<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Rasa Malaysia &#187; Appetizer Recipes</title>
	<atom:link href="http://rasamalaysia.com/recipes/appetizer-recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
	<lastBuildDate>Thu, 23 May 2013 17:01:58 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.4.2</generator>
		<item>
		<title>Shrimp and Cheese Spring Rolls</title>
		<link>http://rasamalaysia.com/shrimp-and-cheese-spring-rolls/</link>
		<comments>http://rasamalaysia.com/shrimp-and-cheese-spring-rolls/#comments</comments>
		<pubDate>Wed, 24 Apr 2013 23:17:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22972</guid>
		<description><![CDATA[Shrimp and cheese spring rolls. I think I had you at the title of this recipe! These shrimp spring rolls are not your typical spring rolls. Made with succulent and marinated shrimp and cheddar cheese (yes, cheese!), they are bound to wow your palate and have you begged for more. Everyone could use some spring rolls, and this spring roll is special because the filling is not the regular filling of vegetables, but fresh, succulent, and juicy shrimp. To sweeten the deal, I decided to add some cheese so every bite of the spring roll is sinfully good and cheesy. For the spring roll wrapper, I always choose the smaller piece for this recipe (there are two sizes but choose the smaller ones). The smaller spring roll wrapper is just the right size to wrap the shrimp and cheese filling. For the deep-frying, you can easily do these in batches in a medium-sized sauce pan. Use a pair of long, wooden chopsticks to turn the shrimp spring rolls around so both sides of the spring rolls turn a nice golden brown. I love serving these shrimp and cheese spring rolls at parties because they are such a crowd pleaser. For the dipping sauce, you can use either chili sauce with sesame seeds, or mayonnaise. Either way, you can&#8217;t go wrong with this appetizer and I bet your friends will be bribing you for this shrimp and cheese spring rolls recipe as soon as they taste the goods! (Click Page 2 for the Shrimp and Cheese Spring Rolls Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/shrimp_spring_rolls_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/shrimp-and-cheese-spring-rolls/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Dynamite Shrimp</title>
		<link>http://rasamalaysia.com/dynamite-shrimp/</link>
		<comments>http://rasamalaysia.com/dynamite-shrimp/#comments</comments>
		<pubDate>Fri, 22 Mar 2013 21:30:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20496</guid>
		<description><![CDATA[I love Japanese food and I usually dine out once a week at Japanese izakaya or regular Japanese restaurants. One of the things I love about eating out in Japanese restaurants is the Appetizer menu. There are endless array of delectable dishes to choose from: agedashi tofu, chicken karaage, chawanmushi, gyoza, seafood dynamite, fried oysters with panko, and so much more. And all of them are so yummy and I could just order appetizers and be very happy. Dynamite Shrimp is one of my favorite Japanese appetizer dishes. It&#8217;s basically shrimp battered and deep fried to golden perfection and tossed with a honey-mayonnaise light dressing. Sounds really simple but they are oh-so-addictive. In my opinion, the best Dynamite Shrimp is made with rock shrimp, as rock shrimp has a nice crisp texture and perfect for this recipe. Anyway, rock shrimp is hard to come by unless you go to some expensive seafood specialty stores. Regular shrimp works well. For the mayonnaise, a little heat goes a long way and hence I used some Sriracha hot sauce for some extra zing. When I make Japanese dishes, I also make sure that I use Kewpie brand Japanese mayonnaise, which comes in a soft plastic tube with the iconic baby as the label. Dynamite Shrimp is a perfect appetizer to serve to guests or whenever you want to pamper yourself for a quick afternoon treat. I love this and never tire of eating it. I hope you like this recipe and get to make it soon! (Click Page 2 for the Dynamite Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/shrimp_dynamite_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/dynamite-shrimp/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Spicy Thai Chicken Wings</title>
		<link>http://rasamalaysia.com/spicy-thai-chicken-wings/</link>
		<comments>http://rasamalaysia.com/spicy-thai-chicken-wings/#comments</comments>
		<pubDate>Wed, 30 Jan 2013 03:56:48 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken Wings]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Ketchup]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21424</guid>
		<description><![CDATA[In the United States, all the sports fans are counting down to February 3, for Super Bowl 2013. Super Bowl is all about chicken wings, as the football enthusiasts watch the game while nibbling mouthwatering chicken wings. Other than the regular buffalo wings, you might want to try out something different this year, and I have just the perfect recipe for you—spicy Thai chicken wings that are sure to fire up the appetite and add some heat to the intense Superbowl game. The flavor of these spicy Thai chicken wings is similar to the regular spicy buffalo wings but with an Asian twist. The heat comes from Sriracha, everyone&#8217;s favorite Thai hot sauce, with a tint of briny umami taste from soy sauce and Chinese oyster sauce, plus the subtle aroma of Chinese cooking wine. To serve, keep it American style by pairing the spicy Thai chicken wings with celery sticks. Try this recipe this Super Bowl and I am very sure that everyone will be in for a treat and will not stop eating! Have fun. (Click Page 2 for the Thai Spicy Chicken Wings Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/01/Spicy-Thai-Chicken-Wings-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/spicy-thai-chicken-wings/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Mini Quiches</title>
		<link>http://rasamalaysia.com/mini-quiches/</link>
		<comments>http://rasamalaysia.com/mini-quiches/#comments</comments>
		<pubDate>Wed, 19 Dec 2012 02:39:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Cherry Tomatoes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20955</guid>
		<description><![CDATA[Quiche is French pastry crust filled with  savory egg custard made with cheese, eggs, ham, meat or vegetables. My co-worker introduced me to quiche many years ago and I have been hooked on quiche since. Quiche is something that I can eat on a daily basis, with some salad, and preferably with a serving of French onion soup. I simply adore the crumbly texture of the pastry crust and the rich, creamy, and utterly delicious filling. If you eat out or buy from French bakeries, quiche can be quite big. That&#8217;s why I love mini quiches—miniature quiche filled with the same ingredients albeit a much smaller size. The smaller package makes mini quiches a perfect party food that everyone can just pick up and savor as a finger food, for the holiday parties. Another bonus of being small, even the picky toddlers and eaters at your home can enjoy it. It&#8217;s packed with lots of high-energy ingredients, but more importantly, they are absolutely appetizing and I am sure that the kids will enjoy it as much as an adult this holiday season. (Click Page 2 for the Mini Quiches Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/12/Mini-Quiches-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mini-quiches/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<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>Vietnamese Sugar Cane Shrimp (Chao Tom) Recipe</title>
		<link>http://rasamalaysia.com/vietnamese-sugar-cane-shrimp-chao-tom/</link>
		<comments>http://rasamalaysia.com/vietnamese-sugar-cane-shrimp-chao-tom/#comments</comments>
		<pubDate>Wed, 29 Oct 2008 07:27:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Sugarcane]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/vietnamese-sugar-cane-shrimp-chao-tom-recipe/</guid>
		<description><![CDATA[I&#8217;d never tried Vietnamese food before I came to the United States. There was no Vietnamese restaurant in my hometown and Vietnamese cuisine had never crossed my mind. Then, Thai food was the only exotic food I knew. I first tasted Vietnamese food when I was attending graduate school in the Midwest. Stuck in the middle-of-no-where AKA Fargoland, Vietnamese food was a treat to my taste buds. I loved the familiar southeast Asian flavors: the noodle dishes, the steaming hot pho, the rice plates, the fresh bean sprouts, herbs, mint leaves, and oh yeah, fish sauce. Vietnamese food reminded me of the tastes of home&#8211;well, not quite, but they were close. It was comfort food back then and I gradually fell in love with Vietnamese cuisine. Chao tom, or Vietnamese sugar cane shrimp is one of the appetizer dishes that I absolutely adore. While I always order them at restaurants, I have never attempted to make chao tom at home until recently. I got myself some fresh sugar cane and adapted my recipe of tau hu ky (shrimp paste with bean curd skin) and deep-fried them. (The traditional way of making sugar cane shrimp or chao tom is grilling.) The sweet thing about making these chao tom (sugar cane shrimp) at home was that I could wrap as much shrimp paste around the sugar cane as possible, so every bite was a mouthful of delicious and springy shrimp paste. Yum! (Click Page 2 for the Vietnamese Sugar Cane Shrimp Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vietnamese-sugar-cane-shrimp-chao-tom/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Nyonya Kuih Pie Tee Recipe and Step-by-Step Guide</title>
		<link>http://rasamalaysia.com/step-by-step-guide-to-making-nyonya/</link>
		<comments>http://rasamalaysia.com/step-by-step-guide-to-making-nyonya/#comments</comments>
		<pubDate>Mon, 19 May 2008 22:49:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jicama]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/nyonya-kuih-pie-tee-recipe-and-step-by-step-guide/</guid>
		<description><![CDATA[Here is the Nyonya kuih pie tee step-by-step cooking guide: Making Nyonya Kuih Pie Tee is a two-step process: 1) the making of the cases/shells, and 2) the preparation of the filling and toppings&#8230; Now, please click on my step-by-step picture guide to making Nyonya Kuih Pie Tee below. I wanted to warn you that the cooking process is long (read: it will take up to 3 hours to make them); it also takes lots of patience, especially if you are a first-timer. But, when you pop one of these &#8220;top hats&#8221; or Nyonya kuih pie tee in your mouth, all your efforts will be wholly justified, I assure you. (Click Page 2 for the Nyonya Kuih Pie Tee Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/step-by-step-guide-to-making-nyonya/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>French Snails (Bulots Mayonnaise) Recipe</title>
		<link>http://rasamalaysia.com/french-snails/</link>
		<comments>http://rasamalaysia.com/french-snails/#comments</comments>
		<pubDate>Tue, 05 Feb 2008 05:19:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[Snails]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/french-snails-bulots-mayonnaise/</guid>
		<description><![CDATA[In French cuisine, snail is a much celebrated delicacy. So, when I was in France, I did it the French way&#8211;chowing down a bowl of these sea snails/whelks, or Bulots in French. (Thanks Pip for your information.) I absolutely loved them and couldn&#8217;t get enough. Served cold with garlic mayonnaise, all I could say was &#8220;C&#8217;est si bon!&#8221; (It is so good!) Related Posts: Moules à la Marinière Can, Can&#8217;t, CANNES Crepe Sucre/Sweet Crepe I found a recipe of Bulots Mayonnaise here, but for your convenience, I have summarized it below: (Click Page 2 for the French Snails (Bulots Mayonnaise) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/french-snails/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Pandan Chicken Recipe</title>
		<link>http://rasamalaysia.com/pandan-screwpine-leave-chicken/</link>
		<comments>http://rasamalaysia.com/pandan-screwpine-leave-chicken/#comments</comments>
		<pubDate>Wed, 27 Jun 2007 03:09:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Pandan]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/pandan-chicken-recipe/</guid>
		<description><![CDATA[Apologies for being so unresponsive to your comments and the lack of posting. I am on the road for two weeks and will be heading back soon. However, I wanted to share with you a new summer recipe&#8211;pandan chicken or fried chicken wrapped with screwpine leaves. Screwpine leaves or pandan leaves are commonly used in Malaysia to infuse the food or desserts with the sweet and fragrant aroma. In this pandan chicken recipe, the essence of pandan leaves lend a pleasing flavor to the chicken, especially after these pandan chicken are fried. Pandan chicken makes a great appetizer or finger food for your party and they are so easy to make. Just get some pandan leaves, some marinated chicken, toothpicks for the wrapping and you will be in business&#8230; (Click Page 2 for the Pandan Chicken Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pandan-screwpine-leave-chicken/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Bacon-wrapped Cherry Tomatoes Recipe</title>
		<link>http://rasamalaysia.com/recipe-bacon-wrapped-cherry-tomatoes/</link>
		<comments>http://rasamalaysia.com/recipe-bacon-wrapped-cherry-tomatoes/#comments</comments>
		<pubDate>Sat, 23 Jun 2007 04:33:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Cherry Tomatoes]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/bacon-wrapped-cherry-tomatoes-recipe/</guid>
		<description><![CDATA[I am writing this from Beijing (yes, Beijing again!). The local time is 10:30 AM and the sky is grey and very overcast (or is it pollution?). Back in the United States, summer is in full bloom now. The sun is scorching hot, all flowers blossom, young senoritas are strutting their stuff in short shorts, but most evidently, everywhere you turn to, there is a party going on&#8211;be in on the beach, at the parks, inside or outside the house, or at the club house. Summer is always fun in the United States. Since this is the first summer Rasa Malaysia celebrates, I thought I would share some of my favorite summer recipes with you&#8230; Have you ever served grilled cherry tomatoes with bacon at your parties? If not, do try this out. It&#8217;s real simple to make but the end results are delicious, pretty, and a total crowd-pleaser for your parties all summer long. I first had them in Tokyo a few years ago and now am hopelessly hooked. This is also a must-have item for me whenever I have Japanese yakitori&#8230; I am not going to write a lengthy post so I will let the pictures speak the words for me. Click the above to view the complete gallery.  (Click Page 2 for the Bacon-wrapped Cherry Tomatoes Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-bacon-wrapped-cherry-tomatoes/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
	</channel>
</rss>
