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	<title>Rasa Malaysia &#187; Lemongrass</title>
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	<description>Easy Asian Recipes</description>
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		<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 Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Shrimp]]></category>

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		<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>
		<wfw:commentRss>http://rasamalaysia.com/lemongrass-shrimp/feed/</wfw:commentRss>
		<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>
		<wfw:commentRss>http://rasamalaysia.com/thai-steamed-clams/feed/</wfw:commentRss>
		<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>

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		<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&#8230; 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)]]></description>
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		<slash:comments>33</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>

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		<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>39</slash:comments>
		</item>
		<item>
		<title>Vietnamese Lemongrass Chicken Recipe</title>
		<link>http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/</link>
		<comments>http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/#comments</comments>
		<pubDate>Wed, 17 Oct 2007 01:08:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Lemongrass]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/vietnamese-lemongrass-chicken-recipe/</guid>
		<description><![CDATA[I told you about clearing out my fridge in my last post, so this is the second installment where I used the leftover lemongrass, shallots, and chicken breasts as the main ingredients. I found this Vietnamese lemongrass chicken recipe on a recent copy of Food &#38; Wine magazine&#8211;an article about Vietnamese recipes. I believe this is not the most authentic lemongrass chicken recipe around, but it worked out really well and I enjoyed it, especially the caramelized sweet taste of this dish&#8230; I am not going to write a lengthy post because of some last-minute shopping that I have to do, but I shall leave you with this wonderful recipe of Vietnamese Lemongrass Chicken. Enjoy! Related Recipes: Vietnamese Tau Hu Ky or bean curd skin with shrimp Vietnamese Cha Tom or Hue shrimp patties (Click Page 2 for Vietnamese Lemongrass Chicken Recipe)]]></description>
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		<slash:comments>88</slash:comments>
		</item>
		<item>
		<title>Tom Yum Goong Recipe</title>
		<link>http://rasamalaysia.com/tom-yum-goong-chez-pims-style/</link>
		<comments>http://rasamalaysia.com/tom-yum-goong-chez-pims-style/#comments</comments>
		<pubDate>Wed, 19 Sep 2007 07:25:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Prawn]]></category>

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		<description><![CDATA[What happens when I try too hard to be out-of-the-box creative in food presentation? You get&#8211;without sounding cruel and insensitive&#8211;a sea of drowning, struggling, and limping fresh water prawns crying out loud for &#8220;HELP!&#8221; such as this. Sad, very sad. (Mind you, I am not proud of this shot, but to amuse you, I thought I would share my sin with you.) The fiasco started with a vase. Yes, v-a-s-e, VASE or also known as &#8220;a vessel, as of glass, porcelain, earthenware, or metal, used chiefly to hold cut flowers or decoration&#8221; according to Dictionary.com. It sure didn&#8217;t say a thing about serving food. What was I thinking?! Anyway, back to the topic of Tom Yum Goong. I love Tom Yum Goong (who doesn&#8217;t love it?), so when it comes to making it at home, I only have one source to turn to&#8211;Chez Pim. Pim&#8217;s recipe is every bit authentic and original. Hot, sour, salty, sweet&#8211;the principal tastes of Thai&#8217;s cooking&#8211;are evident in this dish. It was spicy, addictive, and utterly satisfying; I simply couldn&#8217;t stop sipping the soup. Click here to check out Pim&#8217;s post and her secret recipe which she learned from her aunt. Cook&#8217;s notes: I used frozen fresh water prawns for this recipe; they are commonly used for Tom Yum Goong in Thailand. Fresh water prawns have really creamy heads. They infuse the soup with prawny goodness. EDITED: September 19, 2007 I am not sure how some of you found out, but yes, today is my birthday. 9-19. Easy to remember! Other than your kind birthday wishes, I welcome all sorts of bribe&#8211;good old cash (British Pounds and EUROS preferred) or any gifts such as the following: A vacation to any or ALL of these locales: Maldives, Bora Bora/Tahiti, Fiji, or Seychelles. By the way, I...]]></description>
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		<slash:comments>46</slash:comments>
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