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	<title>Rasa Malaysia &#187; Search Results  &#187;  chinese+five+spice+</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>How to Make Tofu Skin</title>
		<link>http://rasamalaysia.com/how-to-make-tofu-skin-yuba/</link>
		<comments>http://rasamalaysia.com/how-to-make-tofu-skin-yuba/#comments</comments>
		<pubDate>Mon, 15 Oct 2012 18:34:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soybean]]></category>
		<category><![CDATA[Water]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19994</guid>
		<description><![CDATA[Tofu skin (腐皮), bean curd sheet, or yuba is the skin that forms at the top of fresh soy milk. Chinese invented soy milk, and from soy milk, various types of tofu—silken, soft, firm, tofu pudding (doufu hua) and tofu skin—are created. It&#8217;s amazing just how versatile the mixture of soy beans plus water is. Tofu and tofu-related products provide endless culinary possibilities. It is one of my favorite ingredients. To make tofu skin, you need to make soy milk. You can learn all about soy milk in &#8220;How to Make Soy Milk&#8221; on Rasa Malaysia. If you have made fresh soy milk, you will notice that a layer of tofu skin quickly forms at the top of the soy milk. If you don&#8217;t stir the soy milk and leave it alone, you will see that the entire surface of the soy milk completely dries up, and that&#8217;s when you &#8220;harvest&#8221; it. I use a silicon baking spatula to detach the tofu skin from the side of the pot, and then gently lift it up from the soy milk. Tofu skin starts to form. Once the tofu skin is formed completely, use a rubber spatula to gently detach the tofu skin. Shake the excess soy milk off the skin. Lay it flat on a piece of parchment paper, with the dry side facing down. Do not use any other paper as the tofu skin might stick onto it and you can&#8217;t peel it off when it&#8217;s dry. You can leave the tofu skin at room temperature to dry by itself, or you can also use a fan, which will be faster. Voila, you now have a piece of tofu skin. Repeat the same until you use up the soy milk. You can use the dried tofu skin to make delicious...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/tofu_skin_hp.JPG"/></div>]]></description>
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		<slash:comments>11</slash:comments>
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		<item>
		<title>Grilled Five-Spice Pork Sliders</title>
		<link>http://rasamalaysia.com/grilled-five-spice-pork-sliders/</link>
		<comments>http://rasamalaysia.com/grilled-five-spice-pork-sliders/#comments</comments>
		<pubDate>Mon, 30 Apr 2012 06:31:04 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Five Spice Powder]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14809</guid>
		<description><![CDATA[Ever since White Castle introduced the world to their &#8220;sliders,&#8221; it really is no surprise that these mini-burgers have since become a hit at any party or picnic. As they say, good things come in small packages, sliders are not only visually appealing as appetizers or finger food, but also easily customizable to suit anyone&#8217;s tastes. For this recipe, I am throwing in an Asian flair by using leftover Asian slaw from my last post and also pork patties seasoned with Chinese five-spice powder. For those who aren&#8217;t familiar with five-spice powder,  it is a seasoning mixture commonly used in Asian cooking to marinate meats consisting of ground-up cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns. Summer is just right around the corner so hopefully you will get a chance to fire up that grill soon and wow your guests with this recipe. Alternatively you can broil the patties in a conventional oven or fry them in a cast iron skillet. It&#8217;s just more fun at an outdoor grill among good company. So, what&#8217;s your favorite meat patty for sliders? Let me know. (Click Page 2 for the Grilled Five-Spice Pork Sliders Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/asian-sliders-hp.jpg"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Peking Pork Chops (京都排骨)</title>
		<link>http://rasamalaysia.com/peking-pork-chops/</link>
		<comments>http://rasamalaysia.com/peking-pork-chops/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 17:27:26 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13393</guid>
		<description><![CDATA[It has become a long standing Chinese tradition to serve a variety of foods that symbolize good luck and prosperity during the New Year&#8217;s Eve Reunion Dinner to usher in the Lunar New Year. One example is steamed fish because the Chinese word for fish 鱼(yú) sounds similar to the word 余, which means surplus or abundance. Another is whole chicken, which represents completeness or togetherness. In the spirit of the upcoming Lunar New Year, I have prepared another pork dish of Chinese origin to add to my series of delicious Chinese New Year recipes &#8211; Peking Pork Chop (Jing Du Pork, 京都排骨). The pig is a symbol of plumpness or abundance therefore any pork dish is an auspicious symbol of prosperity. The sweetness and stickiness of the Peking style glaze respectively signify &#8220;a sweet year ahead&#8221; and &#8220;family cohesiveness&#8221;. And to top it all off, the color of the sauce is red, which is the Chinese color for celebration, prosperity, and longevity. The tenderness and juiciness of the pork coupled with the sweet, tart and smoky taste of the sauce makes this a perfect dish to serve with steamed rice. And that is why Peking Pork Chops is one of the most popular items on the menu of Chinese restaurants today. (Click Page 2 for the Peking Pork Chops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/peking_pork_chops_hp.jpg"/></div>]]></description>
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		<slash:comments>57</slash:comments>
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		<item>
		<title>Chinese-style Roast Chicken</title>
		<link>http://rasamalaysia.com/chinese-roast-chicken/</link>
		<comments>http://rasamalaysia.com/chinese-roast-chicken/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 06:10:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13086</guid>
		<description><![CDATA[The holidays season might be over but for those celebrating Lunar New Year, the festive season has just begun. The year of Dragon falls on January 23, 2012 and marks the celebration of Lunar New Year. Walk down the aisles of Asian grocery stores, especially Chinese, Korean, and Vietnamese here in the United States, you&#8217;ll see lots of Lunar New Year goodies out on display. This year, I&#8217;m going to share a series of delicious Chinese New Year recipes so you&#8217;ll be able to prepare a full course Chinese menu with my recipes! Chicken is a must-eat during Chinese New Year. Whole chicken is especially auspicious and it&#8217;s prepared for prayers to the ancestors in traditional Chinese homes. While regular boiled or steamed chicken is a common dish to serve, I&#8217;m partial to roast chicken, especially Cantonese BBQ style. My roast chicken is the kind you would get at Chinatown. There are certain techniques and secret ingredients involved to get to the desired taste and texture. I marinated the chicken overnight, and then air dry it for a few hours before roasting. I also created a special concoction for the skin to ensure crispiness. The best part of the roast chicken is the juice seeping out during the roasting process; drizzle the juice on steamed rice while you sink your teeth into the moist and tender pieces of chicken. This Chinese-style roast chicken is simply delicious and imparts the signature &#8220;烧腊&#8221; (Cantonese BBQ) aroma and flavors. You definitely have to check out my secret Chinese roast chicken recipe. Lunar New Year celebration lasts for 15 days, so below are more chicken recipes to whet your appetite. Also, don&#8217;t forget that I have 80+ Chinese recipes in my cookbook &#8220;Easy Chinese Recipes.&#8221; Pick up a copy today and celebrate Dragon year...<br /><br /><div><img src="/images/homepage/chinese_roast_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Red-cooked Pork Belly (红烧肉)</title>
		<link>http://rasamalaysia.com/red-cooked-pork-belly/</link>
		<comments>http://rasamalaysia.com/red-cooked-pork-belly/#comments</comments>
		<pubDate>Thu, 13 Oct 2011 16:33:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork Belly]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11964</guid>
		<description><![CDATA[Shanti is a good friend of mine, we met each other through her husband Peikwen Cheng—my ex-colleague and the most talented photographer I know. Based in Beijing, Shanti travels all over China meeting with local families to learn about authentic home-style Chinese cooking. Her many journeys are documented on ShowShanti. If you’re a fan of local culture and story-telling, you have to check out ShowShanti. She is also the proud designer of her gorgeous and colorful Chinese aprons, which you can enter to win. Don&#8217;t miss this scrumptious red-cooked pork belly recipe, which she learned from real Chinese home cooks in China, and remember to start following her adventures on ShowShanti.com. When I first came to China, I didn&#8217;t know about Chinese food any more than what I had eaten at countless Chinese restaurants in California. Typical dishes my family and I would order included egg flower soup 蛋花湯, barbecued-pork steamed buns 叉燒包, spareribs in black bean sauce, barbecued pork, roast pork, Cantonese roast duck, glutinous rice stuffed with pork and steamed in lotus leaves 糯米雞, Ma Po tofu, and pork fried rice. Those dishes were a great beginning for my American Chinese food repertoire. Upon living in China, I encountered many more dishes; too many to list and yet so many more to try. The dish that quickly made an impression on me was hóngshāo ròu (红烧肉, red-cooked pork belly)—cubed cuts of pork belly braised in soy sauce and fragrant spices with fat that tenders the lean and falls apart in the mouth. The savory-sweet combination seduces the taste buds, rendering me addicted to this dish for life. As I write this, I wonder, &#8220;Is it time for me to stew another pot of this simple dish that waited nearly three decades to find my appetite?&#8221; I learned a...<br /><br /><div><img src="/images/homepage/redbraisedporkbelly_slide.jpg"/></div>]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Wok Star Kit Giveaway (CLOSED)</title>
		<link>http://rasamalaysia.com/wok-star-kit-giveaway/</link>
		<comments>http://rasamalaysia.com/wok-star-kit-giveaway/#comments</comments>
		<pubDate>Mon, 26 Sep 2011 05:53:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Giveaways]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11632</guid>
		<description><![CDATA[Update: The winner is A. Hunter. To celebrate the official launch of my cookbook, I have lined up many fabulous prizes and giveaways. For this giveaway, I am partnering with Eleanor Hoh, of Wok Star, to bring you the Wok Star Kit Giveaway. I own a Wok Star Kit myself and used it to prepare many of the recipes that you can find in my cookbook. (You can see me using a Wok Star Kit in the cookbook promotional video that was posted a month ago!) One (1) lucky winner will win the Wok Star Kit, retail value: $145. With Eleanor Hoh&#8217;s Wok Star Kit and NO-recipe technique, you’ll achieve delicious, home-style dinners in thirty minutes with little cleanup. One of the essential elements of wok cooking is high heat. If you have an electric cooktop, it will not work with a round bottom wok. Visit Wok Star for further explanation. You&#8217;ll be able to use this Wok Star Kit to make all the fabulous dishes in my cookbook. The Wok Star Kit includes: Wok Set: 15&#8243; pre-seasoned, lightweight, cast iron wok, unique magnetized wok mitt, spatula, stainless steel wok lid Organization: caddy basket, 3 Squirt, Squeeze, Shake dispensers for your seasonings Instruction: 3 disc instructional discs, laminated stir fry crib sheet PLUS premium brands of seasonings: Koon Chun hoisin sauce, Koon Chun brown bean sauce, San-J Intl. tamari,   Earthy Delight gourmet dried oyster mushrooms, MySpiceSage Hot Curry Powder A little budha in red packet To enter, just leave a comment below. To maximize your odds of winning, you can leave a comment every day (one comment per day strictly enforced), plus the bonus entries below: Five (5) Bonus Entries: Like Rasa Malaysia on Facebook. Leave 1 extra comment for this. Like Wok Star on Facebook. Leave 1 extra comment...<br /><br /><div><img src="/images/giveaway/wokstarkit_slide.jpg"/></div>]]></description>
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		<slash:comments>1227</slash:comments>
		</item>
		<item>
		<title>Malaysian/Singaporean Food Bundles Giveaway (CLOSED)</title>
		<link>http://rasamalaysia.com/malaysian-singaporean-food-bundles-giveaway/</link>
		<comments>http://rasamalaysia.com/malaysian-singaporean-food-bundles-giveaway/#comments</comments>
		<pubDate>Wed, 20 Jul 2011 19:16:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Giveaways]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9970</guid>
		<description><![CDATA[Update: The winners are Keith T, Azni I, Aileen S, Terri P. Waiting for winner #5 to respond. My high school friend who runs AsianSupermarket365—an online Asian and Chinese grocery store—is giving away five (5) bundles of Malaysian/Singapore food products to Rasa Malaysia readers. Each bundle consists of the following&#8230; Two packets Malaysian traditional Bak Kut Teh by Tean&#8217;s Gourmet Two packets Dollee Chicken Curry Paste One packet Alicafe Classic 3-in-1 Premixed Coffee One packet Alicafe 5-in-1 Premixed Coffee (with Tongkat Ali and Ginseng) Two packets Masfood Sambal Nasi Lemak Two packets Delimas Malaysian Curry Laksa Paste Two packets Prima Taste Singapore Kebab Satay The total value of each bundle is $80. With the spice paste and premix packets, you can whip up Malaysian Bak Kut Teh, chicken curry, nasi lemak, curry laksa, satay, with a cup of Malaysian coffee! To enter to win, just leave a comment below. To maximize your odds of winning, you can leave a comment every day (one comment per day strictly enforced), plus the bonus entry below: Two Bonus Entries: Like Rasa Malaysia on Facebook. Leave 1 bonus comment for this. Like AsianSupermarket365 on Facebook. Leave 1 bonus comment for this. This giveaway opens to US residents only and closes on August 14, 11:59 pm PST. Winners will be randomly selected and announced on August 15, 2011. Good luck!<br /><br /><div><img src="/images/homepage/malaysian_food_giveaway_hp.jpg"/></div>]]></description>
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		<slash:comments>444</slash:comments>
		</item>
		<item>
		<title>Fried Meatballs</title>
		<link>http://rasamalaysia.com/fried-meatballs/</link>
		<comments>http://rasamalaysia.com/fried-meatballs/#comments</comments>
		<pubDate>Tue, 17 May 2011 04:23:04 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8499</guid>
		<description><![CDATA[This is a Chinese meatball recipe with ground pork and spiced with five-spice powder. Fried meatballs is a homey recipe, one that you can prepare every day for your family without much hassle: a recipe that is great for children and adults alike. I finished almost half of the serving just as soon as the meatballs were out of the wok; it&#8217;s delicious as is, and great as an entree for home-cooked Chinese meal. You can also serve this meatball as an appetizer&#8230; The only special ingredient in this fried meatball recipe is the fish paste, which makes the fried meatball extra yummy. I use frozen fish paste. If you can&#8217;t find it, you can also substitute it with minced shrimp. Enjoy! (Click Page 2 for the Fried Meat Balls Recipe)]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Boutique Hotels in Penang</title>
		<link>http://rasamalaysia.com/boutique-hotels-in-penang/</link>
		<comments>http://rasamalaysia.com/boutique-hotels-in-penang/#comments</comments>
		<pubDate>Tue, 26 Apr 2011 00:49:30 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Travel & Lifestyle]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8369</guid>
		<description><![CDATA[Following the UNESCO World Heritage Site inscription, Penang has become a hotbed for boutique hotels and small intimate resorts. International and renowned hoteliers such as Christopher Ong of Galle Fort fame and Narelle McMurtrie of Bon Ton Resort have transformed the hotel scenes in Penang by restoring heritage buildings and property into stylish and chic boutique hotels that put Penang on the hip list for affluent and upscale world travelers. Here is my guide to some of the hottest and &#8220;happening&#8221; boutique hotels as well as iconic resorts that shape up the landscape of Penang hospitality&#8230; Clove Hall Set in a quiet street 10 minutes drive away from the heart of George Town, Clove Hall is a tastefully restored heritage bungalow turned luxury boutique hotel. With only six (6) suites in a gated and serene tropical compound (complete with a garden and pool), Clove Halls oozes great charm and timeless elegance, as reflected in the furnishing and Ong&#8217;s private collection of family-owned antiques and artwork. All guests get a personal and warm welcome from the staff before checking into the room. I especially enjoyed being pampered with the high-tea treat of pandan chiffon cake, kaya (coconut egg jam), and local dark coffee as I lounged on the room&#8217;s daybed, looking out to the greenery outside. For ultimate pampering and privacy, I recommend the two-storey Star Anise Suite. And for fans of Christopher Ong, he has launched Muntri Mews, another boutique accommodation in George Town, Penang. Clove Hall 11, Clove Hall Road 10050 George Town Penang, Malaysia Tel: +604-229 0818 Website: http://www.clovehall.com Rasa Sayang Resort and Spa When it comes to the ultimate pampering and luxury accommodation in Penang, you can&#8217;t beat Rasa Sayang Resort and Spa, a legendary hotel that is synonymous to Penang hospitality. Rasa Sayang to Penang is...]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Capturing Penang</title>
		<link>http://rasamalaysia.com/capturing-penang/</link>
		<comments>http://rasamalaysia.com/capturing-penang/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 07:00:30 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Penang]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8257</guid>
		<description><![CDATA[Greetings from Penang! I&#8217;ve been home for almost a month and am enjoying every minute of it. Today, I wanted to introduce you to Reese and Mark of Capturing Penang, a wonderful blog about Penang and their journey of discovery in my homeland. Many Penangites left home to pursue our dreams, but we all share one thing in common— we miss our island deeply and eventually, we all realize that Penang is such a special place that there is nowhere else quite like it, and we will always call Penang home regardless of where we are. Reese and Mark tell their stories through Capturing Penang and in this remarkable guest post. Please read on and check out their YouTube videos (MUST WATCH) and you will understand why Yahoo! selects Penang as the #8 island to explore before you die. Enjoy! A few days into Chinese New Year, Mark and I headed to breakfast at Toh Soon &#8211; a rusty, bustling coffee shop in an alleyway along Campbell Street in Penang, serving roti bakar with kaya (charcoal-roasted thick bread with coconut jam), soft-boiled eggs with soy sauce &#38; white pepper, and strong local coffee to give you that morning kick. When we walked in, there was a film crew around the first table, and we were surprised to spot a familiar face seated among them – Bee from RasaMalaysia&#8230; Bee had arrived the week before from California, for a two month visit to the island that she will always call home.  At that moment, I realized it was exactly one year since I moved from Singapore back to Penang with the same goal.  It would be a journey that would draw me into the thriving cultural and arts scene of George Town after its recent listing as a UNESCO World Heritage...]]></description>
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		<slash:comments>13</slash:comments>
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