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	<title>Rasa Malaysia &#187; Sichuan Peppercorn</title>
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	<description>Easy Asian Recipes</description>
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		<title>Sichuan Red Oil Wontons (红油抄手)</title>
		<link>http://rasamalaysia.com/sichuan-red-oil-wontons-recipe/</link>
		<comments>http://rasamalaysia.com/sichuan-red-oil-wontons-recipe/#comments</comments>
		<pubDate>Mon, 05 Mar 2012 15:51:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Black Vinegar]]></category>
		<category><![CDATA[Chili Oil]]></category>
		<category><![CDATA[Sichuan Peppercorn]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14013</guid>
		<description><![CDATA[The wonton has to be one of the most versatile food ever to be created. First of all, the stuffing, which is traditionally seasoned minced pork, can also be a combination of shrimp and pork, ala Cantonese style shrimp wontons. Or have leeks added, which is a popular Northern Chinese style. Then there is the cooking method. The traditional way is to boil and serve in a soup, such as the regular wonton soup. But it can also be deep-fried and served with dipping sauce. And then there&#8217;s the Sichuan style, where the wontons are boiled, drained and then serve in a spicy chili oil black vinaigrette sauce. These are called Sichuan Red Oil Wontons. Sichuan Red Oil Wontons are more popularly known as Red Oil Chao Shou (紅油抄手). When literally translated, Chao Shou means &#8216;crossed hands&#8217; or &#8216;arms folded&#8217;. The name may have originated from its similarity to the way people might fold their arms across their chests during the cold weather in Sichuan, which is exactly how the two lower corners of the wonton are folded after it&#8217;s been shaped into a triangle, crossed over the meat filled mid section. This tantalizing little appetizer is appealing anytime, especially during cold weather. One bite of the savory wonton accompanied by the heat of the chili oil is enough to warm the very cockles of your heart. (Click Page 2 for the Sichuan Red Oil Wontons Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/03/sichuan_wontons_hp-2.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Sichuan (Szechuan) Wok-fried Chicken Recipe</title>
		<link>http://rasamalaysia.com/chinese-recipe-szechuan-wok-fried/</link>
		<comments>http://rasamalaysia.com/chinese-recipe-szechuan-wok-fried/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 02:46:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Sichuan Peppercorn]]></category>

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		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) My love affair with Szechuan food began about 2 years ago when I first visited China. Before my trip to China, the notion of trying out Szechuan food was never high on my &#8220;what-to-eat&#8221; list. Then, when I wanted to have Chinese food, I would go for Dim Sum, Malaysian Chinese food, or typical Cantonese-style BBQ or seafood meals. It all changed when I went to China and had my first real Szechuan meal in a popular restaurant called Xiao Lu Lu (小鹭鹭) in Shanghai. I fell under the spell of this exquisitely flavorful cuisine immediately; it was indeed love at first bite. I was marveled by the depth and the spice structure of the cooking and wished only that I&#8217;d discovered Szechuan cuisine earlier. In a way, my trip to China opened up a whole new chapter in my culinary world and gave me access to ingredients and flavors that I&#8217;ve never thought possible. In my opinion (without sounding too cliché), Szechuan food is the new Thai, but more complex and more explosive in flavor&#8230; The secret ingredient of Szechuan food is Szechuan pepper (花椒)&#8211;the medium that gives Szechuan food the staple tingly numbing effect (麻). Szechuan pepper exudes rich aroma and exotic scent to dishes and together with dried chili pepper, they give the Ma La (麻辣) flavor that is signature to Sichuan food. And believe me when I say this, once you&#8217;ve tried Ma La (麻辣), there is no turning back. One of the Szechuan dishes that I absolutely love is Szechuan wok-fried chicken and I made it this past weekend. This chili-laden dish was alluringly tongue-numbing, explosively fiery, and pleasantly addictive. However, it&#8217;s just not the easiest dish to make at home (my smoke alarm went off while I...]]></description>
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		<slash:comments>44</slash:comments>
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