We’re back home after a nearly 3 week trip to Malaysia for Chinese New Year. I was so nice to see family and friends again, and of course to eat all the wonderful foods we’ve been missing. We didn’t get to them all, but not for lack of trying! Seriously, some days it felt like we were constantly eating. (If you’re a fan of our Facebook Fan Page, you would have seen some of the things we ate.)
In addition to eating food we can’t get here in America, we also brought back some Malaysian foodstuffs that we can’t find here. Want to see some of what came back in our luggage?
Continue reading We Went to Malaysia and All We Got Was
Today we are going to showcase two Sarawak specialties, made using the Royal Selangor Jelly Moulds. The first is something that has caught on all over Malaysia—the three layer tea (thanks Babe in KL for reminding us to do this!). Yes, this lovely concoction was first created in Kuching, Sarawak. The second is a no-bake cheese cracker cake that I was introduced to by a coworker.
Three Layer Tea Jelly and No-Bake Cheese Cracker Cake
Continue reading Layered Sarawakian Specialties
Growing up in Hawaii, I was exposed to a lot of local Japanese culture. But it wasn’t until I met Annie that I was introduced to Japanese tea culture. We were privileged to attend a Japanese tea ceremony demonstration held at the Japanese Tea Garden on the grounds of the East West Center at the University of Hawaii. It was quite an experience, one that I will not forget.
Coming from a British-influenced country like Malaysia, Annie loves to drink tea. She was so happy when a Lupicia tea store opened up in the Valley Fair mall in San Jose. They have such really wonderful teas there, and sometimes you can find good deals on clearance items.
Such as this sakura tea – a black tea flavored with lightly salted and cured cherry leaves.
Of course, now you have to have something to go with the tea. What better finger food to enjoy with sakura tea, than sakura mochi? The soft, sweet, glutinous rice paste is filled with sweet azuki bean paste, then wrapped in a slightly salty cherry leaf that adds a faint “green” flavor and a pleasing bite to the texture profile.
Nibble, sip. Nibble, sip. Let the flavors meld in your mouth…mmmmm…..perfect!
What are your favorite tea / finger food combinations?