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	<title>Rasa Malaysia &#187; Filipino Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<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>
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		<title>Filipino Recipe: Shrimp Sinigang (Sinigang na Hipon)</title>
		<link>http://rasamalaysia.com/shrimp-sinigang-recipe/</link>
		<comments>http://rasamalaysia.com/shrimp-sinigang-recipe/#comments</comments>
		<pubDate>Tue, 07 Sep 2010 22:35:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7555</guid>
		<description><![CDATA[I haven&#8217;t had guest bloggers on Rasa Malaysia for a while, and am very happy to have Trissa of Trissalicious as a guest writer today. Trissa is one of my recipe testers and certainly one of the most trusted ones (thanks so much for your help!).  Her passion in food can be seen on her gorgeous food blog Trissalicious.  In this post, Trissa shares a classic Filipino recipe—Shrimp Sinigang. I have always wanted to learn more about Filipino cuisine, and Shrimp Sinigang is very high on my list. Imagine big, fresh, succulent shrimp swimming in a savory, sweet, and sour broth&#8230;the thought of it instantly sets my mouth watering. Please give your warmest welcome to Trissalicious. Pucker up with Shrimp Sinigang… Sour, salty, with a hint of sweet and bitter, Sinigang is one of the Philippine’s most loved dishes. In fact, the late Doreen Fernandez, who was one of the most respected food writers in the Philippines once argued that sinigang, rather than adobo should be considered the national dish of the Philippines, after all, Filipinos are the champion lovers of sourness&#8230; Sinigang is a soup whose flavor is soured with fruits abundant in the Philippines like tamarind, guava, green mangoes or bilimbi (kamias). The dish is easily adaptable depending on what protein is on hand, but most frequently made with pork, beef, or prawns. The soup is also rich in vegetables that are easily available in the Philippines like daikon, eggplants, snake beans and water spinach. Despite sinigang being one of my favorite comfort foods, I’m embarrassed to admit that I’ve always used a mix to make it. Every time my parents visit from the Philippines they bring me a care package which includes packets of “instant sinigang mix”. So it was definitely with a mix of excitement and...]]></description>
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		<slash:comments>29</slash:comments>
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		<title>Filipino Kare Kare (Ox Tail and Peanut Stew)</title>
		<link>http://rasamalaysia.com/filipino-kare-kare-ox-tail-and-peanut-stew/</link>
		<comments>http://rasamalaysia.com/filipino-kare-kare-ox-tail-and-peanut-stew/#comments</comments>
		<pubDate>Fri, 23 Apr 2010 23:17:18 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6969</guid>
		<description><![CDATA[Out of all Asian cuisines, I have to confess that I am most ignorant when it comes to Filipino cuisine. First of all, I have yet traveled to the Philippines to sample its local cuisine; secondly, it&#8217;s not easy to find Filipino food, as outlined by Marvin of Burnt Lumpia and this article in Los Angeles Times. Divina Pe of Sense &#38; Serendipity is here today to share with us a Filipino kare kare or ox tail and peanut stew recipe. Divina is a professional cook, holistic nutritionist and aspiring cookbook author from the Philippines and you can expect many delicious recipes and mouthwatering food photography at Sense &#38; Serendipity. Please welcome Sense &#38; Serendipity to Rasa Malaysia and learn all about kare kare, a delicious Filipino stew. I grew up with my late-father’s Chinese cooking and actually regretted not spending more time in the kitchen with him. He never encouraged me to cook but his love for food was contagious enough for me to do the same thing. When Rasa Malaysia invited me to do a Filipino dish on her blog, I am really honored and yet surprised at the same time. I do eat Filipino food but rarely cook them at home except for the classic adobo. I was filled with tension not knowing what to make. Of course, the restlessness shows when one of the authorities in Asian cuisine invited you for a guest recipe. And one of the recipes that came to my attention is Kare Kare. There are a several stories about the origin of Kare Kare. First, it says the dish came from Pampanga, which is considered as the culinary center of the Philippines. Others believe that it is a noble dish served to Moro elite who once settled in Manila before the arrival...]]></description>
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		<slash:comments>40</slash:comments>
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		<item>
		<title>Pancit Bihon Recipe (Filipino Fried Rice Noodles)</title>
		<link>http://rasamalaysia.com/pancit-bihon-recipe/</link>
		<comments>http://rasamalaysia.com/pancit-bihon-recipe/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 03:15:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5480</guid>
		<description><![CDATA[I have been so busy as of late. My sister and nephew are in town since before Christmas and every day has been fun since they got here—eating out, shopping, sightseeing, and showing them around. I haven&#8217;t had much time to get online and cook, other than cooking and shooting for my cookbook (details to follow soon!). Anyway, today, I have a guest blogger Charlotte from Javafoto here with a pancit recipe. I love pancit and am so glad Charlotte—a Filipino born and raised in Manila but now lives in Portland, Oregon—came to my rescue. Please welcome Javafoto to Rasa Malaysia and let&#8217;s all learn more about Filipino food, an interesting and delicious Asian cuisine that I resolve to explore further. Enjoy! Pancit literally means noodles in Filipino, so just like other Asian cuisines there are several variations of it around the Philippines. Growing up in Manila, we always celebrated birthdays at home with some kind of pancit. “Pampahaba ng buhay (for long life)”, my lola (grandmother) would say. My favorite is the pancit bihon. This classic Filipino noodle dish is relatively easy to make and can be put together using simple ingredients. Consider this a basic recipe to build on. Some variations include the addition of Chinese sausage, chorizo, or simply vegetarian. When short on time, store-bought chicken stock will work fine. I prefer an organic stock or at least one that is minimally processed and low in sodium. This pancit recipe assumes homemade stock with no salt added. Adjust flavorings if using store-bought chicken stock. Pancit bihon goes well with lumpiang shanghai and steamed rice. Enjoy! (Click Page 2 for the Pancit Bihon Recipe)]]></description>
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		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Braised Pork Belly Recipe (Filipino Humba)</title>
		<link>http://rasamalaysia.com/braised-pork-belly-recipe-filipino-humba/</link>
		<comments>http://rasamalaysia.com/braised-pork-belly-recipe-filipino-humba/#comments</comments>
		<pubDate>Sun, 24 May 2009 00:24:41 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3486</guid>
		<description><![CDATA[Greetings! I am currently in Beijing and will be in Asia for a few weeks, including a brief side trip back to Penang. I will try to blog and share my experiences with you, but today, let&#8217;s welcome guest blogger Franco from the Philippines at Table for Three, Please. Franco and his wife recently joined my family&#8217;s culinary tour in Penang and enjoyed it. You can read their experiences here. Table for Three is a wonderful blog that offers a visual glimpse of Filipino cuisine (which many people wish to learn more) with well-articulated posts and a down-to-earth voice, which I admire and adore. Franco made braised pork belly or &#8220;Humba&#8221; for us. Dig in and enjoy! Good food always travels. Humba is an interesting dish. This slow braised pork belly is coated in a sweet glaze of panocha or palm sugar and given depth of flavor with the addition of soy sauce, salted black beans, and star anise. Although this dish finds its local roots in the Eastern provinces of Samar and Leyte, just by casually perusing the ingredients listed below, it is clear that this &#8220;local&#8221; dish has origins beyond our own shores. If you are willing to search further, it would seem that most Asian culinary cultures have a version of this dish of braised pork belly, sweetened by sugar and balanced by a savory counterpoint of soy sauce, rice wine or even fish sauce. The Chinese flavor their Dongpo Pork with Shaoxing wine. The Vietnamese mix eggs with their Thit Heo Kho Trung. The Japanese savor their Buta No Kakuni with hint of sake. The list goes on. Even within every Filipino household, the preparation of this simple Humba varies greatly. Besides the usual addition and subtraction of ingredients, some recipes recommend the use of pig...]]></description>
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		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Lumpia (Filipino Spring Rolls) Recipe</title>
		<link>http://rasamalaysia.com/lumpia-filipino-spring-rolls-recipe/</link>
		<comments>http://rasamalaysia.com/lumpia-filipino-spring-rolls-recipe/#comments</comments>
		<pubDate>Tue, 27 Jan 2009 08:31:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/lumpia-filipino-spring-rolls-recipe/</guid>
		<description><![CDATA[Almost every country in Asia has its own interpretation of spring rolls, otherwise known as egg rolls in the United States. In the Philippines, spring rolls are called lumpia. When I thought of featuring lumpia recipe on Rasa Malaysia, I immediately thought Marvin, the author of the popular Filipino food blog Burnt Lumpia (no pun intended). In this guest post, Marvin explains the different types of lumpia and share his Lumpiang Shanghai recipe with us. Please welcome Burnt Lumpia. Lumpiang Shanghai Guest Writer: Burnt Lumpia I couldn&#8217;t help but to giggle a bit when Rasa Malaysia asked me to be a guest writer for her blog&#8211;especially because she specifically requested that I write about the Filipino spring rolls known as Lumpia. Quite apropos, I thought, considering the name of my own blog &#8220;Burnt Lumpia.&#8221; Though I tried vigilantly to avoid any charring of any spring rolls for this post, the last one or two in my frying pan did set off the old smoke alarm, sometimes I can&#8217;t help myself. Generally speaking, lumpia is derived from the Chinese spring roll and can be a mixture of veggies (like cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) rolled into a thin wrapper. More specifically though, lumpia can be found throughout the Philippines in a variety of forms. Lumpiang Sariwa refers to &#8220;fresh,&#8221; or un-fried lumpia that are filled with sauteed veggies and meat and wrapped in a thin, homemade crepe&#8211;as opposed to store-bought spring roll wrappers. &#8211;Lumpiang Hubad, or naked lumpia, does not mean that you are to eat the spring roll buck-naked without your clothes on (although you can if you want), but instead refers to the lumpia filling being served without the wrapper. &#8211;Lumpiang Prito is perhaps the most recognizable type of Filipino spring roll as it...]]></description>
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		<slash:comments>56</slash:comments>
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		<item>
		<title>Adobo Recipe</title>
		<link>http://rasamalaysia.com/adobo-recipe/</link>
		<comments>http://rasamalaysia.com/adobo-recipe/#comments</comments>
		<pubDate>Mon, 15 Dec 2008 07:45:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/adobo-recipe/</guid>
		<description><![CDATA[Even though I tout Rasa Malaysia as the online source for Asian cooking and recipes these days, I don&#8217;t have any Filipino recipes! When I started thinking about having Filipino guest writers, I immediately thought of ChichaJo of 80 Breakfasts. I adore her beautiful blog, writing style and fab food photography. So, please welcome 80 Breakfasts to Rasa Malaysia as ChichaJo shares with us the recipe, origins, and various adaptations of Filipino adobo. Drool! My Filipino Adobo Guest Writer: 80 Breakfasts Although I love my local cuisine just as much as the next Filipino (which is to say a lot!), I am an absolute beginner when it comes to cooking Filipino food. That&#8217;s why, when Rasa Malaysia asked me to guest-write a post on a Filipino dish I was a bundle of nervousness, despite being over-the-moon flattered! I am just at the beginning of my journey through Filipino cooking and I am still fumbling through some of the twists and turns. Even so, I was very excited and I knew what I wanted to write about – adobo! Aside from it being one of those dishes that are immediately related to the Philippines, I am currently in the thick of adobo experimentation. You see, I never cooked this dish when I was younger (it was always prepared by someone else) so it is only now that I am flush with infatuation at adobo’s many faces. There are as many adobo recipes as there are Filipinos. Maybe more. I certainly have more than one. Just taking into account recipes which would fall under categories like “the original”, “traditional”, or “best-ever” would fill up volumes and volumes of books&#8230;each varying from the next. That isn’t even considering all the reinventions, fusions, and new versions that this simple dish is going through! And...]]></description>
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		<slash:comments>71</slash:comments>
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