Hi, it’s nice to meet you!
My name is Linda and I am the founder of Roti n Rice. Welcome to my website. Here, you will find…
- Quick and easy recipes using everyday ingredients.
- New spins on classics and old favorites.
- Easy dishes from around the world.
- Interesting places that I have visited.
I am originally from Kuala Lumpur, Malaysia. I have traveled the world and moved to the United States more than two decades ago with my husband and two sons. We currently call beautiful and rugged Wyoming home.
My Favorite Place
More often then not, you’ll find me in the kitchen preparing meals and working on recipes. It is my favorite room in the house! 😍🥰
Home cooking was an eclectic mix of Chinese, Malay, and Indian cuisines when I was growing up. Today, Western, Japanese, and other cuisines have joined the mix as I draw experiences from my travels across Asia, Europe, and North America.
I continue to cook the foods from the old country using local and more easily accessible ingredients. Substitutions are sometimes necessary and this can be a good thing. A familiar dish gets an exciting twist or a fresh taste, resulting in a win-win situation.
Yours Truly,
Where you can find me
When I am not in the kitchen, you can find me in our backyard vegetable garden. I love working out there when weather permits. I also love sharing my day to day on Facebook, so be sure to connect with me there.
Lare Austin says
Hi Linda:
My name is Lare.
Recently, I purchased a new wok from Tane Chan, owner of The Wok Shop in San Francisco.
Tane is terrific. She helped me pick out the best wok for my wife and me. I decided that the best way for me to season the new wok was to first blue it first. I must have watched a hundred YouTube videos on how to do this.
But, after watching your video, https://www.youtube.com/watch?v=eUdEvjhshFU, I was convinced that this is the way I wanted to go. I must have watched your video 50 times…over and over again…to make sure I got the process in my head so I would feel confident that even I could do this.
I purchased an Iwatani portable butane stove (15, 000 BTUs). Set up a work table in the backyard. Cut up some ginger, green onion and yellow onion. Then I followed your video step by step.
Linda…the wok turned into beautiful steel blue. After I cooked the aromatics I let the wok cool, washed it with clear, cold water…then re-heated it and applied a very thin layer of oil to help seal it.
The next day, my wife cooked our very first stir fry with our new, blue wok…garlic shrimp and vegetables with a thickened chicken sauce. It was fabulous.
Although I really love the blue color of the wok…I have a question. How did you get your wok to turn so black in just 2 days?
I will be sending Tan Chan pictures of our seasoned wok. I will send you pictures as well, if you like. In any case…thank you for posting that video. Thank you for all your videos. Thank you for who you are and what you do. I look forward to watching you cook your recipes on YouTube.
Lare and Karen Austin
310 941 5150
Linda says
Hi Lare! Firstly, I am so glad to hear you found my Youtube video helpful. Secondly, thank you for your very kind comment. About the wok turning black, it really depends on how frequent you use the wok and how high a heat you use. When I season a new wok, I use it everyday for several dishes each meal. I start with a main meat dish followed by a vegetable dish. My stove is 18,000 BTU and is great for wok cooking. It is slightly more than 3 years since I seasoned the wok and with daily use, it is now almost totally black and a joy to cook with. Thank you once again for the feedback.
Audrey Cuffari says
Hello Linda, thank you for all the delicious makan and kueh kueh recipes!
Linda says
You are welcome! Please check back often for new recipes.
Barry Wong says
I love your recipes!! I always turnback to your webpage when I want to cook the Beef Rendang for a special occasion. All the best 🙂
Linda says
Thank you for your kind comment! I am glad to hear you found a recipe here that you come back often for. 🙂