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	<title>Rasa Malaysia &#187; Vinegar</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>California Roll</title>
		<link>http://rasamalaysia.com/california-roll-recipe/</link>
		<comments>http://rasamalaysia.com/california-roll-recipe/#comments</comments>
		<pubDate>Fri, 19 Aug 2011 22:19:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Seaweed]]></category>
		<category><![CDATA[Vinegar]]></category>

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		<description><![CDATA[California roll was the first sushi I attempted when I got my sushi mat many years ago. Even though California roll is an Americanized-version of sushi, many people love it because of the great taste. When I thought about posting the California roll recipe here, Nami of Just One Cookbook immediately came to my mind as she has previously shared her Tonkatsu recipe with us. Please welcome Nami again with her mouthwatering and picture perfect California roll. You can also find the step-by-step picture guide on rolling sushi. Have fun! California roll is one of the most popular sushi rolls enjoyed in the US. It’s suitable for both adults and kids since it uses cooked crab meat or artificial crab. Besides crab meat, the roll usually contains cucumber and avocado, and the outer layer of rice is covered with toasted sesame seeds or tobiko. California roll has become a very popular icon for sushi in the world and often served as a part of set meal for lunch in Japanese restaurants and now even offered in American supermarkets. California roll was born in Los Angeles, California in the 1960s by a Japanese sushi chef who came to the US to introduce sushi. Uramaki (inside-out roll) was also created this time as Americans did not like seeing the nori on the outside of the roll. Since then, all the Americanized rolls like Rainbow roll and Dragon roll have become very popular, and now some of sushi restaurants in Japan even serve Americanized sushi rolls, such as California roll. (Click Page 2 for the California Roll Recipe)<br /><br /><div><img src="/images/homepage/california_roll_hp.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
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		<title>Pickled Chilies</title>
		<link>http://rasamalaysia.com/pickled-chilies/</link>
		<comments>http://rasamalaysia.com/pickled-chilies/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 19:24:47 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chilies]]></category>
		<category><![CDATA[Vinegar]]></category>

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		<description><![CDATA[This is the first time I made pickled green chilies at home and was pleasantly surprised that it took only a jiffy and the chilies were ready practically overnight. Pickled green chili is a popular condiment that accompanies many Southeast Asian street food and Asian noodle dishes. The tartness from the rice vinegar and the pickled green chilies are best served with char hor fun, rad na, fried vermicelli, dry wonton noodles, etc. In many Cantonese noodle joints and Thai restaurants here in the US, you will always find a small container of picked green chilies on the table, together with other sauces such as soy sauce, chili sauce, and pepper&#8230; While you can buy pickled green chilies from Asian stores (there is a close cousin which is Made in Mexico), home-made pickled chilies just taste so much better and &#8220;fresher&#8221; knowing that they are not packaged months ago and have been sitting on the shelves forever! Here is my simple pickled green chilies recipe. It&#8217;s really painless to make and they keep for a while in the refrigerator. (Click Page 2 for the Pickled Green Chilies Recipe)]]></description>
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		<slash:comments>47</slash:comments>
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		<title>Chinese Jiaozi Recipe (Pork and Chive Dumplings/韭菜饺子)</title>
		<link>http://rasamalaysia.com/recipe-chinese-jiaozi-leeks-and-pork/</link>
		<comments>http://rasamalaysia.com/recipe-chinese-jiaozi-leeks-and-pork/#comments</comments>
		<pubDate>Fri, 08 Feb 2008 19:54:00 +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[Leeks]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Vinegar]]></category>

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		<description><![CDATA[There is an age old saying that Chinese people live to eat, or in Chinese &#8220;民以食为天.&#8221; I am Chinese and I can strongly attest to the claim&#8211;Chinese people live for the sole purpose of eating and stuffing ourselves silly with food, food, and more food. If Maslow were to create a Maslow&#8217;s Hierarchy of Needs for Chinese people, it would look something like this&#8230; (OK, that was just me trying to amuse you. It&#8217;s sad, but Level 5 is actually not a myth and some people&#8211;especially the wealthy&#8211;do eat them. But I will never EVER cross into Level 5.) Hence, Chinese New Year is a celebration of marathon eating and drinking&#8211;throw in some gambling, firecrackers burning, karaoke-ing into the mix&#8211;for 15 glorious days. For more than two weeks straight (actually 16 days if you count New Year&#8217;s Eve into it), we would be out and about looking for great eats&#8211;in restaurants, at home, at friend&#8217;s and family&#8217;s home, or just about anywhere we smell food. As a foodie, I simply looooove Chinese New Year&#8230;. Today, I am serving up a dish that most Chinese people (especially from Northern part of China) can&#8217;t do without during the Chinese New Year&#8217;s festivities--jiaozi (饺子) or Chinese dumplings. Ironically, born and raised in Malaysia,  jiaozi/dumpling has never been a part of my family&#8217;s dining table. In fact, I only discovered jiaozi when I attended college here in the US, where my Chinese friends from China would make buckets of them for the festival. Well, I must say that I am very lucky to have discovered this delicacy, and now I can&#8217;t live without them. The beautiful thing about jiaozi is its versatility. For the filling, you can pretty much use anything you want: ground pork is the most common ingredient, but you can also fill...]]></description>
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		<slash:comments>56</slash:comments>
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