting the Los Angeles Police Department K-9 Platoon to growing olives in Ventura, where he produces richly flavored, award-winning oils. Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Shrimp and Cheese Spring Rolls

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 and Cheese Spring Rolls Apr 24th 2013, 23:17 Shrimp and cheese spring rolls. I think I had you at the title of this recipe! These shrimp spring rolls are not your typical spring rolls. Made with succulent and marinated shrimp and cheddar cheese (yes, cheese!), they are bound to wow your palate and have you begged for more. Everyone could use some spring rolls, and this spring roll is special because the filling is not the regular filling of vegetables, but fresh, succulent, and juicy shrimp. To sweeten the deal, I decided to add some cheese so every bite of the spring roll is sinfully good and cheesy. For the spring roll wrapper, I always choose the smaller piece for this recipe. The smaller spring roll wrapper is just the right size to wrap the shrimp and cheese filling. For the deep-frying, you can easily do these in batches in a medium-sized sauce pan. Use a pair of long, wooden chopsticks to turn the shrimp spring rolls around...

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Rasa Malaysia: Easy Asian Recipes: Chinese Chicken Parcels

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

Chinese Chicken Parcels Apr 22nd 2013, 16:49 On lazy days when I don’t want to fire up my wok and make a traditional Chinese stir-fry or wok cooking, I always make use of my oven to prepare easy and breezy meals. One of my favorite things to make is Chinese chicken parcels, marinated and wrapped with aluminum foil and baked in the oven. The end results are always so tempting and mouthwatering: the aroma as soon as you unwrap the foil, the juicy and tender chicken meat, and the exotic smell of the star anise. Fresh off the oven and after the parcels cool off, I usually shred the chicken into pieces, and eat with fresh steamed rice. The juice from the chicken parcel is so good with rice, and the chicken makes every mouthful of the rice oh-so-yummy. As I am writing this post, the thought of the chicken parcel is enough to set my stomach rumbling… If you are not familiar with star anise, it’s a spice shaped like a...

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Rasa Malaysia: Easy Asian Recipes: Krups XP5240 Espresso Machine 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.

Krups XP5240 Espresso Machine Giveaway Apr 20th 2013, 16:39 To celebrate the upcoming Mother’s Day, I’m partnering with Krups to give away a Krups XP5240 Precise Tamp Espresso Machine. There will be one (1) winner whom will receive one (1) Krups XP5240 Precise Tamp Espresso Machine. The value of the Krups XP5240 Precise Tamp Espresso Machine is $249.99. KRUPS – Getting the Most Out of Your Beans Tip 1 – Buy Better Beans: No, we don't just mean the more expensive bag in the coffee aisle. Fresher beans equal better coffee, so look to smaller, independent coffee shops that stock beans that are roasted on the premises or nearby. Quality establishments will stamp your coffee with its roasting date, so you know you exactly how fresh your coffee is. Coffee taste peaks from 1-3 days after the roast, and if stored properly will last up to two weeks. Tip 2 – Store Correctly: Contrary to popular belief, you should never store beans in a...

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L.A. Times - Food & Dining: Jonathan Gold | L.A. restaurant review: Corazón y Miel satisfies heart's desires

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

Jonathan Gold | L.A. restaurant review: Corazón y Miel satisfies heart's desires Apr 20th 2013, 07:00 "Corazón y miel ," your waitress wants it to be known, is the signature dish of Corazón y Miel. Corazón y miel , hearts and honey, is a small bowl of warm, seared chicken hearts in a sweet, honeyed vinaigrette, tossed with a few slivers of onion, like a chicken heart escabeche . The grayish hearts look a little gnarly, organy, probably more than you want to be dealing with before your third margarita. Media files: 16x9

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L.A. Times - Food & Dining: Farmers Markets: The family behind Maggie's and Kenter Canyon farms

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

Farmers Markets: The family behind Maggie's and Kenter Canyon farms Apr 20th 2013, 07:00 For many years, Maggie's Farm, based in Agoura Hills, has sold top-quality salad greens and herbs exclusively at farmers markets. Kenter Canyon Farms offers a wider range of similar produce, at a few farmers markets, but mostly wholesale and on a much larger scale. Many shoppers know that the two farms are owned by members of the same family, but few realize that they offer two versions, boutique and commercial, of production that now comes mostly from the same land. Media files: 16x9

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L.A. Times - Food & Dining: Across the Table: The accidental sommelier student in Paris

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

Across the Table: The accidental sommelier student in Paris Apr 20th 2013, 07:00 Who wouldn't say yes? When the dean of the professional cooking school where I'd enrolled many years ago as a special student in wine realized he wouldn't have the time to tutor me, he proposed something else: studying in Paris. "There's a professional program given through the French Restaurant Union for junior sommeliers already working in Michelin-starred restaurants," he told me. "You speak French, right? I'll transfer your tuition money there. It starts in two months." Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Pork and Shiitake Gyoza

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

Pork and Shiitake Gyoza Apr 18th 2013, 06:01 Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients as the filling. The filling ranges from ground pork, chicken, beef, shrimp, fish, seafood, or a combination of the different proteins. Vegetable such as shredded napa cabbage or regular cabbage is often added to enhance the flavor. Even though gyoza originated from China, and is basically the Japanese version of Chinese jiaozi, I noticed that there are some minor variations. For example: the seasonings used. Sake and mirin are often added to the filling. From my personal observation, I also noticed that Japanese gyoza are slightly longer in shape and not so much crescent-shaped or Chinese gold ingot look. Another thing, they tend to be crispier, or at least the versions I have tried were crispier. Anyway, anyone can enjoy gyoza. If you can’t eat pork,...

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Rasa Malaysia: Easy Asian Recipes: Hoisin Chicken

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

Hoisin Chicken Apr 16th 2013, 00:01 When it comes to Chinese cooking, soy sauce and oyster sauce are two of the most used sauces. However, there are other sauces that taste great, but are less common, for example: Hoisin sauce. Hoisin sauce is usually used as a dipping sauce, for example: Peking duck. Hoisin sauce, or in Chinese, 海鲜酱, literally means seafood sauce, but ironically, there is no seafood in the sauce. Hoisin sauce is made of sweet potatoes, soy beans and other flavorings. The savory, sweet, and umami tasting sauce is actually great for stir-fries, as in this simple Hoisin Chicken that I made a few days ago. Chinese stir-fries are mostly cooked with soy sauce and oyster sauce, so using Hoisin sauce brings a new dimension in taste. I like the slight sweetness that comes with the sauce, and it makes this Hoisin Chicken very appetizing, and especially great with steamed white rice. For the vegetables, I used the...

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L.A. Times - Food & Dining: At Trois Mec, diners must buy tickets upfront

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

At Trois Mec, diners must buy tickets upfront Apr 14th 2013, 02:58 It's a way for the 26-seat restaurant — opening this week on Melrose Avenue — to deal with no-shows. Other spots use cancellation fees or public shaming. Last month, the manager of the Beverly Hills restaurant Red Medicine shamed diners who didn't turn up for their Saturday night reservations by calling them out on Twitter. Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Wüsthof Classic 7-inch Chinese Cleaver 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.

Wüsthof Classic 7-inch Chinese Cleaver Giveaway Apr 12th 2013, 23:44 To celebrate the upcoming Mother’s Day, I’m partnering with Wüsthof to give away a Wüsthof Classic 7-inch Chinese Cleaver. There will be one (1) winner whom will receive one (1) Wüsthof Classic 7-inch Chinese Cleaver. The value of the Wüsthof Classic 7-inch Chinese Cleaver is $179.99. Perfectly aligned with today’s growing interest among restaurant chefs and home cooks in preparing dishes starring vegetables, Wüsthof introduces the Classic 7-inch Chinese Cleaver (model 4686-7/18). Part of the company’s best-selling collection of precision forged, full tang knives, the lighter style cleaver is especially crafted to cleanly and effortlessly slice through large and medium size vegetables and fruits. Unlike traditional European cleavers that are designed to break down meat and hack through bones, the lighter weight Classic 7-inch Chinese Cleaver has a thinner,... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

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L.A. Times - Food & Dining: Critic's Choice: Chicken dinners that entice you to leave the roost

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

Critic's Choice: Chicken dinners that entice you to leave the roost Apr 13th 2013, 07:00 Roasted, wood-roasted or jidori style, these delicious dishes come with diverse flavors and are served in different settings. Funny how the chicken has become our most beloved bird. My neighbor is raising some exotic chicks, but even those of us who don't go to that extreme have our own favorite named chickens to buy — Rosie, Rocky, Mary or the more exotically named Jidori. Roast chicken is the go-to dish for every chef I can name. And chicken is a perennial favorite on most restaurant menus — fried, pan-fried, rotisserie-roasted, in tagine , salad, soup, pot pie, curry and every which way. Here are three of my favorite chicken dishes in L.A. Media files: 16x9

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L.A. Times - Food & Dining: The California Cook: From dregs to delicious

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

The California Cook: From dregs to delicious Apr 13th 2013, 07:00 Yes, the state's abundant produce can make cooking seem effortless. But a real test is making something grand out of that thing from the back of the fridge. Example: broth from old Parmesan rinds. Here in California we love to brag about our abundance of wonderful seasonal ingredients and how that makes good food easy. That's more or less true, but I have to confess that I've also always had a sneaking admiration for those cooks who can whip up something from nothing. Media files: 16x9

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L.A. Times - Food & Dining: Jonathan Gold | Restaurant review: On the M.A.K.E. for raw vegan cuisine

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

Jonathan Gold | Restaurant review: On the M.A.K.E. for raw vegan cuisine Apr 13th 2013, 07:00 The textures and flavors are familiar at Matthew Kenney's Santa Monica restaurant, but is it enough to convince a hard-core carnivore to switch sides? Probably not, but it might make him reconsider. If you are the kind of diner who gets hung up on first impressions, M.A.K.E., Matthew Kenney's raw-vegan restaurant in Santa Monica Place, may not be for you. It is not just on the dining deck but actually in the mall's food court, so to get to it you have to pass by any number of gadget shops and cheese counters. Its open-walled design makes it difficult to figure out where the food court ends and the dining room begins. Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Glazed Lemon-Ginger Scones

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

Glazed Lemon-Ginger Scones Apr 10th 2013, 17:35 First, I wanted to start by saying that these glazed lemon-ginger scones were really amazing and I had four of them right out of the oven, and the next morning, I ate more! Ginger has always been my favorite ingredient. I always have some ginger in my kitchen. In Asian cooking, especially Chinese, ginger is indispensable and used in many stir-fry’s, stews and soups.  According to the Chinese, ginger promises many medicinal benefits, for example: anti-inflammatory, blood circulation, digestion, and even cancer fighting benefits. Anyway, the idea of having ginger in scones is very remote to me, until I saw this glazed lemon-ginger scones recipe on the Food & Wine magazine that uses candied ginger. I was intrigued by the idea and so I made these, with great success. If you don’t like too much sugar on your scones, you can skip the glazed and they still taste great. (Click Page 2 for the Glazed Lemon-Ginger Scones Recipe)

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Rasa Malaysia: Easy Asian Recipes: Malaysian-style Fried Udon

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

Malaysian-style Fried Udon Apr 8th 2013, 07:11 Noodles are popular all over Asia, so it’s no surprise that noodle is a staple of many Malaysians. Walk down any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodle dishes. Everyone loves and could always use a noodle dish, regardless of our ethnicity: Chinese, Malays, Indians, or Eurasians. Even the foreign expatriates who live in Malaysia fall in love with local noodles dishes. One of the differences of noodle dishes in Malaysia is the condiment that comes with the noodles. The noodles can be soupy and comes in a broth or soup, or dry as in stir-fried noodles, or in between, such as char hor fun (fried flat rice noodles in a thick gravy), but the condiment is usually a small saucer of cut fresh chilies or pickled green chilies in soy sauce. The fresh chilies are always red chilies, and sometimes bird’s eye chilies, or a combination of both. This condiment is really very simple, but to us Malaysian, it’s...

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