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	<title>Rasa Malaysia &#187; Butter</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Garlic Noodles</title>
		<link>http://rasamalaysia.com/garlic-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/garlic-noodles-recipe/#comments</comments>
		<pubDate>Sun, 19 Feb 2012 07:05:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13379</guid>
		<description><![CDATA[About four years ago, I shared my take on the Vietnamese-style garlic noodles made famous by the An family of Crustacean restaurant. Garlic noodles remain my favorite noodle dish all these years, and the recipe is the ones that I have always tried to perfect each time I make the noodles. That&#8217;s the fun of cooking—our cooking skills and techniques progress and improve over time, and a good recipe could become an excellent recipe with time if we continue to fine-tune it. My favorite homemade version is the ones made with yellow noodles, or marketed as &#8220;Taiwanese noodles&#8221; or &#8220;油面&#8221; in the United States. The noodles are, well, yellow as the name suggests, and they are very oily as each strand of the noodle is  generously coated with oil. Yellow noodles are also commonly found in Malaysia and Singapore as they are used in many hawker food dishes. After many attempts, I now have a garlic noodles recipe that involves a two-part cooking process. First, making the garlic sauce, and secondly, mixing the blanched noodles with the garlic sauce. I absolutely love this method as I can always make a batch of the garlic sauce and toss the noodles right before serving. This ensures that garlic noodles always taste fresh and delectable, and not soggy or cold. Also, if you are like me, who prefer a heavier and more garlicky taste, you can add some extra garlic sauce to taste. You can eat the garlic noodles plain or serve it with my roasted crab recipe. One of these days, I will have to share my grilled prawn recipe to go with these sinfully luscious and delicious garlic noodles! (Click Page 2 for the Garlic Noodles Recipe)<br /><br /><div><img src="/images/homepage/garlic_noodles_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/garlic-noodles-recipe/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
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		<item>
		<title>Moist Christmas Fruit Cake</title>
		<link>http://rasamalaysia.com/moist-christmas-fruit-cake/</link>
		<comments>http://rasamalaysia.com/moist-christmas-fruit-cake/#comments</comments>
		<pubDate>Thu, 08 Dec 2011 21:38:08 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Fruit]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12620</guid>
		<description><![CDATA[Want a moist fruit cake recipe? Check out this moist Christmas fruit cake recipe as the method calls for boiling the ingredients first before baking. A new method to try that guarantees a flavorful fruit cake that is sure to please.  Contributor: Ho Siew Loon It&#8217;s the time of year again&#8230;Christmas!!! Christmas has always been my favorite time of the year. It is a season where you can feel so much love in the air and the melodious Christmas tunes never fail to make me happy. It is also a season of eating and drinking!  Besides the Roast Turkey, having a really good fruit cake is also a must on my Christmas menu. This year I have managed to bake the fruit cake earlier then usual as I am preparing to pass them as gifts to my close friends. This is a must-try recipe from Catherine Lau which uses the boiling method. I have used this recipes for wedding cakes and Christmas baking and it has never failed to impress my friends and family. The big grin on their face is the best  Christmas gift for me. Fruit cake is a traditional British Christmas cake that is full of fruits and nuts and laced with alcohol, usually brandy.  This gives the fruit cake a subtle brandy flavor and a moist texture, plus it also allows the fruit cake to be stored fora long time. I always enjoy eating it with a glass of red wine or even a cup of espresso. (Click Page 2 for the Fruit Cake Recipe)<br /><br /><div><img src="/images/homepage/fruit_cake_hp.jpg"/></div>]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Spritz Cookies</title>
		<link>http://rasamalaysia.com/spritz-cookies/</link>
		<comments>http://rasamalaysia.com/spritz-cookies/#comments</comments>
		<pubDate>Mon, 05 Dec 2011 17:57:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12748</guid>
		<description><![CDATA[I&#8217;ve been baking quite a bit lately, thanks to my new KitchenAid 7-Quart Stand Mixer (enter to win here) that my friend at KithenAid sent me. This past weekend, I baked a batch of spritz cookies using my favorite cookie recipe, and they were gone in no time. (Spritz cookies are basically butter cookies made with a cookie press.) These spritz cookies are beautiful, festive (with holiday-themed sprinkles), but more importantly, they are buttery, melt-in-your-mouth crumbly, and absolutely addictive. I got the original recipe from the packaging of a cookie cutter I bought in Malaysia and adapted the recipe to fit my taste. The recipe yields the BEST homemade cookies ever! To make the spritz cookies, I used a cookie press and chose the Christmas tree pattern. Everyone who has tasted these cookies can&#8217;t stop raving about them, some even told me to start selling these cookies! Try this spritz cookies recipe and I&#8217;m sure you&#8217;ll love them. Happy baking! (Click Page 2 for the Spritz Cookies Recipe)<br /><br /><div><img src="/images/homepage/christmas_cookies_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/spritz-cookies/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Ham and Cheese Buns</title>
		<link>http://rasamalaysia.com/ham-and-cheese-buns/</link>
		<comments>http://rasamalaysia.com/ham-and-cheese-buns/#comments</comments>
		<pubDate>Sat, 05 Nov 2011 21:03:31 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Sausage]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11920</guid>
		<description><![CDATA[Contributor: Ho Siew Loon I have always loved baking. One of my friends has asked me to bake something savoury for a change and  Bee gave me an idea of coming out with buns wrapped in different types of filling and toppings. I decided to combine two sinfully good ingredients—ham and cheese. It was quite challenging to bake these ham and cheese buns but at the same time I really enjoyed the process. Making buns using Overnight Sponge Dough Method from Alex Goh&#8217;s Baking Code actually gives the buns a very soft, cottony and fine texture which I really love. The bun is soft like a pillow that you can eat it on its own . I truly enjoy eating this ham and cheese bun especially when it is fresh from the oven. The lovely aroma that filled the house makes it difficult to resist. (Click Page 2 for the Ham and Cheese Buns Recipe)<br /><br /><div><img src="/images/homepage/ham_cheese_bun_hp.jpg"/></div>]]></description>
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		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Red Bean Bun</title>
		<link>http://rasamalaysia.com/red-bean-bun/</link>
		<comments>http://rasamalaysia.com/red-bean-bun/#comments</comments>
		<pubDate>Wed, 26 Oct 2011 18:21:10 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Red Bean Paste]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12174</guid>
		<description><![CDATA[Contributor: Ho Siew Loon Baking has always been my cup of tea. And I would say that I love to bake breads and buns for my family and friends. With some leftover red bean paste in the refrigerator, I have decided to clear it up by making some of these beautiful red bean buns (or rolls). I am really happy  with how they turned out and within minutes they were all gone. They were delicious! Making buns using Overnight Sponge Dough Method from &#8220;Alex Goh&#8217;s Baking Code&#8221; actually gives the buns a very soft, springy and fine texture which I am really impressed. The bun is soft like a pillow that you can eat it on its own or with your favorite filling. I truly enjoy eating this bun especially when it is fresh from the oven. The lovely aroma that filled the house makes it difficult to resist. This red bean bun is definitely one of the best buns I have made so far. For the shape, I was inspired by Happy Home Baking. (Click Page 2 for the Red Bean Bun Recipe)<br /><br /><div><img src="/images/homepage/redbeanbun_hp.jpg"/></div>]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Chocolate Cake</title>
		<link>http://rasamalaysia.com/chocolate-cake/</link>
		<comments>http://rasamalaysia.com/chocolate-cake/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 16:11:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Milk]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11854</guid>
		<description><![CDATA[Contributor: Ho Siew Loon Since young, I have always been a chocolate lover and eating chocolate always make me feel happy. Chocolate Cake is of course one of my favorites but I have been putting off the idea of baking it as it can get quite messy at times. I came across the lovely chocolate cake on Little Teochew and decided to put my hands into baking it. Chocolate cake is a very rich cake. To get a good chocolate cake you must use very good quality chocolate. I used Valrhona Equatoriale 55% as suggested by Little Teochew and the cake turned out heavenly. The taste is just so perfect, you get the texture of a moist chocolate cake and not too sweet.  Give this chocolate cake recipe a try over the weekend and you will definitely get lots of gleeful smiles from your loved ones. (Click on Page 2 for the Chocolate Cake Recipe)<br /><br /><div><img src="/images/homepage/choccake_slide.jpg"/></div>]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Carrot Cake with Maple Cream Cheese Frosting</title>
		<link>http://rasamalaysia.com/carrot-cake-recipe/</link>
		<comments>http://rasamalaysia.com/carrot-cake-recipe/#comments</comments>
		<pubDate>Wed, 24 Aug 2011 17:32:04 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11146</guid>
		<description><![CDATA[One of my favorite root vegetables is carrot. I love carrot in my soups, drinks (carrot juice), so it&#8217;s no surprise that I love carrot cake, even though the idea of adding carrots to a cake is somewhat bizarre, but carrot cake is a good cake. My contributor Pick Yin at Life is Great is here to share her carrot cake recipe, topped with a rich and decadent maple cream cheese frosting. Just the name alone is mouthwatering enough. Check it out! Carrot cake…who knew I’d love it? When I first announced to Vijay that I’d make some soon, he asked “The white one or the black one?” – referring to the Chinese fried radish cake rather than this baked cake frosted with cream cheese. He knew I’m not that girl who’d put a root vegetable and a cake together and I’d sooner turn a bunch of carrots into a pot of soup before considering them in a healthy dessert&#8230; However, with more than a handful of friends professing themselves as carrot cake fans and Bee listing it as something she’d like to see featured here, it was imminent that I’d be baking one and eating some. There’s a first time for everything in life, so with not much reference or recommended recipes to fall on, I studied a few recipes and adapted what I thought were the best elements from each to come up with a carrot cake I really didn’t want to share. The base recipe is from no other than my favorite celebration cake lady. Deb’s cakes had never failed me. I wanted a smooth crumbed cake—no chunky bits of nuts or fruits in my cake, please—one that’s packed with flavor, yet moist and preferably melt in my mouth, along with an exceptional frosting. I was pleased...<br /><br /><div><img src="/images/homepage/carrot_cake_hp.jpg"/></div>]]></description>
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		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Cream Puffs</title>
		<link>http://rasamalaysia.com/cream-puffs/</link>
		<comments>http://rasamalaysia.com/cream-puffs/#comments</comments>
		<pubDate>Tue, 16 Aug 2011 06:42:33 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Dessert Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10655</guid>
		<description><![CDATA[I first fell in love with cream puffs when I was in primary school. In my class, there was this boy whose father owned a popular bakery shop and their specialty was cream puffs. Every year, the bakery would sponsor their cream puffs to the students at the school; we would bring back a box filled with the sweet, puffy, custardy cream puffs. I just loved them and couldn&#8217;t get enough, and secretly wished that one day I would own a bakery with endless supply of cream puffs! Check out this cream puffs recipe from my contributor Ho Siew Loon. The craze over Japanese-style baking and pastries continues. Cream puff is a popular snack in Japan and it is available in all bakeries, for example: the amazingly successful Beard Papa&#8217;s cream puff franchise. Last weekend, while sorting out my recipes I found this cream puff recipe and decided to bake it. The choux  puffed up so so nice and beautiful. As for the crème pâtissière filling, it is adapted from Little Teochew, one of my favorite blogs. This little puffs were so good that it was gone within an hour. Great cream puffs are always puffy on the outside but hollow on the inside where we put in the filling. It is light in weight, too. The Japanese version is filled with crème pâtissière which has a smooth texture with milky taste. You might also be interested in the French version of cream puff here, by David Lebovitz. (Click Page 2 for the Cream Puffs Recipe)<br /><br /><div><img src="/images/homepage/cream_puff_hp.JPG"/></div>]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Sausage Rolls</title>
		<link>http://rasamalaysia.com/sausage-rolls/</link>
		<comments>http://rasamalaysia.com/sausage-rolls/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 07:36:36 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Sausage]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10642</guid>
		<description><![CDATA[I have wanted to make sausage rolls for the longest time. I spotted the sausage rolls recipe on both Food-4Tots and also Christine&#8217;s Recipes and added it to my to-bake list&#8230;finally, I found the time to bake these goodies. This sausage roll is probably more Asian than western baking. If I am not mistaken, it&#8217;s probably a Cantonese creation. If you go to dim sum restaurants or Chinese bakery shops, you will most likely find them, though I have also seen them at Japanese bakery shops. In any case, sausage rolls are quite a treat as I love sausages. I followed the recipe on Food-4Tots but for the wrapping, I chose the easier method on Christine&#8217;s Recipe (please click on the link to see the step-by-step picture guide). The end result was these cute and gorgeous looking sausage rolls that I just couldn&#8217;t stop eating. (Click Page 2 for the Sausage Rolls Recipe)<br /><br /><div><img src="/images/homepage/sausage_rolls_hp.jpg"/></div>]]></description>
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		<slash:comments>51</slash:comments>
		</item>
		<item>
		<title>Mexican Coffee Bun (Rotiboy)</title>
		<link>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/</link>
		<comments>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 01:26:35 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9286</guid>
		<description><![CDATA[I have long heard about the legendary Mexican coffee bun or Rotiboy, a made-in-Malaysia bun with a crusty coffee topping and butter filling. The word &#8220;Mexican&#8221; might be misleading but this bun originated from a bakery in Bukit Mertajam, Penang, and now Mexican coffee bun is famous all over Asia, with many bakeries and copycat bakeries selling this popular Mexican coffee bun. I finally had a chance to taste this aromatic and wonderful bun when I was home in Penang earlier this year. For the Mexican coffee bun recipe, I turned to my contributor Siew Loon. Check it out and hope you get to try this bun soon.  Contributor: Ho Siew Loon Recently an old friend of mine who has migrated to Australia started a small Malaysian bakery called Papparoti selling coffee-flavoured buns which happens to be one of my daughter&#8217;s favorite. This has inspired me to revisit this Mexican coffee bun recipe and get to work. The aroma of this Mexican coffee bun bun is really tantalizing and makes you just want to eat it piping hot. Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as &#8220;Rotiboy&#8221; in Malaysia and throughout Asia. This coffee bun is also a very popular snack in Singapore, Indonesia, Thailand, and even Korea. Mexican coffee bun is best eaten when it&#8217;s just off the oven and fresh. The joy of baking this Mexican coffee bun or rotiboy is as fun as the joy of eating it hot and fresh. (Click Page 2 for Mexican Coffee Bun/Rotiboy Recipe)<br /><br /><div><img src="/images/homepage/mexican_coffee_buns_hp.jpg"/></div>]]></description>
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		<slash:comments>46</slash:comments>
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