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	<title>Rasa Malaysia &#187; Soy Sauce</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Braised Pork Belly (Dong Po Rou/东坡肉)</title>
		<link>http://rasamalaysia.com/braised-pork-belly-dong-po-rou/</link>
		<comments>http://rasamalaysia.com/braised-pork-belly-dong-po-rou/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 08:28:12 +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[Pork]]></category>
		<category><![CDATA[Pork Belly]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13211</guid>
		<description><![CDATA[Pork is most definitely not just &#8220;the other white meat&#8221; in China. From the smoky-licious BBQ Pork (叉烧) and Crispy Pork Belly (烧肉) in Cantonese cuisine to the dainty-licious Xiao Long Bao (小笼包) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking. In fact, the Chinese character for meat &#8216;肉&#8217; (ròu), refers to pork if no particular meat is specified (e.g. 咕噜&#8217;肉&#8217; translates to Sweet and Sour &#8216;Pork&#8217;). During one of my travels to China, I had the pleasure of introducing my taste buds to a deservedly popular pork dish in Chinese cuisine—the delicate and delectable Braised Pork Belly, Dongpo Pork (东坡肉). As I have mentioned before, many Chinese dish names tell interesting stories, like Beggar’s Chicken (叫化鸡) or Goubuli Baozi (狗不理包子). Dongpo Pork is an iconic feature of Hangzhou (杭州) cuisine and can be attributed to Su Shi (苏轼) a.k.a Su Dongpo (苏东坡), a scholar and court official during the Song Dynasty (宋朝), renowned today for his brilliance in poetry, calligraphy, and writings in Chinese literary history. There was a time when Su Dongpo was demoted for criticizing the emperor and sent to Huangzhou (黄州) in exile. One day, he was so engrossed in a game of Chinese chess (象棋) with an old friend that he forgot all about the Red-Cooked Pork Belly (红烧肉) braising on his stove. The fragrant aroma from the lengthy braising drifting in from the kitchen suddenly reminded him. As he took a bite of the pork, he was pleasantly surprised to find that the dish he thought had been ruined turned out to be even more tender and tastier than expected. Dongpo Pork was thus born. When he was later stationed in Hangzhou (杭州) and was overseeing a reconstruction project on the...<br /><br /><div><img src="/images/homepage/pork_belly_dongpo_rou_hp.jpg"/></div>]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Chinese-style Roast Chicken</title>
		<link>http://rasamalaysia.com/chinese-roast-chicken/</link>
		<comments>http://rasamalaysia.com/chinese-roast-chicken/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 06:10:07 +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[Chicken]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13086</guid>
		<description><![CDATA[The holidays season might be over but for those celebrating Lunar New Year, the festive season has just begun. The year of Dragon falls on January 23, 2012 and marks the celebration of Lunar New Year. Walk down the aisles of Asian grocery stores, especially Chinese, Korean, and Vietnamese here in the United States, you&#8217;ll see lots of Lunar New Year goodies out on display. This year, I&#8217;m going to share a series of delicious Chinese New Year recipes so you&#8217;ll be able to prepare a full course Chinese menu with my recipes! Chicken is a must-eat during Chinese New Year. Whole chicken is especially auspicious and it&#8217;s prepared for prayers to the ancestors in traditional Chinese homes. While regular boiled or steamed chicken is a common dish to serve, I&#8217;m partial to roast chicken, especially Cantonese BBQ style. My roast chicken is the kind you would get at Chinatown. There are certain techniques and secret ingredients involved to get to the desired taste and texture. I marinated the chicken overnight, and then air dry it for a few hours before roasting. I also created a special concoction for the skin to ensure crispiness. The best part of the roast chicken is the juice seeping out during the roasting process; drizzle the juice on steamed rice while you sink your teeth into the moist and tender pieces of chicken. This Chinese-style roast chicken is simply delicious and imparts the signature &#8220;烧腊&#8221; (Cantonese BBQ) aroma and flavors. You definitely have to check out my secret Chinese roast chicken recipe. Lunar New Year celebration lasts for 15 days, so below are more chicken recipes to whet your appetite. Also, don&#8217;t forget that I have 80+ Chinese recipes in my cookbook &#8220;Easy Chinese Recipes.&#8221; Pick up a copy today and celebrate Dragon year...<br /><br /><div><img src="/images/homepage/chinese_roast_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Red-cooked Pork Belly (红烧肉)</title>
		<link>http://rasamalaysia.com/red-cooked-pork-belly/</link>
		<comments>http://rasamalaysia.com/red-cooked-pork-belly/#comments</comments>
		<pubDate>Thu, 13 Oct 2011 16:33:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork Belly]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11964</guid>
		<description><![CDATA[Shanti is a good friend of mine, we met each other through her husband Peikwen Cheng—my ex-colleague and the most talented photographer I know. Based in Beijing, Shanti travels all over China meeting with local families to learn about authentic home-style Chinese cooking. Her many journeys are documented on ShowShanti. If you’re a fan of local culture and story-telling, you have to check out ShowShanti. She is also the proud designer of her gorgeous and colorful Chinese aprons, which you can enter to win. Don&#8217;t miss this scrumptious red-cooked pork belly recipe, which she learned from real Chinese home cooks in China, and remember to start following her adventures on ShowShanti.com. When I first came to China, I didn&#8217;t know about Chinese food any more than what I had eaten at countless Chinese restaurants in California. Typical dishes my family and I would order included egg flower soup 蛋花湯, barbecued-pork steamed buns 叉燒包, spareribs in black bean sauce, barbecued pork, roast pork, Cantonese roast duck, glutinous rice stuffed with pork and steamed in lotus leaves 糯米雞, Ma Po tofu, and pork fried rice. Those dishes were a great beginning for my American Chinese food repertoire. Upon living in China, I encountered many more dishes; too many to list and yet so many more to try. The dish that quickly made an impression on me was hóngshāo ròu (红烧肉, red-cooked pork belly)—cubed cuts of pork belly braised in soy sauce and fragrant spices with fat that tenders the lean and falls apart in the mouth. The savory-sweet combination seduces the taste buds, rendering me addicted to this dish for life. As I write this, I wonder, &#8220;Is it time for me to stew another pot of this simple dish that waited nearly three decades to find my appetite?&#8221; I learned a...<br /><br /><div><img src="/images/homepage/redbraisedporkbelly_slide.jpg"/></div>]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Daging Masak Kicap (Soy Sauce Beef)</title>
		<link>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/</link>
		<comments>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 21:49:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8040</guid>
		<description><![CDATA[I haven&#8217;t posted Malaysian recipes for a while, so much so that sometimes I question myself if my blog&#8217;s name still fits its recent content. Malaysian food is my native cuisine and the passion, love, and enthusiasm I have will never change. Truth be told, I&#8217;ve been trying to save my Malaysian recipes, for the possible opportunity to work on a Malaysian cookbook in the future. As most of you know, my Chinese cookbook will be released in Fall 2011 (most likely in September). I had wanted to write a Malaysian cookbook, sharing recipes and dishes that define the enormously diverse and scrumptious but underrated cuisine. Malaysian food is the unsung hero of Asian cuisines, as pointed out by Guardian UK recently. It&#8217;s too bad that the publishers in the US are not keen on a niche and somewhat unknown Malaysian cookbook. With the recent praises in the US media about Malaysian cuisine, such as Saveur 100 about kaya—a quintessential Malaysian concoction of coconut and egg jam, I hope that one day I&#8217;ll be able to shop for a deal to get a Malaysian cookbook published here in the United States. Anyway, I digress&#8230; Daging masak kicap or soy sauce beef is one of the beef dishes I often make at home. It&#8217;s an easy Malay recipe but the taste is absolutely delicious. It takes only a few ingredients—a tender cut of beef, soy sauce, and sweet soy sauce. I use shallots as an aromatic but onion is equally fine. I love drizzling the sauce over my steamed white rice, with a side of sambal belacan for a truly homey Malaysian meal. Do try out this soy sauce beef recipe! (Click Page 2 for the Daging Masak Kicap (Soy Sauce Beef) Recipe)]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Agedashi Tofu (揚げ出し豆腐)</title>
		<link>http://rasamalaysia.com/agedashi-tofu-recipe-fried-tofu-in-dashi/</link>
		<comments>http://rasamalaysia.com/agedashi-tofu-recipe-fried-tofu-in-dashi/#comments</comments>
		<pubDate>Mon, 17 May 2010 05:12:54 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Sake]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7067</guid>
		<description><![CDATA[Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—&#8221;A Cook&#8217;s Journey to Japan&#8221; by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just couldn&#8217;t be better because I had some leftover tofu in the fridge and a bag of bonito flakes in the pantry. I discovered agedashi tofu only a few years when my friend came to visit. We took her to our favorite izakaya in Orange County and the first thing she ordered was agedashi tofu. I became an instant fan after the first bite as I love tofu and the sweet tentsuyu broth made of dashi, mirin, and soy sauce is just so flavorful&#8230; Anyway, here is the agedashi tofu recipe from &#8220;A Cook&#8217;s Journey To Japan.&#8221;  You can also get other popular Japanese recipes here. The pictures were shot with Canon 5D Mark II, the camera that I am using for my cookbook. (Click Page 2 for the Agedashi Tofu Recipe)]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Soy Sauce Chicken (豉油鸡)</title>
		<link>http://rasamalaysia.com/chinese-soy-sauce-chicken-recipe/</link>
		<comments>http://rasamalaysia.com/chinese-soy-sauce-chicken-recipe/#comments</comments>
		<pubDate>Sun, 31 Jan 2010 19:59:07 +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[Chicken]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5621</guid>
		<description><![CDATA[My Chinese New Year recipes continues today with everyone&#8217;s favorite Cantonese Soy Sauce Chicken (豉油鸡)—a staple chicken dish commonly found at Chinatown BBQ joints here in the United States and around the world—dark and glossy whole chicken dunked in a soy sauce mix with meat so tender, silky, and juicy that they are one of the must-have&#8217;s for Cantonese-style BBQ rice plates. If you have been to a typical Cantonese BBQ restaurant, I am sure you have had soy sauce chicken. I can hardly resist the tempting looking chicken with the perfect sheen, hanging at the display window calling my name! Soy sauce chicken is utterly delicious, especially when you dip it with the ginger and scallion condiment. The thought of it just sets my mouth watering&#8230;(get soy sauce chicken recipe after the jump) Chinese love chicken and there is always a chicken dish on the Chinese New Year menu, so what about serving soy sauce chicken this year? Soy sauce chicken (豉油鸡) is really not so hard to make, and you don&#8217;t have to use a whole chicken. I didn&#8217;t because I didn&#8217;t have a pot big enough to contain a whole chicken, plus, I must confess that I don&#8217;t have great knife skills (I didn&#8217;t go to culinary school!) to make perfect chops. I used chicken leg quarters but you can use cut up whole chicken, too. Of course, if you have all it takes, by all means, use a whole chicken. Do try out this soy sauce chicken recipe (豉油鸡), it&#8217;s pretty darn close to the ones at my favorite BBQ joint here in SoCal. I saved the soy sauce mix to make various accompanying dishes such as Chinese soy sauce eggs (滷蛋) and soy sauce fried tofu (滷水豆腐). Super yummy! (Click Page 2 for the Soy Sauce...]]></description>
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		<slash:comments>61</slash:comments>
		</item>
		<item>
		<title>Braised Pork Belly in Soy Sauce (Tau Yew Bak)</title>
		<link>http://rasamalaysia.com/braised-pork-belly-in-soy-sauce-tau-yew-bak/</link>
		<comments>http://rasamalaysia.com/braised-pork-belly-in-soy-sauce-tau-yew-bak/#comments</comments>
		<pubDate>Wed, 13 Jan 2010 06:51:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5533</guid>
		<description><![CDATA[Since my second sister came into town, we have been cooking up a storm. (Previously, we have made pineapple fried rice and salted fish bones curry.) We have also been reminiscing our fond memories of our late parents—sharing the stories of our times with them and those days when we were growing up. Naturally, we talked about the delicious foods that my late mother used to cook for our family and the many dishes that she prepared which we missed dearly although the tastes still linger on our taste buds. As my second sister is many years my senior, she had the opportunity to learn more about cooking from my late mother. We grew up in a big and poor family, so since she was 12 years old, she was tasked with housework and kitchen chores, including cooking for the whole family. Because of that, she has acquired and inherited most of our family recipes&#8230;(get braised pork belly in soy sauce/tau yew bak recipe after the jump) A couple of days ago, we talked about making my mother&#8217;s braised pork belly in soy sauce, or tau yew bak (in Hokkien)—one of the many family recipes that my mother excelled in. Her tau yew bak was legendary; the pork belly was always tender, juicy, and they are steeped in an intensely flavorful soy sauce. The taste was complex, sophisticated, addictive, and utterly delectable. There were always extras such as hard-boiled eggs, tofu, and sometimes, potatoes and mushrooms. When my parents came to visit us in San Francisco 10 years ago in 2000, I managed to learn my mother&#8217;s tau yew bak recipe. I volunteered to make the dish, following the instructions that she had briefed me during her stay. I added some cracked whole white peppercorn (her secret ingredient!) and slowly...]]></description>
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		<slash:comments>52</slash:comments>
		</item>
		<item>
		<title>Soy Sauce Eggs (Shoyu Tamago)</title>
		<link>http://rasamalaysia.com/soy-sauce-eggs-shoyu-tamago/</link>
		<comments>http://rasamalaysia.com/soy-sauce-eggs-shoyu-tamago/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 17:34:47 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5302</guid>
		<description><![CDATA[Rachael of La Fuji Mama is a sweetheart, you&#8217;ll know what I mean if you meet her in person. I first met her a few months ago in an event at New York and became fast friends because we love similar stuff: food, traveling and living in Asia, and a penchant for Japanese cuisine. La Fuji Mama used to live in Tokyo but her family is now based in Orange County. Her blog is a collection of droolsome recipes, her family, and her past adventures living in Asia. Please welcome La Fuji Mama to Rasa Malaysia and check out her soy sauce eggs (shoyu tamago) recipe and step-by-step photos in the gallery above. This recipe is also a great side dish with porridge. Bee and I recently met up at Mitsuwa, a local Japanese market, to do some shopping and then eat some ramen in the food court. In addition to ramen, we both ordered shoyu tamago&#8211;Japanese soy sauce eggs. We each ordered one egg, but I quickly realized that this was a mistake, because my almost-three-year-old daughter ate half of my egg and then kept trying to con Bee out of hers! Recently Bee mentioned those eggs and how good they were and I had to laugh because they are one of the easiest things on the planet to make! Shoyu tamago are eggs that have been hard boiled, peeled, and then cooked in heated soy sauce so that the egg white turns brown on the outside and the egg becomes flavored by the soy sauce. They are wonderful as snacks or as an addition to a bento (a traditional Japanese lunch in a box) because they don&#8217;t need any additional seasoning&#8230;(get soy sauce eggs/shoyu tamago recipe) after the jump I always use tamari soy sauce, which is darker...]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Soy Sauce</title>
		<link>http://rasamalaysia.com/soy-sauce/</link>
		<comments>http://rasamalaysia.com/soy-sauce/#comments</comments>
		<pubDate>Sun, 28 Jun 2009 21:43:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Penang Tour]]></category>
		<category><![CDATA[Add new tag]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3663</guid>
		<description><![CDATA[During my recent trip back to Penang, I made a visit to my favorite soy sauce factory in Georgetown. Though soy sauce is largely produced and packed commercially now, in Penang, you can still find a few remaining soy sauce factories making their soy sauce the natural way, that is, by hand. The traditional method—sadly a dying and fast disappearing trade—ferments soybeans contained in large urns under the sun and covered up with lids at night. The soybeans are left inside the urns to &#8220;break down&#8221; and brew to become soy sauce. An everyday commodity that we so take for granted, naturally made soy sauce takes months of hard work and dedication to produce, and the result is always pleasing with an unmistaken depth and soybean fragrance in the end product&#8230; I managed to capture a few pictures above to give you a rough idea how authentic soy sauce is made. My friend Chubby Hubby does a better job in explaining the processes in his post here. I wanted to stress that while Kikkoman has made an empire out of soy sauce and fill the supermarkets in the US with its products, soy sauce was invented by the Chinese some 2,500 years ago. The techniques spread to Japan and other parts of Asia much later. In the US, my favorite brand of soy sauce is Kimlan (金兰) from Taiwan. What brand of soy sauce do you have in your pantry? Updated: Thanks for sharing your favorite brand(s) of soy sauce with me. It is such a great exercise as it helps me to discover new brands. Just bought a bottle of Pearl River Bridge premium soy sauce (头抽) and compared it side-by-side with Kimlan. Love the depth and flavor; it&#8217;s such a great soy sauce. I am going to try...]]></description>
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		<slash:comments>60</slash:comments>
		</item>
		<item>
		<title>Fried Fish with Soy Sauce</title>
		<link>http://rasamalaysia.com/fried-fish-with-soy-sauce/</link>
		<comments>http://rasamalaysia.com/fried-fish-with-soy-sauce/#comments</comments>
		<pubDate>Tue, 14 Apr 2009 19:08:55 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3022</guid>
		<description><![CDATA[I love fish, but I don&#8217;t eat enough of them here in the United States; I can hardly find the ones I love most. Growing up in Malaysia, fresh fish is abundant. There are all kinds of fish available in the wet market&#8211;big, small, tiny, deep-sea, or fresh water.  I prefer smaller and tiny fish, deep-fried to crispy goodness that I can just eat the whole fish with bones.  If you&#8217;ve tried those, you know how great they are. Recently, I found a bucket of small red cod on sale.  Each of them was about 6-8 oz. If you read my steamed fish recipe, you&#8217;ll know that I love red cod. Without any hesitation, I got a couple of them and made fried fish with soy sauce&#8211;one of the simplest recipes for fried fish, but super delicious especially when you drench the ginger soy sauce with steamed white rice&#8230;mmm heavenly&#8230; If you are tired of plain old fried fish with salt, try my fried fish with soy sauce recipe.  I bet you will love it. Now, what fish do you like? (Chinese recipes, prepare authentic Chinese food now!) (Click Page 2 for the Fried Fish with Soy Sauce Recipe)]]></description>
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		<slash:comments>60</slash:comments>
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