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	<title>Rasa Malaysia &#187; Scallions</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Mini Quiches</title>
		<link>http://rasamalaysia.com/mini-quiches/</link>
		<comments>http://rasamalaysia.com/mini-quiches/#comments</comments>
		<pubDate>Wed, 19 Dec 2012 02:39:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Cherry Tomatoes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20955</guid>
		<description><![CDATA[Quiche is French pastry crust filled with  savory egg custard made with cheese, eggs, ham, meat or vegetables. My co-worker introduced me to quiche many years ago and I have been hooked on quiche since. Quiche is something that I can eat on a daily basis, with some salad, and preferably with a serving of French onion soup. I simply adore the crumbly texture of the pastry crust and the rich, creamy, and utterly delicious filling. If you eat out or buy from French bakeries, quiche can be quite big. That&#8217;s why I love mini quiches—miniature quiche filled with the same ingredients albeit a much smaller size. The smaller package makes mini quiches a perfect party food that everyone can just pick up and savor as a finger food, for the holiday parties. Another bonus of being small, even the picky toddlers and eaters at your home can enjoy it. It&#8217;s packed with lots of high-energy ingredients, but more importantly, they are absolutely appetizing and I am sure that the kids will enjoy it as much as an adult this holiday season. (Click Page 2 for the Mini Quiches Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/12/Mini-Quiches-slider.jpg"/></div>]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Ginger and Scallion Beef (姜葱牛肉)</title>
		<link>http://rasamalaysia.com/ginger-and-scallion-beef/</link>
		<comments>http://rasamalaysia.com/ginger-and-scallion-beef/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 17:06:58 +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[Beef]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11551</guid>
		<description><![CDATA[A fellow Malaysian at Ohio Wagyu sent me some of his farm-raised wagyu beef. He flew the beef overnight to me, and when I received them, they were still ice cold and frozen. My favorite of all was the flank steak, which I used to make the ponzu and miso butter steak, and the leftover, I made them into Chinese ginger and scallion beef. Ginger and scallion stir-fry is one of the very first Chinese recipes I learned when I first started cooking (you can read how I learn Chinese cooking and my journey to be a great cook in my cookbook introduction chapter). The combination of fresh ginger, scallion, a protein of your choice, with a light oyster-based sauce and a dose of wok hei (breath of wok) is always so inviting and delicious. The thought of a hot-off-the-wok ginger and scallion stir-fry always get me ravenously hungry. Please find my simple and easy ginger and scallion beef recipe after the jump. Enjoy! (Click Page 2 for the Ginger and Scallion Beef Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/ginger_and_scallion_beef_hp.jpg"/></div>]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Pajeon (Korean Scallion Pancake)</title>
		<link>http://rasamalaysia.com/pajeon-korean-scallion-pancake/</link>
		<comments>http://rasamalaysia.com/pajeon-korean-scallion-pancake/#comments</comments>
		<pubDate>Mon, 22 Aug 2011 19:04:36 +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[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8984</guid>
		<description><![CDATA[Are you one of those who love eating Korean food because of the many side dishes served? I love Korean food because of the banchan served along with rice and the main dish. Banchan are full of surprises and there are always something new to look forward t0: kimchi, stewed potato, Korean rice cake, spicy anchovy, Korean scallion pancake (pajeon), omelet, and more. Sometimes, I stuff myself eating the banchan so much that by the time the main entree comes, I am already full&#8230; In the Korean restaurant near my house, the ones that we often go to, pajeon or Korean scallion pancake is always served as a banchan. I love their pajeon because they are mini in shape, slightly orange in color because kimchi juice is added. I can&#8217;t get enough of the mouthwatering pajeon and often ask for more. This is my pajeon recipe, based on the ones I have at my favorite Korean restaurant. I also made a spicy soy-vinegar sauce to go with the pajeon. (Click Page 2 for the Pajeaon/Korean Scallion Pancake Recipe)<br /><br /><div><img src="/images/homepage/pajeon_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pajeon-korean-scallion-pancake/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
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		<item>
		<title>Taiwanese Scallion Oil Noodles (葱油拌面)</title>
		<link>http://rasamalaysia.com/taiwanese-scallion-oil-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/taiwanese-scallion-oil-noodles-recipe/#comments</comments>
		<pubDate>Tue, 04 Jan 2011 02:29:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7987</guid>
		<description><![CDATA[Living in Southern California, in the city of Irvine where lots of Taiwanese expatriates congregate, I&#8217;m spoiled by the many great Taiwanese restaurants and eateries. One of my favorite things to eat during the weekend is Taiwanese-style breakfast/brunch where simple fare such as soy bean milk, fried you tiao (Chinese crullers), scallion pancake, and noodles are served. Taiwanese food is humble and homey, but the taste is utterly delicious and satisfying. Now that it&#8217;s winter time, nothing beats a serving of warm soy bean milk, some noodles, and other Taiwanese-style appetizers&#8230; One of the noodles that I particularly enjoy is 葱油拌面, or noodles tossed in scallion oil. Using the most basic ingredients of noodles, scallion, oil, this is a delicious dish infused with the mouthwatering aroma and flavor of scallion oil (葱油) and the savory flavor of the seasoning sauces. Recreating the recipe at home is really easy and takes no more than 20 minutes. I love eating scallion oil noodles with braised soy-sauce eggs, or 滷蛋, and down it with soy bean milk (as pictured above)—a nutritious lunch combo especially suited for those who are busy. Enjoy this Taiwanese scallion noodle and I&#8217;ll follow up with the soy-sauce eggs recipe next. (Click Page 2 for the Taiwanese Scallion Oil Noodles Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/taiwanese-scallion-oil-noodles-recipe/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Yakitori (Japanese Grilled Skewered Chicken)</title>
		<link>http://rasamalaysia.com/yakitori-recipe-japanese-grilled-skewered-chicken/</link>
		<comments>http://rasamalaysia.com/yakitori-recipe-japanese-grilled-skewered-chicken/#comments</comments>
		<pubDate>Sun, 02 May 2010 01:06:24 +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[Chicken]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6998</guid>
		<description><![CDATA[One of my favorite things to do on the weekends is having dinner with good friends at a Japanese izakaya or yakitori restaurant. The casual gastro-pub settings and the scrumptious fares offered at these establishments have had me hooked since my first trip to Tokyo many years ago. My favorite items at izakaya are none other than the mouthwatering, hot-off-the-grill yakitori (焼き鳥)—assortment of grilled chicken and chicken offal skewers cooked over charcoal fire. Whenever I go to yakitori, I always request the seats right in front of the grill. I love watching the yakitori masters preparing the chicken skewers. They are ever so patient and dedicated, constantly turning and checking on the yakitori, using scissors to cut out the burnt bits, and precisely applying salt or tare sauce to the skewers. Their attention to details and perfection fascinates me to no end, and I reckon that&#8217;s the very reason why Japanese cuisine is so sublime&#8230; Here is my version of yakitori, or Japanese grilled skewered chicken. While yakitori is grilled with salt or tare sauce (a sauce made of sake, mirin, soy sauce, and sugar), I opted for a two-in-one combination, with both salt and tare sauce. I also used dashi shoyu or dashi soy sauce instead of plain soy sauce. I really enjoyed my creation. If you like yakitori, do try out my recipe, they will be great for the upcoming summer parties! (Click Page 2 for the Yakitori Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/yakitori-recipe-japanese-grilled-skewered-chicken/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Ginger and Scallion Fish (姜葱鱼片)</title>
		<link>http://rasamalaysia.com/ginger-and-scallion-fish-recipe/</link>
		<comments>http://rasamalaysia.com/ginger-and-scallion-fish-recipe/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 22:15:20 +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[Fish]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5603</guid>
		<description><![CDATA[Chinese (Lunar) New Year falls on February 14 this year. In less than three weeks time, Chinese all over the would will be ushering in the year of Tiger. According to Chinese zodiac, this is the year of Golden Tiger, which signifies a prosper, courageous, and fearless year. I am personally looking forward to the year of Tiger and pray hard that the Golden Tiger will bring happiness and great health to my family and that all my dreams will come true. A big celebration such as Chinese (Lunar) New Year calls for many scrumptious dishes; most importantly, we believe that certain ingredients signify great meanings to what lie ahead in the coming year. For example: fish, dried oysters, fat choy (hair moss or hair weed), all of them are lucky foods that will guarantee buckets of savings and money (fish), good market (dried oysters), and great fortune (hair moss). I know, Chinese are superstitious but I am a firm believer. While steamed fish is one of the most popular fish recipes for Chinese New Year, I am going to share with you a new idea, ginger and scallion fish (姜葱鱼片), which is easier to make and &#8220;friendlier,&#8221; meaning you won&#8217;t see fish eyeballs popping out of its head and no tail, fins, and bones! Plus, fish fillet is a lot more accessible to most people. I used frozen Basa (龙利) fish fillet which is commonly served at Chinese restaurants here in the US. You can get them in the frozen seafood section at Asian food stores. The texture is firm and the taste is very subtle, pleasing, and non-fishy, and they are ideal for stir-fries such as this ginger and scallion fish. (Click Page 2 for the Ginger and Scallion Fish Recipe)]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Ginger and Scallion Crab Recipe (姜葱蟹)</title>
		<link>http://rasamalaysia.com/ginger-and-scallion-crab/</link>
		<comments>http://rasamalaysia.com/ginger-and-scallion-crab/#comments</comments>
		<pubDate>Sun, 05 Oct 2008 07:19:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/ginger-and-scallion-crab-recipe-%e5%a7%9c%e8%91%b1%e8%9f%b9/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Remember that scene in Pretty Woman when Julia Roberts was trying to devour her escargot and it flew across the table? I had that exact &#8220;Pretty Woman&#8221; moment&#8211;a disgraceful and embarrassing one I must say&#8211;at a Chinese restaurant recently. It was a plate of mouth-watering ginger and scallion crab, and the character in play was a succulent crab claw, the last one remaining. The culprit was a crab cracker. Being my clumsy self, coupled with the sin of gluttony, my crab claw flew across the table and landed on the carpet at a sad and dark corner of the restaurant. And there was no waiter to catch it for me! Throughout the dinner, I kept looking down at the poor crab claw that I almost had in my mouth. It was a huge and beautiful crab claw. The shell was perfectly cracked and revealed the juicy meat inside. Drool&#8230;mmmm&#8230;.I was this close to eating that crab claw. Darn it. So when I was grocery shopping today and saw that Dungeness crab was on sale for $3.99 per pound, I knew exactly what I was going to make&#8211;ginger and scallion crab. If you&#8217;ve been to a real Chinese restaurants in the United States, I am sure you are familiar with ginger and scallion crab (姜葱蟹). Crabs are mostly prepared two ways in these Chinese restaurants: ginger and scallion or salt and pepper crab. Personally, I love the wok-hei infused ginger and scallion crab. In my opinion, ginger and scallion are perfect matches made for Chinese stir-fry dishes&#8211;be it seafood or meat. (Previously on Rasa Malaysia, I had dished up ginger and scallion chicken.) Eating out, ginger and scallion crab is rather pricey but I spent less than $6 making it at home. If you...]]></description>
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		<slash:comments>45</slash:comments>
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