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	<title>Rasa Malaysia &#187; Vegetables</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<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[Fish]]></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...<br /><br /><div><img src="/images/thumbs/ahi_tuna_salad_thumb.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 Meals]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></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...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/kimchi_fried_rice_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/kimchi-fried-rice/feed/</wfw:commentRss>
		<slash:comments>28</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 Meals]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></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...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/japchae_thumb.jpg"/></div>]]></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[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...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/bun.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/feed/</wfw:commentRss>
		<slash:comments>34</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[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...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/rad_na.jpg"/></div>]]></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[Tofu Skin]]></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...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/claypot_yong_tow_foo.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/clay-pot-yong-tow-foo-recipe/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Vietnamese Spring Rolls (Cha Gio)</title>
		<link>http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/</link>
		<comments>http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/#comments</comments>
		<pubDate>Wed, 17 Mar 2010 01:17:06 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6660</guid>
		<description><![CDATA[I am a huge fan of Vietnamese spring rolls, or cha gio, roughly means &#8220;minced pork rolls&#8221; in Vietnamese language. I don&#8217;t like most Chinese spring rolls or egg rolls served in the United States. They are mostly bad, filled with vegetables flavored with MSG. Some of them even taste like they are infused with a dose of antibiotics. I...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/cha_gio.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/feed/</wfw:commentRss>
		<slash:comments>76</slash:comments>
		</item>
		<item>
		<title>Stir-Fried Brussels Sprouts and Pork in Black Bean Sauce</title>
		<link>http://rasamalaysia.com/stir-fried-brussels-sprouts-and-pork-in-black-bean-sauce/</link>
		<comments>http://rasamalaysia.com/stir-fried-brussels-sprouts-and-pork-in-black-bean-sauce/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 01:19:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fermented Black Beans]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5853</guid>
		<description><![CDATA[I admire people who can write beautifully, especially about food, and that&#8217;s one of the reasons why I admire Carolyn Jung, A.K.A. Food Gal, a food and wine writer extraordinaire. Food Gal is an award-winning food blog about recipes, restaurants, celeb chefs, and everything food and wine related. I love great food writing and that&#8217;s why I am often glued...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/brussels_sprouts_pork.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/stir-fried-brussels-sprouts-and-pork-in-black-bean-sauce/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Broccoli and Scallops</title>
		<link>http://rasamalaysia.com/broccoli-and-scallops-recipe/</link>
		<comments>http://rasamalaysia.com/broccoli-and-scallops-recipe/#comments</comments>
		<pubDate>Fri, 05 Feb 2010 22:38:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5731</guid>
		<description><![CDATA[Please welcome Wiffy of Noob Cook to Rasa Malaysia today. She is sharing with us a Chinese New Year recipe called 花开富贵, or stir-fried broccoli and scallops, which means richness and abundance. Noob Cook is a great Singaporean food blog with many delicious home-cooked recipes, I have to say that Wiffy is certainly no noob in the kitchen as she...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/broccoli_scallops.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/broccoli-and-scallops-recipe/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Pad See Ew</title>
		<link>http://rasamalaysia.com/pad-see-ew-recipe/</link>
		<comments>http://rasamalaysia.com/pad-see-ew-recipe/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 02:28:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5271</guid>
		<description><![CDATA[If you are a fan of Thai food, it&#8217;s very likely that you love Pad See Ew, or Thai-style fried flat rice noodles. Many readers have asked for the recipe, so today, I have a Thai native Jam as a guest writer. Based in Austin, Jam is a Thai cooking instructor and the brainchild behind Thai-fresh (a Thai cooking school...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/pad_see_ew.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pad-see-ew-recipe/feed/</wfw:commentRss>
		<slash:comments>43</slash:comments>
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