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	<title>Rasa Malaysia &#187; Dried Scallops</title>
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		<title>Braised Abalone with Sea Cucumber</title>
		<link>http://rasamalaysia.com/braised-abalone-with-sea-cucumber/</link>
		<comments>http://rasamalaysia.com/braised-abalone-with-sea-cucumber/#comments</comments>
		<pubDate>Sun, 29 Jul 2012 18:48:13 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Abalone]]></category>
		<category><![CDATA[Dried Scallops]]></category>
		<category><![CDATA[Sea Cucumber]]></category>

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		<description><![CDATA[In early 2008, I shared my thoughts about Chinese and the foods that we consume in my version of Maslow’s Hierarchy of Needs (for Chinese people), in which I categorized the foods that Chinese eat into 4 categories. I love eating expensive Chinese food, such as abalone, fish maw, geoduck, hairy crab, etc. Most of the time, I indulge in these Chinese delicacies during very special occasions, for example: my birthday or Chinese New Year, or when I visit my uncle in Hong Kong, during which he would feed me with various delicious and extravagant Chinese dishes. However, I have never attempted to make these type of foods at home, until very recently as my high-school friend AsianSupermarket365.com sent me a package consisting of South African dried abalone, sea cucumber and Japanese dried scallop. With such an expensive care package and my eternal craving for braised abalone and sea cucumber, I knew that it was time I learn the master Chinese cookery skills of making these Chinese delicacies. I reached out to my uncle and asked for the detailed instructions and embarked on a 4-day (yes, four days!) cooking process of making the braised abalone with sea cucumber you see here. For people who love abalone and sea cucumber (read: me), this is one of the best things to eat in haute Chinese cuisine. And as with other extreme Chinese delicacies, the preparation is meticulous and the end result has to be pure perfection. Now if you are not familiar or have never tried these ingredients (they are not the most photogenic creatures), you would be puzzled as to why I would spend so much time making this dish. But, you see, we are talking about abalone and sea cucumber, which are two of the most prized commodities in Chinese...<br /><br /><div><img src="/images/homepage/braised_abalone_hp.JPG"/></div>]]></description>
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