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Noodles and Rice

February 22nd, 2007

Rempah

Rempah is one member of the family of basic seasoning pastes upon which many dishes in Southeast Asia — particularly those of Malay, Eurasian and Peranakan influences — are built. The ingredient list tends to be long, and usually includes aromatics such as shallots, herbs and spices, shrimp paste, chili peppers, and nuts. […]

By Stef -- 0 comments

February 5th, 2007

Ingredient Spotlight: Pandan

Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.
More information from AsiaFood
From Wikipedia
And a recipe […]

By Stef -- 2 comments

January 23rd, 2007

Shallots and Shallot Oil

A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your […]

By Stef -- 3 comments

January 13th, 2007

Nasi Lemak from Rasa Malaysia

If you’re like me, you will drool over Bee’s post. It’s next on my list. Haven’t done one in so long, and my family has been begging. Ai yi yi, look at those anchovies!!! Yum!
Right now, Simcook’s Bursting with Flavor Shrimp, Scallops and Gailan is waiting to be served. Gotta […]

By Stef -- 3 comments

April 24th, 2006

Pineapple and Cucumber Pachidi

This is a simple pickle/salad that should be prepared immediately prior to serving. I am not sure about terminology as the first time my friend prepared this she called it “pachidi”, so I’ve always called it such, but cookbooks and websites seem to use pachadi and pachidi interchangeably. Pachidi is the Indian […]

By Stef -- 0 comments