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	<title>Rasa Malaysia &#187; Seafood</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Clambake</title>
		<link>http://rasamalaysia.com/clambake/</link>
		<comments>http://rasamalaysia.com/clambake/#comments</comments>
		<pubDate>Thu, 30 Aug 2012 15:09:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18161</guid>
		<description><![CDATA[The essence of New England cuisine is centered around the amazing variety of fresh seafood found in this region. One outstanding recipe that truly showcases the abundance of New England&#8217;s seafood harvest is the Clambake. A traditional clambake is a major affair at the beach that involves a bonfire, heated rocks, seaweed and a large wet tarpaulin to steam the ingredients.  However, for my House Hunters International viewing party recently, I&#8217;ve decided to go with the simpler, improvised no-fuss one-pot version. I must say that having more time to entertain and catch up with good friends is definitely worth sacrificing the rustic charm that comes with preparing a laborious traditional clambake. If you&#8217;re looking for a really great idea to spice up your Labor Day party (for summer or to an early fall season opener), and with something other than the same old meat on the grill, I assure you this one-pot seafood bonanza is exactly what you&#8217;re looking for. The best part about a clambake is it&#8217;s not just for seafood lovers. You can throw in your own choice of meats and veggies along with the seafood as well. Some of the non-seafood ingredients commonly used are kielbasa sausages, potatoes and corn but really it&#8217;s just whatever suits your fancy. I believe there&#8217;s always something for everyone in a clambake. And don&#8217;t forget to sop up the delicious, sweet briny broth with a bread and dipping the fresh cooked shellfish in melted butter! Everything tastes better with butter. I hope you like this clambake recipe, the last summer recipe this year. Clambake makes a smashing dish for the long Labor Day weekend, enjoy! (Click Page 2 for the Clambake Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/08/clambake-hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/clambake/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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		<item>
		<title>Happy Family</title>
		<link>http://rasamalaysia.com/happy-family/</link>
		<comments>http://rasamalaysia.com/happy-family/#comments</comments>
		<pubDate>Wed, 23 May 2012 05:12:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15347</guid>
		<description><![CDATA[I was first introduced to Happy Family during my college days. I was in graduate school, back in the Midwest, and not quite cooking up a storm like I am doing now. So, hitting local Chinese buffets and take-outs was a good place to be for someone like me who misses their Chinese food. It was also then that I got acquainted to all the popular American-Chinese food selections. I was mostly intrigued by the American version of Sweet and Sour Chicken, BBQ Ribs, Crab Rangoon, Egg Drop Soup, to name a few, and among these, Happy Family was one of them. Although spending a whopping US$13 (I was a poor international student then) for a large order of Happy Family with white rice on the side seemed hefty for a college student, my friends and I would usually save up to order a few items and share among ourselves, sometimes enough to last us for 3 days! Being so far from home, Chinese food—albeit the Americanized version—was always our comfort food. I missed home dearly, particularly mom&#8217;s cooking. At the end of the day, mom always made sure we had a balanced meal. A typical family dine-in experience is usually served with dishes consisting of meat, vegetables and seafood of some sort. And that is exactly what the dish Happy Family is! It is a popular Chinese stir-fry dish with colorful vegetables (broccoli, water chestnuts, baby corn, bamboo shoots, mushroom, carrots, etc.), meats (beef, pork/BBQ Pork and chicken) and seafood (shrimp, lobster/crab meat and scallops) cooked in a simple brown sauce. I don&#8217;t think I have ever encountered any dish quite like Happy Family. It&#8217;s a great one-pot meal filled with goodness and taste! In my book, Happy Family is one of those delicious guilt-free happy meals that symbolizes...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/05/happy-family-hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/happy-family/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Cioppino</title>
		<link>http://rasamalaysia.com/cioppino-recipe/</link>
		<comments>http://rasamalaysia.com/cioppino-recipe/#comments</comments>
		<pubDate>Mon, 07 May 2012 16:58:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15031</guid>
		<description><![CDATA[I am thrilled to be a part of KitchenAid Cook for Your Mom campaign to celebrate this year&#8217;s Mother&#8217;s Day, which falls on May 13.  KitchenAid believes that the best way of celebrating Mother&#8217;s Day is to Cook for Your Mom, and For The Cure®. Why take mom out on the busiest restaurant day of the year when you can avoid the crowds, and show some serious love, by cooking her a homemade meal instead? Mother&#8217;s Day is a special day that everyone should observe. It&#8217;s that time of year when you shower your mother with love—buying her flowers or expensive gifts, taking her out for dinner, or cooking a special meal for her. To echo the Cook for Your Mom campaign, I am sharing a perfect recipe with you that will wow your mom. I am partial to seafood so when it comes to festivities and celebrations, I always go for a seafood feast. Mother&#8217;s Day is no exception. All I wanted for this year&#8217;s Mother&#8217;s Day is to savor my favorite seafood dish—Cioppino. Originated from San Franciso, Cioppino is a seafood stew with rich and briny flavors. I love it that there are a ton of seafood in Cioppino: fish, shrimp, clam, mussel, squid, crab, and scallop. But the sweetest thing about Cioppino is that you can pretty much create your own version. If you don&#8217;t like a certain seafood, feel free to opt it out. For the seafood you like, add more to the stew. If you get good quality ingredients and the freshest seafood, Cioppino is guaranteed to please. I hope my Cioppino recipe inspires you to cook for your mom on the holiday and show her how much you care! To tie-in with Mother&#8217;s Day, KitchenAid is sponsoring a giveaway on Rasa Malaysia: one (1)...<br /><br /><div><img src="/images/homepage/cioppino_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/cioppino-recipe/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Seafood Dynamite Recipe</title>
		<link>http://rasamalaysia.com/seafood-dynamite-recipe/</link>
		<comments>http://rasamalaysia.com/seafood-dynamite-recipe/#comments</comments>
		<pubDate>Mon, 29 Nov 2010 03:18:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7801</guid>
		<description><![CDATA[I am not sure if this is an authentic Japanese recipe, but this is certainly one of my favorite eat-out dish when I dine at Japanese restaurants. This dish is usually called Seafood Dynamite, or Baked Seafood in Dynamite Sauce, or something along that line. In any case, it&#8217;s basically baked assortment of seafood—usually baby shrimp, bay scallop, clam, etc.— in a creamy mayonnaise sauce, spiked with some masago (Capelin roe), and spiced with a wee bit of Sriracha. Seafood Dynamite has all the ingredients that I love, with a flavor that I rather enjoy, especially when I am in the mood for something luscious, rich, and heavy. Because it calls for seafood, it&#8217;s a pricy dish and the portion is usually small if you order at Japanese restaurants. The good news is that it&#8217;s so much cheaper making Seafood Dynamite at home, and you can have a bigger portion if you like. Plus, it&#8217;s easy to make, as you can see from my Seafood Dynamite recipe below&#8230; I prefer buying fresh seafood to make this dish, but you can totally use a frozen mixed seafood pack that is commonly found at supermarkets. My favorite combination is bay scallop, baby shrimp, crab meat, and manila clam (shelled). Seafood Dynamite is really delicious and filling, and perfect as an appetizer or entree (bigger serving). (Click Page 2 for the Seafood Dynamite Recipe)]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Thai Coconut Galangal Seafood</title>
		<link>http://rasamalaysia.com/thai-coconut-galangal-seafood-recipe/</link>
		<comments>http://rasamalaysia.com/thai-coconut-galangal-seafood-recipe/#comments</comments>
		<pubDate>Mon, 22 Nov 2010 05:24:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7775</guid>
		<description><![CDATA[If you follow this blog, you know that I recently discovered WorldFoods (from my mie goreng post) and am working with them on a couple of recipes. Previously, I posted a Cambodian Lemongrass Shrimp recipe. This is another recipe that I would like to share with you using another WorldFoods ready-made sauce—Thai Coconut Galangal Stir-Fry Sauce. This sauce is a blend of coconut milk spiced with galangal, lemongrass, tamarind and chilies. It&#8217;s mild but creamy so it&#8217;s great for any protein. I used it to make a combination seafood dish, with shrimp, scallop, and squid&#8230; When it comes to cooking, I am not a purist, meaning, I cook with store-bought sauces and spice paste quite a bit, but I am really picky. I use products that are high quality and promise great flavor. I really like this sauce because it tastes distinctively Thai, and it&#8217;s made from 100% natural ingredients. I also like it that I can doctor up the sauce by adding extra ingredients and seasonings. We all enjoyed this Thai Coconut Galangal Seafood very much, in fact, it tastes almost like a Thai red curry. (Click Page 2 for the Thai Coconut and Galangal Seafood Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/thai-coconut-galangal-seafood-recipe/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Sate Lilit Bali Recipe</title>
		<link>http://rasamalaysia.com/sate-lilit-bali-recipe-highlights-of/</link>
		<comments>http://rasamalaysia.com/sate-lilit-bali-recipe-highlights-of/#comments</comments>
		<pubDate>Wed, 04 Feb 2009 21:47:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Satay]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/sate-lilit-bali-recipe-highlights-of-indonesian-cuisine/</guid>
		<description><![CDATA[Sate (Indonesian spelling) or Satay (Malaysian spelling) is one of the most loved foods in Southeast Asia. Today, I have the talented Dhi at Cooking Etcetera as a guest writer on Rasa Malaysia. In collaboration with Pepy of Indonesia-Eats, both of them will be writing about &#8220;Highlights of Indonesian Cuisine&#8221; and start the series with Indonesian sate. I am personally very excited to learn more about Indonesian cuisine and I hope you will enjoy (and follow) their guest posts here on Rasa Malaysia. Please welcome Cooking Etcetera. In light of the growing interest in Asian cuisine, particularly Malaysian, Indonesian and Singaporean cuisine, Indonesia-Eats and I have started a guest post series &#8220;Highlights of Indonesian Cuisine&#8221; on Rasa Malaysia. We aim to introduce Indonesian food to the food blog community and explain what Indonesian food is really all about. To kick start the series, we are sharing some of the most popular Indonesian Sate recipes with you. Indonesia is a nation comprised of more than 17,500 islands that span across a wide geographical area. As a result, Indonesian cuisine is diverse as it&#8217;s paired with the influences from the many culture in the archipelago. Sate (or Satay) is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork, or fish. Sate is commonly threaded onto bamboo skewers, grilled over charcoal fire or coconut-shell charcoal, and then served with various spicy dipping sauces. Sate is believed to have originated from Java, Indonesia, but it is also popular in many Southeast Asian countries such as Malaysia, Singapore, Thailand, and Vietnam. Sate is a very popular street food in Indonesia; it can be served as a side dish, or a main dish at lunch or dinner. (Source: Wikipedia) Indonesia is THE home of Sate. Indeed, sate is claimed as Indonesia&#8217;s national dish,...]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Deep-Fried Fish and Seafood Galore</title>
		<link>http://rasamalaysia.com/deep-fried-fish/</link>
		<comments>http://rasamalaysia.com/deep-fried-fish/#comments</comments>
		<pubDate>Sat, 13 Dec 2008 04:21:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/deep-fried-fish-and-seafood-galore/</guid>
		<description><![CDATA[One of the things that I miss most about Malaysia is the availability of various kinds of little fishes in the market; little fishes that I grew up eating, little fishes that need no special recipes, little fishes that taste like heaven when deep-fried with just a little salt and turmeric powder or tamarind, little fishes that are so crispy (or &#8220;garing&#8221; in local language) that one can pretty much eat the whole thing including the bones, tail and head&#8230;(view more seafood galore after the jump) Thanks to my Penang food blogger friends, I got to savor these very delicious deep-fried &#8220;chi ya hu&#8221; (the name of the fish in local language) recently. It&#8217;s definitely one of the most memorable dishes that I&#8217;ve had in a while. This fish is our family&#8217;s favorite and used to grace our dining table so very often&#8230;it was something nostalgic, something that I&#8217;ve missed quite a bit. If you are in Penang, you can get this deep-fried fish at Crab Village Restaurant in Tanjung Bungah. Other killer seafood dishes that I recommend are: Wok-baked crab. Love the smoky flavor of these wok-baked crabs, just like the way my late mother used to prepare her crabs. Sweet and sour clams. Wok-baked shrimp. The same cooking style as the crab. Equally delish! Crab Village Restaurant Tanjung Bungah, Penang Malaysia (The restaurant is right beside Hollywood Restaurant and before the floating mosque. I am entering the deep-fried fish dish to 7 fishes fiesta hosted by Finding La Dolce Vita.)]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Weird Seafood</title>
		<link>http://rasamalaysia.com/weird-seafood/</link>
		<comments>http://rasamalaysia.com/weird-seafood/#comments</comments>
		<pubDate>Wed, 10 Dec 2008 03:38:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/weird-seafood/</guid>
		<description><![CDATA[While Asia is the best place to savor some of the freshest seafood, I encountered some weird ones recently in Sai Kung, Hong Kong (a mecca for seafood lovers). Alive, moving and slimy feeling sea cucumber. I have tasted dried sea cucumber, but not a slug like this&#8230;(view more weird and creepy sea creatures after the jump. WARNING: they are not pleasant) I haven&#8217;t seen anyone eating this in Malaysia, but fresh star fish is a delicacy in Hong Kong and China. Another star fish but this one looks like many snakes coiled together. Gross! These octopuses (cuttlefish?) are supposed to be great for sashimi, but their looks creep me out. Horseshoe crab. You eat the roes beneath the hard shell but the alien-like and evil-looking shell reminded me of Darth Vader somehow. What are the weirdest seafood you have eaten?]]></description>
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		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Seeking Thai Po Tak Recipe</title>
		<link>http://rasamalaysia.com/seeking-thai-recipe-po-tak/</link>
		<comments>http://rasamalaysia.com/seeking-thai-recipe-po-tak/#comments</comments>
		<pubDate>Fri, 02 May 2008 03:04:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/seeking-a-thai-recipe-po-tak/</guid>
		<description><![CDATA[I am looking for the recipe of Po Tak, a sour and spicy Thai seafood soup. I had this slurpylicious Po Tak at &#8220;Spice I Am&#8221; at Surry Hills, a very popular Thai restaurant in Sydney. (I highly recommend this restaurant for authentic Thai food.) Po Tak tastes different compared to Tom Yum Goong; it comes in a clear soup and loaded with seafood and lemongrass. It reminds me of a Nyonya soup dish that my mother used to make&#8211;&#8221;khong assam,&#8221; a tamarind-infused soup with fish&#8230; Anyway, I am craving for sour and spicy food lately due to my bland palate; if you have a great Po Tak recipe and know how to make Po Tak from scratch, please let me know. Thanks in advance! Spice I am 90 Wentworth Ave Surry Hills, Sydney 2010 Tel: +61 2 928 00 928]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Baked Fish and Seafood Parcel in KL</title>
		<link>http://rasamalaysia.com/food-porn-baked-fish-and-seafood-parcel/</link>
		<comments>http://rasamalaysia.com/food-porn-baked-fish-and-seafood-parcel/#comments</comments>
		<pubDate>Sat, 19 Apr 2008 08:49:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/food-porn-baked-fish-and-seafood-parcel-in-kl/</guid>
		<description><![CDATA[This is part 2 of my 5-hour layover in Kuala Lumpur International Airport. You can read all about Part 1 here. This is Portuguese baked fish (plus squid and clams), found at the obscure corner of Petaling Street/Chinatown in KL. In my opinion, this is the best baked fish/seafood that I have ever tasted. (I can&#8217;t even find similar offerings in Penang!). I got hooked when I was attending college in KL many years ago and haven&#8217;t had the fix for at least 5 years. So, I was just so delighted to savor the taste, aroma, and the very spicy kick that this seafood parcel delivered&#8230; Food mission accomplished and I headed back to KLIA&#8211;just in time to catch my flight. ;) Portuguese Grilled Fish Petaling Street (at the corner of Hong Leong Bank) Note: You can&#8217;t actually see the fish, but it&#8217;s buried under the spices, okras, clams and squid.]]></description>
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		<slash:comments>24</slash:comments>
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