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	<title>Rasa Malaysia &#187; Seaweed</title>
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	<description>Easy Asian Recipes</description>
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		<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>

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		<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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		<title>Seaweed Salad</title>
		<link>http://rasamalaysia.com/seaweed-salad/</link>
		<comments>http://rasamalaysia.com/seaweed-salad/#comments</comments>
		<pubDate>Fri, 30 Oct 2009 17:46:37 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seaweed]]></category>

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		<description><![CDATA[This is the first entry of Korean recipes on Rasa Malaysia—Korean seaweed salad. I love Korean food, but I don&#8217;t know how to make them, or shall I say, I haven&#8217;t acquired the skills to make Korean food yet. The many great Korean restaurants in SoCal doesn&#8217;t help; I am pampered with too many selections out there so there is really no need for me to cook at home when it comes to Korean food. Anyway, our Korean friend gave us a bag of dried Korean seaweed or miyeok recently. According to my friend No Recipes, miyeok is the Korean version of wakame, but it&#8217;s thicker than Japanese wakame. Seaweed is a super natural food, a food that is loaded with anti-oxidants, minerals, and promote physical and mental youthfulness. I made the seaweed into a Korean-style seaweed salad—simple and quite tasty. Some people don&#8217;t like the &#8220;fishy&#8221; taste in seaweed, but you can camouflage it with sesame oil. Try this seaweed salad recipe and add some seaweed into your cooking repertoire. It&#8217;s rewarding to eat healthy. (Click Page 2 for the Seaweed Salad Recipe)]]></description>
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		<slash:comments>26</slash:comments>
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		<title>Steamed Fish Rolls Recipe</title>
		<link>http://rasamalaysia.com/recipe-steamed-fish-rolls/</link>
		<comments>http://rasamalaysia.com/recipe-steamed-fish-rolls/#comments</comments>
		<pubDate>Tue, 08 Jan 2008 06:52:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seaweed]]></category>

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		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Inspired by Chubby Hubby&#8217;s &#8220;Not Your Usual Egg Rolls&#8221; and &#8220;Steam Fish Rolls&#8221; by My Kithen Snippets, I made these fish rolls over the weekend. These fish rolls call for two of my favorite ingredients&#8211;fish paste and eggs; they are not sushi, but fish paste wrapped with plain egg omelet and then steamed to mouth-watering perfection. (Previously, I&#8217;d used fish paste to make two kinds of Yong Tow Foo.) While the two recipes above suggested brown sauce for the fish rolls, I opted for my special hoisin chili dipping sauce. The dipping sauce completed the dish with sweet, savory, and spicy flavors&#8230;I just couldn&#8217;t stopped eating these fish rolls. They were simply yummy. Enjoy! Other fish paste and omelet recipes on Rasa Malaysia: Yong Tow Foo/Stuffed Tofu, Chili, and Okra with Fish Paste (酿豆腐) More Yong Tow Foo Imitation Shark&#8217;s Fin and Crab Meat Omelette Rasa Malaysia Omelet (Click Page 2 for the Steamed Fish Rolls Recipe)]]></description>
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		<slash:comments>29</slash:comments>
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