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	<title>Rasa Malaysia &#187; Chives</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Chives Omelet (韭菜煎蛋)</title>
		<link>http://rasamalaysia.com/chives-omelet/</link>
		<comments>http://rasamalaysia.com/chives-omelet/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 23:52:54 +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[Chives]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6799</guid>
		<description><![CDATA[This past couple of weeks, I have been so busy working with my recipe testers, testing all the recipes on my cookbook. I am just so thankful that so many readers and fans are so keen to help me. I would like to take this opportunity to thank you all for your dedication and support. I truly appreciate it. For those volunteers who didn&#8217;t get selected to participate, I sincerely apologize. Hopefully we will get to work together on my next cookbook (when there is one) and other upcoming projects. One of the ingredients that I bought for the recipe testing is Chinese chives, or garlic chives (韭菜). If you have cooked with Chinese chives, you will know that they come in a bundle at the stores, which means that you&#8217;re bound to have a bunch of leftover. That was exactly what happened to me after the recipe testing; I was left with a huge bunch of chives in the fridge. A good way to use up Chinese chives or garlic chives is to make chives omelet—a simple recipe that makes good use of the leftover ingredient, plus it&#8217;s so fast to prepare&#8230; Here is my chives omelet recipe. If you have leftover chives in your fridge, do try out this recipe. I think you will like it because the taste of the omelet is pleasing, with the aromatic note of the chives. (Click Page 2 for the Chives Omelet Recipe (韭菜煎蛋))]]></description>
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		<title>Shrimp and Chive Dumplings (韭菜虾饺)</title>
		<link>http://rasamalaysia.com/shrimp-and-chive-dumplings/</link>
		<comments>http://rasamalaysia.com/shrimp-and-chive-dumplings/#comments</comments>
		<pubDate>Sun, 09 Aug 2009 06:21:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chives]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Shrimp]]></category>

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		<description><![CDATA[When it comes to cooking or eating, I am very spontaneous. It&#8217;s about what comes to mind at the very moment when I am hungry&#8211;a recipe from a cookbook, a mouthwatering picture online, or a sudden craving. These shrimp and chive dumplings were a result of browsing two sinfully delicious posts: Use Real Butter&#8217;s chive dumplings and Andrea Nguyen&#8217;s Asian Dumplings Cookbook teaser. Those succulent chive and shrimp dumplings had me at first sight. I was going to make har gow or the ever-popular Cantonese shrimp dumplings but the thought of folding the delicate morsels discouraged me. I decided to make shrimp and chive dumplings (韭菜虾饺), but had no patience making the wheat starch skin from scratch. I wanted my shrimp dumplings and I wanted them pronto; I thought of a way to cheat, which I have seen at a few dim sum restaurants. The answer is wrapping the shrimp dumplings with regular dumpling/potsticker wrappers or wonton skin. I settled on wonton skin. (Now, what is the technique to make shrimps Chinese-restaurant crunchy&#8211;the springy texture and mouth feel as if the shrimps &#8220;bounce&#8221; in your mouth and &#8220;crunch&#8221; when you bite into them? A secret that no Chinese chefs would teach you, but I will. Click here to learn all about it.) Anyway, here is my shrimp and chive dumplings recipe&#8211;a popular pan-fried dumpling on dim sum menu. These shrimp and chive dumplings perked me up as soon as I had the first bite, and yes, those shrimps did &#8220;crunch&#8221; and &#8220;bounce&#8221; in my mouth and as delicious as the ones served at dim sum restaurants (I am serious!). Click on the image in the gallery above to view complete photoset and also step-by-step picture guide on how to make shrimp and chive dumplings. (Click Page 2 for the Shrimp and Chive Dumplings...]]></description>
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