<?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; Malaysian Recipes</title>
	<atom:link href="http://rasamalaysia.com/recipes/malaysian-recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
	<lastBuildDate>Sat, 26 May 2012 05:27:04 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</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>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[Peanut Sauce]]></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>
		<wfw:commentRss>http://rasamalaysia.com/beef-satay-recipe/feed/</wfw:commentRss>
		<slash:comments>19</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>
		<wfw:commentRss>http://rasamalaysia.com/malaysian-mango-chicken/feed/</wfw:commentRss>
		<slash:comments>17</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>29</slash:comments>
		</item>
		<item>
		<title>Lamb Rendang (Spicy Lamb Curry)</title>
		<link>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/</link>
		<comments>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 18:03:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13650</guid>
		<description><![CDATA[It has been more than three years since I posted my Beef Rendang recipe. I am pleasantly surprised that to this day I still get the occasional inquiry and request with regards to protein substitution, alternative cooking methods, or the usage of a different spice mix to make the paste. Especially after September of last year, when Rendang topped the readers&#8217; choice list of CNN&#8217;s &#8220;World’s 50 Most Delicious Foods&#8220;. I am guessing that should be a plausible factor as to why Rendang suddenly scrambled on to a lot of people&#8217;s &#8220;to-cook&#8221; list. South-East Asian curries are unique with their own distinctive tastes and names. Rendang, Panang, Kari Ayam, Massaman, just to name a few. All in all they share different takes and preferences on blended spices and other fragrant aromatics. For those of you who have yet to be acquainted with the exotic delicacy that is Rendang, it is in a nutshell, a mildly spicy, rich and flavorful, semi-dry curry that is popular throughout the South-East Asian region, especially in Malaysia, Singapore, and Indonesia. And it is one of the main dishes that is served during Malay weddings and festivities. This delicacy is especially dear to my heart because it brings back fond memories of how my mom used to break out her cache of spices tucked neatly away in an airtight Tupperware container marked &#8220;Rendang&#8221; and carefully measure each and every spice with her traditional mini brass metal kitchen scales that resemble an upright stickman dangling a wok on each hand. As I&#8217;ve pointed out back in my Beef Rendang post, no two Rendang can turn out the exact same way. Mainly due to the varying amount of spices used and the ever crucial reduction process to allow the absorption of the spices into the meat yet not...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/lamb_rendang_hp1.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Mini Spring Rolls with Chicken Floss</title>
		<link>http://rasamalaysia.com/mini-spring-rolls-with-chicken-floss/</link>
		<comments>http://rasamalaysia.com/mini-spring-rolls-with-chicken-floss/#comments</comments>
		<pubDate>Fri, 13 Jan 2012 17:35:07 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13249</guid>
		<description><![CDATA[One of the Chinese New Year goodies I love to eat is mini spring rolls filled with bits of pork, chicken, or shrimp floss. They are the crispiest munchies for the festivities and my nieces love making them as they always have so much fun assembling, rolling, frying, and then eating the mini spring rolls. I am happy that my contributor Siew Loon volunteered to share her recipe. The best time to make them is now so they remain crunchy for the New Year. Enjoy! It is 2 weeks before the we usher in the year of the Dragon. I have been busy with spring cleaning and also listing out the goodies which I would like to bake. As usual the demand for Pineapple Tarts, Butter Cookies, Peanut Cookies and Mini Spring Rolls top the list. Mini Spring Rolls have always been a very popular savoury snack as it is light and crispy. I have always liked the mini spring rolls with chicken or pork floss filling as it is tasty and easy to do. Of course you can wrap it with any filling of your choice like Dried Prawn Cili (Sambal Heh Bee) or ground peanuts if you like it to be a sweet snack. This is an easy to do snack and eat it fresh. Do not keep too long as it will lose its crispiness. More Lunar New Year Goodies: Pineapple Tarts Peanut Cookies Cornflake Cookies Kuih Bahulu Kuih Bangkit Pineapple Rolls (Nastar) . (Click Page 2 for the Mini Spring Rolls with Chicken Floss Recipe)<br /><br /><div><img src="/images/homepage/mini_spring_rolls_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mini-spring-rolls-with-chicken-floss/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Shrimp with Curry Leaves</title>
		<link>http://rasamalaysia.com/shrimp-with-curry-leaves/</link>
		<comments>http://rasamalaysia.com/shrimp-with-curry-leaves/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 23:05:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry Leaves]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13064</guid>
		<description><![CDATA[It is not easy to come by fresh curry leaves here in Orange County. So whenever they are available at the local Indian grocery store, I rarely let the opportunity to whip up something spicy slip by, especially during the winter months. The curry leaf is one of the many Indian influences that blends really well into Malaysian cuisine, which is exotic and predominantly spicy. The leaves impart an unmistakable fragrance when used in any cooking, especially stir-fries, that I can best describe as smoky with a citrusy note. Ironically, unlike its namesake implies, the curry leaf doesn&#8217;t smell or taste like curry powder, although it is used to enhance the flavor of many curry dishes. Growing up on an island where jumping fresh seafood is abundantly available has nurtured my deep affinity for seafood as my ingredient of choice. And one of the scents that evokes fond memories of my childhood is the distinct aroma of curry leaves coupled with the briny-sweet aroma of fresh shrimp wafting from my mother&#8217;s kitchen whenever she prepared her pièce de résistance—&#8221;Shrimp with Curry Leaves&#8220;. This dish is one of the truly &#8220;old school&#8221; seafood with curry leaves favorites before the advent of new creations such as Butter Prawn, Black Pepper Crab, or Creamy Butter Crab. To fully savor the intense flavor of spices in this shrimp with curry leaves recipe, you have to lick the sauce coated on the shrimp shell as you take a bite of the shrimp, so be prepared to get your fingers &#8220;dirty.&#8221; (Click Page 2 for the Shrimp With Curry Leaves Recipe)<br /><br /><div><img src="/images/homepage/curry_leave_shrimp_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/shrimp-with-curry-leaves/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://rasamalaysia.com/ayam-masak-merah-recipe/feed/</wfw:commentRss>
		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Mexican Coffee Bun (Rotiboy)</title>
		<link>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/</link>
		<comments>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 01:26:35 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9286</guid>
		<description><![CDATA[I have long heard about the legendary Mexican coffee bun or Rotiboy, a made-in-Malaysia bun with a crusty coffee topping and butter filling. The word &#8220;Mexican&#8221; might be misleading but this bun originated from a bakery in Bukit Mertajam, Penang, and now Mexican coffee bun is famous all over Asia, with many bakeries and copycat bakeries selling this popular Mexican coffee bun. I finally had a chance to taste this aromatic and wonderful bun when I was home in Penang earlier this year. For the Mexican coffee bun recipe, I turned to my contributor Siew Loon. Check it out and hope you get to try this bun soon.  Contributor: Ho Siew Loon Recently an old friend of mine who has migrated to Australia started a small Malaysian bakery called Papparoti selling coffee-flavoured buns which happens to be one of my daughter&#8217;s favorite. This has inspired me to revisit this Mexican coffee bun recipe and get to work. The aroma of this Mexican coffee bun bun is really tantalizing and makes you just want to eat it piping hot. Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as &#8220;Rotiboy&#8221; in Malaysia and throughout Asia. This coffee bun is also a very popular snack in Singapore, Indonesia, Thailand, and even Korea. Mexican coffee bun is best eaten when it&#8217;s just off the oven and fresh. The joy of baking this Mexican coffee bun or rotiboy is as fun as the joy of eating it hot and fresh. (Click Page 2 for Mexican Coffee Bun/Rotiboy Recipe)<br /><br /><div><img src="/images/homepage/mexican_coffee_buns_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/feed/</wfw:commentRss>
		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Spicy Honey Chicken</title>
		<link>http://rasamalaysia.com/spicy-honey-chicken/</link>
		<comments>http://rasamalaysia.com/spicy-honey-chicken/#comments</comments>
		<pubDate>Sat, 23 Jul 2011 03:01:37 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chilies]]></category>
		<category><![CDATA[Honey]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10066</guid>
		<description><![CDATA[Malaysian cuisine consists of three main flavors: Malay, Chinese, and Indian. I have said it many times, but I love Malay cooking and only wished that I could eat more Malay dishes. Today, I have invited my friend Zurin from Cherry on a Cake to guest post  and she shares my favorite Malay recipe with us: Spicy Honey Chicken. Cherry on a Cake is a delicious food blog with many baking and savory recipes. The recipes are authentic and the food photography is pure eye-candy. Check out Cherry on a Cake and I am sure you will like it. Like those before me I was ecstatic to be invited to guest post on Bee&#8217;s blog Rasa Malaysia. It is the food blog that every food blogger aspires to guest post on. Bee asked me if I would be interested. Was she kidding?! If there is a hole in my roof I think I just made it&#8230; Hers is one of the first blogs I scrolled through in my early days of blogging and still follow silently because my jaw hangs each time I stop by. Everything seems professional, the recipes precise, the photography perfect and most of all her repertoire of dishes are endless. It was and still is sheer inspiration. And here I am now making my little mark and taking up a teeny space on the famous food blog of Rasa Malaysia. Imagine that! Spicy Honey Chicken is quite akin to the Malay Ayam Masak Merah (red cooked chicken). In both, tomato ketchup is one of the main ingredients used. It is the Malay version of a Chinese sweet and sour chicken. Ayam Masak Merah and Spicy Honey Chicken are relatively &#8220;modern&#8221; dishes. These two dishes go back only as far as the Western tomato ketchup became a...<br /><br /><div><img src="/images/homepage/spicy_honey_chicken_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/spicy-honey-chicken/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
	</channel>
</rss>

