Author Archives: gaijincook
Lots of good options in the tri-state area. And ok… this list has grown to types of cuisine. New Malaysia: Chinatown NYC. Excellent spot tucked away in a little alley. Recently expanded. Nasi lemak is nice and spicy. Roti canai … Continue reading
It’s one of my fave Malaysian dishes but I’ve never seen it on a restaurant menu in the States. You really can’t replicate the magic of a street-side hawker stall with their scorching propane and seasoned woks but today’s attempt … Continue reading
The secret to nasi lemak is the sambal chile paste. Using dried chiles helps to give it a mellower caramelized flavor. “Tumis-ing it the right amount of time (or stir-frying) is a challenge too.. must get the raw flavor out, … Continue reading
Returned from a big Malaysia trip recently… so I’m craving the flavors. I’d love to perfect the sweet, sour and spicy flavors of Mee Siam. I’ve attempted the dish four times of late… it’s still not just right. Rasa Malaysia … Continue reading
What’s on my bookshelf? Here’s a starter list of some of my faves… Malaysian: Some resources to begin navigating the vast and varied world of Southeast Asian cooking.
Go to the Recipe @nytimes.com What a glutton. I saw this awesome, butter-laden tart recipe in the New York Times dining section last week and HAD TO make it.
I’ve been all about jams and marmalades this year. It all began with Melissa Clark’s Blood Orange and Meyer Lemon Marmalade from the New York Times in Feb. I’d also done a bit of jam making with my rhubarb harvest … Continue reading
Go to the SURE-JELL recipe I’ve had homemade jam on the brain these days and thought it would be the perfect use for some frozen berries that had been languishing in my freezer–a blueberry, raspberry, and marionberry mix. (I love … Continue reading
Baked a childhood whole wheat bread recipe recently… my parents normally made loaves though I made them as buns this time. The recipe 1 cup warm water (105 -115 F) 2 pkg yeast or 4 tsp granulated yeast 1/3 cup … Continue reading