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	<title>Rasa Malaysia &#187; Squid</title>
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	<description>Easy Asian Recipes</description>
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		<title>Thai Basil Squid</title>
		<link>http://rasamalaysia.com/thai-basil-squid/</link>
		<comments>http://rasamalaysia.com/thai-basil-squid/#comments</comments>
		<pubDate>Mon, 17 Sep 2012 17:56:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Squid]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15669</guid>
		<description><![CDATA[Thai roasted chilli paste or nam prik phao is the secret to many dishes in Thai cuisine; it’s what gives Tom Yum and many Thai dishes their oomph. Recently, the chili paste has become a staple in my pantry. I use it to make various dishes, for example: fried rice and clams. This Thai basil squid is flavored with dollops of Thai roasted chilli paste and heaps of fresh Thai basil leaves, a few bird-eye&#8217;s chilies, with a hint of lime juice and fish sauce completing this delicious dish. If you are in the United States, you can get nam prik phao at many Asian stores, the brand is &#8220;Pantai&#8221; brand. If you like, you can also make the chili paste from scratch, following recipes from my two trusted sources: Chez Pim and She Simmers. You can also try out my other favorite squid recipe: Taiwanese 3-cup squid, which is equally delectable. (Click Page 2 for the Thai Basil Squid Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/basil_squid_hp.JPG"/></div>]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Three-Cup Squid (三杯小卷)</title>
		<link>http://rasamalaysia.com/three-cup-squid-recipe/</link>
		<comments>http://rasamalaysia.com/three-cup-squid-recipe/#comments</comments>
		<pubDate>Mon, 08 Nov 2010 06:13:47 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taiwanese Recipes]]></category>
		<category><![CDATA[Squid]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7685</guid>
		<description><![CDATA[I love squid but I hate cooking squid. There is just too much work when it comes to squid—peeling off the membrane, removing the ink, and so forth. I had so many &#8220;accidents&#8221; when the squid ink squirted all over my clothes and face, and it really wasn&#8217;t pleasant, and I would smell like a squid no matter how hard I cleaned off the stain. So, as much as I love squid, I hardly make it at home, unless I really have a serious craving for it. After the confinement, I have been on a binge of eating seafood, so I bought some squid, took the time to clean them (no accident this time!) and made three-cup squid, or 三杯小卷, a popular Taiwanese recipe that I love. (Check out my three-cup chicken recipe.) The three-cup squid was fabulous, and I think I really should be making more squid dishes at home. ;) (Click Page 2 for the Three-Cup Squid (三杯小卷) Recipe)]]></description>
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		<slash:comments>32</slash:comments>
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		<title>Squid with Black Bean Sauce</title>
		<link>http://rasamalaysia.com/squid-with-black-bean-sauce-recipe/</link>
		<comments>http://rasamalaysia.com/squid-with-black-bean-sauce-recipe/#comments</comments>
		<pubDate>Sat, 28 Aug 2010 04:24:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Squid]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7498</guid>
		<description><![CDATA[My cookbook manuscript is due in the next few days and I am very happy—and relieved—that I am almost done, well, at least the toughest part: cooking, shooting, writing, recipe testing, and editing. To prep me for the writing part of my cookbook, I have read and researched many Chinese cookbooks in the past few months. One of my recent favorites is &#8220;Stir-Frying to the Sky&#8217;s Edge&#8221; by Grace Young. I have been a fan of Grace Young since I first read her award-winning cookbook &#8220;The Breath of a Wok&#8221; and then discovered “The Wisdom of the Chinese Kitchen.” Her deep knowledge and intense passion for Chinese woks (and stir-frying) are eminently admirable. To me, her investments—both in time and dedication—in these fundamentals of Chinese cooking is way beyond being a cookbook author; in fact, she has become a scholar in my eyes, the ones that I hold high respect and regard for. Even though I grew up eating Chinese food and watching my late mother cooking with a wok, my knowledge about these subjects was mostly taken for granted. I&#8217;ve never questioned the why&#8217;s and how&#8217;s, until I read Grace’s books. Needless to say, I have personally learned so much about Chinese stir-frying and the wok from reading her books&#8230; “Stir-Frying to the Sky&#8217;s Edge” is a collection of authentic Chinese stir-fry recipes, shared by Grace and many Chinese home cooks and chefs from around the world. Coming from Malaysia, I am especially delighted to find a Malaysian-style stir-fried shrimp recipe in the cookbook. The chapters on woks, seasoning methods, and stir-frying are resourceful and insightful, especially for those who have just started to learn about Chinese cooking. What&#8217;s so special about the book is that it&#8217;s the first cookbook to explain in detail all the tips one needs...]]></description>
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		<slash:comments>15</slash:comments>
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		<title>Sambal Tumis Sotong (Squid Sambal)</title>
		<link>http://rasamalaysia.com/sambal-tumis-sotong-squid-sambal-recipe/</link>
		<comments>http://rasamalaysia.com/sambal-tumis-sotong-squid-sambal-recipe/#comments</comments>
		<pubDate>Fri, 14 May 2010 02:20:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sambal]]></category>
		<category><![CDATA[Squid]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7055</guid>
		<description><![CDATA[A few weeks ago, I discovered a Malay food blog, Selera Malaysia. I love Malay food as much as I love my Penang hawker food (street food), Chinese, and Nyonya food. One of  the signature Malay recipes is sambal tumis or sauteed sambal, which is the building block for many mouthwatering and appetizing Malay and Nyonya dishes. Please welcome Selera Malaysia to Rasa Malaysia as he shares his sambal tumis sotong (squid sambal) recipe with us. Being a food blogger and talking about Malaysian foods, I am glad when Rasa Malaysia offers me to write a post here. It’s a Sambal Tumis Sotong or squid sambal first suggested by her when she approach me to write on Rasa Malaysia as a guest writer. For those who are familiar with Malaysian cuisine, there will be no further introduction needed on sambal but for those who aren’t, sambal is a chili based sauce, prepared mainly from mixed paste of dried chillies, shallots and garlic. It easy to cook but need a lot of practice to make a good sambal. The secret tips of making a delicious sambal is to sauté the chili paste until the paste separated from oil or in Malay until ‘pecah minyak’. People always been advised to sauté until fragrant, however this is just to general&#8230; Sambal tumis sotong is simply delicious dish and easy to prepare. It can be served with boiled rice together with selections of Chinese Greens such as bok choy, kailan/gailan and others. (Click Page 2 for the Sambal Tumis Sotong (Squid Sambal) Recipe)]]></description>
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		<slash:comments>24</slash:comments>
		</item>
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		<title>Squid Curry Recipe (Indian Gulai Sotong Recipe)</title>
		<link>http://rasamalaysia.com/merdeka-open-house-2007-gulai-sotong/</link>
		<comments>http://rasamalaysia.com/merdeka-open-house-2007-gulai-sotong/#comments</comments>
		<pubDate>Sun, 19 Aug 2007 21:04:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Squid]]></category>

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		<description><![CDATA[My parents are huge fans of nasi kandar&#8211;a type of Mamak/Indian-Muslim food consists of steamed rice with a variety of curries and other side dishes. (Click here and here for a peek of a nasi kandar restaurant and its many colorful dishes.) When I was little, my parents would always take me to nasi kandar restaurants. I remember vividly their old joint in Georgetown, Penang. Whenever I go home to Penang, I would take my parents out to savor a meal or two of nasi kandar at their favorite restaurant/stall. Regardless of where we go, there is one dish that we never miss out&#8211;gulai sotong, or squid curry. So, it&#8217;s no surprise that my mother makes a killer squid curry at home (which I&#8217;ve fortunately learned). There are two secret ingredients of a great squid curry: curry leaves and a blended spice mix of cumin, fennel, black mustard, fenugreek seeds. Curry leaves impart a highly aromatic flavor to the curry and the spice seeds add that signature and unmistakable Indian curry kick. I love hard-boiled eggs in curries, so I also added some eggs. Click here to see the real squid curry served in Penang&#8230; Malaysia celebrates its 50th Independence Day (Hari Merdeka) on August 31st. Hence this post also marks my entry to this year&#8217;s virtual Merdeka Open House hosted by Babe_KL. Please click here to view my Kerabu Bee Hoon entry last year. ::::::::::::::::::::::::::::: Special notes to my fellow Malaysians: I used to take Malaysia for granted, well, when I was in Malaysia. There were always something to complain about&#8211;the educational system, the urban planning, the environment, media, government, and the list goes on. Recently, I was in a meeting with a Taiwanese business partner. She told me in great enthusiasm that she just came back visiting Malaysian...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/merdeka-open-house-2007-gulai-sotong/feed/</wfw:commentRss>
		<slash:comments>51</slash:comments>
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