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	<title>Rasa Malaysia &#187; Noodles</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Chicken Lo Mein</title>
		<link>http://rasamalaysia.com/chicken-lo-mein/</link>
		<comments>http://rasamalaysia.com/chicken-lo-mein/#comments</comments>
		<pubDate>Mon, 16 Apr 2012 16:33:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14432</guid>
		<description><![CDATA[Traditionally, Lo Mein is a popular noodle style in Hong Kong where noodles are boiled, drained and then stirred in with clear broth or on the side or with a house special soy sauce. The &#8216;stirred noodles&#8217; are served with vegetables, wontons, and meats such as BBQ pork, Cantonese beef stew, etc. However, the popular chinese take-out Lo Mein here in America is a whole other version. American-chinese Lo Mein is prepared with boiled noodles, and then stir-fried with vegetables, meat, etc. in a house special sauce, and MSG laden. A personal house special Lo Mein can be as easy and flexible as you want it to be. Simply put, use fresh noodles, or spaghetti, your choice of protein, or seafood and vegetables, a light sauce, smoky hot wok, and there you go &#8211; a healthy yet delicious home-cooked Lo Mein. My favorite Lo Mein dish has always been Chicken Lo Mein. Noodles tossed in light sauce, and then cooked with chicken broth. For added flavor, mix in some chinese mushroom and some seasonal vegetables. Chicken Lo Mein is one of the most popular take-out items you can find on the menu of Chinese restaurants worldwide. But of course if you are not in that much of a rush to get your noodle fix, you will find that it is such a simple dish to prepare at home and such a joy to customize it to your own liking. (Click Page 2 for the Chicken Lo Mein Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/chicken-lo-mein-hp.jpg"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Phnom Penh Noodle Soup</title>
		<link>http://rasamalaysia.com/phnom-penh-noodle-soup-recipe/</link>
		<comments>http://rasamalaysia.com/phnom-penh-noodle-soup-recipe/#comments</comments>
		<pubDate>Fri, 13 Apr 2012 16:01:08 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Cambodian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14391</guid>
		<description><![CDATA[Many years ago, I visited Cambodia and fell in love with the country, its people, architecture (think Angkor Wat!), the exotic and absolutely delicious cuisine. I am so glad that my Malaysian friend Leemei Tan at My Cooking Hut has recently released a cookbook &#8220;Lemongrass and Ginger&#8221; and there is a Phnom Penh Noodle Soup recipe in the book. (Phnom Penh is the capital of Cambodia.) Asian cooking is one of the fastest-growing cookery trends in the world—and from Chinese to Thai, Indian to Malaysian, the diverse tastes, textures and aromas of Asia can be sampled in this beautiful new cookbook. There are 7 chapters in the book that cover recipes from all over Asia—Japan &#38; Korea, China, Philippines &#38; Indonesia, Malaysia &#38; Singapore, Thailand, Cambodia &#38; Vietnam and India &#38; Sri Lanka. Besides, there are 3 sections in the book that will come in handy. They are &#8220;Basic Recipes,&#8221; &#8220;Basic Techniques&#8221; and &#8220;Glossary.&#8221; The cookbook is available now in the US, UK, and Australia. To pick up a copy of the cookbook, click here. (Click Page 2 for the Phnom Penh Noodle Soup Recipe)<br /><br /><div><img src="/images/homepage/phnompenhnoodlesoup_slide.jpg"/></div>]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Sesame Noodles</title>
		<link>http://rasamalaysia.com/sesame-noodles/</link>
		<comments>http://rasamalaysia.com/sesame-noodles/#comments</comments>
		<pubDate>Mon, 26 Mar 2012 17:23:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chili Oil]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Sesame Oil]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14239</guid>
		<description><![CDATA[March, which also happens to be National Noodle Month is drawing to a close and I have just the noodle dish to end the celebration with a bang &#8211; Cold Sesame Noodles. This noodle dish of Sichuan origin is perfect for springtime and summertime, especially when it starts to get hot working in the kitchen. It is also a refreshing idea for any party or gathering because the ingredients are very simple and the dish does not require re-heating. Yet the rich, savory taste of the sauce will make everyone&#8217;s tastebuds do the limbo and they will be conga-lining up to get your recipe in no time. The main ingredients that pack the sauce full of wallop are sesame oil, sesame paste, red chili oil, sweet soy sauce, creamy peanut butter and rice vinegar. The amounts I listed in my recipe are perfectly attuned to my liking. However, just as with salad and dressing, please feel free to adjust the above ingredients to your own preference. One great feature about this noodle dish is it is ready to be served as is or you can make it even more impressive by adding chicken strips or fried tofu or whatever your mood fancies. (Click Page 2 for the Sesame Noodles Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/03/sesame_noodles_hp.jpg"/></div>]]></description>
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		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Garlic Noodles</title>
		<link>http://rasamalaysia.com/garlic-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/garlic-noodles-recipe/#comments</comments>
		<pubDate>Sun, 19 Feb 2012 07:05:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13379</guid>
		<description><![CDATA[About four years ago, I shared my take on the Vietnamese-style garlic noodles made famous by the An family of Crustacean restaurant. Garlic noodles remain my favorite noodle dish all these years, and the recipe is the ones that I have always tried to perfect each time I make the noodles. That&#8217;s the fun of cooking—our cooking skills and techniques progress and improve over time, and a good recipe could become an excellent recipe with time if we continue to fine-tune it. My favorite homemade version is the ones made with yellow noodles, or marketed as &#8220;Taiwanese noodles&#8221; or &#8220;油面&#8221; in the United States. The noodles are, well, yellow as the name suggests, and they are very oily as each strand of the noodle is  generously coated with oil. Yellow noodles are also commonly found in Malaysia and Singapore as they are used in many hawker food dishes. After many attempts, I now have a garlic noodles recipe that involves a two-part cooking process. First, making the garlic sauce, and secondly, mixing the blanched noodles with the garlic sauce. I absolutely love this method as I can always make a batch of the garlic sauce and toss the noodles right before serving. This ensures that garlic noodles always taste fresh and delectable, and not soggy or cold. Also, if you are like me, who prefer a heavier and more garlicky taste, you can add some extra garlic sauce to taste. You can eat the garlic noodles plain or serve it with my roasted crab recipe. One of these days, I will have to share my grilled prawn recipe to go with these sinfully luscious and delicious garlic noodles! (Click Page 2 for the Garlic Noodles Recipe)<br /><br /><div><img src="/images/homepage/garlic_noodles_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/garlic-noodles-recipe/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Pumpkin Rice Noodles</title>
		<link>http://rasamalaysia.com/pumpkin-rice-noodles/</link>
		<comments>http://rasamalaysia.com/pumpkin-rice-noodles/#comments</comments>
		<pubDate>Mon, 17 Oct 2011 05:27:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[pumpkin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12006</guid>
		<description><![CDATA[This pumpkin noodles with minced pork is one of my favorite noodle recipes. I love to order this at my favorite Taiwanese noodle house. The pumpkin rice noodles oozes the sweet taste of pumpkin which adds a nice texture and color to the dish. This is a quite and easy recipe that is both tasty and filling. With Halloween just around the corner and the abundant supply of pumpkin means that you can use it to make this wonderful dish. The recipe was originally published on InSing.com and in metric measurement. To convert, please use the conversion tool. (Click Page 2 for the Pumpkin Rice Noodles Recipe)<br /><br /><div><img src="/images/homepage/pumpkin_beehoon.JPG"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Chicken Noodles</title>
		<link>http://rasamalaysia.com/chicken-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/chicken-noodles-recipe/#comments</comments>
		<pubDate>Tue, 09 Aug 2011 22:27:40 +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[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10701</guid>
		<description><![CDATA[This chicken noodles recipe was inspired by a recipe book that I flipped through at my grocery store. The timing couldn&#8217;t be better as I had some fresh egg noodles in the fridge, so I made this mouthwatering chicken noodles for lunch yesterday. The best part of this chicken noodles was the chicken. I marinated the chicken with some soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and a secret ingredient that made all the difference: Worcestershire sauce. I then pan-fried the chicken, and topped the simple fried egg noodles with the chicken, including the delicious juice from the chicken. Click the image above to view the deliciousness! This chicken noodle recipe is so easy to make, with ingredients that you can get at regular grocery stores. If you can&#8217;t find fresh egg noodles (also labeled as chow mein or steamed chow mein in the United States), you can always use dried egg noodles. (Click Page 2 for the Chicken Noodles Recipe)<br /><br /><div><img src="/images/homepage/chicken_noodles_hp.JPG"/></div>]]></description>
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		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Laksa</title>
		<link>http://rasamalaysia.com/laksa/</link>
		<comments>http://rasamalaysia.com/laksa/#comments</comments>
		<pubDate>Tue, 05 Jul 2011 21:36:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9252</guid>
		<description><![CDATA[Laksa is a spice-laden noodle dish that is popular in Malaysia and Singapore; it&#8217;s a noodle dish that is quickly gaining popularity outside of Southeast Asia because of the scrumptious taste. To most people, especially the western media, laksa means curry laksa, a noodle dish in coconut milk and curry soup base. The truth is, there are many different  types of laksa but the two dominant ones are curry laksa (coconut milk based) and asam laksa (tamarind based). Laksa is an iconic street food served by street vendors (hawkers) throughout Malaysia, a dish that I grew up eating&#8230; In my hometown Penang, laksa simply means Asam Laksa, a spicy and sour fish-based noodle dish. My Penang laksa recipes are here and here. In Penang, curry laksa is known as curry mee and my recipe is here. Are you confused yet? Anyway, today I am sharing a &#8220;friendly&#8221; laksa recipe with you. I have adapted this laksa recipe so the taste appeals more to the western palate. I also did a twist by adding evaporated milk to the laksa stock, so it&#8217;s half coconut milk and half evaporated milk. The end result is a creamier version of laksa without the dominant flavor of coconut milk. To further enhance the aroma of the broth, I threw in a few kaffir lime leaves. The laksa was so delicious that even my friend&#8216;s 2 year old and 4 years old enjoyed it. (Click Page 2 for the Laksa Recipe)]]></description>
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		<slash:comments>59</slash:comments>
		</item>
		<item>
		<title>Udon Noodles (Yaki Udon)</title>
		<link>http://rasamalaysia.com/udon-noodles-yaki-udon/</link>
		<comments>http://rasamalaysia.com/udon-noodles-yaki-udon/#comments</comments>
		<pubDate>Tue, 28 Jun 2011 19:49:51 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9094</guid>
		<description><![CDATA[When it comes to Japanese noodles, there are the big three: ramen, soba, and udon. Udon (うどん) noodles are thick and white, made with wheat flour and salted water. Udon is very popular in and outside of Japan—dishes such as tempura udon and kitsune udon are widely eaten&#8230; Udon noodles are available in Japanese/Asian supermarkets, or regular supermarkets with an Asian ingredients section. As with any noodles, you can find fresh, dried, or frozen udon. Fresh udon is ideal but dried or frozen udon noodles are quite good as long as you follow the cooking instructions. Udon is prized for its chewy texture yet totally smooth mouthfeel, so don&#8217;t overcook the udon noodles. When shopping for udon, avoid those udon packets with a seasoning pouch, as the quality of the udon is mostly compromised. One of the most common recipes of udon noodles is yaki udon, which is stir-fried udon, a dish that constantly reminds me of my first trip to Tokyo, where I had a serving of authentic yaki udon at a mom-and-pop eatery right beside my train station. Topped with some shaved bonito flakes and freshly pickled beni-shoga (Japanese pickled ginger), the taste of the fried udon noodles still lingers in my mouth. I cooked my udon noodles with some cabbage, carrot, onion, pork, and shrimp—some of the most common ingredients for yaki udon. For the seasonings, I used Mizkan (Bonito Flavored) Soup Base to replace soy sauce, and balance it off with Mizkan Mirin. The end result is delicious and utterly satisfying. (Click Page 2 for the Yaki Udon Recipe)]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Crab Bee Hoon (Crab Noodles)</title>
		<link>http://rasamalaysia.com/crab-bee-hoon/</link>
		<comments>http://rasamalaysia.com/crab-bee-hoon/#comments</comments>
		<pubDate>Sun, 19 Jun 2011 07:17:10 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8961</guid>
		<description><![CDATA[During my most recent trip to Singapore (in April), my friends took me to Melben—a popular restaurant famed for its crab dishes. When the waiter came to take the order, I knew that I had to try crab bee hoon, a dish that I had read so much about on Singaporean food blogs. The crab bee hoon was served in a clay pot, with a big and succulent crab swimming in a milky broth. At the first taste, I was transported to crab heaven. I love crab and have tried many versions: chili crab, ginger and scallion crab, black pepper crab, creamy butter crab, roasted crab, my mother&#8217;s version of chili crab, but I had never tried the soupy combination of crab and bee hoon. It was simply delicious! After the meal, my friends told me that the restaurant chain makes millions every year just selling crab. They asked me if I could crack the secret crab bee hoon recipe. I told them that I would try and that we could then start a crab restaurant and make a boat load of money&#8230; So, here it is, my crab bee hoon recipe. To be very honest, I think the taste of this crab bee hoon is extremely close to the ones I had in Singapore, except that Dungeness crab is used instead of Sri Lankan crab, which is not available in the United States. The secret ingredient is evaporated milk, hence the milky color of the crab bee hoon. It&#8217;s also a very easy recipe, one that anyone can attempt at home. If you love crab bee hoon, try this recipe and let me know how it&#8217;s compared to the real ones served in Singapore! (Click Page 2 for the Crab Bee Hoon Recipe)]]></description>
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		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Japchae (Chap Chae)</title>
		<link>http://rasamalaysia.com/japchae-chap-chae-recipe/</link>
		<comments>http://rasamalaysia.com/japchae-chap-chae-recipe/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 06:13:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8697</guid>
		<description><![CDATA[Japchae (also spelled as chap chae) is the first Korean dish I tried. Believe it or not, before I came to the United States, I had never had Korean food. Growing up in Malaysia with all its glorious local cuisines and family&#8217;s home cooking, I seldom tried other cuisines&#8230;plus there weren&#8217;t many international restaurants back then. I first had Japchae when I lived in San Francisco. I fell in love with the springy and slightly chewy texture of the japchae noodle, which is made from sweet potato. Korean food was new to me, the taste—especially the dishes with lots of heat—reminded me of Malaysian cuisine, but it&#8217;s completely different and interesting&#8230; Korean cooking is currently high on my priority list. Even though I enjoy Korean food tremendously, I am a novice but I have been cooking a lot of Korean dishes lately. Please stay tuned as I am going to expand the Korean Recipes category with kimchi fried rice, Korean pancakes, bulgogi, and more. Anyway, here is my japchae (chap chae) recipe, which is easy and takes only 30 minutes to prepare. Enjoy! (Click Page 2 for the Japchae (Chap Chae) Recipe)]]></description>
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		<slash:comments>19</slash:comments>
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