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	<title>Rasa Malaysia &#187; Shrimp</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Egg Foo Young</title>
		<link>http://rasamalaysia.com/egg-foo-young/</link>
		<comments>http://rasamalaysia.com/egg-foo-young/#comments</comments>
		<pubDate>Thu, 16 May 2013 17:40:56 +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[Bean Sprouts]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23287</guid>
		<description><![CDATA[I have a story to tell you about my first encounter with egg foo young, the quintessential Chinese-American dish. A long time ago, when I first set my foot on the US soil for higher education, I went straight to the middle America. After 36 hours of tiresome journey from my hometown of Penang, Malaysia, I arrived in the state of Iowa. Starved to death and completely disoriented, Mr. Rasa Malaysia (then my boyfriend) chauffeured me to the best Chinese restaurant for a welcome lunch. Among the dishes I ordered, there was egg foo young, or 芙蓉蛋, an egg dish that I love and enjoy very much. When my food came, I was shocked to find out that my egg foo young didn&#8217;t look much like what I had back home in Malaysia (where great and authentic Chinese food is plentiful and popular). The egg foo young was puffy, almost shaped like an UFO, doused and drowned in a gloppy brown sauce. There was a thick filling of various and random vegetables: bean sprout, carrot, water chestnut, celery, and scallion. However, the most horrid thing of it all was the taste—completely bland, utterly insipid, loaded with flour (where were the eggs?), and the starchy brown sauce was simply adding salt to the wound, rendering the whole dish completely undesirable, and simply&#8230;.inedible. That was my first (sad) reality about Chinese food in America. I was stunned and speechless, after that first encounter with egg foo young, or American Chinese food. Fast forward many years to present time, egg foo young is one of the most requested recipes from my American readers. I have received numerous emails, messages, comments about my egg foo young recipe. The truth is, I don&#8217;t really have a recipe, until today. The egg foo young I cook and...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/egg_foo_young_hp.jpg"/></div>]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Shrimp and Cheese Spring Rolls</title>
		<link>http://rasamalaysia.com/shrimp-and-cheese-spring-rolls/</link>
		<comments>http://rasamalaysia.com/shrimp-and-cheese-spring-rolls/#comments</comments>
		<pubDate>Wed, 24 Apr 2013 23:17:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22972</guid>
		<description><![CDATA[Shrimp and cheese spring rolls. I think I had you at the title of this recipe! These shrimp spring rolls are not your typical spring rolls. Made with succulent and marinated shrimp and cheddar cheese (yes, cheese!), they are bound to wow your palate and have you begged for more. Everyone could use some spring rolls, and this spring roll is special because the filling is not the regular filling of vegetables, but fresh, succulent, and juicy shrimp. To sweeten the deal, I decided to add some cheese so every bite of the spring roll is sinfully good and cheesy. For the spring roll wrapper, I always choose the smaller piece for this recipe (there are two sizes but choose the smaller ones). The smaller spring roll wrapper is just the right size to wrap the shrimp and cheese filling. For the deep-frying, you can easily do these in batches in a medium-sized sauce pan. Use a pair of long, wooden chopsticks to turn the shrimp spring rolls around so both sides of the spring rolls turn a nice golden brown. I love serving these shrimp and cheese spring rolls at parties because they are such a crowd pleaser. For the dipping sauce, you can use either chili sauce with sesame seeds, or mayonnaise. Either way, you can&#8217;t go wrong with this appetizer and I bet your friends will be bribing you for this shrimp and cheese spring rolls recipe as soon as they taste the goods! (Click Page 2 for the Shrimp and Cheese Spring Rolls Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/shrimp_spring_rolls_hp.jpg"/></div>]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Malaysian-style Fried Udon</title>
		<link>http://rasamalaysia.com/malaysian-style-fried-udon/</link>
		<comments>http://rasamalaysia.com/malaysian-style-fried-udon/#comments</comments>
		<pubDate>Mon, 08 Apr 2013 07:11:30 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Udon]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22842</guid>
		<description><![CDATA[Noodles are popular all over Asia, so it&#8217;s no surprise that noodle is a staple of many Malaysians. Walk down any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodle dishes. Everyone loves and could always use a noodle dish, regardless of our ethnicity: Chinese, Malays, Indians, or Eurasians. Even the foreign expatriates who live in Malaysia fall in love with local noodles dishes. One of the differences of noodle dishes in Malaysia is the condiment that comes with the noodles. The noodles can be soupy and comes in a broth or soup, or dry as in stir-fried noodles, or in between, such as char hor fun (fried flat rice noodles in a thick gravy), but the condiment is usually a small saucer of cut fresh chilies or pickled green chilies in soy sauce. The fresh chilies are always red chilies, and sometimes bird&#8217;s eye chilies, or a combination of both. This condiment is really very simple, but to us Malaysian, it&#8217;s indispensable and what makes our noodle dishes so incendiary delicious—the spicy kick that accompanies every mouthful of the noodles, with an extra dash of very good tasting soy sauce. By the way, Malaysia produces some of the best soy sauce, but that will be another post. Anyway, I disgress. So back to my Malaysian-style fried udon. Udon is Japanese, but the Malaysian-style udon can be found at restaurants in Malaysia. In my recipe, I used fish cakes, which is a popular ingredient in many Malaysian noodle dishes. With some shredded cabbage, shrimp, mushroom, carrot, and the generous use of sweet soy sauce, this humble Malaysian-style fried udon takes me back to Malaysia. And the condiment of cut bird&#8217;s eye chilies gave me just the right amount of heat...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/udon_hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Cold Sesame Noodles with Butter Pepper Shrimp</title>
		<link>http://rasamalaysia.com/cold-sesame-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/cold-sesame-noodles-recipe/#comments</comments>
		<pubDate>Sun, 31 Mar 2013 06:20:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soba]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22599</guid>
		<description><![CDATA[A couple of weeks ago, I had dinner with my good friends E and N at Crustacean Beverly Hills. As usual, we had our fix of the legendary garlic noodles, and opted for some butter black pepper shrimp instead of the Crustacean roasted crab. We had a wonderful time catching up, chatting about our future plans, and savoring everything we had ordered. It was a great night of dear friendships, wine, and dine. Ahhh, good times. A few days ago, I had a sudden craving for the Crustacean garlic noodles and the black pepper shrimp but I don&#8217;t have any butter and garlic at home. So I improvised what I had and made this cold sesame noodles instead, and the black pepper shrimp stayed on the menu. It was almost as satisfying as the garlic noodles, but fresher and healthier, and a perfect lunch combo for a nice spring afternoon. For the noodles, I used some Japanese soba or buckwheat noodles, which I always have in my pantry. One roll of the soba noodles with some freshly julienned carrot and cucumber in a tangy sauce and a few perfectly cooked butter pepper shrimp were exactly what I needed that day. Previously on Rasa Malaysia, I have shared a sesame noodles recipe, but this cold sesame noodle tastes different. What I really liked about this recipe is the cold fresh taste of the noodles. Chill the sesame noodles in the fridge for 20 minutes before serving. It makes a world of difference! Try it if you would like a refreshing spring recipe. Enjoy! (Click Page 2 for the Cold Sesame Noodles with Butter Pepper Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/cold_sesame_noodles_hp.jpg"/></div>]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Dynamite Shrimp</title>
		<link>http://rasamalaysia.com/dynamite-shrimp/</link>
		<comments>http://rasamalaysia.com/dynamite-shrimp/#comments</comments>
		<pubDate>Fri, 22 Mar 2013 21:30:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20496</guid>
		<description><![CDATA[I love Japanese food and I usually dine out once a week at Japanese izakaya or regular Japanese restaurants. One of the things I love about eating out in Japanese restaurants is the Appetizer menu. There are endless array of delectable dishes to choose from: agedashi tofu, chicken karaage, chawanmushi, gyoza, seafood dynamite, fried oysters with panko, and so much more. And all of them are so yummy and I could just order appetizers and be very happy. Dynamite Shrimp is one of my favorite Japanese appetizer dishes. It&#8217;s basically shrimp battered and deep fried to golden perfection and tossed with a honey-mayonnaise light dressing. Sounds really simple but they are oh-so-addictive. In my opinion, the best Dynamite Shrimp is made with rock shrimp, as rock shrimp has a nice crisp texture and perfect for this recipe. Anyway, rock shrimp is hard to come by unless you go to some expensive seafood specialty stores. Regular shrimp works well. For the mayonnaise, a little heat goes a long way and hence I used some Sriracha hot sauce for some extra zing. When I make Japanese dishes, I also make sure that I use Kewpie brand Japanese mayonnaise, which comes in a soft plastic tube with the iconic baby as the label. Dynamite Shrimp is a perfect appetizer to serve to guests or whenever you want to pamper yourself for a quick afternoon treat. I love this and never tire of eating it. I hope you like this recipe and get to make it soon! (Click Page 2 for the Dynamite Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/shrimp_dynamite_hp.JPG"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Salt and Pepper Shrimp</title>
		<link>http://rasamalaysia.com/salt-and-pepper-shrimp-recipe/</link>
		<comments>http://rasamalaysia.com/salt-and-pepper-shrimp-recipe/#comments</comments>
		<pubDate>Tue, 12 Mar 2013 17:48:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20895</guid>
		<description><![CDATA[Salt and pepper, two of the most basic ingredients in a kitchen and they do wonders for Chinese deep-fried dishes, such as this Salt and Pepper Shrimp. This Salt and Pepper Shrimp is one of the most requested recipes from my readers and finally, you can have the recipe and try to make it at home. For the shrimp, I recommend buying shell-on and head-on shrimp because salt and pepper shrimp will not be the same if it&#8217;s made with peeled shrimp. I usually get my shrimp from the seafood section of Asian supermarkets. They are frozen and come in a rectangle paper box but you can always buy the quantity you want from the seafood section. Somehow, the shrimp sold in regular supermarkets usually has an amonia taste and they are not ideal for this recipe. My recipe calls for a two-step process that promises restaurant-style Salt and Pepper Shrimp. First, deep fry the shrimp with a light and crispy frying batter, and then lightly toss the fried shrimp in a wok with chopped green onion, red chili, salt, and pepper. The end result is a serving of Salt and Pepper Shrimp that tastes like it’s straight from a Chinese restaurant kitchen! This salt and pepper shrimp recipe is actually adapted from the salt and pepper squid recipe in my cookbook Easy Chinese Recipes. The cooking process is the same, which meas that you can use the same recipe to make squid. (Click Page 2 for the Salt and Pepper Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/salt_pepper_shrimp_hp.jpg"/></div>]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Shrimp With Lobster Sauce</title>
		<link>http://rasamalaysia.com/shrimp-with-lobster-sauce/</link>
		<comments>http://rasamalaysia.com/shrimp-with-lobster-sauce/#comments</comments>
		<pubDate>Thu, 07 Feb 2013 02:20:15 +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[Eggs]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21503</guid>
		<description><![CDATA[(All Chinese New Year recipes can be found here.) Lunar New Year is a few days away and falls on Sunday, February 10 this year. This is the year of Snake and the Chinese, Koreans, and Vietnamese will be celebrating the new year. As a Chinese, there are many taboos that we follow to rid of bad luck, for example: not sweeping the floor on the first day of Chinese New Year because you will be sweeping away all the good luck/fortune in the new year. I remember growing up, I was wondering why our house was so dirty during Chinese New Year, as there were litters and debris from the prayers and firecrackers in our front yard, but my mother and aunt would always say &#8220;DO NOT SWEEP THE FLOOR.&#8221;  Such was fond memories of celebrating Chinese New Year in Penang, Malaysia. Now, let&#8217;s talk about food. Chinese New Year is all about feasting, eating lots of good food that signifies great fortune, happiness, and prosperity. Shrimp is always a great dish to serve as the Cantonese pronunciation of 虾 sounds like 哈, which means laughter or happiness. Coincidentally, I received a few requests from my readers how to prepare Shrimp with Lobster Sauce, a very popular Americanized Chinese dish. So, here I share with you my Shrimp with Lobster Sauce recipe, which you can prepare to celebrate Chinese New Year. One thing that I need to clarify is that no lobster is used in this dish. This is pretty much a shrimp dish with a Cantonese-style egg sauce. As to why it&#8217;s called a lobster sauce, I have no idea. But being a Chinese, I think whoever invented the dish is a smart marketing whiz as it sounds so much more delicious with the word lobster in its...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/01/Shrimp-with-Lobster-Sauce-slider.jpg"/></div>]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Coconut Lime Noodle Soup</title>
		<link>http://rasamalaysia.com/coconut-lime-noodle-soup/</link>
		<comments>http://rasamalaysia.com/coconut-lime-noodle-soup/#comments</comments>
		<pubDate>Mon, 05 Nov 2012 00:40:11 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20310</guid>
		<description><![CDATA[Even though Southern California enjoys warmth and eternal sunshine most of the year, it&#8217;s beginning to get colder, especially in the mornings and nights. In colder days, I love preparing myself a piping hot noodle soup or rice dishes. The warmth from cooking in the kitchen and the noodles or rice never fail to warm me up. One of the recipes that I have meant to try is this coconut lime noodle soup. Its taste is very similar to tom kha gai or Thai chicken and coconut soup. I always love a serving of tom kha gai and with noodles, it makes a perfect and filling meal, especially for lunch. There are all sorts of Asian noodles available in the market, fresh or dried. For this recipe, it&#8217;s best served with rice noodles. The dried and packaged rice noodles or rice sticks look almost like spaghetti, except that they look white-ish in color instead of pale yellow. Rice sticks are usually broader compared to rice vermicelli, which are thin rice noodles. If you live close to an Asian market, you can also get plain fresh (wheat) noodles, and they are available in Chinese, Taiwanese, or Korean food stores. Japanese udon will work great, too. Ultimately, the noodles you choose is your personal preference, I am sure you will enjoy the final dish nonetheless. For the protein, I chose thin slices of chicken breast and also shrimp for this coconut lime noodle soup. The creamy, savory, and slightly sour soup was utterly delicious and appetizing. More importantly, it&#8217;s really easy to make and absolutely delightful. It&#8217;s gratifying to have a bowl of this coconut lime noodles, especially when you are feeling the chills from outside. I am going to make this noodle dish again tomorrow, for my friend who will be...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Coconut-Lime-Noodle-Soup-hp.jpg"/></div>]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Shrimp Wrapped in Tofu Skin (鮮蝦腐皮券)</title>
		<link>http://rasamalaysia.com/shrimp-wrapped-in-tofu-skin/</link>
		<comments>http://rasamalaysia.com/shrimp-wrapped-in-tofu-skin/#comments</comments>
		<pubDate>Mon, 15 Oct 2012 19:09:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dim Sum]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Tofu Skin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19892</guid>
		<description><![CDATA[This shrimp wrapped in tofu skin (鮮蝦腐皮券) recipe was supposed to be in my cookbook &#8220;Easy Chinese Recipes,&#8221; but it was cut out as my publisher thought tofu skin might be hard to get for most Americans, which is true. As the title suggests, this delicious fried shrimp rolls are wrapped with tofu skin, or bean curd sheet (in Asia), or yuba (in Japanese). Tofu skin is basically the layer of &#8220;skin&#8221; formed on top of fresh soy milk. As you all know, Chinese invented soy milk, tofu, and other tofu-related product, so tofu skin is basically one of the many food products from the magical soy beans. As I made the tofu skin from scratch this past weekend, it dawns to me just how amazing soy milk is, because of the endless culinary possibilities it brings. Please check out this post how to make tofu skin, if you wish to attempt it at home. This crunchy, mouthwatering, and dainty Cantonese appetizer is a must-have for me whenever we go out for dim sum or yumcha. At the dim sum restaurants here in the United States and Hong Kong, they are usually presented in a bigger rectangle-shaped package, however, I prefer smaller rolls, as pictured here, which is typically found in Malaysia. The key to really good Cantonese dim sum is the texture of the filling, in this case, the shrimp. The best Cantonese chefs treat their shrimp with cold running water for hours that ultimately delivers the bouncy (弹牙) and supple texture in the shrimp. In my cookbook and on this post &#8220;How to Make Shrimp Crunchy,&#8221; I share a home remedy that you can apply to make the shrimp bouncy, but it takes some time. However, there are many chefs who cheat by treating their shrimp with lye water...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/fried_tofu_skin_wrapped_shrimp_hp.jpg"/></div>]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Popiah (Fresh Spring Rolls)</title>
		<link>http://rasamalaysia.com/popiah-fresh-spring-rolls/</link>
		<comments>http://rasamalaysia.com/popiah-fresh-spring-rolls/#comments</comments>
		<pubDate>Tue, 04 Sep 2012 05:22:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jicama]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19078</guid>
		<description><![CDATA[Popiah (薄餅) is a type of fresh spring rolls commonly found in Malaysia, Singapore, Medan, and Taiwan. Filled with shredded vegetables and more, Popiah is a popular street food in Malaysia. It&#8217;s also one of the popular dishes served at home; the concoction is especially fun and rewarding if shared with friends and family. I grew up with countless popiah, freshly made by my late mother. On the days she made popiah, all the female cooks in my family would gather around to help: slicing and shredding jicama, cutting French beans, shelling shrimp, dicing bean curds, and cooking the filling—which would take hours as we would make a huge batch for our big family. But as soon as my mother declared the words &#8220;popiah is ready,&#8221; my elder siblings and I would all rush to the kitchen, grabbing our plate, and busy assembling, rolling, and savoring our own popiah. There was always so much energy, anticipation, and excitement in the house whenever we had popiah; not only was mom&#8217;s popiah delicious and utterly gratifying, we always had so much fun &#8220;playing&#8221; with the food. Popiah is of Chinese origin, from the Fujian province. I have tried many variations, in Xiamen (probably its place of origin), Taipei, Singapore, Medan, and other places in Malaysia, but my favorite is still the ones made by mom. I love having friends over and having a popiah party, and everyone will be busy rolling and eating. Here is the popiah recipe of my mother, ones which is much-cherished, not only because of its supreme flavor, but also the flood of memories it brings.   (Click Page 2 for the Popiah (Fresh Spring Rolls) Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/popiah_hp.JPG"/></div>]]></description>
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		<slash:comments>20</slash:comments>
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