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	<title>Rasa Malaysia &#187; Crab</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Mini Crab Cakes</title>
		<link>http://rasamalaysia.com/mini-crab-cakes/</link>
		<comments>http://rasamalaysia.com/mini-crab-cakes/#comments</comments>
		<pubDate>Mon, 03 Dec 2012 13:28:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crab]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19106</guid>
		<description><![CDATA[How time flies and it&#8217;s already December and 2012 will come to an end very soon. December has always been one of my favorite months (other than my birth month of September). The holidays are coming and December is all about baking and also year-end and holiday parties. This time of year, it&#8217;s all about recipes that you love and also ones that will sure to please your guests, if you&#8217;re hosting holiday parties. I love party foods—little appetizers, treats or hors d&#8217;oeuvre served on sticks or small plates. They are always such eye-candy but also big in flavors. This is Dungeness crab season and I thought I would share a mini crab cake recipe that you can serve to your guests this season. They are absolutely delicious and the mini package makes it perfect for parties. For the crab, I strongly recommend using fresh Dungeness crab and pick the flesh out of the shells. If you have a great seafood store where you are, you can also buy lump crab meat. Otherwise, you can always use canned crab meat but the result will be pale in comparison. (Click Page 2 for the Crab Cakes Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/crab_cake_hp.jpg"/></div>]]></description>
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		<slash:comments>10</slash:comments>
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		<item>
		<title>Crab with Tamarind and Chili (Cua Rang Me)</title>
		<link>http://rasamalaysia.com/crab-with-tamarind-and-chili-recipe/</link>
		<comments>http://rasamalaysia.com/crab-with-tamarind-and-chili-recipe/#comments</comments>
		<pubDate>Wed, 17 Oct 2012 17:52:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Chilies]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Tamarind]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20043</guid>
		<description><![CDATA[Recently, my publisher Tuttle Publishing sent me a copy of their new cookbook called Little Vietnam by Nhut Huynh. I like the cookbook because I would actually use it. Some cookbooks are meant for reading, some for browsing and flipping through, while some are packed with recipes that I can see myself cooking from. This is the latter. This crab with tamarind and chili immediately caught my attention. The reasons are simple: I am a huge fan of crab (click here to check out all my crab recipes) and the recipe looks absolutely mouthwatering and delicious. As the Dungeness crab season starts in November, this is the crab recipe that I am definitely going to try soon. As the headnote suggests, it is essential to use live crab which I can&#8217;t agree more. All the crab recipes that I have featured on Rasa Malaysia call for live crab, but if you can&#8217;t find it where you are, you will have to make do with frozen crabs, but the taste and texture are not the same. Many home cooks—despite their love for crab—almost never attempt to cook crab at home because it is intimidating to handle a live crab. This is actually quite a misconception because many Asian stores would cut up and clean the crab for you, so all you have to do is cook the crab. Even back home in Malaysia, if you ask the fish monger to clean the crab for you, they would always do that. If you do need to clean and chop up the crab yourself, this recipe offers clear step-by-step picture guide how to prepare live crab. Click here to view the steps. This crab with tamarind and chili recipe originated from coastal Vietnam. The best way to devour the crab is to eat...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/crabtamarind_slide.jpg"/></div>]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Crab Bee Hoon (Crab Noodles)</title>
		<link>http://rasamalaysia.com/crab-bee-hoon/</link>
		<comments>http://rasamalaysia.com/crab-bee-hoon/#comments</comments>
		<pubDate>Sun, 19 Jun 2011 07:17:10 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8961</guid>
		<description><![CDATA[During my most recent trip to Singapore (in April), my friends took me to Melben—a popular restaurant famed for its crab dishes. When the waiter came to take the order, I knew that I had to try crab bee hoon, a dish that I had read so much about on Singaporean food blogs. The crab bee hoon was served in a clay pot, with a big and succulent crab swimming in a milky broth. At the first taste, I was transported to crab heaven. I love crab and have tried many versions: chili crab, ginger and scallion crab, black pepper crab, creamy butter crab, roasted crab, my mother&#8217;s version of chili crab, but I had never tried the soupy combination of crab and bee hoon. It was simply delicious! After the meal, my friends told me that the restaurant chain makes millions every year just selling crab. They asked me if I could crack the secret crab bee hoon recipe. I told them that I would try and that we could then start a crab restaurant and make a boat load of money&#8230; So, here it is, my crab bee hoon recipe. To be very honest, I think the taste of this crab bee hoon is extremely close to the ones I had in Singapore, except that Dungeness crab is used instead of Sri Lankan crab, which is not available in the United States. The secret ingredient is evaporated milk, hence the milky color of the crab bee hoon. It&#8217;s also a very easy recipe, one that anyone can attempt at home. If you love crab bee hoon, try this recipe and let me know how it&#8217;s compared to the real ones served in Singapore! (Click Page 2 for the Crab Bee Hoon Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/crab-bee-hoon/feed/</wfw:commentRss>
		<slash:comments>44</slash:comments>
		</item>
		<item>
		<title>Crab Rangoon</title>
		<link>http://rasamalaysia.com/crab-rangoon/</link>
		<comments>http://rasamalaysia.com/crab-rangoon/#comments</comments>
		<pubDate>Mon, 13 Jun 2011 01:07:13 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Crab]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8769</guid>
		<description><![CDATA[Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically fried wonton filled with cream cheese with tiny bits of crab meat. I first encountered Crab Rangoon at a Chinese restaurant in the Midwest, when I was pursuing my Master&#8217;s Degree. The restaurant serves typical American-Chinese fare; the daily all-you-can-eat buffet is a huge hit with the lunch crowd. Crab rangoon is one of the items on the buffet menu, other than the regular sweet and sour pork, fried rice, chow mein, etc. As a poor international student starved of Chinese food, having Chinese all-you-can-eat-buffet was the most anticipated event during the weekends&#8230; Most recently, I came across crab rangoon in a Thai restaurant here in Orange County and it immediately transported me back to my college days in the Midwest.  Here is my crab rangoon recipe, based on the taste memory from many years ago. Enjoy! (Click Page 2 for the Crab Rangoon Recipe)]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Stuffed Crab (Poo Cha)</title>
		<link>http://rasamalaysia.com/stuffed-crab-poo-cha/</link>
		<comments>http://rasamalaysia.com/stuffed-crab-poo-cha/#comments</comments>
		<pubDate>Wed, 11 May 2011 23:05:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8444</guid>
		<description><![CDATA[When I was growing up in Malaysia, my favorite times were the many festivities that we observed. With every festivity, my late grandmother would prepare lots of food. Sometimes her younger brother&#8217;s wife—my grand aunt—would come and cook together, then exchange or share the dishes they made. I loved the idea of exchanging food, because we got to try out new dishes, dishes that are not commonly served in our family. Plus, grand aunt was a great cook who seemed to have endless new recipes to share. One of the creations was stuffed crab, a profoundly delicious concoction that never appeared on our family&#8217;s dining table. I was a happy soul whenever grand aunt made stuffed crab. I love crab and was fascinated by the presentation of the stuffed crab&#8230;but above all, I just couldn&#8217;t resist the scrumptious filling stuffed inside the beautiful crab shells&#8230; I don&#8217;t really know the true origin of this dish. In Penang, I have had stuffed crab at Chinese seafood restaurants. In Thailand, this dish is called poo cha. In some Chinese buffet restaurants, you can find something similar. Never mind the source of this wonderful dish, for now, it&#8217;s my favorite stuffed crab that brings back a lot of childhood memories—my late grandmother&#8217;s smiley (and contended) face after tasting the goods; my grand-aunt&#8217;s generosity in sharing her new dish; and the young and excited me when I spotted the bright red crab shells with luscious filling, sitting pretty on the dining table. (Click Page 2 for the Stuffed Crab (Poo Cha) Recipe)]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Chili Crab (Crab in Sour and Spicy Sauce)</title>
		<link>http://rasamalaysia.com/chili-crab-recipe-crab-in-sour-and-spicy-sauce/</link>
		<comments>http://rasamalaysia.com/chili-crab-recipe-crab-in-sour-and-spicy-sauce/#comments</comments>
		<pubDate>Mon, 31 Jan 2011 02:13:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Crab]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8151</guid>
		<description><![CDATA[We will be leaving for Malaysia to celebrate Chinese New Year tomorrow morning. Before I leave, I feel obliged to share a very delicious recipe with you, so here is my crab in sour and spicy sauce (酸辣蟹), or known as &#8220;chili crab&#8221; in Singapore. The timing couldn&#8217;t be better as Chinese (Lunar) New Year is just a few days away and I am sure many of you are scouring the web for a great recipe to share with the family. I have an equally tasty home-style chili crab recipe (my late mother&#8217;s recipe) but this rendition with the eggy, sweet, sour, and spicy sauce is perfect for entertaining guests or simply when you want to have a crab feast. The sauce pairs beautifully with Chinese mantou—steamed or fried—as the bun sops up the scrumptious and addictive spicy and sour sauce. I prefer the soft and puffy steamed buns&#8230; I made this for my good friends E and N last weekend and they practically begged me to share the recipe. I took them to the Asian market and got them the &#8220;starter kit&#8221; or ingredients to prepare this dish. For the crab, we are lucky as Dungeness crab is in season and the market will clean and cut it up for you. Save the shell and pick out the tamale or mustard inside the shell. Add them in the sauce and you will be rewarded with a richly flavorful sauce that you just can&#8217;t stop eating. You can also prepare this dish with mud crab, blue swimmer crab, or stone crab but I just love the fleshy Dungeness crab. Enjoy! (Click Page 2 for the Chili Crab (Crab in Sour and Spicy Sauce) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chili-crab-recipe-crab-in-sour-and-spicy-sauce/feed/</wfw:commentRss>
		<slash:comments>42</slash:comments>
		</item>
		<item>
		<title>Sweet and Sour Crab Claws</title>
		<link>http://rasamalaysia.com/sweet-and-sour-crab-claws-recipe/</link>
		<comments>http://rasamalaysia.com/sweet-and-sour-crab-claws-recipe/#comments</comments>
		<pubDate>Mon, 10 May 2010 01:17:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crab]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7026</guid>
		<description><![CDATA[Recently, I have been in high gear working on my cookbook, developing recipes, cooking, food styling, and shooting. I work on my cookbook almost every day and my life has been consumed by it, pretty much! The good news is that the list of to-do recipes are getting shorter by the day. I have given myself a hard deadline of June 1st to finish cooking the dishes so I have three months to work on the writing and miscellaneous stuff. (My deadline is September 1st!). It&#8217;s really not easy, especially I am also tasked with food styling and photography. My creative juice has been sucked dry right about now because of it—every single dish needs a different composition, mood, props, and styling, which is the toughest part for me. I am quite pleased with the results so far and I am sure you will, too. The food in the cookbook all look delicious and the food photography is quite different from what you see here on Rasa Malaysia, a completely different style which is more refined, professional, and cookbook-worthy&#8230; Anyway, I disgress. I got some crab claws yesterday for a recipe on the cookbook and had some leftover. I also had a leftover beaten egg from the egg wash. So, I made sweet and sour crab claws, with the egg, ala Singapore chili crab-style. Since my crab claws were frozen, they lack the natural sweetness. The sauce is great nonetheless. If you have a fresh crab, this sweet and sour crab recipe will shine. And I am sure you have noticed, I haven&#8217;t styled my blog food photography lately. Gotta save the creative mojo for the cookbook! (Click Page 2 for the Sweet and Sour Crab Claws Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/sweet-and-sour-crab-claws-recipe/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Vietnamese Spring Rolls (Cha Gio)</title>
		<link>http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/</link>
		<comments>http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/#comments</comments>
		<pubDate>Wed, 17 Mar 2010 01:17:06 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6660</guid>
		<description><![CDATA[I am a huge fan of Vietnamese spring rolls, or cha gio, roughly means &#8220;minced pork rolls&#8221; in Vietnamese language. I don&#8217;t like most Chinese spring rolls or egg rolls served in the United States. They are mostly bad, filled with vegetables flavored with MSG. Some of them even taste like they are infused with a dose of antibiotics. I am not kidding. I am sure you have had one of those! But cha gio, the Vietnamese interpretation of spring roll, is what spring roll should be. The filling is made of group pork, shrimp, crab meat, with shredded carrots, mung bean noodles (cellophane noodles/glass noodles), etc., and the end result is utterly delicious and tantalizing. The deep-fried, crunchy, and golden brown exterior is just another plus..(get Vietnamese spring rolls or cha gio recipe after the jump) The most refreshing part about Vietnamese spring rolls (cha gio) is that they can be served with fresh herbs and lettuce leaves. Eat them as is, of course, with nuoc cham (Vietnamese dipping sauce), or wrap your cha gio with fresh lettuce leaves and other aromatic herbs such as mint leaves (my favorite). Either way, they are deeply satisfying! If you like Vietnamese food, you should check out the Vietnamese recipes on Rasa Malaysia. (Click Page 2 for the Vietnamese Spring Rolls Recipe)]]></description>
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		<slash:comments>103</slash:comments>
		</item>
		<item>
		<title>Crab Noodles</title>
		<link>http://rasamalaysia.com/crab-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/crab-noodles-recipe/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 22:53:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5690</guid>
		<description><![CDATA[Noodles are commonly served at Chinese New Year dinner, after all, Chinese live on rice and noodles. If not steamed rice, there is always a noodle dish to go with all the fabulous dishes prepared for Chinese New Year. In Malaysia, whenever my family celebrates Chinese festivities, we would always make a big serving of noodle dish—either egg noodles or fried vermicelli—as one of the prayer offerings to our ancestors. Other noodle dishes which are popular at restaurants are lobster yee mein and chow mein. For the upcoming Chinese/Lunar New Year, I thought I would share a new recipe—crab noodles made of cellophane noodles (also known as mung bean threads, bean threads, glass noodles, or 冬粉 /tanghoon) and crab meat, with bean sprouts, sliced onions, eggs, and chopped scallions. The great thing about this crab noodles recipe is that you can serve it for Chinese New Year or Vietnamese Tet. It&#8217;s always good to try out something new for a change. I love the taste and presentation, and it&#8217;s sure to impress your family and guests. I got some frozen crab meat, which is very convenient but the downside is that the crab meat lacks the natural sweet taste. If you have time, you should get fresh crab and pick the flesh yourself. If you have a great seafood market, by all means get lump crab meat. Trust me, it&#8217;s worth it to splurge on this recipe. My crab noodles photos were shot with my new Canon EOS 5D Mark II. As you can see, I am experimenting different food photography styles (mostly because I am practicing for my cookbook). I am really loving the rustic aged wood background—which is the preferred background for many gorgeous food blogs. I even got myself some reclaimed wood boards with different colors and...]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Baked Crab</title>
		<link>http://rasamalaysia.com/baked-crab-recipe/</link>
		<comments>http://rasamalaysia.com/baked-crab-recipe/#comments</comments>
		<pubDate>Mon, 07 Dec 2009 22:50:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crab]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5325</guid>
		<description><![CDATA[What is the easiest—and the most delicious—way to eat crab? Baked. With a wok. Plain old and simple wok-baked crab with nothing other than the crab, a little bit of water, and a smoking hot wok— just like my mother used to make them. I love the simplicity and the extravagant great taste of baked crab; the vibrant color of cooked crab, the intense aroma, plus the succulent and natural sweetness of the firm flesh are simply irresistible. This baked crab recipe is best for blue crab or mud crab. Enjoy! (Click Page 2 for the Baked Crab Recipe)]]></description>
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		<slash:comments>48</slash:comments>
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