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	<title>Rasa Malaysia &#187; Malaysia Kitchen</title>
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	<description>Easy Asian Recipes</description>
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		<title>Devil&#8217;s Curry</title>
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		<pubDate>Mon, 18 Feb 2013 09:52:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysia Kitchen]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chilies]]></category>
		<category><![CDATA[Curry]]></category>
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		<description><![CDATA[For the month of February, I am working with Malaysia Kitchen NYC for a special feature of Malaysian recipes on Rasa Malaysia. Earlier this month, I have shared my nasi ulam, or Malaysia mixed herb rice recipe with you. I have received a few emails from the readers that they have successful attempted the nasi ulam recipe at home with great success. I am very pleased that many of my readers get a taste of Malaysian cuisine through the Malaysian recipes I share on this website. From preparing and cooking Malaysian dishes, you are exposed to the spices used in Malaysian cooking. Once you have sampled the delicious Malaysian food, you might consider dining out at a Malaysian restaurant near you, and eventually plan a trip to visit Malaysia. Such are the goals of the Malaysia Kitchen program—to evangelize and promote Malaysia through its colorful cuisines and its many quality products (food and non-food) to the world. Today, I am sharing another classic Malaysian recipe with you, a curry dish named Devil&#8217;s Curry, popular in the state of Malacca, Malaysia. In the 15th century, Malacca was the most important trading port in Southeast Asia and the Sultanate of Malacca was a powerful empire. In 1511, the Portuguese conquered Malacca and started the colonization era of Malaysia. However, many Portuguese settled down and married local women and formed the Cristang/Eurasian community in Malaccca, and Devil&#8217;s Curry or Curry Devil is a special occasion dish for them. Devil&#8217;s Curry is a fiery red curry made with a spice paste of red chilies, shallots, garlic, lemongrass, ginger, galangal, and turmeric. Unlike other Malaysian curries, Devil&#8217;s Curry is flavored with vinegar for the sharp taste. The end result is a curry dish that is spice-laden, complex in flavor, tantalizing to the taste buds—the reasons...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/02/Devils-Curry-slider.jpg"/></div>]]></description>
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		<title>Nasi Ulam (Malaysian Mixed Herb Rice)</title>
		<link>http://rasamalaysia.com/nasi-ulam-recipe/</link>
		<comments>http://rasamalaysia.com/nasi-ulam-recipe/#comments</comments>
		<pubDate>Mon, 04 Feb 2013 06:06:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysia Kitchen]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[I started Rasa Malaysia in 2006 with the mission to promote Malaysian cuisine to the world. Today, I am so thrilled to announce that I am working with Malaysia Kitchen New York City to celebrate and evangelize the rich legacy of Malaysian food. I will be sharing two classic Malaysian recipes with Rasa Malaysia readers, and would like to kick off the Malaysia Kitchen for the World program with nasi ulam, or Malaysian mixed herb rice, a much celebrated traditional recipe for many Malaysians. Nasi ulam is a Malay dish, and a staple to many people in Malaysia, especially for the Malays and Nyonya/Peranakan (or Straits-born Chinese). As a multi-ethnic country makes up of Malays, Chinese, Indians, and Eurasians, nasi ulam is much loved by many denizens of Malaysia, regardless of race, ethnicity, religion, or origin. The reason is very simple: there is nothing not to like about nasi ulam. It is utterly delicious, aromatic, healthy, and extremely appetizing, and great with a side dish of meat or fish. What&#8217;s more, it can be a complete meal on its own. Nasi means rice in Malay, while ulam means the assortment of herbs served during meal times. In general terms, the ulam is equivalent to &#8220;salad&#8221; and they are usually eaten with sambal belacan, which is the national condiment of Malaysia. However, in nasi ulam, the herbs are sliced finely and mixed with rice and other ingredients. The exotic, earthy, and aromatic nuance of the different herbs, paired with rice and dry-toasted shredded coconut or kerisik yield a richly fragrant and scrumptious concoction that is uniquely Malaysian. In my childhood days, I used to watch my Nyonya grandmother preparing this dish. My mother and aunt would help her slicing the many different types of herbs: daun kadok (wild betel leaf), daun...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/nasi_ulam_hp.jpg"/></div>]]></description>
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		<slash:comments>22</slash:comments>
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