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	<title>Rasa Malaysia &#187; Jicama</title>
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	<description>Easy Asian Recipes</description>
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		<title>Popiah (Fresh Spring Rolls)</title>
		<link>http://rasamalaysia.com/popiah-fresh-spring-rolls/</link>
		<comments>http://rasamalaysia.com/popiah-fresh-spring-rolls/#comments</comments>
		<pubDate>Tue, 04 Sep 2012 05:22:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jicama]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19078</guid>
		<description><![CDATA[Popiah (薄餅) is a type of fresh spring rolls commonly found in Malaysia, Singapore, Medan, and Taiwan. Filled with shredded vegetables and more, Popiah is a popular street food in Malaysia. It&#8217;s also one of the popular dishes served at home; the concoction is especially fun and rewarding if shared with friends and family. I grew up with countless popiah, freshly made by my late mother. On the days she made popiah, all the female cooks in my family would gather around to help: slicing and shredding jicama, cutting French beans, shelling shrimp, dicing bean curds, and cooking the filling—which would take hours as we would make a huge batch for our big family. But as soon as my mother declared the words &#8220;popiah is ready,&#8221; my elder siblings and I would all rush to the kitchen, grabbing our plate, and busy assembling, rolling, and savoring our own popiah. There was always so much energy, anticipation, and excitement in the house whenever we had popiah; not only was mom&#8217;s popiah delicious and utterly gratifying, we always had so much fun &#8220;playing&#8221; with the food. Popiah is of Chinese origin, from the Fujian province. I have tried many variations, in Xiamen (probably its place of origin), Taipei, Singapore, Medan, and other places in Malaysia, but my favorite is still the ones made by mom. I love having friends over and having a popiah party, and everyone will be busy rolling and eating. Here is the popiah recipe of my mother, ones which is much-cherished, not only because of its supreme flavor, but also the flood of memories it brings.   (Click Page 2 for the Popiah (Fresh Spring Rolls) Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/popiah_hp.JPG"/></div>]]></description>
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		<slash:comments>20</slash:comments>
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		<title>Nyonya Kuih Pie Tee Recipe and Step-by-Step Guide</title>
		<link>http://rasamalaysia.com/step-by-step-guide-to-making-nyonya/</link>
		<comments>http://rasamalaysia.com/step-by-step-guide-to-making-nyonya/#comments</comments>
		<pubDate>Mon, 19 May 2008 22:49:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jicama]]></category>

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		<description><![CDATA[Here is the Nyonya kuih pie tee step-by-step cooking guide: Making Nyonya Kuih Pie Tee is a two-step process: 1) the making of the cases/shells, and 2) the preparation of the filling and toppings&#8230; Now, please click on my step-by-step picture guide to making Nyonya Kuih Pie Tee below. I wanted to warn you that the cooking process is long (read: it will take up to 3 hours to make them); it also takes lots of patience, especially if you are a first-timer. But, when you pop one of these &#8220;top hats&#8221; or Nyonya kuih pie tee in your mouth, all your efforts will be wholly justified, I assure you. (Click Page 2 for the Nyonya Kuih Pie Tee Recipe)]]></description>
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		<slash:comments>36</slash:comments>
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		<title>Fried Spring Rolls Recipe</title>
		<link>http://rasamalaysia.com/recipe-fried-spring-rolls/</link>
		<comments>http://rasamalaysia.com/recipe-fried-spring-rolls/#comments</comments>
		<pubDate>Tue, 14 Nov 2006 04:19:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jicama]]></category>

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		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) On weekends when I have all the sweet time in the world, I like puttering around the kitchen&#8211;flipping through my cookbooks, digging out ingredients&#8211;you know productive activities. Never mind the plants need pruning, the house needs cleaning. Then I&#8217;ll finally get around to cooking up something pleasant and satisfying&#8211;such as these beautiful and scrumptious fried spring rolls. Every country in Southeast Asia has its own interpretation of spring rolls. In Malaysia, there are no less than three variations of spring rolls or &#8220;popiah.&#8221; The Straits Chinese like their popiah or spring rolls wet with savory fillings of julienned jicama, diced bean curds, shrimp, and crab meat wrapped in fresh popiah skin coated with sweet sauce (tee cheow) and chili paste. The Mamak (Indian-Muslim) prefer sweet date sauce in their spring rolls and less ingredients are used. They also like their Popiah (spring rolls) deep fried to perfection and served with spicy hot sauce&#8230; In the Philippines, spring rolls are called lumpia and come in smaller packages; while in Vietnam, Cha Gio (Vietnamese spring rolls) are filled with ground pork and cellophane noodles instead of vegetables. And then there is the popular egg roll&#8211;a common appetizer in American Chinese restaurants&#8211;made with a thick spring roll (egg roll) wrapper and packed with shredded cabbages and served with sweet and sour sauce. Regardless of its size, recipe, and method of preparation, spring rolls are tremendously popular. Try making spring rolls on one of your weekends or whenever you want to indulge in the joy of cooking. Suffice it to say, spring rolls are absolutely worth devouring. And let your maid or significant other handle the unpleasant chores. Here is my recipe of fried spring rolls, a Malaysian recipe of spring rolls. Do try out my spring...]]></description>
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		<slash:comments>26</slash:comments>
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