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	<title>Rasa Malaysia &#187; American Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Uni Pasta (Sea Urchin Pasta)</title>
		<link>http://rasamalaysia.com/uni-pasta-sea-urchin-pasta/</link>
		<comments>http://rasamalaysia.com/uni-pasta-sea-urchin-pasta/#comments</comments>
		<pubDate>Fri, 15 Mar 2013 17:59:51 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Sea Urchin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15062</guid>
		<description><![CDATA[This uni pasta or sea urchin pasta recipe was created a while ago for an old blog. I adapted the recipe from Eat A Duck I Must. I have never posted this recipe on Rasa Malaysia and thought this is a great recipe to share here. It&#8217;s a perfect dinner date recipe if you want to impress your guests or your significant other. If I am not mistaken, uni pasta is made famous by celeb chef extraordinaire Eric Ripert. I remember watching a TV program where Eric made his famous signature dish. The briny taste of fresh sea urchin, heavy cream, and cheese paired perfectly in this rich, creamy, and utterly delicious dish. This weekend, instead of making Asian food, try this uni pasta at home. We absolutely loved it when I made this. And while you are at it, you can sip your favorite white or red wine. It&#8217;s totally up to you! (Click Page 2 for the Uni Pasta (Sea Urchin Pasta) Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/uni_pasta_slide.jpg"/></div>]]></description>
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		<slash:comments>10</slash:comments>
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		<item>
		<title>Mini Crab Cakes</title>
		<link>http://rasamalaysia.com/mini-crab-cakes/</link>
		<comments>http://rasamalaysia.com/mini-crab-cakes/#comments</comments>
		<pubDate>Mon, 03 Dec 2012 13:28:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crab]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19106</guid>
		<description><![CDATA[How time flies and it&#8217;s already December and 2012 will come to an end very soon. December has always been one of my favorite months (other than my birth month of September). The holidays are coming and December is all about baking and also year-end and holiday parties. This time of year, it&#8217;s all about recipes that you love and also ones that will sure to please your guests, if you&#8217;re hosting holiday parties. I love party foods—little appetizers, treats or hors d&#8217;oeuvre served on sticks or small plates. They are always such eye-candy but also big in flavors. This is Dungeness crab season and I thought I would share a mini crab cake recipe that you can serve to your guests this season. They are absolutely delicious and the mini package makes it perfect for parties. For the crab, I strongly recommend using fresh Dungeness crab and pick the flesh out of the shells. If you have a great seafood store where you are, you can also buy lump crab meat. Otherwise, you can always use canned crab meat but the result will be pale in comparison. (Click Page 2 for the Crab Cakes Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/crab_cake_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mini-crab-cakes/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Soft Shell Clams (Steamers) with Garlic Butter</title>
		<link>http://rasamalaysia.com/soft-shell-clams-steamers-with-garlic-butter/</link>
		<comments>http://rasamalaysia.com/soft-shell-clams-steamers-with-garlic-butter/#comments</comments>
		<pubDate>Tue, 11 Sep 2012 05:57:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Garlic]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19140</guid>
		<description><![CDATA[Last weekend, we went to Redondo Beach to celebrate my friend&#8217;s birthday. Redondo Beach is probably one of my favorite places to go to in the Los Angeles area, not because of the spectacular views and the nice beaches, but for the seafood. If you are a local or have visited Redondo Beach, you will know that locals and tourists alike flock there because it offers (to me) the freshest seafood in the area, with many seafood shacks selling everything from fresh oysters to steamed Dungeness crab or lobster, and more. One of the most popular seafood shacks is Quality Seafood, which always has a beeline of patrons lining up for its seafood. I LOVE Quality Seafood—there are all sorts of shellfish waiting for me. I think by now, everybody who reads Rasa Malaysia knows my penchant for shellfish, so Redondo Beach is practically my seafood paradise. One of the shellfish that I absolutely love but can&#8217;t get easily is soft shell clams or New England steamers. They have thin and fragile white-color shells, with siphon sticking out. Quality Seafood is the only place I know that carries this delicious clam. So I didn&#8217;t hesitate to load up a few pounds to bring home with me. Soft shell clams are extremely briny and sweet in taste, and the flesh is very tender and juicy. All I did was steaming them with a little garlic and butter, with some white wine. I would always &#8220;drink&#8221; the delicious clam juice/broth until not a single drop left. I introduced my friends these steamers and they absolutely loved them, too. You don&#8217;t even need a proper recipe to enjoy these clams, you can just steam them and serve with some melted butter, as seen on Simply Recipes. If you can&#8217;t find steamers where you...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/steamer_hp.jpg"/></div>]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Clambake</title>
		<link>http://rasamalaysia.com/clambake/</link>
		<comments>http://rasamalaysia.com/clambake/#comments</comments>
		<pubDate>Thu, 30 Aug 2012 15:09:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18161</guid>
		<description><![CDATA[The essence of New England cuisine is centered around the amazing variety of fresh seafood found in this region. One outstanding recipe that truly showcases the abundance of New England&#8217;s seafood harvest is the Clambake. A traditional clambake is a major affair at the beach that involves a bonfire, heated rocks, seaweed and a large wet tarpaulin to steam the ingredients.  However, for my House Hunters International viewing party recently, I&#8217;ve decided to go with the simpler, improvised no-fuss one-pot version. I must say that having more time to entertain and catch up with good friends is definitely worth sacrificing the rustic charm that comes with preparing a laborious traditional clambake. If you&#8217;re looking for a really great idea to spice up your Labor Day party (for summer or to an early fall season opener), and with something other than the same old meat on the grill, I assure you this one-pot seafood bonanza is exactly what you&#8217;re looking for. The best part about a clambake is it&#8217;s not just for seafood lovers. You can throw in your own choice of meats and veggies along with the seafood as well. Some of the non-seafood ingredients commonly used are kielbasa sausages, potatoes and corn but really it&#8217;s just whatever suits your fancy. I believe there&#8217;s always something for everyone in a clambake. And don&#8217;t forget to sop up the delicious, sweet briny broth with a bread and dipping the fresh cooked shellfish in melted butter! Everything tastes better with butter. I hope you like this clambake recipe, the last summer recipe this year. Clambake makes a smashing dish for the long Labor Day weekend, enjoy! (Click Page 2 for the Clambake Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/08/clambake-hp.jpg"/></div>]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Longan, Mango and Pomegranate Popsicle</title>
		<link>http://rasamalaysia.com/longan-mango-and-pomegranate-popsicle/</link>
		<comments>http://rasamalaysia.com/longan-mango-and-pomegranate-popsicle/#comments</comments>
		<pubDate>Tue, 31 Jul 2012 18:06:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Longan]]></category>
		<category><![CDATA[Mango]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17388</guid>
		<description><![CDATA[Can you believe that it&#8217;s almost August 2012? Soon it will be Black Friday, Cyber Monday, and Christmas. Anyway, while summer lasts, I wanted to share a popsicle recipe with you. I grew up with a lot of popsicles in Malaysia. Back home in Penang, we could buy really cheap, colorful, and exotic-tasting popsicles that feature the abundant fruits found in Penang. Fruits such as mangoes, longan (dragon eye fruit), lychees, rambutan, etc. are used to flavor the popsicle. They are always tasty and beat the scorching heat. This longan, mango, and pomegranate popsicle is a combination of some of my favorite flavors. I made them over the weekend and Baby G (who is now 22 months old) really liked it. He kept on saying &#8220;more, more.&#8221; For the stay-at-home moms, try this recipe and enjoy mother-and-kid bonding, sharing a popsicle before summer ends. If you have an Asian supermarket where you live, pick up a can of longan, lychees, or rambutan to flavor the popsicle, I am sure your kid will welcome the new taste and texture of these exotic fruits. (Click Page 2 for the Longan Mango and Pomegranate Popsicle Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Longan-Mango-Pomegranate-Popsicle-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/longan-mango-and-pomegranate-popsicle/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Grilled Bacon-Wrapped Scallops</title>
		<link>http://rasamalaysia.com/grilled-bacon-wrapped-scallops/</link>
		<comments>http://rasamalaysia.com/grilled-bacon-wrapped-scallops/#comments</comments>
		<pubDate>Thu, 26 Jul 2012 06:38:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15666</guid>
		<description><![CDATA[Everyone loves their morning bacon, but you can use bacon in many other recipes, for example, these bacon-wrapped scallops. The crispy and greasy bacon adds a buttery and smoky flavor to the scallops, and the end result is always heavenly, especially when they are grilled. To make perfect grilled bacon-wrapped scallops, first you have to make sure that the scallops are tightly wrapped with the bacon. On the grill, remember to keep turning the skewers to get an even char on the bacon (you have to turn the skewers sideways so the bacon is in direct contact with the heat source to char nicely). Last but not least, do not overcook the scallops as they might lose all the natural sweetness and become rubbery. Another recipe that is equally good is bacon-wrapped cherry tomatoes. If you have picky guests at your summer BBQ parties, make sure you have some bacon handy as these two recipes will make even the pickiest eater happy. (Click Page 2 for the Grilled Bacon-wrapped Scallops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/bacon_scallop_hp.JPG"/></div>]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Spicy Basil Beef Salad</title>
		<link>http://rasamalaysia.com/spicy-basil-beef-salad/</link>
		<comments>http://rasamalaysia.com/spicy-basil-beef-salad/#comments</comments>
		<pubDate>Wed, 18 Jul 2012 01:44:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17054</guid>
		<description><![CDATA[One of my favorite things to do is reading food and travel magazines. I usually go crazy when it&#8217;s summer as the newsstands are filled with all sorts of summer-themed magazines. Each with a mouthwatering cover and big bold text that pretty much screams &#8220;buy me and eat me.&#8221; Other than my regular magazine subscriptions, I usually succumb to these many temptations and stack up my collections. This year, my favorite summer magazines are Cooking Light and Martha Stewart&#8217;s Everyday Food. Each page lures me to try the recipes and this Spicy Basil Beef Salad recipe is just one of the many I have earmarked. I love the combination of three different types of basil, paired with perfectly pan-seared beef. There is no need to fire up the grill. The dressing is Asian, savory, spicy, with a tart note. The minced lemongrass adds an aromatic nuance and texture to the overall dish. It&#8217;s one refreshing, beautiful, and pleasant tasting salad, which I am sure many of you will like. Do you have a favorite summer salad recipe? Please share. (Click Page 2 for the Spicy Basil Beef Salad Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Spicy-Basil-Beef-Salad-slider.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Lobster Roll</title>
		<link>http://rasamalaysia.com/lobster-roll/</link>
		<comments>http://rasamalaysia.com/lobster-roll/#comments</comments>
		<pubDate>Thu, 12 Jul 2012 00:00:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Lobster]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17008</guid>
		<description><![CDATA[Let&#8217;s talk about your favorite summer seafood meals. For me, it&#8217;s simple peel and eat shrimp, lemongrass and Sriracha grilled shrimp or beer-steamed mussels and of course a cool starter like lobster and mango salad. What about all those extra hot dog buns left over from 4th of July? I&#8217;m thinking lobster salad again. Nothing fancy, just delicious chunks of chilled poached lobster meat stuffed in a bun with mayo and a little light seasoning. How about Rasa Malaysia&#8217;s version of the famous Classic New England Lobster Roll? I may not have the special buns for this classic, but with fresh live lobsters and cooking it right, you&#8217;ll definitely get a perfect lobster roll for sure. I made a slight twist using Old Bay Seasoning and a tad butter to poach the lobster as opposed to simple poaching/boiling with only salt water like what it&#8217;s usually done for the famous New England Classic Lobster Roll. That, plus I don&#8217;t have those special buns for it and don&#8217;t know where to get it. All and all, the end result is still worth every penny, I&#8217;m happy and I can assure you when lobster&#8217;s on sale again, I&#8217;ll definitely make more of these delicious lobster roll! (Click Page 2 for the Lobster Roll Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/lobster_roll_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Cabernet and Gorgonzola Burger Sliders</title>
		<link>http://rasamalaysia.com/cabernet-and-gorgonzola-burger-sliders-recipe/</link>
		<comments>http://rasamalaysia.com/cabernet-and-gorgonzola-burger-sliders-recipe/#comments</comments>
		<pubDate>Mon, 02 Jul 2012 16:19:37 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16816</guid>
		<description><![CDATA[To celebrate this year&#8217;s July 4th, I have invited my good friend Harry Soo at Slap Yo Daddy BBQ to share an all-American burger recipe with us. Harry also came from Penang, Malaysia, and is currently the top 10 BBQ Pitmaster in the United States. His barbeques are truly legendary and the BEST I have ever tasted. Please take a few minutes to read through the guest post below as Harry shares his secret techniques for perfect, juicy, and delicious burgers. If you wish to impress your guests on Wednesday, try this burger slider recipe, as this is how the pro does it. Let&#8217;s indulge in Slap Yo Daddy BBQ cabernet and gorgonzola burger sliders. Several years ago, I was pleasantly surprised to run across Bee Yinn’s recipes and Rasa Malaysia website while looking for authentic Malaysian recipes. As another transplanted immigrant from the tropical island of Penang just off the Malaysian peninsular, I’ve embraced America as my new home by learning to love and cook a wide variety of American comfort foods while living in Texas and now California. It was love at first barbecue bite for me when I tasted BBQ brisket while attending Texas Tech U in the mid-1980’s. In 2008, I made my first foray into competition BBQ after a co-worker suggested I enter a contest after being inspired by the 2008 movie The Bucket List starring Jack Nicholson and Morgan Freemen. Long story short, in four years, I’ve become one of the top-ranked BBQ pitmasters in America having won 20+ grand championships, California and Arizona Team of the Year, and numerous national awards. I’ve also appeared on a reality TV show called TLC’s BBQ Pitmasters Season One in 2010. In that show, I was the underdog team from California pitted against six other BBQ teams,...<br /><br /><div><img src="/images/homepage/burger_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/cabernet-and-gorgonzola-burger-sliders-recipe/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Korean Kalbi Taco</title>
		<link>http://rasamalaysia.com/korean-kalbi-taco/</link>
		<comments>http://rasamalaysia.com/korean-kalbi-taco/#comments</comments>
		<pubDate>Wed, 20 Jun 2012 06:21:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lettuce]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16441</guid>
		<description><![CDATA[If you live in the Los Angeles area, I am sure you have heard of Kogi food truck and its famed Kogi taco. Kogi tacos pretty much launched the food truck culture and craze in the United States. For the longest time, I have wanted to share the recipe here and finally I got to do it over the weekend. I had Kogi taco once. The food truck comes to the Orange County area from time to time and I was lucky to have tried it. I remember the line was as long as the Space Mountain ride at Disneyland as eager diners waited patiently for their turn to place the order. I thought the tacos were delicious but I was mostly impatient with the long wait. Kogi taco is basically Korean Kalbi taco, so I decided to create a similar recipe and share it with you. I personally like my creation (Mr. Rasa Malaysia gave his thumbs up). For the Kalbi, I referred to the guest post from Diana at Eating Richly. I might be biased but the end result was a lot more refreshing than Kogi taco. I opted out the salsa in Kogi&#8217;s and serve it with diced tomatoes, red onion, and cilantro. Plus, the seasoned Romaine lettuce and the tangy dressing with a lemony note complement the tastes very well. If you are making Korean Kalbi this summer, do save up a few pieces of the Kalbi and make them into this Korean Kalbi tacos. I am sure the delightful flavor will entice your taste buds! (Click Page 2 for the Korean Kalbi Taco Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/06/Korean-BBQ-Kalbi-Taco-hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
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