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	<title>Rasa Malaysia &#187; Oysters</title>
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	<description>Easy Asian Recipes</description>
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		<title>Fried Oysters with Panko (Kaki Furai/Kaki Fry)</title>
		<link>http://rasamalaysia.com/fried-oysters-recipe-panko-fried-oysters/</link>
		<comments>http://rasamalaysia.com/fried-oysters-recipe-panko-fried-oysters/#comments</comments>
		<pubDate>Tue, 08 Jun 2010 23:13:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Oysters]]></category>
		<category><![CDATA[Panko]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7186</guid>
		<description><![CDATA[Everyone loves panko, or Japanese bread crumb that gives fried foods an airy, light, and super crispy coating, for example: tonkatsu (Japanese fried pork cutlet). I am no exception. In fact, every time I eat out at a Japanese restaurant or izakaya, I would always order a dish of fried appetizer and my favorite is deep-fried oysters or panko-crusted oysters. In Japanese, fried oysters is called kaki fry or kaki furai, and those two words are probably the first few Japanese words I&#8217;d learned. I remember the first time I saw this dish on a Japanese menu. Kaki means leg in Malaysian language, so you could imagine my reaction then! Of course, I found out soon enough that kaki means oysters in Japanese, and that was when I started my love affair with kaki fry (kaki furai). Of course, it also helps that I absolutely love oysters&#8230; To work with panko and make sure that you have the crispiest coating that sticks to the food and doesn&#8217;t fall off easily,  follow the steps below: First, coat your ingredient (be it pork, oysters, scallops, shrimp, etc.) with corn starch/corn flour Then, dip the ingredient into some beaten egg to seal in the corn starch Next, coat the ingredient generously with panko Finally, shake off the excess panko and deep fry to golden brown. That was exactly how I made my fried oysters with panko, super easy, fast, and the end result was absolutely crispy and delicious. And I didn&#8217;t have to shuck the oysters like this baked oysters recipe. :) (Click Page 2 for the Fried Oysters with Panko Recipe)]]></description>
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		<slash:comments>37</slash:comments>
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		<title>Oyster Recipe: Baked Oysters</title>
		<link>http://rasamalaysia.com/oyster-recipe-baked-oysters/</link>
		<comments>http://rasamalaysia.com/oyster-recipe-baked-oysters/#comments</comments>
		<pubDate>Sun, 26 Apr 2009 05:58:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Oysters]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3186</guid>
		<description><![CDATA[I love shellfish so it goes without saying that I love oysters. Oysters are plentiful and affordable in the United States. We&#8217;re blessed with fresh, live, big, fat, and succulent oysters all year long from the east coast and west coast. I would be sharing more oyster recipes if I don&#8217;t have to shuck them. To me, shucking oyster is the most difficult kitchen chore, a skill that I haven&#8217;t quite mastered. The last time I bought oysters, I almost used a hammer. I got myself four big oysters for 99 cents each. I would have gotten more, but I wanted to be sure that I could open them. I asked the store attendant and he kindly taught me the trick and it worked, except a minor cut on my finger. Anyway, as you can tell from my pictures above, my efforts paid off handsomely with these yummy-o-licious baked oysters. This baked oysters recipe calls for finely chopped garlic, parsley leaves, salt, paprika, and butter. I wish you can try these baked oysters. The recipe is so good I only wished I got more oysters at the market. I will be sharing more oyster recipes for sure, now that I can shuck them! (Click Page 2 for the Baked Oysters Recipe)]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Grilled Oysters</title>
		<link>http://rasamalaysia.com/food-porn-grilled-oysters/</link>
		<comments>http://rasamalaysia.com/food-porn-grilled-oysters/#comments</comments>
		<pubDate>Sun, 27 Jul 2008 13:48:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Oysters]]></category>

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		<description><![CDATA[Big, fat, succulent grilled oysters. Grilled with chopped garlic and chili powder, they are very yummy&#8230;(more picture after the jump) Do you like your oysters raw or cooked? Sound back via &#8220;Comments&#8221; and let me know.]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Eating Sydney: Steamed Oysters and $48/kg Pippies!</title>
		<link>http://rasamalaysia.com/eating-sydney-new-zealand-oysters-and/</link>
		<comments>http://rasamalaysia.com/eating-sydney-new-zealand-oysters-and/#comments</comments>
		<pubDate>Sun, 06 Apr 2008 11:49:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Oysters]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/eating-sydney-steamed-oysters-and-48kg-pippies/</guid>
		<description><![CDATA[Seafood is exceedingly expensive in Sydney&#8211;think $150/kg lobster sashimi (average 5-7 kg per lobster, so do your math), $88/kg mud crab, and $48/kg clams or &#8220;pippies.&#8221; (Edited: Read the comments area) OUCH! I&#8217;m not moving to Sydney anytime soon, regardless how nice and how much closer it is to Malaysia. (Edited: I just came back from the Sydney Fish Market today and have a much better picture about the price of seafood here. They are still more expensive compared to the US, and with the weakening US$ which is almost at par with AU$ now, it doesn&#8217;t help. But, they are acceptable to me now. So, I might move to Australia sooner than you think. *wink*) Anyway, these big, fat, and succulent New Zealand oysters are affordable. Priced at $3 per oyster, they were delicious. Steamed oyster with ginger and scallions is something that I miss dearly since moving away from San Francisco; somehow steamed oysters are impossible to find in Chinese restaurants in LA and Orange County. I don&#8217;t know why?! Now onto the insanely expensive pippies, but probably the best stir-fried style I&#8217;ve ever tasted, after the jump&#8230; What a great recommendation from Grab Your Fork! Unlike the Manila clams we get in the US (which could get mushy sometimes), or Kepah/Lala in Malaysia, these pippies come in a different shape, the texture is slightly chewy and rubbery, but they taste heavenly stir-fried with the XO Sauce. (XO Sauce is a Cantonese-style sauce made of chilies, onion, garlic, and dried seafoods such as scallops, shrimp, and fish.) I just love them so much! If you love shellfish like I do, I strongly recommend you to try them out if you are in Sydney. Golden Century Seafood Restaurant 金唐海鲜酒家 393-399 Sussex Street, Sydney NSW 2000 Australia Tel: (61) 2 9212...]]></description>
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		<slash:comments>42</slash:comments>
		</item>
		<item>
		<title>Oysters with Bean Sauce (Taucheo)</title>
		<link>http://rasamalaysia.com/oyster-gem/</link>
		<comments>http://rasamalaysia.com/oyster-gem/#comments</comments>
		<pubDate>Sun, 02 Dec 2007 03:11:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Oysters]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/oyster-gem/</guid>
		<description><![CDATA[Plump, juicy, succulent, perfectly cooked, soft, smooth, and absolutely DELICIOUS. Prepared with the simplest of ingredients&#8211;fermented bean paste (taucheo), ginger, scallion, red chilies&#8211;this dish is a gem&#8230; Where? Goh Huat Seng Restaurant (AKA my favorite Chinese restaurant in Penang) 59A Lebuh Kimberly 10100 Penang Malaysia Tel: (6)04-2615811, (6)04-2615646 Recipe? Yes, I do know how to make this dish, but where do I find fresh baby oysters that won&#8217;t cost me US$2 per oyster?! And no, those giant alien-like-shell-on oysters at Asian supermarkets in the United States won&#8217;t work. If you know where to find affordable (fresh) baby oysters, please let me know!]]></description>
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		<slash:comments>11</slash:comments>
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