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	<title>Rasa Malaysia &#187; Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Egg Foo Young</title>
		<link>http://rasamalaysia.com/egg-foo-young/</link>
		<comments>http://rasamalaysia.com/egg-foo-young/#comments</comments>
		<pubDate>Thu, 16 May 2013 17:40:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bean Sprouts]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23287</guid>
		<description><![CDATA[I have a story to tell you about my first encounter with egg foo young, the quintessential Chinese-American dish. A long time ago, when I first set my foot on the US soil for higher education, I went straight to the middle America. After 36 hours of tiresome journey from my hometown of Penang, Malaysia, I arrived in the state of Iowa. Starved to death and completely disoriented, Mr. Rasa Malaysia (then my boyfriend) chauffeured me to the best Chinese restaurant for a welcome lunch. Among the dishes I ordered, there was egg foo young, or 芙蓉蛋, an egg dish that I love and enjoy very much. When my food came, I was shocked to find out that my egg foo young didn&#8217;t look much like what I had back home in Malaysia (where great and authentic Chinese food is plentiful and popular). The egg foo young was puffy, almost shaped like an UFO, doused and drowned in a gloppy brown sauce. There was a thick filling of various and random vegetables: bean sprout, carrot, water chestnut, celery, and scallion. However, the most horrid thing of it all was the taste—completely bland, utterly insipid, loaded with flour (where were the eggs?), and the starchy brown sauce was simply adding salt to the wound, rendering the whole dish completely undesirable, and simply&#8230;.inedible. That was my first (sad) reality about Chinese food in America. I was stunned and speechless, after that first encounter with egg foo young, or American Chinese food. Fast forward many years to present time, egg foo young is one of the most requested recipes from my American readers. I have received numerous emails, messages, comments about my egg foo young recipe. The truth is, I don&#8217;t really have a recipe, until today. The egg foo young I cook and...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/egg_foo_young_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/egg-foo-young/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Chicken Chow Mein</title>
		<link>http://rasamalaysia.com/chicken-chow-mein/</link>
		<comments>http://rasamalaysia.com/chicken-chow-mein/#comments</comments>
		<pubDate>Mon, 13 May 2013 23:55:18 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23258</guid>
		<description><![CDATA[One of the most popular recipes on Rasa Malaysia is Chow Mein, or Chinese fried noodles. The current chow mein recipe on my site is made with pork (and shrimp), and many readers have asked me to share a chicken chow mein recipe. I have many readers from all over the world; some of them don&#8217;t eat pork and some don&#8217;t like shrimp or can&#8217;t get fresh shrimp easily. Hence, I made this chicken chow mein, which most people can enjoy. And if you are a vegetarian, you can still enjoy this recipe and just leave the chicken out. Everyone could always use a good bowl of fried noodles, or chow mein (炒面)—glistening yellow-hued egg noodles with cabbage, bean sprouts, and the protein of your choice. Even when they are plain, such as this supreme soy sauce chow mein, noodles are always  satisfying. I, for one, can&#8217;t live without noodles. I can eat noodles every day, be it stir-fried, pan-fried, in soup, or just blanched but served with a sauce/dressing. I love noodles of all sorts, Chinese, Cantonese, Japanese, Malaysian, Thai, or Vietnamese. God bless the Chinese for inventing noodles, really, so we can all enjoy them today. Now back to my chicken chow mein, I have to remind you that the best noodles are greasy, because oil is the number 1 reason why fried noodles are so sinfully good. Each strand of the noodle is nicely coated with oil so the noodles have a glossy (greasy) sheen, and each mouthful offers the perfect texture of the slippery noodles, crunchy and fresh bean sprouts and vegetables. While grease is good in this sense, you don&#8217;t want to soak your noodles in too much oil. So the perfect balance of oil is key. If you are health conscious, you can feel free...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/chicken_chow_mein_hp.jpg"/></div>]]></description>
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		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Classic Chicken Adobo: The Adobo Road Cookbook</title>
		<link>http://rasamalaysia.com/classic-chicken-adobo-recipe/</link>
		<comments>http://rasamalaysia.com/classic-chicken-adobo-recipe/#comments</comments>
		<pubDate>Wed, 08 May 2013 23:17:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Garlic]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23205</guid>
		<description><![CDATA[My friend Marvin Gapultos at Burnt Lumpia has come out with a new book: The Adobo Road Cookbook. I have known Marvin for many years, way back then when I first started blogging. All these years we stay connected via emails, exchanging emails once in a while. So, I am really happy that his cookbook is out and that we share the same publisher Tuttle. Marvin also asked me to write a back cover blurb for his book. I got an early review copy of the book and fell absolutely in love with it. Marvin did a great job and shared precious knowledge and information about Filipino cooking. Every recipe comes with a colorful, well-styled and absolutely mouthwatering photo. More importantly, every recipe is accessible to the home cooks with easy-to-follow method, and some with photos guide. When it comes to Filipino cooking, the first thing that most people would think of is adobo, the classic Filipino dish well loved by many. The most popular type of adobo is made with pork, or chicken, as featured in this classic chicken adobo recipe in The Adobo Road Cookbook. This recipe is just one of the many recipes featured in the coobook. Just look at the photo, and I am sure you want to pick up a copy and start learning and making Filipino food at home. About The Adobo Road Cookbook: The road to great Filipino food begins and ends at home. But the journey along the way introduces a combination of flavors and textures from around the world. In The Adobo Road Cookbook, Marvin Gapultos demonstrates that delicious Filipino food can be prepared anywhere&#8211;from Manila to Los Angeles and everywhere in between. As a food blogger-turned-gourmet food trucker, Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts&#8211;providing easy-to-follow,...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/classicchickenadobo_slide.jpg"/></div>]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<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>Chocolate Chip Meringue Cookies</title>
		<link>http://rasamalaysia.com/chocolate-chip-meringue-cookies-recipe/</link>
		<comments>http://rasamalaysia.com/chocolate-chip-meringue-cookies-recipe/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 20:05:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Dessert Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23145</guid>
		<description><![CDATA[I am thrilled to be a part of KitchenAid Cook for the Cure campaign to celebrate this year’s Mother’s Day, which falls on May 12th. More than a decade after introducing its first pink product to help raise funds and awareness for the fight against breast cancer, KitchenAid is celebrating a major milestone: more than $9 million raised to date through its Cook for the Cure® program benefiting Susan G. Komen for the Cure. And in 2013, KitchenAid will donate $450,000 or more to Susan G. Komen® through the Cook for the Cure® program to support the fight against breast cancer. This year, I have decided to attempt a cookie recipe that is sure to bring the sweetest smile on your mother&#8217;s face—chocolate chip meringue cookies. Perhaps it&#8217;s the white exterior, and its airy, pure and light texture, meringue cookie just screams love and endearment to me&#8230;I couldn&#8217;t think of a better recipe for the upcoming Mother&#8217;s Day. I had thought of adding some pink color to the meringue cookies but I finally settled with chocolate chips. How can we do without chocolate on the special Mother&#8217;s Day? I just simply loved the creation, and I hope you get to try this chocolate chip meringue cookie recipe and make a big batch for your mother, grandmother, or for yourself. Now that I am a mother, I know that every mother deserves a very special gift this year, and a very special recipe to brighten up the day, because we are worth it! If you are still shopping for a gift for Mother&#8217;s Day, do check out the exciting Pink products on KitchenAid. In addition to its highly popular collection of products offered in soft pink and Raspberry Ice, KitchenAid is now offering a new suite of countertop appliances in a new shade, Cranberry. The...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/chocolatechipmeringue_slide.jpg"/></div>]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<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>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Chinese Chicken Parcels</title>
		<link>http://rasamalaysia.com/chinese-chicken-parcels/</link>
		<comments>http://rasamalaysia.com/chinese-chicken-parcels/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 16:49:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22915</guid>
		<description><![CDATA[On lazy days when I don&#8217;t want to fire up my wok and make a traditional Chinese stir-fry or wok cooking, I always make use of my oven to prepare easy and breezy meals. One of my favorite things to make is Chinese chicken parcels, marinated and wrapped with aluminum foil and baked in the oven. The end results are always so tempting and mouthwatering: the aroma as soon as you unwrap the foil, the juicy and tender chicken meat, and the exotic smell of the star anise. Fresh off the oven and after the parcels cool off, I usually shred the chicken into pieces, and eat with fresh steamed rice. The juice from the chicken parcel is so good with rice, and the chicken makes every mouthful of the rice oh-so-yummy. As I am writing this post, the thought of the chicken parcel is enough to set my stomach rumbling&#8230; If you are not familiar with star anise, it&#8217;s a spice shaped like a star, with a flavor that closely resemble anise. It&#8217;s a very important spice in many Chinese recipes, and you can get them easily in any spice aisle now. Make sure that you buy the whole star anise, and not the star anise powder, as they are commonly used in whole instead of powder form. If you think the aroma of the star anise is a little overwhelming for your taste, feel free to cut down the quantity used. Have fun cooking this Chinese chicken parcels recipe and enjoy the meal! (Click Page 2 for the Chinese Chicken Parcels Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/04/Asian-Chicken-Parcels-slider.jpg"/></div>]]></description>
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		<slash:comments>18</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>Hoisin Chicken</title>
		<link>http://rasamalaysia.com/hoisin-chicken/</link>
		<comments>http://rasamalaysia.com/hoisin-chicken/#comments</comments>
		<pubDate>Tue, 16 Apr 2013 00:01:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Hoisin Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22937</guid>
		<description><![CDATA[When it comes to Chinese cooking, soy sauce and oyster sauce are two of the most used sauces. However, there are other sauces that taste great, but are less common, for example: Hoisin sauce. Hoisin sauce is usually used as a dipping sauce, for example: Peking duck. Hoisin sauce, or in Chinese, 海鲜酱, literally means seafood sauce, but ironically, there is no seafood in the sauce. Hoisin sauce is made of sweet potatoes, soy beans and other flavorings. The savory, sweet, and umami tasting sauce is actually great for stir-fries, as in this simple Hoisin Chicken that I made a few days ago. Chinese stir-fries are mostly cooked with soy sauce and oyster sauce, so using Hoisin sauce brings a new dimension in taste. I like the slight sweetness that comes with the sauce, and it makes this Hoisin Chicken very appetizing, and especially great with steamed white rice. For the vegetables, I used the leftover broccoli in my fridge, but leafy greens such as baby bok choy will be a great substitute. I also dressed it up with a few oyster mushrooms. If you don&#8217;t have oyster mushrooms, fresh mushrooms such as shiitake or button mushrooms will be great, too. Anyway, this Hoisin chicken recipe reminded me of my trip to a Chinese village outside of Beijing a few years ago. I had a very humble home-cooked meal in the village. The villagers cook and eat whatever they raise or have in their farm. That day, we had a simple chicken with leafy green and mushrooms, seasoned with the leftover Hoisin Sauce from the Peking duck that they packed from Beijing. The organic chicken raised in the village was lean and juicy. The fresh greens and the wild mushrooms were absolutely delectable, and the Hoisin sauce pretty much made the...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/hoisin_chicken_slide.jpg"/></div>]]></description>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Glazed Lemon-Ginger Scones</title>
		<link>http://rasamalaysia.com/glazed-lemon-ginger-scones/</link>
		<comments>http://rasamalaysia.com/glazed-lemon-ginger-scones/#comments</comments>
		<pubDate>Wed, 10 Apr 2013 17:35:58 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22848</guid>
		<description><![CDATA[First, I wanted to start by saying that these glazed lemon-ginger scones were really amazing and I had four of them right out of the oven, and the next morning, I ate more! Ginger has always been my favorite ingredient. I always have some ginger in my kitchen. In Asian cooking, especially Chinese, ginger is indispensable and used in many stir-fry&#8217;s, stews and soups. According to the Chinese, ginger promises many medicinal benefits, for example: anti-inflammatory, blood circulation, digestion, and even cancer fighting benefits. Anyway, the idea of having ginger in scones is very remote to me, until I saw this glazed lemon-ginger scones recipe on the Food &#38; Wine magazine that uses candied ginger. I was intrigued by the idea and so I made these, with great success. If you don&#8217;t like too much sugar on your scones, you can skip the glazed and they still taste great. (Click Page 2 for the Glazed Lemon-Ginger Scones Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/04/Glazed-Lemon-Ginger-Scones-slider.jpg"/></div>]]></description>
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		<slash:comments>11</slash:comments>
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