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	<title>Rasa Malaysia &#187; Hors d&#8217;oeuvres/Tapas Recipes</title>
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	<description>Easy Asian Recipes</description>
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		<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[Eating Light]]></category>
		<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Sugarcane]]></category>

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		<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&#8230; 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>
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		<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[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jicama]]></category>

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		<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>34</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[Eating Light]]></category>
		<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Pandan]]></category>

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		<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>
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		<slash:comments>34</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[Eating Light]]></category>
		<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Cherry Tomatoes]]></category>

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		<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>
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		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Vietnamese Tau Hu Ky Recipe (Bean Curd Skin with Shrimp)</title>
		<link>http://rasamalaysia.com/recipe-vietnamese-tau-hu-ky-bean-curd/</link>
		<comments>http://rasamalaysia.com/recipe-vietnamese-tau-hu-ky-bean-curd/#comments</comments>
		<pubDate>Fri, 08 Jun 2007 23:22:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Bean Curd Skins]]></category>
		<category><![CDATA[Shrimp]]></category>

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		<description><![CDATA[Tau Hu Ky, or fried shrimp wrapped with bean curd skin is a must-have appetizer for me whenever I go to Vietnamese restaurants. The reasons are very obvious: 1) I love bean curd products, especially bean curd skins; 2) I live to eat shrimp (check my recipe index and you will know what I mean); 3) Bean curd skins + shrimp + deep fried to oily golden glory, need I say more? I believe Tau Hu Ky is the Vietnamese adaptation of a similar Chinese appetizer 鲜虾腐皮卷 or fried shrimp rolls which are commonly available as dim sum. While I love the Chinese version (come with a black vinegar dipping sauce), I also adore Vietnamese Tau Hu Ky. The main difference is the texture of the filling: Tau Hu Ky uses ground shrimp emulsion instead of chopped shrimp. Egg whites are added to the filling to make it fluffy and light&#8230; Now, I am calling your attention to that little basil leaf on the plate! That&#8217;s my first ever herb garden in a pot. Straight from Home Depot, I hope this pretty plant will flourish in my hands. The idea of being able to pluck the leaves for garnishing and cooking is too exciting. Anyway, here is the recipe for Tau Hu Ky, adapted from my Vietnamese Cha Tom hors d&#8217;oeuvres. Enjoy and have a great weekend! (Click Page 2 for the Vietnamese Tau Hu Ky Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-vietnamese-tau-hu-ky-bean-curd/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Mini Portuguese Egg Tarts</title>
		<link>http://rasamalaysia.com/mini-portuguese-egg-tarts-and-bloggers/</link>
		<comments>http://rasamalaysia.com/mini-portuguese-egg-tarts-and-bloggers/#comments</comments>
		<pubDate>Mon, 28 May 2007 05:33:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pie Crust]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/mini-portuguese-egg-tarts/</guid>
		<description><![CDATA[I made these mini Portuguese egg tarts for a birthday party a couple of days ago and I just have to share the pictures above with you because they are simply too cute. Somehow the mini egg tarts tasted even better than the regular ones I made months ago. I am also entering this to &#8220;June 2007 Monthly Mingle &#8211; Birthday Party Bang&#8221; organized by &#8220;What&#8217;s for Lunch, Honey?&#8221; My friends loved these mini Portuguese egg tarts and I hope Meeta likes them too for her upcoming birthday&#8230; Click here for the Portuguese egg tarts recipe.]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Yakitori Recipe (Grilled Chicken Meat Balls)</title>
		<link>http://rasamalaysia.com/recipe-grilled-chicken-meat-balls/</link>
		<comments>http://rasamalaysia.com/recipe-grilled-chicken-meat-balls/#comments</comments>
		<pubDate>Wed, 11 Apr 2007 03:00:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/yakitori-recipe-grilled-chicken-meat-balls/</guid>
		<description><![CDATA[My current food crush on Japanese food continues with yakitori, or Japanese grilled chicken skewers. If you have tried yakitori before, chances are you have tasted these legendary grilled chicken meat balls. Known as Tsukune in Japanese, I am nuts for yakitori. They are juicy, yummy, and definitely my favorite and a must-have item at yakitori restaurants or izakaya (Japanese pub-like restaurants serving sake, yakitori and small dishes). I got this Yakitori recipe from &#8220;Japanese Cooking&#8221; by Emi Kazuko and these homemade grilled chicken meat balls weren&#8217;t half bad. All in all though, I enjoyed the cooking process and was pleased with the results, especially the pictures of my yakitori&#8230; You can try to make yakitori/grilled chicken meat balls at home. If you have any questions about the yakitori recipe, please drop me a comment. (Click Page 2 for the Yakitori Recipe)]]></description>
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		<slash:comments>61</slash:comments>
		</item>
		<item>
		<title>Vietnamese Cha Tom Recipe</title>
		<link>http://rasamalaysia.com/recipe-vietnamese-tom-cha/</link>
		<comments>http://rasamalaysia.com/recipe-vietnamese-tom-cha/#comments</comments>
		<pubDate>Sun, 11 Mar 2007 01:22:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/vietnamese-cha-tom-recipe/</guid>
		<description><![CDATA[I am finally back after spending 3 weeks in Asia. As I walked into my house, I couldn&#8217;t help but noticing my lonely kitchen. She was a little dusty and sad. All my pots, pans, utensils, and kitchen appliances were buried deep inside my cabinets. My kitchen needs a little action and activities; she needs me. I resolved to give my kitchen a proper &#8220;re-opening&#8221; ceremony with my cooking and she welcomed me with open arms. I wanted to make something special&#8211;something that needs extra time, patience, and dedication. I thought about a very good Vietnamese appetizer that I had right before I left and the end results are these beautiful and toothsome Vietnamese Cha Tom or Hue (a city in Vietnam) shrimp patties&#8230; It&#8217;s sad to leave Malaysia yet again, but this marks the beginning of another mouthwatering and divine season of Rasa Malaysia fine food programming. So, remember to tune in (aka visit), send in text (aka comment), and maintain my ratings (aka traffic). ;) Enjoy the first episode of the new season. (Click Page 2 for the Vietnamese Cha Tom Recipe)]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Firecracker Shrimp Recipe</title>
		<link>http://rasamalaysia.com/clearing-out-my-fridge-part-2/</link>
		<comments>http://rasamalaysia.com/clearing-out-my-fridge-part-2/#comments</comments>
		<pubDate>Tue, 13 Feb 2007 02:42:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/clearing-out-my-fridge-part-2/</guid>
		<description><![CDATA[Following the cutesy creation from the leftover ingredients in my fridge, here comes the sexy ones. Flirting with the world with their perky tails while wrapped tightly with golden outfits, these fried shrimps are seductress to the taste buds and make everyone wanting and crazing for more after first bite, aka love at first bite. Inspired by this and Rice and Noodles, these shrimps were marinated with some ginger juice plus other Rasa Malaysia secret seasonings. After some happy frolicking in the marinate, they were gracefully wrapped with spring roll skin and deep fried to crispy perfection. Devour these sexy as soon as they are hot off the frying pan and set your tongue on fire with dollops of spicy Sri Racha chili sauce. Sit back, take a bite, and let the gingery and flavorful juice burst in your mouth&#8230;can you say mmm mmm good?! Related Post: Clearing Out My Fridge, Part 1 (Click Page 2 for the Firecracker Shrimp Recipe)]]></description>
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		<slash:comments>40</slash:comments>
		</item>
		<item>
		<title>Peanut Butter Tartlets Recipe</title>
		<link>http://rasamalaysia.com/clearing-out-my-fridge-part-1/</link>
		<comments>http://rasamalaysia.com/clearing-out-my-fridge-part-1/#comments</comments>
		<pubDate>Sat, 10 Feb 2007 17:55:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Peanut]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/clearing-out-my-fridge-part-1/</guid>
		<description><![CDATA[Six days, another six days and I shall hop on my flight on my way back to Malaysia for Chinese New Year. Never mind the unbearable coach seat (aka Economy class), 20 hours of eyes-wide-open (I can&#8217;t sleep on the plane) and unappetizing in-flight food, I can hardly wait for the day to come. I am brimming with excitement. I think I am overly excited that I got myself sick. I am anxious to see my beloved family again, and, of course, I am looking forward to the mini Malaysian floggers get-together. But I have a problem. Not a material one, I reckon. As a matter of fact, it&#8217;s a very fun one that stimulates lots of creativity. I need to clear out my fridge before I leave. I have lots of food sitting in the fridge&#8211;mostly leftover ingredients that I have used for my previous recipes&#8211;lots of them, little things here and there. I have to make use of them to make something good. Rummaging through my fridge, I found some random stuff such as peanut butter, butter, eggs, raisins, another sheet of Pepperidge Farm Puff Pastry, spring roll skins(!), sesame seeds, frozen shrimp, etc. I pondered for a while and came up with two brilliant and beautiful cooking ideas. Here is one of them that I just couldn&#8217;t stop oooh&#8217;s-and-ahhh&#8217;s when I first saw these Peanut Butter Tartlets out of my oven. Too cute, too adorable. Hey Cutie, does my blog look good in this? I think it does. :) PS: Do come back soon as I am going to reveal Part 2 of this series. I will tell you that I secretly call them &#8220;Hey Sexy!&#8221; Related Post: Clearing Out My Fridge, Part 2 (Click Page 2 for the Peanut Butter Tartlets Recipe)]]></description>
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		<slash:comments>26</slash:comments>
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