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	<title>Rasa Malaysia &#187; Udon</title>
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	<description>Easy Asian Recipes</description>
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		<title>Malaysian-style Fried Udon</title>
		<link>http://rasamalaysia.com/malaysian-style-fried-udon/</link>
		<comments>http://rasamalaysia.com/malaysian-style-fried-udon/#comments</comments>
		<pubDate>Mon, 08 Apr 2013 07:11:30 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Udon]]></category>

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		<description><![CDATA[Noodles are popular all over Asia, so it&#8217;s no surprise that noodle is a staple of many Malaysians. Walk down any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodle dishes. Everyone loves and could always use a noodle dish, regardless of our ethnicity: Chinese, Malays, Indians, or Eurasians. Even the foreign expatriates who live in Malaysia fall in love with local noodles dishes. One of the differences of noodle dishes in Malaysia is the condiment that comes with the noodles. The noodles can be soupy and comes in a broth or soup, or dry as in stir-fried noodles, or in between, such as char hor fun (fried flat rice noodles in a thick gravy), but the condiment is usually a small saucer of cut fresh chilies or pickled green chilies in soy sauce. The fresh chilies are always red chilies, and sometimes bird&#8217;s eye chilies, or a combination of both. This condiment is really very simple, but to us Malaysian, it&#8217;s indispensable and what makes our noodle dishes so incendiary delicious—the spicy kick that accompanies every mouthful of the noodles, with an extra dash of very good tasting soy sauce. By the way, Malaysia produces some of the best soy sauce, but that will be another post. Anyway, I disgress. So back to my Malaysian-style fried udon. Udon is Japanese, but the Malaysian-style udon can be found at restaurants in Malaysia. In my recipe, I used fish cakes, which is a popular ingredient in many Malaysian noodle dishes. With some shredded cabbage, shrimp, mushroom, carrot, and the generous use of sweet soy sauce, this humble Malaysian-style fried udon takes me back to Malaysia. And the condiment of cut bird&#8217;s eye chilies gave me just the right amount of heat...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/udon_hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Udon Recipe (Kitsune Udon and Dashi)</title>
		<link>http://rasamalaysia.com/udon-recipe/</link>
		<comments>http://rasamalaysia.com/udon-recipe/#comments</comments>
		<pubDate>Mon, 16 Feb 2009 02:47:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dashi]]></category>
		<category><![CDATA[Udon]]></category>

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		<description><![CDATA[There is no secret that I adore Japanese cuisine and wish to learn more about it. Today, I am very pleased to have Marc at No Recipes as a guest writer on Rasa Malaysia. Marc shares his kitsune udon recipe, elaborates on Japanese dashi (the building block of Japanese cuisine), and introduces key Japanese ingredients in this udon recipe post. Please welcome No Recipes to Rasa Malaysia. Kitsune Udon Recipe Guest Writer: No Recipes When I was very young, my mother used to make me bento boxes to take to school filled with all kinds of Japanese treats. As the only &#8220;ethnic&#8221; kid in a private kindergarten, I half-heartedly accepted the parcel every morning, wondering what lunch-time horror awaited me inside that turquoise plastic container&#8230; It&#8217;s not that I didn&#8217;t look forward to my mother&#8217;s cooking. It was the crowd of on-lookers that would inevitably gather to gawk at the &#8220;weird&#8221; and &#8220;disgusting&#8221; stuff in my lunchbox that I dreaded. I&#8217;d often have some inarizushi, which my friends affectionately labeled &#8220;turds&#8221;. I yearned for a PBJ and a pack of Cheetos, I yearned to be normal. Fast forward 20-some years and I&#8217;d now become the cook in the house. In fact, I enjoyed it so much, I decided to start a blog to share my thoughts on food with others. Still scarred by my childhood experiences I shied away from posting anything Japanese for a few weeks, and even then, I tried to make it the exception rather than the rule. It didn&#8217;t take long though before I realized that what was once weird, was now wondrous, and what was once disgusting, was now delicious. As if sushi counters in grocery stores weren&#8217;t evidence enough, I finally figured out that Japanese food had in-fact gone mainstream. So you would think...]]></description>
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		<slash:comments>29</slash:comments>
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