Dumplings and Wontons Class – Spring Seasonal Session

The Dumplings and Wontons class for May is now up!

In this 2-hour class on Sunday, May 6th in SoHo, we’ll go over the basics of wrapping dumplings and wontons, then pan-fry the dumplings to crispy perfection and transform the wontons into a spicy Sichuan appetizer. Both meat and vegetarian fillings will be available.

Also for this session, in celebration of spring, we’ll make use of in-season produce like ramps, watercress, and more.

So sign up today! Bonus: the first 5 sign-ups can use code MAY06 for 15% off.

Tagged as: Classes, Events

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Pineapple Tart Filling

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Steamed Mussels with Ginger and Shallots

I’ve been on such a shellfish kick lately. In the span of a month, I’ve eaten mussels and clams almost every time I’ve had dinner out, from French-style mussels steamed in white wine at a local hangout to Chinese clams with black bean sauce at dim sum. Maybe it’s because of spring and warmer temps, but restaurants have been putting up seafood specials left and right, and I happily indulge.

Fortunately, living near two good seafood markets means I can decide on whim to have mussels and clams for dinner and just walk down the street to pick them up. A couple of days ago, I decided to do an easy meal of mussels with ginger and shallots, steamed with Chinese rice wine.

Sometimes I cook mussels with Chinese black beans and chili paste, but this time I opted for forgo heavier flavorings in favor of a lighter dish. Chinese rice wine, much like a dry white wine in preparing moules marinière, compliments and shows off the sweet brininess of the fresh mussels. And once you debeard the mussels, the actual cooking time is super quick.

Another reason to love this: the simple flavorings means that is one Chinese dish that easily pairs with most drinks, including beer, white wine,  Lambrusco, and gin rickeys.

And fellow seafood fans, let me know in the comments: Do you have a favorite way of cooking mussels?

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Steamed Mussels with Ginger and Shallots

Serves 4 as an appetizer

2 pounds mussels1 tablespoon vegetable oil2 teaspoons minced ginger1 shallot, finely chopped1/2 cup Chinese rice wine or dry sherry2 teaspoons fish sauce1/4 teaspoon ground white pepper1 scallion, thinly sliced or chopped

Special equipment: wok or large skillet with lid

Rinse and scrub the mussels under cold water, changing the water several times, to remove any grit.  Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Discard any mussels with cracked shells or any with open shells that don’t close when you gently tap them against the counter.Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates contact. Add the oil and swirl to coat the base. Add the ginger and shallots and stir-fry until aromatic, about 30 to 40 seconds. Add the rice wine and fish sauce. Carefully add the mussels and cover with a lid. Allow the mussels to steam for 5 minutes, then uncover. Stir in the white pepper.Discard any mussels that have not opened, then transfer to a serving dish along with the broth remaining in the pan. Sprinkle the scallions on top and serve.

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More seafood recipes to try:

Shrimp with Spicy Garlic Sauce

Ginger and Scallion Steamed Crab

Shrimp and Chive Dumplings

Clams with Mirin, Lime, and Cucumbers from Turntable Kitchen

Filipino Adobo with Shrimp from Wishful Chef

Dungenuss Crab in Beer Broth with Garlic and Chile from Viet World Kitchen

Steamed Oysters with Tangerine Peel Sauce from Red Cook

Tagged as: Chinese, Mussels, Seafood

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Matcha Roll (Green Tea Swiss Roll)

After a long hiatus, my baking contributor Siew Loon is finally back in action. She baked us a nice Match Roll, or Green Tea Swiss Roll. Green Tea is widely used in Japanese cuisine, especially in desserts and baking. Get a cup of tea or coffee, sit back, and enjoy!

Contributor: Ho Siew Loon

I am finally back after a very long break. Lately, I have been spending quite a lot of my time experimenting with Japanese cooking and baking. I love Japanese pastries and cakes and it is simply irresistible. It is just so perfect and delicate. One of my favorites is the Matcha Roll and it is always on my TO EAT list whenever I visit Japan.

After some trial and error, I finally get the Matcha Roll recipe that I love. And I wanted to share it with the readers on Rasa Malaysia. Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans). It is so soft and moist that the cake is gone the very moment you slice it for serving.

(Click Page 2 for the Matcha Roll Recipe)

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Contributor: Ho Siew Loon Since young, I have always been a chocolate lover and eating chocolate always make me feel happy. Chocolate Cake is of course one of my favorites but I have been putting off the idea of baking it as it can get quite messy at times. I came across the lovely chocolate cake on Little Teochew and…

Most people like playing with their food, and hand roll sushi, or temaki sushi is one of the fun and delicious ways to enjoy sushi. Temaki sushi basically means sushi which are hand-rolled, where you assemble the sushi filling of mostly fish or shellfish, and then rolled with nori (seaweed) sheets into hand roll sushi. Hand roll is great for…

California roll was the first sushi I attempted when I got my sushi mat many years ago. Even though California roll is an Americanized-version of sushi, many people love it because of the great taste. When I thought about posting the California roll recipe here, Nami of Just One Cookbook immediately came to my mind as she has previously shared…

When it comes to traditional Chinese recipes, I always turn to Use Real Butter as my ultimate online resource. (I learned how to make Chinese dumplings and potstickers from her.) Use Real Butter is a seriously good blog–very down-to-earth, real, and choked full of delicious recipes plus breathtaking landscape photography and some of the cleanest food porn; I become a…

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Happy Winter Solstice

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No-name khao phat pu; ข้าวผัดปูร้านไม่มีชื่อ

I’ve been on the road a lot lately — Malaysia, Australia and Malaysia again — and although the eating’s been great, there are moments when I have missed Thai food. Luckily, during these brief stints at home I’ve come across a couple new places (new to me, at least) that have tided me over, and are worth sharing.

Khao phat pu (?????????; fried rice with crab) and kraphoh plaa (??????????; a soup of fish bladder) are two dishes that are usually associated with touristy seafood palaces or flashy restaurants in Bangkok’s Chinatown. As such, they can also be quite expensive, yet often, not that great. Luckily there’s a cheap and tasty alternative on Th Tanao, an atmospheric street in old Bangkok with lots of low-key great eats.

The fried rice (pictured at the top of this post) at this no-name stall is slightly smokey and well-seasoned, and is packed with a generous amount of fresh crab. It’s also not oily or clumpy, and at 60B (about US$2), is a steal. I’m usually not a fan of kraphoh plaa — the somewhat slimy texture of the broth tends to put me off — but the version here was rich and tasty, if a bit thin, and included lots of fresh crab. I wouldn’t cross town for this dish alone, but for the both of them — particularly if I’ve been away — it’s a no brainer.

No-Name Stall
Cnr Th Tanao & Th Namchai, Bangkok
5-10pm

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Grilled Crisp Tofu Pockets (Tahu Bakar)

(Note: Tofu is spelled as “Tahu” – the Indonesian spelling instead of “Tauhu” in the cookbook.)

My friend Andrea Nguyen at Viet World Kitchen has recently released a new cookbook “Asian Tofu: Discover the Best, Make Your Own, and Cook It At Home.” It’s one of the cookbooks that I really look forward to because I love tofu and tofu-related products.

The book was sent to me when I was in Malaysia. The first thing upon returning to my Irvine home, I dug through my piles of magazines and books and looked for Asian Tofu. The first night when I woke up middle of the night due to jetlag, I read through the beautiful cookbook. I only have one sentence to say about Andrea’s newest project: she is a real food writer and a pro…her passion, dedication, and knowledge in the subject matter shine through in Asian Tofu (and her previous books). I have a huge respect for her and her work; she is someone whom I constantly look up to.

Here is the tahu bakar recipe, or grilled crisp tofu pockets, an Indonesian/Malaysian snack that is both appetizing and brightly flavorful. I recently had an unforgettable tahu bakar when visiting my friend Indochine Kitchen in Medan, Indonesia. It’s a dish that I hope to re-create at home, and now I have the perfect recipe to refer to.

Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen is available for purchase at all major bookstores and online stores such as Amazon.com or Barnes & Noble.

Reprinted with permission from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Maren Caruso © 2012

(Click Page 2 for the Grilled Crisp Tofu Pockets (Tahu Bakar) Recipe)

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Happy New Year! I hope everyone has had a fun and festive celebration and I wish you all a great 2010. Following my Teochew porridge post on preserved turnip eggs (???), I would like to share with you yet another simple dish that goes well with porridge—bean sprouts with tofu puff. My father loved bean sprouts with bean curd (tofu)…

(Chinese recipes, prepare authentic Chinese food now!) If you love tofu, I am sure you have your favorite tofu dish–be it Mapo Tofu, claypot tofu, steamed tofu, or fried tofu. While many people think that tofu is tasteless and plain, I love tofu very much. Tofu can be very versatile and delicious, if you know how to pair it with…

Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—”A Cook’s Journey to Japan” by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just…

To celebrate the upcoming Chinese New Year, I will be sharing a series of Chinese recipes with you on Rasa Malaysia, and it started with my ginger and scallion fish recipe a few days ago. Today, I have Christine of Christine’s Recipes here with her “Rainbow Fried Tofu” dish—or sweet and sour fried tofu. Christine’s Recipes offer a great selection…

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