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	<title>Rasa Malaysia &#187; Mushrooms</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Pork and Shiitake Gyoza</title>
		<link>http://rasamalaysia.com/pork-and-shiitake-gyoza/</link>
		<comments>http://rasamalaysia.com/pork-and-shiitake-gyoza/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 06:01:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22969</guid>
		<description><![CDATA[Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients as the filling. The filling ranges from ground pork, chicken, beef, shrimp, fish, seafood, or a combination of the different proteins. Vegetable such as shredded napa cabbage or regular cabbage is often added to enhance the flavor. Even though gyoza originated from China, and is basically the Japanese version of Chinese jiaozi, I noticed that there are some minor variations. For example: the seasonings used. Sake and mirin are often added to the filling. From my personal observation, I also noticed that Japanese gyoza are slightly longer in shape and not so much crescent-shaped or Chinese gold ingot look. Another thing, they tend to be crispier, or at least the versions I have tried were crispier. Anyway, anyone can enjoy gyoza. If you can&#8217;t eat pork, feel free to make it with ground chicken, or ground beef. Sake and mirin consist of alcohol, so you can opt out if you can&#8217;t consume alcohol. I personally love spicy food so I added some chili oil to the dipping sauce to give these pork and shiitake gyoza some kick. I just love all sorts of dumplings, they are so easy to make and such a treat. Don&#8217;t be intimidated by the folding part. As long as you seal the gyoza tight, you should be able to replicate this pork and shiitake gyoza recipe successfully. If you are a newbie and just can&#8217;t make the pleats/folds on the gyoza, don&#8217;t fret because you don&#8217;t have to do it. Ultimately, regardless of the plain shape, the taste of these dumplings will trump. Have fun with this recipe and enjoy these dainty treats! (Click Page 2 for the Pork and Shiitake Gyoza Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/pork_gyoza_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Bell Pepper Chicken</title>
		<link>http://rasamalaysia.com/bell-pepper-chicken-recipe/</link>
		<comments>http://rasamalaysia.com/bell-pepper-chicken-recipe/#comments</comments>
		<pubDate>Tue, 15 Jan 2013 03:27:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bell Peppers]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20769</guid>
		<description><![CDATA[There are three main elements to Chinese cooking: color, aroma, and taste, or in Chinese 色香味. Color is very important as food is supposed to appeal visually to the eyes, and hence stimulates one&#8217;s appetite. When I was making this bell pepper chicken, I made sure that I incorporated the element of color into this dish, and used both green and red bell peppers to accompany the chicken meat to bring out the beautiful color of the dish. Anyway, I often make bell pepper chicken for my family. The reason is simple: it is bursting with the aroma and peppery flavor of the bell peppers and the light sauce pairs well with the chicken (click for more recipes using chicken). I also like to add some fresh button mushrooms for an extra layer of taste to this recipe. Anyone can attempt this bell pepper chicken recipe at home as it calls for everyday ingredients that you can get at any stores or market. Plus the recipe is very versatile and you can use the protein of your choice: beef, pork, shrimp, or fish fillet. For the mushroom, I like fresh button mushroom but you can also use shiitake mushroom or canned mushroom. It is your personal preference. Now, feast your eyes with the colorful gallery I have above. Bon appetit! (Click Page 2 for the Bell Pepper Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/bell_pepper_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Sukiyaki Donburi</title>
		<link>http://rasamalaysia.com/sukiyaki-donburi/</link>
		<comments>http://rasamalaysia.com/sukiyaki-donburi/#comments</comments>
		<pubDate>Sun, 26 Aug 2012 17:37:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18030</guid>
		<description><![CDATA[Other than bentos, rice bowls are very popular in Japan. Japanese fast food chains such as Yoshinoya and many curry house restaurants offer simple and delicious rice bowls such as beef bowl, curry rice bowls, chicken and egg rice bowls, etc. Known as donburi in Japanese, these rice bowls are very popular especially for the working professionals. As I mentioned in my earlier post, I have always been fascinated by this particular food culture in Japan. Every corner you turn, you will see bento and rice bowls signboards, all touting their signature dishes and endless choices. I am a huge fan of Japanese donburi, especially rice bowls topped with savory simmered dish, for example: sukiyaki donburi. Sukiyaki is a traditional Japanese nabemono (hot pot) dish, where various types of ingredients such as meat, tofu, vegetables, mushrooms, noodles are simmered in a savory broth, and the foods are shared communal style. Sukiyaki is a special-occasion dish, mostly prepared to mark a celebration, when everyone sits around a table, have great conversations while enjoying the food. Sukiyaki Donburi is basically the &#8220;fast food&#8221; version, where the dish is served on top of steamed white rice, in a big rice bowl. Even though the traditional Sukiyaki is a fall/winter dish, sukiyaki donburi is an everyday dish that anyone can enjoy throughout the year. You don&#8217;t need a birthday, graduation, anniversary to have sukiyaki. Who wouldn&#8217;t want to eat a rice bowl topped with savory and sweet simmered beef, vegetables, mushrooms, tofu, and noodles? I personally would want to eat it every day! Making sukiyaki donburi is actually very quick and easy. You can prepare the dish in about 30 minutes. The best thing about this recipe is that you can pack the leftover into a bento the next day (the flavor develops overnight...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/sukiyaki_donburi_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/sukiyaki-donburi/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Steamed Fish with Ponzu</title>
		<link>http://rasamalaysia.com/steamed-fish-with-ponzu/</link>
		<comments>http://rasamalaysia.com/steamed-fish-with-ponzu/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 18:30:44 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mizkan]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Ponzu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13349</guid>
		<description><![CDATA[Lunar New Yearis lurking around the corner and 10 days away. (Lunar New Year or the year of Dragon falls on January 23 this year.) Our family will be celebrating Chinese Lunar New Year and I&#8217;m sure many of my readers will be observing the festivities. Chinese Lunar New Year is all about non-stop eating. Throw in fire crackers, lion dance, red packets filled with money, karaoke, gambling, and drinking sessions with friends and family, you have a fun-filled—if not obnoxiously noisy and festive celebration. I love it! Anyway, my Lunar New Year series continues today with a steamed fish recipe. Steamed fish is a must-have during Lunar New Year, especially for the Chinese. Fish is pronounced as yu (鱼) in Mandarin, and it sounds identical to another Chinese character 余, which means &#8220;abundance.&#8221; So fish is always served at Chinese homes, to signify a year full of wealth and fortune. While regular Chinese-style steamed fish is made with soy sauce, I&#8217;m going to share an easy and delicious recipe that will jazz up your regular steamed fish. I used Mizkan AJIPON® Ponzu to replace the regular soy sauce. Ponzu is an increasingly popular Japanese condiment with many culinary usage and you can use it to make all sorts of cooking, including Chinese cuisine. Made with soy sauce, citrus juice and vinegar, the Mizkan AJIPON® Ponzu lends an appetizing and citrusy flavor to my steamed fish. If you use oilier fish such as sea bass (which I used in this steamed fish recipe), the Mizkan AJIPON® Ponzu cuts the grease and rids the fishy smell to deliver a cleaner taste. It was delicious! Try this steamed fish with ponzu recipe this Lunar New Year. I&#8217;m sure your family and guests will welcome a new twist to this classic recipe. (Click...<br /><br /><div><img src="/images/homepage/steamed_fish_ponzu_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/steamed-fish-with-ponzu/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Clay Pot Chicken with Mushroom (冬菇滑鸡煲)</title>
		<link>http://rasamalaysia.com/clay-pot-chicken-with-mushroom/</link>
		<comments>http://rasamalaysia.com/clay-pot-chicken-with-mushroom/#comments</comments>
		<pubDate>Thu, 22 Dec 2011 18:51:44 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13033</guid>
		<description><![CDATA[Recently, my friend told me that I should be sharing more everyday recipes on Rasa Malaysia—meaning homey recipes that can be served on a constant basis. Truth be told, I cook and eat mostly everyday dishes at home. I mean, blog aside, most of the recipes I make are humble, everyday dishes that you will want to eat over and over again, without ever getting bored. Clay pot chicken with mushroom is one of them. I don&#8217;t know why it has taken me this long to share this wonderful recipe; I guess the notion that it is not that visually appealing is the main reason. Anyway, during winter months, I use my clay pot almost once a week. I have so many recipes that can be easily prepared in a clay pot, for examples: Taiwanese 3-Cup Chicken, Sesame Oil Chicken, Cantonese Beef Stew, Malaysian Yong Tow Foo, Curry Fish Head, Bak Kut Teh, pork belly in soy sauce, and braised pork ribs with daikon. Clay pot is without a doubt one of my favorite kitchen utensils. The thought of something stewing, braising, and simmering in this kitchenware is enough to stir up my appetite. Clay pot chicken with mushroom is a very versatile dish. You can throw in extra ingredients to dress up this humble dish—carrot, daikon, onion, or even Cantonese lap cheong (sausage).  Either way, the taste is remarkable and the sauce is great with a bowl of soft, fluffy steamed rice. (Click Page 2 for the Clay Pot Chicken with Mushroom Recipe)<br /><br /><div><img src="/images/homepage/claypot_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Mushroom Tikka Masala</title>
		<link>http://rasamalaysia.com/mushroom-tikka-masala/</link>
		<comments>http://rasamalaysia.com/mushroom-tikka-masala/#comments</comments>
		<pubDate>Sun, 26 Jun 2011 17:06:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9032</guid>
		<description><![CDATA[I have many readers who are vegans or vegetarians, and they would always request me to post more vegetarian dishes. So, today, we have Sala of Veggie Belly sharing this mushroom tikka masala recipe with us. Mushroom tikka masala is one of my favorite dishes when I have Indian buffet. The combination of fresh mushrooms and the treasure trove of exotic spices plus heavy cream is simply delicious. If you are a vegan or vegetarian, go check out Veggie Belly, a wonderful food blog packed with gorgeous food photography (click on the image above to view all the beautiful pictures) and tons of recipes. You will love it. I&#8217;ve been reading Rasa Malaysia for several years, and I am so thrilled to be guest posting here! This spicy restaurant style mushroom tikka masala is something I make when my husband and I want a tasty, special meal. Think of this as a vegetarian version of chicken tikka masala. You can smoke this curry using this method, for an extra special touch&#8230; (Click Page 2 for the Mushroom Tikka Masala Recipe)]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Steamed Chicken in Lotus Leaf</title>
		<link>http://rasamalaysia.com/steamed-chicken-in-lotus-leaf-recipe/</link>
		<comments>http://rasamalaysia.com/steamed-chicken-in-lotus-leaf-recipe/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 21:15:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7325</guid>
		<description><![CDATA[I have always loved sticky rice wrapped in lotus leaf (荷叶饭), commonly available at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart to the dish, and most of all, I love it that the leaves retain the moisture and natural flavors of the ingredients. The leafy nuance and fragrance complement and not compete with the preparation. Lotus leaf is really wonderful and I wonder why it&#8217;s not as widely used in home-cooking as it should be. So, I decided to purchase a pack of lotus leaf and try it out in my everyday Chinese cooking. I used the lotus leaf to make steamed chicken—a common Chinese dish. After the first bite of the deeply flavorful and nicely-scented chicken, I have only regretted it has taken me this long to attempt using lotus leaf in my kitchen, when it was fairly easy and so convenient.  With the experiment last night, I resolve to use it more and a few ideas have popped-up in my mind: sticky rice, salt-baked chicken, steamed spare ribs, and maybe even beggar&#8217;s chicken. I am so thrilled with the many possibilities&#8230; Below is my steamed chicken recipe. You can make the steamed chicken regularly without wrapping it with lotus leaves, but trust me, once you do it this way, you will probably never go back to the plain version. (Click Page 2 for the Steamed Chicken in Lotus Leaf Recipe)]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Beech Mushrooms Recipe</title>
		<link>http://rasamalaysia.com/beech-mushrooms-recipe/</link>
		<comments>http://rasamalaysia.com/beech-mushrooms-recipe/#comments</comments>
		<pubDate>Sat, 21 Nov 2009 02:27:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5160</guid>
		<description><![CDATA[In my Asian market, there are always abundant choices when it comes to mushrooms—shiitake, enoki, button, portobello, buna shimeji, chicken drumstick/king oyster mushrooms, etc. I love mushrooms as they are one of the healthiest foods to eat, plus they are low in calories and are often organically grown. This week, both white and brown beech mushrooms (buna shimeji mushrooms) are on sale. I got a couple of boxes of them but don&#8217;t really have a good recipe to prepare them. I then think of Japanese recipes as mushroom is a mainstay in Japanese cuisine and I had personally savored delicately flavored mushroom dishes during my trips to Tokyo. After flipping through my Japanese cookbook, I decided to cook the mushrooms with some dashi, soy sauce, sake, mirin, and butter. The end result was simple, pleasing, and delicious. I really enjoyed the dish. Now, do you guys love mushrooms? And which is your favorite? (Click Page 2 for the Beech Mushrooms with Dashi Recipe)]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Mushroom Chicken (蘑菇鸡)</title>
		<link>http://rasamalaysia.com/mushroom-chicken/</link>
		<comments>http://rasamalaysia.com/mushroom-chicken/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 00:31:09 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4924</guid>
		<description><![CDATA[As much as I love cooking, I don&#8217;t—and can&#8217;t—cook every day. If you are a home cook, I am sure you understand what I mean. Some days, you wake up, open the refrigerator, look at the ingredients you have, and your mind just goes blank. You either feel like you run out of cooking ideas, don&#8217;t know what to cook, don&#8217;t feel motivated to cook, or simply don&#8217;t want to cook. It happens to me a lot and that&#8217;s when I go to the hot food section of Asian grocery stores and buy (&#8220;ta pau&#8220;/打包) cooked food. If you live in California, there are plenty of such establishments, where you can get various types of Chinese, Cantonese, Taiwanese, Korean, Vietnamese, or Filipino dishes. The offerings depend on the type of Asian grocery store you go to. I love Chinese food so I usually go to Chinese grocery store to get them. Mushroom chicken or 蘑菇鸡 is one of the dishes I usually get because I love both mushrooms and chicken. It&#8217;s nothing fancy, but it goes well with rice. I also love zucchini, which adds texture to the dish. Here is my mushroom chicken recipe—a simple Chinese recipe that you can make at home. (Click Page 2 for the Mushroom Chicken Recipe)]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Nabe (Yosenabe/Japanese Hot Pot)</title>
		<link>http://rasamalaysia.com/nabe-yosenabe-japanese-hotpot/</link>
		<comments>http://rasamalaysia.com/nabe-yosenabe-japanese-hotpot/#comments</comments>
		<pubDate>Tue, 13 Oct 2009 22:21:06 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4726</guid>
		<description><![CDATA[Fall is in the air, even here in Southern California. Days are getting shorter and cooler. These past few days, the sky has been dull and wintry and this morning, it rained. I start craving foods that keep me warm—soups, hearty stews, and hot pots. To me, nothing tastes quite as invigorating and uplifting than a meal of simmering hot soup or stew. I made nabe, or Japanese hot pot, a delicious medley of ingredients steeped in dashi broth and cooked inside a clay donabe, or nabe pot. My friend La Fuji Mama took me shopping at the Japanese market here: kombu and bonito flakes for dashi, cookware, usukushi shoyu (Japanese light soy sauce) and harusame (cellophane noodles). La Fuji Mama lived in Tokyo twice and knows how to pick out the best brands on the shelves. It was great to have someone who knows Japanese to shop with. Thanks so much, Rachael! The nabe I made is called Yosenabe, or &#8220;Anything Goes&#8221; Hot Pot according to &#8220;Japanese Hot Pots: Comforting One Pot Meals&#8221; by Tadashi Ono and Harris Salat. (I attended the book launch party in New York recently.) Yosenabe is probably one of the most popular hot pots in Japan; it&#8217;s highly versatile when it comes to the ingredients used. Chicken, mushrooms, Napa cabbage, Tokyo negi, tofu, and assortment of seafood of your choice: head-on shrimp, scallops, oysters, fish fillet, clams, etc. The chicken has to stay, according to the cookbook. How did it taste? Well, I will let my photo gallery above speaks for itself.  After the nabe meal, I felt like I might even start to appreciate colder weather as I have fifty (50) recipes from the Japanese Hot Pots cookbook to take me through the gloomy days. (Click Page 2 for the Nabe (Yosenabe) Recipe)]]></description>
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		<slash:comments>33</slash:comments>
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