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	<title>Rasa Malaysia &#187; Clams</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Kam Heong Clams (Golden Fragrant Clams)</title>
		<link>http://rasamalaysia.com/kam-heong-clams-golden-fragrant-clams/</link>
		<comments>http://rasamalaysia.com/kam-heong-clams-golden-fragrant-clams/#comments</comments>
		<pubDate>Mon, 13 Feb 2012 17:00:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Curry Leaves]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13786</guid>
		<description><![CDATA[&#8220;Kam Heong&#8221; is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term &#8220;Kam Heong (金香)&#8221;, which means &#8220;Golden Fragrance&#8221;. This one-of-a-kind style of stir-frying incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering palate I have ever exposed my taste buds to. The main ingredients that give the &#8220;Kam Heong&#8221; dish its unique taste are fiery bird&#8217;s eye chilies, aromatic curry leaves, crispy bits of dried shrimp, savory curry powder and soy bean paste. Stir-frying these ingredients together yields a sauce that goes well with chicken, crab, squid, shrimp, pork and especially clams. Kam Heong Clams (金香拉拉) or Kam Heong Lala (known in Malaysia) is one of the most popular hawker creations &#8220;Dai Pai Dong&#8221; (大排档) (Cantonese for &#8220;open-air food stall&#8221;). I have cooked plenty of styles in clam dishes, eg. Thai-style Hoy Lai Ped, Taiwanese-style Clams, Japanese-style Asari No Sakamushi, and Kam Heong Clams is by far my favorite recipe for clams. Sometimes the most romantic setting for Valentine&#8217;s Day can be as simple as an exotic and seductive seafood dish and a bottle of wine. I am sure Kam Heong Clams is one of the dish to impress your loved one and hopefully you can make this in time for the special day, if not, any other day. (Click Page 2 for the Kam Heong Clams Recipe (Golden Fragrant Clams)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/kam_heong_clams_hp1.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/kam-heong-clams-golden-fragrant-clams/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Thai-style Steamed Clams</title>
		<link>http://rasamalaysia.com/thai-steamed-clams/</link>
		<comments>http://rasamalaysia.com/thai-steamed-clams/#comments</comments>
		<pubDate>Fri, 26 Aug 2011 07:14:20 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Lemongrass]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11390</guid>
		<description><![CDATA[A few weeks ago, when my friend Eat A Duck I Must came to shoot my cookbook promo video for me, I made her a killer pot of Penang Assam laksa. After she left, all the remaining spices had been sitting in my fridge in a dark corner—lemongrass, bird&#8217;s eye chilies, galangal, and lime juice. Last week, my market was having a sale of Manila clams and I thought about a great recipe that would make use of the spices. I made this yummy Thai-style steamed clams&#8230; This steamed clams dish is everything Thai food is all about: hot, sour, aromatic, and addictive. Other than the spices, the secret ingredient is coconut water. You can get canned coconut water at Asian stores, however, water is fine as the clams are naturally briny and flavorful. I must say that the coconut water does add a subtle sweetness to the overall dish, and pairs perfectly with the exotic aromas of lemongrass and kaffir lime leaves. Try this Thai steamed clams recipe the next time you have some Thai ingredients at hand. I am certain you will enjoy the great taste. (Click on page 2 for the Thai Steamed Clams Recipe)<br /><br /><div><img src="/images/homepage/lemongrass_clams_hp.JPG"/></div>]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Ginger and Clam Soup (姜丝蛤蜊汤)</title>
		<link>http://rasamalaysia.com/ginger-and-clam-soup/</link>
		<comments>http://rasamalaysia.com/ginger-and-clam-soup/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 19:36:55 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Ginger]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7548</guid>
		<description><![CDATA[I love soups of all sorts, especially Chinese soups. To the Chinese, soups are highly nourishing as each ingredient in the soup delivers a certain health (and beauty) benefit and promotes overall strengths to the body. Drinking soup is a huge part of the Chinese food culture, soup is often considered as &#8220;tonic&#8221; (補品). There are endless variations of soups in Chinese cuisine as so many ingredients could be used—Chinese herbal (medicinal), meat-based (chicken, pork, beef, duck, bones, etc.), vegetables (fresh and dried), dried seafood (dried scallops, abalone, oysters, etc.), fresh seafood, the exotics (bird&#8217;s nest, shark&#8217;s fin, etc.), and the combination of all the ingredients above. The possibilities are endless, and most importantly, delicious, wholesome, healthy, and certainly much more than the regular egg drop soup and hot and sour soup&#8230; One of the easiest soups that I always make at home is ginger and clam soup, or 姜丝蛤蜊汤. This soup is especially popular for the Taiwanese, and served at Taiwanese restaurants. It takes only a few ingredients and practically 15 minutes to prepare, but the end result is absolutely pleasing. According to my Chinese soups cookbook, ginger and clam soup is great for the liver and stimulates a healthy appetite. (Click Page 2 for the Ginger and Clam Soup Recipe (姜丝蛤蜊汤))]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Malaysian-style BBQ Seafood</title>
		<link>http://rasamalaysia.com/malaysian-style-bbq-seafood/</link>
		<comments>http://rasamalaysia.com/malaysian-style-bbq-seafood/#comments</comments>
		<pubDate>Tue, 22 Jun 2010 17:20:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Sambal]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7271</guid>
		<description><![CDATA[My good friends Farina and Michael came over to visit last week and we made some Malaysian-style BBQ seafood, inspired by this popular hawker fare in Kuala Lumpur (KL), Malaysia. They are called Portuguese-style baked seafood. There is really nothing Portuguese about it but Malaysia do have some Portuguese descendants because Malacca was a Portuguese colony in the 16th century. So perhaps this is how they bake their seafood—with fiery sambal, okras, and wrapped with aluminum foil. Farina and I enjoyed our BBQ so much. As Malaysians, we concluded that this is probably the best way to serve seafood BBQ-style. Our favorite is the BBQ clams with sambal and okras. It was simply lip smackingly delicious&#8230; To prepare these mouthwatering Malaysian-style BBQ, all you need are your favorite seafood and shellfish: shimp, squid, fish (we like stingray or white pomfret), clams, and some okras. Mix the seafood of your choice (you can also do a seafood combination) with sambal, okra, and wrap the aluminum foil tightly (preferably two layers to avoid leakage), and off onto the grill. That&#8217;s it. Try this new recipe this summer. You will not be disappointed! (Click Page 2 for the Malaysian-style BBQ Seafood Recipe)]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Taiwanese-style Clams (台式炒蛤蜊)</title>
		<link>http://rasamalaysia.com/taiwanese-style-clams-recipe/</link>
		<comments>http://rasamalaysia.com/taiwanese-style-clams-recipe/#comments</comments>
		<pubDate>Tue, 19 Jan 2010 19:33:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Clams]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5563</guid>
		<description><![CDATA[I haven’t been traveling for a while, well, not since my trips to China and Malaysia last June and Hawaii in last August. I miss traveling a lot, mostly, I miss eating local foods and exploring local cooking styles. It’s amazing to me that even with the same ingredients, different places have their own signature ways of preparing the ingredients. Even though Taiwan is not a huge tourist destination to most people, I love the place. I had been to Taipei a few times, and one of the things that I love most about the city is the many “百元小炒” Chinese food establishments. 百元小炒 means NT$100 (about US$3.20) stir-fries, which basically are popular and very affordable dishes served at Chinese restaurants. The restaurants that offer such specials are usually very humble in the appearance and set up—a shop house with a cashier counter, round tables and chairs, and a hot stir-fry kitchen (some visible and some don’t). 百元小炒 is a popular food culture in Taipei and the dishes are great for sharing with friends, late-night supper, and especially great with cold beer…(get Taiwanese-style clams recipe after the jump) Whenever I go to Taipei, I would look out for restaurants that serve the NT$100 dishes. Unfortunately, in the recent years, they are harder to come by because foods are getting more expensive. Regardless, this Taiwanese-style clams is a typical 百元小炒 dish that I love. Well, you know, I always love clams. Stir-fried with the basic Chinese seasonings of oyster sauce, soy sauce, sugar, rice wine, and infused with the spiciness of fresh red chilies, these clams retain the original briny sweet taste. This type of stir-fry is very homey, but hard to find in Chinese restaurants in Malaysia or the US, but in Taiwan, this is one of the most popular...]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Curry Clams Recipe</title>
		<link>http://rasamalaysia.com/curry-clams-recipe/</link>
		<comments>http://rasamalaysia.com/curry-clams-recipe/#comments</comments>
		<pubDate>Sun, 18 Oct 2009 16:16:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4696</guid>
		<description><![CDATA[A few weeks ago, I met Marc of No Recipes and Zen of Zen Can Cook in New York City. We had so much fun and shared deep conversations about food, blogging and our dreams over a delicious yakitori dinner. After I came back, Marc invited me to guest post on No Recipes and I gladly said yes as Marc was kind enough to write an udon post on Rasa Malaysia a while back. So, this is my &#8220;payback&#8221; time! *wink* Please check out my guest post and recipe at No Recipes. I made a classic Malaysian street food dish: curry clams or curry-flavored grilled clams&#8230; Remember to leave me a comment here or at No Recipes and let me know what you think! (Click Page 2 for the Malaysian Curry Clams Recipe)]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Nabe (Yosenabe/Japanese Hot Pot)</title>
		<link>http://rasamalaysia.com/nabe-yosenabe-japanese-hotpot/</link>
		<comments>http://rasamalaysia.com/nabe-yosenabe-japanese-hotpot/#comments</comments>
		<pubDate>Tue, 13 Oct 2009 22:21:06 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4726</guid>
		<description><![CDATA[(Attend hands-on hot pot workshop in Los Angeles by Harris Salat, the author of Japanese Hot Pots. Classes are available on November 14-15, 2009. Click here to learn more.) Fall is in the air, even here in Southern California. Days are getting shorter and cooler. These past few days, the sky has been dull and wintry and this morning, it rained. I start craving foods that keep me warm—soups, hearty stews, and hot pots. To me, nothing tastes quite as invigorating and uplifting than a meal of simmering hot soup or stew. I made nabe, or Japanese hot pot, a delicious medley of ingredients steeped in dashi broth and cooked inside a clay donabe, or nabe pot&#8230;(get nabe or Japanese hot pot recipe after the jump) My friend La Fuji Mama took me shopping at the Japanese market here: kombu and bonito flakes for dashi, cookware, usukushi shoyu (Japanese light soy sauce) and harusame (cellophane noodles). La Fuji Mama lived in Tokyo twice and knows how to pick out the best brands on the shelves. It was great to have someone who knows Japanese to shop with. Thanks so much, Rachael! The nabe I made is called Yosenabe, or &#8220;Anything Goes&#8221; Hot Pot according to &#8220;Japanese Hot Pots: Comforting One Pot Meals&#8221; by Tadashi Ono and Harris Salat. (I attended the book launch party in New York recently.) Yosenabe is probably one of the most popular hot pots in Japan; it&#8217;s highly versatile when it comes to the ingredients used. Chicken, mushrooms, Napa cabbage, Tokyo negi, tofu, and assortment of seafood of your choice: head-on shrimp, scallops, oysters, fish fillet, clams, etc. The chicken has to stay, according to the cookbook. How did it taste? Well, I will let my photo gallery above speaks for itself.  After the nabe meal,...]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Clams Recipe: Hoy Lai Ped (Spicy Clams in Thai Roasted Chili Paste)</title>
		<link>http://rasamalaysia.com/clams-recipe-hoy-lai-ped/</link>
		<comments>http://rasamalaysia.com/clams-recipe-hoy-lai-ped/#comments</comments>
		<pubDate>Wed, 19 Aug 2009 19:44:48 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Clams]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4011</guid>
		<description><![CDATA[One early morning in January when I was home in Penang, my brother, sister, nephew, our maid and I set off to a clam-digging expedition in a little island off the coast of Penang. In less than two hours, we dug two buckets full of big, fat, and succulent fresh clams, after we got both our hands and feet wet, not to mention some mud on my sister&#8217;s hair. It was one of the most exciting, fun-filled, and fruitful excursions nonetheless. We had so much fun! As soon as we went home, my brother cooked up a big batch of hoy lai ped, or fried clams with roasted chili paste, a Thai recipe that he had learned from his Thai friend. Our family and all the kids gathered together and savored the bounty with great victory&#8211;nothing tastes quite as good as food caught with our own hands&#8230;(get Hoy Lai Ped recipe after the jump) Hoy lai ped literally means spicy clams in Thai. It&#8217;s a popular clam recipe in Thailand. Thailand is blessed with abundant seafood and clams are hugely popular. Hoy lai ped is very easy to prepare and you need only a few key ingredients: Thai roasted chili paste or &#8220;nam prik pao,&#8221; fresh basil leaves, and bird&#8217;s eye chilies. It has become one of my favorite clam recipes because of its vibrant flavors: fiery hot and exuberantly briny with a robust minty note from the basil leaves. Now back in the US, I often make hoy lai ped. While there is no clam digging, I can always get fresh Manila clams from Asian supermarkets. My brother&#8217;s friend also bought me a big tin of nam prik pao (Thai roasted chili paste) which is now an essential ingredient in my cooking repertoire. Here is my recipe for hoy...]]></description>
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		<slash:comments>52</slash:comments>
		</item>
		<item>
		<title>Egg Drop Soup</title>
		<link>http://rasamalaysia.com/egg-drop-soup-recipe/</link>
		<comments>http://rasamalaysia.com/egg-drop-soup-recipe/#comments</comments>
		<pubDate>Wed, 22 Jul 2009 01:41:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3892</guid>
		<description><![CDATA[I used to dread egg drop soup (蛋花汤); I had countless bad, sticky, gooey egg drop soup made popular by American Chinese restaurants here in the US. When I was a poor and starving graduate student in the Midwest, I ate too much crappy Chinese buffets or lunch specials with endless supply of MSG-loaded egg drop soup. I was not a big fan of it. But it all changed recently when I was in Shanghai, when I dined at Jesse, a famous local gem that serves exquisite Shanghainese fare. Their egg drop soup was superior with light and refreshing broth (no starch added!) saturated with the natural sweetness of clams. My co-worker and I slurped the big serving of egg drop soup dry; it was satisfying&#8230; I have been making egg drop soup with clams since I came back. I try to replicate the taste and perfect the recipe, and I think I am getting there. Try my egg drop soup recipe and say goodbye to the runny, tasteless, plain, boring egg drop soup you get from your Chinese joints. Say hello to a refreshing, comforting, and home-made egg drop soup that you will need to beat the summer heat. If you don’t like clams, you can add tofu and it works fine, too. Enjoy! (Click Page 2 for the Egg Drop Soup Recipe)]]></description>
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		<slash:comments>56</slash:comments>
		</item>
		<item>
		<title>Linguine alle Vongole (Linguine with Clams)</title>
		<link>http://rasamalaysia.com/linguine-alle-vongole/</link>
		<comments>http://rasamalaysia.com/linguine-alle-vongole/#comments</comments>
		<pubDate>Fri, 03 Apr 2009 02:24:10 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Italian Recipes]]></category>
		<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/?p=2713</guid>
		<description><![CDATA[Approximate to where I work, there is this charming little Italian restaurant&#8211;Trattoria Amici&#8211;with a very friendly hostess that serves some of the best Linguine alle Vongole I&#8217;d ever tasted.(The best one is here.) My good friend E and I chanced upon Trattoria Amici not too long ago, when our Japanese counterparts were in town. Looking at the many choices on the Italian menu, E asked me what to order. I told her &#8220;Linguine alle Vongole.&#8221; She asked me what that was and I pointed her to the two old ladies sitting beside us (who happened to look like they have been dining at Trattoria Amici for their lifetime), slurping down their servings of linguine alle vongole&#8230;(get linguine alle vongole/linguine with clams recipe after the jump) It was a great choice. E and I finished our order to great satisfaction. Work lunches can be great, sometimes. Since then, E and I are hooked on linguine alle vongole. We would call or message each other before lunch about our cravings, and then we would make our lunch pilgrimage to &#8220;clams&#8221;&#8211;our code name for linguine alle vongole. We go to Trattoria Amici at least twice a week for the fix, and each time, we request the server to give us more clams. We would hungrily devour our serving until not a trace left. And then, we would ask for extra serving of the rolls to sob up the clam juice. Lunch has never been so satisfying, but a $25 lunch for worker bees like us turns out to be rather extravagant, especially at the frequency we have. I told E that one of these days I was going to try making linguine alle vongole at home, and I would share my recipe with her. My version doesn&#8217;t pale much in comparison. It&#8217;s delicious,...]]></description>
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		<slash:comments>43</slash:comments>
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