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	<title>Rasa Malaysia &#187; Pork</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Grilled Five-Spice Pork Sliders</title>
		<link>http://rasamalaysia.com/grilled-five-spice-pork-sliders/</link>
		<comments>http://rasamalaysia.com/grilled-five-spice-pork-sliders/#comments</comments>
		<pubDate>Mon, 30 Apr 2012 07:31:04 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Chinese Five Spice]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14809</guid>
		<description><![CDATA[Ever since White Castle introduced the world to their &#8220;sliders,&#8221; it really is no surprise that these mini-burgers have since become a hit at any party or picnic. As they say, good things come in small packages, sliders are not only visually appealing as appetizers or finger food, but also easily customizable to suit anyone&#8217;s tastes. For this recipe, I am throwing in an Asian flair by using leftover Asian slaw from my last post and also pork patties seasoned with Chinese five-spice powder. For those who aren&#8217;t familiar with five-spice powder,  it is a seasoning mixture commonly used in Asian cooking to marinate meats consisting of ground-up cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns. Summer is just right around the corner so hopefully you will get a chance to fire up that grill soon and wow your guests with this recipe. Alternatively you can broil the patties in a conventional oven or fry them in a cast iron skillet. It&#8217;s just more fun at an outdoor grill among good company. So, what&#8217;s your favorite meat patty for sliders? Let me know. (Click Page 2 for the Grilled Five-Spice Pork Sliders Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/asian-sliders-hp.jpg"/></div>]]></description>
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		<slash:comments>17</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>Pork Dumpling Soup</title>
		<link>http://rasamalaysia.com/pork-dumpling-soup-recipe/</link>
		<comments>http://rasamalaysia.com/pork-dumpling-soup-recipe/#comments</comments>
		<pubDate>Sat, 21 Jan 2012 04:43:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13599</guid>
		<description><![CDATA[I am so thrilled that I am featured on The Kitchn, a site for people who like to get their hands dirty while they cook. Since Lunar New Year is around the corner, I thought I&#8217;d share one of my favorite recipes from my cookbook. A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing and soothing Chinese soup, hence I&#8217;ve combined the best of both worlds into this pork dumpling soup. This dish is a Cantonese delicacy and the dumplings are called Siu Kow in Cantonese, or literally &#8220;water dumplings.&#8221; This recipe is also one of the 80+ recipes featured in my cookbook Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao (Tuttle, September 2011). This pork dumpling soup is a perfect dish for the upcoming Chinese New Year celebration, which falls on January 23rd. The dumplings are filled with the perfect ratio of ground pork, shrimp, water chestnuts, and wood ear mushroom so every bite is savory, luscious, and crunchy. When shopping for the wrapper, try to find Siu Kow (Water Dumplings) wrappers in your local Asian store. They are usually square in shape and are pale yellow in color. The texture of the wrapper is thinner and more pliable compared to regular wonton wrappers. If you can&#8217;t find them, wonton wrappers would work just fine. Have a wonderful Golden Dragon year for those celebrating Lunar New Year! Head over to The Kitchn now to see the complete feature. (Click Page 2 for the Pork Dumpling Soup Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/porkdumplingsoupslide.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Peking Pork Chops (京都排骨)</title>
		<link>http://rasamalaysia.com/peking-pork-chops/</link>
		<comments>http://rasamalaysia.com/peking-pork-chops/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 17:27:26 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13393</guid>
		<description><![CDATA[It has become a long standing Chinese tradition to serve a variety of foods that symbolize good luck and prosperity during the New Year&#8217;s Eve Reunion Dinner to usher in the Lunar New Year. One example is steamed fish because the Chinese word for fish 鱼(yú) sounds similar to the word 余, which means surplus or abundance. Another is whole chicken, which represents completeness or togetherness. In the spirit of the upcoming Lunar New Year, I have prepared another pork dish of Chinese origin to add to my series of delicious Chinese New Year recipes &#8211; Peking Pork Chop (Jing Du Pork, 京都排骨). The pig is a symbol of plumpness or abundance therefore any pork dish is an auspicious symbol of prosperity. The sweetness and stickiness of the Peking style glaze respectively signify &#8220;a sweet year ahead&#8221; and &#8220;family cohesiveness&#8221;. And to top it all off, the color of the sauce is red, which is the Chinese color for celebration, prosperity, and longevity. The tenderness and juiciness of the pork coupled with the sweet, tart and smoky taste of the sauce makes this a perfect dish to serve with steamed rice. And that is why Peking Pork Chops is one of the most popular items on the menu of Chinese restaurants today. (Click Page 2 for the Peking Pork Chops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/peking_pork_chops_hp.jpg"/></div>]]></description>
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		<slash:comments>51</slash:comments>
		</item>
		<item>
		<title>Pan-fried Dumplings</title>
		<link>http://rasamalaysia.com/pan-fried-dumplings-recipe/</link>
		<comments>http://rasamalaysia.com/pan-fried-dumplings-recipe/#comments</comments>
		<pubDate>Sat, 14 Jan 2012 20:00:15 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13546</guid>
		<description><![CDATA[I am so thrilled that I am featured on Design Sponge, the mega home design website that everyone loves. Since Lunar New Year is around the corner, I decided to make pan-fried pork, shrimp, and cabbage dumplings. I had a lot of fun creating and devouring the dainty and delicious pan-fried dumplings. This recipe will be excellent for Lunar New Year because dumplings are a must-have as the shape of the dumplings appear like Chinese ingots, so having dumplings signify a prosperous year ahead with loads of fortune and money! Head over to Design Sponge now to see the complete feature with more photos. (Click Page 2 for the Pan-fried Dumplings Recipe)<br /><br /><div><img src="/images/homepage/dumpling_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pan-fried-dumplings-recipe/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Mini Spring Rolls with Chicken Floss</title>
		<link>http://rasamalaysia.com/mini-spring-rolls-with-chicken-floss/</link>
		<comments>http://rasamalaysia.com/mini-spring-rolls-with-chicken-floss/#comments</comments>
		<pubDate>Fri, 13 Jan 2012 17:35:07 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13249</guid>
		<description><![CDATA[One of the Chinese New Year goodies I love to eat is mini spring rolls filled with bits of pork, chicken, or shrimp floss. They are the crispiest munchies for the festivities and my nieces love making them as they always have so much fun assembling, rolling, frying, and then eating the mini spring rolls. I am happy that my contributor Siew Loon volunteered to share her recipe. The best time to make them is now so they remain crunchy for the New Year. Enjoy! It is 2 weeks before the we usher in the year of the Dragon. I have been busy with spring cleaning and also listing out the goodies which I would like to bake. As usual the demand for Pineapple Tarts, Butter Cookies, Peanut Cookies and Mini Spring Rolls top the list. Mini Spring Rolls have always been a very popular savoury snack as it is light and crispy. I have always liked the mini spring rolls with chicken or pork floss filling as it is tasty and easy to do. Of course you can wrap it with any filling of your choice like Dried Prawn Cili (Sambal Heh Bee) or ground peanuts if you like it to be a sweet snack. This is an easy to do snack and eat it fresh. Do not keep too long as it will lose its crispiness. More Lunar New Year Goodies: Pineapple Tarts Peanut Cookies Cornflake Cookies Kuih Bahulu Kuih Bangkit Pineapple Rolls (Nastar) . (Click Page 2 for the Mini Spring Rolls with Chicken Floss Recipe)<br /><br /><div><img src="/images/homepage/mini_spring_rolls_slide.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Mandu (Korean dumplings)</title>
		<link>http://rasamalaysia.com/mandu-recipe/</link>
		<comments>http://rasamalaysia.com/mandu-recipe/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 07:13:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13280</guid>
		<description><![CDATA[Lunar New Year is celebrated throughout Asia, notably China, Hong Kong, Taiwan, Korea, and Southeast Asia countries such as Malaysia, Singapore, and Vietnam. Even though I know that Koreans celebrate Lunar New Year, I don&#8217;t really know much about the traditions. I invited my friend Hyosun at Eating and Living back to share a Korean mandu recipe with us, as well as educate us about Korean Lunar New Year. (Previously, Hyosun shared her delicious bulgogi recipe with us.) Please welcome Eating and Living and enjoy her kimchi mandu! Hi! I’m Hyosun from Eating and Living, the Korean home cooking blog. I am delighted to be back here at Rasa Malaysia, especially when Bee is featuring a series of special recipes for the Lunar New Year&#8217;s celebration. This time, Bee asked if I could share a mandu (Korean dumplings) recipe, which Koreans enjoy as part of the New Year&#8217;s festivities. Celebrated for three days, the Lunar New Year (Seollal) is the most significant traditional holiday in Korea. It is a time for families to gather and pay respect to ancestors, through an ancestral rite (charae), and enjoy traditional food and games. Young people also honor their elders, by wishing them a prosperous and healthy New Year, with a deep bow (sebae) and receive gifts (usually money) in return. Growing up, this was one my favorite activities of New Year&#8217;s day. We always wore a new traditional dress (hanbok) and visited the elders of relatives and family friends to perform sebae. I remember I was a happy little kid with lots of money in my special little pouch made for the occasion. Food, of course, is a big part of the New Year celebration in Korea. As is the case in many cultures, it&#8217;s a tradition to gather around the table to...<br /><br /><div><img src="/images/homepage/mandu_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mandu-recipe/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Braised Pork Belly (Dong Po Rou/东坡肉)</title>
		<link>http://rasamalaysia.com/braised-pork-belly-dong-po-rou/</link>
		<comments>http://rasamalaysia.com/braised-pork-belly-dong-po-rou/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 08:28:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Pork Belly]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13211</guid>
		<description><![CDATA[Pork is most definitely not just &#8220;the other white meat&#8221; in China. From the smoky-licious BBQ Pork (叉烧) and Crispy Pork Belly (烧肉) in Cantonese cuisine to the dainty-licious Xiao Long Bao (小笼包) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking. In fact, the Chinese character for meat &#8216;肉&#8217; (ròu), refers to pork if no particular meat is specified (e.g. 咕噜&#8217;肉&#8217; translates to Sweet and Sour &#8216;Pork&#8217;). During one of my travels to China, I had the pleasure of introducing my taste buds to a deservedly popular pork dish in Chinese cuisine—the delicate and delectable Braised Pork Belly, Dongpo Pork (东坡肉). As I have mentioned before, many Chinese dish names tell interesting stories, like Beggar’s Chicken (叫化鸡) or Goubuli Baozi (狗不理包子). Dongpo Pork is an iconic feature of Hangzhou (杭州) cuisine and can be attributed to Su Shi (苏轼) a.k.a Su Dongpo (苏东坡), a scholar and court official during the Song Dynasty (宋朝), renowned today for his brilliance in poetry, calligraphy, and writings in Chinese literary history. There was a time when Su Dongpo was demoted for criticizing the emperor and sent to Huangzhou (黄州) in exile. One day, he was so engrossed in a game of Chinese chess (象棋) with an old friend that he forgot all about the Red-Cooked Pork Belly (红烧肉) braising on his stove. The fragrant aroma from the lengthy braising drifting in from the kitchen suddenly reminded him. As he took a bite of the pork, he was pleasantly surprised to find that the dish he thought had been ruined turned out to be even more tender and tastier than expected. Dongpo Pork was thus born. When he was later stationed in Hangzhou (杭州) and was overseeing a reconstruction project on the...<br /><br /><div><img src="/images/homepage/pork_belly_dongpo_rou_hp.jpg"/></div>]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Bulgogi</title>
		<link>http://rasamalaysia.com/bulgogi-recipe/</link>
		<comments>http://rasamalaysia.com/bulgogi-recipe/#comments</comments>
		<pubDate>Mon, 10 Oct 2011 23:31:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11890</guid>
		<description><![CDATA[I stumbled upon Eating and Living, a Korean food blog by Hyosun earlier this year. I was so delighted that I spent hours reading through Eating and Living, learning authentic Korean home cooking that Hyosun has been making for her family. When it comes to learning authentic Asian cooking, nothing beats learning from a native home cook who prepares the food for the family on the daily basis. Eating and Living is a wonderful food blog about Hyosun&#8217;s love for Korean recipes, complete with step-by-step photos and vibrant food photography. Let&#8217;s learn how to make Bulgogi! Hi! I&#8217;m Hyosun from eating and living, the Korean home cooking blog. I was so excited and flattered when I received an e-mail from Bee inviting me to guest post on her blog. It really is an honor to have the opportunity to guest post on this amazing blog. Bee asked if I could share a bulgogi recipe that uses gochujang, which is Korean red chili pepper paste. So I decided to show you how to make dwaeji bulgogi (aka jeyuk bokkeum) using pork belly (samgyupsal). You can also use pork shoulder or loin or chicken for this recipe. Bulgogi is a marinated meat dish made with thin slices of beef, usually rib eye. It is no doubt one of the most well-known Korean dishes outside of Korea. When it&#8217;s made with pork, it&#8217;s called dwaeji (pork) bulgogi. Unlike its beef counterpart, which is traditionally marinated in a soy sauce based sauce, pork is typically marinated in a spicy gochujang sauce. Gochujang is a fermented red chili pepper paste made primarily with gochugaru (Korean red chili pepper flakes), glutinous rice powder and fermented soybean powder. It&#8217;s pungent, spicy, slightly sweet and salty. For an authentic Korean dish, there is simply no substitute for gochujang. Gochujang can...<br /><br /><div><img src="/images/homepage/bulgogi_slide.jpg"/></div>]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<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>19</slash:comments>
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