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	<title>Rasa Malaysia &#187; Asian Takeout</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Lemon Chicken</title>
		<link>http://rasamalaysia.com/lemon-chicken/</link>
		<comments>http://rasamalaysia.com/lemon-chicken/#comments</comments>
		<pubDate>Sun, 11 Nov 2012 17:54:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Lemon]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20499</guid>
		<description><![CDATA[I created this lemon chicken recipe earlier this year for a client and have since been making it quite a bit at home. Mr. Rasa Malaysia really likes the taste of the dish: chicken pieces deep-fried to golden brown with a light, refreshing, and addictive lemon sauce. He just can&#8217;t enough. In my cookbook &#8220;Easy Chinese Recipes,&#8221; there is a similar recipe, but that version is mostly found in Chinese restaurants here in the US. This lemon chicken is a slight variation, which is more homey in my opinion. For the chicken coating, I usually use a basic combination of all-purpose flour and cornstarch. This will make sure that the chicken remains crispy and airy. The lemon sauce should just lightly coat the chicken pieces so every bite of the chicken is complete with a crunchy texture, with a sweet, aromatic, and tart flavor from the lemon sauce. I also like topping the lemon chicken with some white sesame seeds. They immediately dress up the chicken with a nice presentation. As with most Chinese recipes, this lemon chicken is just perfect with some warm and fluffy steamed white rice. (Click Page 2 for the Lemon Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/lemon_chicken_hp.JPG"/></div>]]></description>
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		<slash:comments>22</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>Banh Mi with Lemongrass Pork</title>
		<link>http://rasamalaysia.com/banh-mi-recipe/</link>
		<comments>http://rasamalaysia.com/banh-mi-recipe/#comments</comments>
		<pubDate>Wed, 06 Jun 2012 07:03:02 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16048</guid>
		<description><![CDATA[I miss the breakfast breads in Vietnam during my travels, specifically Vietnamese-style baguettes (bánh mì). Here in the States, whenever I need my bánh mì fix, it&#8217;s a fifteen minutes drive to Little Saigon. Most of the time, there&#8217;s a line, so it takes even longer to get my fix. That&#8217;s why I decided to make it at home. Bánh mì, which is the Vietnamese term for &#8220;bread,&#8221; is actually the baguette that is used to make the popular Vietnamese sandwich. It&#8217;s found in places with a concentrated Vietnamese population, from France, Canada, United Kingdom to the United States. This popular Vietnamese-style sandwich can be easily found in most restaurants or Vietnamese-owned sandwich shops, and there are a variety of meat choices—from steamed, pan-fried, to grilled options (Thit Nuong, being my all time personal favorite). This fresh Vietnamese baguette roll with golden crust is exceedingly crispy and crunchy. As for the Thịt Nướng (grilled meat), I used the intensely flavorful grilled lemongrass pork that was slightly on the fatty side so it turned out nice and tender with charred aromas. Spread the baguette with some mayo or butter and fresh cilantro, jalapeno slices and most importantly, the pickled carrots and daikon, you&#8217;re on your way to a very substantial meal. This is another great summer recipe to try as the aromas of the grilled lemongrass pork beckons from afar. Out of all the bánh mì varieties, my personal favorite is Bánh Mì Thit Nuong with grilled lemongrass pork. What&#8217;s yours? (Click Page 2 for the Banh Mi with Lemongrass Pork Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/06/lemongrass-pork-banhmi-hp.jpg"/></div>]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Moo Goo Gai Pan</title>
		<link>http://rasamalaysia.com/moo-goo-gai-pan/</link>
		<comments>http://rasamalaysia.com/moo-goo-gai-pan/#comments</comments>
		<pubDate>Wed, 30 May 2012 16:10:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15689</guid>
		<description><![CDATA[Aside from all the wonderful BBQ I get to enjoy every summer, I like the long daylight hours where I get to spend more time outdoors playing with my son, shopping, and getting chores done. When the heat cools down, I like to cook a simple one-pot meal before turning in. Summertime for me is all about preparing easy, delicious one-pot meals (more time having fun outside!) that is convenient for a late night dinner or supper and still have leftovers for for lunch the next day. However, it really doesn&#8217;t matter what season it is, I&#8217;ve always been a big fan of comfort foods and Moo Goo Gai Pan is just one of them! If you have not heard of Moo Goo Gai Pan, it&#8217;s a popular chicken and mushroom dish commonly found in most Chinese take-outs, Chinese buffets in the Midwest (during my college days), the East Coast, and the Southern states of America. Moo Goo Gai Pan is actually a classic Chinese stir-fry dish. It&#8217;s a popular Cantonese version of a simple chicken and mushroom dish stir-fried in a tasty white sauce. In the Cantonese dialect, Moo Goo means mushroom and Gai Pan means chicken slices. Chicken and mushroom are always a great combination. Once again, it&#8217;s another delicious, easy to prepare one-pot meal that has made its mark in many Asian households throughout America. The American-Chinese version of Moo Goo Gai Pan however, has a slightly different take. Sharing the same tasty white sauce, the overall dish is more vibrant and filled with more colorful vegetables than the classic Cantonese version. Snow peas, carrots, bamboo shoot slices, and sometimes baby corn and water chestnut slices are added to the dish. (Click Page 2 for the Moo Goo Gai Pan Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/05/moo-goo-gai-pan-hp.jpg"/></div>]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Happy Family</title>
		<link>http://rasamalaysia.com/happy-family/</link>
		<comments>http://rasamalaysia.com/happy-family/#comments</comments>
		<pubDate>Wed, 23 May 2012 05:12:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15347</guid>
		<description><![CDATA[I was first introduced to Happy Family during my college days. I was in graduate school, back in the Midwest, and not quite cooking up a storm like I am doing now. So, hitting local Chinese buffets and take-outs was a good place to be for someone like me who misses their Chinese food. It was also then that I got acquainted to all the popular American-Chinese food selections. I was mostly intrigued by the American version of Sweet and Sour Chicken, BBQ Ribs, Crab Rangoon, Egg Drop Soup, to name a few, and among these, Happy Family was one of them. Although spending a whopping US$13 (I was a poor international student then) for a large order of Happy Family with white rice on the side seemed hefty for a college student, my friends and I would usually save up to order a few items and share among ourselves, sometimes enough to last us for 3 days! Being so far from home, Chinese food—albeit the Americanized version—was always our comfort food. I missed home dearly, particularly mom&#8217;s cooking. At the end of the day, mom always made sure we had a balanced meal. A typical family dine-in experience is usually served with dishes consisting of meat, vegetables and seafood of some sort. And that is exactly what the dish Happy Family is! It is a popular Chinese stir-fry dish with colorful vegetables (broccoli, water chestnuts, baby corn, bamboo shoots, mushroom, carrots, etc.), meats (beef, pork/BBQ Pork and chicken) and seafood (shrimp, lobster/crab meat and scallops) cooked in a simple brown sauce. I don&#8217;t think I have ever encountered any dish quite like Happy Family. It&#8217;s a great one-pot meal filled with goodness and taste! In my book, Happy Family is one of those delicious guilt-free happy meals that symbolizes...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/05/happy-family-hp.jpg"/></div>]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Chinese Honey Chicken</title>
		<link>http://rasamalaysia.com/chinese-honey-chicken/</link>
		<comments>http://rasamalaysia.com/chinese-honey-chicken/#comments</comments>
		<pubDate>Wed, 09 May 2012 16:28:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Honey]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14969</guid>
		<description><![CDATA[It is undeniable that Chinese Honey Chicken and the American chicken nuggets with honey dipping sauce have one thing in common. It is popular, makes a great finger food and can easily please everyone of all ages, even the most picky eaters, like kids. So, how do you like yours? A drive-thru, buying them frozen from the store, visit your favorite Chinese restaurant, or make it at home with a great and easy recipe? The answer is simple. Make the Chinese Honey Chicken with my easy recipe! Just like Sweet and Sour Chicken, Orange Chicken, General Tso&#8217;s Chicken and other well known Chinese-American favorites, Chinese Honey Chicken is no different.  The recipe is fairly simple using chicken bites, fried, and lightly coated in a sweet honey glaze and garnished with toasted sesame seeds. The essential ingredient to an awesome Chinese Honey Chicken is the texture from the fried batter and the flavoring of the sauce. Up to now, I&#8217;m surprised as to why Chinese Honey Chicken is hardly available on any regular Chinese takeout menus. However, Chinese Honey Chicken has indeed gained quite a name, especially at the local Chinese buffet restaurants here in the United States. And when I do go visit one, this is usually one of my favorite picks. Well, I&#8217;m a big kid at heart, who, occasionally loves her finger licking good Chinese Honey Chicken. So, what is your favorite food at the Chinese buffet? (Click Page 2 for the Chinese Honey Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/05/chinese-honey-chicken-hp.jpg"/></div>]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Spam Fried Rice</title>
		<link>http://rasamalaysia.com/spam-fried-rice/</link>
		<comments>http://rasamalaysia.com/spam-fried-rice/#comments</comments>
		<pubDate>Mon, 23 Apr 2012 07:14:11 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14665</guid>
		<description><![CDATA[Spam. Not the spam you get in your email inbox every day, but the &#8220;spiced ham&#8221; or canned pre-cooked meat that is very popular here in the United States and around the world. Everyone knows that Spam is not healthy food; we feel sorry for our health as we consume it, but let&#8217;s just confess that many of us actually do like it. I like it. My late mother used to make spam with fried eggs. I also like it in my instant noodles, sometimes in my sandwiches, but mostly in Spam fried rice. Little cubes of spam, mixed vegetables, rice, and eggs often make a quick lunch for me. Spam fried rice is so easy to make, filling, and actually quite tasty. Don&#8217;t feel guilty about eating spam. Many people do. So once in a while, make yourself a serving or two of Spam fried rice and indulge in the guilty pleasure! (Click Page 2 for the Spam Fried Rice Recipe)<br /><br /><div><img src="/images/homepage/spam_fried_rice_hp.JPG"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Chicken Lo Mein</title>
		<link>http://rasamalaysia.com/chicken-lo-mein/</link>
		<comments>http://rasamalaysia.com/chicken-lo-mein/#comments</comments>
		<pubDate>Mon, 16 Apr 2012 16:33:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14432</guid>
		<description><![CDATA[Traditionally, Lo Mein is a popular noodle style in Hong Kong where noodles are boiled, drained and then stirred in with clear broth or on the side or with a house special soy sauce. The &#8216;stirred noodles&#8217; are served with vegetables, wontons, and meats such as BBQ pork, Cantonese beef stew, etc. However, the popular chinese take-out Lo Mein here in America is a whole other version. American-chinese Lo Mein is prepared with boiled noodles, and then stir-fried with vegetables, meat, etc. in a house special sauce, and MSG laden. A personal house special Lo Mein can be as easy and flexible as you want it to be. Simply put, use fresh noodles, or spaghetti, your choice of protein, or seafood and vegetables, a light sauce, smoky hot wok, and there you go &#8211; a healthy yet delicious home-cooked Lo Mein. My favorite Lo Mein dish has always been Chicken Lo Mein. Noodles tossed in light sauce, and then cooked with chicken broth. For added flavor, mix in some chinese mushroom and some seasonal vegetables. Chicken Lo Mein is one of the most popular take-out items you can find on the menu of Chinese restaurants worldwide. But of course if you are not in that much of a rush to get your noodle fix, you will find that it is such a simple dish to prepare at home and such a joy to customize it to your own liking. (Click Page 2 for the Chicken Lo Mein Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/chicken-lo-mein-hp.jpg"/></div>]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Tandoori Chicken</title>
		<link>http://rasamalaysia.com/tandoori-chicken/</link>
		<comments>http://rasamalaysia.com/tandoori-chicken/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 16:24:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14341</guid>
		<description><![CDATA[Indian cuisine is renowned far and wide for its rich flavors and generous use of bold spices. However there is one particular Indian dish that has gained prominence not just for its bold flavors but for its cooking method as well. And that is none other than the world-famous Tandoori Chicken. The name Tandoori Chicken is derived from the &#8220;Tandoor&#8221;, which is a cylindrical clay oven that was traditionally used to cook the chicken in at very high temperatures. This ingenious method of cooking is still widely practiced today. But of course with modern technological advances, gas and electric tandoori ovens are more efficient in getting the job done. However if you are preparing this dish in the comfort of your own home, you can still achieve amazing results with a BBQ grill or alternatively, broiling in a conventional oven. My personal preference is to pre-bake the chicken ahead of time to ensure it will be thoroughly cooked. Then give it a quick sear at high heat in the broiler for that charred taste and at the same time sealing in the flavor and tenderness. The other key factor to a truly amazing tasting Tandoori Chicken is the marination. The rich blend of spices gives the Tandoori Chicken its unique flavor but more importantly, it is the yogurt that helps to penetrate the spices into the meat and tenderize it at the same time. And the best part of it is, even when the meat hits the grill, it is the thick consistency of the yogurt that keeps the seasonings on the meat so no flavor is lost. (Click Page 2 for the Tandoori Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/tandoori-chicken-hp.jpg"/></div>]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Chinese Chicken Salad</title>
		<link>http://rasamalaysia.com/chinese-chicken-salad/</link>
		<comments>http://rasamalaysia.com/chinese-chicken-salad/#comments</comments>
		<pubDate>Mon, 02 Apr 2012 16:02:54 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14289</guid>
		<description><![CDATA[Just like its cousin the fortune cookie, the Chinese Chicken Salad did not originate from China and is certainly not a part of authentic Chinese cuisine. Even the Chinese term for salad (沙拉 pronounced sha la) is derived from the pronunciation of the English word. So what is it that makes the Chinese Chicken Salad Chinese? The ingredients, of course! Ingredients commonly found in Chinese cooking like soy sauce, sesame oil, and ginger and toasted sesame seeds are used to make the dressing. Popular toppings for the Chinese Chicken Salad include crispy noodles, fried wonton skin strips, chinese mushroom, mandarin orange, grilled tofu and almonds. But of course you can mix and match these according to your preference. The end result is a light and healthy salad perfect especially to complement a heavy meal. This classic east meets west salad can be found at classy joints like Wolfgang Puck&#8217;s or Madam Wu&#8217;s but why pay through the nose for a dish so simple you can toss up as much as you want in the comfort of your own kitchen, especially since the dressing is vinaigrette-based and can keep longer in the fridge than mayonnaise-based dressings. (Click Page 2 for the Chinese Chicken Salad Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/03/chinese-chicken-salad-hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
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