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	<title>Rasa Malaysia &#187; Malaysian Food</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Beef Satay with Spicy Peanut Sauce</title>
		<link>http://rasamalaysia.com/beef-satay-recipe/</link>
		<comments>http://rasamalaysia.com/beef-satay-recipe/#comments</comments>
		<pubDate>Mon, 19 Mar 2012 16:35:58 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Satay]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14168</guid>
		<description><![CDATA[As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a beef stir-fry, or diced up, skewered and grilled ala shish kebabs or satay. Since I am in the mood for an appetizer, I decided to use it to make some Malaysian-style Beef Satay. I would say Satay is undisputably Malaysia&#8217;s &#8220;King of Street Foods&#8221;. It is enjoyed by people from all walks of life, regardless if you is looking for a light appetizer or a complete meal. It is the perfect item to order, especially when you&#8217;re out with a group of friends. And it will definitely impress anyone that you are introducing Malaysian street food to for the first time. Just as Ampang is famous for Yong Tau Foo and Klang for Bak Kut Teh, Kajang is another town in the State of Selangor that is famous for a signature street food &#8211; Satay. Kajang Satay is renowned for it&#8217;s signature Satay sauce and slightly larger portion of meat among other secret ingredients used that have yet to be made public. I am sure it&#8217;s a closely guarded family secret just like KFC&#8217;s 11 herbs and spices. Anyway, nowadays you don&#8217;t have to make a special trip to Kajang just for the Satay as more and more Kajang Satay outlets are springing up all around Malaysia. If you are jonesing for some Satay right at home, you can always follow my recipe to satisfy your craving instead. (Click Page 2 for the Beef Satay with Spicy Peanut Sauce Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/03/beef_satay_hp.jpg"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Malaysian Mango Chicken</title>
		<link>http://rasamalaysia.com/malaysian-mango-chicken/</link>
		<comments>http://rasamalaysia.com/malaysian-mango-chicken/#comments</comments>
		<pubDate>Tue, 28 Feb 2012 16:39:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mango]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13969</guid>
		<description><![CDATA[Growing up in Malaysia, I was very much spoiled by all the exotic tropical fruit varieties.  From the seasonal Durian &#8216;King of Fruits&#8217; and Mangosteen, the mighty Queen, to mangoes that are amongst the royal fruits you will see everywhere throughout the year.  Fruits are abundantly available, so much so that restaurants are always coming up with fresh new ideas to incorporate fruits into the local dishes, eg. Durian with sticky rice and fried fish with Dragon fruit sauce, just to name a few.  Ripe mangoes are used to cook dishes like Mango Chicken, whereas fresh, unripened mangoes are used in most fruit salads, eg. Rojak. Ripe green mangoes impart a distinct sweet and tangy flavor to any chicken or shrimp dish, especially when rendered spicy. Out of the three mango varieties that I am fond of, two were grown in our family garden.  Apple Rumanis, sweet and tangy apple-shaped mangoes with a crunchy texture and Champagne / Honey Mangoes, aka Manila Mangoes, which are super sweet and juicy, and bigger than the kind found in the USA, roughly 5-6 inch long.  Some of the best moments in my life were shared with my dad around the garden.  I vividly remember how exciting it was during mango picking time when we couldn&#8217;t wait till we finished picking them and started peeling them off and enjoying them right under the trees. The third variety came from a tree that grew right outside our house and it bore green mangoes throughout the year for, much to the delight of any lucky passer-by. When those mangoes ripen, they emit a highly aromatic and unique scent and to this day, remain my personal favorite over the yellow kind. For those unripe mangoes, my folks would put them in a rice bucket, buried in the...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/mango_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Kam Heong Clams (Golden Fragrant Clams)</title>
		<link>http://rasamalaysia.com/kam-heong-clams-golden-fragrant-clams/</link>
		<comments>http://rasamalaysia.com/kam-heong-clams-golden-fragrant-clams/#comments</comments>
		<pubDate>Mon, 13 Feb 2012 17:00:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Curry Leaves]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13786</guid>
		<description><![CDATA[&#8220;Kam Heong&#8221; is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term &#8220;Kam Heong (金香)&#8221;, which means &#8220;Golden Fragrance&#8221;. This one-of-a-kind style of stir-frying incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering palate I have ever exposed my taste buds to. The main ingredients that give the &#8220;Kam Heong&#8221; dish its unique taste are fiery bird&#8217;s eye chilies, aromatic curry leaves, crispy bits of dried shrimp, savory curry powder and soy bean paste. Stir-frying these ingredients together yields a sauce that goes well with chicken, crab, squid, shrimp, pork and especially clams. Kam Heong Clams (金香拉拉) or Kam Heong Lala (known in Malaysia) is one of the most popular hawker creations &#8220;Dai Pai Dong&#8221; (大排档) (Cantonese for &#8220;open-air food stall&#8221;). I have cooked plenty of styles in clam dishes, eg. Thai-style Hoy Lai Ped, Taiwanese-style Clams, Japanese-style Asari No Sakamushi, and Kam Heong Clams is by far my favorite recipe for clams. Sometimes the most romantic setting for Valentine&#8217;s Day can be as simple as an exotic and seductive seafood dish and a bottle of wine. I am sure Kam Heong Clams is one of the dish to impress your loved one and hopefully you can make this in time for the special day, if not, any other day. (Click Page 2 for the Kam Heong Clams Recipe (Golden Fragrant Clams)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/kam_heong_clams_hp1.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/kam-heong-clams-golden-fragrant-clams/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Malaysian Bak Kut Teh</title>
		<link>http://rasamalaysia.com/malaysian-bak-kut-teh/</link>
		<comments>http://rasamalaysia.com/malaysian-bak-kut-teh/#comments</comments>
		<pubDate>Sun, 13 Feb 2011 08:57:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8212</guid>
		<description><![CDATA[It&#8217;s been almost two weeks since we arrived in Malaysia. Needless to say, I have been stuffing myself silly with lots of great food daily. I apologize for the lack of posting but there are just too much fun being home, especially during the festive Chinese New Year celebration. There are always friends and family to visit, places to go, foods to eat, etc. Anyway, the good news is that I am currently working with my designer on a brand new Rasa Malaysia Photoblog, a new sub-domain which is pretty much about my life in photographs. The Photoblog will be a great tool for me to share many things with you, without writing a lengthy post. I am just very excited. Please stay tuned for the launch&#8230; Anyway, when I was in Kluang during the first few days of Chinese New Year, I tried out some of the best Bak Kut Teh in town. Bak Kut Teh originated from Klang, Malaysia. It&#8217;s a hearty soup made of pork ribs, Chinese herbs, mushrooms/wood ear, fresh lettuce, etc., and eaten with side dishes such as yam rice and fried youtiao. Bak Kut Teh is available throughout the day but I love it as my breakfast. Nothing comforts the empty stomach more than fall-off-the-bones pork ribs, fluffy yam rice, crispy fried youtiao, and the aromatic herbal-infused broth. Here are the  photos of the Bak Kut Teh I had. My favorite is the clay pot Bak Kut Teh at Teoh Heng. Restoran Teoh Heng (潮兴肉骨茶) 53 Jalan Lim Swee Sim, Kluang Baru, 86000 Kluang, Johor Phone: +6-016-754-4932]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Ipoh Street Food (Ipoh Hawker Food)</title>
		<link>http://rasamalaysia.com/ipoh-street-food-ipoh-hawker-food/</link>
		<comments>http://rasamalaysia.com/ipoh-street-food-ipoh-hawker-food/#comments</comments>
		<pubDate>Fri, 02 Apr 2010 04:51:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Street Food]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6857</guid>
		<description><![CDATA[I am a huge advocate for Malaysian food and have written numerous posts and recipes about Malaysian cuisine—Penang street food, Malay cooking, Nyonya Food, etc., but Malaysian food is beyond what you have read on Rasa Malaysia. Hence, I have invited a talented Malaysian food blogger J2Kfm who is based in Ipoh (怡保) —another food mecca in Malaysia—to introduce Ipoh street food (hawker food) to us. Ipoh sits in between Penang and Kuala Lumpur (KL), and it&#8217;s blessed with abundant local specialties and rich in its culinary offerings. Please welcome J2Kfm or Motormouth From Ipoh to Rasa Malaysia and let&#8217;s learn more about the great foods in Ipoh (check out the gallery above) and most importantly, where to find the best! Thanks a zillion for inviting me over to spread my poison all over your most esteemed blog. I am honored, to say the very least. My name is J2Kfm, and I have been blogging for about 2 years now, over at Motormouth From Ipoh – A Malaysian Food Blog. Guess the title’s self-explanatory huh? Yes, I am writing mostly on Malaysian food, in particular delicious food from my hometown of Ipoh (怡保), in the state of Perak, situated on the western coast of Malaysia&#8230;(learn more about scrumptious Ipoh food after the jump) Ipoh where?! I can’t blame you, really. Most would not have visited, let alone heard of the name of Ipoh, for the comparatively low profile city sandwiched between Kuala Lumpur and Penang had always been overshadowed by the undoubtedly more famous cities of Malaysia. But just imagine a quaint little city surrounded by breath-taking limestone caves, years of hidden legacy, a serene lifestyle and a vibrant mix of people from all walks of life. But of course, not forgetting the signature street foods of Ipoh; from the...]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Cooking with Chef Robert Danhi</title>
		<link>http://rasamalaysia.com/cooking-with-chef-robert-danhi/</link>
		<comments>http://rasamalaysia.com/cooking-with-chef-robert-danhi/#comments</comments>
		<pubDate>Tue, 17 Nov 2009 23:14:48 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5084</guid>
		<description><![CDATA[As a home cook without any formal culinary training, I have always intrigued by the thought of cooking side-by-side with a chef, a real chef. As a &#8220;Top Chef&#8221; and &#8220;Iron Chef&#8221; TV junkie, I watch with envy when the crew help the chef churning out dishes upon dishes of seriously good eats, despite the frantic pace and sometimes chaotic kitchen actions. What is it like to cook with a chef? I often wonder with deep curiosity. The opportunity came along when Chef Robert Danhi of &#8220;Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia &#38; Singapore&#8221; invited me to cook with him at his test kitchen in LA. I just couldn&#8217;t turn it down—a CIA-trained educator and a real chef, a professional test kitchen, and mouthwatering foods. Hell yeah! When I read the &#8220;Southeast Asian Flavors&#8221; cookbook, I came to know that Chef Danhi&#8217;s wife is a Nyonya from Melaka, Malaysia; very naturally, we decided to cook a few classic Malaysian dishes: chicken satay with peanut sauce plus ketupat (compressed rice cakes), char kuey teow, chili crab, sambal long beans, and ondeh-ondeh&#8230; Chef Danhi&#8217;s test kitchen is like a mini kitchen stadium—and a cook&#8217;s wonderland. It&#8217;s equipped with tons of spices, ingredients, utensils, dishes, prep and cleaning areas, plus an outdoor patio with traditional Malaysian satay burner and a high-BTU burner. Chef Danhi made chicken satay the traditional way; skewers of marinated meat were slowly grilled over charcoal fire to perfect char, with constant fanning to maintain consistent heat and also to infuse the satay with the smoky aroma of the charcoal. The end result was tender and the most delicious chicken satay plus an authentic peanut sauce exactly like the ones served at the best satay stall in Malaysia. Chef Danhi revealed to me that...]]></description>
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		<slash:comments>40</slash:comments>
		</item>
		<item>
		<title>Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)</title>
		<link>http://rasamalaysia.com/char-kuey-teow/</link>
		<comments>http://rasamalaysia.com/char-kuey-teow/#comments</comments>
		<pubDate>Tue, 03 Nov 2009 23:30:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Prawn]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4969</guid>
		<description><![CDATA[When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Penang Assam Laksa, Hokkien Prawn Noodles, and Char Kuey Teow. It&#8217;s hard to decide which one is the most popular, but if you go to Penang, you won&#8217;t—and don&#8217;t want to—miss these three stellar hawker food. Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok. The mouthwatering aroma is the &#8220;wok hei&#8221; or breath of wok. If you&#8217;ve been to Penang and walk on streets where there are Char Kuey Teow hawkers, you&#8217;ll know what I mean. A great Char Kuey Teow beckons you from blocks away; the tempting aroma fills the air and lure diners in from afar. The very thought of that smell is enough to set my stomach rumbling. While Char Kuey Teow can be found throughout Malaysia, the Penang version reigns supreme. I&#8217;ve heard many stories about tourists from Hong Kong, Taiwan, Singapore, Australia, and beyond who trek religiously to Penang for a satisfying meal of the dish. Somehow, Char Kuey Teow from outside of Penang is simply an inferior shadow of the real stuff—lack of wok hei, too dark in color, and/or wrong taste and texture. And that&#8217;s the very reason why Malaysians from out-of-state would go to Penang—just to have a plate of Char Kuey Teow. Char Kuey Teow is one the most requested recipes on Rasa Malaysia. I have readers who&#8217;ve been begging me to post my Char Kuey Teow recipe since three...]]></description>
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		<slash:comments>141</slash:comments>
		</item>
		<item>
		<title>Curry Clams Recipe</title>
		<link>http://rasamalaysia.com/curry-clams/</link>
		<comments>http://rasamalaysia.com/curry-clams/#comments</comments>
		<pubDate>Sun, 18 Oct 2009 16:16:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4696</guid>
		<description><![CDATA[Whenever I go back to Penang, I would never miss out ordering this dish at the &#8220;Ikan Panggang&#8221; (grilled fish) hawker stall. Even though ikan, a Malay word that literally means fish, you can find all sorts of grilled seafood. One of my favorite this this curry clams, which is basically clams seasoned with some curry powder and seasonings, and grilled on a flat griddle over banana leaves. I simply love the aroma of the curry powder and the burnt smell from banana leaves. Here is my simple curry clam recipe that you can easily replicate at home without having to travel to Malaysia. You can use just about any clams but I love it with Manila clams. The briny taste of the clams and the aromatic curry deliver a wonderful taste and flavor. (Click Page 2 for the Malaysian Curry Clams Recipe)]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Sambal Telur Recipe (Egg Sambal)</title>
		<link>http://rasamalaysia.com/sambal-telur-recipe-egg-sambal/</link>
		<comments>http://rasamalaysia.com/sambal-telur-recipe-egg-sambal/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 17:10:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Sambal]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4599</guid>
		<description><![CDATA[Sambal—precisely cooked sambal—is a notably versatile and robust component in traditional Malaysian cooking. It&#8217;s the building block of many scrumptious and colorful Malay and Nyonya dishes and marries well with wide array of ingredients: seafood, tofu, eggs, and vegetables. Once you master the skill of making a great sambal, you can prepare numerous variations of lusciously addictive sambal-laden dishes, for example: grilled fish with banana leaf, sambal eggplant, prawn sambal, or in this instance, egg sambal or sambal telur. Sambal has the virtue of adding layers of complex flavors to any everyday ingredients; it brightens up a simple ingredient and adds zesty, piquant, and tantalizing notes to the finished dish. Sambal telur or egg sambal is a Malay concoction. I usually fry up a huge batch of sambal in oil until it reaches the perfect texture, flavor, and consistency and then I&#8217;d store my sambal in the fridge for days or even weeks. To make sambal telur, I&#8217;d boil some eggs and then sauté them with sambal so they are nicely coated with it. Sambal telur is a quick and easy recipe but exceptionally pleasing! Once in a while, I&#8217;d deep fry the hard boiled eggs so the outer layer of the eggs turns golden brown and crisp. This variation of sambal telur or egg sambal tastes even finer because of the mouthfeel of the eggs. Either way, sambal telur doesn&#8217;t disappoint. (Click Page 2 for the Sambal Telur Recipe)]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Grilled Fish with Banana Leaf</title>
		<link>http://rasamalaysia.com/grilled-fish-with-banana-leaf/</link>
		<comments>http://rasamalaysia.com/grilled-fish-with-banana-leaf/#comments</comments>
		<pubDate>Wed, 29 Jul 2009 17:49:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Sambal]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3980</guid>
		<description><![CDATA[This is the grilled fish recipe that I am reluctant to share. Why? Because it&#8217;s so darn good and perfect. I secretly wanted to stash my hand written Malaysian grilled fish recipe somewhere and hoping that one day, a mega chef like Jean-Georges Vongerichten would pay me $10,000 for this precious recipe. But I am a nice person; I love sharing all the good things in life with others. In fact, sharing is an infectious virtue of mine&#8211;it brings bright smiles to my face when others share my joy, and in this case, great taste. I had a grilled fish recipe in my archive, but that one wasn&#8217;t as good. In early June, when I was home in Penang, I had a very good grilled fish (ikan bakar/ikan panggang) at this Malay warung (stall) by the sea. I had grilled stingray, as usual. (Stingray is edible and one of the best fish for grilling, especially when wrapped with banana leaves.) The sambal topping was exquisite &#8211;spicy, aromatic, pungent, salty, sweet, and well-balanced. I examined it closely with my eyes and taste buds and tried to deconstruct what went in there and I think I might have gotten it, or at least, very close to it. I also figured out a way to grill fish using my all-American stove top with the smell, taste, and authenticity triumph the ones served by some of the best Malay ikan bakar stalls in Malaysia. I really urge you to try this grilled fish recipe and have put together a step-by-step picture guide in the gallery above for your easy reference. I think my late grandmother and parents would have been so proud of me had they tasted my grilled fish with banana leaf. Enjoy! (Click Page 2 for the Grilled Fish with Banana Leaf...]]></description>
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		<slash:comments>77</slash:comments>
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