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	<title>Rasa Malaysia &#187; BBQ</title>
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	<description>Easy Asian Recipes</description>
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		<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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		<title>Yakiniku Recipe (Japanese BBQ)</title>
		<link>http://rasamalaysia.com/yakiniku-recipe-japanese-bbq/</link>
		<comments>http://rasamalaysia.com/yakiniku-recipe-japanese-bbq/#comments</comments>
		<pubDate>Wed, 07 Oct 2009 16:38:03 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Chicken]]></category>

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		<description><![CDATA[Yakiniku (焼き肉) or Japanese grilled meat/BBQ is my favorite. I love playing with my food. When I was a child, I often engaged myself in masak-masak (literally means cook-cook in Malay language)—a childhood cottage cooking game where I would &#8220;steal&#8221; ingredients from my mother&#8217;s kitchen and then cooked them into &#8220;food&#8221; using candles and kid&#8217;s cookware. I had the whole set up: two bricks in between a candle, a mini &#8220;wok,&#8221; and a wooden stick for stirring. I was like mad playing masak-masak, it was the best childhood game ever&#8230;(learn how to make yakiniku or Japanese BBQ at home after the jump) Half of the fun of yakiniku is the cooking part, where you grill little pieces of meat and vegetables over gas or electric grill, or charcoals (the traditional way). Making yakiniku at home is a lot simpler than you thought. I got myself a bottle of Japanese yakiniku no tare (Japanese BBQ dipping sauce) and a grill rack. I placed the grill rack on top of my gas stove and immediately have the perfect set up for yakiniku. (Check out the gallery above to view my set up.) Yakiniku is mostly beef, but I had chicken drumsticks. I cut the chicken meat into tiny pieces and then marinated them with some miso paste, sake, and lots of chopped scallions (the white part). This hot-off-the-grill yakiniku was just as delightful as the ones served at my favorite restaurant Manpuku, at only a fraction of the cost. Try it yourself! (Click Page 2 for the Yakiniku Recipe)]]></description>
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