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	<title>Rasa Malaysia &#187; Garlic</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Garlic Noodles</title>
		<link>http://rasamalaysia.com/garlic-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/garlic-noodles-recipe/#comments</comments>
		<pubDate>Sun, 19 Feb 2012 07:05:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Noodles]]></category>

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		<description><![CDATA[About four years ago, I shared my take on the Vietnamese-style garlic noodles made famous by the An family of Crustacean restaurant. Garlic noodles remain my favorite noodle dish all these years, and the recipe is the ones that I have always tried to perfect each time I make the noodles. That&#8217;s the fun of cooking—our cooking skills and techniques progress and improve over time, and a good recipe could become an excellent recipe with time if we continue to fine-tune it. My favorite homemade version is the ones made with yellow noodles, or marketed as &#8220;Taiwanese noodles&#8221; or &#8220;油面&#8221; in the United States. The noodles are, well, yellow as the name suggests, and they are very oily as each strand of the noodle is  generously coated with oil. Yellow noodles are also commonly found in Malaysia and Singapore as they are used in many hawker food dishes. After many attempts, I now have a garlic noodles recipe that involves a two-part cooking process. First, making the garlic sauce, and secondly, mixing the blanched noodles with the garlic sauce. I absolutely love this method as I can always make a batch of the garlic sauce and toss the noodles right before serving. This ensures that garlic noodles always taste fresh and delectable, and not soggy or cold. Also, if you are like me, who prefer a heavier and more garlicky taste, you can add some extra garlic sauce to taste. You can eat the garlic noodles plain or serve it with my roasted crab recipe. One of these days, I will have to share my grilled prawn recipe to go with these sinfully luscious and delicious garlic noodles! (Click Page 2 for the Garlic Noodles Recipe)<br /><br /><div><img src="/images/homepage/garlic_noodles_hp.JPG"/></div>]]></description>
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		<slash:comments>27</slash:comments>
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		<title>Garlic Shrimp</title>
		<link>http://rasamalaysia.com/garlic-shrimp/</link>
		<comments>http://rasamalaysia.com/garlic-shrimp/#comments</comments>
		<pubDate>Sat, 26 Sep 2009 03:44:26 +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[Garlic]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4445</guid>
		<description><![CDATA[Inspired by my recent trip to Hawaii, I made garlic shrimp today. It&#8217;s not quite the shrimp scampi I had, but it&#8217;s a close cousin done in Chinese style and without too much grease. Garlic and shrimp are two of my favorite ingredients and I love pairing them together whenever I feel like having a shrimp dish. Most people in the United States prefer shelled shrimp, but for garlic shrimp, I strongly suggest you to cook the shrimp head-on and with the shell intact. The shrimp head and the shell &#8220;soak up&#8221; the fragrance and nuance imbued by the chopped garlic and butter used in this garlic shrimp recipe.  The natural sweetness of the shrimp heads and shell also add depth to this dish&#8230;(get garlic shrimp recipe after the jump) If you love shrimp, you will definitely love garlic shrimp. This garlic shrimp recipe is quite easy to prepare and I hope you will get to try it soon. Do check out my shrimp recipes, too. (Click Page 2 for the Garlic Shrimp Recipe)]]></description>
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		<slash:comments>39</slash:comments>
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		<item>
		<title>Crustacean-inspired Garlic Noodles and Roasted Crab Recipes</title>
		<link>http://rasamalaysia.com/crustacean-inspired-garlic-noodles-and/</link>
		<comments>http://rasamalaysia.com/crustacean-inspired-garlic-noodles-and/#comments</comments>
		<pubDate>Sun, 08 Jun 2008 19:02:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Noodles]]></category>

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		<description><![CDATA[If you live in the Bay Area or the Greater Los Angeles Area, I am sure you have heard of&#8211;and most likely dined in&#8211;the famed Thanh Long Restaurant and its better known sister property Crustacean. Their signature garlic noodles and roasted crab not only won over food critics, foodies, and aficionados alike, they also help launched a multi-million restaurant empire (counting 3 and growing!) for the An&#8217;s family who hailed from Vietnam. The legacy lies in the &#8220;Secret Kitchen&#8220;&#8211;a completely enclosed kitchen within the main kitchen, off limits to all employees, where the family members churn out the legendary garlic noodles and roasted crab, using secret recipes that were passed down for three generations. I had dined at Thanh Long in San Francisco many years ago and really enjoyed the garlic noodles and roasted crab, but it&#8217;s not until this week that I reacquainted myself with them. This time, the location was Crustacean Beverly Hills; the dishes ordered were roasted crab, grilled tiger prawns with garlic noodles, and Maine lobster with garlic noodles. The taste of the garlic noodles was exactly what I remember. In my honest opinion, their roasted crab was too dry for my taste (I think the crab was boiled and then roasted in the oven hence it lost all its juicyness). The lobster garlic noodles was good, but not spectacular. The best dish was definitely grilled tiger prawns with garlic noodles. The sweetness of the grilled prawns complemented the garlic noodles perfectly. Everything ordered that night was also a tad too salty. Anyway, I was still smitten by their foods, and most importantly, intrigued by their &#8220;Secret Kitchen&#8221; and secret family recipes&#8230; I resolved to figure out the secret recipes, using none other than my taste buds and keen eyes. I examined the remains of the...]]></description>
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		<slash:comments>90</slash:comments>
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		<item>
		<title>Restaurant-style Chinese Greens with Oyster Sauce Recipe</title>
		<link>http://rasamalaysia.com/restaurant-style-chinese-greens-with/</link>
		<comments>http://rasamalaysia.com/restaurant-style-chinese-greens-with/#comments</comments>
		<pubDate>Thu, 13 Mar 2008 06:52:00 +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[Garlic]]></category>
		<category><![CDATA[Oyster sauce]]></category>
		<category><![CDATA[Vegetables]]></category>

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		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) I have been asked too many times how to make a simple Chinese greens dish ala Chinese restaurant style&#8230;so here it is, the secrets, tips, and recipe to make all your vegetables taste and picture perfect, just like top Chinese/Cantonese chefs do. Chinese greens with oyster sauce is an easy dish to prepare but not many can make it right. I have seen too many overcooked vegetable dishes served—at homes and even at restaurants. Once you grasp the basic techniques and skills of making this dish, you can pretty much cook any vegetables or Chinese greens you want—choy sum, kai lan (Chinese mustard greens), bok choy/baby bok choy, or any green leafy vegetables. Without further ado, I unveil the following secrets, tips and tricks after the jump&#8230;. Rasa Malaysia&#8217;s Guide to Making Restaurant-style Chinese Greens with Oyster Sauce: Buy fresh vegetables – select the freshest greens available in your market. Such as the baby bok choy shown in my pictures. Use garlic oil – I use a lot of garlic oil in my Chinese recipes. It adds a lot of depth to simple dishes and infuses the veggie with garlicky flavor and aroma. Use cooking oil wisely – Add a drop or two cooking oil into the water before blanching the vegetables. The cooking oil coats the vegetables so they look fresh and green, not purple. Don&#8217;t kill your vegetables, they are already dead! – Don&#8217;t overcook your vegetables by leaving them too long in the boiling water. Perfectly blanched vegetables should be somewhat crunchy, not limp and wilted. Discard excess water from the vegetables before plating/serving – Drain the water from the vegetables so it doesn&#8217;t dilute the sauce. Excess water in the vegetables will make your vegetable dish watery. Now that...]]></description>
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		<slash:comments>42</slash:comments>
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