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	<title>Rasa Malaysia &#187; Non-Asian Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Beer Steamed Mussels</title>
		<link>http://rasamalaysia.com/beer-steamed-mussels/</link>
		<comments>http://rasamalaysia.com/beer-steamed-mussels/#comments</comments>
		<pubDate>Thu, 17 May 2012 17:28:46 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15058</guid>
		<description><![CDATA[Summer is almost here. In fact, in Southern California, I think summer is already here as the sky is blue and the sun has been coming out to play. I absolutely love summer. Summer time is my favorite time of year as the warmth of the sun embraces my body as I say goodbye to pasty skin, frumpy winter clothing, and greet a big hello to sandals and sun dresses! Summer also means party time: barbeque by the pool, picnics by the sea, road trips up and down the California coast, and eating (and drinking) with friends. Summer is pure bliss and happiness! This year, I plan to share a series of fun, delicious, yet simple summer recipes with you. I have a brand new KitchenAid grill sitting in my patio so I can foresee a lot of casual al fresco dining this summer. To kick start the series (I know it&#8217;s not officially summer yet, but I just can&#8217;t wait), I made this utterly delightful beer steamed mussels that transports me back to south of France. This dish is very similar to Moules Marinière, which is made with white wine but I find beer to be a great (and much convenient) substitute. The slight bitterness of the beer is offset by the briny sweet taste of fresh mussels and the end result is a mussel pot that you can serve throughout summer. Enjoy! (Click Page 2 for the Beer Steamed Mussels Recipe)<br /><br /><div><img src="/images/homepage/beer_steamed_mussels_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/beer-steamed-mussels/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
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		<item>
		<title>Cioppino</title>
		<link>http://rasamalaysia.com/cioppino-recipe/</link>
		<comments>http://rasamalaysia.com/cioppino-recipe/#comments</comments>
		<pubDate>Mon, 07 May 2012 16:58:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15031</guid>
		<description><![CDATA[I am thrilled to be a part of KitchenAid Cook for Your Mom campaign to celebrate this year&#8217;s Mother&#8217;s Day, which falls on May 13.  KitchenAid believes that the best way of celebrating Mother&#8217;s Day is to Cook for Your Mom, and For The Cure®. Why take mom out on the busiest restaurant day of the year when you can avoid the crowds, and show some serious love, by cooking her a homemade meal instead? Mother&#8217;s Day is a special day that everyone should observe. It&#8217;s that time of year when you shower your mother with love—buying her flowers or expensive gifts, taking her out for dinner, or cooking a special meal for her. To echo the Cook for Your Mom campaign, I am sharing a perfect recipe with you that will wow your mom. I am partial to seafood so when it comes to festivities and celebrations, I always go for a seafood feast. Mother&#8217;s Day is no exception. All I wanted for this year&#8217;s Mother&#8217;s Day is to savor my favorite seafood dish—Cioppino. Originated from San Franciso, Cioppino is a seafood stew with rich and briny flavors. I love it that there are a ton of seafood in Cioppino: fish, shrimp, clam, mussel, squid, crab, and scallop. But the sweetest thing about Cioppino is that you can pretty much create your own version. If you don&#8217;t like a certain seafood, feel free to opt it out. For the seafood you like, add more to the stew. If you get good quality ingredients and the freshest seafood, Cioppino is guaranteed to please. I hope my Cioppino recipe inspires you to cook for your mom on the holiday and show her how much you care! To tie-in with Mother&#8217;s Day, KitchenAid is sponsoring a giveaway on Rasa Malaysia: one (1)...<br /><br /><div><img src="/images/homepage/cioppino_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/cioppino-recipe/feed/</wfw:commentRss>
		<slash:comments>15</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[Eating Light]]></category>
		<category><![CDATA[Non-Asian Recipes]]></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>29</slash:comments>
		</item>
		<item>
		<title>Brazilian Cheese Bread (Pão de Queijo)</title>
		<link>http://rasamalaysia.com/brazilian-cheese-bread-pao-de-queijo/</link>
		<comments>http://rasamalaysia.com/brazilian-cheese-bread-pao-de-queijo/#comments</comments>
		<pubDate>Tue, 21 Dec 2010 02:11:45 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7928</guid>
		<description><![CDATA[When I was working in LA, every week my colleagues and I would go to The Farmers Market at the Grove for the Brazilian BBQ. Pampas Grill—the stall selling the BBQ—is probably one of the most popular eateries at the Farmers Market. There is always a long line of patrons lining up for the hot-off-the-grill, juicy, and scrumptious Brazilian BBQ, including the Hollywood kind. One time, the ex-husband of Courtney Cox, David Arquette and his entourage were lining behind me&#8230; While the meats served at Pampas Grill are amazingly good, I went there mostly for the Pão de Queijo, or Brazilian cheese bread—the mini cheesy puff in ball shape that is always soft but chewy, puffy, and addictive. I would load up a bunch of them to go with the meats. Lunch was always good. Earlier this year, when Elise of Simply Recipes posted her Pão de Queijo recipe, I was so excited to make it but I was pregnant then and followed a very strict diet that precluded me from eating cheese. Anyway, time flies and now that Baby G is here, I am sort of on a cheese binge these days. I finally made the Brazilian Cheese Bread. I finished all sixteen (16) of them in practically 15 minutes (!) and immediately made the second batch! They are so good that Little Teochew, my friend in Singapore, also made them. (Click Page 2 for the Brazilian Cheese Bread (Pão de Queijo) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/brazilian-cheese-bread-pao-de-queijo/feed/</wfw:commentRss>
		<slash:comments>58</slash:comments>
		</item>
		<item>
		<title>Sugared Pillsbury Biscuits (Cheater Donuts)</title>
		<link>http://rasamalaysia.com/sugared-pillsbury-biscuits/</link>
		<comments>http://rasamalaysia.com/sugared-pillsbury-biscuits/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 17:38:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Biscuits]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7165</guid>
		<description><![CDATA[Are they malasadas (malassadas)? Beignets? Sugar Egg Puffs? Doughuts? Not quite but they are really as good as all the above—soft, doughy, and fluffy. Once you have one, you just can&#8217;t stop. And the best thing of all, they take only 3 minutes to make, seriously. They are fried Pillsbury buttermilk biscuits. Yes, those biscuits that you always bake, or even steamed to create Chinese bao (steamed buns)&#8230; They were fried to golden brown (took less than 2 minutes) and then dusted generously with sugar. It&#8217;s not conventional, but trust me on this one: once you taste these babies, you will probably not bake them anymore! Look at the pictures, puffy, pillowy, sugared fried dough balls. Can you say no? Happy National Doughnut Day! This is really a great cheat. Try it out and I am positive everyone will love them. If you like doughnut, check out this doughnut muffin and the doughnut muffin recipe. (Click Page 2 for the Sugared Pillsbury Biscuits Recipe)]]></description>
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		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Mango and Coconut Crème Caramel</title>
		<link>http://rasamalaysia.com/mango-and-coconut-creme-caramel/</link>
		<comments>http://rasamalaysia.com/mango-and-coconut-creme-caramel/#comments</comments>
		<pubDate>Fri, 15 Jan 2010 23:09:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Desserts]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5554</guid>
		<description><![CDATA[It&#8217;s Friday and let&#8217;s serve up something sweet for the weekend. I am not particularly strong in the desserts department, so I have Jacqueline Pham of PhamFatale sharing her mango and coconut creme caramel recipe with us. Creme caramel with a tropical and Asian twist, what&#8217;s not to like? PhamFatale is food blog with many interesting and delicious recipes, thanks to the exotic background of Jackie—a French-Vietnamese born and raised in Paris, and currently resides in San Francisco, so do expect to find a variety of Asian, French, and Asian-inspired recipes on her blog. Please give your warm welcome. I&#8217;ve been posting recipes every day on my site, PhamFatale.com for a year now. The dishes are a chronicle of what we eat in my home, and a reflection of the diversity of the members of my family. I was born and raised in Paris, France, but my family is originally from Vietnam. My husband is of Indian descent, but grew up in the US. He also happens to be a vegetarian. One thing my husband and I can agree upon, culinarily speaking, is our love of desserts. Since I got married, I have introduced him to a myriad of decadent French desserts, such as crème brulée and madeleines. Over the holidays I had a craving for crème caramel, and prepared quite a few batches. I experimented with several different flavor combinations, but my absolute favorite was mango and coconut. The dessert not only embodies both my French upbringing and Vietnamese roots, but tastes great too&#8230;(get mango and coconut creme caramel recipe after the jump) The acidity and fruity notes of the mango balance out the sweetness of the caramel and the richness of the coconut cream and heavy cream. Mango goes incredibly well with the caramel sauce. I often try...]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Strawberry Jam Recipe</title>
		<link>http://rasamalaysia.com/strawberry-jam-recipe/</link>
		<comments>http://rasamalaysia.com/strawberry-jam-recipe/#comments</comments>
		<pubDate>Fri, 16 Oct 2009 01:33:44 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jam]]></category>
		<category><![CDATA[Strawberry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4754</guid>
		<description><![CDATA[I am not much a breakfast person, I mean, I love breakfast, but growing up in Malaysia, breakfast means nasi lemak, prawn noodles, mee siam, or other street food. Even though I have been in the US for almost 15 years, I haven&#8217;t quite acquired the habit of having cereal, bacon, or scrambled eggs for breakfast. So, I often skip breakfast, which is totally not healthy for me&#8230; Recently, I have started to incorporate healthy breakfast into my daily routine—milk, toast, muffins, and fresh fruits. I even made some French toast. Yesterday, LK got me a box of fresh and sweet strawberries and I made some of them into this beautiful and tasty strawberry jam. Making strawberry jam is really quite easy and you need only a few ingredients, but the end result is so much better than the bottled ones you get at stores. Everything is just better when you make it from scratch. Here is my strawberry jam recipe for your reference. If you like strawberry cake, you can get the strawberry cake recipe on my other site, Gourmand Recipes. (Click Page 2 for the Strawberry Jam Recipe)]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Seared Scallops Recipe</title>
		<link>http://rasamalaysia.com/seared-scallops-recipe/</link>
		<comments>http://rasamalaysia.com/seared-scallops-recipe/#comments</comments>
		<pubDate>Sun, 20 Sep 2009 15:37:24 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4424</guid>
		<description><![CDATA[Easy seared scallops recipe with a cream sauce infused with Tahitian vanilla and whiskey. Simple, delicious, and almost restaurant-worthy. The recipe is adapted from I Heart Vanilla, who kindly posted me the fabulous Tahitian vanilla beans. I never thought that vanilla pairs so well with savory dishes; seared scallops with vanilla, is a perfect marriage of flavors in heaven&#8230; Judge it yourself by checking out the gallery above. Bon appetit! (Click Page 2 for the Seared Scallops Recipe)]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Banana Pancakes Recipe</title>
		<link>http://rasamalaysia.com/banana-pancakes-recipe/</link>
		<comments>http://rasamalaysia.com/banana-pancakes-recipe/#comments</comments>
		<pubDate>Tue, 12 May 2009 01:32:51 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3377</guid>
		<description><![CDATA[Once in a while, I like making healthy breakfasts, for example, banana pancakes with maple syrup, topped with my favorite berries. Nothing beats waking up and having a feel-good breakfast that is loaded with all the nutrition one needs for the rest of the day&#8211;protein, vitamins, minerals, carbohydrates, and more. I am not a big fan of traditional pancakes; I think they are too dry and bland for my taste, plus they get soggy when it soaks up the syrup. I like pancakes my mother&#8217;s way, which is similar to French crepes&#8230;(get banana pancakes recipe after the jump) Filled with slightly browned bananas, banana pancakes are absolutely delicious, especially with maple syrup. I also love topping my banana pancakes with fresh berries&#8211;blackberry, blueberry, strawberry, or raspberry. Berries give the banana pancakes a refreshing flavor, not to mention adding beautiful color to the serving. Try making these banana pancakes when you have all the sweet time in the morning. You will find it rewarding. (Click Page 2 for the Banana Pancakes Recipe)]]></description>
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		<slash:comments>60</slash:comments>
		</item>
		<item>
		<title>Oyster Recipe: Baked Oysters</title>
		<link>http://rasamalaysia.com/oyster-recipe-baked-oysters/</link>
		<comments>http://rasamalaysia.com/oyster-recipe-baked-oysters/#comments</comments>
		<pubDate>Sun, 26 Apr 2009 05:58:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Oyster]]></category>
		<category><![CDATA[Oysters]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3186</guid>
		<description><![CDATA[I love shellfish so it goes without saying that I love oysters. Oysters are plentiful and affordable in the United States. We&#8217;re blessed with fresh, live, big, fat, and succulent oysters all year long from the east coast and west coast. I would be sharing more oyster recipes if I don&#8217;t have to shuck them. To me, shucking oyster is the most difficult kitchen chore, a skill that I haven&#8217;t quite mastered. The last time I bought oysters, I almost used a hammer&#8230;(get baked oysters recipe after the jump) I got myself four big oysters for 99 cents each. I would have gotten more, but I wanted to be sure that I could open them. I asked the store attendant and he kindly taught me the trick and it worked, except a minor cut on my finger. Anyway, as you can tell from my pictures above, my efforts paid off handsomely with these yummy-o-licious baked oysters. This baked oysters recipe calls for finely chopped garlic, parsley leaves, salt, paprika, and butter. I wish you can try these baked oysters. The recipe is so good I only wished I got more oysters at the market. I will be sharing more oyster recipes for sure, now that I can shuck them! (Click Page 2 for the Baked Oysters Recipe)]]></description>
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		<slash:comments>35</slash:comments>
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