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	<title>Rasa Malaysia &#187; Pork Ribs</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Honey-Glazed Baby Back Ribs</title>
		<link>http://rasamalaysia.com/honey-glazed-baby-back-ribs/</link>
		<comments>http://rasamalaysia.com/honey-glazed-baby-back-ribs/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 12:13:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Molasses]]></category>
		<category><![CDATA[Pork Ribs]]></category>
		<category><![CDATA[Sambal Oelek]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21369</guid>
		<description><![CDATA[One of the favorite food of Mr. Rasa Malaysia is baby back ribs. He loves all sorts of ribs, but especially partial to Chinese-style ribs and American BBQ ribs. He doesn&#8217;t have much of an opinion whenever we dine out as I am always the ones who decide where we eat at, but whenever he is in the mood to take charge, his answer is pretty predictable: ribs. He has taken me and his friends to unknown restaurants at obscure places, for some hole-in-the-wall ribs. If there is one thing he is obsessed with when it comes to food, I think that would be it, and very lucky for us, our good friend Slap Yo&#8217; Daddy is one of the top BBQ pit masters in the US, and he would always bring us some of his award-winning and extremely delicious baby back ribs. These honey-glazeed baby back ribs was prepared for him. I am not much a ribs person, other than using them to flavor my Chinese soups or stews, but I was pleasantly surprised with the sticky, gooey, and addictive great taste of this recipe. This honey-glazed baby back ribs recipe is adapted from the Food &#38; Wine magazine. I love the addition of sambal oelek or chili-garlic sauce for a tint of spicy note. Either way, Mr. Rasa Malaysia happily devoured the dish which was specially cooked for him. If you love yourself some Chinese/Asian-style good ribs, you can certainly try this recipe out! (Click Page 2 for the Honey-Glazed Baby Back Ribs Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/01/Honey-Glazed-Baby-Back-Ribs-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>BBQ Ribs Recipe</title>
		<link>http://rasamalaysia.com/bbq-ribs-recipe/</link>
		<comments>http://rasamalaysia.com/bbq-ribs-recipe/#comments</comments>
		<pubDate>Tue, 14 Jul 2009 18:32:47 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork Ribs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3785</guid>
		<description><![CDATA[Americans take BBQ ribs very seriously. When it comes to BBQ ribs, attention to details spans from spice rub/seasonings, sauce, pork flavor, texture, smoke, appearance, scent, mouthfeel, cooking and grilling techniques to the overall balance of the ultimate product. Originated and perfected in the American South, BBQ ribs is at the very core of American food culture. When I contemplated to have a BBQ ribs recipe, I was a little worried. The all-American BBQ ribs is not my everyday Malaysian or Asian recipe, and is surely not my forte. Eventually, I settled with a Chinese-style baby back ribs recipe, using none other the recipe for Chinese BBQ pork or char siu. Sticky sweet with a perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with baby back ribs. For the techniques, I used a combination of oven roasting plus BBQ grilling. I set my oven to 325 degrees F and roasted the ribs for about two hours. I then transferred them onto the outdoor grill for a charred finish over direct heat. My verdict: juicy, moist, flavorful, and finger-licking good. Summer is in full swing so surprise your guests with these exotic Chinese-style BBQ baby back ribs! Now, please do tell me what is your favorite BBQ ribs recipe and how you make it. Thank you. (Click Page 2 for the BBQ Ribs (Chinese-style) Recipe)]]></description>
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		<slash:comments>64</slash:comments>
		</item>
		<item>
		<title>Black Bean Spare Ribs Recipe</title>
		<link>http://rasamalaysia.com/black-bean-spare-ribs-recipe/</link>
		<comments>http://rasamalaysia.com/black-bean-spare-ribs-recipe/#comments</comments>
		<pubDate>Fri, 20 Mar 2009 15:41:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fermented Black Beans]]></category>
		<category><![CDATA[Pork Ribs]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/?p=2167</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Today,  I am very pleased to have Diana Kuan of Appetite for China as a guest writer on Rasa Malaysia. Based in Beijing, Diana is a freelance writer and cooking instructor specializing in Chinese food recipes; she has also written for The Boston Globe, Food &#38; Wine, and other publications. Please welcome Appetite for China as she shares her recipe of spicy black bean spare ribs recipe with us. In Chinese cooking, there are few ingredients more versatile than fermented black beans. You can use it to flavor steamed fish, eggplant, or one of my favorite Sichuan dishes, twice-cooked pork. It has a pungent, earthy aroma; a spoonful of black beans packs so much flavor you often don&#8217;t need additional salt. One way to use fermented black beans is to buy them whole, rinse them under cold water, and chop them up. Of course, it&#8217;s also easy to find prepared black bean sauce at a local Chinese market. My latest obsession is chili black bean sauce. I keep a small bottle in the fridge and pull it out whenever I need a reliable sauce at the last minute. Have you ever had steamed spare ribs at a Chinese dim sum restaurant? Yes, those little juicy ribs in the bamboo steamer, covered with with a dark garlicky sauce that everyone&#8217;s chopsticks fight for. No matter how good they taste, have you ever wondered how much better they would be pan-fried, with a spicier sauce? These spare ribs take only 15 minutes to cook, and the ingredients require little chopping. The brown sugar add a tinge of sweetness to compliment the black beans and chili oil. And be sure to have rice handy; you&#8217;ll need it to sop up the addictive sauce. (Click Page 2...]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Chinese Pork Ribs Recipe (白萝卜蚝干焖排骨)</title>
		<link>http://rasamalaysia.com/recipe-braised-daikonturnip-with-pork/</link>
		<comments>http://rasamalaysia.com/recipe-braised-daikonturnip-with-pork/#comments</comments>
		<pubDate>Fri, 18 Jan 2008 19:13:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Daikon]]></category>
		<category><![CDATA[Dried Oysters]]></category>
		<category><![CDATA[Pork Ribs]]></category>

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		<description><![CDATA[To me, cooking is an act of discovery&#8211;the discovery of combining and pairing ingredients for a remarkably delicious meal. Sometimes, the discovery comes in a disguise and happens by chance, just like this scrumptious dish of Chinese braised  pork ribs with daikon and dried oysters (白萝卜蚝干焖排骨). I developed this pork ribs recipe myself, not intentionally, but rather spontaneously. Sometimes, great things do happen with leftover ingredients in my fridge, in this case, daikon/turnip, pork ribs, dried oysters (previously I used them in my chicken congee/porridge), and dried wolfberries/goji berries. This is a traditional Chinese recipe. Using low heat to slowly braise and cook the ingredients&#8211;preferably with a claypot&#8211;this cooking technique retains the natural flavor of the pork ribs while bringing out the sweetness of daikon and the briny taste of dried oysters. And the wolfberries completed the balance and taste of this dish with a tint of fruity sweetness&#8230; While this Chinese pork ribs recipe is probably not fine-dining or restaurant-worthy, it tastes so pleasing and homey that I strongly urge you to try it out. (My Chinese pork ribs pictures really don&#8217;t do justice to my recipe. I mean, how can you make pork ribs+daikon+dried oysters+wolfberries any more photogenic?) (Chinese recipes, prepare authentic Chinese food now!) (Click Page 2 for the Chinese Pork Ribs Recipe)]]></description>
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		<slash:comments>23</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[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>
		</item>
		<item>
		<title>Lotus Root Soup Recipe</title>
		<link>http://rasamalaysia.com/back-to-basics-pork-ribs-and-lotus-root/</link>
		<comments>http://rasamalaysia.com/back-to-basics-pork-ribs-and-lotus-root/#comments</comments>
		<pubDate>Thu, 04 Jan 2007 01:39:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Lotus Root]]></category>
		<category><![CDATA[Pork Ribs]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/back-to-the-basics-pork-ribs-and-lotus-root-soup/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) This past holiday season, I ate a lot, in fact, way too much. After all those festive meals, heavy big-fish-big-meat (大鱼大肉) and crazy seafood consumptions, I crave for something very simple, homey, and economical&#8211;and this lotus root soup came to my rescue&#8230; Recently, when I was dining out at a Cantonese-style restaurant and had their daily soup (老火汤), I saw these dried honey dates (蜜枣) in the residue of the soup. After much asking around, I learned that this is the secret ingredient that Cantonese cooks use when they make their soup. (Cantonese people, especially those in Hong Kong, are famed for stewing up very tasty soups.) The secret ingredient sure didn&#8217;t disappoint. I have never made such savory soup before. The taste of the pork ribs complimented the sweetness of these dried honey dates and the end result was a very light, pleasing, and refreshing soup that I just couldn&#8217;t stop sipping. It&#8217;s time to take a break from fancy meals; it feels (and tastes) really good to be back to the basics. (Click Page 2 for the Lotus Root Soup Recipe)]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Bean Curd Sticks and Pork Ribs Soup Recipe</title>
		<link>http://rasamalaysia.com/recipe-bean-curd-sticks-and-pork-ribs/</link>
		<comments>http://rasamalaysia.com/recipe-bean-curd-sticks-and-pork-ribs/#comments</comments>
		<pubDate>Fri, 24 Nov 2006 20:10:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bean Curd Sticks]]></category>
		<category><![CDATA[Pork Ribs]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/bean-curd-sticks-and-pork-ribs-soup-recipe/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) I am partial to soybean foods: bean curds, tofu, soy milk, bean curd sheets, bean curd sticks, and vegetarian food made of soybeans. I consume these products a lot; as a matter of fact, I drink soy bean milk every day and I can&#8217;t live a week without soy sauce. Bean curd sticks (known as &#8220;Teik Gah Kee&#8221; in Hokkien, or &#8220;Foo Chuk&#8221; in Cantonese) is one of my favorite soybean foods. I love them in soup&#8211;with pork ribs, dried mushrooms, and red dates&#8211;cooked slowly over low heat. Bean curd sticks soup is certainly my comfort food; I appreciate the warming effect it brings on a cold day&#8230; While soup is not hard to make, making really good soup requires skills, patience, and a good cookware. (A pressure cooker or a crock pot preferred but it takes the longest time to cook.) A great soup should have a somewhat clear broth; the soup base shouldn&#8217;t look overly cloudy or murky. A great soup should also retain all the essential essence of the ingredients&#8211;in this case, the meaty taste of pork ribs, the delicate sweetness of dried red dates, and the unique taste that is of the beancurd sticks. This soup is certainly not my typical 30-minute meals, but it sure ranks high in my favorite food list. Related Post: Bak Kut Teh / Pork Bone Tea Soup Recipe (Click Page 2 for the Bean Curd Sticks and Pork Ribs Soup Recipe)]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Bak Kut Teh Recipe (Pork Bone Tea Soup)</title>
		<link>http://rasamalaysia.com/recipe-bak-kut-teh-pork-bone-tea/</link>
		<comments>http://rasamalaysia.com/recipe-bak-kut-teh-pork-bone-tea/#comments</comments>
		<pubDate>Sat, 21 Oct 2006 05:54:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork Ribs]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/bak-kut-teh-recipe-pork-bone-tea-soup/</guid>
		<description><![CDATA[(Originally published in 2006, this post is updated with new photos.) Bah Kut Teh or Pork Bone Tea is a Chinese soup dish. Infused with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of garlic, this soup fills the kitchen with evocative scents. Bah Kut Teh needs a couple hours of slow boiling and the end result is concoction perfumed with a sweet herbal and earthy flavor. It&#8217;s best cooked and served in a clay pot and eaten with plain white rice, yau char kway (Chinese crullers), a dish of stir-fried vegetables such as Chinese Greens in oyster sauce, and a small plate of chili plus soy sauce condiment&#8230; If you make Bak Kut Teh at home, do save a bowl or two as your breakfast the following day. The interplay of these herbs, spices, and ingredients usually reaches its height the next morning and you will find that overnight Bak Kut Teh tastes even better than freshly made. Slurp the soup and savor each drip of the essence until there is no single drop left. Intensely flavorful and hearty, Bak Kut Teh is certainly my cup of tea. (Click Page 2 for the Bak Kut Teh Recipe)]]></description>
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		<slash:comments>39</slash:comments>
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