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	<title>Rasa Malaysia &#187; 30-Minute Meals</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Spam Fried Rice</title>
		<link>http://rasamalaysia.com/spam-fried-rice/</link>
		<comments>http://rasamalaysia.com/spam-fried-rice/#comments</comments>
		<pubDate>Mon, 23 Apr 2012 07:14:11 +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[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14665</guid>
		<description><![CDATA[Spam. Not the spam you get in your email inbox every day, but the &#8220;spiced ham&#8221; or canned pre-cooked meat that is very popular here in the United States and around the world. Everyone knows that Spam is not healthy food; we feel sorry for our health as we consume it, but let&#8217;s just confess that many of us actually do like it. I like it. My late mother used to make spam with fried eggs. I also like it in my instant noodles, sometimes in my sandwiches, but mostly in Spam fried rice. Little cubes of spam, mixed vegetables, rice, and eggs often make a quick lunch for me. Spam fried rice is so easy to make, filling, and actually quite tasty. Don&#8217;t feel guilty about eating spam. Many people do. So once in a while, make yourself a serving or two of Spam fried rice and indulge in the guilty pleasure! (Click Page 2 for the Spam Fried Rice Recipe)<br /><br /><div><img src="/images/homepage/spam_fried_rice_hp.JPG"/></div>]]></description>
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		<slash:comments>13</slash:comments>
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		<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 ginger and scallion beef. Ginger and scallion stir-fry is one of the very first Chinese recipes I learned when I first started cooking (you can read how I learn Chinese cooking and my journey to be a great cook in my cookbook introduction chapter). The combination of fresh ginger, scallion, a protein of your choice, with a light oyster-based sauce and a dose of wok hei (breath of wok) is always so inviting and delicious. The thought of a hot-off-the-wok ginger and scallion stir-fry always get me ravenously hungry. Please find my simple and easy ginger and scallion beef recipe after the jump. Enjoy! (Click Page 2 for the Ginger and Scallion Beef Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/ginger_and_scallion_beef_hp.jpg"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Lemongrass Shrimp</title>
		<link>http://rasamalaysia.com/lemongrass-shrimp/</link>
		<comments>http://rasamalaysia.com/lemongrass-shrimp/#comments</comments>
		<pubDate>Mon, 05 Sep 2011 06:38:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11360</guid>
		<description><![CDATA[I am lucky that I live in Orange County because I can pretty much get all the ingredients I want at the many ethnic food stores here. Whenever I want to cook Chinese, there is 99 Ranch Market. When I am in the mood for Japanese food, I go to Mitsuwa or Marukai. And when I need ingredients for Malaysian, Thai, or Vietnamese, I head to Little Saigon. Whenever I shop at Little Saigon, I tend to go hog wild on the spices and aromatics—lemongrass, turmeric, galangal, basil, fresh Thai chilies, etc. Things are cheaper, fresher at Little Saigon, so I always buy more than what I need. Case-in-point: I have 10 stalks of lemongrass in my fridge now because it was on sale! When life gives me lemongrass, I make lemongrass chicken or lemongrass shrimp, like what I have here. This lemongrass shrimp is aromatic, mouthwatering, and extremely tasty with steamed rice, plus it&#8217;s super easy to cook (it took me only 15 minutes). My designer and developer R at Zedesino recently told me that he loves shrimp, so I wanted to dedicate this lemongrass shrimp recipe to him so he can make the dish. I also wanted to thank him for making the new design of Rasa Malaysia so gorgeous looking. He is awesome! (Click Page 2 for the Lemongrass Shrimp Recipe)<br /><br /><div><img src="/images/homepage/lemongrass_shrimp_hp.JPG"/></div>]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Pajeon (Korean Scallion Pancake)</title>
		<link>http://rasamalaysia.com/pajeon-korean-scallion-pancake/</link>
		<comments>http://rasamalaysia.com/pajeon-korean-scallion-pancake/#comments</comments>
		<pubDate>Mon, 22 Aug 2011 19:04:36 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8984</guid>
		<description><![CDATA[Are you one of those who love eating Korean food because of the many side dishes served? I love Korean food because of the banchan served along with rice and the main dish. Banchan are full of surprises and there are always something new to look forward t0: kimchi, stewed potato, Korean rice cake, spicy anchovy, Korean scallion pancake (pajeon), omelet, and more. Sometimes, I stuff myself eating the banchan so much that by the time the main entree comes, I am already full&#8230; In the Korean restaurant near my house, the ones that we often go to, pajeon or Korean scallion pancake is always served as a banchan. I love their pajeon because they are mini in shape, slightly orange in color because kimchi juice is added. I can&#8217;t get enough of the mouthwatering pajeon and often ask for more. This is my pajeon recipe, based on the ones I have at my favorite Korean restaurant. I also made a spicy soy-vinegar sauce to go with the pajeon. (Click Page 2 for the Pajeaon/Korean Scallion Pancake Recipe)<br /><br /><div><img src="/images/homepage/pajeon_hp.jpg"/></div>]]></description>
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		<slash:comments>32</slash:comments>
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		<item>
		<title>Chicken Noodles</title>
		<link>http://rasamalaysia.com/chicken-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/chicken-noodles-recipe/#comments</comments>
		<pubDate>Tue, 09 Aug 2011 22:27:40 +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[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10701</guid>
		<description><![CDATA[This chicken noodles recipe was inspired by a recipe book that I flipped through at my grocery store. The timing couldn&#8217;t be better as I had some fresh egg noodles in the fridge, so I made this mouthwatering chicken noodles for lunch yesterday. The best part of this chicken noodles was the chicken. I marinated the chicken with some soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and a secret ingredient that made all the difference: Worcestershire sauce. I then pan-fried the chicken, and topped the simple fried egg noodles with the chicken, including the delicious juice from the chicken. Click the image above to view the deliciousness! This chicken noodle recipe is so easy to make, with ingredients that you can get at regular grocery stores. If you can&#8217;t find fresh egg noodles (also labeled as chow mein or steamed chow mein in the United States), you can always use dried egg noodles. (Click Page 2 for the Chicken Noodles Recipe)<br /><br /><div><img src="/images/homepage/chicken_noodles_hp.JPG"/></div>]]></description>
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		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Kimchi Fried Rice</title>
		<link>http://rasamalaysia.com/kimchi-fried-rice/</link>
		<comments>http://rasamalaysia.com/kimchi-fried-rice/#comments</comments>
		<pubDate>Tue, 14 Jun 2011 22:35:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8885</guid>
		<description><![CDATA[My husband has a good Korean friend whose mother-in-law runs a restaurant in LA&#8217;s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever. Kimchi fried rice takes practically 15 minutes to prepare and calls for a few basic ingredients: kimchi, overnight steamed rice, and egg.  If you like, you can add meat such as beef, chicken, spam, or bacon, but I like the plain kimchi fried rice. It is delicious as is&#8230; The egg is often cooked sunny side up and placed on top of the rice. For my food photography, I served it separately to let the kimchi fried rice shines through in the photos. (You can check out the complete gallery by clicking on the top picture above.) Many Koreans make Kimchi fried rice whenever they need to use up the kimchi at home. To me, kimchi fried rice is one easy recipe that produces mouthwatering and satisfying result. If you like Korean recipes, you might also like these recipes on Rasa Malaysia: Japchae (Chap Chae) - sweet potato noodles Kalbi (Galbi) &#8211; BBQ beef short ribs Bibimbap &#8211; mixed rice with vegetables (Click Page 2 for the Kimchi Fried Rice Recipe)]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Japchae (Chap Chae)</title>
		<link>http://rasamalaysia.com/japchae-chap-chae-recipe/</link>
		<comments>http://rasamalaysia.com/japchae-chap-chae-recipe/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 06:13:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8697</guid>
		<description><![CDATA[Japchae (also spelled as chap chae) is the first Korean dish I tried. Believe it or not, before I came to the United States, I had never had Korean food. Growing up in Malaysia with all its glorious local cuisines and family&#8217;s home cooking, I seldom tried other cuisines&#8230;plus there weren&#8217;t many international restaurants back then. I first had Japchae when I lived in San Francisco. I fell in love with the springy and slightly chewy texture of the japchae noodle, which is made from sweet potato. Korean food was new to me, the taste—especially the dishes with lots of heat—reminded me of Malaysian cuisine, but it&#8217;s completely different and interesting&#8230; Korean cooking is currently high on my priority list. Even though I enjoy Korean food tremendously, I am a novice but I have been cooking a lot of Korean dishes lately. Please stay tuned as I am going to expand the Korean Recipes category with kimchi fried rice, Korean pancakes, bulgogi, and more. Anyway, here is my japchae (chap chae) recipe, which is easy and takes only 30 minutes to prepare. Enjoy! (Click Page 2 for the Japchae (Chap Chae) Recipe)]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Braised Mushroom with Dashi</title>
		<link>http://rasamalaysia.com/braised-mushroom-with-dashi/</link>
		<comments>http://rasamalaysia.com/braised-mushroom-with-dashi/#comments</comments>
		<pubDate>Sun, 13 Mar 2011 00:32:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8045</guid>
		<description><![CDATA[I love mushrooms for as long as I can remember, even when I was a little kid. I love mushrooms of all sorts, shiitake, button, enoki, straw mushrooms—canned or fresh. One of the great things about the United States is that I can get fresh mushrooms easily. They are readily available at the market&#8230; Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin. The end result is a very simple side dish that is absolutely umamilicious. You will know what I mean if you attempt this braised mushroom recipe at home. (Click Page 2 for the Braised Mushrooms with Dashi Recipe)]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Daging Masak Kicap (Soy Sauce Beef)</title>
		<link>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/</link>
		<comments>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 21:49:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8040</guid>
		<description><![CDATA[I haven&#8217;t posted Malaysian recipes for a while, so much so that sometimes I question myself if my blog&#8217;s name still fits its recent content. Malaysian food is my native cuisine and the passion, love, and enthusiasm I have will never change. Truth be told, I&#8217;ve been trying to save my Malaysian recipes, for the possible opportunity to work on a Malaysian cookbook in the future. As most of you know, my Chinese cookbook will be released in Fall 2011 (most likely in September). I had wanted to write a Malaysian cookbook, sharing recipes and dishes that define the enormously diverse and scrumptious but underrated cuisine. Malaysian food is the unsung hero of Asian cuisines, as pointed out by Guardian UK recently. It&#8217;s too bad that the publishers in the US are not keen on a niche and somewhat unknown Malaysian cookbook. With the recent praises in the US media about Malaysian cuisine, such as Saveur 100 about kaya—a quintessential Malaysian concoction of coconut and egg jam, I hope that one day I&#8217;ll be able to shop for a deal to get a Malaysian cookbook published here in the United States. Anyway, I digress&#8230; Daging masak kicap or soy sauce beef is one of the beef dishes I often make at home. It&#8217;s an easy Malay recipe but the taste is absolutely delicious. It takes only a few ingredients—a tender cut of beef, soy sauce, and sweet soy sauce. I use shallots as an aromatic but onion is equally fine. I love drizzling the sauce over my steamed white rice, with a side of sambal belacan for a truly homey Malaysian meal. Do try out this soy sauce beef recipe! (Click Page 2 for the Daging Masak Kicap (Soy Sauce Beef) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Thai Coconut Galangal Seafood</title>
		<link>http://rasamalaysia.com/thai-coconut-galangal-seafood-recipe/</link>
		<comments>http://rasamalaysia.com/thai-coconut-galangal-seafood-recipe/#comments</comments>
		<pubDate>Mon, 22 Nov 2010 05:24:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7775</guid>
		<description><![CDATA[If you follow this blog, you know that I recently discovered WorldFoods (from my mie goreng post) and am working with them on a couple of recipes. Previously, I posted a Cambodian Lemongrass Shrimp recipe. This is another recipe that I would like to share with you using another WorldFoods ready-made sauce—Thai Coconut Galangal Stir-Fry Sauce. This sauce is a blend of coconut milk spiced with galangal, lemongrass, tamarind and chilies. It&#8217;s mild but creamy so it&#8217;s great for any protein. I used it to make a combination seafood dish, with shrimp, scallop, and squid&#8230; When it comes to cooking, I am not a purist, meaning, I cook with store-bought sauces and spice paste quite a bit, but I am really picky. I use products that are high quality and promise great flavor. I really like this sauce because it tastes distinctively Thai, and it&#8217;s made from 100% natural ingredients. I also like it that I can doctor up the sauce by adding extra ingredients and seasonings. We all enjoyed this Thai Coconut Galangal Seafood very much, in fact, it tastes almost like a Thai red curry. (Click Page 2 for the Thai Coconut and Galangal Seafood Recipe)]]></description>
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		<slash:comments>21</slash:comments>
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