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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>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[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>
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		<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>38</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>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 Meals]]></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&#8230;(get beech mushrooms recipe after the jump) 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>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[(Attend hands-on hot pot workshop in Los Angeles by Harris Salat, the author of Japanese Hot Pots. Classes are available on November 14-15, 2009. Click here to learn more.) 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&#8230;(get nabe or Japanese hot pot recipe after the jump) 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,...]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Tom Kha Gai Recipe (Thai Coconut Chicken Soup)</title>
		<link>http://rasamalaysia.com/tom-kha-gai-recipe-thai-coconut-chicken-soup/</link>
		<comments>http://rasamalaysia.com/tom-kha-gai-recipe-thai-coconut-chicken-soup/#comments</comments>
		<pubDate>Mon, 03 Aug 2009 01:14:55 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3993</guid>
		<description><![CDATA[Tom Kha Gai&#8211;everyone&#8217;s favorite Thai coconut chicken soup&#8211;is one of the Thai recipes that I have always always wanted to make but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food. So, it&#8217;s no surprise that this is my virgin Tom Kha Gai&#8211;my first attempt at home. It was easier than I thought, and the Tom Kha Gai turned out really good and tasted exactly like what it should be: milky, aromatic, sour, salty, and super appetizing&#8230;(get Tom Khai Gai/Thai coconut chicken soup after the jump) The main ingredient of Tom Kha Gai is galangal, or &#8220;Tom Kha&#8221; in Thai. &#8220;Gai&#8221; means Chicken. The more I cook Thai food, it dawns to me that Thai recipes are pretty much variations of the following Thai ingredients: 1) Fish sauce (nam pla) 2) Coconut milk 3) Kaffir lime leaf 4) Galangal 5) Lemongrass 6) Palm sugar 7) Bird&#8217;s eye chilies 8) Nam prik phao (roasted chili paste) 9) Cilantro (coriander) 10) Lime If you have the ingredients above, you can pretty much whip up any good Thai recipes as you wish. Below is my Tom Kha Gai recipe, which I adapted from my favorite Thai cookbook: Thai Cooking Made Easy (page 2 of my store). (Click Page 2 for the Tom Kha Gai Recipe)]]></description>
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		<slash:comments>63</slash:comments>
		</item>
		<item>
		<title>Home-style Tofu Recipe (Tofu with Mushrooms)</title>
		<link>http://rasamalaysia.com/home-style-tofu-recipe/</link>
		<comments>http://rasamalaysia.com/home-style-tofu-recipe/#comments</comments>
		<pubDate>Sat, 07 Mar 2009 06:06:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/?p=1416</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) If you love tofu, I am sure you have your favorite tofu dish&#8211;be it Mapo Tofu, claypot tofu, steamed tofu, or fried tofu. While many people think that tofu is tasteless and plain, I love tofu very much. Tofu can be very versatile and delicious, if you know how to pair it with other ingredients. Case-in-point: the home-style tofu dish shown above (just click &#8220;Next&#8221; or &#8220;Back&#8221; to view the complete photo set.) Home-style tofu is a homey dish, an everyday and humble dish. In Chinese, it&#8217;s called 家常豆腐. Every family has their own interpretation or recipe of home-style tofu.  My home-style tofu is really simple: a block of tofu, some mushrooms (I used canned button mushrooms),  ground pork, and shrimp.  The sauce is the popular Chinese brown sauce that consists of oyster sauce and soy sauce.  It sure doesn&#8217;t look as beautiful and tempting as Mapo Tofu, it&#8217;s quite tasty nonetheless, and great with steamed white rice&#8230; Here is my recipe for home-style tofu or 家常豆腐.  This tofu recipe also kick starts a series of homey dishes that I am going to share with you here on Rasa Malaysia&#8211;recipes that are great for everyday meal, and budget-friendly and great for the current tough economy. For now, you can check out my Chinese recipes for a collection popular Chinese recipes. Enjoy! (Click Page 2 for the Home-style Tofu Recipe)]]></description>
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		<slash:comments>27</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>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/tom-yum-recipe-tom-yum-goong/</guid>
		<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>Braised Bean Curd (Firm Tofu) with Mushrooms Recipe</title>
		<link>http://rasamalaysia.com/recipe-braised-bean-curd-firm-tofu-with/</link>
		<comments>http://rasamalaysia.com/recipe-braised-bean-curd-firm-tofu-with/#comments</comments>
		<pubDate>Tue, 04 Dec 2007 04:44:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/braised-bean-curd-firm-tofu-with-mushrooms-recipe/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) This time of year when the days are short and the nights are cold, I turn to claypot cooking for warmth and comfort. Be it claypot bak kut teh, claypot chicken rice, stews, or soups, claypot somehow adds that earthy aroma to the dish I cook and make the food a lot more appealing just because it&#8217;s cooked and served in a claypot. This claypot full of braised bean curd/firm tofu (in the US, bean curd is marketed as firm tofu at the grocery stores) with mushrooms is no exception. In a way, claypot cooking is like a fireplace; it gives you that warm cozy feeling&#8230; I have many recipes to share when it comes to braised tofu&#8211;there are just endless possibilities. You can play with the different protein, be it pork, chicken, or seafood. You can also throw in different vegetables and mushrooms you like&#8211;napa cabbage, carrots, bok choy, dried shitake mushrooms, button mushrooms, enoki, and the list goes on. And then there is the sauce: soy sauce, oyster sauce, with beaten egg, or without it. As I said earlier, endless possibilities and all delicious. My creation was a bit spontaneous. I had some leftover ground pork but no vegetables in the fridge, so this is my simple dish. Oh yeah, this braised bean curd with mushrooms made my stomach all warm and cozy, despite a cold night outside&#8230; Rasa Malaysia Suggested Menus This braised bean curd (firm tofu) with mushrooms would go well with Stir-fried Brussels Sprouts with Dried Sole Fish Pork Rib and Lotus Root Soup Assam Pedas Fish (Malaysian Spicy Fish Curry) For more menu ideas, please click here for Rasa Malaysia Recipe Index. (Click Page 2 for the Braised Bean Curd with Mushrooms Recipe)]]></description>
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		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Bak Kut Teh Recipe</title>
		<link>http://rasamalaysia.com/new-kind-of-bak-kut-teh/</link>
		<comments>http://rasamalaysia.com/new-kind-of-bak-kut-teh/#comments</comments>
		<pubDate>Wed, 13 Jun 2007 00:04:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Pork Ribs]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/bak-kut-teh-recipe/</guid>
		<description><![CDATA[During my last trip back to Malaysia, I stopped by Kluang, a city in the state of Johore. It&#8217;s always great to go places, enjoy great eats, new cooking, and the trip did just that for me. Kluang is famed for its Bak Kut Teh (Pork Bone Tea Soup) so I had many meals of it. I also discovered a brand new kind of Bak Kut Teh using a totally unexpected and remotely distant ingredient: cuttlefish. If you are a Bak Kut Teh connoisseur, I am sure you are skeptical, very skeptical. I don&#8217;t blame you, that was exactly my initial reaction when I heard of it. Cuttlefish in a herb-infused pork bone soup?! That doesn&#8217;t sound too appetizing. But a kopitiam (a Malaysian slang for coffee shop) packed full with throngs of patrons for this specialty couldn&#8217;t be that wrong. The shop specializes in traditional servings of Bak Kut Teh with pork ribs, intestines, etc., but the cuttlefish one is what drives fans coming back and begging for more. At the very first taste of the piping hot cuttlefish Bak Kut Teh (served in a clay pot) , I was converted right there and then. Never mind the skeptics and nay-sayers, you just don&#8217;t know what you&#8217;re missing out&#8230; Over the weekend, I had a sudden craving for it so I made a huge pot with all my favorites: pork ribs, tofu puffs, mushrooms, bean curd skin, and of course, cuttlefish. Click to get my Bak Kut Teh recipe. To make a side serving of cuttlefish Bak Kut Teh, please follow the steps below. (Click Page 2 for the Bak Kut Teh Recipe)]]></description>
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		<slash:comments>55</slash:comments>
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