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	<title>Rasa Malaysia &#187; Fish Sauce</title>
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	<description>Easy Asian Recipes</description>
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		<title>Southeast Asian Chicken Wings</title>
		<link>http://rasamalaysia.com/southeast-asian-chicken-wings/</link>
		<comments>http://rasamalaysia.com/southeast-asian-chicken-wings/#comments</comments>
		<pubDate>Fri, 03 May 2013 00:18:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Lemongrass]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19924</guid>
		<description><![CDATA[It&#8217;s May! The temperature is definitely rising and the sun has been coming out to play. In Irvine, we have been getting really warm days. Today, the highest temperature is in the low 90&#8242;s, and in the past few days, the mouthwatering smell of barbeque has been wafting in the air around my neighborhood. It&#8217;s never too early to break out your grill even though summer is not officially here. With warm and gorgeous days like this, I just couldn&#8217;t wait and had to fire up my grill and made these Southeast Asian chicken wings. If you have been following me on Rasa Malaysia, you should probably know by now that Asia, especially Southeast Asia, is my favorite region in the whole world. (That&#8217;s one of the reasons why this blog is all about Asian cooking.)  There is nowhere else quite like Southeast Asia: the friendly people, happiest smiles, breathtaking landscapes, and the scrumptious foods; Southeast Asia captures my heart. It&#8217;s the place I will always call home, the place I have longed to be every single day, and the place millions of tourists flock to every year. This Southeast Asian chicken wing is the epitome of the colorful and exotic cooking of the region. Creamy coconut milk, fragrant lemongrass, aromatics such as ginger, garlic, cilantro, and the extra zing of lime juice and Thai chilies make these wings bursting with the flavors of the street food fare in countries such as Thailand , Vietnam, Laos, and Cambodia. They are absolutely pleasing to the palate, and the flavor is deep and complex. I came back from the region two months ago, but I have been aching to go back. I have a Vietnam trip planned in end of May and I just can&#8217;t wait to soak in the warm and...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Southeast-Asian-Chicken-Wings-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
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		<item>
		<title>Jungle Curry</title>
		<link>http://rasamalaysia.com/jungle-curry/</link>
		<comments>http://rasamalaysia.com/jungle-curry/#comments</comments>
		<pubDate>Fri, 26 Oct 2012 05:25:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19941</guid>
		<description><![CDATA[Fall/winter is the best time to have curries. Nothing warms me up quite like a pot of fiery hot, spice-laden curry. I grew up with all sorts of curries back home in Malaysia: chicken curry, fish curry, squid curry, etc. And then I discovered Thai curries, which are rather different, delicious nonetheless. Anyway, I am sure you have seen Jungle Curry on the menu at Thai restaurants. To be honest, I have never had jungle curry, even though I dine out at Thai restaurants quite often. I always order the usual red curry, green curry, or yellow curry. Recently, I decided to try Jungle Curry and actually liked it. It tastes different because it&#8217;s not as &#8220;creamy&#8221; and sweet because there is no coconut milk added in the curry, and hence the spices taste more pronounced, which is a great thing is my culinary dictionary. Jungle curry, or kaeng pa, according to Wikipedia, is a curry originated from the northern part of Thailand. As coconuts are not found in the region, it contains no coconut milk. It was originally prepared with wild boars found in the jungle. I made this jungle curry with pork. If you can&#8217;t eat pork, feel free to substitute with chicken. The curry goes extremely well with rice. I really enjoyed it. (Click Page 2 for the Jungle Curry Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Jungle-Curry-with-Pork-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Chicken Sausage Lettuce Wraps &amp; Anolon Cook &amp; Tell</title>
		<link>http://rasamalaysia.com/chicken-sausage-lettuce-wraps/</link>
		<comments>http://rasamalaysia.com/chicken-sausage-lettuce-wraps/#comments</comments>
		<pubDate>Mon, 22 Oct 2012 16:40:18 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Lettuce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19507</guid>
		<description><![CDATA[I&#8217;m so thrilled to be working with Anolon as one of the featured food bloggers for the &#8220;Anolon Cook and Tell&#8221; campaign on Facebook. I have long been a fan of Anolon gourmet cookware. I remember browsing through the website of Anolon and thinking to myself: &#8220;I really wish I could cook with all the gorgeous Anolon cookware set in my kitchen.&#8221; So, you could imagine just how excited I am being a part of the &#8220;Anolon Cook and Tell&#8221; campaign this Fall/Winter. My friends Anolon was very kind and asked me to choose a cookware set that I can use in my kitchen. Copper has superior heat conductivity and heat distribution so I selected the Anolon 10-piece Nouvelle Copper Stainless Steel Cookware Set as well as the &#8220;Everything Pan,&#8221; which is a Nouvelle Copper 9.50-inch pan with two side handles. I especially love the &#8220;Everything Pan&#8221; because it&#8217;s small but perfectly functional, especially in my small kitchen. It can be used for everything from a stovetop sauté of vegetables to Asian stir-fries, omelets, to an oven-baked casserole or hearty stews. As soon as I received the cookware set and Everything Pan from Anolon, I rushed out to the market and gathered all the ingredients and made the chicken sausage lettuce wraps, a recipe by Top Chef Dale Talde. As you can see, the pan is very handy at 9.5-inch, yet extremely efficient in everyday cooking. Crafted with a layer of copper on the bottom allows optimum heat conduction and excellent cooking performance; the Everything Pan browned both the surfaces of the chicken sausage to perfection, as pictures below. To serve, just wrap each chicken sausage in a lettuce leaf (you can use regular lettuce, iceberg or butterhead lettuce) and serve with the dipping sauce.  These chicken sausage lettuce wraps...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Chicken-Sausage-Lettuce-Wraps-slider.jpg"/></div>]]></description>
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		<slash:comments>7</slash:comments>
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		<item>
		<title>Pork Larb Lettuce Wrap</title>
		<link>http://rasamalaysia.com/pork-larb-recipe/</link>
		<comments>http://rasamalaysia.com/pork-larb-recipe/#comments</comments>
		<pubDate>Mon, 08 Oct 2012 01:03:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Lettuce]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19551</guid>
		<description><![CDATA[Southeast Asia mesmerizes me—the diverse culture, places, people, and food—it is my favorite region in the whole world. Born and raised in Malaysia and its proximity to the neighboring Southeast Asian countries make me appreciate the diversity and rich heritage of this land even more. I have traveled quite a bit in the region but one of the countries that I haven&#8217;t been to is Laos. As a result, I have never had real Laotian food, other than this lemongrass and cilantro chicken, or ping gai, which I posted recently. The truth is, everything I read about Laos intrigues me. Its history, misty mountains and mystic land, saffron-robed monks, golden stupas, the UNESCO World Heritage Site of Luang Prabang, and its food. I have longed to go and see Laos, and I know that in the near future, my dream will come true. For now, I can always attempt some of the iconic Laos dishes in my kitchen, for example: this pork larb lettuce wrap. Larb is a Laotian meat salad popular in Laos as well as certain parts of Thailand. This recipe is most likely a Laotian rendition without any spices, adapted from a recent issue of Food &#38; Wine magazine. Larb is usually served with raw vegetables and makes a perfect filling for lettuce wraps. The refreshing taste and freshness of the lettuce leaf pairs perfectly with the seasoned ground pork , while the spicy, tangy, and sweet dipping sauce completes this pork larb lettuce wrap recipe. (Click Page 2 for the Pork Larb Lettuce Wrap Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/09/Pork-Larb-Lettuce-Wrap-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pork-larb-recipe/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Lemongrass Beef Skewers</title>
		<link>http://rasamalaysia.com/lemongrass-beef-skewers/</link>
		<comments>http://rasamalaysia.com/lemongrass-beef-skewers/#comments</comments>
		<pubDate>Wed, 29 Aug 2012 02:27:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18516</guid>
		<description><![CDATA[It&#8217;s Labor Day weekend this week and I am sure many of you are throwing one last summer party before Fall arrives and the weather becomes colder. I have shared many summer recipes with you this year and I hope you have had a chance to try them out. I have two more recipes that will complete this summer. Let&#8217;s start with this lemongrass beef skewers that I absolutely love. Everything tastes better when they are threaded onto a stick and grilled over fire. I am a huge fan and I hope you like it, too. This Vietnamese-inspired beef skewers are marinated with fish sauce, lemongrass, shallots, and garlic. When you have these ingredients in your meat marinade, you are pretty much going to have some deeply flavorful meat. The fire will do its magic to char the meat and seal in the juicy flavor, and the end result is sure to please. As you know, grilled beef is dark, so I garnished these lemongrass beef skewers with some crushed peanuts and sautéed scallions (green onion), just like how most Vietnamese restaurants serve them. The beef skewer is tasty enough so you don&#8217;t actually need any dipping sauce. Try this lemongrass beef skewers recipe before summer ends, and I am sure you would want to have them again and again after this year. (Click Page 2 for the Lemongrass Beef Skewers Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/08/Lemongrass-Beef-Skewer-slider.jpg"/></div>]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Pok Pok Wings (Vietnamese Fish Sauce Wings)</title>
		<link>http://rasamalaysia.com/pok-pok-wings-recipe/</link>
		<comments>http://rasamalaysia.com/pok-pok-wings-recipe/#comments</comments>
		<pubDate>Mon, 25 Jun 2012 05:42:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Garlic]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16404</guid>
		<description><![CDATA[Pok Pok—the pounding sounds that a pestle made against a mortar during the making of Som Tam (Thai green papaya salad)—is a rising restaurant empire in the United States. A humble start in Portland, Oregon, Pok Pok has expanded to New York City, the culinary capital of the United States, with the launch of Pok Pok NY and Pok Pok Wing. Recently, renowned food writer Francis Lam wrote a fascinating piece on the New York Times and described Andy Ricker&#8217;s arrival to New York as &#8220;&#8230;the Beatles were about to touch down at Kennedy.&#8221; Pok Pok wings are legendary and much celebrated in the foodie world; in fact, it&#8217;s the single commodity that has pretty much launched the growing empire of Pok Pok. I have never been to the original Pok Pok, nor have I been to the newly opened Pok Pok NY and Pok Pok Wing. But I have long wanted to taste these famous wings. My friend Brian L, a Portand resident and mega foodie once told me that those Pok Pok wings were addictive and absolutely delightful. If I can&#8217;t make it to any of the Pok Pok restaurants, I have to try making it. Lucky for me, a quick Google search for Pok Pok wings pulls up Andy Ricker&#8217;s recipe, published on the Food &#38; Wine magazine. Named after the Vietnamese chef who created this recipe, these Pok Pok wings are called &#8220;Ike&#8217;s Vietnamese Fish Sauce Wings.&#8221; I glanced through the ingredients and method. It was simple enough to make, so out I went gathering the ingredients, marinated the wings, deep-fried and glazed with the sauce. Voila, Pok Pok has landed in Orange County. As I have mentioned, I have never tried the real Pok Pok wings, so I could only imagine they would taste better than...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/pok_pok_wings_2013_slide.jpg"/></div>]]></description>
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		<slash:comments>34</slash:comments>
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