<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Rasa Malaysia &#187; Ginger</title>
	<atom:link href="http://rasamalaysia.com/tag/ginger/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
	<lastBuildDate>Wed, 19 Jun 2013 19:27:05 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.4.2</generator>
		<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>
		<wfw:commentRss>http://rasamalaysia.com/chinese-chicken-parcels/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Glazed Lemon-Ginger Scones</title>
		<link>http://rasamalaysia.com/glazed-lemon-ginger-scones/</link>
		<comments>http://rasamalaysia.com/glazed-lemon-ginger-scones/#comments</comments>
		<pubDate>Wed, 10 Apr 2013 17:35:58 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22848</guid>
		<description><![CDATA[First, I wanted to start by saying that these glazed lemon-ginger scones were really amazing and I had four of them right out of the oven, and the next morning, I ate more! Ginger has always been my favorite ingredient. I always have some ginger in my kitchen. In Asian cooking, especially Chinese, ginger is indispensable and used in many stir-fry&#8217;s, stews and soups. According to the Chinese, ginger promises many medicinal benefits, for example: anti-inflammatory, blood circulation, digestion, and even cancer fighting benefits. Anyway, the idea of having ginger in scones is very remote to me, until I saw this glazed lemon-ginger scones recipe on the Food &#38; Wine magazine that uses candied ginger. I was intrigued by the idea and so I made these, with great success. If you don&#8217;t like too much sugar on your scones, you can skip the glazed and they still taste great. (Click Page 2 for the Glazed Lemon-Ginger Scones Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/04/Glazed-Lemon-Ginger-Scones-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/glazed-lemon-ginger-scones/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Asian-Brined Pork Chops</title>
		<link>http://rasamalaysia.com/asian-brined-pork-chops/</link>
		<comments>http://rasamalaysia.com/asian-brined-pork-chops/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 19:19:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Orange]]></category>
		<category><![CDATA[Pork Chop]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22489</guid>
		<description><![CDATA[Once in a while, I have a sudden craving for pork chops (check out my Peking pork chop recipe) and I would always ask Mr. Rasa Malaysia to buy the Taiwanese fried pork chops back home for me. There is this restaurant nearby his office that I love: battered and deep-fried glorious pork chop, specked with black pepper. However, in recent months, the quality of their pork chops have really gone down the hill. Instead of a thick succulent piece of meat, they have &#8220;downsized&#8221; the pork chop to a thin slice, and as a result, what we get is a piece of tough, chewy, greasy, battered-laden jerky. We were so disappointed. Last weekend, I thought I would try to make my own pork chops, but the thought of making Peking pork chop is a little overwhelming on a leisure Saturday. And as I was browsing through the stack of magazines piling high up on the kitchen counter, I found a recipe in the January issue of Food &#38; Wine magazine that looks absolutely mouthwatering: Asian-brined pork chops doused in a brine of soy sauce, mirin, ginger, sesame oil, and even orange. A recipe like this is sure to fire up my appetite. So I got myself some thick pieces of pork chops, thanks to the deprivation from the Taiwanese restaurant. After eight magic hours of soaking in the brine, we had these wonderful Asian-brined pork chops for our lunch. Sinking my teeth into the juicy pieces of pork chops, I reveled in the meatiness of the pig. It was a satisfying meal! If you like pork chops, try this and choose the thickness you like. (Click Page 2 for the Asian-Brined Pork Chops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/03/Asian-Brined-Pork-Chop-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/asian-brined-pork-chops/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Ginger Soy Soba</title>
		<link>http://rasamalaysia.com/ginger-soy-soba-recipe/</link>
		<comments>http://rasamalaysia.com/ginger-soy-soba-recipe/#comments</comments>
		<pubDate>Sat, 22 Dec 2012 14:38:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soba]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21099</guid>
		<description><![CDATA[My friend Simply Reem is famous for her ginger soy soba noodle. Her soba noodles with sweet ginger scallion sauce is one of the most pinned noodle pictures on Pinterest, and that says a lot about the recipe (and the accompanying photos). When I told her to fill in for me and guest post on Rasa Malaysia while I am traveling overseas, I suggested to turn her famous ginger soy soba noodles into a party food fit for holiday parties, and that the serving is on a soup spoon. She delivered and here is her gorgeous photography with the simple yet delicious ginger soy soba noodles. If you don&#8217;t have many soup spoons to serve at your party, you can always make a big batch of the noodles so your guests can help themselves. You can also serve the noodles in small appetizer bowls so the presentation of the ginger soy noodle looks enticing to the eyes as well as to the taste buds. This is the last recipe before the holidays. I hope you have enjoyed the many cookie recipes and party food recipes on Rasa Malaysia in the past few weeks. Happy holidays to you all and have a wonderful and safe celebration! (Click Page 2 for the Ginger Soy Soba Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/ginger_soy_soba_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ginger-soy-soba-recipe/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<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 Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallions]]></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 ginger and scallion beef. Ginger and scallion stir-fry is one of the very first Chinese recipes I learned when I first started cooking (you can read how I learn Chinese cooking and my journey to be a great cook in my cookbook introduction chapter). The combination of fresh ginger, scallion, a protein of your choice, with a light oyster-based sauce and a dose of wok hei (breath of wok) is always so inviting and delicious. The thought of a hot-off-the-wok ginger and scallion stir-fry always get me ravenously hungry. Please find my simple and easy ginger and scallion beef recipe after the jump. Enjoy! (Click Page 2 for the Ginger and Scallion Beef Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/ginger_and_scallion_beef_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ginger-and-scallion-beef/feed/</wfw:commentRss>
		<slash:comments>28</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 Recipes]]></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 in Chinese cuisine as so many ingredients could be used—Chinese herbal (medicinal), meat-based (chicken, pork, beef, duck, bones, etc.), vegetables (fresh and dried), dried seafood (dried scallops, abalone, oysters, etc.), fresh seafood, the exotics (bird&#8217;s nest, shark&#8217;s fin, etc.), and the combination of all the ingredients above. The possibilities are endless, and most importantly, delicious, wholesome, healthy, and certainly much more than the regular egg drop soup and hot and sour soup&#8230; One of the easiest soups that I always make at home is ginger and clam soup, or 姜丝蛤蜊汤. This soup is especially popular for the Taiwanese, and served at Taiwanese restaurants. It takes only a few ingredients and practically 15 minutes to prepare, but the end result is absolutely pleasing. According to my Chinese soups cookbook, ginger and clam soup is great for the liver and stimulates a healthy appetite. (Click Page 2 for the Ginger and Clam Soup Recipe (姜丝蛤蜊汤))]]></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[Mushrooms]]></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. Lotus leaf is really wonderful and I wonder why it&#8217;s not as widely used in home-cooking as it should be. So, I decided to purchase a pack of lotus leaf and try it out in my everyday Chinese cooking. I used the lotus leaf to make steamed chicken—a common Chinese dish. After the first bite of the deeply flavorful and nicely-scented chicken, I have only regretted it has taken me this long to attempt using lotus leaf in my kitchen, when it was fairly easy and so convenient.  With the experiment last night, I resolve to use it more and a few ideas have popped-up in my mind: sticky rice, salt-baked chicken, steamed spare ribs, and maybe even beggar&#8217;s chicken. I am so thrilled with the many possibilities&#8230; Below is my steamed chicken recipe. You can make the steamed chicken regularly without wrapping it with lotus leaves, but trust me, once you do it this way, you will probably never go back to the plain version. (Click Page 2 for the Steamed Chicken in Lotus Leaf Recipe)]]></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! As mentioned, the ingredient list is quite simple: bone-in chicken (I prefer chicken drumstick), sesame oil, ginger, soy sauce, Shaoxing wine, and oyster sauce—everyday Asian ingredients that you will find in your pantry without running to the store! I especially love it that during the cooking process, the aroma of ginger and sesame oil fill up my kitchen, and that alone is enough to set my mouth watering. (In Malaysia, sesame oil chicken or pork is often served to new mothers, during the confinement month after birth. Chinese believe that ginger and sesame oil are &#8220;heaty&#8221; ingredients that help strengthen and nourish the body of new mothers and will speed up recovery after child birth.) Just like any good Malaysian citizen, I serve this with a dollop of fresh sambal belacan. A satisfactory and everyday meal is really just all that—you need no fancy and expensive ingredients or tedious preparations. Check out my sesame oil chicken recipe below. (Click Page 2 for the Sesame Oil Chicken Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-sesame-oil-chicken/feed/</wfw:commentRss>
		<slash:comments>56</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 hard that the Golden Tiger will bring happiness and great health to my family and that all my dreams will come true. A big celebration such as Chinese (Lunar) New Year calls for many scrumptious dishes; most importantly, we believe that certain ingredients signify great meanings to what lie ahead in the coming year. For example: fish, dried oysters, fat choy (hair moss or hair weed), all of them are lucky foods that will guarantee buckets of savings and money (fish), good market (dried oysters), and great fortune (hair moss). I know, Chinese are superstitious but I am a firm believer. While steamed fish is one of the most popular fish recipes for Chinese New Year, I am going to share with you a new idea, ginger and scallion fish (姜葱鱼片), which is easier to make and &#8220;friendlier,&#8221; meaning you won&#8217;t see fish eyeballs popping out of its head and no tail, fins, and bones! Plus, fish fillet is a lot more accessible to most people. I used frozen Basa (龙利) fish fillet which is commonly served at Chinese restaurants here in the US. You can get them in the frozen seafood section at Asian food stores. The texture is firm and the taste is very subtle, pleasing, and non-fishy, and they are ideal for stir-fries such as this ginger and scallion fish. (Click Page 2 for the Ginger and Scallion Fish Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ginger-and-scallion-fish-recipe/feed/</wfw:commentRss>
		<slash:comments>39</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 I can just eat the whole fish with bones.  If you&#8217;ve tried those, you know how great they are. Recently, I found a bucket of small red cod on sale.  Each of them was about 6-8 oz. If you read my steamed fish recipe, you&#8217;ll know that I love red cod. Without any hesitation, I got a couple of them and made fried fish with soy sauce&#8211;one of the simplest recipes for fried fish, but super delicious especially when you drench the ginger soy sauce with steamed white rice&#8230;mmm heavenly&#8230; If you are tired of plain old fried fish with salt, try my fried fish with soy sauce recipe.  I bet you will love it. Now, what fish do you like? (Chinese recipes, prepare authentic Chinese food now!) (Click Page 2 for the Fried Fish with Soy Sauce Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/fried-fish-with-soy-sauce/feed/</wfw:commentRss>
		<slash:comments>64</slash:comments>
		</item>
	</channel>
</rss>
