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	<title>Rasa Malaysia &#187; Thai Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Spicy Thai Chicken Wings</title>
		<link>http://rasamalaysia.com/spicy-thai-chicken-wings/</link>
		<comments>http://rasamalaysia.com/spicy-thai-chicken-wings/#comments</comments>
		<pubDate>Wed, 30 Jan 2013 03:56:48 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken Wings]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Ketchup]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21424</guid>
		<description><![CDATA[In the United States, all the sports fans are counting down to February 3, for Super Bowl 2013. Super Bowl is all about chicken wings, as the football enthusiasts watch the game while nibbling mouthwatering chicken wings. Other than the regular buffalo wings, you might want to try out something different this year, and I have just the perfect recipe for you—spicy Thai chicken wings that are sure to fire up the appetite and add some heat to the intense Superbowl game. The flavor of these spicy Thai chicken wings is similar to the regular spicy buffalo wings but with an Asian twist. The heat comes from Sriracha, everyone&#8217;s favorite Thai hot sauce, with a tint of briny umami taste from soy sauce and Chinese oyster sauce, plus the subtle aroma of Chinese cooking wine. To serve, keep it American style by pairing the spicy Thai chicken wings with celery sticks. Try this recipe this Super Bowl and I am very sure that everyone will be in for a treat and will not stop eating! Have fun. (Click Page 2 for the Thai Spicy Chicken Wings Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/01/Spicy-Thai-Chicken-Wings-slider.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Beef Curry with Pumpkin</title>
		<link>http://rasamalaysia.com/beef-curry-with-pumpkin/</link>
		<comments>http://rasamalaysia.com/beef-curry-with-pumpkin/#comments</comments>
		<pubDate>Mon, 29 Oct 2012 06:51:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Pumpkin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19706</guid>
		<description><![CDATA[This is the season of pumpkins. Everywhere you turn to, you see pumpkins as everyone is gearing up for Halloween in a few days. I love pumpkins, I use it to make pumpkin noodles, which is rather delicious. I also use it to make the best mashed potatoes (try adding a little pumpkin or kabocha to your mashed potatoes and you will never go back to plain potatoes!). But one of my favorite ways to use pumpkin is to add it to curries, especially Thai-style curries, such as this beef curry with pumpkin. Thai curries are usually creamier and sweeter and hence pumpkin is great as an ingredient. This recipe is made with beef, but you can always use chicken or seafood, and it will work equally well. I personally love the addition of pumpkin into red curry, as the end result is so much more interesting than a regular and plain curry. As the cooking process breaks down the pumpkin pieces, every scoop of this curry is laced with pieces of sweet pumpkin, which goes extremely well with the fragrant steamed jasmine rice. As Halloween will soon be over in a few days, I am sure many of will have leftover pumpkins. Try this beef curry with pumpkin recipe, or pumpkin rice noodles. I bet you will love the two recipes. (Click Page 2 for the Beef Curry with Pumpkin Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Beef-Curry-with-Pumpkin-slider.jpg"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Jungle Curry</title>
		<link>http://rasamalaysia.com/jungle-curry/</link>
		<comments>http://rasamalaysia.com/jungle-curry/#comments</comments>
		<pubDate>Fri, 26 Oct 2012 05:25:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19941</guid>
		<description><![CDATA[Fall/winter is the best time to have curries. Nothing warms me up quite like a pot of fiery hot, spice-laden curry. I grew up with all sorts of curries back home in Malaysia: chicken curry, fish curry, squid curry, etc. And then I discovered Thai curries, which are rather different, delicious nonetheless. Anyway, I am sure you have seen Jungle Curry on the menu at Thai restaurants. To be honest, I have never had jungle curry, even though I dine out at Thai restaurants quite often. I always order the usual red curry, green curry, or yellow curry. Recently, I decided to try Jungle Curry and actually liked it. It tastes different because it&#8217;s not as &#8220;creamy&#8221; and sweet because there is no coconut milk added in the curry, and hence the spices taste more pronounced, which is a great thing is my culinary dictionary. Jungle curry, or kaeng pa, according to Wikipedia, is a curry originated from the northern part of Thailand. As coconuts are not found in the region, it contains no coconut milk. It was originally prepared with wild boars found in the jungle. I made this jungle curry with pork. If you can&#8217;t eat pork, feel free to substitute with chicken. The curry goes extremely well with rice. I really enjoyed it. (Click Page 2 for the Jungle Curry Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Jungle-Curry-with-Pork-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Thai Basil Squid</title>
		<link>http://rasamalaysia.com/thai-basil-squid/</link>
		<comments>http://rasamalaysia.com/thai-basil-squid/#comments</comments>
		<pubDate>Mon, 17 Sep 2012 17:56:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Squid]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15669</guid>
		<description><![CDATA[Thai roasted chilli paste or nam prik phao is the secret to many dishes in Thai cuisine; it’s what gives Tom Yum and many Thai dishes their oomph. Recently, the chili paste has become a staple in my pantry. I use it to make various dishes, for example: fried rice and clams. This Thai basil squid is flavored with dollops of Thai roasted chilli paste and heaps of fresh Thai basil leaves, a few bird-eye&#8217;s chilies, with a hint of lime juice and fish sauce completing this delicious dish. If you are in the United States, you can get nam prik phao at many Asian stores, the brand is &#8220;Pantai&#8221; brand. If you like, you can also make the chili paste from scratch, following recipes from my two trusted sources: Chez Pim and She Simmers. You can also try out my other favorite squid recipe: Taiwanese 3-cup squid, which is equally delectable. (Click Page 2 for the Thai Basil Squid Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/basil_squid_hp.JPG"/></div>]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>15-Minute Tom Yum Noodle Soup</title>
		<link>http://rasamalaysia.com/tom-yum-noodle-soup/</link>
		<comments>http://rasamalaysia.com/tom-yum-noodle-soup/#comments</comments>
		<pubDate>Tue, 07 Aug 2012 04:45:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16577</guid>
		<description><![CDATA[Who knew that Tom Yum Soup takes only 15 minutes to make? Yep, you heard it right, it takes as little as 15 minutes to make Tom Yum Soup, or in this case, Tom Yum Noodle soup, which is one of my favorite lunch dishes during week days. Like any busy moms, I don&#8217;t have a lot of time during the day. And when it comes to lunch, I have a list of quick and easy, 15-minutes lunch recipes that I always resort to: cold soba noodles, soba noodles soup, various variations of fried rice, and this Tom Yum noodle soup. Many people think that Tom Yum, or Thai spicy and sour shrimp soup is too intimidating or hard to attempt at home. In reality, it&#8217;s about the easiest Thai recipe to prepare, provided you have the ingredients. To make Thai cooking at home, you ought to stock up the essentials, especially: nam prik phao (Thai roasted chili paste), fish sauce, palm sugar, lemongrass, kaffir lime leaf, and lime juice. As I am a huge fan of Thai food, they are always in my pantry or fridge. If you don&#8217;t have these ingredients, I strongly urge you to stock them up as you can make endless Thai dishes with these staples. One pointer about making quick lunches is to multitask. I always do 2 or 3 things at the same time. I will boil the noodles while prepping the ingredients. And while I wait for my soup to cook, the noodles would be done. Try this recipe and practice multitasking in the kitchen and a good and delicious weekday lunch is 15 minutes away. Anyway, here is a quick cooking video that I have created for you. Click on the image below or this link to check it out. It&#8217;s...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/tom_yum_noodles_hp1.JPG"/></div>]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Thai Chicken Sate with Peanut Sauce</title>
		<link>http://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/</link>
		<comments>http://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/#comments</comments>
		<pubDate>Sun, 15 Jul 2012 17:20:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16940</guid>
		<description><![CDATA[Every summer, when I host BBQ parties, I would always have satay for my guests. My favorite is chicken satay. It&#8217;s hard not to fall in love with satay—skewered of marinated meat (chicken or beef) grilled over fire, and then served with a savory peanut dipping sauce. The combination is just brilliant. While I make Malaysian-style satay most of the time, for examples: chicken satay and beef satay, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes. Unlike its Malaysian counterpart, Thai sate tastes milder and less complex in taste (in my opinion), but delicious nonetheless. This is my Thai chicken sate with peanut sauce recipe, adapted from a cookbook. Try it out and I am sure you (and your guests) would absolutely welcome a skewer or two, or three freshly grilled sate with the creamy peanut sauce. (Click Page 2 for the Thai Chicken Sate with Peanut Sauce Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Thai-Chicken-Sate-hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Yum Woon Sen (Thai Noodles Salad with Shrimp)</title>
		<link>http://rasamalaysia.com/yum-woon-sen-thai-noodles-salad-with-shrimp/</link>
		<comments>http://rasamalaysia.com/yum-woon-sen-thai-noodles-salad-with-shrimp/#comments</comments>
		<pubDate>Mon, 18 Jun 2012 05:41:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15323</guid>
		<description><![CDATA[Summer in the US can be scorching hot, which can potentially strip your healthy appetite even though you&#8217;re hungry. In times like this, I like to make refreshing and light salads when I am not in the mood to have something heavy. Thai salads always fit the bill as the signature flavors of tart, spicy, sweet, and salty always set my mouth watering, for example: green papaya salad or som tam, and yum woon sen, cellophane noodles salad. Cellophane noodles, also known as glass noodles, mung bean noodles, tang hoon (in Malaysia &#38; Singapore) are a type of Asian noodles made with mung beans. Unlike rice noodles, cellophane noodles have a smooth surface and mouth feel, springy in texture, and almost transparent (hence the name &#8220;glass&#8221; noodles) when cooked. Many of my favorite Thai dishes are made with this type of noodles, and one of them is yum woon sen. While you can easily get an order of yum woon sen at any Thai restaurants, I find homemade version so much more appetizing. First of all, I can have as many shrimp as I want in the noodle salad; secondly, I love chilling the salad before serving. On warm summer days when the temperature is baking hot, try this yum woon sen recipe. I am sure you will love the refreshing good taste of this classic Thai salad. You can even make a big batch and serve as a side for your next BBQ party. (Click Page 2 for the Yum Woon Sen (Thai Noodle Salad with Shrimp) Recipe)<br /><br /><div><img src="/images/homepage/yum_woon_sen_hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Pad Thai</title>
		<link>http://rasamalaysia.com/pad-thai/</link>
		<comments>http://rasamalaysia.com/pad-thai/#comments</comments>
		<pubDate>Sat, 09 Jun 2012 04:24:11 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15326</guid>
		<description><![CDATA[I wanted to thank Gina for giving me the opportunity to guess post on Skinny Taste and share my Pad Thai recipe with her readers. I’m very honored—and thrilled—to grace her very popular blog, which is about delicious and low fat recipes. Gina and I started talking late last year and become friends. I adore Gina and her work on Skinny Taste, so please check out her blog for the low fat recipe of Pad Thai. I love Thai food so there is no surprise that I’m a big fan of Pad Thai, or Thai stir-fried rice noodles. If you have dined at Thai restaurants, I’m sure you have had Pad Thai. Pad Thai is quite possibly the most famous dish outside of Thailand. Thai cuisine is prized for its perfect balance of the four main tastes: hot, sour, salty, and sweet. Pad Thai is no exception. The spiciness of this noodle dish comes from the use of chili powder while the tartness comes from tamarind. The saltiness of most Thai food comes from fish sauce, or nam pla, while palm sugar lends the sweetness to the overall dish. For this Pad Thai recipe, I opted to use vinegar in lieu of tamarind juice, as vinegar is commonly used by Pad Thai street vendors in Thailand. Palm sugar is not a common ingredient for many people, so I substituted it with sugar. The recipe is very versatile as you can make it healthier by adding more bean sprouts and reduce the rice noodles. Other than shrimp, you can also use chicken breast. The fried firm tofu is a key ingredient in authentic Pad Thai but you can’t find it at your local stores, feel free to opt it out. I love eating my Pad Thai with a generous squirt (or...<br /><br /><div><img src="/images/homepage/pad_thai_hp.jpg"/></div>]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Thai Shrimp Cake</title>
		<link>http://rasamalaysia.com/thai-shrimp-cake/</link>
		<comments>http://rasamalaysia.com/thai-shrimp-cake/#comments</comments>
		<pubDate>Fri, 11 May 2012 05:48:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Long Beans]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15214</guid>
		<description><![CDATA[My friend Chef Robert Danhi and I share a lot of things in common, so it&#8217;s no surprise that we hit it off as soon as we connected on Twitter a few years ago. Describing himself as a &#8220;hard-boiled egg&#8221;—white on the outside but yellow inside—Robert embraces everything Asian when it comes to cooking, eating, and traveling. Every year, Robert spends months in Southeast Asia&#8230;trekking from one street food stall or home kitchen to the next, learning about local cooking. His passion for Southeast Asian cooking is feverish, and his love for countries like Thailand, Vietnam, and Malaysia is nothing I have seen&#8230;the end result from his extensive research and traveling in the region for over 20 years. We share the same interests and always have so much fun chatting on the phone, meeting in person and eating through the streets of George Town, Penang. I adore him for his deep knowledge about Southeast Asian cuisines, his fervent enthusiasm and dedication to learn more, and his cultural immersions in the exotic far east. He is a champion. Needless to say, I was extremely thrilled about Robert&#8217;s new cookbook Easy Thai Cooking, released just weeks ago. The cover of the cookbook features a mouthwatering serving of Thai Shrimp Cake, which practically screams &#8220;eat me eat me&#8221; the moment I had the book in my hand. Robert Danhi&#8217;s Easy Thai Cooking features 75 delicious Thai recipes that you can prepare any day of the week. As a James Beard nominee and CIA trained chef, the cookbook offers expert guidance on acquiring and maintaining a well-stocked Thai pantry. With basic ingredients and step-by-step instructions you can make stunning dishes like Grilled Chicken Wings with Kaffir Lime Chili Glaze or Sweet-n-Spicy Pork Ribs or Green Mango and Cashew Salad. With the help of Easy...<br /><br /><div><img src="/images/homepage/thai_shrimp_cake_hp.JPG"/></div>]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Thai Panang Curry with Beef</title>
		<link>http://rasamalaysia.com/thai-panang-curry-with-beef/</link>
		<comments>http://rasamalaysia.com/thai-panang-curry-with-beef/#comments</comments>
		<pubDate>Mon, 12 Mar 2012 16:15:26 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14119</guid>
		<description><![CDATA[When I requested my friends at TX Bar Organics, North Cal for their most suitable cuts of organic grass fed beef to showcase my Thai beef Panang curry post, they instantly delivered several choices, all beautifully vacuumed-packed in an ice box, and distinctively labeled. After careful deliberation, I decided on chuck roast (click on the picture gallery above), which by the way is excellent not just for Panang curry, but any braising recipe as well. Coming in close was a tender juicy piece of top sirloin, which I can&#8217;t wait to share with you in my next beef recipe post. The name of the curry &#8211; Panang/Phanaeng, originates from my hometown, the beautiful island of Penang on the west coast of Malaysia. Spices commonly used in Malaysian curries (coriander and cumin) are shared in this Thai curry, along with other aromatic herbs (kaffir lime leaves, lemongrass, galangal, etc.). An authentic Panang curry is fried in thick coconut cream as opposed to boiling, as in the Red curries, providing a thick, creamy, soup-like gravy. And in most Thai restaurants, beef is the most famous choice, best suited for a Panang curry. Because of its  bursting savory spice ingredients, with a touch of roasted peanuts and cilantro roots, this is usually the more popular version than the regular Thai curries (Green, Yellow, Red, Massaman). Aside from that, this is also one of the creamier, rich and mild spicy curry which is easier to take on with a bowl hot steamed Jasmine rice. The last time I cook Panang was with chicken, and I kept it simple using a can of off-the-shelf Panang curry paste. So, what better way to showcase this delightful fresh organic grass fed beef  with some good home-made Panang curry paste? If you enjoy making some good old-fashion curry...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/03/thai_beef_panang_hp.jpg"/></div>]]></description>
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		<slash:comments>24</slash:comments>
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