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	<title>Rasa Malaysia &#187; Vermicelli</title>
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	<description>Easy Asian Recipes</description>
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		<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>

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		<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>
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		<slash:comments>36</slash:comments>
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		<item>
		<title>Penang Hokkien Char (福建炒)</title>
		<link>http://rasamalaysia.com/penang-hokkien-char-recipe/</link>
		<comments>http://rasamalaysia.com/penang-hokkien-char-recipe/#comments</comments>
		<pubDate>Mon, 05 Apr 2010 19:19:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vermicelli]]></category>

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		<description><![CDATA[Did you watch The Amazing Race Penang episode last night? Catch it here if you&#8217;d missed it. I haven&#8217;t been home to Penang since last June so I have been craving all sorts of Penang hawker/street food, including Penang Hokkien Char—a stir-fried noodles dish in a savory sauce and served with a dollop of sambal belacan at hawker centers. A similar dish found in Malaysia is KL Hokkien Mee (check out the guest post by Citrus and Candy), which is thick noodles in a very dark-color sauce commonly found in KL and its surrounding areas. Penang Hokkien Char consists of a medley of yellow noodles and rice vemicelli, in a lighter sauce. I love eating Hokkien Char, flavoring the noodles with the pungent and spicy sambal belacan, it&#8217;s very tasty&#8230; Penang Hokkien Char is usually served by Char Hor Fun hawkers, meaning you probably won&#8217;t find a stand-alone hawker stall selling only Hokkien Char, but if the hawker sells Char Hor Fun, it&#8217;s very likely that he/she also offers Hokkien Char, E-Fu Noodles, and others noodle dishes. So, be on the lookout for Char Hor Fun vendors if you wish to try this dish in Penang. This is my easy Penang Hokkien Char recipe and you can get my sambal belacan recipe here. Enjoy! (Click Page 2 for the Penang Hokkien Char Recipe)]]></description>
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		<slash:comments>42</slash:comments>
		</item>
		<item>
		<title>Mee Siam (Spicy Rice Vermicelli) Recipe</title>
		<link>http://rasamalaysia.com/mee-siam-spicy-rice-vermicelli-recipe/</link>
		<comments>http://rasamalaysia.com/mee-siam-spicy-rice-vermicelli-recipe/#comments</comments>
		<pubDate>Tue, 30 Dec 2008 21:29:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vermicelli]]></category>

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		<description><![CDATA[Mee Siam or &#8220;Siamese noodles&#8221; is basically spicy fried rice vermicelli with various toppings such as shrimp, chicken, fried firm tofu, and shredded omelet. Mee Siam is usually served with a piece of kalamansi lime (the juice gives an extra tangy kick to the noodles) and a dollop of sambal on the side. When I was researching for Mee Siam recipes, I came across two distinct variations: dry vs. wet. The version I am sharing today is Malaysian Mee Siam recipe, which is dry. Singapore Mee Siam is often wet and topped with gravy. Regardless of the regional adaptations, Mee Siam is a popular noodle dish in Malaysia and Singapore. It&#8217;s delicious, appetizing and a crowd pleaser. (Click Page 2 for the Mee Siam Recipe)]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Singapore Fried Rice Noodles Recipe (星洲炒米粉)</title>
		<link>http://rasamalaysia.com/singapore-fried-rice-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/singapore-fried-rice-noodles-recipe/#comments</comments>
		<pubDate>Sun, 26 Oct 2008 18:09:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vermicelli]]></category>

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		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Nate and Annie are the loving couple behind the up-and-coming food blog House of Annie. Annie grew up in Kuala Lumpur, Malaysia, but her father came from Penang, so we love similar foods. Please welcome House of Annie to Rasa Malaysia with their serving of a very popular Chinese recipe: Singapore fried rice noodles or &#8220;Sing Chow Mai Fun/星洲炒米粉.&#8221; Annie loves noodles. Besides her favorite KL-style Hokkien Mee and her Penang-style Char Koay Teow, she also grew up eating &#8220;Sing Chow Mai Fun&#8221; or Singapore fried rice noodles/vermicelli. So when she came to study here in America, she was excited to find out that the Chinese restaurants here served Singapore fried rice noodles. But what she got was not what she expected. The Singapore fried rice noodles we get here in America most often comes flavored with curry! The Sing Chow Mai Fun that Annie is used to in Malaysia do not come with curry! The sauce is completely different there. At first, she was not able to get past it. But as time passed, she came to accept the difference. (Note from Rasa Malaysia: The Singapore fried rice noodles served in Penang is flavored with ketchup and a little chili sauce.) Here is a recipe for Sing Chow Mai Fun or Singapore fried rice noodles; while it may not be the version that Annie is used to in Malaysia, it&#8217;s one of the best Singapore fried rice noodle dishes I&#8217;ve tasted. There is quite a bit of prep work involved, but once you have everything in place, the cooking should go quite smoothly. If you like noodles, you might also want to check out the following noodle recipes on Rasa Malaysia: 1) Chow Mein (Chinese Noodles) 2) Fried Rice Vermicelli/Rice Sticks/Rice Noodles...]]></description>
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		<slash:comments>62</slash:comments>
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