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	<title>Rasa Malaysia &#187; Milk</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Banana Oatmeal Raisin Muffins</title>
		<link>http://rasamalaysia.com/banana-oatmeal-raisin-muffins/</link>
		<comments>http://rasamalaysia.com/banana-oatmeal-raisin-muffins/#comments</comments>
		<pubDate>Fri, 28 Dec 2012 03:05:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Oatmeal]]></category>
		<category><![CDATA[Raisin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20484</guid>
		<description><![CDATA[Holiday baking is probably over but I have yet another great baking recipe to share with you all—banana oatmeal raisin muffins. I have always loved banana nut muffins, and raisin butter cake, so this muffin is sort of combining all my favorite ingredients into one, with the addition of oatmeal for the extra fiber and nutrition. This muffin is rather filling because of the high-energy bananas and also the oatmeal, but the taste is absolutely delicious. It&#8217;s perfect as a breakfast, with a cup of milk or coffee, and a quick pick-me-up afternoon snack. I have also packed this for my son so he can have it at his day care. The new year is just around the corner and I wish you all a very happy and healthy 2013. Have a great one! (Click Page 2 for the Banana Oatmeal Raisin Muffins Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/11/Banana-Oatmeal-Raisin-Muffins-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
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		<item>
		<title>Mini Quiches</title>
		<link>http://rasamalaysia.com/mini-quiches/</link>
		<comments>http://rasamalaysia.com/mini-quiches/#comments</comments>
		<pubDate>Wed, 19 Dec 2012 02:39:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Cherry Tomatoes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20955</guid>
		<description><![CDATA[Quiche is French pastry crust filled with  savory egg custard made with cheese, eggs, ham, meat or vegetables. My co-worker introduced me to quiche many years ago and I have been hooked on quiche since. Quiche is something that I can eat on a daily basis, with some salad, and preferably with a serving of French onion soup. I simply adore the crumbly texture of the pastry crust and the rich, creamy, and utterly delicious filling. If you eat out or buy from French bakeries, quiche can be quite big. That&#8217;s why I love mini quiches—miniature quiche filled with the same ingredients albeit a much smaller size. The smaller package makes mini quiches a perfect party food that everyone can just pick up and savor as a finger food, for the holiday parties. Another bonus of being small, even the picky toddlers and eaters at your home can enjoy it. It&#8217;s packed with lots of high-energy ingredients, but more importantly, they are absolutely appetizing and I am sure that the kids will enjoy it as much as an adult this holiday season. (Click Page 2 for the Mini Quiches Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/12/Mini-Quiches-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mini-quiches/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Chocolate Cake</title>
		<link>http://rasamalaysia.com/chocolate-cake/</link>
		<comments>http://rasamalaysia.com/chocolate-cake/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 16:11:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Milk]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11854</guid>
		<description><![CDATA[Contributor: Ho Siew Loon Since young, I have always been a chocolate lover and eating chocolate always make me feel happy. Chocolate Cake is of course one of my favorites but I have been putting off the idea of baking it as it can get quite messy at times. I came across the lovely chocolate cake on Little Teochew and decided to put my hands into baking it. Chocolate cake is a very rich cake. To get a good chocolate cake you must use very good quality chocolate. I used Valrhona Equatoriale 55% as suggested by Little Teochew and the cake turned out heavenly. The taste is just so perfect, you get the texture of a moist chocolate cake and not too sweet.  Give this chocolate cake recipe a try over the weekend and you will definitely get lots of gleeful smiles from your loved ones. (Click on Page 2 for the Chocolate Cake Recipe)<br /><br /><div><img src="/images/homepage/choccake_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chocolate-cake/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Snow Skin Mooncake (冰皮月饼)</title>
		<link>http://rasamalaysia.com/snow-skin-mooncake/</link>
		<comments>http://rasamalaysia.com/snow-skin-mooncake/#comments</comments>
		<pubDate>Wed, 31 Aug 2011 16:34:03 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Shortening]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11385</guid>
		<description><![CDATA[It&#8217;s almost the time of year for mooncake as the Chinese will be celebrating Mid-Autumn festival (中秋节) on Sept 12. The markets and stores are filled with various brands and forms of mooncake. I have never attempted to make mooncake at home but my contributor Siew Loon is so talented that she even makes her own mooncake. Check out these gorgeous looking snow skin mooncake. Enjoy! (If you wish to buy mooncake, click the link. This pork jerky is also great with mooncake.) Time flies and in 2 weeks time we will be celebrating the Mid-Autumn festival. The history Mid-Autumn festival can be found at this link. This year the Mid-Autumn festival will be celebrated on September 12. This festival is also commonly known as Mooncake Festival. There are so many varieties of mooncakes these days and honestly I have lost count of it. Like every other year, I will make some mooncakes to be given away as gifts to friends and relatives. Instead of the traditional mooncakes, there was a special request from a very close friend to do Snowskin Mooncakes with natural ingredients. It came as a challenge, and I finally decided  to use carrots, dragonfruits and screwpine leaves. I thought it will be great to share with our Rasa Malaysia readers. Snowskin mooncake is a non-baked mooncake which is commonly eaten cold and fresh. It has a elastic, chewy and soft skin. It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops. This is a must try recipe for those who loves Snowskin Mooncakes. (Click Page 2 for the Snow Skin Mooncake Recipe)<br /><br /><div><img src="/images/homepage/mooncake_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/snow-skin-mooncake/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Coffee Ice Cream</title>
		<link>http://rasamalaysia.com/coffee-ice-cream/</link>
		<comments>http://rasamalaysia.com/coffee-ice-cream/#comments</comments>
		<pubDate>Sat, 02 Jul 2011 17:04:43 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Dessert Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Milk]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9219</guid>
		<description><![CDATA[Five years ago, I conceived the idea of Rasa Malaysia, and the blog was officially born on July 4, 2006. For this year&#8217;s July 4th weekend, I wanted to share with you a new blog, a site that I love so much I can&#8217;t wait to unveil to you all—please meet Season with Spice (yes, click the link!), a website championed by my good friends Reese and Mark, which is about reconnecting the ancient Spice Route by featuring people from all over the world, who introduce their culture; their home; through their kitchen, by sharing colorful recipes…with spice. Please welcome Season with Spice, with their Coffee Ice Cream recipe, and read on for the wonderful post about their mission. And remember to click on this link to visit Season with Spice and its wonderful recipes. Don&#8217;t forget to leave a comment to show your support. Have a great 4th! For many of you, Rasa Malaysia is a place to find the Laksa or Curry Mee or Loh Bak that you miss.  For others, it is a place to discover dishes you’ve never tasted.   But for all visitors to Rasa Malaysia, it is a place to feel a connection to Asia; to Malaysia; and above all, to Penang. On Rasa Malaysia, Bee welcomes all of you into her kitchen, and shares not only her recipes, but also stories of her family, her favorite hawker stalls, a dash here and there of Hokkien and Malay words, festivals and events she remembers as a child, and adventures she has on her &#8220;balik kampung&#8221; trips.  Through her kitchen, she shares her stories of home. That is why Bee represents Penang on the New Spice Route&#8230; Launched in April 2011, Season with Spice is reconnecting the Spice Route through a Culinary &#38; Cultural journey, by...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/coffee-ice-cream/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Hokkaido Soft Bread (Hokkaido Milk Loaf)</title>
		<link>http://rasamalaysia.com/hokkaido-soft-bread-milk-loaf/</link>
		<comments>http://rasamalaysia.com/hokkaido-soft-bread-milk-loaf/#comments</comments>
		<pubDate>Mon, 23 May 2011 00:22:17 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Milk]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8464</guid>
		<description><![CDATA[If you love Rasa Malaysia, it&#8217;s very likely that you love Asian food, and probably love Asian-style pastry. Call me bias but I personally think that Asian-style bread and pastry are better and have a lot more varieties than those you get from regular stores. I am a huge fan of Japanese and Taiwanese bakery shops, they are just great. I am not a great baker so I have my contributor Siew Loon sharing some Asian-style bread and pastry with us. Check out her Hokkaido soft bread or milk loaf, inspired by her recent trip to Hokkaido. Contributor: Ho Siew Loon Hi everyone, I am finally back with my baking recipes. I made a trip to Hokkaido just before the earthquake and fell in love with this heavenly place—from the beautiful scenery, the polite and friendly people, to the wonderful food and desserts. One of the things that I fell in love with is the Hokkaido bread or milk loaf, which has inspired me to find the perfect recipe for this soft and yet springy loaf of bread. I finally found it at Angie&#8217;s Recipe&#8230;thanks for the great recipe. This bread has gained praises from almost everyone who has tasted it and it&#8217;s best eaten with butter. Hokkaido Milk Loaf is a soft bread which has probably gotten its name from the pristine nature of Hokkaido.  Hokkaido produces high quality milk . You can use fresh milk to achieve a great result when baking this Hokkaido bread.  It is a bread that can be eaten on  its own or just slightly toasted, spreading a bit of butter to this bread will definitely enhance its taste&#8230;. Do try out this Hokkaido milk loaf recipe and it will keep your guest coming back for more. (Click Page 2 for the Hokkaido Milk...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/hokkaido-soft-bread-milk-loaf/feed/</wfw:commentRss>
		<slash:comments>40</slash:comments>
		</item>
		<item>
		<title>Flan (Crème Caramel/Caramel Custard) Recipe</title>
		<link>http://rasamalaysia.com/recipe-flancrme-caramelcaramel-custard/</link>
		<comments>http://rasamalaysia.com/recipe-flancrme-caramelcaramel-custard/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 00:58:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Dessert Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Milk]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/flancreme-caramelcaramel-custard-recipe/</guid>
		<description><![CDATA[I will be honest with you&#8230;I didn&#8217;t make these flans. I wanted to, but paying $2.50 for both flans is definitely cheaper than buying all the specialty flan cook ware and ramekins&#8211;not mentioning the time I would spend pottering in my kitchen preparing flan and making sure they come out right. I have no doubt that making flans is a fulfilling experience&#8211;a skill I would love to acquire eventually&#8211;but with my busy schedules lately, I simply can&#8217;t afford to attempt them at home. I first tasted flans in the late 1990&#8242;s&#8211;I had just graduated from college and started working in the US. (I had never seen or tasted flans when I was in Malaysia.) My then co-worker invited me for dinner and his wife made flans for dessert. I remember vividly the first taste; it was a dessert so delicate, beautiful, and sublime&#8211;egg custard served in a bath of amber-hued caramel&#8211;it was smooth and melted in my mouth. It was the taste of heaven&#8230;(get flan recipe after the jump) Since then, I have had many flans in a lot of interesting places&#8211;in Texas on my road trip down to Florida; in a traditional Mexican restaurant on a side street in Cabo San Lucas; at a food store in Calistoga; most recently, in Cannes where the flan was rather different in taste, shape, and form; and countless more. None of them beats the flans prepared by my ex co-worker&#8217;s wife. This weekend, when I was shopping in Little Saigon here in Orange County, I chanced upon these flans at Lee&#8217;s Sandwiches. I was overjoyed. They turned out to be very good flans; almost as good as the first ones I had in my friend&#8217;s house. I got the flan recipe and have kept it with me for years. I will make...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-flancrme-caramelcaramel-custard/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Crepe Sucre (Sweet Crepe)</title>
		<link>http://rasamalaysia.com/photoblog-crepe-sucresweet-crepe/</link>
		<comments>http://rasamalaysia.com/photoblog-crepe-sucresweet-crepe/#comments</comments>
		<pubDate>Tue, 29 Jan 2008 16:28:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Milk]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/photoblog-crepe-sucresweet-crepe/</guid>
		<description><![CDATA[I have been eating this simple but fulfilling crepe sucre for days as my afternoon snack. I got it from a cozy little creperie at the corner of my hotel. Although not quite similar, crepe sucre reminds me of Malaysian roti canai with sugar&#8230;both are equally great snacks and perfect with coffee&#8230; Note: One crepe sucre costs €2.30 in Cannes. To make crepe sucre at home, please check out the recipes below: David Lebovitz&#8217;s Buckwheat Crepes Heidi&#8217;s Sweet Crepes Clotilde&#8217;s Crepes]]></description>
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		<slash:comments>32</slash:comments>
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