<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Rasa Malaysia &#187; Indonesian Recipes</title>
	<atom:link href="http://rasamalaysia.com/recipes/indonesian-recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
	<lastBuildDate>Wed, 22 May 2013 18:23:59 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.4.2</generator>
		<item>
		<title>Grilled Crisp Tofu Pockets (Tahu Bakar)</title>
		<link>http://rasamalaysia.com/grilled-crisp-tofu-pockets-tahu-bakar-recipe/</link>
		<comments>http://rasamalaysia.com/grilled-crisp-tofu-pockets-tahu-bakar-recipe/#comments</comments>
		<pubDate>Wed, 18 Apr 2012 21:57:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14471</guid>
		<description><![CDATA[(Note: Tofu is spelled as &#8220;Tahu&#8221; &#8211; the Indonesian spelling instead of &#8220;Tauhu&#8221; in the cookbook.) My friend Andrea Nguyen at Viet World Kitchen has recently released a new cookbook &#8220;Asian Tofu: Discover the Best, Make Your Own, and Cook It At Home.&#8221; It&#8217;s one of the cookbooks that I really look forward to because I love tofu and tofu-related products. The book was sent to me when I was in Malaysia. The first thing upon returning to my Irvine home, I dug through my piles of magazines and books and looked for Asian Tofu. The first night when I woke up middle of the night due to jetlag, I read through the beautiful cookbook. I only have one sentence to say about Andrea&#8217;s newest project: she is a real food writer and a pro&#8230;her passion, dedication, and knowledge in the subject matter shine through in Asian Tofu (and her previous books). I have a huge respect for her and her work; she is someone whom I constantly look up to. Here is the tahu bakar recipe, or grilled crisp tofu pockets, an Indonesian/Malaysian snack that is both appetizing and brightly flavorful. I recently had an unforgettable tahu bakar when visiting my friend Indochine Kitchen in Medan, Indonesia. It&#8217;s a dish that I hope to re-create at home, and now I have the perfect recipe to refer to. Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen is available for purchase at all major bookstores and online stores such as Amazon.com or Barnes &#38; Noble. Reprinted with permission from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Maren Caruso ©...<br /><br /><div><img src="/images/homepage/tahubakar_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/grilled-crisp-tofu-pockets-tahu-bakar-recipe/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Balinese Chicken (Ayam Pelalah)</title>
		<link>http://rasamalaysia.com/balinese-chicken-ayam-pelalah/</link>
		<comments>http://rasamalaysia.com/balinese-chicken-ayam-pelalah/#comments</comments>
		<pubDate>Sat, 03 Dec 2011 07:34:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Spices]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12720</guid>
		<description><![CDATA[As you might have guessed, my favorite region in the whole world is Asia. And of all Asia, my favorite island is Penang, my hometown, and my second favorite is Bali, Indonesia. I love Bali—its lush green fields, Hindu temples, rolling highlands, sandy beaches, rich culture, and friendly people. I&#8217;ve been there a few times and wish to learn more about its cuisine. I&#8217;m so happy to come across Cooking Tackle, an Indonesian food blog by Ira, based in Bali. Cooking Tackle is a visual eye candy. I absolutely love the exotic recipes and mouthwatering food photography. The blog is simply delicious! Please welcome Cooking Tackle and Ira to Rasa Malaysia, with a traditional Balinese chicken, or ayam pelalah recipe. Although the sky for the most part is grey here in Bali recently, it doesn&#8217;t mean that I’m lack of motivation. In fact, cooking has always been an enjoyable experience, so you could imagine  how excited I was when I received an email from Bee, inviting me to be a guest writer on Rasa Malaysia. We discussed the recipe via email and I proposed a Balinese recipe to showcase Balinese cuisine to Rasa Malaysia readers. I was very happy that both Bee and I liked the idea. To be honest, I take this guest post as  the perfect opportunity to share my passion for Balinese cooking with the many readers on Rasa Malaysia, especially to those who are not familiar with Bali and its interesting cuisine. I&#8217;d like to thank Bee for the honor to be here. I feel privileged to be able to share my humble recipe here. Let me introduce myself: My name is Ira, an Indonesian woman who lives in the island of the God, the island of a thousand temples—Bali. Bali is genuinely beautiful; it&#8217;s a...<br /><br /><div><img src="/images/homepage/balinese_chicken_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/balinese-chicken-ayam-pelalah/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Mie Goreng (Indonesian Fried Noodles)</title>
		<link>http://rasamalaysia.com/mie-goreng-indonesian-fried-noodles/</link>
		<comments>http://rasamalaysia.com/mie-goreng-indonesian-fried-noodles/#comments</comments>
		<pubDate>Tue, 10 Aug 2010 00:14:09 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7439</guid>
		<description><![CDATA[I have been so busy recently I can hardly find any time to have a breather. If you&#8217;ve been following my blog and Twitter, you will know that working on my cookbook has pretty much consumed all my time. As a result, I have been eating out more, and cook only when time permits. In the past, I would always attempt to make my Asian dishes from scratch. If that means tedious work and hours of making my own spice paste, I would do it. But I can no longer afford the time. As a result, instant spice paste and seasonings have become my easy and go-to ingredients nowadays. I absolutely love them, especially the World Foods line of instant paste, condiments, and sauces, which I bought from my neighborhood Whole Foods market. (World Foods products are made in Malaysia and Thailand.)  As an Asian food enthusiast, I can&#8217;t live without my rice, noodles, and I am just so glad that I can still enjoy authentic and scrumptious Asian dishes in practically 15 minutes, with these instant paste products&#8230; For my lunch today, I made Mie Goreng, or Indonesian fried noodles, using World Foods Indonesian Fried Rice Paste.  It was delicious and so easy to make. Most importantly, it satisfies every ounce of my craving for this noodle dish, and totally reminded me of my holidays in Bali when every lunch, the hotel butler would bring a serving of this flavorful noodles to me! Here is my mie goreng (Indonesian Fried Noodles) recipe. Please take note that this is a very simple version of this iconic Indonesian dish. It fits my busy schedules and doesn&#8217;t compromise on the taste. You can also use the same paste to make nasi goreng, or fried rice. (Click Page 2 for the Mie Goreng (Indonesian...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mie-goreng-indonesian-fried-noodles/feed/</wfw:commentRss>
		<slash:comments>62</slash:comments>
		</item>
		<item>
		<title>Grilled Coconut Chicken with Lemon Basil (Ayam Panggang Sulawesi)</title>
		<link>http://rasamalaysia.com/grilled-coconut-chicken-with-lemon-basil/</link>
		<comments>http://rasamalaysia.com/grilled-coconut-chicken-with-lemon-basil/#comments</comments>
		<pubDate>Wed, 19 May 2010 21:45:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Lemon]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7082</guid>
		<description><![CDATA[When it comes to cooking (and eating), I am all about embracing global flavors. Today, I wanted to introduce you to One Tribe Gourmet, a gorgeous new food blog dedicated to global cuisine. Sara, the author, is very talented and One Tribe Gourmet is loaded with her culinary creations from all over the world. All the dishes Sara made are real feasts to the eyes and her macro food photography is both vivid and mouthwatering. Please welcome One Tribe Gourmet as she shares a delicious Indonesian recipe with us: ayam panggang Sulawesi or grilled coconut chicken with lemon basil. Can you say YUM? First and foremost I would like to thank Bee for inviting me to do a guest post on her wonderful blog, Rasa Malaysia. I am utterly honored &#38; humbled. It’s ironic that I’m doing a guest post, since I have been a fan of Rasa Malaysia for a while now. I stumbled upon it by total coincidence. Back in December, 2009 a dear friend of mine who shares with me the similar passion of collecting cookbooks, recommended that I check out James Oseland’s James Beard Award-Winning book, “Cradle of Flavor”. Of course once I bought &#38; read the book I was totally intrigued by Malaysian, Indonesian &#38; Singaporean Cuisine. I wanted to learn more about James wonderful book &#38; James, so I looked up his website online. It was James Oseland’s website that introduced me to Rasa Malaysia and rest is history. I am a huge fan of the website and the cuisine! It was around February, 2010 that I decided to start a food blog of my own and have asked for Bee’s advice on many occasions. Bee, you have been a wonderful mentor &#38; an inspiration to me, I am forever grateful to you&#8230; I...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/grilled-coconut-chicken-with-lemon-basil/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Indonesian Sate (Sate Babi and Sate Ayam Bumbu Kecap/Kacang)</title>
		<link>http://rasamalaysia.com/sate-recipe-sate-babi-sate-ayam/</link>
		<comments>http://rasamalaysia.com/sate-recipe-sate-babi-sate-ayam/#comments</comments>
		<pubDate>Thu, 05 Nov 2009 19:37:43 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5022</guid>
		<description><![CDATA[Please welcome Rita of Mochachocolata-Rita as a guest blogger on Rasa Malaysia. Rita is an Indonesian who currently resides in Hong Kong. Whenever I visit her blog, I feel &#8220;jealous&#8221; that she is constantly traveling and eating around Asia (she loves to shop, too!).  As a true Indonesian, Rita shares with us her mouthwatering and tantalizing sate recipe, and outlined the steps involved in making authentic sate (photos in the gallery). Her sate is seriously great looking and I can&#8217;t wait to try her recipe! Living in Hong Kong, I am blessed with plenty Indonesian restaurants. Missing my home country’s food? No worries, they’re just a short MTR ride away. However, finding a great Indonesian sate dish is proven to be challenging. Most places simply deep fry their skewered marinated meat and call them sate. My Hong Kong friends thought these “Hong- Kongized watered down Indonesian sate” were yummy, until they tried mine. I developed the recipe based on the Sate Babi/Ayam Kecap I always ordered from my opposite neighbor when I was young. They came out pretty close. I promise you, those sate were the ones that made me spend my teenage years being not-so-svelte, despite the extra fast metabolism. So, I’m sorry, baby. You’re never going back to those deep-fried-meat-on-a-stick no more. (Click Page 2 for the Indonesian Sate Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/sate-recipe-sate-babi-sate-ayam/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Nasi Goreng Recipe (Indonesian Fried Rice)</title>
		<link>http://rasamalaysia.com/nasi-goreng-indonesian-fried-rice/</link>
		<comments>http://rasamalaysia.com/nasi-goreng-indonesian-fried-rice/#comments</comments>
		<pubDate>Wed, 30 Sep 2009 21:09:21 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4524</guid>
		<description><![CDATA[Nasi goreng or Indonesian fried rice is one of the most requested recipes on Rasa Malaysia. I have received many emails from readers requesting for a nasi goreng recipe. For those who are anxiously awaiting a nasi goreng post, wait no more as I have gotten just the perfect nasi goreng recipe for you. Adapted from James Oseland&#8217;s Cradle of Flavor coobook—a bible for authentic Indonesian and Malaysian/Singapore cuisines—this nasi goreng is the Javanese version of fried rice. As Jim indicated in his cookbook, a truly authentic nasi goreng Indonesia is plain and simple, consisting of leftover rice stir-fried with a flavoring paste. Ingredients such as shrimp, meat, and vegetables are rarely, if ever, added to it. While nasi goreng is available in Indonesia, Malaysia and Singapore, the Indonesian version is my favorite. Topped with a fried egg (a distinctive note of Indonesian&#8217;s version), nasi goreng is a meal that is both hearty and gratifying. Making nasi goreng also reminded me of my fond memories while traveling in Indonesia—a country with vibrant and colorful culinary traditions which I intend to explore more in the near future. (Click Page 2 for the Nasi Goreng Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/nasi-goreng-indonesian-fried-rice/feed/</wfw:commentRss>
		<slash:comments>59</slash:comments>
		</item>
		<item>
		<title>Sate Lilit Bali Recipe</title>
		<link>http://rasamalaysia.com/sate-lilit-bali-recipe-highlights-of/</link>
		<comments>http://rasamalaysia.com/sate-lilit-bali-recipe-highlights-of/#comments</comments>
		<pubDate>Wed, 04 Feb 2009 21:47:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Satay]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/sate-lilit-bali-recipe-highlights-of-indonesian-cuisine/</guid>
		<description><![CDATA[Sate (Indonesian spelling) or Satay (Malaysian spelling) is one of the most loved foods in Southeast Asia. Today, I have the talented Dhi at Cooking Etcetera as a guest writer on Rasa Malaysia. In collaboration with Pepy of Indonesia-Eats, both of them will be writing about &#8220;Highlights of Indonesian Cuisine&#8221; and start the series with Indonesian sate. I am personally very excited to learn more about Indonesian cuisine and I hope you will enjoy (and follow) their guest posts here on Rasa Malaysia. Please welcome Cooking Etcetera. In light of the growing interest in Asian cuisine, particularly Malaysian, Indonesian and Singaporean cuisine, Indonesia-Eats and I have started a guest post series &#8220;Highlights of Indonesian Cuisine&#8221; on Rasa Malaysia. We aim to introduce Indonesian food to the food blog community and explain what Indonesian food is really all about. To kick start the series, we are sharing some of the most popular Indonesian Sate recipes with you. Indonesia is a nation comprised of more than 17,500 islands that span across a wide geographical area. As a result, Indonesian cuisine is diverse as it&#8217;s paired with the influences from the many culture in the archipelago. Sate (or Satay) is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork, or fish. Sate is commonly threaded onto bamboo skewers, grilled over charcoal fire or coconut-shell charcoal, and then served with various spicy dipping sauces. Sate is believed to have originated from Java, Indonesia, but it is also popular in many Southeast Asian countries such as Malaysia, Singapore, Thailand, and Vietnam. Sate is a very popular street food in Indonesia; it can be served as a side dish, or a main dish at lunch or dinner. (Source: Wikipedia) Indonesia is THE home of Sate. Indeed, sate is claimed as Indonesia&#8217;s national dish,...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/sate-lilit-bali-recipe-highlights-of/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Gado-Gado Recipe</title>
		<link>http://rasamalaysia.com/gado-gado-recipe/</link>
		<comments>http://rasamalaysia.com/gado-gado-recipe/#comments</comments>
		<pubDate>Tue, 20 Jan 2009 05:25:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/gado-gado-recipe/</guid>
		<description><![CDATA[The best way to learn about a new cuisine is from those born and raised in that country, and that&#8217;s why I have Pepy of Indonesia-Eats as the guest writer for Indonesian food today. Pepy is the first Indonesian food blogger I know and I&#8217;ve since learned so much about Indonesian cuisine from her blog at Indonesia-Eats.In this guest post, Pepy explains the different preparations of Gado-gado and shares with us her recipe. Please welcome her to Rasa Malaysia. Gado-Gado Surabaya Guest Writer: Indonesia-Eats (The Art and Science of Food) To begin with, I was surprised that Rasa Malaysia has chosen me to be the guest writer of Indonesian cuisine on her blog. Rasa Malaysia is one of my inspired blogs among the Asian specialty blogs. We share the same passion for Asian food as we came from the same region, Malay Peninsula where Bahasa Indonesia and Bahasa Malaysia are from the same language root. Some of the food terms are the same, few are different. Gado-gado is one of the well-known dishes from Indonesia. Gado-gado literally means &#8220;mix mix&#8221; since gado-gado is the plural word of gado, so gado-gado means mixes. In Indonesia, gado-gado is not a salad dish group, it is a one dish meal. Speaking about gado-gado in Indonesia, several different numbers of gado-gado were developed based on the region. I was born and grew up in East Java province and I left the province for my school to West Java province&#8230; this experience had brought me to taste different styles of gado-gado. In East Java (around Surabaya), we call it Gado-gado Siram or Gado-gado Surabaya. Siram means pour as we order the food, the seller will place the ingredients (lontong, blanched vegetables, steamed potatoes, boiled eggs, tempe, tofu, etc.) on a plate and then pre-made gado-gado...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/gado-gado-recipe/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Soto Ayam Recipe</title>
		<link>http://rasamalaysia.com/soto-ayam-recipe/</link>
		<comments>http://rasamalaysia.com/soto-ayam-recipe/#comments</comments>
		<pubDate>Wed, 07 Jan 2009 01:55:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/soto-ayam-recipe/</guid>
		<description><![CDATA[Please welcome my friend F at Salt N Turmeric to Rasa Malaysia today as she shares her killer recipe of Soto Ayam with us. Soto Ayam is basically chicken soup and it&#8217;s very popular in Indonesia, Malaysia and Singapore. There are various adaptations of Soto Ayam in the region but Salt N Turmeric&#8217;s version is simply scrumptious. If you wish to learn more about Malay cooking, Salt N Turmeric offers lots of delicious Malay/Malaysian recipes. Soto Ayam Guest Writer: Salt N Turmeric Hi all! Today, I am the guest writer at Rasa Malaysia. Some of you may have already known me and some have not. If you are a regular at my blog, you will see that I tended to cook more Malaysian food than anything else. I am still an amateur when it comes to cooking. However there is one dish that I promise once you have tasted my recipe, you will want more, that is Soto Ayam. For New Year&#8217;s eve, Michael and I were invited to Rasa Malaysia&#8217;s place. As usual, it was a pot luck party and everybody would bring something to the table. I was requested to make soto ayam. At first I was surprised since it was only recently at my Raya Open House that I made this dish but I cannot blame her, my soto ayam is dangerously addictive! You can enjoy it with rice cakes or vermicelli noodle or both. Do try out my Soto Ayam recipe and experience it for yourself! (Click Page 2 for the Soto Ayam Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/soto-ayam-recipe/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Beef Rendang Recipe (Rendang Daging)</title>
		<link>http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/</link>
		<comments>http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/#comments</comments>
		<pubDate>Tue, 30 Sep 2008 17:16:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/beef-rendang-recipe-rendang-daging/</guid>
		<description><![CDATA[I am sure many of my readers in Malaysia and Singapore have been wondering why haven&#8217;t I posted a beef rendang or &#8220;rendang daging&#8221; recipe? Good news, the wait is finally over and here is my recipe of arguably the most famous beef dish in Malaysia, Indonesia, and Singapore. Beef rendang is of Indonesian origin&#8211;a much-celebrated recipe from the Minangkabau ethnic group of Indonesia&#8211;and often served at ceremonial occasions and to honored guests. After spending hours making my beef rendang, I totally understand why. Beef rendang is not your everyday beef dish that one can whip up in a jiffy, the time&#8211;not to mention patience and dedication&#8211;alone is probably a main obstacle for most people. If you must know, it took me almost 3 hours to concoct a pot of this aromatic and extraordinarily scrumptious beef rendang. For those of you who have never tried beef rendang, I can only describe it as &#8220;a rich and tender coconut beef stew which is explosively flavorful,&#8221; one that is certain to win you over if you taste it. I believe beef rendang was introduced to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate, but I could be wrong. In any case, beef rendang is a very popular dish for many Malaysians, especially the Malay community. No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued &#8220;kerisik&#8221; (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely. Like I did with my beef rendang. Another...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/feed/</wfw:commentRss>
		<slash:comments>187</slash:comments>
		</item>
	</channel>
</rss>
