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	<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>
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		<title>Egg Foo Young</title>
		<link>http://rasamalaysia.com/egg-foo-young/</link>
		<comments>http://rasamalaysia.com/egg-foo-young/#comments</comments>
		<pubDate>Thu, 16 May 2013 17:40:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bean Sprouts]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23287</guid>
		<description><![CDATA[I have a story to tell you about my first encounter with egg foo young, the quintessential Chinese-American dish. A long time ago, when I first set my foot on the US soil for higher education, I went straight to the middle America. After 36 hours of tiresome journey from my hometown of Penang, Malaysia, I arrived in the state of Iowa. Starved to death and completely disoriented, Mr. Rasa Malaysia (then my boyfriend) chauffeured me to the best Chinese restaurant for a welcome lunch. Among the dishes I ordered, there was egg foo young, or 芙蓉蛋, an egg dish that I love and enjoy very much. When my food came, I was shocked to find out that my egg foo young didn&#8217;t look much like what I had back home in Malaysia (where great and authentic Chinese food is plentiful and popular). The egg foo young was puffy, almost shaped like an UFO, doused and drowned in a gloppy brown sauce. There was a thick filling of various and random vegetables: bean sprout, carrot, water chestnut, celery, and scallion. However, the most horrid thing of it all was the taste—completely bland, utterly insipid, loaded with flour (where were the eggs?), and the starchy brown sauce was simply adding salt to the wound, rendering the whole dish completely undesirable, and simply&#8230;.inedible. That was my first (sad) reality about Chinese food in America. I was stunned and speechless, after that first encounter with egg foo young, or American Chinese food. Fast forward many years to present time, egg foo young is one of the most requested recipes from my American readers. I have received numerous emails, messages, comments about my egg foo young recipe. The truth is, I don&#8217;t really have a recipe, until today. The egg foo young I cook and...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/egg_foo_young_hp.jpg"/></div>]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Chocolate Chip Meringue Cookies</title>
		<link>http://rasamalaysia.com/chocolate-chip-meringue-cookies-recipe/</link>
		<comments>http://rasamalaysia.com/chocolate-chip-meringue-cookies-recipe/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 20:05:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Dessert Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23145</guid>
		<description><![CDATA[I am thrilled to be a part of KitchenAid Cook for the Cure campaign to celebrate this year’s Mother’s Day, which falls on May 12th. More than a decade after introducing its first pink product to help raise funds and awareness for the fight against breast cancer, KitchenAid is celebrating a major milestone: more than $9 million raised to date through its Cook for the Cure® program benefiting Susan G. Komen for the Cure. And in 2013, KitchenAid will donate $450,000 or more to Susan G. Komen® through the Cook for the Cure® program to support the fight against breast cancer. This year, I have decided to attempt a cookie recipe that is sure to bring the sweetest smile on your mother&#8217;s face—chocolate chip meringue cookies. Perhaps it&#8217;s the white exterior, and its airy, pure and light texture, meringue cookie just screams love and endearment to me&#8230;I couldn&#8217;t think of a better recipe for the upcoming Mother&#8217;s Day. I had thought of adding some pink color to the meringue cookies but I finally settled with chocolate chips. How can we do without chocolate on the special Mother&#8217;s Day? I just simply loved the creation, and I hope you get to try this chocolate chip meringue cookie recipe and make a big batch for your mother, grandmother, or for yourself. Now that I am a mother, I know that every mother deserves a very special gift this year, and a very special recipe to brighten up the day, because we are worth it! If you are still shopping for a gift for Mother&#8217;s Day, do check out the exciting Pink products on KitchenAid. In addition to its highly popular collection of products offered in soft pink and Raspberry Ice, KitchenAid is now offering a new suite of countertop appliances in a new shade, Cranberry. The...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/chocolatechipmeringue_slide.jpg"/></div>]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Shrimp With Lobster Sauce</title>
		<link>http://rasamalaysia.com/shrimp-with-lobster-sauce/</link>
		<comments>http://rasamalaysia.com/shrimp-with-lobster-sauce/#comments</comments>
		<pubDate>Thu, 07 Feb 2013 02:20:15 +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[Eggs]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21503</guid>
		<description><![CDATA[(All Chinese New Year recipes can be found here.) Lunar New Year is a few days away and falls on Sunday, February 10 this year. This is the year of Snake and the Chinese, Koreans, and Vietnamese will be celebrating the new year. As a Chinese, there are many taboos that we follow to rid of bad luck, for example: not sweeping the floor on the first day of Chinese New Year because you will be sweeping away all the good luck/fortune in the new year. I remember growing up, I was wondering why our house was so dirty during Chinese New Year, as there were litters and debris from the prayers and firecrackers in our front yard, but my mother and aunt would always say &#8220;DO NOT SWEEP THE FLOOR.&#8221;  Such was fond memories of celebrating Chinese New Year in Penang, Malaysia. Now, let&#8217;s talk about food. Chinese New Year is all about feasting, eating lots of good food that signifies great fortune, happiness, and prosperity. Shrimp is always a great dish to serve as the Cantonese pronunciation of 虾 sounds like 哈, which means laughter or happiness. Coincidentally, I received a few requests from my readers how to prepare Shrimp with Lobster Sauce, a very popular Americanized Chinese dish. So, here I share with you my Shrimp with Lobster Sauce recipe, which you can prepare to celebrate Chinese New Year. One thing that I need to clarify is that no lobster is used in this dish. This is pretty much a shrimp dish with a Cantonese-style egg sauce. As to why it&#8217;s called a lobster sauce, I have no idea. But being a Chinese, I think whoever invented the dish is a smart marketing whiz as it sounds so much more delicious with the word lobster in its...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/01/Shrimp-with-Lobster-Sauce-slider.jpg"/></div>]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Butter Cake Recipe</title>
		<link>http://rasamalaysia.com/recipe-butter-cake/</link>
		<comments>http://rasamalaysia.com/recipe-butter-cake/#comments</comments>
		<pubDate>Wed, 23 Jan 2013 15:30:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/butter-cake-recipe/</guid>
		<description><![CDATA[(This is the BEST butter cake recipe ever. Updated with new photos. Originally published in 2008.) Even though I am still a rookie in the baking department, I am slowly but surely getting the hang of things, especially baking cakes. I love baking cakes; I find it rather easy, well, if I choose a simple recipe. I especially enjoy baking cakes in the weekends because nothing tastes better than a cup of hot coffee with a freshly baked cake—while I read through my magazines or newspaper on a Sunday morning. And then, on Monday, I can heat up my leftover cake in the microwave for 10 seconds and have myself a nice breakfast to beat my Monday blues and start off my hectic work week on the right foot. I love cakes, and now I love baking them. One of the cakes I absolutely love is butter cake&#8211;plain old simple but always good butter cake. It calls for really common ingredients that everyone has in their fridge or pantry, and that totally fits my bill in terms of convenience. For butter cake, I used to cheat with store-bought yellow cake mix—Duncan Hines, Pillsbury, or Betty Crocker. Now I can just bake butter cake at home. Love Baking? Try these baking recipes from Rasa Malaysia. Raisin Butter Cake Banana Nut Muffin Banana Bread (Banana Cake) Butter Cookies Pound Cake (Click Page 2 for the Butter Cake Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/butter_cake_hp.jpg"/></div>]]></description>
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		<slash:comments>121</slash:comments>
		</item>
		<item>
		<title>Baked Chicken Nuggets</title>
		<link>http://rasamalaysia.com/baked-chicken-nuggets/</link>
		<comments>http://rasamalaysia.com/baked-chicken-nuggets/#comments</comments>
		<pubDate>Thu, 10 Jan 2013 02:39:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Toddler Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Parmesan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20314</guid>
		<description><![CDATA[As a mother to a growing toddler, I am always frustrated that I can&#8217;t get real chicken nuggets at the stores. I don&#8217;t know why, but I haven&#8217;t been able to find a brand that produces chicken nuggets using unprocessed chicken meat.  If you are a mother, you probably share my frustration, as all kids love chicken nuggets and they should be eating real chicken instead of sodium-loaded-blended-chicken-meat coated with thick batter! Anyway, chicken nugget is my secret weapon whenever I run out of ideas what to feed my son, or whenever I feel lazy to cook a complete meal for him. Another thing, my picky eater always welcome a few pieces of chicken nuggets, dipping in his favorite teriyaki sauce. Here is the baked chicken nuggets recipe using real chicken. You don&#8217;t even have to deep fry the chicken nuggets as the baked version is equally tasty and not greasy. Plus, it&#8217;s something that you can whip up in about 30 minutes and you won&#8217;t feel guilty feeding your chicken store-bought &#8220;fake&#8221; chicken nuggets.  Try it and I am sure your kids will love the homemade chicken nuggets. (Click Page 2 for the Baked Chicken Nuggets Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Baked-Chicken-Nuggets-slider.jpg"/></div>]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Banana Oatmeal Raisin Muffins</title>
		<link>http://rasamalaysia.com/banana-oatmeal-raisin-muffins/</link>
		<comments>http://rasamalaysia.com/banana-oatmeal-raisin-muffins/#comments</comments>
		<pubDate>Fri, 28 Dec 2012 03:05:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Oatmeal]]></category>
		<category><![CDATA[Raisin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20484</guid>
		<description><![CDATA[Holiday baking is probably over but I have yet another great baking recipe to share with you all—banana oatmeal raisin muffins. I have always loved banana nut muffins, and raisin butter cake, so this muffin is sort of combining all my favorite ingredients into one, with the addition of oatmeal for the extra fiber and nutrition. This muffin is rather filling because of the high-energy bananas and also the oatmeal, but the taste is absolutely delicious. It&#8217;s perfect as a breakfast, with a cup of milk or coffee, and a quick pick-me-up afternoon snack. I have also packed this for my son so he can have it at his day care. The new year is just around the corner and I wish you all a very happy and healthy 2013. Have a great one! (Click Page 2 for the Banana Oatmeal Raisin Muffins Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/11/Banana-Oatmeal-Raisin-Muffins-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Mini Quiches</title>
		<link>http://rasamalaysia.com/mini-quiches/</link>
		<comments>http://rasamalaysia.com/mini-quiches/#comments</comments>
		<pubDate>Wed, 19 Dec 2012 02:39:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Cherry Tomatoes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20955</guid>
		<description><![CDATA[Quiche is French pastry crust filled with  savory egg custard made with cheese, eggs, ham, meat or vegetables. My co-worker introduced me to quiche many years ago and I have been hooked on quiche since. Quiche is something that I can eat on a daily basis, with some salad, and preferably with a serving of French onion soup. I simply adore the crumbly texture of the pastry crust and the rich, creamy, and utterly delicious filling. If you eat out or buy from French bakeries, quiche can be quite big. That&#8217;s why I love mini quiches—miniature quiche filled with the same ingredients albeit a much smaller size. The smaller package makes mini quiches a perfect party food that everyone can just pick up and savor as a finger food, for the holiday parties. Another bonus of being small, even the picky toddlers and eaters at your home can enjoy it. It&#8217;s packed with lots of high-energy ingredients, but more importantly, they are absolutely appetizing and I am sure that the kids will enjoy it as much as an adult this holiday season. (Click Page 2 for the Mini Quiches Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/12/Mini-Quiches-slider.jpg"/></div>]]></description>
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		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Gougères (French Cheese Puffs)</title>
		<link>http://rasamalaysia.com/cheese-puffs-gougeres/</link>
		<comments>http://rasamalaysia.com/cheese-puffs-gougeres/#comments</comments>
		<pubDate>Wed, 14 Nov 2012 18:19:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20380</guid>
		<description><![CDATA[This time of year is meant for baking. Not only that the holidays are fast approaching, but the falling temperature outside means more time in the kitchen as we spend less time outdoor. Nothing warms up quite like the warmth from baking something in the oven. Plus, the smell and aroma of baked goods are always welcoming in the crisp cool air during fall/winter. I have wanted to try making French cheese puffs, or gougères for a while. I have bookmarked so many Gougères recipes I have lost count of them. I love all sorts of cheese puffs or breads, be it Brazilian cheese puffs pão de queijo, cheese breadsticks, or French choux pastry as in cream puff.  Gougères is such a delightful—and addictive—little package packed with wonderful aroma and delicate flavors. I couldn&#8217;t stop eating these fresh-off-the-oven cheese puffs. Next week is Thanksgiving holiday and instead of your regular parker house rolls, perhaps you can try this French cheese puffs or Gougères recipe. Everyone could always use some extra cheese, especially the ones mixed with dough and baked to golden perfection. What are you making for Thanksgiving? (Click Page 2 for the Cheese Puffs (Gougères) Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/11/Cheese-Puffs-hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Golden Egg Curry</title>
		<link>http://rasamalaysia.com/egg-curry-recipe/</link>
		<comments>http://rasamalaysia.com/egg-curry-recipe/#comments</comments>
		<pubDate>Tue, 09 Oct 2012 20:32:48 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19747</guid>
		<description><![CDATA[There are very few cookbooks that I eagerly await; one of them is Naomi Duguid&#8217;s Burma: Rivers of Flavor. It&#8217;s always so refreshing to read a cookbook about a lesser-known country and its cuisine, and the award-winning Naomi Duguid did a smashing job with the new cookbook. The food photography by Richard Jung—whom photography I absolutely adore—is simply gorgeous and literally a visual treat. I love every recipe in the cookbook, but one that stands out that I wanted to share with you is this Golden Egg Curry. According to the headnote, Burmese egg curry is a beautiful way of presenting eggs. They&#8217;re first boiled, then peeled and fried in medium-hot oil. The smooth whites blister and firm up into an attractive golden crust. Only then are the eggs cut into half and added to a sauce—here, a light tomato-based sauce that&#8217;s mildly chile hot. Serve with rice or bread, a crisp salad, or a condiment. The description sounds like one of my favorite Malaysian dishes, egg sambal or sambal telur, the recipe I have shared on Rasa Malaysia. From the picture and the description, I know this is the kind of eggs I love to eat and I hope you will like this egg curry, too. Burma: Rivers of Flavor is available now at book stores and Amazon. Enjoy! Reprinted with the permission from Burma: Rivers of Flavor by Naomi Duguid, copyright © 2012. Published by Artisan Book, a division of Workman Publishing, Inc. (Click Page 2 for the Golden Egg Curry Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/goldeneggcurry_slide.jpg"/></div>]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Oyakodon (Japanese Chicken and Egg Rice)</title>
		<link>http://rasamalaysia.com/oyakodon-recipe/</link>
		<comments>http://rasamalaysia.com/oyakodon-recipe/#comments</comments>
		<pubDate>Thu, 27 Sep 2012 16:38:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19357</guid>
		<description><![CDATA[As I mentioned in the Sukiyaki Donburi post, other than bento, rice bowls are very popular in Japan. Rice bowls are called donburi in Japanese. Donburi is basically a one-meal dish where the rice and the side dish—consisting of either meat, fish, eggs, and/or vegetables—are served together in one big rice bowl as a complete meal. With the right recipe and combination, donburi is guaranteed to please as it&#8217;s delicious, convenient, and gratifying. In addition, there are endless variations of donburi that one can make to suit the palate. One of the most popular and common donburi is oyakodon, or chicken and egg rice. In Japanese, oyakodon or 親子丼 literally means parent and child bowl. I don&#8217;t know the origins of the name, but I can tell you that the combination of chicken and eggs on top of rice is utterly delightful. Egg is an important ingredient in donburi. It&#8217;s used to make the simmered egg sauce in many recipes, including oyakodon. The eggs must not be over-beaten; they should remain light and fluffy after simmering with the sauce. More importantly, the simmered chicken and eggs have to soak up the flavors of the seasonings. When serving the chicken and eggs on top of steamed rice, the sauce would lend its flavor to the rice, hence making this simple and humble oyakadon the ultimate donburi dish that everyone loves. Traditionally, the best oyakodon recipe calls for dashi, or Japanese soup stock made of dried bonito flakes and kombu (dried kelp). I made mine with Mizkan Bonito Flavored Soup Base, which is precisely soy sauce with dashi. Since there is bonito flavoring in the Soup Base, there is no need to make dashi and hence making traditional Japanese cooking very accessible to every home cook. I can&#8217;t even begin to tell...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/oyakodon_hp.JPG"/></div>]]></description>
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		<slash:comments>23</slash:comments>
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