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	<title>Rasa Malaysia &#187; Tofu</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Sweet Tofu Pudding (Doufu Hua/豆腐花)</title>
		<link>http://rasamalaysia.com/chinese-sweet-tofu-pudding-doufu-hua/</link>
		<comments>http://rasamalaysia.com/chinese-sweet-tofu-pudding-doufu-hua/#comments</comments>
		<pubDate>Tue, 02 Oct 2012 19:31:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soybean]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19672</guid>
		<description><![CDATA[After I published the &#8220;How to Make Soy Milk&#8221; post, many readers asked me to share the Chinese sweet tofu pudding or doufu hua (豆腐花) recipe. I will be honest, I have never made doufu hua before, as I always think of it as something very hard to do, tedious and mostly fail-prone. Oh boy, was I wrong? Now that I have made my own homemade tofu pudding, it just dawns to me why have I waited so long to try something that is so easy—and rewarding—to make! I grew up eating a lot of doufu hua, which is a very common and popular sweet dessert in Penang, Malaysia. Walk down any streets or markets, one can always find soy milk hawkers (street vendors) selling both soy milk and doufu hua, freshly made each day. There are also hawkers who cycle their mobile stall or cart around the neighborhood, hawking &#8220;doufu hua&#8221; loudly as they peddle down the street. Both soy milk and doufu hua are excellent for the scorching hot and humid weather back home. They are my absolute favorite. Making it at home for the first time, I did face some challenges. I consulted my friend Andrea Nguyen, author of Asian Tofu, who gave me precious tips and tricks to make the best tofu pudding at home. Her pointers are extremely useful, and they can be found at the Cook&#8217;s Notes section in the recipe. Simply put, to make really good tofu pudding at home, you need a good master soy milk, which is a richer soy milk. According to Andrea, store-bought soy milk is  usually thinner compared to homemade soy milk, and not the best for tofu pudding. So if you want to make the best doufu hua, you have to make soy milk. The recipe and...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/tofu_pudding_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chinese-sweet-tofu-pudding-doufu-hua/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Sukiyaki Donburi</title>
		<link>http://rasamalaysia.com/sukiyaki-donburi/</link>
		<comments>http://rasamalaysia.com/sukiyaki-donburi/#comments</comments>
		<pubDate>Sun, 26 Aug 2012 17:37:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18030</guid>
		<description><![CDATA[Other than bentos, rice bowls are very popular in Japan. Japanese fast food chains such as Yoshinoya and many curry house restaurants offer simple and delicious rice bowls such as beef bowl, curry rice bowls, chicken and egg rice bowls, etc. Known as donburi in Japanese, these rice bowls are very popular especially for the working professionals. As I mentioned in my earlier post, I have always been fascinated by this particular food culture in Japan. Every corner you turn, you will see bento and rice bowls signboards, all touting their signature dishes and endless choices. I am a huge fan of Japanese donburi, especially rice bowls topped with savory simmered dish, for example: sukiyaki donburi. Sukiyaki is a traditional Japanese nabemono (hot pot) dish, where various types of ingredients such as meat, tofu, vegetables, mushrooms, noodles are simmered in a savory broth, and the foods are shared communal style. Sukiyaki is a special-occasion dish, mostly prepared to mark a celebration, when everyone sits around a table, have great conversations while enjoying the food. Sukiyaki Donburi is basically the &#8220;fast food&#8221; version, where the dish is served on top of steamed white rice, in a big rice bowl. Even though the traditional Sukiyaki is a fall/winter dish, sukiyaki donburi is an everyday dish that anyone can enjoy throughout the year. You don&#8217;t need a birthday, graduation, anniversary to have sukiyaki. Who wouldn&#8217;t want to eat a rice bowl topped with savory and sweet simmered beef, vegetables, mushrooms, tofu, and noodles? I personally would want to eat it every day! Making sukiyaki donburi is actually very quick and easy. You can prepare the dish in about 30 minutes. The best thing about this recipe is that you can pack the leftover into a bento the next day (the flavor develops overnight...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/sukiyaki_donburi_hp.jpg"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Grilled Crisp Tofu Pockets (Tahu Bakar)</title>
		<link>http://rasamalaysia.com/grilled-crisp-tofu-pockets-tahu-bakar-recipe/</link>
		<comments>http://rasamalaysia.com/grilled-crisp-tofu-pockets-tahu-bakar-recipe/#comments</comments>
		<pubDate>Wed, 18 Apr 2012 21:57:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14471</guid>
		<description><![CDATA[(Note: Tofu is spelled as &#8220;Tahu&#8221; &#8211; the Indonesian spelling instead of &#8220;Tauhu&#8221; in the cookbook.) My friend Andrea Nguyen at Viet World Kitchen has recently released a new cookbook &#8220;Asian Tofu: Discover the Best, Make Your Own, and Cook It At Home.&#8221; It&#8217;s one of the cookbooks that I really look forward to because I love tofu and tofu-related products. The book was sent to me when I was in Malaysia. The first thing upon returning to my Irvine home, I dug through my piles of magazines and books and looked for Asian Tofu. The first night when I woke up middle of the night due to jetlag, I read through the beautiful cookbook. I only have one sentence to say about Andrea&#8217;s newest project: she is a real food writer and a pro&#8230;her passion, dedication, and knowledge in the subject matter shine through in Asian Tofu (and her previous books). I have a huge respect for her and her work; she is someone whom I constantly look up to. Here is the tahu bakar recipe, or grilled crisp tofu pockets, an Indonesian/Malaysian snack that is both appetizing and brightly flavorful. I recently had an unforgettable tahu bakar when visiting my friend Indochine Kitchen in Medan, Indonesia. It&#8217;s a dish that I hope to re-create at home, and now I have the perfect recipe to refer to. Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen is available for purchase at all major bookstores and online stores such as Amazon.com or Barnes &#38; Noble. Reprinted with permission from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Maren Caruso ©...<br /><br /><div><img src="/images/homepage/tahubakar_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/grilled-crisp-tofu-pockets-tahu-bakar-recipe/feed/</wfw:commentRss>
		<slash:comments>17</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>
		<wfw:commentRss>http://rasamalaysia.com/agedashi-tofu-recipe-fried-tofu-in-dashi/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Sweet and Sour Fried Tofu</title>
		<link>http://rasamalaysia.com/sweet-and-sour-fried-tofu/</link>
		<comments>http://rasamalaysia.com/sweet-and-sour-fried-tofu/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 18:11:54 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5612</guid>
		<description><![CDATA[To celebrate the upcoming Chinese New Year, I will be sharing a series of Chinese recipes with you on Rasa Malaysia, and it started with my ginger and scallion fish recipe a few days ago. Today, I have Christine of Christine&#8217;s Recipes here with her &#8220;Rainbow Fried Tofu&#8221; dish—or sweet and sour fried tofu. Christine&#8217;s Recipes offer a great selection of homey Chinese recipes which she makes for her family. If you read Chinese, you should also check out her Chinese blog. Please give her your warmest welcome! Rasa Malaysia is one of my favorite food blogs that I’ve subscribed for a long time. I really admire Bee&#8217;s cooking, blogging and photography skills. When she asked me if I was interested in writing up a guest post, immediately I sent her a “YES” as it&#8217;s my honor indeed. Thanks to Bee for letting me have a chance to share my favorite recipe—sweet and sour fried tofu—on her blog. Here you go. We’ve got lots of different Chinese dishes with sweet and sour sauce. Just name a few, sweet and sour chicken, sweet and sour pork, sweet and sour beef, that are traditional and well accepted in different countries. I posted these old-fashioned recipes on my humble blog too. Whenever I go into a Chinese restaurant, I spot many Aussie people would pick a dish in sweet and sour sauce. I can’t image how my Aussie friends are crazy about the taste of sweet and sour. Recently I created a dish on my own using this make-Aussie-crazy sauce with my favorite deep-fried tofu, feeling really good with both of the intriguing combination of ingredients and colorful outlook. So I also name it as “Rainbow Fried Tofu”. This dish goes extremely well with Jasmine rice, or served as an appetizer. (Click Page...]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Home-style Tofu Recipe (Tofu with Mushrooms)</title>
		<link>http://rasamalaysia.com/home-style-tofu-recipe/</link>
		<comments>http://rasamalaysia.com/home-style-tofu-recipe/#comments</comments>
		<pubDate>Sat, 07 Mar 2009 06:06:35 +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[Mushrooms]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/?p=1416</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) If you love tofu, I am sure you have your favorite tofu dish&#8211;be it Mapo Tofu, claypot tofu, steamed tofu, or fried tofu. While many people think that tofu is tasteless and plain, I love tofu very much. Tofu can be very versatile and delicious, if you know how to pair it with other ingredients. Case-in-point: the home-style tofu dish shown above. Home-style tofu is a homey dish, an everyday and humble dish. In Chinese, it&#8217;s called 家常豆腐. Every family has their own interpretation or recipe of home-style tofu.  My home-style tofu is really simple: a block of tofu, some mushrooms (I used canned button mushrooms),  ground pork, and shrimp.  The sauce is the popular Chinese brown sauce that consists of oyster sauce and soy sauce.  It sure doesn&#8217;t look as beautiful and tempting as Mapo Tofu, it&#8217;s quite tasty nonetheless, and great with steamed white rice. Here is my recipe for home-style tofu or 家常豆腐. This tofu recipe also kick starts a series of homey dishes that I am going to share with you here on Rasa Malaysia&#8211;recipes that are great for everyday meal, and budget-friendly and great for the current tough economy. For now, you can check out my Chinese recipes for a collection popular Chinese recipes. Enjoy! (Click Page 2 for the Home-style Tofu Recipe)]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Yong Tow Foo (Yong Tau Fu)</title>
		<link>http://rasamalaysia.com/food-porn-yong-tow-foo-yong-tau-fu/</link>
		<comments>http://rasamalaysia.com/food-porn-yong-tow-foo-yong-tau-fu/#comments</comments>
		<pubDate>Thu, 24 Apr 2008 11:51:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/food-porn-yong-tow-foo-yong-tau-fu/</guid>
		<description><![CDATA[I have written about Yong Tow Foo a couple of times here and here but here is the real stuff. Foong Foong&#8217;s Yong Tow Foo (Yong Tau Fu) is one of the best in Kuala Lumpur (KL), and I hope my pictures do justice to its fame. This is one of the items that I never miss out whenever I am in KL (Kuala Lumpur). The restaurant is a little hard to find, but once you find it, you will never want to forget it&#8230; You probably can&#8217;t find any places with better Yong Tow Foo (Yong Tau Fu), so do check out Foong Foong Restaurant if you can. Foong Foong Restoran (鸿鸿酿豆腐) 621-A, Jalan Besar Ampang, 68000 Ampang Selangor Darul Ehsan Closed on Tuesday]]></description>
		<wfw:commentRss>http://rasamalaysia.com/food-porn-yong-tow-foo-yong-tau-fu/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Spinach and Tofu Salad with Japanese Sesame Miso Dressing</title>
		<link>http://rasamalaysia.com/recipe-spinach-and-tofu-salad-with/</link>
		<comments>http://rasamalaysia.com/recipe-spinach-and-tofu-salad-with/#comments</comments>
		<pubDate>Tue, 18 Mar 2008 21:51:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Miso]]></category>
		<category><![CDATA[Spinach]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/spinach-and-tofu-salad-with-japanese-sesame-miso-dressing/</guid>
		<description><![CDATA[My cheekbones have gone missing. I have been looking for them in the mirror&#8211;during day time under natural sun light; indoor under soft tungsten light; in the office with bright fluorescent light&#8211;but they are nowhere to be found. They have indeed gone missing. What I see in the mirror&#8211;and most evidently from my travel pictures&#8211;are fats, or fat cells, as my gym instructor onNorwegian Cruise Line would refer to. These fat cells have overtaken my face and swallowed up my cheekbones. They have claimed their green card and permanent residency on my ever bulging and protruding stomach and waistline. That&#8217;s not all; they have also crawled into the contour of my face, staked their claims on my thighs, my arms, my butt, even my toes! They are pervasively and invasively everywhere&#8230; Those are the sad consequences of what would have been a perfect cruise vacation. When I mentioned I packed on pounds in my previous post about binge eating during my trip, I wasn&#8217;t half joking. I have indeed put on weight. I have become &#8220;bulat&#8221; in Malaysian language, meaning r-O-O-O-O-O-u-n-d. As a remedy, I have to start starving myself eating healthy to shed those unwanted cells; I resort to vegetables, fat cells&#8217; worst enemy. Eating healthy doesn&#8217;t mean that one has to swallow tasteless and unappetizing food. I started off my healthy eating diet today with a bowl of this pleasing, fresh, and delicious spinach and tofu salad with sesame miso dressing&#8211;a wonderful salad served at my favorite Japanese joint. I felt great after eating this spinach and tofu salad. Listen fat cells, I am fighting back, and now get off my cheekbones please!!! Looking for more Japanese recipes? Check out the following on Rasa Malaysia 1. Miso Soup with Clams (Asari Miso Soup) 2. Bacon-wrapped Cherry Tomatoes 3....]]></description>
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		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Braised Bean Curd (Firm Tofu) with Mushrooms Recipe</title>
		<link>http://rasamalaysia.com/recipe-braised-bean-curd-firm-tofu-with/</link>
		<comments>http://rasamalaysia.com/recipe-braised-bean-curd-firm-tofu-with/#comments</comments>
		<pubDate>Tue, 04 Dec 2007 04:44:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/braised-bean-curd-firm-tofu-with-mushrooms-recipe/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) This time of year when the days are short and the nights are cold, I turn to claypot cooking for warmth and comfort. Be it claypot bak kut teh, claypot chicken rice, stews, or soups, claypot somehow adds that earthy aroma to the dish I cook and make the food a lot more appealing just because it&#8217;s cooked and served in a claypot. This claypot full of braised bean curd/firm tofu (in the US, bean curd is marketed as firm tofu at the grocery stores) with mushrooms is no exception. In a way, claypot cooking is like a fireplace; it gives you that warm cozy feeling&#8230; I have many recipes to share when it comes to braised tofu&#8211;there are just endless possibilities. You can play with the different protein, be it pork, chicken, or seafood. You can also throw in different vegetables and mushrooms you like&#8211;napa cabbage, carrots, bok choy, dried shitake mushrooms, button mushrooms, enoki, and the list goes on. And then there is the sauce: soy sauce, oyster sauce, with beaten egg, or without it. As I said earlier, endless possibilities and all delicious. My creation was a bit spontaneous. I had some leftover ground pork but no vegetables in the fridge, so this is my simple dish. Oh yeah, this braised bean curd with mushrooms made my stomach all warm and cozy, despite a cold night outside&#8230; Rasa Malaysia Suggested Menus This braised bean curd (firm tofu) with mushrooms would go well with Stir-fried Brussels Sprouts with Dried Sole Fish Pork Rib and Lotus Root Soup Assam Pedas Fish (Malaysian Spicy Fish Curry) For more menu ideas, please click here for Rasa Malaysia Recipe Index. (Click Page 2 for the Braised Bean Curd with Mushrooms Recipe)]]></description>
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		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Mapo Tofu Recipe (麻婆豆腐)</title>
		<link>http://rasamalaysia.com/recipe-ma-po-tofu/</link>
		<comments>http://rasamalaysia.com/recipe-ma-po-tofu/#comments</comments>
		<pubDate>Fri, 28 Sep 2007 08:00:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/ma-po-tofu-recipe-%e9%ba%bb%e5%a9%86%e8%b1%86%e8%85%90/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Recently, my colleague asked me for Mapo Tofu/麻婆豆腐 recipe. He has just gotten into cooking and wished to try making Mapo Tofu at home. I was psyched by the idea of teaching a novice home cook with my secret Mapo Tofu recipe; great recipes are meant to be shared. I went through the recipe with him in great length. But he ditched the idea of making Mapo Tofu from scratch. It was too complicated and troublesome, he said. He bought a packet of instant Mapo Tofu mix instead. Is Mapo Tofu/麻婆豆腐 so hard to make at home? Does the long list of ingredients appear intimidating to a novice home cook? I asked myself. The answer is&#8211;unfortunately&#8211;yes. Making a plate of Mapo Tofu that oozes the signature mala/麻辣 (numbing spiciness) flavor without losing its originality is not easy&#8230; I learned my Mapo Tofu recipe from a Sichuan friend, the birthplace of this famed Chinese recipe. My friend&#8217;s mother attended the Sichuan Culinary Institute at Chengdu, so this Mapo Tofu recipe is as authentic as it can be. The Mapo Tofu recipe is not for the faint-hearted, it&#8217;s lip-smackingly spicy and downright incendiary (think Angelina Jolie&#8217;s lips after eating this!) BEE-STUNG SWOLLEN LIPS ARE IN, but consider yourself warned. ;) Related Recipes: 30-Minute Meal: Steamed Tofu with Ground Pork Chinese Recipe: Szechuan Wok-fried Chicken Sichuan-style Crawfish/Crayfish/Crawdad (麻辣小龙虾) Some of my featured Chinese recipes are: Cashew Chicken Honey Walnut Shrimp Kung Pao Chicken Fried Wonton Ginger and Black Fungus Chicken Restaurant-style Chinese Greens with Oyster Sauce Chinese Jiaozi/Leeks and Pork Dumplings Dragon Well Tea Shrimp (龙井虾仁) Fried Vermicelli (Rice Sticks) (Click Page 2 for the Mapo Tofu Recipe)]]></description>
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		<slash:comments>87</slash:comments>
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