Owner: Melting Wok : Asian Flavors & More. URL:http://www.meltingwok.com Join Date: Fri, 18 May 2007 18:59:23 -0500 Rating:0 Site Description: An Asian food blog to cater your diversified taste buds. From easy home cooking to authentic food recipes, tips, and more. Site statistics:Click here
Coconut, Rose & Pandan Agar Agar Jell-O 2007-06-23 03:51:00 It officially turned summer for us here in the Northern hemisphere yesterday. Gee.. I could almost smell that fried egg on the sidewalk as the weatherperson on tv droned on endlessly about some red flag warning. One place you don't want to be in during the summer is my kitchen. When I own my own place, the first thing I'm getting is an air-conditioner for the kitchen. For now, I'm stuck with my 5-year-old 10 bucks 3-speed standing fan. Oh well, I guess I'll be bringing something cold and sweet and most importantly, requires no baking, over to Sugar High Friday at Domestic Goddess kitchen.I was thinking of a particular Asian Jell-O / Agar Agar / Pudding-like dessert recipe, layered with Coconut, Rose and Pandan
flavors. I don't quite know what to name this. Coconut, Rose and Pandan Jell-O ? Coconut, Rose, and Pandan Agar Agar ? or Coconut, Rose and Pandan Pudding ? Well, the recipe's a combination of all of the above. It has got that medium firm wiggly jiggly texture, like Jello.
Edible Sea Creatures 2007-03-03 04:26:00 Clue #1 : In Sponge Bob and Square Pants, these sea creatures occurred frequently as underwater equivalent of bees.Clue #2 : In Finding Nemo, these entails the main characters swimming their way through them.Clue #3 : In Shark Tale, E and B are the species of these.Clue #4 : Its a seaweed gluten that has an interesting crunchy texture. Some parts are firm and tender all at the same time, whereas other parts are kind of gelatinous.Clue #5 : You see plates of these sitting at the dimsum carts at the Chinese restaurant.So, now now, which of these body parts shall I use for my next "appetizing" recipe hmm....Yes, it is jellyfish ! Three edible body parts of the jellyfish is available today to cater to your taste buds : from firm to tender to gelatinous. The first picture on to the left is the jellyfish skin, it is thin, slighty crunchy and firm in texture. The second picture is the jellyfish head, firm and chewy, easy on the gelatinous side, and this sort of resembles the texture of beef Read more:Edible
Protect The Children 2007-03-01 02:32:00 A little side track from food today, I have been tagged by eastcoastlife, for a good cause, "Safeguard the www for children" campaign. I'm calling out to you and all the webmasters of adult sites to take action today !! Have a password-protected login to prevent children or visitors to have direct access to such sites. I hereby, reach out to :My new wonderful fellow bloggers :linda, of out of the gardenveron, of kitchen musingsPE, of passionate eaterlydia, of perfect pantryfreya, of zombiesnackkalyn, of kalyn's kitchenmicky, of canal bloglory, of free cuisinehelene, of tartalettewmw, of you get what you give..precious pea, of precious pealyrical lemongrass, of a whiff of lemongrasssandi, of whistletop cafejeanne, of cook sisterjoey, of 80breakfastsming, of NYC daily photosMy usual suspects :Rasa Malaysia1001 RecettesFlog & RosbifOrchideaTechnicolor KitchenFoodies HopeHooked on HeatNoodles & RiceCumin & CorianderWhat Geeks EatCooking Adventures of Chef PazPassionate Non ChalanceTr Read more:Protect
, Children
Lotus Root Fries 2007-02-23 01:26:00 Hmmm ... leftover lotus root from my last recipe. I'm feeling a little burned out from the regular stews and stir-fries so I thought I'd go the "East meets West" route this time around. What better way to accomplish this than a fusion with the all - time American favorite deep-fried snack - French Fries. I don't get why they call them french fries. But then again, I don't get why they call hamburgers hamburgers anyway. Well if you do, enlighten me.Anyway, moving along from the confusion to the fusion, I've decided to whip up some lotus root fries with my leftover lotus root. Whether or not you are a fan of french fries, you really should give this fusion lotus root fries recipe a whirl. Not only does it have less calories, lotus root is rich in vitamin C and dietary fiber.Another way in cooking lotus root (aka "Renkon" in Japanese) is raw in salads. A simple toss with mirin wine, sesame oil and soy sauce, and you got yourself a healthy, delicious lotus root salad, a delectable del Read more:Lotus
, Lotus Root
Green Curry Chicken 2007-07-01 00:48:00 For crying out loud, I'm screaming for hot curries in the summertime ! Somebody call the food fashion police ! I wonder if it has anything to do with the fact that in a couple of months time, I'll be taking a short trip home to Malaysia.. HURRAYY ! I seriously think I'm having one of those out-of-body experiences people talk about because my mind is already there savoring all the delicious curries while my body is still here impatiently counting the days.Speaking of curries, I've come to realize that my ability to take the "heat" without breaking a sweat has waned me over the years *sigh*. I remember a time back in Malaysia when I could stomach a variety of level 10++ spicy food for breakfast, lunch and dinner, and still wake up the next day wanting for more. These days, when the "hot and spicy" craving kicks in, I've had to dial down a few notches to using fresh red chilis, jalapenos, anaheim chilis, and serranos in my recipes.One of the milder curries that I had just the right i Read more:Green
, Curry
, Chicken
Pan-fried Steak 2007-07-07 16:01:00 I'm not really a big fan of red meat, although I do enjoy a nice thick and juicy steak occasionally, especially the slightly crispy edges. My preference is somewhere between medium-rare and medium-done. I don't think I've had any perfect steaks at the restaurants ever. It's either too done, too rare or they'll serve me some non-select prime cut and call it with some fancy-shmancy name like Victorian cut or something. Thanks to Steamy Kitchen, Jaden and her enticingly delicious-looking rib eye steak, I decided to go out and get my own :) Great timing too ! Since it's the 4th of July, I found a great bargain on some thick moist looking rib eye steaks ! Without hesitation, I picked out a pack with the most marbly texture at only USD$4.99 per pound :)I didn't want to clean up the big mess I'm sure to make after firing up the grill, so I decided to cook my rib eye steaks in a pan instead :) How do you pan-fry steak to perfection ? Make sure you rub your steak with enough oil during Read more:Steak
Stir-fried Shanghai Noodles 2007-07-13 23:46:00 Every time I go to my favorite Shanghai
restaurant, I never fail to order their stir-fried golden yellow noodles. Each bite reminds me so much of stir-fried Hokkien / Cantonese noodles aka Hokkien Char Mee / Cantonese Tai Lok Meen, one of the more popular stir-fried noodle dishes in Malaysia. Bear in mind, this is not the regular soft and soggy lo mein yellow noodles or wonton egg noodles. Traditionally, stir-fried Hokkien noodles is cooked with specially prepared fresh thick yellow egg noodles and a combination of meats, seafood, vegetables, and a special ingredient, crispy pork cubes :) You can really taste the breath of wok as you slurp away the plump and springy fat yellow egg noodles drenched in rich thick black soy sauce and a mixture of one tiny bite of the crispylicious pork bits is enough to blow your tastebuds away. Stir-fried Shanghai noodles also employ a very similar type of noodles. However it is cooked with shredded pork, lard and napa cabbage with a less saucier version
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