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	<title>Rasa Malaysia &#187; Rice</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Spam Fried Rice</title>
		<link>http://rasamalaysia.com/spam-fried-rice/</link>
		<comments>http://rasamalaysia.com/spam-fried-rice/#comments</comments>
		<pubDate>Mon, 23 Apr 2012 07:14:11 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14665</guid>
		<description><![CDATA[Spam. Not the spam you get in your email inbox every day, but the &#8220;spiced ham&#8221; or canned pre-cooked meat that is very popular here in the United States and around the world. Everyone knows that Spam is not healthy food; we feel sorry for our health as we consume it, but let&#8217;s just confess that many of us actually do like it. I like it. My late mother used to make spam with fried eggs. I also like it in my instant noodles, sometimes in my sandwiches, but mostly in Spam fried rice. Little cubes of spam, mixed vegetables, rice, and eggs often make a quick lunch for me. Spam fried rice is so easy to make, filling, and actually quite tasty. Don&#8217;t feel guilty about eating spam. Many people do. So once in a while, make yourself a serving or two of Spam fried rice and indulge in the guilty pleasure! (Click Page 2 for the Spam Fried Rice Recipe)<br /><br /><div><img src="/images/homepage/spam_fried_rice_hp.JPG"/></div>]]></description>
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		<slash:comments>13</slash:comments>
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		<item>
		<title>Deluxe Baby Porridge</title>
		<link>http://rasamalaysia.com/deluxe-baby-porridge/</link>
		<comments>http://rasamalaysia.com/deluxe-baby-porridge/#comments</comments>
		<pubDate>Sun, 23 Oct 2011 20:39:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baby & Toddler Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Sweet Potato]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11208</guid>
		<description><![CDATA[I haven&#8217;t posted new baby recipes for a while but a good friend finally motivated me to do so. She has been cooking the sweet potato porridge for her daughter and can&#8217;t wait for my new baby recipes. So, here is my deluxe baby porridge recipe that I have been making for Baby G since he was 7 months old. It&#8217;s called deluxe baby porridge because I have added many nutritious and delicious ingredients to the porridge: protein (you can use chicken, ground pork, fish, or beef), dried scallop (the secret ingredient in Chinese cooking that makes food extra yummy), silver fish or baby anchovy (which is loaded with calcium), potato (sweet potato or regular Russet potato or Yukon Gold), squash (I love pumpkin, kabocha, or butternut squash), vitamin C (tomato, broccoli florets, green beans, carrots), and onion. Onion has many medicinal benefits and stimulates good appetite. I also add an egg yolk towards the end of the cooking because Baby G doesn&#8217;t like formula. Believe it or not, Baby G has been eating this same porridge for over 6 months (he is now 13 months) and he never gets bored; in fact, he eats more and more each day because he is now an active walker! This recipe is very versatile because you can change the combinations I proposed above: use a different protein every day, change your potato, squash, and vitamin C and you have many variations. For me, the silver fish, dried scallop, and onion always stay because of the great flavors they lend to the porridge. Please take note that the dried scallops are quite expensive but if you do get it, buy the small dried scallops (slightly bigger than a dime), preferably from Japan. It&#8217;s hard to swallow so I always remove it from the...<br /><br /><div><img src="/images/homepage/deluxe_porridge_hp.jpg"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>California Roll</title>
		<link>http://rasamalaysia.com/california-roll-recipe/</link>
		<comments>http://rasamalaysia.com/california-roll-recipe/#comments</comments>
		<pubDate>Fri, 19 Aug 2011 22:19:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Seaweed]]></category>
		<category><![CDATA[Vinegar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11094</guid>
		<description><![CDATA[California roll was the first sushi I attempted when I got my sushi mat many years ago. Even though California roll is an Americanized-version of sushi, many people love it because of the great taste. When I thought about posting the California roll recipe here, Nami of Just One Cookbook immediately came to my mind as she has previously shared her Tonkatsu recipe with us. Please welcome Just One Cookbook again with her mouthwatering and picture perfect California roll. You can also find the step-by-step picture guide on rolling sushi. Have fun! California roll is one of the most popular sushi rolls enjoyed in the US. It’s suitable for both adults and kids since it uses cooked crab meat or artificial crab. Besides crab meat, the roll usually contains cucumber and avocado, and the outer layer of rice is covered with toasted sesame seeds or tobiko. California roll has become a very popular icon for sushi in the world and often served as a part of set meal for lunch in Japanese restaurants and now even offered in American supermarkets. California roll was born in Los Angeles, California in the 1960s by a Japanese sushi chef who came to the US to introduce sushi. Uramaki (inside-out roll) was also created this time as Americans did not like seeing the nori on the outside of the roll. Since then, all the Americanized rolls like Rainbow roll and Dragon roll have become very popular, and now some of sushi restaurants in Japan even serve Americanized sushi rolls, such as California roll. (Click Page 2 for the California Roll Recipe)<br /><br /><div><img src="/images/homepage/california_roll_hp.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Chicken Rice</title>
		<link>http://rasamalaysia.com/chicken-rice/</link>
		<comments>http://rasamalaysia.com/chicken-rice/#comments</comments>
		<pubDate>Sun, 10 Jul 2011 01:47:48 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9289</guid>
		<description><![CDATA[You know that someone is a serious and great cook when she tirelessly perfects her recipes even though it means that the family has to eat the same dish over and over again, Sherie of Maameemoomoo is just that with her Hainanese chicken rice recipe, a popular dish in Malaysia and Singapore. Maameemoomoo food blog is one of the finalists of Singapore Blog Award; it beckons with mouthwatering recipes and gorgeous photography, one that is sure to stir up your appetite. Please welcome Maameemoomoo to Rasa Malaysia with her perfect Hainanese chicken rice recipe. Enjoy! Truth be told, I got to know about Rasa Malaysia quite sometime ago back in 2006 from one of my favourite food blogs then. All these years, I&#8217;ve been silently supporting Bee without her knowing but now, errrmmm&#8230; not so silently anymore aye? :) When Bee invited me to do a guest post for her last month, I was elated but at the same time, a little worried&#8230; Why? Just take a look at the Bee&#8217;s recipe index. I doubt that there is any Malaysian/ Singaporean dish that has not been featured on Rasa Malaysia already. Fortunately, 1 out of 2 suggestions suggested got Bee thrilled and she was quick to agree to it because she hasn&#8217;t featured this particular dish, yet. Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese Cuisine, Malaysian Cuisine and Singapore Cuisine. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). Don&#8217;t be surprised though, if you find the chicken rice served in Hainan, China is different from what you can find in Southeast Asia. Over the years, adaption has been made by the Chinese Hainanese clan who migrated to Southeast Asia which resulted today&#8217;s Hainanese chicken rice in Singapore and Malaysia....]]></description>
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		<slash:comments>49</slash:comments>
		</item>
		<item>
		<title>Kimchi Fried Rice</title>
		<link>http://rasamalaysia.com/kimchi-fried-rice/</link>
		<comments>http://rasamalaysia.com/kimchi-fried-rice/#comments</comments>
		<pubDate>Tue, 14 Jun 2011 22:35:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8885</guid>
		<description><![CDATA[My husband has a good Korean friend whose mother-in-law runs a restaurant in LA&#8217;s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever. Kimchi fried rice takes practically 15 minutes to prepare and calls for a few basic ingredients: kimchi, overnight steamed rice, and egg.  If you like, you can add meat such as beef, chicken, spam, or bacon, but I like the plain kimchi fried rice. It is delicious as is&#8230; The egg is often cooked sunny side up and placed on top of the rice. For my food photography, I served it separately to let the kimchi fried rice shines through in the photos. (You can check out the complete gallery by clicking on the top picture above.) Many Koreans make Kimchi fried rice whenever they need to use up the kimchi at home. To me, kimchi fried rice is one easy recipe that produces mouthwatering and satisfying result. If you like Korean recipes, you might also like these recipes on Rasa Malaysia: Japchae (Chap Chae) - sweet potato noodles Kalbi (Galbi) &#8211; BBQ beef short ribs Bibimbap &#8211; mixed rice with vegetables (Click Page 2 for the Kimchi Fried Rice Recipe)]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Chicken Biryani</title>
		<link>http://rasamalaysia.com/chicken-biryani-recipe/</link>
		<comments>http://rasamalaysia.com/chicken-biryani-recipe/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 06:59:41 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8094</guid>
		<description><![CDATA[I&#8217;ve been stalking Fork Spoon Knife for a while—a gorgeous food blog authored by Asha which is full of beautiful food photography and excellent recipes. Hailed from India and currently resides in New York City, Asha is pampered by two generations of talented cooks in the family. As such, Asha has a discerning palate and love to cook and entertain friends and family. Please welcome Fork Spoon Knife with her South Indian Chicken Biryani recipe, one of the most requested Indian recipes on Rasa Malaysia. Enjoy! Biryani is typically a special occasion dish, for many reasons. This dish is particularly known for its many layers of flavors that slowly develop and meld together. So, it’s a multi step process that requires much love in many installments over a long cooking time. Also, those flavors and the aromas from the dish come from a blend of spices that are typically not used in everyday cooking and are pricier, hence adding to the special feel&#8230; The concept of the Biryani came from Persians. When the Mughals conquered Northern India, they introduced much of their cuisine to the populace. As their rule spread further South, most Indian were exposed to the delicacy and it took a firm place in every Indian’s heart. And, then, every region of the country adopted the dish as its own and lent a distintive flavor and taste to it by modifying the ingredients as also the method based on the indigenous cuisine. Over time, a distintive difference developed between the Biryani as it is served in North India (that is only a slightly modified version of the Persian original) and that in the South, especially, Keral and Tamil Nadu, which, has been significantly modified to suit the Southern Palate. Particularly, in the South, the meat is cooked in...]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Sushi Rice Recipe</title>
		<link>http://rasamalaysia.com/sushi-rice-recipe/</link>
		<comments>http://rasamalaysia.com/sushi-rice-recipe/#comments</comments>
		<pubDate>Wed, 08 Dec 2010 16:57:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7822</guid>
		<description><![CDATA[How to make sushi rice? This is probably one of the most fundamental questions when it comes to Japanese cuisine, thanks to the increasing popularity of sushi in the world. Home cooks who are interested in Japanese cuisine will ultimately want to learn how to make perfect sushi rice—the vinegared rice which is the building block of all sorts of sushi. Once you master a great sushi rice recipe, you can make just about any sushi to your liking&#8230; A basic sushi rice is made with short grain rice with three basic ingredients: Rice Vinegar Sugar Salt Other than the rice, the most important ingredient is the rice vinegar, which is pretty much the soul of the sushi rice. The sugar and salt are added to flavor the sushi rice to one&#8217;s liking. Therefore, a perfect sushi rice starts with a good rice vinegar and I always use Mizkan Rice Vinegar. As the #1 brand for vinegar and vinegar-related condiments in Japan, Mizkan is the brand that my Japanese friends recommended when I first learned how to make sushi many years ago. If you want something easier, you can use Mizkan Sushi Seasoning, which is widely used in Japan. This all-in-one sushi seasoning has the perfect and authentic flavor so anyone can make sushi if they want. Here are some tips that I would like to share with you when making sushi rice: Use only high quality Japanese white short-grain rice. You can get the rice at Asian supermarkets or Japanese food stores. Wash the rice thoroughly with water before cooking. The rice is ready to be cooked when the water becomes clear—an indication that the &#8220;starch&#8221; coating the rice is completely washed off. Use an electric rice cooker to cook the rice. Add rice vinegar or sushi seasoning right...]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Bean Sprout Beef Rice Bowl</title>
		<link>http://rasamalaysia.com/bean-sprout-beef-rice-bowl/</link>
		<comments>http://rasamalaysia.com/bean-sprout-beef-rice-bowl/#comments</comments>
		<pubDate>Fri, 22 Oct 2010 18:59:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Bean Sprout]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7664</guid>
		<description><![CDATA[I am done with my confinement but am a little overwhelmed at the moment. Please enjoy this guest post by Beyond Kimchee, a fabulous Korean food blog that I recently discovered. Authored by Hyegyoung (aka Holly), a native of South Korea, Beyond Kimchee is a chronicle of Holly&#8217;s recipes and the food she prepares for her two kids and husband. If you love Korean food, you ought to check it out as the step-by-step picture instructions on her site are absolutely awesome and makes learning Korean food so much more fun and easier! Welcome to Rasa Malaysia, Holly. (Please click on the image above to view the step-by-step cooking guide.) It is so exciting to see more and more people trying Korean recipes in their homes these days. I was blown away to see how many Galbi or Kimchee recipes are on the web when I first thought of having my own Korean food blog about 6 months ago. Some recipes are very excellent and some, well&#8230; I had to raise my eyebrow. I must have been hibernating in the cave all these years while Korean Bulgogi Taco swiped the valley of California, or Kimchee stew had become an addictive to some of those K-pop lovers. Korean food is earthy and somewhat rustic I would say. There&#8217;s no exotic ingredients and you don&#8217;t need special tools or gadgets to create wonderful meals. Your knife and hands are your best friends in the kitchen. The biggest challenge I face every time I organize my recipes into my blog is converting a little bit of this into tablespoons, and a little bit of that into teaspoons. Most Korean home cooks don&#8217;t use measuring cups or spoons. I bet that goes same to other Asian home cooks as well. We just trust our...]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Claypot Chicken Rice</title>
		<link>http://rasamalaysia.com/claypot-chicken-rice-recipe/</link>
		<comments>http://rasamalaysia.com/claypot-chicken-rice-recipe/#comments</comments>
		<pubDate>Fri, 16 Apr 2010 22:44:20 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6940</guid>
		<description><![CDATA[Claypot chicken rice is popular in many Asian countries, for example: Hong Kong, Malaysia and Singapore, but I&#8217;ve always cheated with a rice cooker when making it at home. I&#8217;m so glad that Danielle of Bon Vivant—a gorgeous food blog with great writing, mouthwatering recipes and food photography—is sharing her claypot chicken rice recipe with us. Danielle is a Singaporean who lives in the bay area; I applaud her dedication and patience in preparing this claypot chicken rice. Check out her wonderful guest post below and don&#8217;t forget to hop over to Bon Vivant for more awesomeness. I&#8217;m very certain that you will like what you see on Bon Vivant! There are so many wonderful ways to cook a meal these days—from the blink of a microwave to the meditative warmth of braising in an oven. Despite the array of &#8216;modern&#8217; gadgets like the slow cooker, pressure cooker and the microwave, I must profess that I&#8217;m decidedly old school in owning none of these. On the contrary, I actually enjoy the waiting (and the work) involved with the slow cooking process. It&#8217;s like having front-row seats at the Evolution of Dinner; you&#8217;re witnessing the transformation of food from it&#8217;s raw, organic state into one capable of bringing you to gustatory heaven. When I started cooking for myself, I appreciated the &#8220;quick weeknight&#8221; recipes found in the pages of any magazine. These were functional, utilitarian meals designed to satisfy hunger and send me off to bed for a good night&#8217;s rest. What I really looked forward to on the weekends though, was the time I could have to spend in the kitchen: I relished the four hours it took to transform perfectly smooth tomatoes into scabs of tomato confit and thought nothing of burying soft, plump pieces of cod in salt...]]></description>
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		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Yam Rice (芋头饭)</title>
		<link>http://rasamalaysia.com/yam-rice-recipe/</link>
		<comments>http://rasamalaysia.com/yam-rice-recipe/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 21:14:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Yam]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6000</guid>
		<description><![CDATA[Yam or taro is a root vegetable that I love to eat. There are quite many ways to make yam (taro)—sweet as in Bubur Cha Cha, sweet yam paste (or nee), or savory as in Yam Rice. My late parents loved Yam Rice and I am glad that I&#8217;d acquired the liking for this dish. In my family, we almost never had yam rice at home so I didn&#8217;t know how to make yam rice until my mother-in-law came visit us a few years ago. She taught me how to make this easy one-pot dish and now, I whip it up whenever I am lazy to cook&#8230;(get yam rice recipe after the jump) In Penang, yam rice is often sold by Yong Tau Foo hawkers and it&#8217;s the very reason why I fell in love with it  because I am a huge fan of Yong Tau Foo. Imagine a bowl or two of aromatic yam rice to go with the different varieties of fish balls, fish paste stuffed inside tofu, chili, okra, and more; it&#8217;s simply delectable. Here is my yam rice recipe. If you have an electric rice cooker at home, you will be able to make yam rice rather painlessly. I also made some Yong Tau Foo which I will share the recipe with you soon. My friend Noobcook had just made her version of yam rice with Chinese BBQ pork (char siu), check it out. (Click Page 2 for the Yam Rice Recipe)]]></description>
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		<slash:comments>59</slash:comments>
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