<?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; Eggs</title>
	<atom:link href="http://rasamalaysia.com/tag/eggs/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>Tobiko (Fly Fish Roes) Omelet</title>
		<link>http://rasamalaysia.com/tobiko-omelet/</link>
		<comments>http://rasamalaysia.com/tobiko-omelet/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 22:32:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Onions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12935</guid>
		<description><![CDATA[Before you were scared away by the title of this post, let me assure you that omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe. Really! I invited my friends to try the dish and they gave me the thumbs up, and even the kids love it. If you recall, not too long ago, I made the seared ahi tuna salad with tobiko. I had some leftover tobiko which I didn&#8217;t know what to do. I thought it would be great to combine regular eggs with fish eggs, and create a double &#8220;eggy&#8221; omelet. The recipe worked and it was a success. I loved it that every bite of the omelet, there were a ton of fish roes that popped in my mouth. More importantly, the tobiko adds a subtle &#8220;fishy&#8221; nuance to a regular omelet dish. It was pleasing to the taste buds. If you&#8217;re not familiar with tobiko, they are orange-hued fly fish roes commonly found at Japanese markets. Compared to masago (capelin roe), they are definitely bigger and much more expensive. I personally prefer tobiko but you can  try this recipe with masago, too. Enjoy! (Click Page 2 for the Tobiko Omelet Recipe)<br /><br /><div><img src="/images/homepage/tobiko_omelet_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/tobiko-omelet/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Moist Christmas Fruit Cake</title>
		<link>http://rasamalaysia.com/moist-christmas-fruit-cake/</link>
		<comments>http://rasamalaysia.com/moist-christmas-fruit-cake/#comments</comments>
		<pubDate>Thu, 08 Dec 2011 21:38:08 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Fruit]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12620</guid>
		<description><![CDATA[Want a moist fruit cake recipe? Check out this moist Christmas fruit cake recipe as the method calls for boiling the ingredients first before baking. A new method to try that guarantees a flavorful fruit cake that is sure to please.  Contributor: Ho Siew Loon It&#8217;s the time of year again&#8230;Christmas!!! Christmas has always been my favorite time of the year. It is a season where you can feel so much love in the air and the melodious Christmas tunes never fail to make me happy. It is also a season of eating and drinking!  Besides the Roast Turkey, having a really good fruit cake is also a must on my Christmas menu. This year I have managed to bake the fruit cake earlier then usual as I am preparing to pass them as gifts to my close friends. This is a must-try recipe from Catherine Lau which uses the boiling method. I have used this recipes for wedding cakes and Christmas baking and it has never failed to impress my friends and family. The big grin on their face is the best  Christmas gift for me. Fruit cake is a traditional British Christmas cake that is full of fruits and nuts and laced with alcohol, usually brandy.  This gives the fruit cake a subtle brandy flavor and a moist texture, plus it also allows the fruit cake to be stored fora long time. I always enjoy eating it with a glass of red wine or even a cup of espresso. (Click Page 2 for the Fruit Cake Recipe)<br /><br /><div><img src="/images/homepage/fruit_cake_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/moist-christmas-fruit-cake/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Ham and Cheese Buns</title>
		<link>http://rasamalaysia.com/ham-and-cheese-buns/</link>
		<comments>http://rasamalaysia.com/ham-and-cheese-buns/#comments</comments>
		<pubDate>Sat, 05 Nov 2011 21:03:31 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Sausage]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11920</guid>
		<description><![CDATA[Contributor: Ho Siew Loon I have always loved baking. One of my friends has asked me to bake something savoury for a change and  Bee gave me an idea of coming out with buns wrapped in different types of filling and toppings. I decided to combine two sinfully good ingredients—ham and cheese. It was quite challenging to bake these ham and cheese buns but at the same time I really enjoyed the process. Making buns using Overnight Sponge Dough Method from Alex Goh&#8217;s Baking Code actually gives the buns a very soft, cottony and fine texture which I really love. The bun is soft like a pillow that you can eat it on its own . I truly enjoy eating this ham and cheese bun especially when it is fresh from the oven. The lovely aroma that filled the house makes it difficult to resist. (Click Page 2 for the Ham and Cheese Buns Recipe)<br /><br /><div><img src="/images/homepage/ham_cheese_bun_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ham-and-cheese-buns/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Chocolate Cake</title>
		<link>http://rasamalaysia.com/chocolate-cake/</link>
		<comments>http://rasamalaysia.com/chocolate-cake/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 16:11:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Milk]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11854</guid>
		<description><![CDATA[Contributor: Ho Siew Loon Since young, I have always been a chocolate lover and eating chocolate always make me feel happy. Chocolate Cake is of course one of my favorites but I have been putting off the idea of baking it as it can get quite messy at times. I came across the lovely chocolate cake on Little Teochew and decided to put my hands into baking it. Chocolate cake is a very rich cake. To get a good chocolate cake you must use very good quality chocolate. I used Valrhona Equatoriale 55% as suggested by Little Teochew and the cake turned out heavenly. The taste is just so perfect, you get the texture of a moist chocolate cake and not too sweet.  Give this chocolate cake recipe a try over the weekend and you will definitely get lots of gleeful smiles from your loved ones. (Click on Page 2 for the Chocolate Cake Recipe)<br /><br /><div><img src="/images/homepage/choccake_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chocolate-cake/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Pajeon (Korean Scallion Pancake)</title>
		<link>http://rasamalaysia.com/pajeon-korean-scallion-pancake/</link>
		<comments>http://rasamalaysia.com/pajeon-korean-scallion-pancake/#comments</comments>
		<pubDate>Mon, 22 Aug 2011 19:04:36 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8984</guid>
		<description><![CDATA[Are you one of those who love eating Korean food because of the many side dishes served? I love Korean food because of the banchan served along with rice and the main dish. Banchan are full of surprises and there are always something new to look forward t0: kimchi, stewed potato, Korean rice cake, spicy anchovy, Korean scallion pancake (pajeon), omelet, and more. Sometimes, I stuff myself eating the banchan so much that by the time the main entree comes, I am already full&#8230; In the Korean restaurant near my house, the ones that we often go to, pajeon or Korean scallion pancake is always served as a banchan. I love their pajeon because they are mini in shape, slightly orange in color because kimchi juice is added. I can&#8217;t get enough of the mouthwatering pajeon and often ask for more. This is my pajeon recipe, based on the ones I have at my favorite Korean restaurant. I also made a spicy soy-vinegar sauce to go with the pajeon. (Click Page 2 for the Pajeaon/Korean Scallion Pancake Recipe)<br /><br /><div><img src="/images/homepage/pajeon_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pajeon-korean-scallion-pancake/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Cream Puffs</title>
		<link>http://rasamalaysia.com/cream-puffs/</link>
		<comments>http://rasamalaysia.com/cream-puffs/#comments</comments>
		<pubDate>Tue, 16 Aug 2011 06:42:33 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Dessert Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10655</guid>
		<description><![CDATA[I first fell in love with cream puffs when I was in primary school. In my class, there was this boy whose father owned a popular bakery shop and their specialty was cream puffs. Every year, the bakery would sponsor their cream puffs to the students at the school; we would bring back a box filled with the sweet, puffy, custardy cream puffs. I just loved them and couldn&#8217;t get enough, and secretly wished that one day I would own a bakery with endless supply of cream puffs! Check out this cream puffs recipe from my contributor Ho Siew Loon. The craze over Japanese-style baking and pastries continues. Cream puff is a popular snack in Japan and it is available in all bakeries, for example: the amazingly successful Beard Papa&#8217;s cream puff franchise. Last weekend, while sorting out my recipes I found this cream puff recipe and decided to bake it. The choux  puffed up so so nice and beautiful. As for the crème pâtissière filling, it is adapted from Little Teochew, one of my favorite blogs. This little puffs were so good that it was gone within an hour. Great cream puffs are always puffy on the outside but hollow on the inside where we put in the filling. It is light in weight, too. The Japanese version is filled with crème pâtissière which has a smooth texture with milky taste. You might also be interested in the French version of cream puff here, by David Lebovitz. (Click Page 2 for the Cream Puffs Recipe)<br /><br /><div><img src="/images/homepage/cream_puff_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/cream-puffs/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Mexican Coffee Bun (Rotiboy)</title>
		<link>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/</link>
		<comments>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 01:26:35 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9286</guid>
		<description><![CDATA[I have long heard about the legendary Mexican coffee bun or Rotiboy, a made-in-Malaysia bun with a crusty coffee topping and butter filling. The word &#8220;Mexican&#8221; might be misleading but this bun originated from a bakery in Bukit Mertajam, Penang, and now Mexican coffee bun is famous all over Asia, with many bakeries and copycat bakeries selling this popular Mexican coffee bun. I finally had a chance to taste this aromatic and wonderful bun when I was home in Penang earlier this year. For the Mexican coffee bun recipe, I turned to my contributor Siew Loon. Check it out and hope you get to try this bun soon.  Contributor: Ho Siew Loon Recently an old friend of mine who has migrated to Australia started a small Malaysian bakery called Papparoti selling coffee-flavoured buns which happens to be one of my daughter&#8217;s favorite. This has inspired me to revisit this Mexican coffee bun recipe and get to work. The aroma of this Mexican coffee bun bun is really tantalizing and makes you just want to eat it piping hot. Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as &#8220;Rotiboy&#8221; in Malaysia and throughout Asia. This coffee bun is also a very popular snack in Singapore, Indonesia, Thailand, and even Korea. Mexican coffee bun is best eaten when it&#8217;s just off the oven and fresh. The joy of baking this Mexican coffee bun or rotiboy is as fun as the joy of eating it hot and fresh. (Click Page 2 for Mexican Coffee Bun/Rotiboy Recipe)<br /><br /><div><img src="/images/homepage/mexican_coffee_buns_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/feed/</wfw:commentRss>
		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Shrimp Fritters</title>
		<link>http://rasamalaysia.com/shrimp-fritters/</link>
		<comments>http://rasamalaysia.com/shrimp-fritters/#comments</comments>
		<pubDate>Sun, 05 Jun 2011 23:19:51 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8501</guid>
		<description><![CDATA[When my eldest sister came to visit in mid April, we were reminiscing on our family recipes, especially all the dishes that our late mother used to prepare on a daily basis. My mother was an excellent and creative home cook. She fed us every day with 4 to 5 dishes. On our dining table, there were always soup, pork/chicken, seafood, tofu/eggs, and vegetables. Somehow, she managed to cook something new and never seemed to run out of ideas. Even though we came from a poor family, we ate well, extremely well&#8230;a revelation that I only realized much later in life. As we were talking, I remembered the shrimp fritters, or hee chee, that my mother used to make—doughy nuggets of little shrimp, bean sprouts and flour, fried to golden brown and served with her homemade garlic chili sauce. The thought of the shrimp fritters immediately made my mouth water. It&#8217;s a dish that I haven&#8217;t had for a long while, one recipe that my family is particularly fond of&#8230; So here it is, my mother&#8217;s simple yet delicious shrimp fritters recipe. It is very easy to make and takes only a few basic ingredients. I have made it again and again since my sister left, it is so good that my good friend&#8217;s little boy gave his thumb up after his first bite. Try it and I am sure you will enjoy this homey and nostalgic recipe from my late mother. Other delicious family recipes that you might like: Chili Crab Sweet and Sour Eggs (masak Belanda) Prawn Sambal (sambal udang) Stewed Pork Ribs Sesame Oil Chicken Braised Pork Belly in Soy Sauce (tau yew bak) Assam Prawn Fish Head Curry Squid Curry (gulai sotong) Stir-fry Pork with Cincaluk Chai Buey Sambal Stuffed Fish (Click Page 2 for the...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/shrimp-fritters/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Marbled Meringue</title>
		<link>http://rasamalaysia.com/marbled-meringue-recipe/</link>
		<comments>http://rasamalaysia.com/marbled-meringue-recipe/#comments</comments>
		<pubDate>Tue, 14 Dec 2010 22:46:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7912</guid>
		<description><![CDATA[I have &#8220;met&#8221; so many great and talented food bloggers on Twitter and Ken of Hungry Rabbit is one of them. Ken is one of the sweetest guys on Twitter; he is always so gentle and kind to me. Born and raised in Hong Kong, Ken is a very talented baker. As you all know, I am a hopeless case when it comes to baking, so I invited Ken to share a holiday baking recipe with us. Check out his decadent marbled meringue recipe below. If you love baking, you ought to check out his blog Hungry Rabbit (warning: major drool alert!).  And Ken, happy holidays and enjoy your vacation in Penang!! I can&#8217;t wait to hear all about it when you come back. Greetings everyone, I&#8217;m Ken from Hungry Rabbit. As someone who started blogging not so long ago, I was excited when Bee asked me to write a guest post for Rasa Malaysia. She&#8217;s been most generous with her wealth of knowledge and blogging experience. I hope this post will encourage you to bake something to share during the holiday season. December is a time for celebration, filled with such holidays as Hanukkah, Christmas and Kwanza. Even if you don&#8217;t observe them, it&#8217;s still the time of year for friends and family to gather over meals. That&#8217;s exactly what I have been doing for the last few weeks&#8211;plus non-stop baking of sweet treats that I pack up to bring to these gatherings&#8230; Here&#8217;s one simple confection. It&#8217;s not exactly a holiday theme dessert but the appearance and texture of the airy meringue are great for celebrating. The streaks of chocolate through the meringue not only give it a festive appearance but also a contrast in texture. Bits of chocolate provide a soft creaminess, while the meringue shell gives...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/marbled-meringue-recipe/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<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 Meals]]></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>
		<wfw:commentRss>http://rasamalaysia.com/chives-omelet/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
	</channel>
</rss>

