<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Rasa Malaysia &#187; Vegetables</title>
	<atom:link href="http://rasamalaysia.com/tag/vegetables/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
	<lastBuildDate>Sun, 19 May 2013 17:46:17 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.4.2</generator>
		<item>
		<title>Bok Choy Chicken</title>
		<link>http://rasamalaysia.com/bok-choy-chicken/</link>
		<comments>http://rasamalaysia.com/bok-choy-chicken/#comments</comments>
		<pubDate>Wed, 07 Nov 2012 17:52:18 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bok Choy]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20397</guid>
		<description><![CDATA[I cook and eat vegetables very often; veggie is a must-have item for a balanced Chinese meal. However, I seldom post vegetable dishes on Rasa Malaysia, and occasionally readers asked if I could share some vegetable recipes. The truth is—despite the fact that vegetables is a staple in my family—there aren&#8217;t that many variations, especially when it comes to Chinese cooking. If you go to a Chinese restaurant, the server would usually recommend two or three types of stir-fry: plain, garlic, or with oyster sauce, and you choose the type of vegetables you like. So, what I meant to say is, I have shared a few vegetable recipes a few years ago, and that pretty much cover the basics of cooking vegetables. You can refer to the recipes here, here, and here, and change the type of vegetables and ingredients used. This bok choy chicken is basically chicken stir-fried with bok choy. I had a bunch of bok choy in my fridge last week so I decided to shoot some pictures and share this bok choy chicken recipe with you. I also wanted to reiterate these two cooking techniques when it comes to vegetables: Do not kill your vegetables, they are already dead. The vegetables should be just cooked with a crisp texture. The color of the cooked vegetables should be green, and not purple, unless you&#8217;re making an eggplant dish. I love the combination of chicken and vegetable, but feel free to use shrimp, fish cake, sliced fish balls, or even fried tofu pieces. If you follow this recipe, you will have a serving of refreshing, crispy, and delicious vegetable stir-fry. What kind of leafy green vegetables do you like? (Click Page 2 for the Bok Choy Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/bok_choy_chicken_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/bok-choy-chicken/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Moo Goo Gai Pan</title>
		<link>http://rasamalaysia.com/moo-goo-gai-pan/</link>
		<comments>http://rasamalaysia.com/moo-goo-gai-pan/#comments</comments>
		<pubDate>Wed, 30 May 2012 16:10:22 +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[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15689</guid>
		<description><![CDATA[Aside from all the wonderful BBQ I get to enjoy every summer, I like the long daylight hours where I get to spend more time outdoors playing with my son, shopping, and getting chores done. When the heat cools down, I like to cook a simple one-pot meal before turning in. Summertime for me is all about preparing easy, delicious one-pot meals (more time having fun outside!) that is convenient for a late night dinner or supper and still have leftovers for for lunch the next day. However, it really doesn&#8217;t matter what season it is, I&#8217;ve always been a big fan of comfort foods and Moo Goo Gai Pan is just one of them! If you have not heard of Moo Goo Gai Pan, it&#8217;s a popular chicken and mushroom dish commonly found in most Chinese take-outs, Chinese buffets in the Midwest (during my college days), the East Coast, and the Southern states of America. Moo Goo Gai Pan is actually a classic Chinese stir-fry dish. It&#8217;s a popular Cantonese version of a simple chicken and mushroom dish stir-fried in a tasty white sauce. In the Cantonese dialect, Moo Goo means mushroom and Gai Pan means chicken slices. Chicken and mushroom are always a great combination. Once again, it&#8217;s another delicious, easy to prepare one-pot meal that has made its mark in many Asian households throughout America. The American-Chinese version of Moo Goo Gai Pan however, has a slightly different take. Sharing the same tasty white sauce, the overall dish is more vibrant and filled with more colorful vegetables than the classic Cantonese version. Snow peas, carrots, bamboo shoot slices, and sometimes baby corn and water chestnut slices are added to the dish. (Click Page 2 for the Moo Goo Gai Pan Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/05/moo-goo-gai-pan-hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/moo-goo-gai-pan/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Vegetable Fried Noodles</title>
		<link>http://rasamalaysia.com/vegetable-fried-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/vegetable-fried-noodles-recipe/#comments</comments>
		<pubDate>Sun, 27 May 2012 17:23:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14643</guid>
		<description><![CDATA[Even though I don&#8217;t share many vegetable recipes on Rasa Malaysia (mostly because I find Asian-style vegetables very hard to shoot), it doesn&#8217;t mean that I don&#8217;t like them. Dine in or out, I always have a vegetable dish to balance off my meal. I love all kinds of vegetables, be it plain stir-fry, in soups, or in noodles. Vegetable fried noodles is one recipe that I make use of the different vegetables I love. It reminds me of the 9th Emperor God festival in Malaysia when we observe a pure vegan diet during the festivity. My aunt is a very good cook and her vegetable fried noodles is one of my favorite dishes during the celebration—simple noodles fried with a variety of shredded vegetables. This is my rendition of her vegetable fried noodles. Instead of using the regular vermicelli or rice noodles, I made the recipe with mung bean noodles (also known as cellophane noodles or glass noodles). I love the slightly starchy and springy texture of this noodle. For vegetables, I used cabbage, carrot, bean sprout, fresh shiitake mushroom, and scallion. It&#8217;s simple and humble, the kind of dish that I enjoy especially when I eat too much meat for the week. Have a great Memorial Day! (Click Page 2 for the Vegetable Fried Noodles Recipe)<br /><br /><div><img src="/images/homepage/vegetable_noodles_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vegetable-fried-noodles-recipe/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Happy Family</title>
		<link>http://rasamalaysia.com/happy-family/</link>
		<comments>http://rasamalaysia.com/happy-family/#comments</comments>
		<pubDate>Wed, 23 May 2012 05:12:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15347</guid>
		<description><![CDATA[I was first introduced to Happy Family during my college days. I was in graduate school, back in the Midwest, and not quite cooking up a storm like I am doing now. So, hitting local Chinese buffets and take-outs was a good place to be for someone like me who misses their Chinese food. It was also then that I got acquainted to all the popular American-Chinese food selections. I was mostly intrigued by the American version of Sweet and Sour Chicken, BBQ Ribs, Crab Rangoon, Egg Drop Soup, to name a few, and among these, Happy Family was one of them. Although spending a whopping US$13 (I was a poor international student then) for a large order of Happy Family with white rice on the side seemed hefty for a college student, my friends and I would usually save up to order a few items and share among ourselves, sometimes enough to last us for 3 days! Being so far from home, Chinese food—albeit the Americanized version—was always our comfort food. I missed home dearly, particularly mom&#8217;s cooking. At the end of the day, mom always made sure we had a balanced meal. A typical family dine-in experience is usually served with dishes consisting of meat, vegetables and seafood of some sort. And that is exactly what the dish Happy Family is! It is a popular Chinese stir-fry dish with colorful vegetables (broccoli, water chestnuts, baby corn, bamboo shoots, mushroom, carrots, etc.), meats (beef, pork/BBQ Pork and chicken) and seafood (shrimp, lobster/crab meat and scallops) cooked in a simple brown sauce. I don&#8217;t think I have ever encountered any dish quite like Happy Family. It&#8217;s a great one-pot meal filled with goodness and taste! In my book, Happy Family is one of those delicious guilt-free happy meals that symbolizes...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/05/happy-family-hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/happy-family/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Seared Ahi Tuna Salad with Mizkan Ponzu</title>
		<link>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/</link>
		<comments>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 18:56:11 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mizkan]]></category>
		<category><![CDATA[Ponzu]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12675</guid>
		<description><![CDATA[I love all sorts of Japanese-style salads, from the simple seaweed salad to the more complex salads such as seared ahi tuna salad. Whenever I eat out at Japanese restaurants, I almost never miss out on my favorite ahi tuna salad. It&#8217;s almost like having sashimi, except that it is healthier—a few slices of lightly seared ahi tuna on top of a bed of greens, drizzled with a splash of Japanese ponzu dressing. If you love Japanese cooking, I am sure you have had your fair share of seared ahi tuna salad. The good news is that I am sharing my recipe with you, so you can start making this refreshing salad at home. A good seared ahi tuna salad starts with three basic ingredients: sushi-grade ahi tuna, your favorite salad (I like spring mix or herb mix), and a superb Japanese ponzu sauce. Many people are confused by the name &#8220;ahi&#8221; tuna. Ahi is the Hawaiian word for two species of tuna: yellowfin tuna and bigeye tuna. Yellowfin tuna is best served as sashimi (raw) or seared rare. For the dressing, my choice is Mizkan AJIPON® Ponzu, which is widely used at Japanese restaurants. You just can&#8217;t go wrong with the choice of Japanese chefs and restaurateurs. I have tried countless variations of seared ahi tuna salad at Japanese restaurants but my ultimate favorite is the ones served with tobikko roes (fly fish roes) and shredded roasted seaweed. The tobikko roes add the pleasing &#8220;popping&#8221; texture and sensation to the mouth and the roasted seaweed gives its signature Japanese nuance. I also jazzed up the Mizkan AJIPON® Ponzu dressing with a bit of ground sesame seeds and sesame oil. To cut the acidic taste, I sweetened it up with a little honey. Finally, for the star of this dish,...<br /><br /><div><img src="/images/homepage/ahi_tuna_salad_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Kimchi Fried Rice</title>
		<link>http://rasamalaysia.com/kimchi-fried-rice/</link>
		<comments>http://rasamalaysia.com/kimchi-fried-rice/#comments</comments>
		<pubDate>Tue, 14 Jun 2011 22:35:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8885</guid>
		<description><![CDATA[My husband has a good Korean friend whose mother-in-law runs a restaurant in LA&#8217;s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever. Kimchi fried rice takes practically 15 minutes to prepare and calls for a few basic ingredients: kimchi, overnight steamed rice, and egg.  If you like, you can add meat such as beef, chicken, spam, or bacon, but I like the plain kimchi fried rice. It is delicious as is&#8230; The egg is often cooked sunny side up and placed on top of the rice. For my food photography, I served it separately to let the kimchi fried rice shines through in the photos. (You can check out the complete gallery by clicking on the top picture above.) Many Koreans make Kimchi fried rice whenever they need to use up the kimchi at home. To me, kimchi fried rice is one easy recipe that produces mouthwatering and satisfying result. If you like Korean recipes, you might also like these recipes on Rasa Malaysia: Japchae (Chap Chae) - sweet potato noodles Kalbi (Galbi) &#8211; BBQ beef short ribs Bibimbap &#8211; mixed rice with vegetables (Click Page 2 for the Kimchi Fried Rice Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/kimchi-fried-rice/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Japchae (Chap Chae)</title>
		<link>http://rasamalaysia.com/japchae-chap-chae-recipe/</link>
		<comments>http://rasamalaysia.com/japchae-chap-chae-recipe/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 06:13:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8697</guid>
		<description><![CDATA[Japchae (also spelled as chap chae) is the first Korean dish I tried. Believe it or not, before I came to the United States, I had never had Korean food. Growing up in Malaysia with all its glorious local cuisines and family&#8217;s home cooking, I seldom tried other cuisines&#8230;plus there weren&#8217;t many international restaurants back then. I first had Japchae when I lived in San Francisco. I fell in love with the springy and slightly chewy texture of the japchae noodle, which is made from sweet potato. Korean food was new to me, the taste—especially the dishes with lots of heat—reminded me of Malaysian cuisine, but it&#8217;s completely different and interesting&#8230; Korean cooking is currently high on my priority list. Even though I enjoy Korean food tremendously, I am a novice but I have been cooking a lot of Korean dishes lately. Please stay tuned as I am going to expand the Korean Recipes category with kimchi fried rice, Korean pancakes, bulgogi, and more. Anyway, here is my japchae (chap chae) recipe, which is easy and takes only 30 minutes to prepare. Enjoy! (Click Page 2 for the Japchae (Chap Chae) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/japchae-chap-chae-recipe/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)</title>
		<link>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/</link>
		<comments>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/#comments</comments>
		<pubDate>Sun, 18 Jul 2010 02:19:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vermicelli]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7376</guid>
		<description><![CDATA[Vietnamese BBQ  Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes. If you have tried Vietnamese food, I am sure you are familiar with bun, or dry rice vermicelli in nuoc cham (fish sauce) and topped with either grilled pork (thit), BBQ shrimp, sugarcane shrimp (chao tom), cha gio, tau hu ky, or a combination of them. I love Vietnamese bun because it&#8217;s not only tasty, but very healthy as it&#8217;s not greasy and comes with all sorts of vegetables and herbs. Every bite is refreshing and appetizing; a noodle dish that is both filling and satisfying. Summer is in high gear now so I made some BBQ shrimp and turn them into this BBQ shrimp vermicelli. It&#8217;s really quite easy to make. All you have to do is gather your fresh vegetables: cabbage, carrots, bean sprouts, cilantro, and mint leaves. (You can also add herbs such as perilla and Asian basil leaves, if you like.) For the rice vermicelli, you can get them dry at Asian markets. Please take note you will need rice sticks, which are slightly &#8220;fatter&#8221; than rice vermicelli. The packaging has Vietnamese and it will say &#8220;Bun&#8221; and the English label is &#8220;Rice Sticks.&#8221; For the fish sauce or nuoc cham, I have a great recipe that goes well with the vermicelli, as well as other Vietnamese recipes on this site. If you love Asian noodles, this is a great dish to try. As I mentioned above, you can have a few toppings if you want—shrimp, pork, cha gio, tau hu ky, etc. Regardless of your choice, it&#8217;s absolutely pleasing to the palate. If you love Vietnamese food, do check out my collections of popular Vietnamese recipes. (Click Page 2 for the Vietnamese BBQ Shrimp Vermicelli Recipe (Bun Tom...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Rad Na (ราดหน้า)</title>
		<link>http://rasamalaysia.com/rad-na-recipe/</link>
		<comments>http://rasamalaysia.com/rad-na-recipe/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 17:32:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6884</guid>
		<description><![CDATA[Recently, my good friend S has been tempting me with the best rad na in her neighborhood. All the rad na talks had me craving for it that I had to get my fix. Unfortunately, I haven&#8217;t yet found a remotely worthy Thai restaurants in Orange County, which is very sad and I have pretty much given up dining out on Thai food because honestly, I make better Thai food than those found at the Thai restaurants around. So, I made rad na, after consulting with Chez Pim about one of the ingredients used. I even made pickled green chilies (recipe coming soon) from scratch, to make sure that I had an authentic serving of rad na. Rad na, or Rad Na Kuay Tiew is a Thai-Chinese noodle dish. Originated in China, this dish is commonly found all over Asia. In Malaysia, our variation is called Char Hor Fun or Wat Tan Hor; in Laos, I believe it&#8217;s called Lad Na, and I am sure there is a variation of this popular noodle dish in Vietnam, Cambodia, and elsewhere in Southeast Asia. Regardless of its regional variation, it&#8217;s always delicious and satisfying—fried rice noodles drenched in a savory sauce with seafood, meat, and vegetables&#8230; There are two versions of rad na, one made with preserved bean sauce (taucheo) and one without. I prefer the former, which is absent from Malaysian Char Hor Fun or Wat Tan Hor. The preserved bean sauce adds an earthy nuance to the sauce, and balances the somewhat sweetish flavor. Do try out my Rad Na recipe (click on the gallery above for detailed step-by-step cooking process), I personally think that it was a huge success, so much so that I had to make another serving a few days after this initial attempt. :) (Click Page...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/rad-na-recipe/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Clay Pot Yong Tau Foo (Yong Tow Foo)</title>
		<link>http://rasamalaysia.com/clay-pot-yong-tow-foo-recipe/</link>
		<comments>http://rasamalaysia.com/clay-pot-yong-tow-foo-recipe/#comments</comments>
		<pubDate>Mon, 29 Mar 2010 17:54:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6848</guid>
		<description><![CDATA[A few weeks ago, when I made my yam rice (taro rice), I also prepared some clay pot yong tau foo (yong tow foo). I am an avid fan of yong tau foo (yong tow foo)—stuffed fish paste with okra, chili, egg plant, tofu, or tofu skin. I used my leftover tofu skin and okra for the stuffing. There is something about Chinese clay pot; I love cooking my food in a clay pot. Clay pot is also called &#8220;sand pot&#8221; (沙锅), it has a glazed interior and comes in a variety of shapes and sizes. The clay pot is a great cooking utensil in Chinese cooking because it  retains heat and keep the foods warm, so they are especially great for soups and stews. The prepared food is then served with the clay pot, directly onto the dining table&#8230; In the United States, I always get frozen fish paste from Asian stores. You can also get freshly made fish paste in the seafood department of these Asian stores. All you have to do is get the vegetables of your choice, season the fish paste with a little sesame oil and white pepper powder (to rid the potential fishy smell in the fish paste), and stuff the filling inside the vegetables. For tofu skin, cut the tofu skin into squares, wrap up the fish paste and deep-fry it. I especially love the texture of deep-fried yong tow foo, they are just so great, just like my favorite Ampang Yong Tau Foo at Foong Foong Restaurant in Kuala Lumpur, Malaysia. Yummy! (Click Page 2 for the Clay Pot Yong Tau Foo Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/clay-pot-yong-tow-foo-recipe/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
	</channel>
</rss>
