Rasa Malaysia: Easy Asian Recipes: Honey Sesame Chicken Skewers

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

Honey Sesame Chicken Skewers Jul 30th 2013, 17:17, by Rasa Malaysia This honey sesame chicken skewers recipe is inspired by Fine Cooking magazine, one of the many food magazines I subscribed too. I was browsing through the summer recipes in the issue and a similar recipe caught my eyes. I decided to tweak the recipe quite a bit to make it easier, with less ingredients, but no less delicious than the ones on the magazine. When I was in the Midwest as a poor student, one of my indulgences was the Chinese buffet during the weekends. At many Chinese buffets I had tried, there was always a chicken skewer dish where the five-spice and soy sauce marinated chicken was threaded onto a bamboo stick and deep-fried to golden brown. The humble looking chicken skewer was one of my favorites at Chinese buffet. Deeply flavorful, juicy, and eating food on-a-stick was so much fun, and delicious! I tried to create this honey sesame chicken skewers recipe based on my taste...

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L.A. Times - Food & Dining: Summer pleasures of peaches (and nectarines) with 7 terrific recipes

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

Summer pleasures of peaches (and nectarines) with 7 terrific recipes Jul 27th 2013, 14:00, by By Russ Parsons Peaches and nectarines are kissing cousins. In fact, maybe closer. Plant a bunch of peach pits and a few of them will actually sprout nectarine trees, and vice versa. It used to be said that the difference was that peaches had fuzz while nectarines didn’t. But in supermarkets today, that’s hard to determine since many of the peaches have been mechanically de-fuzzed. Generally, the flavor of nectarines is lighter and a little more acidic, almost lemony, while peaches are richer and muskier. Ripe nectarines can make you gasp with pleasure, but a great, perfectly ripe peach will make you fall to your knees. Still, you can use them interchangeably. What’s good for the peach is good for the nectarine. Media files: 16x9

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L.A. Times - Food & Dining: 4 gluten-free products worth a try: A trio of snacks and beer

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

4 gluten-free products worth a try: A trio of snacks and beer Jul 29th 2013, 18:20, by By Mary MacVean With all the new gluten-free products on store shelves, it can be hard — and expensive — to figure which ones are good. We’re here to help, with an occasional group of things we’ve tried and liked. Here are a trio of snacks and a beer that made the cut: Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Beka Cookware Cheese Fondue Set 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.

Beka Cookware Cheese Fondue Set Giveaway Jul 27th 2013, 22:19, by Rasa Malaysia I’m partnering with Beka Cookware to giveaway a Cheese Fondue set. There will be one (1) winner whom will receive one (1) Beka Cookware Cheese Fondue set. Beka's Cheese Fondue Set Provides An Interactive "Happy Hour" Experience That Is Both Fun And Delicious. Beka's cheese fondue set puts the fun back into appetizers by providing a communal cooking experience. The high-quality cheese fondue set is the perfect way to engage both family and guests in an entertaining and tasty experience. The Beka Cheese Fondue Set includes a cute yet sturdy yellow ceramic fondue pot, burner, wooden tray and six fondue forks. Just the right size for a small happy hour get together. Eligibility: United States only. No purchase necessary and subject to this official giveaway rules. Closing Date: August 25, 2013, 11:59 pm PST. Winner will be randomly selected and contacted via email on August 26, 2013....

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L.A. Times - Food & Dining: Master Class: Chef Thomas Keller explores ratatouille's possibilities

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

Master Class: Chef Thomas Keller explores ratatouille's possibilities Jul 27th 2013, 07:00, by By Thomas Keller Ratatouille is a delicious classic summer dish that takes advantage of a garden's bounty. And it can be a stew, a soup, a pasta sauce and more. A carefully made ratatouille is one of the classic dishes of summer, a deeply delicious expression of what can be done with the best vegetables from the seasonal garden. It is bright and acidic, sweet and herbaceous, rich with olive oil and vibrant in color. Media files: 16x9

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L.A. Times - Food & Dining: Restaurant recipe: 1892 East's crispy French toast

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

Restaurant recipe: 1892 East's crispy French toast Jul 27th 2013, 07:00, by By Noelle Carter Get a taste of the South in Southern California with 1892 East's crispy French toast recipe. Dear SOS: About a year ago, I was in Huntsville, Ala., attending a graduation at Oakwood University, my alma mater. While I was there, I visited a restaurant named 1892 East New American Restaurant & Tavern for a Sunday brunch. I ordered the crispy French toast, and it was to die for! Is there any way you can get the recipe? I live in California, so going back to Huntsville is out of the question, of course. I would be forever grateful. Media files: 16x9

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L.A. Times - Food & Dining: Cocktail recipe: Hotel Nacional from the Eveleigh

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

Cocktail recipe: Hotel Nacional from the Eveleigh Jul 27th 2013, 07:00, by By Jessica Gelt Just because you can't travel to Cuba from the United States doesn't mean that you can't drink like you're on holiday in Havana. Eveleigh barman Dave Kupchinsky has created a languorous summer treat with a cocktail called Hotel Nacional. The drink tips its rim to the actual Hotel Nacional de Cuba, which is near the sea in the bustling Vedado neighborhood of Havana. It opened in 1930, after which Americans, including Frank Sinatra, Ava Gardner, Marlon Brando and Ernest Hemingway, sought regular respite in its luxurious environs. It's possible they even enjoyed a drink much like Kupchinsky's, made with a refreshing mixture of light rum, tart lime and just a hint of bitters and sweet apricot brandy. Either way, one sip and you can conjure the balmy Caribbean. Media files: 16x9

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L.A. Times - Food & Dining: 5 Questions: CJ Jacobson, chef at Girasol

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

5 Questions: CJ Jacobson, chef at Girasol Jul 27th 2013, 07:00, by By Jenn Harris CJ Jacobson is the executive chef at the newly opened Girasol restaurant in Studio City. The two-time "Top Chef" alum played professional volleyball and traveled the world discovering different types of food before becoming a chef. He's worked in the kitchens at Axe, Campanile, Mercantile and restaurant Noma in Copenhagen and has cooked as a private chef for Arianna Huffington and the Marciano family. Media files: 16x9

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L.A. Times - Food & Dining: Farmers Markets: The Spencers keep Windrose Farm standards high

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

Farmers Markets: The Spencers keep Windrose Farm standards high Jul 26th 2013, 07:00, by By David Karp Barbara and Bill Spencer of Paso Robles are known for bringing some of the highest quality fruit, vegetables and meats to Southern California markets. PASO ROBLES, Calif. — For the diversity and high quality of their heirloom fruit, vegetables and meats, and the integrity of their principles, no vendors at local markets excel Barbara and Bill Spencer of Windrose Farm. Several other growers do a first-class job on just fruit or vegetables, but no one else comes close to pulling off a trifecta like the Spencers. They do so much it seems impossible, and actually it may well be. Media files: 16x9

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L.A. Times - Food & Dining: Jonathan Gold | L.A. restaurant review: Petty Cash takes taco culture to high-toque status

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

Jonathan Gold | L.A. restaurant review: Petty Cash takes taco culture to high-toque status Jul 27th 2013, 07:00, by By Jonathan Gold , Los Angeles Times Restaurant Critic The taco is a perfect expression of time and place, varying in method and composition from region to region of not just Mexico but also Los Angeles, delicious in even mediocre incarnations, cheap enough for everybody to enjoy but violently flavored enough to feel a bit transgressive. Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Kaya Toast

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

Kaya Toast Jul 26th 2013, 17:56, by Rasa Malaysia Kaya toast. The sheer mention of the name kaya toast brings water to my mouth. Imagine warm and crispy toasted bread, slathered with a nice layer aromatic kaya jam (Malaysian coconut egg jam), and complete with a thin slice of old butter. As you hold the kaya toast in your hand, the warmth of the freshly toasted bread melts the butter inside, and as you sink your teeth into the bread, the kaya jam and the butter come oozing out of the bread…ahhhh, heavenly. Such is the breakfast enjoyed and loved by many in Malaysia and Singapore. While the rest of the world indulge in fruity jams, we devour with no guilt or any health concerns the saturated kaya, which is made of eggs, coconut milk, and sugar. When I posted my kaya recipe a few days ago, I promised to teach you how to make kaya toast, so here is the step-by-step. I will tell you that the key is warm crispy toast. Traditionally,...

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L.A. Times - Food & Dining: Fast Food Virgin: reviewing the Premium McWrap at McDonald's

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

Fast Food Virgin: reviewing the Premium McWrap at McDonald's Jul 25th 2013, 14:00, by By S. Irene Virbila S. Irene Virbila has been a restaurant critic at the L.A. Times for almost 20 years; she’s been writing about food for even longer. Her reviews have won awards from the James Beard Foundation and the American Food Journalists, and she’s known, of course, for her excellent taste. But just for grins, we’ve asked her to expand her horizons and sample fast food on a regular basis. Here’s her first foray (she's a fast food virgin) into the world of salt, grease and sugar: Media files: 16x9

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L.A. Times - Food & Dining: It's happening: Strawberry Pop-Tart ice cream sandwiches at Carl's Jr.

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

It's happening: Strawberry Pop-Tart ice cream sandwiches at Carl's Jr. Jul 23rd 2013, 20:30, by By Jenn Harris Carl's Jr. is making breakfast-dessert hybrid magic Wednesday with the launch of its new Pop-Tart ice cream sandwiches. These aren't just any Pop-Tarts; they're the frosted strawberry variety. Media files: 16x9

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L.A. Times - Food & Dining: How to trim ribs like a boss: Video tip

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

How to trim ribs like a boss: Video tip Jul 23rd 2013, 17:00, by By Noelle Carter A while back, we ran a Culinary SOS recipe for the spice-braised pork ribs from Urban Tavern in San Francisco. The recipe calls for St. Louis-style pork ribs. If you've never heard of these before, St. Louis-style ribs are spareribs that have been trimmed to give them a clean, mock baby-back look. Media files: 16x9

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L.A. Times - Food & Dining: Chef of the Moment: The Churchill's Michael Bryant, a Southerner in L.A.

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

Chef of the Moment: The Churchill's Michael Bryant, a Southerner in L.A. Jul 22nd 2013, 15:00, by By Betty Hallock Michael Bryant's roots are showing. His culinary roots are French-Southern, having grown up in Virginia cooking alongside his mom from France, and now that he's the executive chef at the Churchill in West Hollywood, the menu there is California meets the Continent by way of the Deep South. Bryant started his career as a teenage dishwasher, who then worked his way up in Virginia kitchens until he landed a job with Norman Van Aken at Norman's in Coral Gables, Fla. He opened Norman's L.A. location and has worked at restaurants all over the city, including BIN 8945, Joe's, Father's Office and the Palihouse Hotel. He recently won a job back East on Food Network's "Chef Wanted" but chose to stay in L.A. to join the Churchill. On his menu are dishes such as blistered sweet corn with summer squash and paprika; octopus with preserved lemon, red pepper and garlic butter; spiced diver scallops with summer succotash and peas; and wood-roasted half chicken panzanella with wax beans and baby tomatoes. Media files: 16x9

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L.A. Times - Food & Dining: Meet the Vaportini, the newest way to inhale alcohol: Video

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

Meet the Vaportini, the newest way to inhale alcohol: Video Jul 23rd 2013, 00:26, by By Jenn Harris Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Kaya (Malaysian Coconut Egg Jam)

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

Kaya (Malaysian Coconut Egg Jam) Jul 22nd 2013, 22:20, by Rasa Malaysia Kaya is one of my favorite Malay words. The reason is simple: it carries two of my favorite meanings in Malaysian language. First being rich; secondly, it meas an utterly delicious coconut egg jam which is wildly popular in Malaysia and neighboring country Singapore. In this post, I am going to teach you how to make kaya, a jam that get me all excited waking up in the morning…the silky smooth jam that goes on warm, crispy buttery toasts, and served with a cup of aromatic Malaysian dark coffee. Ahh… Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf. The mere mention of kaya conjures up a lot of my childhood memories. I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker.  The majority of my childhood days were spent in the kitchen,...

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L.A. Times - Food & Dining: Jonathan Gold | L.A. restaurant review: Paiche dips Asian influences into the Amazon

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

Jonathan Gold | L.A. restaurant review: Paiche dips Asian influences into the Amazon Jul 20th 2013, 07:00, by By Jonathan Gold Paiche are enormous. Paiche have teeth on their tongues. Paiche, living fossils barely evolved since the Miocene epoch, have lungs and breathe air, which is pretty unusual for fish. Paiche are also easy to catch, a problem even in the sparsely populated Upper Amazon, where, despite laws against commercial fishing, they are becoming rare. Media files: 16x9

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