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	<title>Rasa Malaysia &#187; Ginger</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Ginger and Scallion Beef (姜葱牛肉)</title>
		<link>http://rasamalaysia.com/ginger-and-scallion-beef/</link>
		<comments>http://rasamalaysia.com/ginger-and-scallion-beef/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 17:06:58 +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[Beef]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallion]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11551</guid>
		<description><![CDATA[A fellow Malaysian at Ohio Wagyu sent me some of his farm-raised wagyu beef. He flew the beef overnight to me, and when I received them, they were still ice cold and frozen. My favorite of all was the flank steak, which I used to make the ponzu and miso butter steak, and the leftover, I made them into Chinese...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/ginger_and_scallion_beef_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ginger-and-scallion-beef/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Ginger and Clam Soup (姜丝蛤蜊汤)</title>
		<link>http://rasamalaysia.com/ginger-and-clam-soup/</link>
		<comments>http://rasamalaysia.com/ginger-and-clam-soup/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 19:36:55 +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[Taiwanese Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Ginger]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7548</guid>
		<description><![CDATA[I love soups of all sorts, especially Chinese soups. To the Chinese, soups are highly nourishing as each ingredient in the soup delivers a certain health (and beauty) benefit and promotes overall strengths to the body. Drinking soup is a huge part of the Chinese food culture, soup is often considered as &#8220;tonic&#8221; (補品). There are endless variations of soups...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/clam_soup.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ginger-and-clam-soup/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Steamed Chicken in Lotus Leaf</title>
		<link>http://rasamalaysia.com/steamed-chicken-in-lotus-leaf-recipe/</link>
		<comments>http://rasamalaysia.com/steamed-chicken-in-lotus-leaf-recipe/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 21:15:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Mushroom]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7325</guid>
		<description><![CDATA[I have always loved sticky rice wrapped in lotus leaf (荷叶饭), commonly available at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart to the dish, and most of all, I love it that the leaves retain the moisture and natural flavors of the ingredients. The leafy nuance and fragrance complement and not compete with the preparation....<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/steamed_chicken.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/steamed-chicken-in-lotus-leaf-recipe/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Sesame Oil Chicken (麻油鸡)</title>
		<link>http://rasamalaysia.com/recipe-sesame-oil-chicken/</link>
		<comments>http://rasamalaysia.com/recipe-sesame-oil-chicken/#comments</comments>
		<pubDate>Fri, 18 Jun 2010 17:34:51 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Sesame Oil]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7228</guid>
		<description><![CDATA[Recently, I am in love with sesame oil chicken (麻油鸡), a really homey and humble chicken dish that is both delicious and easy to make. It takes only a few ingredients to dish out sesame oil chicken, but the great taste complements steamed white rice so well that I can personally finish up a serving of this all by myself!...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/sesame_oil_chicken.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-sesame-oil-chicken/feed/</wfw:commentRss>
		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Ginger and Scallion Fish (姜葱鱼片)</title>
		<link>http://rasamalaysia.com/ginger-and-scallion-fish-recipe/</link>
		<comments>http://rasamalaysia.com/ginger-and-scallion-fish-recipe/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 22:15:20 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5603</guid>
		<description><![CDATA[Chinese (Lunar) New Year falls on February 14 this year. In less than three weeks time, Chinese all over the would will be ushering in the year of Tiger. According to Chinese zodiac, this is the year of Golden Tiger, which signifies a prosper, courageous, and fearless year. I am personally looking forward to the year of Tiger and pray...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/ginger_fish.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ginger-and-scallion-fish-recipe/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Fried Fish with Soy Sauce</title>
		<link>http://rasamalaysia.com/fried-fish-with-soy-sauce/</link>
		<comments>http://rasamalaysia.com/fried-fish-with-soy-sauce/#comments</comments>
		<pubDate>Tue, 14 Apr 2009 19:08:55 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3022</guid>
		<description><![CDATA[I love fish, but I don&#8217;t eat enough of them here in the United States; I can hardly find the ones I love most. Growing up in Malaysia, fresh fish is abundant. There are all kinds of fish available in the wet market&#8211;big, small, tiny, deep-sea, or fresh water.  I prefer smaller and tiny fish, deep-fried to crispy goodness that...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/friedfishsoy.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/fried-fish-with-soy-sauce/feed/</wfw:commentRss>
		<slash:comments>60</slash:comments>
		</item>
		<item>
		<title>Steamed Fish Recipe (Chinese Steamed Fish)</title>
		<link>http://rasamalaysia.com/steamed-fish-recipe/</link>
		<comments>http://rasamalaysia.com/steamed-fish-recipe/#comments</comments>
		<pubDate>Thu, 05 Mar 2009 06:38:47 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/?p=1091</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) I love Chinese-style steamed fish&#8211;fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Sometimes, I can just eat bowls and bowls of white rice with...<br /><br /><div><img src="http://www.rasamalaysia.com/images/thumbs/steamed_fish.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/steamed-fish-recipe/feed/</wfw:commentRss>
		<slash:comments>64</slash:comments>
		</item>
		<item>
		<title>Ginger and Scallion Crab Recipe (姜葱蟹)</title>
		<link>http://rasamalaysia.com/ginger-and-scallion-crab/</link>
		<comments>http://rasamalaysia.com/ginger-and-scallion-crab/#comments</comments>
		<pubDate>Sun, 05 Oct 2008 07:19:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/ginger-and-scallion-crab-recipe-%e5%a7%9c%e8%91%b1%e8%9f%b9/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Remember that scene in Pretty Woman when Julia Roberts was trying to devour her escargot and it flew across the table? I had that exact &#8220;Pretty Woman&#8221; moment&#8211;a disgraceful and embarrassing one I must say&#8211;at a Chinese restaurant recently. It was a plate of mouth-watering ginger and scallion crab, and the character in...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/ginger_scallion_crab.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ginger-and-scallion-crab/feed/</wfw:commentRss>
		<slash:comments>44</slash:comments>
		</item>
		<item>
		<title>Ginger and Black Fungus Chicken Recipe (姜丝云耳鸡)</title>
		<link>http://rasamalaysia.com/recipe-ginger-and-black-fungus-chicken/</link>
		<comments>http://rasamalaysia.com/recipe-ginger-and-black-fungus-chicken/#comments</comments>
		<pubDate>Fri, 16 May 2008 20:43:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Black fungus]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ginger]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/ginger-and-black-fungus-chicken-recipe-%e5%a7%9c%e4%b8%9d%e4%ba%91%e8%80%b3%e9%b8%a1/</guid>
		<description><![CDATA[Ginger and black fungus chicken is a plain and humble dish that anyone can whip up in their kitchen, and most importantly, it&#8217;s delicious and goes well with steamed rice. This ginger chicken dish is inspired by a recipe from &#8220;Thai Cooking Made Easy,&#8221; a must-have Thai cookbook in my opinion. I have no doubt that the recipe is originally...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/ginger_black_fungus_chk.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-ginger-and-black-fungus-chicken/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce Recipe</title>
		<link>http://rasamalaysia.com/recipe-panko-crusted-soft-shell-crab/</link>
		<comments>http://rasamalaysia.com/recipe-panko-crusted-soft-shell-crab/#comments</comments>
		<pubDate>Sun, 29 Apr 2007 02:02:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Ponzu]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/panko-crusted-soft-shell-crab-with-ginger-ponzu-sauce-recipe/</guid>
		<description><![CDATA[The soft shell crab season is about to start (it usually runs from May to July) and I thought I would share a soft shell crab recipe that I really like with you. Typically found in Japanese restaurants, these homemade soft shell crabs were coated with panko, deep fried, and served with ginger ponzu sauce. The radish sprouts&#8211;seasoned with just...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/panko_soft_shell_crab.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-panko-crusted-soft-shell-crab/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
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