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	<title>Rasa Malaysia &#187; Malay Cooking</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Ayam Masak Merah (Chicken in Spicy Tomato Sauce)</title>
		<link>http://rasamalaysia.com/ayam-masak-merah-recipe/</link>
		<comments>http://rasamalaysia.com/ayam-masak-merah-recipe/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 22:04:02 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malay Cooking]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Coconut milk]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11455</guid>
		<description><![CDATA[Tomorrow is Hari Raya or Eid, the biggest Muslim holiday that marks the end of Ramadan, or the Islamic holy month of fasting. As a Malaysian, we celebrate all festivities (regardless of our race and ethnicity) with food, food, and more food, and that&#8217;s why I invited one of my favorite Malaysian food bloggers Lisa at My Lemony Kitchen to share a classic Malaysian recipe with us: Ayam Masak Merah or Chicken in Creamy Spicy Tomato Sauce. My Lemony Kitchen is an excellent food blog with lots of delicious recipes: Malaysia, Asian, western, baking, you name it and you&#8217;ll have it. For my Muslim readers, I wish you all &#8220;Selamat Hari Raya&#8221; or Happy Eid. I am honoured to receive an invite from Bee of Rasa Malaysia, to guest post on her beautiful blog. Thank you, Bee&#8230; I was ecstatic but at the same time&#8230;was feeling nervous&#8230;what shall I cook? How shall I present my post? Everyone in the food blogging community knows Bee and her beautiful blog—Rasa Malaysia. Lucky me, Bee had made it easier by suggesting Ayam Masak Merah or chicken cooked in rich creamy spicy tomato sauce. Mentioned Ayam Masak Merah to a Kedahan (Kedah is a state in the far North of Malaysia), would immediately evoke memories of  &#8220;traditional Malay weddings&#8221; and Hari Raya or Eid Celebration. Yes&#8230;Ayam Masak Merah is not an everyday affair in a typical household in Kedah. It is a unique dish to be enjoyed on special occasions… served with Nasi Minyak or  Savoury Rice, fresh salad of cucumber, pineapple, cut-up chillies and red onions. Ayam Masak Merah has unique flavours, the taste is beautiful and unforgettable although it shares some basic similar spices (cinnamon, cloves, star anise and chillies) to Chicken Curry. It is distinctively different, be it in the texture...<br /><br /><div><img src="/images/homepage/ayam_masak_merah_hp.jpg"/></div>]]></description>
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		<slash:comments>38</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[Malay Cooking]]></category>
		<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&#8230;(get sambal telur/egg sambal recipe after the jump) 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>34</slash:comments>
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		<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[Malay Cooking]]></category>
		<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&#8230; 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>
		</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[Malay Cooking]]></category>
		<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Rice Cakes]]></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&#8230;(get the secret recipe of Soto Ayam after the jump) 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>Cucur Udang (Prawn Fritters) Recipe</title>
		<link>http://rasamalaysia.com/cucur-udang-prawn-fritters-recipe/</link>
		<comments>http://rasamalaysia.com/cucur-udang-prawn-fritters-recipe/#comments</comments>
		<pubDate>Sat, 27 Dec 2008 21:06:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malay Cooking]]></category>
		<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/cucur-udang-prawn-fritters-recipe/</guid>
		<description><![CDATA[A few months ago, I introduced Malay cooking to you via this post. Today, I am very glad to have Mastura of Foodilicious on board as a guest writer, a talented Penang food blogger and photographer who cooks beautiful and sinfully delicious Malay food and more. On Foodilicious, Mastura shares mom-daughter Malaysian home cooking, street food, baking, and restaurant dining. I personally learn a lot about Malay cooking from Foodilicious and I hope you do, too! :) Cucur Udang (Malaysian Prawn Fritters) Guest Writer: Foodilicious This weekend, my special Malaysian food to share with the world would be &#8220;Cucur Udang&#8221; or prawn fritters. Almost every Malaysian&#8217;s favorite, prawn fritters are eaten as evening tea snacks or as an appetizer to main meals. Cucur Udang is also commonly known amongst Malaysians as &#8220;jemput jemput udang&#8220;, &#8220;jemput&#8221; meaning &#8220;invitation&#8221; and &#8220;udang&#8221; being &#8220;shrimps&#8221;. It is called &#8220;jemput&#8221; because of the bite-size of the fritters. Other Malaysian favorite fritters are Cucur Bawang (onion fritters), Cucur Ikan Bilis (anchovies fritters), Cucur Jagung Manis (sweet corn fritters) and Cucur Badak (hippo fritters&#8230; well, direct translation that is but it is called so because of its roundness!). So today, let me share with you a home made family favorite Malay dish: Cucur Udang&#8230; What does Cucur Udang taste like? Crispy golden brown crust on the outside, once bitten, a softer texture reveals and you will taste fresh shrimps, crunchiness of the sweet corn kernels, and a slight spiciness to it. Deliciously savory! Cucur Udang can be eaten on its own but my family enjoy dipping it with either sweet chili sauce or peanut sauce. Enjoy! (Click Page 2 for the Cucur Udang Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/cucur-udang-prawn-fritters-recipe/feed/</wfw:commentRss>
		<slash:comments>15</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[Malay Cooking]]></category>
		<category><![CDATA[Malaysian Food]]></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&#8230; 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>
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		<slash:comments>158</slash:comments>
		</item>
		<item>
		<title>Introducing Nasi Melayu (Malay Cooking)</title>
		<link>http://rasamalaysia.com/introducing-nasi-melayu-malay-style/</link>
		<comments>http://rasamalaysia.com/introducing-nasi-melayu-malay-style/#comments</comments>
		<pubDate>Wed, 06 Aug 2008 21:53:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malay Cooking]]></category>
		<category><![CDATA[Malaysian Food]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/introducing-nasi-melayu-malay-cooking/</guid>
		<description><![CDATA[As a Malaysian food blog, I really haven&#8217;t done a good job in introducing my readers about Malay-style cooking, which is essentially the main cuisine type in Malaysia as the ethnic Malays make up about 2/3 of Malaysia&#8217;s total population. So, today, I am going to introduce you to Nasi Melayu (literally means &#8220;Malay rice&#8221;) or the cooking of the Malays in Malaysia. This rice plate of &#8220;Nasi Melayu&#8221; pretty much sums up the essence of Malay cooking&#8211;spicy, fiery, and lots of mouthwatering variety. The dishes (from closewise) are: fried fish in spicy sauce, sambal udang (prawn sambal), sweet and sour egg, fried tofu with turmeric and bean sauce, okra in sambal, and ulam (Malay-style salad with sambal belacan). There are definitely more to Malay cooking than those that meet your eyes here, for example, the famous Malay beef rendang. There are also many other wonderful chicken, vegetables, fish, rice and noodles dishes. I simply adore Malay cooking. It&#8217;s colorful and absolutely delicious&#8211;one of the staple cuisines enjoyed by many Malaysians, regardless of our race, religion, or origins&#8230; Nasi Melayu can be easily found at roadside stalls or hawker centers all over Malaysia. There are also restaurants selling various kinds of Malay dishes. At these stalls or restaurants, a diner usually gets a plate of steamed white rice and selects the dishes to go with the rice. (This is also known as &#8220;Nasi Campur&#8221; or mixed rice locally.) The total price of the rice plate depends on the quantity and the kind of dishes you order. There are also many popular Malay &#8220;Tomyam&#8221; food stalls selling made-to-order rice dishes. In this case, the foods served are influenced by Thailand, for example: various kinds of Tomyam (Tom Yum), Nasi Pattaya, Nasi Paprik, etc. (&#8220;Nasi&#8221; means rice in Malay language.) In the...]]></description>
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		<slash:comments>33</slash:comments>
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