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	<title>Rasa Malaysia &#187; Long beans</title>
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	<description>Easy Asian Recipes</description>
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		<title>Thai Shrimp Cake</title>
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		<pubDate>Fri, 11 May 2012 05:48:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Long beans]]></category>
		<category><![CDATA[Shrimp]]></category>

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		<description><![CDATA[My friend Chef Robert Danhi and I share a lot of things in common, so it&#8217;s no surprise that we hit it off as soon as we connected on Twitter a few years ago. Describing himself as a &#8220;hard-boiled egg&#8221;—white on the outside but yellow inside—Robert embraces everything Asian when it comes to cooking, eating, and traveling. Every year, Robert spends months in Southeast Asia&#8230;trekking from one street food stall or home kitchen to the next, learning about local cooking. His passion for Southeast Asian cooking is feverish, and his love for countries like Thailand, Vietnam, and Malaysia is nothing I have seen&#8230;the end result from his extensive research and traveling in the region for over 20 years. We share the same interests and always have so much fun chatting on the phone, meeting in person and eating through the streets of George Town, Penang. I adore him for his deep knowledge about Southeast Asian cuisines, his fervent enthusiasm and dedication to learn more, and his cultural immersions in the exotic far east. He is a champion. Needless to say, I was extremely thrilled about Robert&#8217;s new cookbook Easy Thai Cooking, released just weeks ago. The cover of the cookbook features a mouthwatering serving of Thai Shrimp Cake, which practically screams &#8220;eat me eat me&#8221; the moment I had the book in my hand. Robert Danhi&#8217;s Easy Thai Cooking features 75 delicious Thai recipes that you can prepare any day of the week. As a James Beard nominee and CIA trained chef, the cookbook offers expert guidance on acquiring and maintaining a well-stocked Thai pantry. With basic ingredients and step-by-step instructions you can make stunning dishes like Grilled Chicken Wings with Kaffir Lime Chili Glaze or Sweet-n-Spicy Pork Ribs or Green Mango and Cashew Salad. With the help of Easy...<br /><br /><div><img src="/images/homepage/thai_shrimp_cake_hp.JPG"/></div>]]></description>
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		<title>Thai Fish Cake (Tod Mun Pla) Recipe</title>
		<link>http://rasamalaysia.com/thai-fish-cake-tod-mun-pla-recipe/</link>
		<comments>http://rasamalaysia.com/thai-fish-cake-tod-mun-pla-recipe/#comments</comments>
		<pubDate>Sat, 07 Feb 2009 18:49:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Long beans]]></category>

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		<description><![CDATA[ทอดมันปลากราย. I don&#8217;t know Thai, but I think it means Tod Mun Pla, or fish cakes in Thai. Let me tell you the story about how I fell in love with ทอดมันปลากราย, or Thai fish cakes. Every time I go to Bangkok, I love wandering about in the city, looking for interesting street foods to eat. Recently, when I was in Pratunam, I chanced upon this old lady with a push cart equipped with a big wok of hot boiling oil. On the push cart, there is a huge container of orange-hued mixture. It didn&#8217;t look too appetizing to me and I didn&#8217;t know what it was&#8230; The old lady then wet one of her hands, shaping a small ball from the mixture, and using only her fingers, she flattened the ball into a nice patty and then dropped it into the wok. Within a minute or so, the flat patty floated to the top and I realized that she was making Thai fish cakes. She made many of these Thai fish cakes in a jiffy; all of them floated to the top to golden-brown glory. I knew I had to taste them. She packed 10 pieces of the Thai fish cakes into a plastic bag, drenched a dollop of chili sauce onto the fish cakes, and then topped them with a few slices of fresh cucumber. All for only 20 Bahts. It was love at first bite, the best Thai fish cakes I&#8217;d ever tasted. They were so fresh, juicy, and simply exquisite. I wished I could have taken the pictures, but I left my camera in my luggage. So here I am sharing my recipe and pictures of Thai fish cake with you, trying to re-create what I had. They are as good as they get. (Click Page...]]></description>
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