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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 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>
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		<slash:comments>20</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 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>
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		<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. 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>
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		<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>
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		<slash:comments>47</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&#8230;(get ginger and scallion fish recipe after the jump) 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...]]></description>
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		<slash:comments>35</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>
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		<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 the soy sauce. Chinese steamed fish is just so delicious! I am going to be biased on this: I personally think that fish is best eaten steamed. (Yes, sashimi and sushi lovers, you can protest now). It&#8217;s mostly a personal preference; I love the texture of a perfectly steamed fish&#8211;the flesh is tender, silky, and oh-so-delicate.  Certain kind of fish is highly priced for its exceptional steamed texture, for example: my favorite &#8220;Soon Hock&#8221; fish, a fresh water fish commonly found in Malaysia. To me, the best part of steamed fish is the two pieces of fish cheek. The slightly chewy texture of fish cheeks is simply divine&#8230;. As simple as it might seem, making a perfect Chinese-style steamed fish takes a lot of techniques and skills. I am very fortunate to have learned the secret recipe and tricks from a Cantonese chef that would turn your plain steamed fish to Chinese-restaurant worthy. As you can see from the picture above, my steamed red cod (红斑鱼) looks like it&#8217;s straight from Shang Palace. Secret Techniques for Restaurant-style Chinese Steamed Fish Fresh fish; preferably alive and swimming in a tank. 8-10 minutes steaming time. 8 minutes for a smaller fish or 10 minutes for a bigger fish. Use your best judgment, and don&#8217;t forget to set your kitchen alarm. Discard the fishy and cloudy fish &#8220;water&#8221; after steaming. Contrary to common belief, it doesn&#8217;t add  flavors to a steamed fish dish....]]></description>
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		<slash:comments>68</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 play was a succulent crab claw, the last one remaining. The culprit was a crab cracker. Being my clumsy self, coupled with the sin of gluttony, my crab claw flew across the table and landed on the carpet at a sad and dark corner of the restaurant. And there was no waiter to catch it for me! Throughout the dinner, I kept looking down at the poor crab claw that I almost had in my mouth. It was a huge and beautiful crab claw. The shell was perfectly cracked and revealed the juicy meat inside. Drool&#8230;mmmm&#8230;.I was this close to eating that crab claw. Darn it. So when I was grocery shopping today and saw that Dungeness crab was on sale for $3.99 per pound, I knew exactly what I was going to make&#8211;ginger and scallion crab. If you&#8217;ve been to a real Chinese restaurants in the United States, I am sure you are familiar with ginger and scallion crab (姜葱蟹). Crabs are mostly prepared two ways in these Chinese restaurants: ginger and scallion or salt and pepper crab. Personally, I love the wok-hei infused ginger and scallion crab. In my opinion, ginger and scallion are perfect matches made for Chinese stir-fry dishes&#8211;be it seafood or meat. (Previously on Rasa Malaysia, I had dished up ginger and scallion chicken.) Eating out, ginger and scallion crab is rather pricey but I spent less than $6 making it at home. If you...]]></description>
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		<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 Chinese as many Thai recipes are adaptations of Chinese food. I like it that fermented beans are used in the sauce (which is absent from the traditional Chinese version), it adds a lot of depth to the taste of the chicken and black fungus. The addition of red onion is a nice touch, too&#8230; Do try my ginger chicken with black fungus recipe, eat well, stay healthy, and have a wonderful weekend. Other recipes adapted from &#8220;Thai Cooking Made Easy:&#8221; Son-In-Law Eggs Panang Curry (Click Page 2 for the Ginger and Black Fungus Chicken Recipe)]]></description>
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		<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 a wee bit of olive oil, salt, and black pepper&#8211;add extra punch and lend a tint of peppery flavor to this dish without requiring too much effort&#8230; Panko, or Japanese bread crumb is one of the many secrets of Japanese cooking. The roughly shaped bread crumbs create light, airy, and extra-crunchy coating on fried foods, especially on these soft shell crabs. Packed in a plastic bag, panko can be easily found in Asian markets&#8230; I simply adore soft shell crab. It&#8217;s a real delicacy and a true treasure as the whole crab can be eaten as is&#8211;which is a great perk in my opinion as I don&#8217;t have to crack up a storm to extract the crab meat from the shell&#8211;so less hardwork and more gastronomic goodness. Now, that&#8217;s a keeper. (Click Page 2 for the Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce Recipe)]]></description>
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		<slash:comments>34</slash:comments>
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