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	<title>Rasa Malaysia &#187; Taiwanese Recipes</title>
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	<description>Easy Asian Recipes</description>
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		<title>Pumpkin Rice Noodles</title>
		<link>http://rasamalaysia.com/pumpkin-rice-noodles/</link>
		<comments>http://rasamalaysia.com/pumpkin-rice-noodles/#comments</comments>
		<pubDate>Mon, 17 Oct 2011 05:27:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[pumpkin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12006</guid>
		<description><![CDATA[This pumpkin noodles with minced pork is one of my favorite noodle recipes. I love to order this at my favorite Taiwanese noodle house. The pumpkin rice noodles oozes the sweet taste of pumpkin which adds a nice texture and color to the dish. This is a quite and easy recipe that is both tasty and filling. With Halloween just around the corner and the abundant supply of pumpkin means that you can use it to make this wonderful dish. The recipe was originally published on InSing.com and in metric measurement. To convert, please use the conversion tool. (Click Page 2 for the Pumpkin Rice Noodles Recipe)<br /><br /><div><img src="/images/homepage/pumpkin_beehoon.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pumpkin-rice-noodles/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
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		<item>
		<title>Taiwanese Scallion Oil Noodles (葱油拌面)</title>
		<link>http://rasamalaysia.com/taiwanese-scallion-oil-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/taiwanese-scallion-oil-noodles-recipe/#comments</comments>
		<pubDate>Tue, 04 Jan 2011 01:29:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Scallion]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7987</guid>
		<description><![CDATA[Living in Southern California, in the city of Irvine where lots of Taiwanese expatriates congregate, I&#8217;m spoiled by the many great Taiwanese restaurants and eateries. One of my favorite things to eat during the weekend is Taiwanese-style breakfast/brunch where simple fare such as soy bean milk, fried you tiao (Chinese crullers), scallion pancake, and noodles are served. Taiwanese food is humble and homey, but the taste is utterly delicious and satisfying. Now that it&#8217;s winter time, nothing beats a serving of warm soy bean milk, some noodles, and other Taiwanese-style appetizers&#8230; One of the noodles that I particularly enjoy is 葱油拌面, or noodles tossed in scallion oil. Using the most basic ingredients of noodles, scallion, oil, this is a delicious dish infused with the mouthwatering aroma and flavor of scallion oil (葱油) and the savory flavor of the seasoning sauces. Recreating the recipe at home is really easy and takes no more than 20 minutes. I love eating scallion oil noodles with braised soy-sauce eggs, or 滷蛋, and down it with soy bean milk (as pictured above)—a nutritious lunch combo especially suited for those who are busy. Enjoy this Taiwanese scallion noodle and I&#8217;ll follow up with the soy-sauce eggs recipe next. (Click Page 2 for the Taiwanese Scallion Oil Noodles Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/taiwanese-scallion-oil-noodles-recipe/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Three-Cup Squid (三杯小卷)</title>
		<link>http://rasamalaysia.com/three-cup-squid-recipe/</link>
		<comments>http://rasamalaysia.com/three-cup-squid-recipe/#comments</comments>
		<pubDate>Mon, 08 Nov 2010 06:13:47 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Squid]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7685</guid>
		<description><![CDATA[I love squid but I hate cooking squid. There is just too much work when it comes to squid—peeling off the membrane, removing the ink, and so forth. I had so many &#8220;accidents&#8221; when the squid ink squirted all over my clothes and face, and it really wasn&#8217;t pleasant, and I would smell like a squid no matter how hard I cleaned off the stain. So, as much as I love squid, I hardly make it at home, unless I really have a serious craving for it. After the confinement, I have been on a binge of eating seafood, so I bought some squid, took the time to clean them (no accident this time!) and made three-cup squid, or 三杯小卷, a popular Taiwanese recipe that I love. (Check out my three-cup chicken recipe.) The three-cup squid was fabulous, and I think I really should be making more squid dishes at home. ;) (Click Page 2 for the Three-Cup Squid (三杯小卷) Recipe)]]></description>
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		<slash:comments>28</slash:comments>
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		<title>Ginger and Clam Soup (姜丝蛤蜊汤)</title>
		<link>http://rasamalaysia.com/ginger-and-clam-soup/</link>
		<comments>http://rasamalaysia.com/ginger-and-clam-soup/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 19:36:55 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Ginger]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7548</guid>
		<description><![CDATA[I love soups of all sorts, especially Chinese soups. To the Chinese, soups are highly nourishing as each ingredient in the soup delivers a certain health (and beauty) benefit and promotes overall strengths to the body. Drinking soup is a huge part of the Chinese food culture, soup is often considered as &#8220;tonic&#8221; (補品). There are endless variations of soups in Chinese cuisine as so many ingredients could be used—Chinese herbal (medicinal), meat-based (chicken, pork, beef, duck, bones, etc.), vegetables (fresh and dried), dried seafood (dried scallops, abalone, oysters, etc.), fresh seafood, the exotics (bird&#8217;s nest, shark&#8217;s fin, etc.), and the combination of all the ingredients above. The possibilities are endless, and most importantly, delicious, wholesome, healthy, and certainly much more than the regular egg drop soup and hot and sour soup&#8230; One of the easiest soups that I always make at home is ginger and clam soup, or 姜丝蛤蜊汤. This soup is especially popular for the Taiwanese, and served at Taiwanese restaurants. It takes only a few ingredients and practically 15 minutes to prepare, but the end result is absolutely pleasing. According to my Chinese soups cookbook, ginger and clam soup is great for the liver and stimulates a healthy appetite. (Click Page 2 for the Ginger and Clam Soup Recipe (姜丝蛤蜊汤))]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ginger-and-clam-soup/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
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		<item>
		<title>Taiwanese-style Clams (台式炒蛤蜊)</title>
		<link>http://rasamalaysia.com/taiwanese-style-clams-recipe/</link>
		<comments>http://rasamalaysia.com/taiwanese-style-clams-recipe/#comments</comments>
		<pubDate>Tue, 19 Jan 2010 19:33:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Clams]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5563</guid>
		<description><![CDATA[I haven’t been traveling for a while, well, not since my trips to China and Malaysia last June and Hawaii in last August. I miss traveling a lot, mostly, I miss eating local foods and exploring local cooking styles. It’s amazing to me that even with the same ingredients, different places have their own signature ways of preparing the ingredients. Even though Taiwan is not a huge tourist destination to most people, I love the place. I had been to Taipei a few times, and one of the things that I love most about the city is the many “百元小炒” Chinese food establishments. 百元小炒 means NT$100 (about US$3.20) stir-fries, which basically are popular and very affordable dishes served at Chinese restaurants. The restaurants that offer such specials are usually very humble in the appearance and set up—a shop house with a cashier counter, round tables and chairs, and a hot stir-fry kitchen (some visible and some don’t). 百元小炒 is a popular food culture in Taipei and the dishes are great for sharing with friends, late-night supper, and especially great with cold beer…(get Taiwanese-style clams recipe after the jump) Whenever I go to Taipei, I would look out for restaurants that serve the NT$100 dishes. Unfortunately, in the recent years, they are harder to come by because foods are getting more expensive. Regardless, this Taiwanese-style clams is a typical 百元小炒 dish that I love. Well, you know, I always love clams. Stir-fried with the basic Chinese seasonings of oyster sauce, soy sauce, sugar, rice wine, and infused with the spiciness of fresh red chilies, these clams retain the original briny sweet taste. This type of stir-fry is very homey, but hard to find in Chinese restaurants in Malaysia or the US, but in Taiwan, this is one of the most popular...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/taiwanese-style-clams-recipe/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Salt and Pepper Chicken (盐酥鸡)</title>
		<link>http://rasamalaysia.com/salt-and-pepper-chicken-recipe/</link>
		<comments>http://rasamalaysia.com/salt-and-pepper-chicken-recipe/#comments</comments>
		<pubDate>Wed, 21 Oct 2009 19:00:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4728</guid>
		<description><![CDATA[One of my favorite places to eat is Taipei. Taipei reminds me of my hometown Penang, mostly because of a similar spoken dialect and the fiercely celebrated street food culture. Walk down the many small alleys and bustling night markets in Taipei, you are sure to find many great eats in a city that is obsessed with food. Salt and pepper chicken is a Taiwanese dish that I love. (Another one is three-cup chicken.) Called 盐酥鸡 in Chinese, salt and pepper chicken are basically fried chicken marinated with five-spice powder and served with fried basil leaves. If you&#8217;ve been to Taipei and its many colorful night markets, you can&#8217;t miss salt and pepper chicken. They are often sold by mobile vendors selling various fried foods and snacks. I don&#8217;t have the luxury to travel to Taipei all the time, so I rely on my salt and pepper chicken recipe whenever I feel like having a quick bite in the afternoon&#8230;(get Taiwanese salt and pepper chicken recipe after the jump) The essence of salt and pepper chicken lies in the generous use of five-spice powder. Please take note that the five-spice powder used in Taiwanese salt and pepper chicken is different from the regular five-spice powder you are accustomed to. In fact, it&#8217;s labeled as &#8220;炸盐酥鸡粉&#8221; or &#8220;fried salt and pepper chicken powder&#8221; and it&#8217;s made in Taiwan. You can get it at Asian stores, but not all of them carry it though. (Click Page 2 for the Salt and Pepper Chicken Recipe)]]></description>
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		<slash:comments>59</slash:comments>
		</item>
		<item>
		<title>Three Cup Chicken (三杯鸡)</title>
		<link>http://rasamalaysia.com/three-cups-chicken-recipe/</link>
		<comments>http://rasamalaysia.com/three-cups-chicken-recipe/#comments</comments>
		<pubDate>Sat, 22 Aug 2009 16:50:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4077</guid>
		<description><![CDATA[Three cup chicken (三杯鸡) is a classic Taiwanese dish, one that I never miss out whenever I eat out at Taiwanese restaurants. I love Taiwanese food&#8211;unpretentious, humble, and homey dishes that score high on yum-o-meter. Taiwanese food is basically Chinese food with local influences, slightly different cooking methods, local adaptations and variations. Many Taiwanese dishes remind me of Chinese-Malaysian food, not due to proximity but the origin of such dishes from Fujian province where many early immigrants settled in Taiwan and Malaysia/Singapore&#8230; The name &#8220;three cup chicken&#8221; (三杯鸡) comes from the three key ingredients: sesame oil, Chinese rice wine, and soy sauce. &#8220;Cups&#8221; refer to the equal ratio instead of literal measurement. A true and authentic Taiwanese three cup chicken calls for  basil leaves, the soul of the dish that lends an exotic aroma and minty nuance to the taste. Taiwanese also love their &#8220;three cup&#8221; recipe with squid (三杯小卷). Both are equally delectable. Here is my three cup chicken recipe, adapted to my personal liking. I especially love the sauce with steamed white rice. It&#8217;s wonderful! If you like Taiwanese recipes, you should also check out this pork and chicken rolls recipe. (Click Page 2 for the Three Cup Chicken Recipe)]]></description>
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		<slash:comments>112</slash:comments>
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