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	<title>Rasa Malaysia &#187; Eating Light</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<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>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Yum Woon Sen (Thai Noodles Salad with Shrimp)</title>
		<link>http://rasamalaysia.com/yum-woon-sen-thai-noodles-salad-with-shrimp/</link>
		<comments>http://rasamalaysia.com/yum-woon-sen-thai-noodles-salad-with-shrimp/#comments</comments>
		<pubDate>Mon, 18 Jun 2012 05:41:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15323</guid>
		<description><![CDATA[Summer in the US can be scorching hot, which can potentially strip your healthy appetite even though you&#8217;re hungry. In times like this, I like to make refreshing and light salads when I am not in the mood to have something heavy. Thai salads always fit the bill as the signature flavors of tart, spicy, sweet, and salty always set my mouth watering, for example: green papaya salad or som tam, and yum woon sen, cellophane noodles salad. Cellophane noodles, also known as glass noodles, mung bean noodles, tang hoon (in Malaysia &#38; Singapore) are a type of Asian noodles made with mung beans. Unlike rice noodles, cellophane noodles have a smooth surface and mouth feel, springy in texture, and almost transparent (hence the name &#8220;glass&#8221; noodles) when cooked. Many of my favorite Thai dishes are made with this type of noodles, and one of them is yum woon sen. While you can easily get an order of yum woon sen at any Thai restaurants, I find homemade version so much more appetizing. First of all, I can have as many shrimp as I want in the noodle salad; secondly, I love chilling the salad before serving. On warm summer days when the temperature is baking hot, try this yum woon sen recipe. I am sure you will love the refreshing good taste of this classic Thai salad. You can even make a big batch and serve as a side for your next BBQ party. (Click Page 2 for the Yum Woon Sen (Thai Noodle Salad with Shrimp) Recipe)<br /><br /><div><img src="/images/homepage/yum_woon_sen_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/yum-woon-sen-thai-noodles-salad-with-shrimp/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Vegetable Fried Noodles</title>
		<link>http://rasamalaysia.com/vegetable-fried-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/vegetable-fried-noodles-recipe/#comments</comments>
		<pubDate>Sun, 27 May 2012 17:23:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14643</guid>
		<description><![CDATA[Even though I don&#8217;t share many vegetable recipes on Rasa Malaysia (mostly because I find Asian-style vegetables very hard to shoot), it doesn&#8217;t mean that I don&#8217;t like them. Dine in or out, I always have a vegetable dish to balance off my meal. I love all kinds of vegetables, be it plain stir-fry, in soups, or in noodles. Vegetable fried noodles is one recipe that I make use of the different vegetables I love. It reminds me of the 9th Emperor God festival in Malaysia when we observe a pure vegan diet during the festivity. My aunt is a very good cook and her vegetable fried noodles is one of my favorite dishes during the celebration—simple noodles fried with a variety of shredded vegetables. This is my rendition of her vegetable fried noodles. Instead of using the regular vermicelli or rice noodles, I made the recipe with mung bean noodles (also known as cellophane noodles or glass noodles). I love the slightly starchy and springy texture of this noodle. For vegetables, I used cabbage, carrot, bean sprout, fresh shiitake mushroom, and scallion. It&#8217;s simple and humble, the kind of dish that I enjoy especially when I eat too much meat for the week. Have a great Memorial Day! (Click Page 2 for the Vegetable Fried Noodles Recipe)<br /><br /><div><img src="/images/homepage/vegetable_noodles_hp.JPG"/></div>]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Thai Shrimp Cake</title>
		<link>http://rasamalaysia.com/thai-shrimp-cake/</link>
		<comments>http://rasamalaysia.com/thai-shrimp-cake/#comments</comments>
		<pubDate>Fri, 11 May 2012 05:48:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Long Beans]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15214</guid>
		<description><![CDATA[My friend Chef Robert Danhi and I share a lot of things in common, so it&#8217;s no surprise that we hit it off as soon as we connected on Twitter a few years ago. Describing himself as a &#8220;hard-boiled egg&#8221;—white on the outside but yellow inside—Robert embraces everything Asian when it comes to cooking, eating, and traveling. Every year, Robert spends months in Southeast Asia&#8230;trekking from one street food stall or home kitchen to the next, learning about local cooking. His passion for Southeast Asian cooking is feverish, and his love for countries like Thailand, Vietnam, and Malaysia is nothing I have seen&#8230;the end result from his extensive research and traveling in the region for over 20 years. We share the same interests and always have so much fun chatting on the phone, meeting in person and eating through the streets of George Town, Penang. I adore him for his deep knowledge about Southeast Asian cuisines, his fervent enthusiasm and dedication to learn more, and his cultural immersions in the exotic far east. He is a champion. Needless to say, I was extremely thrilled about Robert&#8217;s new cookbook Easy Thai Cooking, released just weeks ago. The cover of the cookbook features a mouthwatering serving of Thai Shrimp Cake, which practically screams &#8220;eat me eat me&#8221; the moment I had the book in my hand. Robert Danhi&#8217;s Easy Thai Cooking features 75 delicious Thai recipes that you can prepare any day of the week. As a James Beard nominee and CIA trained chef, the cookbook offers expert guidance on acquiring and maintaining a well-stocked Thai pantry. With basic ingredients and step-by-step instructions you can make stunning dishes like Grilled Chicken Wings with Kaffir Lime Chili Glaze or Sweet-n-Spicy Pork Ribs or Green Mango and Cashew Salad. With the help of Easy...<br /><br /><div><img src="/images/homepage/thai_shrimp_cake_hp.JPG"/></div>]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Asian Slaw (with Spicy Soy Sesame Dressing)</title>
		<link>http://rasamalaysia.com/asian-slaw/</link>
		<comments>http://rasamalaysia.com/asian-slaw/#comments</comments>
		<pubDate>Wed, 25 Apr 2012 17:04:36 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14609</guid>
		<description><![CDATA[Nowadays, everyone is more health-conscious than they used to be. The realization that a lot of unhealthy ingredients go into the preparation of vegetable dishes to make them taste better has prompted more and more people today to gradually reduce or substitute those ingredients with healthier choices. There is certainly no denying that the traditional creamy coleslaw chilled to perfection is definitely tastier than chewing on raw shredded cabbage. But for those who prefer their coleslaw sans the heavy mayo dressing that it is typically drenched in, the healthier alternative would be the Asian Slaw. This Asian Slaw recipe is adapted with the use of rice vinegar, soy, sesame, and other Asian ingredients. Aside from a good dressing, I like my vegetables crisp and refreshing and that is why I prefer it over the traditional coleslaw. I find that using rice vinegar blends perfectly with the vegetables to create a really amazing flavor while preserving the texture and moisture content of the cabbage. Aside from being the perfect side dish to accompany a sumptuous meal, the Asian Slaw is great for any picnic or cookout. Not to mention it being my favorite complimentary salad that usually comes with my ramen combo meal, Thai BBQ chicken meal, or even burgers. When I am in the mood for it, I do not just want the complimentary portion. That is why I like to make Asian Slaw at home so I can have a big bowl to munch on whenever I feel like it, especially with the warm weather creeping up on us. The leftover dressing can also be put into good use as a fish/meat marinade, as it also stores better than the mayonnaise type of dressing. (Click Page 2 for the Asian Slaw Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/asian-coleslaw-hp.jpg"/></div>]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Chicken Lo Mein</title>
		<link>http://rasamalaysia.com/chicken-lo-mein/</link>
		<comments>http://rasamalaysia.com/chicken-lo-mein/#comments</comments>
		<pubDate>Mon, 16 Apr 2012 16:33:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></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=14432</guid>
		<description><![CDATA[Traditionally, Lo Mein is a popular noodle style in Hong Kong where noodles are boiled, drained and then stirred in with clear broth or on the side or with a house special soy sauce. The &#8216;stirred noodles&#8217; are served with vegetables, wontons, and meats such as BBQ pork, Cantonese beef stew, etc. However, the popular chinese take-out Lo Mein here in America is a whole other version. American-chinese Lo Mein is prepared with boiled noodles, and then stir-fried with vegetables, meat, etc. in a house special sauce, and MSG laden. A personal house special Lo Mein can be as easy and flexible as you want it to be. Simply put, use fresh noodles, or spaghetti, your choice of protein, or seafood and vegetables, a light sauce, smoky hot wok, and there you go &#8211; a healthy yet delicious home-cooked Lo Mein. My favorite Lo Mein dish has always been Chicken Lo Mein. Noodles tossed in light sauce, and then cooked with chicken broth. For added flavor, mix in some chinese mushroom and some seasonal vegetables. Chicken Lo Mein is one of the most popular take-out items you can find on the menu of Chinese restaurants worldwide. But of course if you are not in that much of a rush to get your noodle fix, you will find that it is such a simple dish to prepare at home and such a joy to customize it to your own liking. (Click Page 2 for the Chicken Lo Mein Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/chicken-lo-mein-hp.jpg"/></div>]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Chinese Chicken Salad</title>
		<link>http://rasamalaysia.com/chinese-chicken-salad/</link>
		<comments>http://rasamalaysia.com/chinese-chicken-salad/#comments</comments>
		<pubDate>Mon, 02 Apr 2012 16:02:54 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14289</guid>
		<description><![CDATA[Just like its cousin the fortune cookie, the Chinese Chicken Salad did not originate from China and is certainly not a part of authentic Chinese cuisine. Even the Chinese term for salad (沙拉 pronounced sha la) is derived from the pronunciation of the English word. So what is it that makes the Chinese Chicken Salad Chinese? The ingredients, of course! Ingredients commonly found in Chinese cooking like soy sauce, sesame oil, and ginger and toasted sesame seeds are used to make the dressing. Popular toppings for the Chinese Chicken Salad include crispy noodles, fried wonton skin strips, chinese mushroom, mandarin orange, grilled tofu and almonds. But of course you can mix and match these according to your preference. The end result is a light and healthy salad perfect especially to complement a heavy meal. This classic east meets west salad can be found at classy joints like Wolfgang Puck&#8217;s or Madam Wu&#8217;s but why pay through the nose for a dish so simple you can toss up as much as you want in the comfort of your own kitchen, especially since the dressing is vinaigrette-based and can keep longer in the fridge than mayonnaise-based dressings. (Click Page 2 for the Chinese Chicken Salad Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/03/chinese-chicken-salad-hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Green Papaya Salad</title>
		<link>http://rasamalaysia.com/green-papaya-salad/</link>
		<comments>http://rasamalaysia.com/green-papaya-salad/#comments</comments>
		<pubDate>Wed, 16 Nov 2011 23:32:06 +0000</pubDate>
		<dc:creator>guest</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Papaya]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12480</guid>
		<description><![CDATA[I know many of you must be wondering why I haven&#8217;t posted new recipes for a while. Well, I had a careless kitchen accident a couple of months ago and I&#8217;ve been taking things slow, especially in the kitchen department. The truth is I&#8217;ve been working so hard on this blog, my cookbook (have you bought a copy yet?), being a full-time mom taking care of my baby, that my mind is constantly racing with 10,000 things at a time. The accident was an awakening call that I can only do so much, and that nothing matters if something were to happen to me. So, I apologize for the lack of original recipes as of late, which I hope to make it up to you with the many holiday giveaways that I&#8217;ve lined up for you. I had Thai Green Papaya Salad, or Som Tam during a family&#8217;s trip to Hat Yai, a border town north of the peninsula of Malaysia. My late parents, my eldest sister, aunt, and friends hired a van that drove us there for cheap shopping and Thai food feasting. All my family members love Thai food, because we have some Thai heritage in our blood. My great grandmother was born and raised in Thailand and married to a Malaysian; my grandmother could speak fluent Thai. By the small seaside town of Songkhla (close to Hat Yai), I had the first authentic Thai green papaya salad, sold by an old lady with a mobile cart, equipped only with her mortar and pestle plus the ingredients. At the first bite, I fell immediately in love. Som Tam is the epitome of the perfect blends of hot, sour, salty, and sweet—the iconic tastes of Thai cuisine. It was utterly delicious, fiery, and addictive. When it comes to making an authentic...<br /><br /><div><img src="/images/homepage/som_tam_hp.JPG"/></div>]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Coconut Shrimp</title>
		<link>http://rasamalaysia.com/coconut-shrimp/</link>
		<comments>http://rasamalaysia.com/coconut-shrimp/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 17:19:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9322</guid>
		<description><![CDATA[Recently, there is a new takeout place near my neighborhood that sells all sorts of popular items—Korean BBQ ribs, japchae, chicken karaage, tonkatsu, coconut shrimp, etc. I have fallen in love with its coconut shrimp and have been packing them for lunch, at least twice a week. The coconut shrimp is unlike others that I have tried before—the shrimp has a juicy sweet taste that bursts in my mouth and the coating is crispy, airy, without being greasy&#8230; While I love going there for my coconut shrimp fix, it&#8217;s quite expensive as the $12 lunch box gets me only 4 shrimp. So, I decided to just make my own. I used Tiger shrimp, which is ideal for coconut shrimp because of the texture, but I find the frozen Tiger shrimp in the US pretty tasteless. To sweeten up my coconut shrimp, I added some sugar into the beaten egg, which is for the dipping of the coconut shrimp before coating with the panko and coconut flakes. To make the coconut shrimp extra crispy, I dipped the shrimp into the beaten egg and the coating twice. The end result is an amazing serving of coconut shrimp—plump, juicy, crispy, with a tint of sweetness. I made spicy tartar sauce as the dipping sauce. I asked my nanny to taste the goods, and she said that it&#8217;s the BEST that she has ever tasted. She immediately asked for my coconut shrimp recipe. Try it yourself, coconut shrimp makes a great party food that is sure to please. (Click Page 2 for Coconut Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/coconut_shrimp_hp.jpg"/></div>]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Malaysian Banana Pancakes with Lemon Coconut Curd</title>
		<link>http://rasamalaysia.com/malaysian-banana-pancake-with-lemon-coconut-curd/</link>
		<comments>http://rasamalaysia.com/malaysian-banana-pancake-with-lemon-coconut-curd/#comments</comments>
		<pubDate>Mon, 27 Sep 2010 21:30:30 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Banana]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7633</guid>
		<description><![CDATA[I have said it many times. I am constantly amazed by the many talented Malaysian bloggers living overseas. Thanks to Almost Bourdain, I recently discovered yet another beautiful blog authored by Steph, a Malaysian currently living in Sydney—Raspberri Cupcakes. As the name suggests, Raspberri Cupcakes is mostly about baking, cupcakes, and desserts, a department which I am pretty much useless. Please welcome Raspberri Cupcakes to Rasa Malaysia with the decadent Malaysian Banana Pancakes with Lemon Coconut Curd recipe. After spending several years growing up in Malaysia, there are so many fabulous Malaysian dishes that I associate with happy childhood memories. These days as I am living in Sydney, and am always excited to go back to Malaysia on holiday, or have my Mum visit and cook to me my favourite Malaysian treats. As I am a complete sweet tooth, I thought I would share a recipe of my Mum&#8217;s that I am incredibly fond of &#8211; Malaysian Banana Pancakes. Whenever we had overripe bananas in the house my Mum would mash them up and make these deliciously fragrant pancakes for breakfast. I would wait by the frying pan impatiently and eat them too quickly, burning my tongue. They&#8217;re very different to regular pancakes, small, a bit denser and a little oily thanks to the banana and coconut milk. They taste pretty great on their own, but my Mum used to serve them with fresh lemon slices and golden syrup. It was definitely one of my favourite breakfasts. The leftover pancakes were always warmed up in the microwave for a delicious afternoon snack&#8230; Since I always like to put a fun twist in all of my recipes, I decided to replace the fresh lemon slices with an indulgent sauce &#8211; Lemon &#38; Coconut Curd. This sauce is amazing; it&#8217;s smooth and...]]></description>
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		<slash:comments>23</slash:comments>
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