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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>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>9</slash:comments>
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		<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>15</slash:comments>
		</item>
		<item>
		<title>Green Papaya Salad</title>
		<link>http://rasamalaysia.com/green-papaya-salad/</link>
		<comments>http://rasamalaysia.com/green-papaya-salad/#comments</comments>
		<pubDate>Wed, 16 Nov 2011 23:32:06 +0000</pubDate>
		<dc:creator>guest</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Papaya]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12480</guid>
		<description><![CDATA[I know many of you must be wondering why I haven&#8217;t posted new recipes for a while. Well, I had a careless kitchen accident a couple of months ago and I&#8217;ve been taking things slow, especially in the kitchen department. The truth is I&#8217;ve been working so hard on this blog, my cookbook (have you bought a copy yet?), being a full-time mom taking care of my baby, that my mind is constantly racing with 10,000 things at a time. The accident was an awakening call that I can only do so much, and that nothing matters if something were to happen to me. So, I apologize for the lack of original recipes as of late, which I hope to make it up to you with the many holiday giveaways that I&#8217;ve lined up for you. I had Thai Green Papaya Salad, or Som Tam during a family&#8217;s trip to Hat Yai, a border town north of the peninsula of Malaysia. My late parents, my eldest sister, aunt, and friends hired a van that drove us there for cheap shopping and Thai food feasting. All my family members love Thai food, because we have some Thai heritage in our blood. My great grandmother was born and raised in Thailand and married to a Malaysian; my grandmother could speak fluent Thai. By the small seaside town of Songkhla (close to Hat Yai), I had the first authentic Thai green papaya salad, sold by an old lady with a mobile cart, equipped only with her mortar and pestle plus the ingredients. At the first bite, I fell immediately in love. Som Tam is the epitome of the perfect blends of hot, sour, salty, and sweet—the iconic tastes of Thai cuisine. It was utterly delicious, fiery, and addictive. When it comes to making an authentic...<br /><br /><div><img src="/images/homepage/som_tam_hp.JPG"/></div>]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Thai-style Steamed Clams</title>
		<link>http://rasamalaysia.com/thai-steamed-clams/</link>
		<comments>http://rasamalaysia.com/thai-steamed-clams/#comments</comments>
		<pubDate>Fri, 26 Aug 2011 07:14:20 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Lemongrass]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11390</guid>
		<description><![CDATA[A few weeks ago, when my friend Eat A Duck I Must came to shoot my cookbook promo video for me, I made her a killer pot of Penang Assam laksa. After she left, all the remaining spices had been sitting in my fridge in a dark corner—lemongrass, bird&#8217;s eye chilies, galangal, and lime juice. Last week, my market was having a sale of Manila clams and I thought about a great recipe that would make use of the spices. I made this yummy Thai-style steamed clams&#8230; This steamed clams dish is everything Thai food is all about: hot, sour, aromatic, and addictive. Other than the spices, the secret ingredient is coconut water. You can get canned coconut water at Asian stores, however, water is fine as the clams are naturally briny and flavorful. I must say that the coconut water does add a subtle sweetness to the overall dish, and pairs perfectly with the exotic aromas of lemongrass and kaffir lime leaves. Try this Thai steamed clams recipe the next time you have some Thai ingredients at hand. I am certain you will enjoy the great taste. (Click on page 2 for the Thai Steamed Clams Recipe)<br /><br /><div><img src="/images/homepage/lemongrass_clams_hp.JPG"/></div>]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Stuffed Crab (Poo Cha)</title>
		<link>http://rasamalaysia.com/stuffed-crab-poo-cha/</link>
		<comments>http://rasamalaysia.com/stuffed-crab-poo-cha/#comments</comments>
		<pubDate>Wed, 11 May 2011 23:05:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8444</guid>
		<description><![CDATA[When I was growing up in Malaysia, my favorite times were the many festivities that we observed. With every festivity, my late grandmother would prepare lots of food. Sometimes her younger brother&#8217;s wife—my grand aunt—would come and cook together, then exchange or share the dishes they made. I loved the idea of exchanging food, because we got to try out new dishes, dishes that are not commonly served in our family. Plus, grand aunt was a great cook who seemed to have endless new recipes to share. One of the creations was stuffed crab, a profoundly delicious concoction that never appeared on our family&#8217;s dining table. I was a happy soul whenever grand aunt made stuffed crab. I love crab and was fascinated by the presentation of the stuffed crab&#8230;but above all, I just couldn&#8217;t resist the scrumptious filling stuffed inside the beautiful crab shells&#8230; I don&#8217;t really know the true origin of this dish. In Penang, I have had stuffed crab at Chinese seafood restaurants. In Thailand, this dish is called poo cha. In some Chinese buffet restaurants, you can find something similar. Never mind the source of this wonderful dish, for now, it&#8217;s my favorite stuffed crab that brings back a lot of childhood memories—my late grandmother&#8217;s smiley (and contended) face after tasting the goods; my grand-aunt&#8217;s generosity in sharing her new dish; and the young and excited me when I spotted the bright red crab shells with luscious filling, sitting pretty on the dining table. (Click Page 2 for the Stuffed Crab (Poo Cha) Recipe)]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Thai Coconut Galangal Seafood</title>
		<link>http://rasamalaysia.com/thai-coconut-galangal-seafood-recipe/</link>
		<comments>http://rasamalaysia.com/thai-coconut-galangal-seafood-recipe/#comments</comments>
		<pubDate>Mon, 22 Nov 2010 05:24:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7775</guid>
		<description><![CDATA[If you follow this blog, you know that I recently discovered WorldFoods (from my mie goreng post) and am working with them on a couple of recipes. Previously, I posted a Cambodian Lemongrass Shrimp recipe. This is another recipe that I would like to share with you using another WorldFoods ready-made sauce—Thai Coconut Galangal Stir-Fry Sauce. This sauce is a blend of coconut milk spiced with galangal, lemongrass, tamarind and chilies. It&#8217;s mild but creamy so it&#8217;s great for any protein. I used it to make a combination seafood dish, with shrimp, scallop, and squid&#8230; When it comes to cooking, I am not a purist, meaning, I cook with store-bought sauces and spice paste quite a bit, but I am really picky. I use products that are high quality and promise great flavor. I really like this sauce because it tastes distinctively Thai, and it&#8217;s made from 100% natural ingredients. I also like it that I can doctor up the sauce by adding extra ingredients and seasonings. We all enjoyed this Thai Coconut Galangal Seafood very much, in fact, it tastes almost like a Thai red curry. (Click Page 2 for the Thai Coconut and Galangal Seafood Recipe)]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Thai Chicken Curry with Bamboo Shoots</title>
		<link>http://rasamalaysia.com/thai-chicken-curry-with-bamboo-shoots/</link>
		<comments>http://rasamalaysia.com/thai-chicken-curry-with-bamboo-shoots/#comments</comments>
		<pubDate>Sat, 13 Nov 2010 05:07:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7490</guid>
		<description><![CDATA[On my Rasa Malaysia Facebook fan page (&#8220;like&#8221; me if you haven&#8217;t), a reader asked me how to prepare Thai-style chicken curry with bamboo shoots, like the ones commonly served at Thai restaurants here in the United States. It was a coincidence that I had some leftover bamboo shoots in the refrigerator so I made a small pot of  Thai chicken curry with the leftover. Talking about bamboo shoots, some readers also commented that some bamboo shoots have a very strong and funky smell. That&#8217;s a truth as I recalled buying bamboo shoots reeking of horse urine (I am not kidding!). The safest option is to buy canned bamboo shoots, which have been cooked and sliced into pieces. They are available at most supermarkets and Asian grocery stores, or online.. Anyway, here is my quick and easy Thai chicken curry recipe with bamboo shoots. If you love Thai food, you will certainly love this rich and creamy curry. (Click Page 2 for the Thai Chicken Curry with Bamboo Shoots Recipe)]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Spicy Chicken with Cashew Nuts</title>
		<link>http://rasamalaysia.com/spicy-chicken-with-cashew-nuts/</link>
		<comments>http://rasamalaysia.com/spicy-chicken-with-cashew-nuts/#comments</comments>
		<pubDate>Wed, 01 Sep 2010 17:53:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Cashew]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7492</guid>
		<description><![CDATA[I love Thai food. Come to think about it, a lot of Thai recipes that I like are basically Chinese in origin, with local influences, which add an exciting layer of taste structure to the originals. There are many examples: Rad Na, Pad See Ew, and in this case, chicken with cashew nuts. In Chinese cuisine, these dishes are prepared the Chinese way, but the Thai versions are flavored with fish sauce or other local seasoning sauces, spices (yes!), and slightly varied ingredients. The end results are always delicious, sometimes more so than the Chinese equivalents. I always appreciate the local touch, which make good recipes even better&#8230; This Spicy Chicken with Cashew Nuts is adapted from my favorite Thai cookbook &#8220;Thai Cooking Made Easy.&#8221; This variation of cashew chicken is also popular in Malaysia. In fact, it&#8217;s one of my favorite chicken dishes whenever I eat out at local hot stir-fries stalls. To me, it&#8217;s the local interpretation of Chinese cashew chicken and Kung Pao Chicken. If you love cashew nuts and like your chicken spicy, this is a great recipe to try out. (Click Page 2 for the Spicy Chicken with Cashew Nuts Recipe)]]></description>
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		<slash:comments>43</slash:comments>
		</item>
		<item>
		<title>Gai Yaang (Thai BBQ Chicken for July 4th)</title>
		<link>http://rasamalaysia.com/gai-yang-thai-bbq-chicken-recipe/</link>
		<comments>http://rasamalaysia.com/gai-yang-thai-bbq-chicken-recipe/#comments</comments>
		<pubDate>Fri, 02 Jul 2010 04:40:08 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7297</guid>
		<description><![CDATA[July 4th is two days away and I am sure you are busy finalizing your party menu. If you are looking for a new recipe idea to impress your guests, I have got you covered with this guest post by my dear friend Chef Robert Danhi—Gai Yaang or Thai BBQ Chicken Wings recipe. Chef Danhi is my cookbook colleague as he is currently working on his second cookbook, Easy Thai Cooking by Tuttle (my publisher). This Sunday also marks the 4th anniversary of Rasa Malaysia, so to all my American readers, have a great 4th and Happy Independence Day, and Happy 4th Birthday to Rasa Malaysia! July 4th is all about grilling and each year I like to try something new. This year I am in the midst of writing my second book Easy Thai Cooking (Tuttle, November 2011) and the flavors of Thailand fill my test kitchen. If you are still undecided about what to make this July 4th weekend, I recommend trying out Gai Yaang or Thai BBQ Chicken Wings with a sweet-and-spicy chili glaze. Like American French fries scream out to be dipped in ketchup, grilled chicken of Thailand yearns for Thai Sweet Chili Sauce. Traveling through the streets of Thailand, especially in the northeast area of Issan, grilling chicken (Gai Yaang) is a common sight. Charcoal fired grills release aromatic smoke and imbue the marinated chicken with a welcome layer of smoky flavor that the sweet chili sauce is right at home with. It is usually served on the side to dip the chicken in but here I find that tossing the grilled wings in the sauce ensure every bite is filled with a sweet-spicy goodness&#8230; Like ginger, garlic and scallion is a common trinity that lays the foundational flavor in many Chinese dishes, the combination of...]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Rad Na (ราดหน้า)</title>
		<link>http://rasamalaysia.com/rad-na-recipe/</link>
		<comments>http://rasamalaysia.com/rad-na-recipe/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 17:32:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6884</guid>
		<description><![CDATA[Recently, my good friend S has been tempting me with the best rad na in her neighborhood. All the rad na talks had me craving for it that I had to get my fix. Unfortunately, I haven&#8217;t yet found a remotely worthy Thai restaurants in Orange County, which is very sad and I have pretty much given up dining out on Thai food because honestly, I make better Thai food than those found at the Thai restaurants around. So, I made rad na, after consulting with Chez Pim about one of the ingredients used. I even made pickled green chilies (recipe coming soon) from scratch, to make sure that I had an authentic serving of rad na. Rad na, or Rad Na Kuay Tiew is a Thai-Chinese noodle dish. Originated in China, this dish is commonly found all over Asia. In Malaysia, our variation is called Char Hor Fun or Wat Tan Hor; in Laos, I believe it&#8217;s called Lad Na, and I am sure there is a variation of this popular noodle dish in Vietnam, Cambodia, and elsewhere in Southeast Asia. Regardless of its regional variation, it&#8217;s always delicious and satisfying—fried rice noodles drenched in a savory sauce with seafood, meat, and vegetables&#8230; There are two versions of rad na, one made with preserved bean sauce (taucheo) and one without. I prefer the former, which is absent from Malaysian Char Hor Fun or Wat Tan Hor. The preserved bean sauce adds an earthy nuance to the sauce, and balances the somewhat sweetish flavor. Do try out my Rad Na recipe (click on the gallery above for detailed step-by-step cooking process), I personally think that it was a huge success, so much so that I had to make another serving a few days after this initial attempt. :) (Click Page...]]></description>
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		<slash:comments>30</slash:comments>
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