<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Rasa Malaysia &#187; Daikon</title>
	<atom:link href="http://rasamalaysia.com/tag/daikon/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
	<lastBuildDate>Sat, 26 May 2012 05:27:04 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
		<item>
		<title>Oden</title>
		<link>http://rasamalaysia.com/oden/</link>
		<comments>http://rasamalaysia.com/oden/#comments</comments>
		<pubDate>Mon, 31 Oct 2011 22:35:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Daikon]]></category>
		<category><![CDATA[Fishballs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12275</guid>
		<description><![CDATA[Every year, when Fall arrives and the air gets crisp and the weather cools down, I look forward to hearty stews and nourishing soups. One of my favorite fall/winter recipes is Oden, a Japanese stew or &#8220;hot pot&#8221; made of dashi stock and an assortment of Japanese fish balls and fish cakes. Oden is my must-order item at my favorite izakaya—a seasonal dish available during the fall and winter months. There are many variations of oden, but my favorite is the ones with hard-boiled eggs, konnyaku (a chewy plant-based gelatin), daikon, kombu (seaweed), and various types of Japanese fried fish balls and fish cakes. I especially love the hard-boiled eggs, which has the subtle taste of the oden broth. Traditionally, oden is made with dashi, or Japanese cooking stock. While you can make home-made dashi stock, many home cooks, including those in Japan, are turning to premium quality soup base for convenience because there is dashi in the soup base. As a busy mom who is constantly pressed for time, I am all about using a good substitute without sacrificing the taste and authenticity. I made my oden with Mizkan (Bonito Flavored) Soup Base and the taste doesn&#8217;t pale in comparison to the oden I had in the Japanese izakaya. It was every bit delicious, comforting, and utterly satisfying. This season, try making oden for your family. It&#8217;s a perfect dish to bring everyone around the table, sharing good food and making great conversations. Enjoy! (Click Page 2 for the Oden Recipe)<br /><br /><div><img src="/images/homepage/oden_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/oden/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Chinese Pork Ribs Recipe (白萝卜蚝干焖排骨)</title>
		<link>http://rasamalaysia.com/recipe-braised-daikonturnip-with-pork/</link>
		<comments>http://rasamalaysia.com/recipe-braised-daikonturnip-with-pork/#comments</comments>
		<pubDate>Fri, 18 Jan 2008 19:13:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Daikon]]></category>
		<category><![CDATA[Dried Oysters]]></category>
		<category><![CDATA[Pork Ribs]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/braised-daikonturnip-with-pork-ribs-and-dried-oysters-recipe-%e7%99%bd%e8%90%9d%e5%8d%9c%e8%9a%9d%e5%b9%b2%e7%84%96%e6%8e%92%e9%aa%a8/</guid>
		<description><![CDATA[To me, cooking is an act of discovery&#8211;the discovery of combining and pairing ingredients for a remarkably delicious meal. Sometimes, the discovery comes in a disguise and happens by chance, just like this scrumptious dish of Chinese braised  pork ribs with daikon and dried oysters (白萝卜蚝干焖排骨). I developed this pork ribs recipe myself, not intentionally, but rather spontaneously. Sometimes, great things do happen with leftover ingredients in my fridge, in this case, daikon/turnip, pork ribs, dried oysters (previously I used them in my chicken congee/porridge), and dried wolfberries/goji berries. This is a traditional Chinese recipe. Using low heat to slowly braise and cook the ingredients&#8211;preferably with a claypot&#8211;this cooking technique retains the natural flavor of the pork ribs while bringing out the sweetness of daikon and the briny taste of dried oysters. And the wolfberries completed the balance and taste of this dish with a tint of fruity sweetness&#8230; While this Chinese pork ribs recipe is probably not fine-dining or restaurant-worthy, it tastes so pleasing and homey that I strongly urge you to try it out. (My Chinese pork ribs pictures really don&#8217;t do justice to my recipe. I mean, how can you make pork ribs+daikon+dried oysters+wolfberries any more photogenic?) (Chinese recipes, prepare authentic Chinese food now!) (Click Page 2 for the Chinese Pork Ribs Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-braised-daikonturnip-with-pork/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
	</channel>
</rss>

