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Noodles and Rice

February 22nd, 2007

Nasi Lemak

This was absolutely delicious, and for fish lovers (like my whole family), a feast!! I don’t make this dish very often — it is a bit fussy, but not much fussier than any of the other Asian dishes featured here… and a what a treat to the eyes and the palate. The anchovies […]

By Stef -- 3 comments

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

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

April 19th, 2006

Southeast Asian Coconut Noodle Soup

I’d love to call this soup Malaysian, Indonesian, Thai, or Singaporean, but the fact of the matter is that each of these cuisines has *some* version of this soup, so I’ll simply call it “Southeast Asian”. The work comes mostly in chopping up the veggies, but you can always do that ahead of time.
4 […]

By Stef -- 0 comments

April 7th, 2006

Squid in Lime (Sambal Limau Sotong)

This is just one of the many “little dishes” Malaysians serve with their food. Though I liked the gentle flavors in this, I missed the spicy fire-in-your-mouth quality of other sambal. The marinated shallots do give it some bite.
1/4 cup thinly-sliced shallots, marinated in 1/4 cup lime juice while you prepare the rest […]

By Stef -- 1 comment

March 7th, 2006

Yee Mien

This is the second time I’m trying a yee mien recipe and I still haven’t found the perfect one — if you know of one, please consider sharing will you:)? Both times the sauce was too salty for me. Of course I could just decrease the ingredients next time, but perhaps if […]

By Stef -- 2 comments

August 15th, 2005

Sup Buntut or Sup Ekor

This is a soup that’s found in both Malaysian and Indonesian cuisines. There is also much in common with Thai and other Asian soups that are flavored with a variety of aromatics and spices. The version below is only one of many, so take this as the go-signal to experiment and make this […]

By Stef -- 0 comments