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	<title>Rasa Malaysia &#187; Fermented Black Beans</title>
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	<description>Easy Asian Recipes</description>
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		<title>Stir-Fried Brussels Sprouts and Pork in Black Bean Sauce</title>
		<link>http://rasamalaysia.com/stir-fried-brussels-sprouts-and-pork-in-black-bean-sauce/</link>
		<comments>http://rasamalaysia.com/stir-fried-brussels-sprouts-and-pork-in-black-bean-sauce/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 01:19:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fermented Black Beans]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5853</guid>
		<description><![CDATA[I admire people who can write beautifully, especially about food, and that&#8217;s one of the reasons why I admire Carolyn Jung, A.K.A. Food Gal, a food and wine writer extraordinaire. Food Gal is an award-winning food blog about recipes, restaurants, celeb chefs, and everything food and wine related. I love great food writing and that&#8217;s why I am often glued to Food Gal, secretly wishing that I could write half as good as Carolyn. Please welcome Carolyn at FoodGal.com to Rasa Malaysia and let&#8217;s celebrate her black bean Brussels sprouts recipe. It&#8217;s truly a great honor to have her here! By Carolyn Jung (FoodGal.com) As a child, I vividly remember my Mom hovering over the blender in the kitchen, as it noisily whirred away. She’d lift the lid to reveal a most pungent smell that would fill the entire house, and cause me to fairly jump back from the counter. It was a potent, fermented and garlicky fragrance that really jolted the nose. And I loved it, because it was her homemade black bean sauce that she used liberally to punch up so many of her dishes. As an adult now, I’ve made my own black bean sauce now and again. But truth be told, what I most reach for is the pre-made, handy stuff in the jar that I almost always have in the fridge. Yes, there I said it – I use a jarred sauce. I’m not ashamed of it, either. After all, who amongst us makes all their own ketchup, mustard, oyster sauce, soy sauce, Worcestershire sauce and other condiments? Do I see one hand out there? That’s what I thought. Make no apologies for using a ready-made product, not when it’s a good one that can make your hectic life a little easier. I reach for...]]></description>
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		<slash:comments>28</slash:comments>
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		<title>Black Bean Spare Ribs Recipe</title>
		<link>http://rasamalaysia.com/black-bean-spare-ribs-recipe/</link>
		<comments>http://rasamalaysia.com/black-bean-spare-ribs-recipe/#comments</comments>
		<pubDate>Fri, 20 Mar 2009 15:41:53 +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[Fermented Black Beans]]></category>
		<category><![CDATA[Pork Ribs]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/?p=2167</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Today,  I am very pleased to have Diana Kuan of Appetite for China as a guest writer on Rasa Malaysia. Based in Beijing, Diana is a freelance writer and cooking instructor specializing in Chinese food recipes; she has also written for The Boston Globe, Food &#38; Wine, and other publications. Please welcome Appetite for China as she shares her recipe of spicy black bean spare ribs recipe with us. In Chinese cooking, there are few ingredients more versatile than fermented black beans. You can use it to flavor steamed fish, eggplant, or one of my favorite Sichuan dishes, twice-cooked pork. It has a pungent, earthy aroma; a spoonful of black beans packs so much flavor you often don&#8217;t need additional salt. One way to use fermented black beans is to buy them whole, rinse them under cold water, and chop them up. Of course, it&#8217;s also easy to find prepared black bean sauce at a local Chinese market. My latest obsession is chili black bean sauce. I keep a small bottle in the fridge and pull it out whenever I need a reliable sauce at the last minute. Have you ever had steamed spare ribs at a Chinese dim sum restaurant? Yes, those little juicy ribs in the bamboo steamer, covered with with a dark garlicky sauce that everyone&#8217;s chopsticks fight for. No matter how good they taste, have you ever wondered how much better they would be pan-fried, with a spicier sauce? These spare ribs take only 15 minutes to cook, and the ingredients require little chopping. The brown sugar add a tinge of sweetness to compliment the black beans and chili oil. And be sure to have rice handy; you&#8217;ll need it to sop up the addictive sauce. (Click Page 2...]]></description>
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		<slash:comments>27</slash:comments>
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		<title>Stir-fried Fish Fillet with Black Bean Sauce Recipe</title>
		<link>http://rasamalaysia.com/recipe-stir-fried-fish-fillet-with/</link>
		<comments>http://rasamalaysia.com/recipe-stir-fried-fish-fillet-with/#comments</comments>
		<pubDate>Fri, 27 Jul 2007 05:06:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fermented Black Beans]]></category>
		<category><![CDATA[Fish]]></category>

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		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) I accidentally deleted all pictures captured when I was going through them on my camera!!! But luckily&#8211;BIG phew!&#8211;there is this one and only shot on the other flash card (which was full). All other mouthwatering shots were completely erased. Kaput. Gone. Anyway, this is my stir-fried fish fillet with black bean sauce. Unlike Malaysia, fish fillets are plentiful and can be easily found at Asian stores in the United States. I used sole fillet for this dish. With some green bell peppers, onions, and dried red chillies, you have a savory dish to go with steamed rice or noodles. Previously, I had used sole fish fillet to make ikan panggang (Malaysian grilled fish wrapped with banana leaves). You can also use fish fillet for other recipes such as Malaysian otak-otak (a Nyonya dish of steamed fish with spices and coconut milk), fiery Sichuan water-cooked fish (水煮鱼) and more. Well, I will have to share them with you in the near future. Here is my fish with black bean sauce recipe. (Click Page 2 for the Stir-fried Fish Fillet with Black Bean Sauce Recipe)]]></description>
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		<slash:comments>46</slash:comments>
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		<title>Steamed Scallops with Fermented Black Beans Recipe</title>
		<link>http://rasamalaysia.com/recipe-steamed-scallops-with-fermented/</link>
		<comments>http://rasamalaysia.com/recipe-steamed-scallops-with-fermented/#comments</comments>
		<pubDate>Sat, 12 May 2007 04:08:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fermented Black Beans]]></category>
		<category><![CDATA[Scallops]]></category>

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		<description><![CDATA[The pain from my recent dental surgery is slowing easing away; I am starting to be able to chew, well, on foods again. After a week of porridge, porridge, and more porridge of various toppings and ingredients, I am sooooo ready to dive back into something I totally miss, that is, seafood&#8230; My dentist has warned me not to go overboard yet as my gum tissues are still raw so steaming is the best cooking style for now. For today&#8217;s cooking, I picked scallops as I found some succulent ones in the market today. I paired the scallops with fresh enoki mushrooms and heaped in some fermented black beans. After a few minutes of steaming, the scallops and enoki mushrooms were bathed in a lightly flavored broth bursting with natural sweetness of the scallops and enoki mushrooms. The fermented black beans were simply icing on the cake. Yum&#8230; Chewing has never been this enjoyable and fun. I am glad to have it back. (Click Page 2 for the Steamed Scallops with Fermented Black Beans Recipe)]]></description>
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		<slash:comments>27</slash:comments>
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