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	<title>Rasa Malaysia &#187; Asian Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Southeast Asian Chicken Wings</title>
		<link>http://rasamalaysia.com/southeast-asian-chicken-wings/</link>
		<comments>http://rasamalaysia.com/southeast-asian-chicken-wings/#comments</comments>
		<pubDate>Fri, 03 May 2013 00:18:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Lemongrass]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19924</guid>
		<description><![CDATA[It&#8217;s May! The temperature is definitely rising and the sun has been coming out to play. In Irvine, we have been getting really warm days. Today, the highest temperature is in the low 90&#8242;s, and in the past few days, the mouthwatering smell of barbeque has been wafting in the air around my neighborhood. It&#8217;s never too early to break out your grill even though summer is not officially here. With warm and gorgeous days like this, I just couldn&#8217;t wait and had to fire up my grill and made these Southeast Asian chicken wings. If you have been following me on Rasa Malaysia, you should probably know by now that Asia, especially Southeast Asia, is my favorite region in the whole world. (That&#8217;s one of the reasons why this blog is all about Asian cooking.)  There is nowhere else quite like Southeast Asia: the friendly people, happiest smiles, breathtaking landscapes, and the scrumptious foods; Southeast Asia captures my heart. It&#8217;s the place I will always call home, the place I have longed to be every single day, and the place millions of tourists flock to every year. This Southeast Asian chicken wing is the epitome of the colorful and exotic cooking of the region. Creamy coconut milk, fragrant lemongrass, aromatics such as ginger, garlic, cilantro, and the extra zing of lime juice and Thai chilies make these wings bursting with the flavors of the street food fare in countries such as Thailand , Vietnam, Laos, and Cambodia. They are absolutely pleasing to the palate, and the flavor is deep and complex. I came back from the region two months ago, but I have been aching to go back. I have a Vietnam trip planned in end of May and I just can&#8217;t wait to soak in the warm and...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Southeast-Asian-Chicken-Wings-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Pork and Shiitake Gyoza</title>
		<link>http://rasamalaysia.com/pork-and-shiitake-gyoza/</link>
		<comments>http://rasamalaysia.com/pork-and-shiitake-gyoza/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 06:01:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22969</guid>
		<description><![CDATA[Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients as the filling. The filling ranges from ground pork, chicken, beef, shrimp, fish, seafood, or a combination of the different proteins. Vegetable such as shredded napa cabbage or regular cabbage is often added to enhance the flavor. Even though gyoza originated from China, and is basically the Japanese version of Chinese jiaozi, I noticed that there are some minor variations. For example: the seasonings used. Sake and mirin are often added to the filling. From my personal observation, I also noticed that Japanese gyoza are slightly longer in shape and not so much crescent-shaped or Chinese gold ingot look. Another thing, they tend to be crispier, or at least the versions I have tried were crispier. Anyway, anyone can enjoy gyoza. If you can&#8217;t eat pork, feel free to make it with ground chicken, or ground beef. Sake and mirin consist of alcohol, so you can opt out if you can&#8217;t consume alcohol. I personally love spicy food so I added some chili oil to the dipping sauce to give these pork and shiitake gyoza some kick. I just love all sorts of dumplings, they are so easy to make and such a treat. Don&#8217;t be intimidated by the folding part. As long as you seal the gyoza tight, you should be able to replicate this pork and shiitake gyoza recipe successfully. If you are a newbie and just can&#8217;t make the pleats/folds on the gyoza, don&#8217;t fret because you don&#8217;t have to do it. Ultimately, regardless of the plain shape, the taste of these dumplings will trump. Have fun with this recipe and enjoy these dainty treats! (Click Page 2 for the Pork and Shiitake Gyoza Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/pork_gyoza_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Malaysian-style Fried Udon</title>
		<link>http://rasamalaysia.com/malaysian-style-fried-udon/</link>
		<comments>http://rasamalaysia.com/malaysian-style-fried-udon/#comments</comments>
		<pubDate>Mon, 08 Apr 2013 07:11:30 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Udon]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22842</guid>
		<description><![CDATA[Noodles are popular all over Asia, so it&#8217;s no surprise that noodle is a staple of many Malaysians. Walk down any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodle dishes. Everyone loves and could always use a noodle dish, regardless of our ethnicity: Chinese, Malays, Indians, or Eurasians. Even the foreign expatriates who live in Malaysia fall in love with local noodles dishes. One of the differences of noodle dishes in Malaysia is the condiment that comes with the noodles. The noodles can be soupy and comes in a broth or soup, or dry as in stir-fried noodles, or in between, such as char hor fun (fried flat rice noodles in a thick gravy), but the condiment is usually a small saucer of cut fresh chilies or pickled green chilies in soy sauce. The fresh chilies are always red chilies, and sometimes bird&#8217;s eye chilies, or a combination of both. This condiment is really very simple, but to us Malaysian, it&#8217;s indispensable and what makes our noodle dishes so incendiary delicious—the spicy kick that accompanies every mouthful of the noodles, with an extra dash of very good tasting soy sauce. By the way, Malaysia produces some of the best soy sauce, but that will be another post. Anyway, I disgress. So back to my Malaysian-style fried udon. Udon is Japanese, but the Malaysian-style udon can be found at restaurants in Malaysia. In my recipe, I used fish cakes, which is a popular ingredient in many Malaysian noodle dishes. With some shredded cabbage, shrimp, mushroom, carrot, and the generous use of sweet soy sauce, this humble Malaysian-style fried udon takes me back to Malaysia. And the condiment of cut bird&#8217;s eye chilies gave me just the right amount of heat...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/udon_hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Asian-Brined Pork Chops</title>
		<link>http://rasamalaysia.com/asian-brined-pork-chops/</link>
		<comments>http://rasamalaysia.com/asian-brined-pork-chops/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 19:19:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Orange]]></category>
		<category><![CDATA[Pork Chop]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22489</guid>
		<description><![CDATA[Once in a while, I have a sudden craving for pork chops (check out my Peking pork chop recipe) and I would always ask Mr. Rasa Malaysia to buy the Taiwanese fried pork chops back home for me. There is this restaurant nearby his office that I love: battered and deep-fried glorious pork chop, specked with black pepper. However, in recent months, the quality of their pork chops have really gone down the hill. Instead of a thick succulent piece of meat, they have &#8220;downsized&#8221; the pork chop to a thin slice, and as a result, what we get is a piece of tough, chewy, greasy, battered-laden jerky. We were so disappointed. Last weekend, I thought I would try to make my own pork chops, but the thought of making Peking pork chop is a little overwhelming on a leisure Saturday. And as I was browsing through the stack of magazines piling high up on the kitchen counter, I found a recipe in the January issue of Food &#38; Wine magazine that looks absolutely mouthwatering: Asian-brined pork chops doused in a brine of soy sauce, mirin, ginger, sesame oil, and even orange. A recipe like this is sure to fire up my appetite. So I got myself some thick pieces of pork chops, thanks to the deprivation from the Taiwanese restaurant. After eight magic hours of soaking in the brine, we had these wonderful Asian-brined pork chops for our lunch. Sinking my teeth into the juicy pieces of pork chops, I reveled in the meatiness of the pig. It was a satisfying meal! If you like pork chops, try this and choose the thickness you like. (Click Page 2 for the Asian-Brined Pork Chops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/03/Asian-Brined-Pork-Chop-slider.jpg"/></div>]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Cold Sesame Noodles with Butter Pepper Shrimp</title>
		<link>http://rasamalaysia.com/cold-sesame-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/cold-sesame-noodles-recipe/#comments</comments>
		<pubDate>Sun, 31 Mar 2013 06:20:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soba]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22599</guid>
		<description><![CDATA[A couple of weeks ago, I had dinner with my good friends E and N at Crustacean Beverly Hills. As usual, we had our fix of the legendary garlic noodles, and opted for some butter black pepper shrimp instead of the Crustacean roasted crab. We had a wonderful time catching up, chatting about our future plans, and savoring everything we had ordered. It was a great night of dear friendships, wine, and dine. Ahhh, good times. A few days ago, I had a sudden craving for the Crustacean garlic noodles and the black pepper shrimp but I don&#8217;t have any butter and garlic at home. So I improvised what I had and made this cold sesame noodles instead, and the black pepper shrimp stayed on the menu. It was almost as satisfying as the garlic noodles, but fresher and healthier, and a perfect lunch combo for a nice spring afternoon. For the noodles, I used some Japanese soba or buckwheat noodles, which I always have in my pantry. One roll of the soba noodles with some freshly julienned carrot and cucumber in a tangy sauce and a few perfectly cooked butter pepper shrimp were exactly what I needed that day. Previously on Rasa Malaysia, I have shared a sesame noodles recipe, but this cold sesame noodle tastes different. What I really liked about this recipe is the cold fresh taste of the noodles. Chill the sesame noodles in the fridge for 20 minutes before serving. It makes a world of difference! Try it if you would like a refreshing spring recipe. Enjoy! (Click Page 2 for the Cold Sesame Noodles with Butter Pepper Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/cold_sesame_noodles_hp.jpg"/></div>]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Sweet and Sour Pork Noodles</title>
		<link>http://rasamalaysia.com/sweet-and-sour-pork-noodles/</link>
		<comments>http://rasamalaysia.com/sweet-and-sour-pork-noodles/#comments</comments>
		<pubDate>Thu, 07 Mar 2013 02:18:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20394</guid>
		<description><![CDATA[When it comes to cooking, you don&#8217;t always have to make everything according to the book. For example: this absolutely delicious and appetizing sweet and sour pork noodles. Who says that sweet and sour pork can only be prepared as an entree and serve with steamed rice only. And certainly, noodle doesn&#8217;t have to be the same old chow mein.  Take two of the most popular Chinese recipes and combine them together means that you have the best of both worlds, in one dish! The taste is easy on the palate, the presentation utterly toothsome, what&#8217;s more, it&#8217;s a fulfilling and satisfying meal. There is nothing not to love about this killer combination. However, I am not the one who created this winning dish. I was inspired by a cookbook that I browsed randomly at the book store. I came home and created my own version. If you are not a pork eater, you can easily make this dish into a sweet and sour chicken noodles, which I am sure will be equally tantalizing. This combo has certainly sparked a few ideas in me, think kung pao chikcken noodles. It can&#8217;t be half bad! (Click Page 2 for the Sweet and Sour Pork Noodles Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/sweet_sour_pork_noodles_hp.jpg"/></div>]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Honey-Glazed Baby Back Ribs</title>
		<link>http://rasamalaysia.com/honey-glazed-baby-back-ribs/</link>
		<comments>http://rasamalaysia.com/honey-glazed-baby-back-ribs/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 12:13:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Molasses]]></category>
		<category><![CDATA[Pork Ribs]]></category>
		<category><![CDATA[Sambal Oelek]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21369</guid>
		<description><![CDATA[One of the favorite food of Mr. Rasa Malaysia is baby back ribs. He loves all sorts of ribs, but especially partial to Chinese-style ribs and American BBQ ribs. He doesn&#8217;t have much of an opinion whenever we dine out as I am always the ones who decide where we eat at, but whenever he is in the mood to take charge, his answer is pretty predictable: ribs. He has taken me and his friends to unknown restaurants at obscure places, for some hole-in-the-wall ribs. If there is one thing he is obsessed with when it comes to food, I think that would be it, and very lucky for us, our good friend Slap Yo&#8217; Daddy is one of the top BBQ pit masters in the US, and he would always bring us some of his award-winning and extremely delicious baby back ribs. These honey-glazeed baby back ribs was prepared for him. I am not much a ribs person, other than using them to flavor my Chinese soups or stews, but I was pleasantly surprised with the sticky, gooey, and addictive great taste of this recipe. This honey-glazed baby back ribs recipe is adapted from the Food &#38; Wine magazine. I love the addition of sambal oelek or chili-garlic sauce for a tint of spicy note. Either way, Mr. Rasa Malaysia happily devoured the dish which was specially cooked for him. If you love yourself some Chinese/Asian-style good ribs, you can certainly try this recipe out! (Click Page 2 for the Honey-Glazed Baby Back Ribs Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/01/Honey-Glazed-Baby-Back-Ribs-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Ginger Soy Soba</title>
		<link>http://rasamalaysia.com/ginger-soy-soba-recipe/</link>
		<comments>http://rasamalaysia.com/ginger-soy-soba-recipe/#comments</comments>
		<pubDate>Sat, 22 Dec 2012 14:38:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soba]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21099</guid>
		<description><![CDATA[My friend Simply Reem is famous for her ginger soy soba noodle. Her soba noodles with sweet ginger scallion sauce is one of the most pinned noodle pictures on Pinterest, and that says a lot about the recipe (and the accompanying photos). When I told her to fill in for me and guest post on Rasa Malaysia while I am traveling overseas, I suggested to turn her famous ginger soy soba noodles into a party food fit for holiday parties, and that the serving is on a soup spoon. She delivered and here is her gorgeous photography with the simple yet delicious ginger soy soba noodles. If you don&#8217;t have many soup spoons to serve at your party, you can always make a big batch of the noodles so your guests can help themselves. You can also serve the noodles in small appetizer bowls so the presentation of the ginger soy noodle looks enticing to the eyes as well as to the taste buds. This is the last recipe before the holidays. I hope you have enjoyed the many cookie recipes and party food recipes on Rasa Malaysia in the past few weeks. Happy holidays to you all and have a wonderful and safe celebration! (Click Page 2 for the Ginger Soy Soba Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/ginger_soy_soba_hp.jpg"/></div>]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Sweet and Spicy Holiday Nuts</title>
		<link>http://rasamalaysia.com/sweet-and-spicy-holiday-nuts/</link>
		<comments>http://rasamalaysia.com/sweet-and-spicy-holiday-nuts/#comments</comments>
		<pubDate>Mon, 10 Dec 2012 14:06:30 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21019</guid>
		<description><![CDATA[Greetings from Thailand! I am currently on an extended vacation and you can follow my adventure by following me on Instagram (lots of amazing photos!) Before I leave for the vacation, I have lined up a lot of new recipes and posts so Rasa Malaysia will be updated on a regular basis. I have also arranged for a few guest posts from my friend Simply Reem to fill in the void. As this is the holiday season, we are sharing some party recipes and baking/cookie recipes here. When I told Simply Reem that I wanted her to do guest posts of holiday treats, she immediately thought about this amazing sweet and spicy holiday nuts that are sure to please at any holiday parties. Just imagine serving a bowl of the nuts to your guests while they mingle, I am almost sure that it will be a huge hit. The sweet and spicy notes couldn&#8217;t be more complementary to the crunchy peanuts. Try this sweet and spicy holiday nuts recipe if you host holiday parties this year. The recipe is simple enough and with the most basic ingredients. You can get the cumin powder in the spices section of any regular stores. Enjoy! (Click Page 2 for the Sweet and Spicy Holiday Nuts Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/sweetandspicyholidaynuts_slide.jpg"/></div>]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Bok Choy Chicken</title>
		<link>http://rasamalaysia.com/bok-choy-chicken/</link>
		<comments>http://rasamalaysia.com/bok-choy-chicken/#comments</comments>
		<pubDate>Wed, 07 Nov 2012 17:52:18 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bok Choy]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20397</guid>
		<description><![CDATA[I cook and eat vegetables very often; veggie is a must-have item for a balanced Chinese meal. However, I seldom post vegetable dishes on Rasa Malaysia, and occasionally readers asked if I could share some vegetable recipes. The truth is—despite the fact that vegetables is a staple in my family—there aren&#8217;t that many variations, especially when it comes to Chinese cooking. If you go to a Chinese restaurant, the server would usually recommend two or three types of stir-fry: plain, garlic, or with oyster sauce, and you choose the type of vegetables you like. So, what I meant to say is, I have shared a few vegetable recipes a few years ago, and that pretty much cover the basics of cooking vegetables. You can refer to the recipes here, here, and here, and change the type of vegetables and ingredients used. This bok choy chicken is basically chicken stir-fried with bok choy. I had a bunch of bok choy in my fridge last week so I decided to shoot some pictures and share this bok choy chicken recipe with you. I also wanted to reiterate these two cooking techniques when it comes to vegetables: Do not kill your vegetables, they are already dead. The vegetables should be just cooked with a crisp texture. The color of the cooked vegetables should be green, and not purple, unless you&#8217;re making an eggplant dish. I love the combination of chicken and vegetable, but feel free to use shrimp, fish cake, sliced fish balls, or even fried tofu pieces. If you follow this recipe, you will have a serving of refreshing, crispy, and delicious vegetable stir-fry. What kind of leafy green vegetables do you like? (Click Page 2 for the Bok Choy Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/bok_choy_chicken_hp.JPG"/></div>]]></description>
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		<slash:comments>27</slash:comments>
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