RecipeMuncher

Just a couple of weeks ago, my friend Marc at No Recipes shared his udon recipe with Rasa Malaysia readers. In his guest post, Marc also shared his dashi recipe–the building block of Japanese cuisine. Finally, I knew what to do with the giant piece of kombu (dried seaweed) and dried bonito… >> Continue to read the article, view food photography, and get the recipe at Rasa Malaysia. (...)