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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>Gyudon (Japanese Beef Bowl)</title>
		<link>http://rasamalaysia.com/gyudon-recipe/</link>
		<comments>http://rasamalaysia.com/gyudon-recipe/#comments</comments>
		<pubDate>Wed, 31 Oct 2012 16:39:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20223</guid>
		<description><![CDATA[When I was a poor college student, one of my favorite places to eat is Yoshinoya, the Japanese fast-food chain specializing in rice bowls, or donburi. If you have tried Yoshinoya, you will know that gyudon, or simmered beef with onion served on top of a bowl of warm steamed rice is their signature dish. As a starving student, gyudon was my perfect meal and I enjoyed eating it. The beef bowl has pretty much launched the Yoshinoya restaurant empire, now with over 1,400 locations in Japan and the world! Gyudon (牛丼) is a popular dish in Japan. Packed in bento boxes, disposable styrofoam bowl or plastic boxes, gyudon can be can be found pretty much anywhere in Japan: train stations, food section at supermarkets, or local convenient stores such as 7-Eleven. It&#8217;s also a homey dish that many Japanese home cooks prepare at home. The reason is simple: gyudon is delicious and makes a filling meal. The cooking method of gyudon is very similar to sukiyaki donburi, a recipe that I have shared a couple of months ago. With gyudon, it&#8217;s actually easier, with easy-to-find everyday ingredients, but the taste is equally tantalizing. When I first started learning about Japanese cooking, my Japanese friend told me that there are four key ingredients in Japanese cuisine: soy sauce, mirin, sake, and dashi (bonito and kelp stock). She also told me to get a good dashi-based soy sauce or soup base. She said that once I have mastered the harmony of these four key ingredients, I would have mastered basic Japanese recipes. She is absolutely right. Nowsdays, I never run out of my Mizkan Honteri Mirin and Mizkan (Bonito Flavored) Soup Base. I find gyudon especially hearty and satisfying during the cold fall/winter months. Make a big batch of steamed rice...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/gyudon_hp.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Oyakodon (Japanese Chicken and Egg Rice)</title>
		<link>http://rasamalaysia.com/oyakodon-recipe/</link>
		<comments>http://rasamalaysia.com/oyakodon-recipe/#comments</comments>
		<pubDate>Thu, 27 Sep 2012 16:38:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19357</guid>
		<description><![CDATA[As I mentioned in the Sukiyaki Donburi post, other than bento, rice bowls are very popular in Japan. Rice bowls are called donburi in Japanese. Donburi is basically a one-meal dish where the rice and the side dish—consisting of either meat, fish, eggs, and/or vegetables—are served together in one big rice bowl as a complete meal. With the right recipe and combination, donburi is guaranteed to please as it&#8217;s delicious, convenient, and gratifying. In addition, there are endless variations of donburi that one can make to suit the palate. One of the most popular and common donburi is oyakodon, or chicken and egg rice. In Japanese, oyakodon or 親子丼 literally means parent and child bowl. I don&#8217;t know the origins of the name, but I can tell you that the combination of chicken and eggs on top of rice is utterly delightful. Egg is an important ingredient in donburi. It&#8217;s used to make the simmered egg sauce in many recipes, including oyakodon. The eggs must not be over-beaten; they should remain light and fluffy after simmering with the sauce. More importantly, the simmered chicken and eggs have to soak up the flavors of the seasonings. When serving the chicken and eggs on top of steamed rice, the sauce would lend its flavor to the rice, hence making this simple and humble oyakadon the ultimate donburi dish that everyone loves. Traditionally, the best oyakodon recipe calls for dashi, or Japanese soup stock made of dried bonito flakes and kombu (dried kelp). I made mine with Mizkan Bonito Flavored Soup Base, which is precisely soy sauce with dashi. Since there is bonito flavoring in the Soup Base, there is no need to make dashi and hence making traditional Japanese cooking very accessible to every home cook. I can&#8217;t even begin to tell...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/oyakodon_hp.JPG"/></div>]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<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 Recipes]]></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>16</slash:comments>
		</item>
		<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[Recipes]]></category>
		<category><![CDATA[Toddler 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 Nami 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>52</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 Recipes]]></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>35</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>28</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>17</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 Sprouts]]></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>22</slash:comments>
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