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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>Classic Chicken Adobo: The Adobo Road Cookbook</title>
		<link>http://rasamalaysia.com/classic-chicken-adobo-recipe/</link>
		<comments>http://rasamalaysia.com/classic-chicken-adobo-recipe/#comments</comments>
		<pubDate>Wed, 08 May 2013 23:17:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Garlic]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23205</guid>
		<description><![CDATA[My friend Marvin Gapultos at Burnt Lumpia has come out with a new book: The Adobo Road Cookbook. I have known Marvin for many years, way back then when I first started blogging. All these years we stay connected via emails, exchanging emails once in a while. So, I am really happy that his cookbook is out and that we share the same publisher Tuttle. Marvin also asked me to write a back cover blurb for his book. I got an early review copy of the book and fell absolutely in love with it. Marvin did a great job and shared precious knowledge and information about Filipino cooking. Every recipe comes with a colorful, well-styled and absolutely mouthwatering photo. More importantly, every recipe is accessible to the home cooks with easy-to-follow method, and some with photos guide. When it comes to Filipino cooking, the first thing that most people would think of is adobo, the classic Filipino dish well loved by many. The most popular type of adobo is made with pork, or chicken, as featured in this classic chicken adobo recipe in The Adobo Road Cookbook. This recipe is just one of the many recipes featured in the coobook. Just look at the photo, and I am sure you want to pick up a copy and start learning and making Filipino food at home. About The Adobo Road Cookbook: The road to great Filipino food begins and ends at home. But the journey along the way introduces a combination of flavors and textures from around the world. In The Adobo Road Cookbook, Marvin Gapultos demonstrates that delicious Filipino food can be prepared anywhere&#8211;from Manila to Los Angeles and everywhere in between. As a food blogger-turned-gourmet food trucker, Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts&#8211;providing easy-to-follow,...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/classicchickenadobo_slide.jpg"/></div>]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Chinese Chicken Parcels</title>
		<link>http://rasamalaysia.com/chinese-chicken-parcels/</link>
		<comments>http://rasamalaysia.com/chinese-chicken-parcels/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 16:49:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22915</guid>
		<description><![CDATA[On lazy days when I don&#8217;t want to fire up my wok and make a traditional Chinese stir-fry or wok cooking, I always make use of my oven to prepare easy and breezy meals. One of my favorite things to make is Chinese chicken parcels, marinated and wrapped with aluminum foil and baked in the oven. The end results are always so tempting and mouthwatering: the aroma as soon as you unwrap the foil, the juicy and tender chicken meat, and the exotic smell of the star anise. Fresh off the oven and after the parcels cool off, I usually shred the chicken into pieces, and eat with fresh steamed rice. The juice from the chicken parcel is so good with rice, and the chicken makes every mouthful of the rice oh-so-yummy. As I am writing this post, the thought of the chicken parcel is enough to set my stomach rumbling&#8230; If you are not familiar with star anise, it&#8217;s a spice shaped like a star, with a flavor that closely resemble anise. It&#8217;s a very important spice in many Chinese recipes, and you can get them easily in any spice aisle now. Make sure that you buy the whole star anise, and not the star anise powder, as they are commonly used in whole instead of powder form. If you think the aroma of the star anise is a little overwhelming for your taste, feel free to cut down the quantity used. Have fun cooking this Chinese chicken parcels recipe and enjoy the meal! (Click Page 2 for the Chinese Chicken Parcels Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/04/Asian-Chicken-Parcels-slider.jpg"/></div>]]></description>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Soft Shell Clams (Steamers) with Garlic Butter</title>
		<link>http://rasamalaysia.com/soft-shell-clams-steamers-with-garlic-butter/</link>
		<comments>http://rasamalaysia.com/soft-shell-clams-steamers-with-garlic-butter/#comments</comments>
		<pubDate>Tue, 11 Sep 2012 05:57:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Garlic]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19140</guid>
		<description><![CDATA[Last weekend, we went to Redondo Beach to celebrate my friend&#8217;s birthday. Redondo Beach is probably one of my favorite places to go to in the Los Angeles area, not because of the spectacular views and the nice beaches, but for the seafood. If you are a local or have visited Redondo Beach, you will know that locals and tourists alike flock there because it offers (to me) the freshest seafood in the area, with many seafood shacks selling everything from fresh oysters to steamed Dungeness crab or lobster, and more. One of the most popular seafood shacks is Quality Seafood, which always has a beeline of patrons lining up for its seafood. I LOVE Quality Seafood—there are all sorts of shellfish waiting for me. I think by now, everybody who reads Rasa Malaysia knows my penchant for shellfish, so Redondo Beach is practically my seafood paradise. One of the shellfish that I absolutely love but can&#8217;t get easily is soft shell clams or New England steamers. They have thin and fragile white-color shells, with siphon sticking out. Quality Seafood is the only place I know that carries this delicious clam. So I didn&#8217;t hesitate to load up a few pounds to bring home with me. Soft shell clams are extremely briny and sweet in taste, and the flesh is very tender and juicy. All I did was steaming them with a little garlic and butter, with some white wine. I would always &#8220;drink&#8221; the delicious clam juice/broth until not a single drop left. I introduced my friends these steamers and they absolutely loved them, too. You don&#8217;t even need a proper recipe to enjoy these clams, you can just steam them and serve with some melted butter, as seen on Simply Recipes. If you can&#8217;t find steamers where you...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/steamer_hp.jpg"/></div>]]></description>
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		<slash:comments>7</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>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13379</guid>
		<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>41</slash:comments>
		</item>
		<item>
		<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 Recipes]]></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. 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>42</slash:comments>
		</item>
		<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>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/crustacean-inspired-garlic-noodles-and-roasted-crab-recipes/</guid>
		<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. 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>97</slash:comments>
		</item>
		<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 Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Oyster Sauce]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/restaurant-style-chinese-greens-with-oyster-sauce-recipe/</guid>
		<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>45</slash:comments>
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