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	<title>Rasa Malaysia &#187; Summer</title>
	<atom:link href="http://rasamalaysia.com/tag/summer/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Lemongrass Beef Skewers</title>
		<link>http://rasamalaysia.com/lemongrass-beef-skewers/</link>
		<comments>http://rasamalaysia.com/lemongrass-beef-skewers/#comments</comments>
		<pubDate>Wed, 29 Aug 2012 02:27:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18516</guid>
		<description><![CDATA[It&#8217;s Labor Day weekend this week and I am sure many of you are throwing one last summer party before Fall arrives and the weather becomes colder. I have shared many summer recipes with you this year and I hope you have had a chance to try them out. I have two more recipes that will complete this summer. Let&#8217;s start with this lemongrass beef skewers that I absolutely love. Everything tastes better when they are threaded onto a stick and grilled over fire. I am a huge fan and I hope you like it, too. This Vietnamese-inspired beef skewers are marinated with fish sauce, lemongrass, shallots, and garlic. When you have these ingredients in your meat marinade, you are pretty much going to have some deeply flavorful meat. The fire will do its magic to char the meat and seal in the juicy flavor, and the end result is sure to please. As you know, grilled beef is dark, so I garnished these lemongrass beef skewers with some crushed peanuts and sautéed scallions (green onion), just like how most Vietnamese restaurants serve them. The beef skewer is tasty enough so you don&#8217;t actually need any dipping sauce. Try this lemongrass beef skewers recipe before summer ends, and I am sure you would want to have them again and again after this year. (Click Page 2 for the Lemongrass Beef Skewers Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/08/Lemongrass-Beef-Skewer-slider.jpg"/></div>]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Longan, Mango and Pomegranate Popsicle</title>
		<link>http://rasamalaysia.com/longan-mango-and-pomegranate-popsicle/</link>
		<comments>http://rasamalaysia.com/longan-mango-and-pomegranate-popsicle/#comments</comments>
		<pubDate>Tue, 31 Jul 2012 18:06:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Longan]]></category>
		<category><![CDATA[Mango]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17388</guid>
		<description><![CDATA[Can you believe that it&#8217;s almost August 2012? Soon it will be Black Friday, Cyber Monday, and Christmas. Anyway, while summer lasts, I wanted to share a popsicle recipe with you. I grew up with a lot of popsicles in Malaysia. Back home in Penang, we could buy really cheap, colorful, and exotic-tasting popsicles that feature the abundant fruits found in Penang. Fruits such as mangoes, longan (dragon eye fruit), lychees, rambutan, etc. are used to flavor the popsicle. They are always tasty and beat the scorching heat. This longan, mango, and pomegranate popsicle is a combination of some of my favorite flavors. I made them over the weekend and Baby G (who is now 22 months old) really liked it. He kept on saying &#8220;more, more.&#8221; For the stay-at-home moms, try this recipe and enjoy mother-and-kid bonding, sharing a popsicle before summer ends. If you have an Asian supermarket where you live, pick up a can of longan, lychees, or rambutan to flavor the popsicle, I am sure your kid will welcome the new taste and texture of these exotic fruits. (Click Page 2 for the Longan Mango and Pomegranate Popsicle Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Longan-Mango-Pomegranate-Popsicle-slider.jpg"/></div>]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Grilled Bacon-Wrapped Scallops</title>
		<link>http://rasamalaysia.com/grilled-bacon-wrapped-scallops/</link>
		<comments>http://rasamalaysia.com/grilled-bacon-wrapped-scallops/#comments</comments>
		<pubDate>Thu, 26 Jul 2012 06:38:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15666</guid>
		<description><![CDATA[Everyone loves their morning bacon, but you can use bacon in many other recipes, for example, these bacon-wrapped scallops. The crispy and greasy bacon adds a buttery and smoky flavor to the scallops, and the end result is always heavenly, especially when they are grilled. To make perfect grilled bacon-wrapped scallops, first you have to make sure that the scallops are tightly wrapped with the bacon. On the grill, remember to keep turning the skewers to get an even char on the bacon (you have to turn the skewers sideways so the bacon is in direct contact with the heat source to char nicely). Last but not least, do not overcook the scallops as they might lose all the natural sweetness and become rubbery. Another recipe that is equally good is bacon-wrapped cherry tomatoes. If you have picky guests at your summer BBQ parties, make sure you have some bacon handy as these two recipes will make even the pickiest eater happy. (Click Page 2 for the Grilled Bacon-wrapped Scallops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/bacon_scallop_hp.JPG"/></div>]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Thai Chicken Sate with Peanut Sauce</title>
		<link>http://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/</link>
		<comments>http://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/#comments</comments>
		<pubDate>Sun, 15 Jul 2012 17:20:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16940</guid>
		<description><![CDATA[Every summer, when I host BBQ parties, I would always have satay for my guests. My favorite is chicken satay. It&#8217;s hard not to fall in love with satay—skewered of marinated meat (chicken or beef) grilled over fire, and then served with a savory peanut dipping sauce. The combination is just brilliant. While I make Malaysian-style satay most of the time, for examples: chicken satay and beef satay, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes. Unlike its Malaysian counterpart, Thai sate tastes milder and less complex in taste (in my opinion), but delicious nonetheless. This is my Thai chicken sate with peanut sauce recipe, adapted from a cookbook. Try it out and I am sure you (and your guests) would absolutely welcome a skewer or two, or three freshly grilled sate with the creamy peanut sauce. (Click Page 2 for the Thai Chicken Sate with Peanut Sauce Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Thai-Chicken-Sate-hp.jpg"/></div>]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Lobster Roll</title>
		<link>http://rasamalaysia.com/lobster-roll/</link>
		<comments>http://rasamalaysia.com/lobster-roll/#comments</comments>
		<pubDate>Thu, 12 Jul 2012 00:00:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Lobster]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17008</guid>
		<description><![CDATA[Let&#8217;s talk about your favorite summer seafood meals. For me, it&#8217;s simple peel and eat shrimp, lemongrass and Sriracha grilled shrimp or beer-steamed mussels and of course a cool starter like lobster and mango salad. What about all those extra hot dog buns left over from 4th of July? I&#8217;m thinking lobster salad again. Nothing fancy, just delicious chunks of chilled poached lobster meat stuffed in a bun with mayo and a little light seasoning. How about Rasa Malaysia&#8217;s version of the famous Classic New England Lobster Roll? I may not have the special buns for this classic, but with fresh live lobsters and cooking it right, you&#8217;ll definitely get a perfect lobster roll for sure. I made a slight twist using Old Bay Seasoning and a tad butter to poach the lobster as opposed to simple poaching/boiling with only salt water like what it&#8217;s usually done for the famous New England Classic Lobster Roll. That, plus I don&#8217;t have those special buns for it and don&#8217;t know where to get it. All and all, the end result is still worth every penny, I&#8217;m happy and I can assure you when lobster&#8217;s on sale again, I&#8217;ll definitely make more of these delicious lobster roll! (Click Page 2 for the Lobster Roll Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/lobster_roll_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Lemongrass and Sriracha Grilled Shrimp</title>
		<link>http://rasamalaysia.com/lemongrass-grilled-shrimp/</link>
		<comments>http://rasamalaysia.com/lemongrass-grilled-shrimp/#comments</comments>
		<pubDate>Sun, 08 Jul 2012 23:57:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16965</guid>
		<description><![CDATA[How&#8217;s your summer so far? I hope everyone has been busy firing out your grill, having endless pool parties, and more importantly, having a blast with your friends and family. If you&#8217;re looking for new barbeque recipes and ideas, I wish to tempt you with my upcoming Asian-style BBQ recipes. Let&#8217;s start with this mouthwatering lemongrass grilled shrimp, spiced with Sriracha, and marinated with fish sauce, garlic, and jazzed up with a chili-calamansi (or lime) dipping sauce. Sounds so good already, right? But wait, my next two posts are Thai Chicken satay with peanut sauce and lobster roll! This Vietnamese-style lemongrass grilled shrimp is extremely easy to make, but the taste is so amazing that you won’t believe they take less than 30 minutes to make. The highlight of the recipe is lemongrass—which imparts the distinct aroma and unique flavor to the grilled shrimp skewers. The fish sauce and garlic marinade further enhance the briny sweet taste of the fresh shrimp, and the spicy Sriracha lends that extra kick that everyone has grown to love. Mr. Rasa Malaysia (who is unfortunately allergic to shrimp) kept saying &#8220;smell so good&#8221; as I eagerly removed the lemongrass grilled shrimp from my new grill. My friend gave me some fresh calamansi and I squeezed a little lit of the juice on the shrimp before serving&#8230;.heavenly. You simply can&#8217;t go wrong with this lemongrass and Sriracha grilled shrimp recipe; I can say that very few grilled shrimp recipes tops this one. (Click Page 2 for the Lemomgrass Grilled Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/lemongrass_grilled_shrimp_hp.JPG"/></div>]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Cabernet and Gorgonzola Burger Sliders</title>
		<link>http://rasamalaysia.com/cabernet-and-gorgonzola-burger-sliders-recipe/</link>
		<comments>http://rasamalaysia.com/cabernet-and-gorgonzola-burger-sliders-recipe/#comments</comments>
		<pubDate>Mon, 02 Jul 2012 16:19:37 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16816</guid>
		<description><![CDATA[To celebrate this year&#8217;s July 4th, I have invited my good friend Harry Soo at Slap Yo Daddy BBQ to share an all-American burger recipe with us. Harry also came from Penang, Malaysia, and is currently the top 10 BBQ Pitmaster in the United States. His barbeques are truly legendary and the BEST I have ever tasted. Please take a few minutes to read through the guest post below as Harry shares his secret techniques for perfect, juicy, and delicious burgers. If you wish to impress your guests on Wednesday, try this burger slider recipe, as this is how the pro does it. Let&#8217;s indulge in Slap Yo Daddy BBQ cabernet and gorgonzola burger sliders. Several years ago, I was pleasantly surprised to run across Bee Yinn’s recipes and Rasa Malaysia website while looking for authentic Malaysian recipes. As another transplanted immigrant from the tropical island of Penang just off the Malaysian peninsular, I’ve embraced America as my new home by learning to love and cook a wide variety of American comfort foods while living in Texas and now California. It was love at first barbecue bite for me when I tasted BBQ brisket while attending Texas Tech U in the mid-1980’s. In 2008, I made my first foray into competition BBQ after a co-worker suggested I enter a contest after being inspired by the 2008 movie The Bucket List starring Jack Nicholson and Morgan Freemen. Long story short, in four years, I’ve become one of the top-ranked BBQ pitmasters in America having won 20+ grand championships, California and Arizona Team of the Year, and numerous national awards. I’ve also appeared on a reality TV show called TLC’s BBQ Pitmasters Season One in 2010. In that show, I was the underdog team from California pitted against six other BBQ teams,...<br /><br /><div><img src="/images/homepage/burger_hp.JPG"/></div>]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Chicken Lollipop</title>
		<link>http://rasamalaysia.com/chicken-lollipop/</link>
		<comments>http://rasamalaysia.com/chicken-lollipop/#comments</comments>
		<pubDate>Wed, 27 Jun 2012 15:22:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16676</guid>
		<description><![CDATA[Are you prepping your grill for the upcoming 4th of July weekend cookout with friends and family? If you&#8217;ve got your burger, steak, kebab, and ribs ready to entertain, but are still looking for that perfect appetizer that will appeal to all your guests, then you have definitely got to try this Chicken Lollipop recipe. Bite-size finger foods are always a hit at any gathering, picnic party, etc., especially if it&#8217;s on a stick and so easy to prepare (no skewers needed). Yet the result is so scrumptious, flavorful and has a cool name like Chicken Lollipop. The basic idea of the chicken lollipop is to cut the meat around the base of the chicken wing drummette and pull it towards the top so it&#8217;s shaped like a lollipop. The great thing about it is the many ways that you can choose to prepare it. You can fry it as it is, bread it, or even bacon-wrap it before frying. And the choices of dipping sauces are practically limitless. For now, I&#8217;m all in for a simple and delicious chicken lollipop with an Asian flair—with Hoisin and ginger marinade. In fact I would really love for you to share some of your favorite chicken lollipop styles and dipping sauce ideas with me. And for more July 4th weekend food ideas, do check out my personal picks of BBQ recipes here, and summer recipes here. (Click Page 2 for the Chicken Lollipop Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/06/chicken-lollipop-hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Korean Kalbi Taco</title>
		<link>http://rasamalaysia.com/korean-kalbi-taco/</link>
		<comments>http://rasamalaysia.com/korean-kalbi-taco/#comments</comments>
		<pubDate>Wed, 20 Jun 2012 06:21:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lettuce]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16441</guid>
		<description><![CDATA[If you live in the Los Angeles area, I am sure you have heard of Kogi food truck and its famed Kogi taco. Kogi tacos pretty much launched the food truck culture and craze in the United States. For the longest time, I have wanted to share the recipe here and finally I got to do it over the weekend. I had Kogi taco once. The food truck comes to the Orange County area from time to time and I was lucky to have tried it. I remember the line was as long as the Space Mountain ride at Disneyland as eager diners waited patiently for their turn to place the order. I thought the tacos were delicious but I was mostly impatient with the long wait. Kogi taco is basically Korean Kalbi taco, so I decided to create a similar recipe and share it with you. I personally like my creation (Mr. Rasa Malaysia gave his thumbs up). For the Kalbi, I referred to the guest post from Diana at Eating Richly. I might be biased but the end result was a lot more refreshing than Kogi taco. I opted out the salsa in Kogi&#8217;s and serve it with diced tomatoes, red onion, and cilantro. Plus, the seasoned Romaine lettuce and the tangy dressing with a lemony note complement the tastes very well. If you are making Korean Kalbi this summer, do save up a few pieces of the Kalbi and make them into this Korean Kalbi tacos. I am sure the delightful flavor will entice your taste buds! (Click Page 2 for the Korean Kalbi Taco Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/06/Korean-BBQ-Kalbi-Taco-hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Banh Mi with Lemongrass Pork</title>
		<link>http://rasamalaysia.com/banh-mi-recipe/</link>
		<comments>http://rasamalaysia.com/banh-mi-recipe/#comments</comments>
		<pubDate>Wed, 06 Jun 2012 07:03:02 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16048</guid>
		<description><![CDATA[I miss the breakfast breads in Vietnam during my travels, specifically Vietnamese-style baguettes (bánh mì). Here in the States, whenever I need my bánh mì fix, it&#8217;s a fifteen minutes drive to Little Saigon. Most of the time, there&#8217;s a line, so it takes even longer to get my fix. That&#8217;s why I decided to make it at home. Bánh mì, which is the Vietnamese term for &#8220;bread,&#8221; is actually the baguette that is used to make the popular Vietnamese sandwich. It&#8217;s found in places with a concentrated Vietnamese population, from France, Canada, United Kingdom to the United States. This popular Vietnamese-style sandwich can be easily found in most restaurants or Vietnamese-owned sandwich shops, and there are a variety of meat choices—from steamed, pan-fried, to grilled options (Thit Nuong, being my all time personal favorite). This fresh Vietnamese baguette roll with golden crust is exceedingly crispy and crunchy. As for the Thịt Nướng (grilled meat), I used the intensely flavorful grilled lemongrass pork that was slightly on the fatty side so it turned out nice and tender with charred aromas. Spread the baguette with some mayo or butter and fresh cilantro, jalapeno slices and most importantly, the pickled carrots and daikon, you&#8217;re on your way to a very substantial meal. This is another great summer recipe to try as the aromas of the grilled lemongrass pork beckons from afar. Out of all the bánh mì varieties, my personal favorite is Bánh Mì Thit Nuong with grilled lemongrass pork. What&#8217;s yours? (Click Page 2 for the Banh Mi with Lemongrass Pork Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/06/lemongrass-pork-banhmi-hp.jpg"/></div>]]></description>
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		<slash:comments>21</slash:comments>
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