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	<title>Rasa Malaysia</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Melting Moments Cookies</title>
		<link>http://rasamalaysia.com/melting-moments-cookies/</link>
		<comments>http://rasamalaysia.com/melting-moments-cookies/#comments</comments>
		<pubDate>Tue, 21 Feb 2012 17:00:28 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cake flour]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[potato starch]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13891</guid>
		<description><![CDATA[Looking through my baking recipes, I realize that the Spritz cookies that I baked for Christmas was quite the hit. Just before going home for the holidays, I was thinking all sorts of festive cookies I used to have in Malaysia, particularly melt in your mouth cookies, eg. Butter cookies, Sugee cookies and Cornstarch cookies. So, I decided to whip...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/melting_moments_thumb.jpg"/></div>]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Garlic Noodles</title>
		<link>http://rasamalaysia.com/garlic-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/garlic-noodles-recipe/#comments</comments>
		<pubDate>Sun, 19 Feb 2012 07:05:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13379</guid>
		<description><![CDATA[About four years ago, I shared my take on the Vietnamese-style garlic noodles made famous by the An family of Crustacean restaurant. Garlic noodles remain my favorite noodle dish all these years, and the recipe is the ones that I have always tried to perfect each time I make the noodles. That&#8217;s the fun of cooking—our cooking skills and techniques...<br /><br /><div><img src="/images/thumbs/garlic_noodles_thumb.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/garlic-noodles-recipe/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Penang in Spotlight</title>
		<link>http://rasamalaysia.com/penang-in-spotlight/</link>
		<comments>http://rasamalaysia.com/penang-in-spotlight/#comments</comments>
		<pubDate>Fri, 17 Feb 2012 07:32:36 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Travel]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13867</guid>
		<description><![CDATA[Greetings from Penang! It&#8217;s been a month since I came back to Penang. Needless to say, I have been having too much fun, eating too much good food, and not blogging much at all. The first month of my vacation had been filled with festivities and much celebrations: Chinese New Year, short trips to KL and Singapore, visiting friends and...<br /><br /><div><img src="/images/thumbs/penang_lantern_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/penang-in-spotlight/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Kam Heong Clams (Golden Fragrant Clams)</title>
		<link>http://rasamalaysia.com/kam-heong-clams-golden-fragrant-clams/</link>
		<comments>http://rasamalaysia.com/kam-heong-clams-golden-fragrant-clams/#comments</comments>
		<pubDate>Mon, 13 Feb 2012 17:00:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Curry Leaves]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13786</guid>
		<description><![CDATA[&#8220;Kam Heong&#8221; is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term &#8220;Kam Heong (金香)&#8221;, which means &#8220;Golden Fragrance&#8221;. This one-of-a-kind style of stir-frying incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering palate I have ever exposed my taste buds to. The...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/kam_heong_clams_thumb1.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/kam-heong-clams-golden-fragrant-clams/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Chicken Korma (Chicken in Rich Yogurt Curry)</title>
		<link>http://rasamalaysia.com/chicken-korma/</link>
		<comments>http://rasamalaysia.com/chicken-korma/#comments</comments>
		<pubDate>Wed, 08 Feb 2012 16:40:13 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13732</guid>
		<description><![CDATA[For as long as I can remember, I have always been an avid admirer of Indian cooking, especially the amalgamation of spices involved in developing each unique curry. Procuring these spices from the local Indian grocery store always bring back fond memories of the &#8220;spice trips&#8221; mom and I used to take to the Little India in my hometown of...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/korma_chicken_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chicken-korma/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Koththu Roti</title>
		<link>http://rasamalaysia.com/koththu-roti/</link>
		<comments>http://rasamalaysia.com/koththu-roti/#comments</comments>
		<pubDate>Mon, 06 Feb 2012 01:42:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sri Lankan Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Roti]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13314</guid>
		<description><![CDATA[Not too long ago, Farwin, a food blogger and writer/photographer behind the blog, Love and other Spices got in touch with me wishing to introduce Sri Lankan cuisine to Rasa Malaysia readers. I was thrilled as I have never been to Srilanka and would love to learn more about the food and its culture. Farwin is a Sri Lankan currently...<br /><br /><div><img src="/images/thumbs/koththuroti_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/koththu-roti/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Ginger and Scallion Beef (姜葱牛肉)</title>
		<link>http://rasamalaysia.com/ginger-and-scallion-beef/</link>
		<comments>http://rasamalaysia.com/ginger-and-scallion-beef/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 17:06:58 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallion]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11551</guid>
		<description><![CDATA[A fellow Malaysian at Ohio Wagyu sent me some of his farm-raised wagyu beef. He flew the beef overnight to me, and when I received them, they were still ice cold and frozen. My favorite of all was the flank steak, which I used to make the ponzu and miso butter steak, and the leftover, I made them into Chinese...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/ginger_and_scallion_beef_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ginger-and-scallion-beef/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Nespresso Pixie Giveaway</title>
		<link>http://rasamalaysia.com/nespresso-pixie-giveaway/</link>
		<comments>http://rasamalaysia.com/nespresso-pixie-giveaway/#comments</comments>
		<pubDate>Sat, 28 Jan 2012 10:20:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Giveaways]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13236</guid>
		<description><![CDATA[I am partnering with my friends at Nespresso to giveaway a Nespresso Pixie. There will be one (1) winner whom will receive one (1) Nespresso Pixie coffee machine, in Electric Aluminum color. The retail value of the Pixie is $249.00. Pixie, the latest innovation from Nespresso, is smart, fast and intuitive and fits seamlessly into the contemporary lifestyle of perfect...<br /><br /><div><img src="/images/giveaway/nespressopixie_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/nespresso-pixie-giveaway/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lamb Rendang (Spicy Lamb Curry)</title>
		<link>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/</link>
		<comments>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 18:03:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13650</guid>
		<description><![CDATA[It has been more than three years since I posted my Beef Rendang recipe. I am pleasantly surprised that to this day I still get the occasional inquiry and request with regards to protein substitution, alternative cooking methods, or the usage of a different spice mix to make the paste. Especially after September of last year, when Rendang topped the...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/lamb_rendang_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Peanut Dumplings (花生汤圆)</title>
		<link>http://rasamalaysia.com/peanut-dumplings-recipe/</link>
		<comments>http://rasamalaysia.com/peanut-dumplings-recipe/#comments</comments>
		<pubDate>Sun, 22 Jan 2012 10:18:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Dessert Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13322</guid>
		<description><![CDATA[I hope you have had a lot of fun following my Lunar New Year series. To close this festive celebration on a sweet note, here is the much-loved and popular peanut dumplings (花生汤圆) recipe, served in a ginger syrup. If you remember, I posted the popular black sesame dumpling recipe a few years ago (which caused quite a big stir...<br /><br /><div><img src="/images/thumbs/peanut_dumplings_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/peanut-dumplings-recipe/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
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