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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>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 Meals]]></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>
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		<slash:comments>32</slash:comments>
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		<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>
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		<slash:comments>23</slash:comments>
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		<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>

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		<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&#8230;(get ginger and scallion fish recipe after the jump) 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...]]></description>
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		<slash:comments>35</slash:comments>
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		<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>

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		<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>44</slash:comments>
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