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	<title>Rasa Malaysia &#187; Onions</title>
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	<description>Easy Asian Recipes</description>
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		<title>Tobiko (Fly Fish Roes) Omelet</title>
		<link>http://rasamalaysia.com/tobiko-omelet/</link>
		<comments>http://rasamalaysia.com/tobiko-omelet/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 22:32:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Onions]]></category>

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		<description><![CDATA[Before you were scared away by the title of this post, let me assure you that omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe. Really! I invited my friends to try the dish and they gave me the thumbs up, and even the kids love it. If you recall, not too long ago, I made the seared ahi tuna salad with tobiko. I had some leftover tobiko which I didn&#8217;t know what to do. I thought it would be great to combine regular eggs with fish eggs, and create a double &#8220;eggy&#8221; omelet. The recipe worked and it was a success. I loved it that every bite of the omelet, there were a ton of fish roes that popped in my mouth. More importantly, the tobiko adds a subtle &#8220;fishy&#8221; nuance to a regular omelet dish. It was pleasing to the taste buds. If you&#8217;re not familiar with tobiko, they are orange-hued fly fish roes commonly found at Japanese markets. Compared to masago (capelin roe), they are definitely bigger and much more expensive. I personally prefer tobiko but you can  try this recipe with masago, too. Enjoy! (Click Page 2 for the Tobiko Omelet Recipe)<br /><br /><div><img src="/images/homepage/tobiko_omelet_hp.jpg"/></div>]]></description>
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		<title>Shrimp Omelet</title>
		<link>http://rasamalaysia.com/recipe-rasa-malaysia-omelette/</link>
		<comments>http://rasamalaysia.com/recipe-rasa-malaysia-omelette/#comments</comments>
		<pubDate>Thu, 01 Feb 2007 04:18:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Onions]]></category>
		<category><![CDATA[Shrimp]]></category>

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		<description><![CDATA[I absolutely adore eggs. I cook too much of them. I eat too much of them. But I never get tired of them&#8230; Egg, as simple as it sounds, is a thing of immense versatility. You can pretty much do anything with them—boil, poach, fry, steam, stir-fried, braise—the end results are always pleasing and make my mouth water. For example, this perfectly fried omelet paired beautifully with some lightly caramelized red onions plus a few sinfully delicious and succulent shrimp. Omelet. Elegance and luxury redefined. (Click Page 2 for the Shrimp Omelet Recipe)]]></description>
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		<slash:comments>35</slash:comments>
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