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	<title>Rasa Malaysia &#187; Lemongrass</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Southeast Asian Chicken Wings</title>
		<link>http://rasamalaysia.com/southeast-asian-chicken-wings/</link>
		<comments>http://rasamalaysia.com/southeast-asian-chicken-wings/#comments</comments>
		<pubDate>Fri, 03 May 2013 00:18:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Lemongrass]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19924</guid>
		<description><![CDATA[It&#8217;s May! The temperature is definitely rising and the sun has been coming out to play. In Irvine, we have been getting really warm days. Today, the highest temperature is in the low 90&#8242;s, and in the past few days, the mouthwatering smell of barbeque has been wafting in the air around my neighborhood. It&#8217;s never too early to break out your grill even though summer is not officially here. With warm and gorgeous days like this, I just couldn&#8217;t wait and had to fire up my grill and made these Southeast Asian chicken wings. If you have been following me on Rasa Malaysia, you should probably know by now that Asia, especially Southeast Asia, is my favorite region in the whole world. (That&#8217;s one of the reasons why this blog is all about Asian cooking.)  There is nowhere else quite like Southeast Asia: the friendly people, happiest smiles, breathtaking landscapes, and the scrumptious foods; Southeast Asia captures my heart. It&#8217;s the place I will always call home, the place I have longed to be every single day, and the place millions of tourists flock to every year. This Southeast Asian chicken wing is the epitome of the colorful and exotic cooking of the region. Creamy coconut milk, fragrant lemongrass, aromatics such as ginger, garlic, cilantro, and the extra zing of lime juice and Thai chilies make these wings bursting with the flavors of the street food fare in countries such as Thailand , Vietnam, Laos, and Cambodia. They are absolutely pleasing to the palate, and the flavor is deep and complex. I came back from the region two months ago, but I have been aching to go back. I have a Vietnam trip planned in end of May and I just can&#8217;t wait to soak in the warm and...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Southeast-Asian-Chicken-Wings-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Lemongrass Cilantro Chicken</title>
		<link>http://rasamalaysia.com/lemongrass-cilantro-chicken/</link>
		<comments>http://rasamalaysia.com/lemongrass-cilantro-chicken/#comments</comments>
		<pubDate>Wed, 26 Sep 2012 04:50:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Lemongrass]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19476</guid>
		<description><![CDATA[I have never been to Laos but I have a Laotian friend when I lived in the Bay Area. I remember one of the potluck parties at the office, she prepared a delicious grilled chicken that got me hooked. The chicken was marinated with lemongrass and the fish-sauce dipping sauce was so delicious I got a second helping of the chicken. I never asked her for the recipe. A few months ago, when my copy of Food &#38; Wine Annual Cookbook 2012 arrived, the lemongrass cilantro chicken immediately caught my eyes. The recipe headnote states that the chicken is called pings, or simple grilled dishes that are very popular all over Laos, and that the lemongrass cilantro chicken is a great example of pings. I immediately earmarked the recipe and made it over this past weekend. While I can&#8217;t say that the recipe is exactly what my Laotian friend made, but it was pretty close. The taste and flavors are what I remember: the aroma of lemongrass, the fragrance of cilantro leaves, and the sweet, savory, sour, and pungent dipping sauce. I just love it. I styled the photos almost identical to the magazine. Serving on a sheet of banana leaf, drizzling some of the dipping sauce on top of the chicken pieces, and top them off with some mint leaves and cilantro leaves. The dish is as pleasing to the eyes as it is to the stomach. (Click Page 2 for the Lemongrass Cilantro Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/09/Lemongrass-Cilantro-Chicken-slider.jpg"/></div>]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Lemongrass Beef Skewers</title>
		<link>http://rasamalaysia.com/lemongrass-beef-skewers/</link>
		<comments>http://rasamalaysia.com/lemongrass-beef-skewers/#comments</comments>
		<pubDate>Wed, 29 Aug 2012 02:27:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18516</guid>
		<description><![CDATA[It&#8217;s Labor Day weekend this week and I am sure many of you are throwing one last summer party before Fall arrives and the weather becomes colder. I have shared many summer recipes with you this year and I hope you have had a chance to try them out. I have two more recipes that will complete this summer. Let&#8217;s start with this lemongrass beef skewers that I absolutely love. Everything tastes better when they are threaded onto a stick and grilled over fire. I am a huge fan and I hope you like it, too. This Vietnamese-inspired beef skewers are marinated with fish sauce, lemongrass, shallots, and garlic. When you have these ingredients in your meat marinade, you are pretty much going to have some deeply flavorful meat. The fire will do its magic to char the meat and seal in the juicy flavor, and the end result is sure to please. As you know, grilled beef is dark, so I garnished these lemongrass beef skewers with some crushed peanuts and sautéed scallions (green onion), just like how most Vietnamese restaurants serve them. The beef skewer is tasty enough so you don&#8217;t actually need any dipping sauce. Try this lemongrass beef skewers recipe before summer ends, and I am sure you would want to have them again and again after this year. (Click Page 2 for the Lemongrass Beef Skewers Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/08/Lemongrass-Beef-Skewer-slider.jpg"/></div>]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Spicy Basil Beef Salad</title>
		<link>http://rasamalaysia.com/spicy-basil-beef-salad/</link>
		<comments>http://rasamalaysia.com/spicy-basil-beef-salad/#comments</comments>
		<pubDate>Wed, 18 Jul 2012 01:44:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17054</guid>
		<description><![CDATA[One of my favorite things to do is reading food and travel magazines. I usually go crazy when it&#8217;s summer as the newsstands are filled with all sorts of summer-themed magazines. Each with a mouthwatering cover and big bold text that pretty much screams &#8220;buy me and eat me.&#8221; Other than my regular magazine subscriptions, I usually succumb to these many temptations and stack up my collections. This year, my favorite summer magazines are Cooking Light and Martha Stewart&#8217;s Everyday Food. Each page lures me to try the recipes and this Spicy Basil Beef Salad recipe is just one of the many I have earmarked. I love the combination of three different types of basil, paired with perfectly pan-seared beef. There is no need to fire up the grill. The dressing is Asian, savory, spicy, with a tart note. The minced lemongrass adds an aromatic nuance and texture to the overall dish. It&#8217;s one refreshing, beautiful, and pleasant tasting salad, which I am sure many of you will like. Do you have a favorite summer salad recipe? Please share. (Click Page 2 for the Spicy Basil Beef Salad Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Spicy-Basil-Beef-Salad-slider.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Lemongrass and Sriracha Grilled Shrimp</title>
		<link>http://rasamalaysia.com/lemongrass-grilled-shrimp/</link>
		<comments>http://rasamalaysia.com/lemongrass-grilled-shrimp/#comments</comments>
		<pubDate>Sun, 08 Jul 2012 23:57:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16965</guid>
		<description><![CDATA[How&#8217;s your summer so far? I hope everyone has been busy firing out your grill, having endless pool parties, and more importantly, having a blast with your friends and family. If you&#8217;re looking for new barbeque recipes and ideas, I wish to tempt you with my upcoming Asian-style BBQ recipes. Let&#8217;s start with this mouthwatering lemongrass grilled shrimp, spiced with Sriracha, and marinated with fish sauce, garlic, and jazzed up with a chili-calamansi (or lime) dipping sauce. Sounds so good already, right? But wait, my next two posts are Thai Chicken satay with peanut sauce and lobster roll! This Vietnamese-style lemongrass grilled shrimp is extremely easy to make, but the taste is so amazing that you won’t believe they take less than 30 minutes to make. The highlight of the recipe is lemongrass—which imparts the distinct aroma and unique flavor to the grilled shrimp skewers. The fish sauce and garlic marinade further enhance the briny sweet taste of the fresh shrimp, and the spicy Sriracha lends that extra kick that everyone has grown to love. Mr. Rasa Malaysia (who is unfortunately allergic to shrimp) kept saying &#8220;smell so good&#8221; as I eagerly removed the lemongrass grilled shrimp from my new grill. My friend gave me some fresh calamansi and I squeezed a little lit of the juice on the shrimp before serving&#8230;.heavenly. You simply can&#8217;t go wrong with this lemongrass and Sriracha grilled shrimp recipe; I can say that very few grilled shrimp recipes tops this one. (Click Page 2 for the Lemomgrass Grilled Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/lemongrass_grilled_shrimp_hp.JPG"/></div>]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Banh Mi with Lemongrass Pork</title>
		<link>http://rasamalaysia.com/banh-mi-recipe/</link>
		<comments>http://rasamalaysia.com/banh-mi-recipe/#comments</comments>
		<pubDate>Wed, 06 Jun 2012 07:03:02 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16048</guid>
		<description><![CDATA[I miss the breakfast breads in Vietnam during my travels, specifically Vietnamese-style baguettes (bánh mì). Here in the States, whenever I need my bánh mì fix, it&#8217;s a fifteen minutes drive to Little Saigon. Most of the time, there&#8217;s a line, so it takes even longer to get my fix. That&#8217;s why I decided to make it at home. Bánh mì, which is the Vietnamese term for &#8220;bread,&#8221; is actually the baguette that is used to make the popular Vietnamese sandwich. It&#8217;s found in places with a concentrated Vietnamese population, from France, Canada, United Kingdom to the United States. This popular Vietnamese-style sandwich can be easily found in most restaurants or Vietnamese-owned sandwich shops, and there are a variety of meat choices—from steamed, pan-fried, to grilled options (Thit Nuong, being my all time personal favorite). This fresh Vietnamese baguette roll with golden crust is exceedingly crispy and crunchy. As for the Thịt Nướng (grilled meat), I used the intensely flavorful grilled lemongrass pork that was slightly on the fatty side so it turned out nice and tender with charred aromas. Spread the baguette with some mayo or butter and fresh cilantro, jalapeno slices and most importantly, the pickled carrots and daikon, you&#8217;re on your way to a very substantial meal. This is another great summer recipe to try as the aromas of the grilled lemongrass pork beckons from afar. Out of all the bánh mì varieties, my personal favorite is Bánh Mì Thit Nuong with grilled lemongrass pork. What&#8217;s yours? (Click Page 2 for the Banh Mi with Lemongrass Pork Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/06/lemongrass-pork-banhmi-hp.jpg"/></div>]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Lemongrass Shrimp</title>
		<link>http://rasamalaysia.com/lemongrass-shrimp/</link>
		<comments>http://rasamalaysia.com/lemongrass-shrimp/#comments</comments>
		<pubDate>Mon, 05 Sep 2011 06:38:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11360</guid>
		<description><![CDATA[I am lucky that I live in Orange County because I can pretty much get all the ingredients I want at the many ethnic food stores here. Whenever I want to cook Chinese, there is 99 Ranch Market. When I am in the mood for Japanese food, I go to Mitsuwa or Marukai. And when I need ingredients for Malaysian, Thai, or Vietnamese, I head to Little Saigon. Whenever I shop at Little Saigon, I tend to go hog wild on the spices and aromatics—lemongrass, turmeric, galangal, basil, fresh Thai chilies, etc. Things are cheaper, fresher at Little Saigon, so I always buy more than what I need. Case-in-point: I have 10 stalks of lemongrass in my fridge now because it was on sale! When life gives me lemongrass, I make lemongrass chicken or lemongrass shrimp, like what I have here. This lemongrass shrimp is aromatic, mouthwatering, and extremely tasty with steamed rice, plus it&#8217;s super easy to cook (it took me only 15 minutes). My designer and developer R at Zedesino recently told me that he loves shrimp, so I wanted to dedicate this lemongrass shrimp recipe to him so he can make the dish. I also wanted to thank him for making the new design of Rasa Malaysia so gorgeous looking. He is awesome! (Click Page 2 for the Lemongrass Shrimp Recipe)<br /><br /><div><img src="/images/homepage/lemongrass_shrimp_hp.JPG"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Thai-style Steamed Clams</title>
		<link>http://rasamalaysia.com/thai-steamed-clams/</link>
		<comments>http://rasamalaysia.com/thai-steamed-clams/#comments</comments>
		<pubDate>Fri, 26 Aug 2011 07:14:20 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Lemongrass]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11390</guid>
		<description><![CDATA[A few weeks ago, when my friend Eat A Duck I Must came to shoot my cookbook promo video for me, I made her a killer pot of Penang Assam laksa. After she left, all the remaining spices had been sitting in my fridge in a dark corner—lemongrass, bird&#8217;s eye chilies, galangal, and lime juice. Last week, my market was having a sale of Manila clams and I thought about a great recipe that would make use of the spices. I made this yummy Thai-style steamed clams&#8230; This steamed clams dish is everything Thai food is all about: hot, sour, aromatic, and addictive. Other than the spices, the secret ingredient is coconut water. You can get canned coconut water at Asian stores, however, water is fine as the clams are naturally briny and flavorful. I must say that the coconut water does add a subtle sweetness to the overall dish, and pairs perfectly with the exotic aromas of lemongrass and kaffir lime leaves. Try this Thai steamed clams recipe the next time you have some Thai ingredients at hand. I am certain you will enjoy the great taste. (Click on page 2 for the Thai Steamed Clams Recipe)<br /><br /><div><img src="/images/homepage/lemongrass_clams_hp.JPG"/></div>]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Tom Yum Recipe (Tom Yum Goong)</title>
		<link>http://rasamalaysia.com/tom-yum-recipe/</link>
		<comments>http://rasamalaysia.com/tom-yum-recipe/#comments</comments>
		<pubDate>Tue, 24 Feb 2009 07:12:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Bird's Eye Chilies]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/tom-yum-recipe-tom-yum-goong/</guid>
		<description><![CDATA[Born and raised in Penang, I am all about sun and warmth. I absolutely dread cold weather and the mere presence of sun lights me up like a glowing stick. I am inherently happier and more cheerful when the sun is out. This month has been mostly cold and wet—lots of rain, cloudy, and yucky. I feel moody when the sky is grey. On chilly and gloomy days, I usually make myself Tom Yum soup to lift my spirit. Nothing feels better than downing a bowl of piping hot, spicy, sour, and highly addictive Tom Yum soup. Tom Yum is probably one of the most well-know Thai recipes. It&#8217;s uniquely Thai and has become so famous that they made a movie with the name &#8220;Tom Yum Goong.&#8221; I kid you not. Over the years, I have perfected my version of Tom Yum recipe. I can whip it up in less than 30 minutes. Before you try my Tom Yum recipe, I wanted to warn you that you will need to start saving prawn/shrimp heads, a trick I learned from Chez Pim. A good stock guarantees the great taste of Tom Yum, much like dashi to Japanese cuisine. Another secret is the use of nam prik pao (Thai roasted chili paste). Of course, you can&#8217;t do without the aromatics: galangal, lemongrass, kaffir lime leaves, bird&#8217;s eye chilies, etc. Once you have these ingredients, you will have the best bowl of homemade tom yum you&#8217;ve ever tasted, I promise. (Click Page 2 for the Tom Yum (Tom Yum Goong) Recipe)<br /><br /><div><img src="http://www.rasamalaysia.com/images/homepage/tom_yum_slide.jpg"/></div>]]></description>
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		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice</title>
		<link>http://rasamalaysia.com/cooking-like-celebrity-chef-jean/</link>
		<comments>http://rasamalaysia.com/cooking-like-celebrity-chef-jean/#comments</comments>
		<pubDate>Thu, 03 Apr 2008 00:06:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Mussels]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/cooking-like-a-celebrity-chef-jean-georgess-steamed-mussels-with-lemongrass-thai-basil-chilies-and-coconut-juice/</guid>
		<description><![CDATA[There is an &#8220;inner celebrity chef&#8221; in me. I always daydream about my &#8220;celebrity chef&#8221; moments&#8211;giving speeches about my cooking and recipes to applauding fans; authoring a series of Rasa &#8220;fill-in-the-country-name&#8221; cookbooks (starting with Rasa Malaysia, of course); hosting glitzy food schmooze fests attended only by the crème de la crème; looking-and-cooking pretty in the highest rating lifestyle and food show; and the list goes on. All these are fantasies, but I indulge in them whenever possible. This past weekend, instead of just dreaming, I actually made a celebrity chef dish. Thanks to the abundant celeb chef-authored cookbooks out in the market, now everyone can cook like one in your home kitchen&#8230; Since I bought the acclaimed &#8220;Asian Flavors of Jean-Georges&#8221; cookbook, I have been wanting to try out his steamed mussels recipe. The picture on the cookbook was practically calling my name, and it&#8217;s no secret that I am partial to shellfish. It was a great choice as Jean-Georges&#8217;s steamed mussels recipe is exquisite&#8211;the flavor delivered was simply &#8220;ambrosial.&#8221; The most interesting ingredient used in Jean-Georges&#8217;s steamed mussels recipe is coconut juice&#8211;the soul of this dish and the base of the highly addictive broth. While I have tried coconut juice steamed herbal chicken in Malaysia, I have never thought about the possibility of using it with shellfish. What a brilliant idea! The refreshing taste of coconut juice infuses the steamed mussels with just the right tint of natural sweetness, while it brings out and complements the complex flavors of lemongrass, bird&#8217;s eye chilies, galangal, and Thai basil. The steamed mussels were delicious and I kept not a single drop of the broth to waste. When food is that good, it&#8217;s a satisfaction. My stomach and taste buds were thoroughly fulfilled. Jean-Georges&#8217;s steamed mussels is a 5-star recipe and it&#8217;s...]]></description>
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		<slash:comments>41</slash:comments>
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