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	<title>Rasa Malaysia &#187; Soup</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Chinese Chicken Noodle Soup</title>
		<link>http://rasamalaysia.com/chinese-chicken-noodle-soup-recipe/</link>
		<comments>http://rasamalaysia.com/chinese-chicken-noodle-soup-recipe/#comments</comments>
		<pubDate>Thu, 03 Jan 2013 04:31:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20391</guid>
		<description><![CDATA[Happy New Year! What&#8217;s your new year&#8217;s resolutions for 2013? For me, health is the most important thing and it ranks the highest on my resolution list this year. As I grow older, I realize just how important health is. It&#8217;s something that we always take it for granted but it&#8217;s also someting that we can&#8217;t afford to lose. Wise people always say that health is wealth, and it is so true. So, for this year, I resolve to eat better, healthier, and always keep my physical well-being in check. To kick off 2013, I am sharing with you my Chinese chicken noodle soup recipe, which is utterly healthy, delicious, and easy to make. For the Chinese, noodles means longevity, so it&#8217;s good to eat something that signifies great health at the start of the year. I have always liked the regular chicken noodle soup, but the Chinese chicken noodle soup is comfort food for me. It&#8217;s extremely hearty, especially during the cold winter months. My favorite part of this Chinese chicken noodle soup is the garlic oil, which infuses the chicken broth with the deep aroma of the fried garlic. For the vegetables, I love baby bok choy for its crisp and leafy texture. As most people do not have a homemade chicken broth, canned chicken broth works just fine. I wish all my readers a very healthy and happy 2013 and may the new year bring you inspirations, love, and well-being! (Click Page 2 for the Chinese Chicken Noodle Soup Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/chinese_chicken_noodle_soup_hp.jpg"/></div>]]></description>
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		<slash:comments>15</slash:comments>
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		<item>
		<title>15-Minute Tom Yum Noodle Soup</title>
		<link>http://rasamalaysia.com/tom-yum-noodle-soup/</link>
		<comments>http://rasamalaysia.com/tom-yum-noodle-soup/#comments</comments>
		<pubDate>Tue, 07 Aug 2012 04:45:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16577</guid>
		<description><![CDATA[Who knew that Tom Yum Soup takes only 15 minutes to make? Yep, you heard it right, it takes as little as 15 minutes to make Tom Yum Soup, or in this case, Tom Yum Noodle soup, which is one of my favorite lunch dishes during week days. Like any busy moms, I don&#8217;t have a lot of time during the day. And when it comes to lunch, I have a list of quick and easy, 15-minutes lunch recipes that I always resort to: cold soba noodles, soba noodles soup, various variations of fried rice, and this Tom Yum noodle soup. Many people think that Tom Yum, or Thai spicy and sour shrimp soup is too intimidating or hard to attempt at home. In reality, it&#8217;s about the easiest Thai recipe to prepare, provided you have the ingredients. To make Thai cooking at home, you ought to stock up the essentials, especially: nam prik phao (Thai roasted chili paste), fish sauce, palm sugar, lemongrass, kaffir lime leaf, and lime juice. As I am a huge fan of Thai food, they are always in my pantry or fridge. If you don&#8217;t have these ingredients, I strongly urge you to stock them up as you can make endless Thai dishes with these staples. One pointer about making quick lunches is to multitask. I always do 2 or 3 things at the same time. I will boil the noodles while prepping the ingredients. And while I wait for my soup to cook, the noodles would be done. Try this recipe and practice multitasking in the kitchen and a good and delicious weekday lunch is 15 minutes away. Anyway, here is a quick cooking video that I have created for you. Click on the image below or this link to check it out. It&#8217;s...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/tom_yum_noodles_hp1.JPG"/></div>]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Egg Drop Soup Recipe</title>
		<link>http://rasamalaysia.com/chinese-egg-drop-soup/</link>
		<comments>http://rasamalaysia.com/chinese-egg-drop-soup/#comments</comments>
		<pubDate>Sat, 05 Nov 2011 04:18:22 +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[Eggs]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20426</guid>
		<description><![CDATA[Egg Drop Soup is a popular soup in the United States. However, I have never tasted a decent egg drop soup in the Chinese restaurants here, so much so that I dread and avoid Egg Drop Soup at all cost whenever I dine out. I frown at the sight of the goopy and MSG-laden soups served here. It all changed when I had Egg Drop Soup at Jesse, a little restaurant frequented by Chinese food connoisseurs in Shanghai, China. The Egg Drop Soup served at Jesse was so mild and refreshing, with the sweet tang of fresh tomatoes. My Egg drop soup recipe closely replicates the version I had in Shanghai but slightly thickened with corn starch. It’s eggy, soothing, and utterly comforting, especially on a cold day. (Click Page 2 for the Egg Drop Soup Recipe)]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Winter Melon Soup</title>
		<link>http://rasamalaysia.com/winter-melon-soup/</link>
		<comments>http://rasamalaysia.com/winter-melon-soup/#comments</comments>
		<pubDate>Sat, 30 Apr 2011 06:10:18 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8396</guid>
		<description><![CDATA[Winter melon soup is one of my favorite soups. I find it extremely nourishing and cooling, especially now that I am down with a cold. Winter melon has a very mild taste so it&#8217;s hard to make it into a flavorful soup unless you add in extra ingredients. Other than pork ribs, I boil my winter melon soup with a trio of dried seafood: dried scallops, oysters, and  shrimp. To rid the potential &#8220;fishy&#8221; taste in the soup, I add some freshly cracked white peppercorns to spice up the flavor. Another secret ingredient that I always use in Chinese soups is dried honey date or 蜜枣, an inexpensive that lends a subtle and sweet fruity note to soups&#8230; The Cantonese believe that soups are &#8220;tonic&#8221; and rejuvenating. There is a saying in Cantonese that &#8220;women need to take tonic or else they will age fast&#8221; (女人不补很易老). I am a firm believer and will share more soup recipes with you here on Rasa Malaysia. (Click Page 2 for the Winter Melon Soup Recipe)]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Nabe (Yosenabe/Japanese Hot Pot)</title>
		<link>http://rasamalaysia.com/nabe-yosenabe-japanese-hotpot/</link>
		<comments>http://rasamalaysia.com/nabe-yosenabe-japanese-hotpot/#comments</comments>
		<pubDate>Tue, 13 Oct 2009 22:21:06 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4726</guid>
		<description><![CDATA[Fall is in the air, even here in Southern California. Days are getting shorter and cooler. These past few days, the sky has been dull and wintry and this morning, it rained. I start craving foods that keep me warm—soups, hearty stews, and hot pots. To me, nothing tastes quite as invigorating and uplifting than a meal of simmering hot soup or stew. I made nabe, or Japanese hot pot, a delicious medley of ingredients steeped in dashi broth and cooked inside a clay donabe, or nabe pot. My friend La Fuji Mama took me shopping at the Japanese market here: kombu and bonito flakes for dashi, cookware, usukushi shoyu (Japanese light soy sauce) and harusame (cellophane noodles). La Fuji Mama lived in Tokyo twice and knows how to pick out the best brands on the shelves. It was great to have someone who knows Japanese to shop with. Thanks so much, Rachael! The nabe I made is called Yosenabe, or &#8220;Anything Goes&#8221; Hot Pot according to &#8220;Japanese Hot Pots: Comforting One Pot Meals&#8221; by Tadashi Ono and Harris Salat. (I attended the book launch party in New York recently.) Yosenabe is probably one of the most popular hot pots in Japan; it&#8217;s highly versatile when it comes to the ingredients used. Chicken, mushrooms, Napa cabbage, Tokyo negi, tofu, and assortment of seafood of your choice: head-on shrimp, scallops, oysters, fish fillet, clams, etc. The chicken has to stay, according to the cookbook. How did it taste? Well, I will let my photo gallery above speaks for itself.  After the nabe meal, I felt like I might even start to appreciate colder weather as I have fifty (50) recipes from the Japanese Hot Pots cookbook to take me through the gloomy days. (Click Page 2 for the Nabe (Yosenabe) Recipe)]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Soto Ayam Recipe</title>
		<link>http://rasamalaysia.com/soto-ayam-recipe/</link>
		<comments>http://rasamalaysia.com/soto-ayam-recipe/#comments</comments>
		<pubDate>Wed, 07 Jan 2009 01:55:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/soto-ayam-recipe/</guid>
		<description><![CDATA[Please welcome my friend F at Salt N Turmeric to Rasa Malaysia today as she shares her killer recipe of Soto Ayam with us. Soto Ayam is basically chicken soup and it&#8217;s very popular in Indonesia, Malaysia and Singapore. There are various adaptations of Soto Ayam in the region but Salt N Turmeric&#8217;s version is simply scrumptious. If you wish to learn more about Malay cooking, Salt N Turmeric offers lots of delicious Malay/Malaysian recipes. Soto Ayam Guest Writer: Salt N Turmeric Hi all! Today, I am the guest writer at Rasa Malaysia. Some of you may have already known me and some have not. If you are a regular at my blog, you will see that I tended to cook more Malaysian food than anything else. I am still an amateur when it comes to cooking. However there is one dish that I promise once you have tasted my recipe, you will want more, that is Soto Ayam. For New Year&#8217;s eve, Michael and I were invited to Rasa Malaysia&#8217;s place. As usual, it was a pot luck party and everybody would bring something to the table. I was requested to make soto ayam. At first I was surprised since it was only recently at my Raya Open House that I made this dish but I cannot blame her, my soto ayam is dangerously addictive! You can enjoy it with rice cakes or vermicelli noodle or both. Do try out my Soto Ayam recipe and experience it for yourself! (Click Page 2 for the Soto Ayam Recipe)]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Wonton Soup Recipe</title>
		<link>http://rasamalaysia.com/wonton-soup-recipe/</link>
		<comments>http://rasamalaysia.com/wonton-soup-recipe/#comments</comments>
		<pubDate>Tue, 16 Sep 2008 06:28:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/wonton-soup-recipe/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Last week, when I was atAppetite for China, Diana&#8217;s post about her trip to Hong Kong and her bowl of divine wontop soup had me gawked at my computer and then drooled all over my keyboard. A bowl of sinfully plump shimp wontons swimming in supreme stock, whispering &#8220;eat me eat me&#8221; in my ears. I love wonton soup, but there is a problem. For years, I&#8217;ve been searching high and low for a good bowl of wonton soup, but haven&#8217;t yet found a satisfactory one in Southern California. I love regular wontons with ground pork and a wee bit of shrimp served at Cantonese noodle joints, but the pure prawny kinds are impossible to find. (The closest thing is the leeks and shrimp jiaozi/dumpling at Dumpling 10053 at El Monte.) To satiate my craving&#8211;not to mention virtual hunger&#8211;I knew I had to make my own. So, here is my delicious Cantonese wonton soup. It will never compare to the real wonton soup found in Hong Kong, but at least I got my fix for now. If you live in CA and know where to find a good bowl of wonton soup, please drop me a comment! Please also note that I used yellow chives in my wonton soup recipe, which is typical Cantonese/Hong Kong style. My recipe also includes a Chinese prime stock (上汤) recipe, which is the core of all Chinese soup dishes. Related Posts: Fried Wontons (with wonton wrapping video!) Shrimp Wontons If you like Chinese food, you might want to check out my Chinese recipes. (Click Page 2 for the Wonton Soup Recipe)]]></description>
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		<slash:comments>64</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>Bak Kut Teh Recipe (Pork Bone Tea Soup)</title>
		<link>http://rasamalaysia.com/recipe-bak-kut-teh-pork-bone-tea/</link>
		<comments>http://rasamalaysia.com/recipe-bak-kut-teh-pork-bone-tea/#comments</comments>
		<pubDate>Sat, 21 Oct 2006 05:54:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork Ribs]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/bak-kut-teh-recipe-pork-bone-tea-soup/</guid>
		<description><![CDATA[(Originally published in 2006, this post is updated with new photos.) Bah Kut Teh or Pork Bone Tea is a Chinese soup dish. Infused with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of garlic, this soup fills the kitchen with evocative scents. Bah Kut Teh needs a couple hours of slow boiling and the end result is concoction perfumed with a sweet herbal and earthy flavor. It&#8217;s best cooked and served in a clay pot and eaten with plain white rice, yau char kway (Chinese crullers), a dish of stir-fried vegetables such as Chinese Greens in oyster sauce, and a small plate of chili plus soy sauce condiment&#8230; If you make Bak Kut Teh at home, do save a bowl or two as your breakfast the following day. The interplay of these herbs, spices, and ingredients usually reaches its height the next morning and you will find that overnight Bak Kut Teh tastes even better than freshly made. Slurp the soup and savor each drip of the essence until there is no single drop left. Intensely flavorful and hearty, Bak Kut Teh is certainly my cup of tea. (Click Page 2 for the Bak Kut Teh Recipe)]]></description>
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		<slash:comments>39</slash:comments>
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