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	<title>Rasa Malaysia &#187; Five Spice Powder</title>
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	<description>Easy Asian Recipes</description>
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		<title>Grilled Five-Spice Pork Sliders</title>
		<link>http://rasamalaysia.com/grilled-five-spice-pork-sliders/</link>
		<comments>http://rasamalaysia.com/grilled-five-spice-pork-sliders/#comments</comments>
		<pubDate>Mon, 30 Apr 2012 06:31:04 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Five Spice Powder]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Summer]]></category>

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		<description><![CDATA[Ever since White Castle introduced the world to their &#8220;sliders,&#8221; it really is no surprise that these mini-burgers have since become a hit at any party or picnic. As they say, good things come in small packages, sliders are not only visually appealing as appetizers or finger food, but also easily customizable to suit anyone&#8217;s tastes. For this recipe, I am throwing in an Asian flair by using leftover Asian slaw from my last post and also pork patties seasoned with Chinese five-spice powder. For those who aren&#8217;t familiar with five-spice powder,  it is a seasoning mixture commonly used in Asian cooking to marinate meats consisting of ground-up cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns. Summer is just right around the corner so hopefully you will get a chance to fire up that grill soon and wow your guests with this recipe. Alternatively you can broil the patties in a conventional oven or fry them in a cast iron skillet. It&#8217;s just more fun at an outdoor grill among good company. So, what&#8217;s your favorite meat patty for sliders? Let me know. (Click Page 2 for the Grilled Five-Spice Pork Sliders Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/asian-sliders-hp.jpg"/></div>]]></description>
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		<title>Ngoh Hiang Recipe</title>
		<link>http://rasamalaysia.com/ngoh-hiang-recipe/</link>
		<comments>http://rasamalaysia.com/ngoh-hiang-recipe/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 23:12:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Five Spice Powder]]></category>
		<category><![CDATA[Pork]]></category>

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		<description><![CDATA[Ngoh Hiang is one of the most requested recipes from my Singaporean readers. Being a Malaysian, I have no idea what ngoh hiang is. After poking around, I finally realized that ngoh hiang is the local Singaporean name for a similar dish &#8220;loh bak&#8221; or five-spice pork rolls wrapped with tofu skin. So, I invited Danielle of Bon Vivant back for another guest post. (Check out her claypot chicken rice recipe.) Please welcome Bon Vivant to Rasa Malaysia again as she shares her mother&#8217;s ngoh hiang recipe. And to all my Singaporean readers, I hope you enjoy this post! Let us know if your family makes the Hokkien version or Teochew version. These pork rolls are a delicious and dangerous concoction. Named for the Chinese five spice powder that gives the rolls their unique flavor, Ngoh Hiang (五香) is another take on the pork sausage, if you will. A whole array of ingredients are stirred into a pound of fatty ground pork, which is then seasoned with five spice powder and snugly wrapped in dried beancurd skins. First steamed, then pan-fried to a crisp, one bite of these juicy chunks is never enough for me as I&#8217;d have worked up a massive appetite by the time these rolls hit the table, thanks to the aromas that leak out in the cooking process&#8230; Like any good Chinese dish, these rolls have their sub-cultural variations, depending on whether the cook was of a Teochew or Hokkien dialect. In my maternal grandfather&#8217;s Teochew version, there were shrimp and water chestnuts, but no onions or yam. Before cooking, each roll was tied with string, sectioning out pieces for easy cutting and serving once ready. In my paternal grandmother&#8217;s Hokkien version, however, there were the pork and onions, but no shrimp or water chestnuts. After...]]></description>
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		<slash:comments>32</slash:comments>
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