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	<title>Rasa Malaysia &#187; Panko</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Baked Chicken Nuggets</title>
		<link>http://rasamalaysia.com/baked-chicken-nuggets/</link>
		<comments>http://rasamalaysia.com/baked-chicken-nuggets/#comments</comments>
		<pubDate>Thu, 10 Jan 2013 02:39:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Toddler Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Parmesan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20314</guid>
		<description><![CDATA[As a mother to a growing toddler, I am always frustrated that I can&#8217;t get real chicken nuggets at the stores. I don&#8217;t know why, but I haven&#8217;t been able to find a brand that produces chicken nuggets using unprocessed chicken meat.  If you are a mother, you probably share my frustration, as all kids love chicken nuggets and they should be eating real chicken instead of sodium-loaded-blended-chicken-meat coated with thick batter! Anyway, chicken nugget is my secret weapon whenever I run out of ideas what to feed my son, or whenever I feel lazy to cook a complete meal for him. Another thing, my picky eater always welcome a few pieces of chicken nuggets, dipping in his favorite teriyaki sauce. Here is the baked chicken nuggets recipe using real chicken. You don&#8217;t even have to deep fry the chicken nuggets as the baked version is equally tasty and not greasy. Plus, it&#8217;s something that you can whip up in about 30 minutes and you won&#8217;t feel guilty feeding your chicken store-bought &#8220;fake&#8221; chicken nuggets.  Try it and I am sure your kids will love the homemade chicken nuggets. (Click Page 2 for the Baked Chicken Nuggets Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Baked-Chicken-Nuggets-slider.jpg"/></div>]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Coconut Shrimp</title>
		<link>http://rasamalaysia.com/coconut-shrimp/</link>
		<comments>http://rasamalaysia.com/coconut-shrimp/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 17:19:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9322</guid>
		<description><![CDATA[Recently, there is a new takeout place near my neighborhood that sells all sorts of popular items—Korean BBQ ribs, japchae, chicken karaage, tonkatsu, coconut shrimp, etc. I have fallen in love with its coconut shrimp and have been packing them for lunch, at least twice a week. The coconut shrimp is unlike others that I have tried before—the shrimp has a juicy sweet taste that bursts in my mouth and the coating is crispy, airy, without being greasy&#8230; While I love going there for my coconut shrimp fix, it&#8217;s quite expensive as the $12 lunch box gets me only 4 shrimp. So, I decided to just make my own. I used Tiger shrimp, which is ideal for coconut shrimp because of the texture, but I find the frozen Tiger shrimp in the US pretty tasteless. To sweeten up my coconut shrimp, I added some sugar into the beaten egg, which is for the dipping of the coconut shrimp before coating with the panko and coconut flakes. To make the coconut shrimp extra crispy, I dipped the shrimp into the beaten egg and the coating twice. The end result is an amazing serving of coconut shrimp—plump, juicy, crispy, with a tint of sweetness. I made spicy tartar sauce as the dipping sauce. I asked my nanny to taste the goods, and she said that it&#8217;s the BEST that she has ever tasted. She immediately asked for my coconut shrimp recipe. Try it yourself, coconut shrimp makes a great party food that is sure to please. (Click Page 2 for Coconut Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/coconut_shrimp_hp.jpg"/></div>]]></description>
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		<slash:comments>30</slash:comments>
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		<item>
		<title>Tonkatsu</title>
		<link>http://rasamalaysia.com/tonkatsu-recipe/</link>
		<comments>http://rasamalaysia.com/tonkatsu-recipe/#comments</comments>
		<pubDate>Tue, 12 Jul 2011 16:19:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9312</guid>
		<description><![CDATA[When I first started blogging five years ago, there were only a few Japanese cooking blogs, and they are mostly in Japanese. Just One Cookbook by Nami is an English food blog about Japanese cooking. As I love Japanese food, I immediately fell in love with the blog. I remember spending the whole afternoon reading Just One Cookbook when I first discovered it. Please welcome Nami to Rasa Malaysia as she shares the classic Tonkatsu recipe (Japanese pork cutlet) with us. Nothing beats learning authentic Japanese home cooking from a native. Enjoy! Hi everyone! My name is Nami, author of Just One Cookbook. I am an avid reader of Bee’s site and I just love her recipes. Imagine my surprise and how delighted I was when Bee asked me to make a delicious Tonkatsu (Japanese deep fried pork cutlet) guest post for her dedicated readers&#8230; Deep frying food might scare some of you away but I’ve prepared an easy-to-follow recipe. It might seem complicated but the process is actually very simple. You just need to know a few tricks to make the perfect Tonkatsu, juicy on the inside and crispy on the outside. The key to great Tonkatsu is to double fry the pork. You deep fry once and let the pork sit for a bit, then deep fry again to get the ultimate crispiness. I hope you enjoy my Tonkatsu recipe at home! (Click Page 2 for the Tonkatsu Recipe)]]></description>
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		<slash:comments>23</slash:comments>
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		<item>
		<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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