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	<title>Rasa Malaysia &#187; Basil</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<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>
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		<title>Spicy Basil Beef Salad</title>
		<link>http://rasamalaysia.com/spicy-basil-beef-salad/</link>
		<comments>http://rasamalaysia.com/spicy-basil-beef-salad/#comments</comments>
		<pubDate>Wed, 18 Jul 2012 01:44:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17054</guid>
		<description><![CDATA[One of my favorite things to do is reading food and travel magazines. I usually go crazy when it&#8217;s summer as the newsstands are filled with all sorts of summer-themed magazines. Each with a mouthwatering cover and big bold text that pretty much screams &#8220;buy me and eat me.&#8221; Other than my regular magazine subscriptions, I usually succumb to these many temptations and stack up my collections. This year, my favorite summer magazines are Cooking Light and Martha Stewart&#8217;s Everyday Food. Each page lures me to try the recipes and this Spicy Basil Beef Salad recipe is just one of the many I have earmarked. I love the combination of three different types of basil, paired with perfectly pan-seared beef. There is no need to fire up the grill. The dressing is Asian, savory, spicy, with a tart note. The minced lemongrass adds an aromatic nuance and texture to the overall dish. It&#8217;s one refreshing, beautiful, and pleasant tasting salad, which I am sure many of you will like. Do you have a favorite summer salad recipe? Please share. (Click Page 2 for the Spicy Basil Beef Salad Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Spicy-Basil-Beef-Salad-slider.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Basil Chicken (Gai Pad Krapow)</title>
		<link>http://rasamalaysia.com/thai-basil-chicken-recipe-gai-pad-krapow/</link>
		<comments>http://rasamalaysia.com/thai-basil-chicken-recipe-gai-pad-krapow/#comments</comments>
		<pubDate>Wed, 02 Dec 2009 02:47:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5289</guid>
		<description><![CDATA[When I was working in Beverly Hills, there is this Thai restaurant that my colleagues and I would always go to. One of my favorite dishes was its spicy basil chicken rice plate—perfectly steamed and fluffy jasmine rice coupled with ground chicken meat infused with aromatic Thai basil leaves. It was delicious, with fine balance of fiery hot and savory. I just loved that dish. Now that I left the company, I often miss the basil chicken rice plate for my lunch. Living in Orange County, with no decent Thai restaurants within the 30 miles radius, I decided to learn making it myself.  And so I did, and I learned well. There are many gai pad krapow recipes scattered on the internet but I attempted and adapted the basil chicken recipe at Temple of Thai. The beautiful picture pretty much sealed the deal. It did not disappoint; it works and delivers the authentic flavors that I have been longing for. This recipe is definitely a keeper! (Click Page 2 for the Thai Basil Chicken Recipe)]]></description>
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		<slash:comments>64</slash:comments>
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		<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. 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>64</slash:comments>
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