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	<title>Rasa Malaysia &#187; Malaysian Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Chili Clams Recipe</title>
		<link>http://rasamalaysia.com/chili-clams-recipe/</link>
		<comments>http://rasamalaysia.com/chili-clams-recipe/#comments</comments>
		<pubDate>Wed, 22 May 2013 05:29:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chili]]></category>
		<category><![CDATA[Clams]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22985</guid>
		<description><![CDATA[Most Malaysians love clams, especially those stir-fried with a spicy chili paste. I love clams; I grew up eating all sort of clams as my late mother would buy clams from the market and cooked them into a variety of delectable dishes, such as chili clams. (Check out my chili crab recipes here and here.) One of my favorite childhood memories was the many clam digging picnics with my late parents, at the beaches in Penang, and Kedah—my mother&#8217;s seaside hometown. Whenever we went to a beach, we would dig up the sands in search of clams, or siput. We would spend hours until we harvested enough clams for dinner, I was always so excited whenever we went to the beach. The few years when I was in the midwest of America, I was constantly craving for fresh clams. But alas, there were never any live clams at the markets there, due to the cold weather. Once in a while, our local Chinese restaurants would get some clams, but most of the times, the clams were stale and they were simply horrendous to eat. I am so blessed that I am now in the west coast where fresh and live clams are always available at Asian stores, and I can have my fix of chili clams whenever I like. The briny and sweet flavours of clams pair perfectly with the spicy chilli and bean sauce in this chili clams recipe. Please take note that each clam will cook at a different time, so as soon as the shell opens up, remove from the heat immediately. If the clams don’t open up, they are probably bad and should be discarded. (Click Page 2 for the Chili Clams Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/chili_clams_hp.jpg"/></div>]]></description>
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		<slash:comments>7</slash:comments>
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		<item>
		<title>Malaysian-style Fried Udon</title>
		<link>http://rasamalaysia.com/malaysian-style-fried-udon/</link>
		<comments>http://rasamalaysia.com/malaysian-style-fried-udon/#comments</comments>
		<pubDate>Mon, 08 Apr 2013 07:11:30 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Udon]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22842</guid>
		<description><![CDATA[Noodles are popular all over Asia, so it&#8217;s no surprise that noodle is a staple of many Malaysians. Walk down any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodle dishes. Everyone loves and could always use a noodle dish, regardless of our ethnicity: Chinese, Malays, Indians, or Eurasians. Even the foreign expatriates who live in Malaysia fall in love with local noodles dishes. One of the differences of noodle dishes in Malaysia is the condiment that comes with the noodles. The noodles can be soupy and comes in a broth or soup, or dry as in stir-fried noodles, or in between, such as char hor fun (fried flat rice noodles in a thick gravy), but the condiment is usually a small saucer of cut fresh chilies or pickled green chilies in soy sauce. The fresh chilies are always red chilies, and sometimes bird&#8217;s eye chilies, or a combination of both. This condiment is really very simple, but to us Malaysian, it&#8217;s indispensable and what makes our noodle dishes so incendiary delicious—the spicy kick that accompanies every mouthful of the noodles, with an extra dash of very good tasting soy sauce. By the way, Malaysia produces some of the best soy sauce, but that will be another post. Anyway, I disgress. So back to my Malaysian-style fried udon. Udon is Japanese, but the Malaysian-style udon can be found at restaurants in Malaysia. In my recipe, I used fish cakes, which is a popular ingredient in many Malaysian noodle dishes. With some shredded cabbage, shrimp, mushroom, carrot, and the generous use of sweet soy sauce, this humble Malaysian-style fried udon takes me back to Malaysia. And the condiment of cut bird&#8217;s eye chilies gave me just the right amount of heat...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/udon_hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Devil&#8217;s Curry</title>
		<link>http://rasamalaysia.com/devils-curry/</link>
		<comments>http://rasamalaysia.com/devils-curry/#comments</comments>
		<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>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21609</guid>
		<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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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21520</guid>
		<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>
		</item>
		<item>
		<title>Cassava Cake with Shredded Coconut</title>
		<link>http://rasamalaysia.com/cassava-cake-with-shredded-coconut/</link>
		<comments>http://rasamalaysia.com/cassava-cake-with-shredded-coconut/#comments</comments>
		<pubDate>Sat, 15 Sep 2012 16:59:20 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cassava]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18137</guid>
		<description><![CDATA[Once in a while, I have sudden cravings for kuih, or Malaysian sweet cake, which is a delicacy found in Malaysia. I usually crave for onde-onde and kuih bingka ubi (cassava cake). However, making kuih is laborious and takes a long time, and I have no patience to make these two cakes to fix my cravings, so I usually combine two recipes into one and make cassava cake with shredded coconut. The cassava cake looks just like kuih sago, but it&#8217;s made with cassava instead of sago pearls or tapioca pearls. Back home in Malaysia, whenever there is festive season, for example: Hari Raya (Aidilfitri), Malay or Peranakan weddings, various kinds of kuih are served to the guests. I grew up with my late grandmother who was a legendary kuih maker. Every wedding or festive celebration in my family was graced with endless array of colorful kuih, all cut into nice little bite-shaped shapes waiting to be devoured. Ironically, I didn&#8217;t appreciate kuih when I was back home in Malaysia. I was into western-style baking: cakes, cookies, buns and donuts. I thought kuih was unfashionable; little did I know that kuih were such an art form and unique creations of my culture. Anyway, now that I realized how delectable and dainty these kuih are, I enjoy eating them whenever I have a chance. These cassava cake with shredded coconut is absolutely delightful and lovely, both to the eyes and the taste buds. (Click Page 2 for the Steamed Cassava with Shredded Coconut Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/08/Steamed-Cassava-with-Shredded-Coconut-slider.jpg"/></div>]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Coconut and Chili Kerabu Salad</title>
		<link>http://rasamalaysia.com/coconut-and-chili-kerabu-salad-recipe/</link>
		<comments>http://rasamalaysia.com/coconut-and-chili-kerabu-salad-recipe/#comments</comments>
		<pubDate>Fri, 07 Sep 2012 15:34:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19202</guid>
		<description><![CDATA[Today, we have a guest post from rising celebrity chef John Gregory Smith who is based in London. He is a cookbook author and also a TV chef, with a new YouTube Hungry show. John and I connected a few years ago when he was on a spice trip to Penang and joined my brother&#8217;s Penang Culinary Tour. Anyway, John has a few cooking segments on YouTube Hungry and I just love watching him, listening to his perfect English accent (swoon). Please welcome John to Rasa Malaysia with his Malaysian Coconut and Chili Kerabu salad. You can check out his cooking video of this kerabu salad here. This vibrant fresh Malaysian salad was inspired by my trip to Penang several years ago. After a busy day eating Dim Sum in Chowrasta market in Chinatown and delicious roti canai in Little India we stopped off for a proper meal at a wonderful restaurant called Minah. Minah was a typical Malay style restaurant, where fabulous food was cooked and presented buffet style. We ate so well; grilled fish with a tamarind dip, rich beef rendang, Ulam salad that had juicy cucumber and pineapple and lastly a wonderful beansprout salad &#8211; Kerabu. It was crunchy, hot and so delicious and worked so well with the beef curry, absorbing all the rich flavours. My version is all raw, so it’s super quick to make. It tastes fantastic with any grilled meat or fish and works beautifully with a creamy S.E. Asian curry. (Click Page 2 for the Coconut and Chili Kerabu Salad Recipe)<br /><br /><div><img src="/images/homepage/kerabu_slide.jpg"/></div>]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Popiah (Fresh Spring Rolls)</title>
		<link>http://rasamalaysia.com/popiah-fresh-spring-rolls/</link>
		<comments>http://rasamalaysia.com/popiah-fresh-spring-rolls/#comments</comments>
		<pubDate>Tue, 04 Sep 2012 05:22:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jicama]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19078</guid>
		<description><![CDATA[Popiah (薄餅) is a type of fresh spring rolls commonly found in Malaysia, Singapore, Medan, and Taiwan. Filled with shredded vegetables and more, Popiah is a popular street food in Malaysia. It&#8217;s also one of the popular dishes served at home; the concoction is especially fun and rewarding if shared with friends and family. I grew up with countless popiah, freshly made by my late mother. On the days she made popiah, all the female cooks in my family would gather around to help: slicing and shredding jicama, cutting French beans, shelling shrimp, dicing bean curds, and cooking the filling—which would take hours as we would make a huge batch for our big family. But as soon as my mother declared the words &#8220;popiah is ready,&#8221; my elder siblings and I would all rush to the kitchen, grabbing our plate, and busy assembling, rolling, and savoring our own popiah. There was always so much energy, anticipation, and excitement in the house whenever we had popiah; not only was mom&#8217;s popiah delicious and utterly gratifying, we always had so much fun &#8220;playing&#8221; with the food. Popiah is of Chinese origin, from the Fujian province. I have tried many variations, in Xiamen (probably its place of origin), Taipei, Singapore, Medan, and other places in Malaysia, but my favorite is still the ones made by mom. I love having friends over and having a popiah party, and everyone will be busy rolling and eating. Here is the popiah recipe of my mother, ones which is much-cherished, not only because of its supreme flavor, but also the flood of memories it brings.   (Click Page 2 for the Popiah (Fresh Spring Rolls) Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/popiah_hp.JPG"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Wonton Noodles (Malaysian Wantan Mee)</title>
		<link>http://rasamalaysia.com/wonton-noodles-malaysian-wantan-mee-recipe/</link>
		<comments>http://rasamalaysia.com/wonton-noodles-malaysian-wantan-mee-recipe/#comments</comments>
		<pubDate>Mon, 23 Jul 2012 05:14:10 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17211</guid>
		<description><![CDATA[Fern at To Food with Love is a reader of Rasa Malaysia. She often leaves me sweet comments on my recipes, and that&#8217;s exactly how I found out her absolutely mouthwatering and delicious blog To Food with Love. A fellow Malaysian who currently resides in Sydney, Fern shares many home-cooked recipes ranging from Malaysian, Chinese, western, baking to desserts. I am particularly drawn to her gorgeous food photography on the site. Please welcome Fern to Rasa Malaysia, with the wonton noodles or Malaysian Wantan Mee recipe. Anthony Bourdain had it in the Penang episode so now the world wants to learn how to make it. Enjoy! Hello everyone! I&#8217;m Fern from To Food with Love, where I share my favourite recipes for home-style Asian cooking and popular Asian street food. I am delighted that Bee has given me this amazing once in a blog-time opportunity to do a guest post on Rasa Malaysia. This is even better than that plane ticket I won ten years ago! Like Bee, I also spent my childhood days in Malaysia, oftentimes a willing spectator, milling around my mother&#8217;s kitchen, waiting to execute my duties as the official &#8220;taste-tester&#8221;. It was tough choosing a dish to feature in this post, as Bee has covered almost every well-known Malaysian dish on her website, and I didn&#8217;t want to repeat any recipes from my previous posts either. I finally settled on Wonton Noodles, because apparently, Anthony Bourdain had a taste of it in Penang and now the whole world wants some wontons too! Wonton Noodles are known in Chinese dialect as &#8220;Wantan Mee&#8221;, as the locals would call it. I&#8217;m guessing that most of you would be more familiar with the version you get at Hong Kong-style eateries where the noodles don&#8217;t look as dark (in all...<br /><br /><div><img src="/images/homepage/wontonnoodles_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/wonton-noodles-malaysian-wantan-mee-recipe/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<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>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<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>
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