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	<title>Rasa Malaysia &#187; Singapore Recipes</title>
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	<description>Easy Asian Recipes</description>
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		<title>Chicken Rice</title>
		<link>http://rasamalaysia.com/chicken-rice/</link>
		<comments>http://rasamalaysia.com/chicken-rice/#comments</comments>
		<pubDate>Sun, 10 Jul 2011 01:47:48 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9289</guid>
		<description><![CDATA[You know that someone is a serious and great cook when she tirelessly perfects her recipes even though it means that the family has to eat the same dish over and over again, Sherie of Maameemoomoo is just that with her Hainanese chicken rice recipe, a popular dish in Malaysia and Singapore. Maameemoomoo food blog is one of the finalists of Singapore Blog Award; it beckons with mouthwatering recipes and gorgeous photography, one that is sure to stir up your appetite. Please welcome Maameemoomoo to Rasa Malaysia with her perfect Hainanese chicken rice recipe. Enjoy! Truth be told, I got to know about Rasa Malaysia quite sometime ago back in 2006 from one of my favourite food blogs then. All these years, I&#8217;ve been silently supporting Bee without her knowing but now, errrmmm&#8230; not so silently anymore aye? :) When Bee invited me to do a guest post for her last month, I was elated but at the same time, a little worried&#8230; Why? Just take a look at the Bee&#8217;s recipe index. I doubt that there is any Malaysian/ Singaporean dish that has not been featured on Rasa Malaysia already. Fortunately, 1 out of 2 suggestions suggested got Bee thrilled and she was quick to agree to it because she hasn&#8217;t featured this particular dish, yet. Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese Cuisine, Malaysian Cuisine and Singapore Cuisine. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). Don&#8217;t be surprised though, if you find the chicken rice served in Hainan, China is different from what you can find in Southeast Asia. Over the years, adaption has been made by the Chinese Hainanese clan who migrated to Southeast Asia which resulted today&#8217;s Hainanese chicken rice in Singapore and Malaysia....]]></description>
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		<slash:comments>52</slash:comments>
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		<title>Laksa</title>
		<link>http://rasamalaysia.com/laksa/</link>
		<comments>http://rasamalaysia.com/laksa/#comments</comments>
		<pubDate>Tue, 05 Jul 2011 21:36:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9252</guid>
		<description><![CDATA[Laksa is a spice-laden noodle dish that is popular in Malaysia and Singapore; it&#8217;s a noodle dish that is quickly gaining popularity outside of Southeast Asia because of the scrumptious taste. To most people, especially the western media, laksa means curry laksa, a noodle dish in coconut milk and curry soup base. The truth is, there are many different  types of laksa but the two dominant ones are curry laksa (coconut milk based) and asam laksa (tamarind based). Laksa is an iconic street food served by street vendors (hawkers) throughout Malaysia, a dish that I grew up eating&#8230; In my hometown Penang, laksa simply means Asam Laksa, a spicy and sour fish-based noodle dish. My Penang laksa recipes are here and here. In Penang, curry laksa is known as curry mee and my recipe is here. Are you confused yet? Anyway, today I am sharing a &#8220;friendly&#8221; laksa recipe with you. I have adapted this laksa recipe so the taste appeals more to the western palate. I also did a twist by adding evaporated milk to the laksa stock, so it&#8217;s half coconut milk and half evaporated milk. The end result is a creamier version of laksa without the dominant flavor of coconut milk. To further enhance the aroma of the broth, I threw in a few kaffir lime leaves. The laksa was so delicious that even my friend&#8216;s 2 year old and 4 years old enjoyed it. (Click Page 2 for the Laksa Recipe)]]></description>
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		<slash:comments>67</slash:comments>
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		<title>Crab Bee Hoon (Crab Noodles)</title>
		<link>http://rasamalaysia.com/crab-bee-hoon/</link>
		<comments>http://rasamalaysia.com/crab-bee-hoon/#comments</comments>
		<pubDate>Sun, 19 Jun 2011 07:17:10 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8961</guid>
		<description><![CDATA[During my most recent trip to Singapore (in April), my friends took me to Melben—a popular restaurant famed for its crab dishes. When the waiter came to take the order, I knew that I had to try crab bee hoon, a dish that I had read so much about on Singaporean food blogs. The crab bee hoon was served in a clay pot, with a big and succulent crab swimming in a milky broth. At the first taste, I was transported to crab heaven. I love crab and have tried many versions: chili crab, ginger and scallion crab, black pepper crab, creamy butter crab, roasted crab, my mother&#8217;s version of chili crab, but I had never tried the soupy combination of crab and bee hoon. It was simply delicious! After the meal, my friends told me that the restaurant chain makes millions every year just selling crab. They asked me if I could crack the secret crab bee hoon recipe. I told them that I would try and that we could then start a crab restaurant and make a boat load of money&#8230; So, here it is, my crab bee hoon recipe. To be very honest, I think the taste of this crab bee hoon is extremely close to the ones I had in Singapore, except that Dungeness crab is used instead of Sri Lankan crab, which is not available in the United States. The secret ingredient is evaporated milk, hence the milky color of the crab bee hoon. It&#8217;s also a very easy recipe, one that anyone can attempt at home. If you love crab bee hoon, try this recipe and let me know how it&#8217;s compared to the real ones served in Singapore! (Click Page 2 for the Crab Bee Hoon Recipe)]]></description>
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		<slash:comments>44</slash:comments>
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		<title>Chili Crab (Crab in Sour and Spicy Sauce)</title>
		<link>http://rasamalaysia.com/chili-crab-recipe-crab-in-sour-and-spicy-sauce/</link>
		<comments>http://rasamalaysia.com/chili-crab-recipe-crab-in-sour-and-spicy-sauce/#comments</comments>
		<pubDate>Mon, 31 Jan 2011 02:13:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Crab]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8151</guid>
		<description><![CDATA[We will be leaving for Malaysia to celebrate Chinese New Year tomorrow morning. Before I leave, I feel obliged to share a very delicious recipe with you, so here is my crab in sour and spicy sauce (酸辣蟹), or known as &#8220;chili crab&#8221; in Singapore. The timing couldn&#8217;t be better as Chinese (Lunar) New Year is just a few days away and I am sure many of you are scouring the web for a great recipe to share with the family. I have an equally tasty home-style chili crab recipe (my late mother&#8217;s recipe) but this rendition with the eggy, sweet, sour, and spicy sauce is perfect for entertaining guests or simply when you want to have a crab feast. The sauce pairs beautifully with Chinese mantou—steamed or fried—as the bun sops up the scrumptious and addictive spicy and sour sauce. I prefer the soft and puffy steamed buns&#8230; I made this for my good friends E and N last weekend and they practically begged me to share the recipe. I took them to the Asian market and got them the &#8220;starter kit&#8221; or ingredients to prepare this dish. For the crab, we are lucky as Dungeness crab is in season and the market will clean and cut it up for you. Save the shell and pick out the tamale or mustard inside the shell. Add them in the sauce and you will be rewarded with a richly flavorful sauce that you just can&#8217;t stop eating. You can also prepare this dish with mud crab, blue swimmer crab, or stone crab but I just love the fleshy Dungeness crab. Enjoy! (Click Page 2 for the Chili Crab (Crab in Sour and Spicy Sauce) Recipe)]]></description>
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		<slash:comments>42</slash:comments>
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		<item>
		<title>Singapore Hokkien Mee</title>
		<link>http://rasamalaysia.com/singapore-hokkien-mee-recipe/</link>
		<comments>http://rasamalaysia.com/singapore-hokkien-mee-recipe/#comments</comments>
		<pubDate>Mon, 10 Jan 2011 00:11:06 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Prawn]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8011</guid>
		<description><![CDATA[Køkken69 is a Singaporean food blog. Authored by Shirley, a chemist by day, Køkken69 is a gorgeous blog chocked full of delicious Asian dishes, pastry recipes, and travel tales as Shirley travels around the world. While Shirley says that she approaches every recipe on her site like an experiment, I personally think that she is a talented  home cook, and a fantastic food photographer. Please welcome Køkken69 to Rasa Malaysia and learn more about the Singaporean version of Hokkien Mee! It is too old fashioned to proclaim that I am honoured to be invited by super star food blogger, Bee to do a guest post for her immensely successful blog, Rasa Malaysia. Unfortunately, for my lack of eloquence, that is probably the best way to sum up my thrill and appreciation for this opportunity. Excited as I might be, I was also plagued with a bugging concern over what else I can bring to a blog that is already so rich in content. I doubt that there is any Malaysian/ Singaporean dish that has not been featured on Rasa Malaysia already&#8230; I was literally at the cusp of exasperation when I recall a dish which I have been told is not available in Malaysia. Fried Hokkien Mee, literally translates to mean noodles,fried Fujian style. Fujian (Hokkien) is a province in Southern China. Most of the Chinese residing in Malaysia and Singapore have roots originating from the Fujian province. Hence, Fujian/Hokkien cuisine and way of cooking tend to feature prominently in the local chinese food here. Despite being close neighbours, Singapore and Malaysia frequently have their competitive moments. Some trivial, some not so&#8230; Both nations are fierce food lovers and there have been countless debates on who has better food and who should lay claim to ownership of a particular dish&#8230; There are,...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/singapore-hokkien-mee-recipe/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
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		<item>
		<title>Ngoh Hiang Recipe</title>
		<link>http://rasamalaysia.com/ngoh-hiang-recipe/</link>
		<comments>http://rasamalaysia.com/ngoh-hiang-recipe/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 23:12:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Five Spice Powder]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7150</guid>
		<description><![CDATA[Ngoh Hiang is one of the most requested recipes from my Singaporean readers. Being a Malaysian, I have no idea what ngoh hiang is. After poking around, I finally realized that ngoh hiang is the local Singaporean name for a similar dish &#8220;loh bak&#8221; or five-spice pork rolls wrapped with tofu skin. So, I invited Danielle of Bon Vivant back for another guest post. (Check out her claypot chicken rice recipe.) Please welcome Bon Vivant to Rasa Malaysia again as she shares her mother&#8217;s ngoh hiang recipe. And to all my Singaporean readers, I hope you enjoy this post! Let us know if your family makes the Hokkien version or Teochew version. These pork rolls are a delicious and dangerous concoction. Named for the Chinese five spice powder that gives the rolls their unique flavor, Ngoh Hiang (五香) is another take on the pork sausage, if you will. A whole array of ingredients are stirred into a pound of fatty ground pork, which is then seasoned with five spice powder and snugly wrapped in dried beancurd skins. First steamed, then pan-fried to a crisp, one bite of these juicy chunks is never enough for me as I&#8217;d have worked up a massive appetite by the time these rolls hit the table, thanks to the aromas that leak out in the cooking process&#8230; Like any good Chinese dish, these rolls have their sub-cultural variations, depending on whether the cook was of a Teochew or Hokkien dialect. In my maternal grandfather&#8217;s Teochew version, there were shrimp and water chestnuts, but no onions or yam. Before cooking, each roll was tied with string, sectioning out pieces for easy cutting and serving once ready. In my paternal grandmother&#8217;s Hokkien version, however, there were the pork and onions, but no shrimp or water chestnuts. After...]]></description>
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		<slash:comments>32</slash:comments>
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