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	<title>Rasa Malaysia &#187; Mango</title>
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	<description>Easy Asian Recipes</description>
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		<title>Mango Sticky Rice</title>
		<link>http://rasamalaysia.com/mango-sticky-rice/</link>
		<comments>http://rasamalaysia.com/mango-sticky-rice/#comments</comments>
		<pubDate>Thu, 06 Jun 2013 17:35:36 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Dessert Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Glutinous Rice]]></category>
		<category><![CDATA[Mango]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23426</guid>
		<description><![CDATA[I just came back from Vietnam a few days ago, on a fish sauce immersion trip with Red Boat Fish Sauce, which produces the best fish sauce in the market now. I had so much great foods in Vietnam and the journey was truly amazing&#8230;stay tuned for my complete report soon, here on Rasa Malaysia. Anyway, the fertile land in Vietnam produces some of the best, juiciest, and sweetest tropical fruits. I had a variety of fruits there, including ripe, succulent, beautiful mangoes. Sticky rice is also widely available in the markets there, or sold by many street food vendors. The toppings could be lentils, beans, or fruits such as mangoes. Mango sticky rice is a popular dish in the Indochina region (or in French &#8220;Indochine&#8220;) of Southeast Asia, in countries such as Thailand, Laos, Cambodia, and Vietnam. It&#8217;s precisely a dessert dish where sticky rice is cooked by steaming, and sweetened with coconut milk and sugar. The sticky rice is then served with freshly cut mango cubes. It&#8217;s such a great delight! In Malaysia, we eat a similar dish but our fruit of choice is none other than the king of fruit durian. The key to a very good mango sticky rice is the sticky rice. Make sure that the sticky rice is perfectly cooked so it&#8217;s soft yet retain a good bite, and not mushy (you don&#8217;t want to eat sticky rice porridge). The coconut milk and sugar should be in the perfect ratio so it&#8217;s not overly sweet and overwhelm the sweetness of the fruit, in this case, the mangoes. There are lots of mangoes in the market now, so try out this mango sticky rice recipe and enjoy! (Click Page 2 for the Mango Sticky Rice Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/05/Mango-Sticky-Rice-slider.jpg"/></div>]]></description>
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		<slash:comments>29</slash:comments>
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		<title>Longan, Mango and Pomegranate Popsicle</title>
		<link>http://rasamalaysia.com/longan-mango-and-pomegranate-popsicle/</link>
		<comments>http://rasamalaysia.com/longan-mango-and-pomegranate-popsicle/#comments</comments>
		<pubDate>Tue, 31 Jul 2012 18:06:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Longan]]></category>
		<category><![CDATA[Mango]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17388</guid>
		<description><![CDATA[Can you believe that it&#8217;s almost August 2012? Soon it will be Black Friday, Cyber Monday, and Christmas. Anyway, while summer lasts, I wanted to share a popsicle recipe with you. I grew up with a lot of popsicles in Malaysia. Back home in Penang, we could buy really cheap, colorful, and exotic-tasting popsicles that feature the abundant fruits found in Penang. Fruits such as mangoes, longan (dragon eye fruit), lychees, rambutan, etc. are used to flavor the popsicle. They are always tasty and beat the scorching heat. This longan, mango, and pomegranate popsicle is a combination of some of my favorite flavors. I made them over the weekend and Baby G (who is now 22 months old) really liked it. He kept on saying &#8220;more, more.&#8221; For the stay-at-home moms, try this recipe and enjoy mother-and-kid bonding, sharing a popsicle before summer ends. If you have an Asian supermarket where you live, pick up a can of longan, lychees, or rambutan to flavor the popsicle, I am sure your kid will welcome the new taste and texture of these exotic fruits. (Click Page 2 for the Longan Mango and Pomegranate Popsicle Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Longan-Mango-Pomegranate-Popsicle-slider.jpg"/></div>]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Malaysian Mango Chicken</title>
		<link>http://rasamalaysia.com/malaysian-mango-chicken/</link>
		<comments>http://rasamalaysia.com/malaysian-mango-chicken/#comments</comments>
		<pubDate>Tue, 28 Feb 2012 16:39:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mango]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13969</guid>
		<description><![CDATA[Growing up in Malaysia, I was very much spoiled by all the exotic tropical fruit varieties.  From the seasonal Durian &#8216;King of Fruits&#8217; and Mangosteen, the mighty Queen, to mangoes that are amongst the royal fruits you will see everywhere throughout the year.  Fruits are abundantly available, so much so that restaurants are always coming up with fresh new ideas to incorporate fruits into the local dishes, eg. Durian with sticky rice and fried fish with Dragon fruit sauce, just to name a few.  Ripe mangoes are used to cook dishes like Mango Chicken, whereas fresh, unripened mangoes are used in most fruit salads, eg. Rojak. Ripe green mangoes impart a distinct sweet and tangy flavor to any chicken or shrimp dish, especially when rendered spicy. Out of the three mango varieties that I am fond of, two were grown in our family garden.  Apple Rumanis, sweet and tangy apple-shaped mangoes with a crunchy texture and Champagne / Honey Mangoes, aka Manila Mangoes, which are super sweet and juicy, and bigger than the kind found in the USA, roughly 5-6 inch long.  Some of the best moments in my life were shared with my dad around the garden.  I vividly remember how exciting it was during mango picking time when we couldn&#8217;t wait till we finished picking them and started peeling them off and enjoying them right under the trees. The third variety came from a tree that grew right outside our house and it bore green mangoes throughout the year for, much to the delight of any lucky passer-by. When those mangoes ripen, they emit a highly aromatic and unique scent and to this day, remain my personal favorite over the yellow kind. For those unripe mangoes, my folks would put them in a rice bucket, buried in the...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/mango_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>19</slash:comments>
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		<item>
		<title>Mango Chutney</title>
		<link>http://rasamalaysia.com/mango-chutney/</link>
		<comments>http://rasamalaysia.com/mango-chutney/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 15:39:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mango]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8294</guid>
		<description><![CDATA[For the longest time, I don&#8217;t quite get the idea of chutney and I certainly have no idea how to make it. That&#8217;s the reason why I have invited Kulsum of Journey Kitchen to share her Mango Chutney recipe with me. Journey Kitchen is another Indian blog that I have discovered recently; there are just so much to learn from the blog about Indian cuisine and also Bohra cuisine. Please welcome Journey Kitchen to Rasa Malaysia. When Bee suggested chutney for this guest post, I was elated. I can handle chutney I thought to myself. But when she suggested mango chutney, I was a bit hesitating at first. Not because I didn&#8217;t have a recipe but because it is my mom&#8217;s recipe. My mom is not very comfortable about sharing her recipes online. Don&#8217;t get her wrong, she loves sharing in general but she never got &#8220;internet&#8221;. After a bit explaining about our lovely &#8220;food blogger&#8217;s community&#8221; she almost came in terms with it but it took a little more than just explaining (read emotional blackmailing and reminder of some sentimental childhood stories)&#8230; Chutney&#8217;s form an inevitable part of Indian&#8217;s daily meal whether its breakfast, lunch or dinner.  They come in all forms and differ in taste and texture depending on the ingredients used and cooking method. Chutneys can be made with fruits, herbs, vegetables or combination of them. Unlike pickles (which is another great condiment to have), chutney are much easier to make and generally made fresh and last for few days to weeks. Three important elements for most chutney is sweet, sour and spicy (others are salty and spicy). It is this balance of flavors that I think has made Indian chutneys worldwide phenomena. The sweet element is often introduced by using fruits like mango in our case, dry fruits,...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mango-chutney/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
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		<item>
		<title>Lobster Recipe: Mango and Lobster Salad</title>
		<link>http://rasamalaysia.com/lobster-recipe-mango-and-lobster-salad/</link>
		<comments>http://rasamalaysia.com/lobster-recipe-mango-and-lobster-salad/#comments</comments>
		<pubDate>Thu, 06 Sep 2007 08:09:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Lobsters]]></category>
		<category><![CDATA[Mango]]></category>

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		<description><![CDATA[As Cynthia of Tastes Like Home puts it: &#8220;Separately (mango &#38; lobster), they are heavenly. Combined? They are sinfully good.&#8221; She was spot on. This mango and lobster salad was refreshing, light, and mangolicious. For me, the ideal ratio is approximately 1.5 mango: 1 lobster to get that perfect and harmony balance. Plus, mangoes are just too good, so the more the merrier&#8230; Click the image above to see my mango and lobster salad gallery and here for my baked lobster with cheese. This is a seriously good recipe and I hope you&#8217;ll get to try out my mango and lobster salad recipe soon. Bon Appetit! (Click Page 2 for the Mango and Lobster Salad Recipe)]]></description>
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		<slash:comments>41</slash:comments>
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