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	<title>Rasa Malaysia &#187; Lemon</title>
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	<description>Easy Asian Recipes</description>
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		<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>
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		<slash:comments>11</slash:comments>
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		<title>Lemon Chicken</title>
		<link>http://rasamalaysia.com/lemon-chicken/</link>
		<comments>http://rasamalaysia.com/lemon-chicken/#comments</comments>
		<pubDate>Sun, 11 Nov 2012 17:54:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Lemon]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20499</guid>
		<description><![CDATA[I created this lemon chicken recipe earlier this year for a client and have since been making it quite a bit at home. Mr. Rasa Malaysia really likes the taste of the dish: chicken pieces deep-fried to golden brown with a light, refreshing, and addictive lemon sauce. He just can&#8217;t enough. In my cookbook &#8220;Easy Chinese Recipes,&#8221; there is a similar recipe, but that version is mostly found in Chinese restaurants here in the US. This lemon chicken is a slight variation, which is more homey in my opinion. For the chicken coating, I usually use a basic combination of all-purpose flour and cornstarch. This will make sure that the chicken remains crispy and airy. The lemon sauce should just lightly coat the chicken pieces so every bite of the chicken is complete with a crunchy texture, with a sweet, aromatic, and tart flavor from the lemon sauce. I also like topping the lemon chicken with some white sesame seeds. They immediately dress up the chicken with a nice presentation. As with most Chinese recipes, this lemon chicken is just perfect with some warm and fluffy steamed white rice. (Click Page 2 for the Lemon Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/lemon_chicken_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/lemon-chicken/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
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		<item>
		<title>Mini Lemon Cheesecake</title>
		<link>http://rasamalaysia.com/mini-lemon-cheesecake/</link>
		<comments>http://rasamalaysia.com/mini-lemon-cheesecake/#comments</comments>
		<pubDate>Fri, 10 Aug 2012 21:46:47 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Lemon]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17192</guid>
		<description><![CDATA[Recently, my picky eater—the 22-month old toddler—has started to take a liking to cheese, which makes me very happy. I have started making more toddler foods for him with cheese. As he is very active and practically can&#8217;t sit still, our pediatrician told us to feed him a lot of protein, foods like cheese, meat, peanut butter, etc. I experimented with this mini lemon cheesecake and he loved it. He ate one of them as soon as it was done, and asked for &#8220;more more.&#8221; Nothing makes me happier than him eating well and continues to grow. Anyway, this mini lemon cheesecake is a recipe from my friend&#8217;s blog at Cuisine Paradise. I am sure many of you remember the cute Mickey Bento she wrote as a guest post on Rasa Malaysia. I love visiting the blog, especially for baking recipes. These mini lemon cheesecakes are not only great for toddlers, they are great for the grown-ups, too. I just love that they are so pretty, and mini-size is always a crowd pleasure. Check out the recipe below and I hope you get to try them yourself. If you have a little picker eater at home, please share your ideas what you cook for them. (Click Page 2 for the Mini Lemon Cheesecake Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Mini-Lemon-Cheesecake-slider.jpg"/></div>]]></description>
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		<slash:comments>24</slash:comments>
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		<item>
		<title>Grilled Coconut Chicken with Lemon Basil (Ayam Panggang Sulawesi)</title>
		<link>http://rasamalaysia.com/grilled-coconut-chicken-with-lemon-basil/</link>
		<comments>http://rasamalaysia.com/grilled-coconut-chicken-with-lemon-basil/#comments</comments>
		<pubDate>Wed, 19 May 2010 21:45:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Lemon]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7082</guid>
		<description><![CDATA[When it comes to cooking (and eating), I am all about embracing global flavors. Today, I wanted to introduce you to One Tribe Gourmet, a gorgeous new food blog dedicated to global cuisine. Sara, the author, is very talented and One Tribe Gourmet is loaded with her culinary creations from all over the world. All the dishes Sara made are real feasts to the eyes and her macro food photography is both vivid and mouthwatering. Please welcome One Tribe Gourmet as she shares a delicious Indonesian recipe with us: ayam panggang Sulawesi or grilled coconut chicken with lemon basil. Can you say YUM? First and foremost I would like to thank Bee for inviting me to do a guest post on her wonderful blog, Rasa Malaysia. I am utterly honored &#38; humbled. It’s ironic that I’m doing a guest post, since I have been a fan of Rasa Malaysia for a while now. I stumbled upon it by total coincidence. Back in December, 2009 a dear friend of mine who shares with me the similar passion of collecting cookbooks, recommended that I check out James Oseland’s James Beard Award-Winning book, “Cradle of Flavor”. Of course once I bought &#38; read the book I was totally intrigued by Malaysian, Indonesian &#38; Singaporean Cuisine. I wanted to learn more about James wonderful book &#38; James, so I looked up his website online. It was James Oseland’s website that introduced me to Rasa Malaysia and rest is history. I am a huge fan of the website and the cuisine! It was around February, 2010 that I decided to start a food blog of my own and have asked for Bee’s advice on many occasions. Bee, you have been a wonderful mentor &#38; an inspiration to me, I am forever grateful to you&#8230; I...]]></description>
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		<slash:comments>23</slash:comments>
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		<item>
		<title>Lemon Chiffon Cake Recipe</title>
		<link>http://rasamalaysia.com/recipe-lemon-chiffon-cake/</link>
		<comments>http://rasamalaysia.com/recipe-lemon-chiffon-cake/#comments</comments>
		<pubDate>Fri, 26 Oct 2007 00:38:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Lemon]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/lemon-chiffon-cake-recipe/</guid>
		<description><![CDATA[This my lemon chiffon cake. I love the lemony essence and the pillowy soft texture of this chiffon cake. Other than lemon flavor, I also love coffee and pandan (screwpine leaf) chiffon cake. What kind of chiffon cake do you like? (Click Page 2 for the Lemon Chiffon Cake Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-lemon-chiffon-cake/feed/</wfw:commentRss>
		<slash:comments>47</slash:comments>
		</item>
		<item>
		<title>Capellini with Cockle Clams and Lemon Butter Sauce Recipe</title>
		<link>http://rasamalaysia.com/recipe-capellini-with-cockle-clams-and/</link>
		<comments>http://rasamalaysia.com/recipe-capellini-with-cockle-clams-and/#comments</comments>
		<pubDate>Sat, 21 Jul 2007 18:58:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Italian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Lemon]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/capellini-with-cockle-clams-and-lemon-butter-sauce-recipe/</guid>
		<description><![CDATA[Remember my Italian sweet basil plant that I told you weeks ago? Thanks to my nurturing hands, it&#8217;s blooming, growing, and abundant with leaves. Sometimes, I just pluck the leaves and straight away they go into my mouth. They are a quick pick-me-up and great as a palate-cleanser especially after some spice-laden Malaysian food. But the highlight has to be my newly &#8220;invented&#8221; recipe that makes good use of them&#8211;complete with my favorite clams!&#8211;capellini with cockle clams and lemon butter sauce. I got the inspiration when I went to a cafe with my co-workers a few weeks ago. The capellini dish that I had was topped with shrimp and spinach in butter sauce. I made a slight twist and replaced the shrimp with cockle clams, used sweet basil leaves instead of spinach, and added lemon juice for some extra zest&#8230; This dish was bursting with the briny taste of cockle clams, the freshness of diced roma tomatoes and sweet basil leaves, all happily married in an inviting and light lemon butter sauce. It was really good and I am very happy with my new &#8220;invention.&#8221; If you love capellini, do try out my recipe. :) Related recipe: Angel Hair Pasta with Seafood (Click Page 2 for the Capellini with Cockle Clams and Lemon Butter Sauce Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-capellini-with-cockle-clams-and/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
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