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	<title>Rasa Malaysia &#187; Bean Sprouts</title>
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	<description>Easy Asian Recipes</description>
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		<title>Egg Foo Young</title>
		<link>http://rasamalaysia.com/egg-foo-young/</link>
		<comments>http://rasamalaysia.com/egg-foo-young/#comments</comments>
		<pubDate>Thu, 16 May 2013 17:40:56 +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[Bean Sprouts]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23287</guid>
		<description><![CDATA[I have a story to tell you about my first encounter with egg foo young, the quintessential Chinese-American dish. A long time ago, when I first set my foot on the US soil for higher education, I went straight to the middle America. After 36 hours of tiresome journey from my hometown of Penang, Malaysia, I arrived in the state of Iowa. Starved to death and completely disoriented, Mr. Rasa Malaysia (then my boyfriend) chauffeured me to the best Chinese restaurant for a welcome lunch. Among the dishes I ordered, there was egg foo young, or 芙蓉蛋, an egg dish that I love and enjoy very much. When my food came, I was shocked to find out that my egg foo young didn&#8217;t look much like what I had back home in Malaysia (where great and authentic Chinese food is plentiful and popular). The egg foo young was puffy, almost shaped like an UFO, doused and drowned in a gloppy brown sauce. There was a thick filling of various and random vegetables: bean sprout, carrot, water chestnut, celery, and scallion. However, the most horrid thing of it all was the taste—completely bland, utterly insipid, loaded with flour (where were the eggs?), and the starchy brown sauce was simply adding salt to the wound, rendering the whole dish completely undesirable, and simply&#8230;.inedible. That was my first (sad) reality about Chinese food in America. I was stunned and speechless, after that first encounter with egg foo young, or American Chinese food. Fast forward many years to present time, egg foo young is one of the most requested recipes from my American readers. I have received numerous emails, messages, comments about my egg foo young recipe. The truth is, I don&#8217;t really have a recipe, until today. The egg foo young I cook and...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/egg_foo_young_hp.jpg"/></div>]]></description>
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		<slash:comments>19</slash:comments>
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		<title>Bean Sprout Beef Rice Bowl</title>
		<link>http://rasamalaysia.com/bean-sprout-beef-rice-bowl/</link>
		<comments>http://rasamalaysia.com/bean-sprout-beef-rice-bowl/#comments</comments>
		<pubDate>Fri, 22 Oct 2010 18:59:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Bean Sprouts]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7664</guid>
		<description><![CDATA[I am done with my confinement but am a little overwhelmed at the moment. Please enjoy this guest post by Beyond Kimchee, a fabulous Korean food blog that I recently discovered. Authored by Hyegyoung (aka Holly), a native of South Korea, Beyond Kimchee is a chronicle of Holly&#8217;s recipes and the food she prepares for her two kids and husband. If you love Korean food, you ought to check it out as the step-by-step picture instructions on her site are absolutely awesome and makes learning Korean food so much more fun and easier! Welcome to Rasa Malaysia, Holly. (Please click on the image above to view the step-by-step cooking guide.) It is so exciting to see more and more people trying Korean recipes in their homes these days. I was blown away to see how many Galbi or Kimchee recipes are on the web when I first thought of having my own Korean food blog about 6 months ago. Some recipes are very excellent and some, well&#8230; I had to raise my eyebrow. I must have been hibernating in the cave all these years while Korean Bulgogi Taco swiped the valley of California, or Kimchee stew had become an addictive to some of those K-pop lovers. Korean food is earthy and somewhat rustic I would say. There&#8217;s no exotic ingredients and you don&#8217;t need special tools or gadgets to create wonderful meals. Your knife and hands are your best friends in the kitchen. The biggest challenge I face every time I organize my recipes into my blog is converting a little bit of this into tablespoons, and a little bit of that into teaspoons. Most Korean home cooks don&#8217;t use measuring cups or spoons. I bet that goes same to other Asian home cooks as well. We just trust our...]]></description>
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		<slash:comments>22</slash:comments>
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		<title>Bean Sprouts with Tofu Puff</title>
		<link>http://rasamalaysia.com/bean-sprouts-recipe/</link>
		<comments>http://rasamalaysia.com/bean-sprouts-recipe/#comments</comments>
		<pubDate>Sun, 03 Jan 2010 05:38:29 +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[Bean Sprouts]]></category>
		<category><![CDATA[Tofu Puffs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5469</guid>
		<description><![CDATA[Happy New Year! I hope everyone has had a fun and festive celebration and I wish you all a great 2010. Following my Teochew porridge post on preserved turnip eggs (菜圃蛋), I would like to share with you yet another simple dish that goes well with porridge—bean sprouts with tofu puff. My father loved bean sprouts with bean curd (tofu) but I actually prefer my bean sprouts stir-fried with tofu puff. I just love the idea of tofu puff because of its spongy texture, and that it tends to soak up the flavor of the other ingredients. Bean sprout, or properly known as mung bean sprout, is a healthy food that is loaded with vitamins, minerals, and it&#8217;s absolutely cholesterol free. It&#8217;s used extensively in Asian food—in noodles, stir-fries, and vegetarian dishes. However, as good as it sounds, bean sprouts are not common outside of Asia. The crunchy and refreshing good taste are pleasing and it&#8217;s a taste that is easy to acquire. This bean sprouts recipe is good with either porridge or steamed rice. It&#8217;s super easy to prepare and you can make it with salted fish, too, if you like. Otherwise, substitute tofu puff with bean curd (tofu) for a more substantial meal. (Click Page 2 for the Bean Sprouts with Tofu Puff Recipe)]]></description>
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		<slash:comments>39</slash:comments>
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		<title>Bean Sprouts with Salted Fish Recipe</title>
		<link>http://rasamalaysia.com/recipe-bean-sprouts-with-salted-fish/</link>
		<comments>http://rasamalaysia.com/recipe-bean-sprouts-with-salted-fish/#comments</comments>
		<pubDate>Tue, 22 Aug 2006 03:46:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bean Sprouts]]></category>
		<category><![CDATA[Salted Fish]]></category>

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		<description><![CDATA[Certain dishes include 3 parts nostalgia in the recipe. This is one of those meals; it brings back lots of childhood memories to me&#8211;um, all of them bitter and resentful. I did not appreciate this dish as a child &#8211; not because it didn&#8217;t taste good or because the stinky smell of salted fish was overpowering&#8211;but because I was one who had to remove the root from each sprout. Ever had to do this? Ever had to remove the root hundreds of times every meal. Thousands of times each month. Millions every year. I grew to hate this dish whenever my mother prepared it. I&#8217;m over it now though&#8230; Growing up in a big family, Bean Sprouts with Salted Fish was a staple in our diet. It was simple, cheap and healthy (it was simple for everyone except me!). I recall going to the wet market with my mother where we paid only RM 0.20 for a big pack of bean sprouts. Then my mother would &#8220;ask&#8221; me to help her with plucking the roots as she prepared the rest of the meal. It wasn&#8217;t much fun for a 7 years old stuck in the kitchen for the afternoon with a mountain heap of bean sprouts and their roots, having to clean every single one of them. It was probably one of the most boring tasks ever. OK, maybe I&#8217;m not quite over it yet. I secretly swore to myself that when I grew up I would be wealthy enough to never have to prepare salted fish and bean sprouts ever again. I think the country has grown up with me. Nowadays in Malaysia you can hardly find this dish at restaurants anymore&#8211;unless you go to small mom-and-pop eateries. Look for at least one very bitter small child in the...]]></description>
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		<slash:comments>15</slash:comments>
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