Dishes that are layered with taste, that's what Rasa means in Malay and it's also the name of the town where Tommy and Cammie Lai grew up, the brother and sister behind this restaurant in Greenwich Village on 8th street which is becoming a food destination.
And when you eat Malaysian food like Sambal Chicken or drunken noodles, you're consuming a melding of cultures. A dish that's not just sweet, not just savory, it's from a Malaysian restaurant in Manhattan.
Dishes that are layered with taste, that's what Rasa means in Malay and it's also the name of the town where Tommy and Cammie Lai grew up, the brother and sister behind this restaurant in Greenwich Village on 8th street which is becoming a food destination.
And when you eat Malaysian food like Sambal Chicken or drunken noodles, you're consuming a melding of cultures.
Prepare sticky sweet rice or glutinous rice and can be purchased in Chinatown or at these markets:
Ingredients
Shallots 2 TBLS
Garlic 2 TBLS
Dry chillies 2 TBLS
Dry small shrimp 2 TBLS (the dry small shrimps are also called krill)
Candlenuts 2 TBLS
Instructions
1. Blend all these ingredients together.
2. Mix the ingredients into a wok or a pan
3. Fry until fragrant
4. Then drain the oil and set aside
Ingredients Part Two
Scallions
finely sliced
Sugar
Radish
"Belachan" (aka shrimp sauce or shrimp paste you can get this in Chinatown)
Instructions
1. Mix into a wok or pan and fry until fragrant
2. Strain the oil
3. Mix part one of the ingredients with part two (this is the topping)
4. Take topping and put it on top of the already prepared sticky sweet rice / glutinous rice (you can mold the rice in the shape of a small bowl)
5. Optional: Use topiko caviar and scallions as extra toppings
