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	<title>Rasa Malaysia &#187; Nyonya Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Sambal Udang (Prawn Sambal)</title>
		<link>http://rasamalaysia.com/sambal-udang-prawn-sambal/</link>
		<comments>http://rasamalaysia.com/sambal-udang-prawn-sambal/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 01:11:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Sambal]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8356</guid>
		<description><![CDATA[If there is one dish that I can eat every day with just plain white rice, it&#8217;s probably sambal udang (prawn sambal)—a popular Malay or Nyonya prawn dish that is much-loved by many people. Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of steaming hot rice&#8230; There are many variations of sambal udang (prawn sambal), but the basic ingredients are more or less the same. This version is our family&#8217;s sambal udang recipe, passed down to us from my late mother. She would always add some thinly sliced kaffir lime leaves to perfume the dish with its aroma. Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves. Here is my sambal udang recipe, which I made when I was in Penang, Malaysia. Try it out and I am sure you will want it every day! (Click Page 2 for the Sambal Udang (Prawn Sambal) Recipe)]]></description>
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		<slash:comments>33</slash:comments>
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		<item>
		<title>Nyonya Acar Fish</title>
		<link>http://rasamalaysia.com/acar-fish-nyonya-pickled-fish/</link>
		<comments>http://rasamalaysia.com/acar-fish-nyonya-pickled-fish/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 08:05:58 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8316</guid>
		<description><![CDATA[Whenever I am home in Penang, I make it an effort that I learn our family recipes from my aunt, who is in her late 70&#8242;s. Since my late mother passed away some 3 years ago, she is now the only person who knows the recipes of all our much-treasured family dishes—everyday home-cooked recipes, Nyonya food, and kuih (sweet cakes). This mouthwatering and super delicious Acar Hu, or Nyonya Pickled Fish, is a much celebrated Nyonya recipe. Everyone in my family loves this concoction of deep-fried fish pickled with a turmeric-vinegar base, spiced with garlic, ginger, and chilies&#8230; In my family, we would use a type of fish called &#8220;chee ya hu&#8221; (silver mullet). However, you can make Acar Fish with fish fillet such as red snapper as silver mullet is not widely available. When my friend Patty Unterman of San Francisco Examiner came to visit Penang, my brother and I introduced her to Penang&#8217;s Nyonya food. At the first bite, Patty asked me for the Acar Fish recipe. I am so glad that both my brother CK and I had the opportunity to make this dish together, following my aunt&#8217;s instructions as she sat in the kitchen narrating the step-by-step to us. Acar fish is extremely tasty and tantalizing, with the perfect balance of flavors. To learn more about Nyonya food, check out my site. (Click Page 2 for the Nyonya Acar Fish Recipe)]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Curry Fish Head</title>
		<link>http://rasamalaysia.com/curry-fish-head-recipe/</link>
		<comments>http://rasamalaysia.com/curry-fish-head-recipe/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 06:57:45 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8301</guid>
		<description><![CDATA[My two-month vacation here in Penang, Malaysia is coming to an end. Before I leave, I wanted to share a very delicious recipe with you (a specialty of my second sister who is an excellent cook )—Curry Fish Head. For sure, I am going to miss this dish when I return to the United States because some of the key ingredients such as bunga kantan is not available. Furthermore, it&#8217;s impossible to find very fresh fish head to prepare this dish&#8230; This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, but made with Garoupa fish head so I would call this a Nyonya Curry Fish Head as there is no curry powder and curry leaf used. Regardless, it&#8217;s a mean pot of curry and goes very well with steamed white rice, and this is just one example of the type of dishes we eat in Malaysia. Please take note that this recipe is in metric measurement for easy reference. Enjoy! (Click Page 2 for the Curry Fish Head Recipe)]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Tamarind Prawn (Assam Prawn)</title>
		<link>http://rasamalaysia.com/tamarind-prawn-assam-prawn/</link>
		<comments>http://rasamalaysia.com/tamarind-prawn-assam-prawn/#comments</comments>
		<pubDate>Wed, 22 Apr 2009 22:57:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3134</guid>
		<description><![CDATA[Tamarind prawn or assam prawn is a Malaysian-Nyonya recipe, one that I grew up eating as my late mother made a killer dish of assam prawn, or &#8220;assam heh/亚参虾&#8221; (in Hokkien dialect). While most Nyonya recipes call for long list of ingredients and tedious preparations, tamarind prawn (assam prawn) is surprisingly easy to make and takes only a few ingredients: tamarind, sugar, and salt. Despite the easy recipe, tamarind prawns (assam prawns) are impossibly delicious as the tamarind gives the prawns the bold and tart flavors while accentuating the briny sweet taste of prawns&#8230;(get tamarind prawn or assam prawn recipe after the jump) I highly recommend this tamarind prawn (assam prawn) recipe if you love prawns/shrimps and wish to venture into Nyonya cooking.  It will the best prawn dish you have yet to savor! (Click Page 2 for the Tamarind Prawn/Assam Prawn (亚参虾) Recipe)]]></description>
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		<slash:comments>66</slash:comments>
		</item>
		<item>
		<title>Chicken Curry with Potatoes</title>
		<link>http://rasamalaysia.com/chicken-curry-with-potatoes/</link>
		<comments>http://rasamalaysia.com/chicken-curry-with-potatoes/#comments</comments>
		<pubDate>Mon, 02 Feb 2009 02:21:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/chicken-curry-with-potatoes/</guid>
		<description><![CDATA[There are many variations of chicken curry in Malaysia: Indian, Chinese, Nyonya, Malay, but chicken curry with potatoes is possibly the most common chicken curry in Malaysia. Everywhere you go where curries are served, you will probably find this type of chicken curry. For the Nyonyas in Penang, chicken curry  is especially popular and often served with nasi kunyit (coconut milk and turmeric-infused sticky rice). In fact, there is a Nyonya ritual that celebrates the first month of a new born baby. Called &#8220;mua guet&#8221; or 满月 in local dialect, this celebration comes complete with a nice food package&#8211;in the old days, the food package was packed in a delicate and beautiful Nyonya sia na (wood basket) &#8211;that contains chicken curry, nasi kunyit, and a few other goodies&#8230;(get chicken curry with potatoes recipe after the jump) I often make chicken curry here in the US and I love serving the chicken curry with roti canai (I buy the frozen ones from Asian food stores). As there are no spice vendors here so I rely on my favorite instant curry paste which is made in Penang. If you like to make chicken curry from scratch, then try out my other chicken curry recipe. (Click Page 2 for the Chicken Curry with Potatoes Recipe)]]></description>
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		<slash:comments>58</slash:comments>
		</item>
		<item>
		<title>Sweet and Sour Fish Recipe</title>
		<link>http://rasamalaysia.com/sweet-and-sour-fish-recipe/</link>
		<comments>http://rasamalaysia.com/sweet-and-sour-fish-recipe/#comments</comments>
		<pubDate>Wed, 15 Oct 2008 05:10:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Sweet and sour]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/sweet-and-sour-fish-recipe/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Please meet Piggy at Piggy&#8217;s Cooking Journal&#8211;a beautiful food blog that I absolutely adore and constantly drool over. A fellow Malaysian&#8211;from my hometown Penang&#8211;Piggy cooks, bakes, and writes about Asian food and other good eats. Please welcome her as a guest writer on Rasa Malaysia with the following serving of sweet and sour fish. Yum! Sweet and Sour Fish Guest Writer: Piggy&#8217;s Cooking Journal Most of my friends do not cook as they find that cooking is a chore rather than an activity they’d enjoy. They are always bewildered that I am willing to put in a lot of effort to cook, even when I’m dining alone at home. Contrary to what these friends may think, I usually do not spend long tedious hours in the kitchen. I do, occasionally, whip up some complicated dishes but that might not be something I’d like to do everyday. Just like the others, I do have those moments when I just don’t feel like doing anything at all. But no matter how unwilling I am to cook, I still need to eat, especially after eating similar dishes for several days. That’s when I turn to my piles of cookbooks and look for the simple yet satisfying recipes to try out. Over time, I have gathered quite a long list of recipes that I would take out from time to time when I want to have a yummy home cooked meal in the shortest time&#8230; Over the weekend, I’ve just added one more such recipe to my list of “simple and satisfying” dishes. The sweet and sour fish only took me less than 45 minutes, from wok to tummy, including cleaning up the dishes and oh, that also included the several minutes of photo taking at leisurely...]]></description>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Chicken Curry Recipe</title>
		<link>http://rasamalaysia.com/chicken-curry-recipe/</link>
		<comments>http://rasamalaysia.com/chicken-curry-recipe/#comments</comments>
		<pubDate>Tue, 26 Aug 2008 00:08:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/chicken-curry-recipe/</guid>
		<description><![CDATA[Chicken curry has always been my favorite, but I hardly make chicken curry from scratch. But this past weekend, I felt motivated and wanted to make chicken curry properly, without cheating with instant curry paste. And so I did. There are many different varieties of chicken curry available in Malaysia: Indian, Muslim-Indian (Mamak), Chinese, Malay, and Nyonya. There are many chicken curry recipes but each takes after the basics of chicken curry, adapts, and enhances it accordingly. While different version renders its distinct taste (and presentation), the underlying flavors of chicken curry are pretty much the same&#8211;spicy, rich, aromatic, highly addictive, potentially aphrodisiac, and remarkably scrumptious&#8230; Chicken curry can also be &#8220;wet&#8221; or &#8220;dry.&#8221; The wet version is watery (mostly from coconut milk and water) and the dry version has a thicker curry gravy and tastes more intense. The recipe I am sharing today is Curry Chicken Kapitan&#8211;a &#8220;dryer&#8221; curry and a Nyonya adaptation of Indian chicken curry. (Kapitan is the name given to appointed Chinese chiefs during the Portuguese and Dutch colonization in Malaysia.) Do try out my chicken curry recipe below. (Click Page 2 for the Chicken Curry Recipe)]]></description>
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		<slash:comments>58</slash:comments>
		</item>
		<item>
		<title>Nyonya Kuih Pie Tee Recipe and Step-by-Step Guide</title>
		<link>http://rasamalaysia.com/step-by-step-guide-to-making-nyonya/</link>
		<comments>http://rasamalaysia.com/step-by-step-guide-to-making-nyonya/#comments</comments>
		<pubDate>Mon, 19 May 2008 22:49:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Hors d'oeuvres/Tapas Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jicama]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/nyonya-kuih-pie-tee-recipe-and-step-by-step-guide/</guid>
		<description><![CDATA[Here is the Nyonya kuih pie tee step-by-step cooking guide: Making Nyonya Kuih Pie Tee is a two-step process: 1) the making of the cases/shells, and 2) the preparation of the filling and toppings&#8230; Now, please click on my step-by-step picture guide to making Nyonya Kuih Pie Tee below. I wanted to warn you that the cooking process is long (read: it will take up to 3 hours to make them); it also takes lots of patience, especially if you are a first-timer. But, when you pop one of these &#8220;top hats&#8221; or Nyonya kuih pie tee in your mouth, all your efforts will be wholly justified, I assure you. (Click Page 2 for the Nyonya Kuih Pie Tee Recipe)]]></description>
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		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Penang Assam Laksa Recipe (Nyonya Hot and Sour Noodles in Fish Soup)</title>
		<link>http://rasamalaysia.com/recipe-penang-assam-laksa/</link>
		<comments>http://rasamalaysia.com/recipe-penang-assam-laksa/#comments</comments>
		<pubDate>Sat, 02 Feb 2008 03:16:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysia Guides]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Tamarind]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/penang-assam-laksa-recipe-nyonya-hot-and-sour-noodles-in-fish-soup/</guid>
		<description><![CDATA[Before I start writing this post, I have a confession to make. I have an Asian (Chinese/Malaysian) mouth. In my gastronomic dictionary, it simply means that I can&#8217;t live without rice and noodles, soy sauce, sambal belacan, spicy and pungent food&#8211;the foods of my Chinese-Malaysian root. Just this past week, I had a massive Asian mouth attack. Granted, I savored some of the best French foods&#8211;foie gras, cheese, mussels, seafood, duck, terrine, and the list goes on. However, three days into eating meals after meals of immaculate French food, I got bored of it&#8230;it&#8217;s too heavy and luxurious for my cheap taste. No offense to French cuisine connoisseur, I wanted something without cream or butter or sauces or excessive details; I wanted something simple and straightforward such as my Asian rice and noodle dishes&#8211;Hokkien mee, fried rice noodles, steamed rice rolls, char kway teow, chicken rice, and especially Penang Assam Laksa&#8230; On the flight back home, I knew that I had to make Penang Assam Laksa to cure my Asian mouth disease and fix my craving. So, I went to the market and assembled the long list of ingredients and made myself a small pot of Penang Assam Laksa, or Nyonya noodles in spicy and tangy fish broth/soup. A staple&#8211;and arguably the most famous&#8211;hawker food in Penang, Penang Assam Laksa is very addictive due to the spicy and sour taste of the fish broth. Tamarind is used generously in the soup base and hence the word Assam (means tamarind in Malay). In addition to tamarind, assam keping or peeled tamarind is also commonly added to give it extra tartness. Another secret ingredient is Polygonum leaf (marketed as Vietnamese mint leaf in the United States) or daun kesom/daun laksa. While the best Assam Laksa broth is infused with the aromatic ginger...]]></description>
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		<slash:comments>93</slash:comments>
		</item>
		<item>
		<title>Balitong Curry (Gulai Balitong)</title>
		<link>http://rasamalaysia.com/balitong-and-sweet-potato-curry-gulai/</link>
		<comments>http://rasamalaysia.com/balitong-and-sweet-potato-curry-gulai/#comments</comments>
		<pubDate>Tue, 06 Nov 2007 04:39:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Balitong]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/balitong-and-sweet-potato-curry-gulai-balitong/</guid>
		<description><![CDATA[As a big fan of shellfish, there is a ritual that I always practice whenever I go home to Penang&#8211;scouting for the scarce shellfish species and had a fix or two (or three) of them. They are the kind of shellfish that I constantly crave in the United States, but could never make them here because they are simply unavailable in the US. This past trip home, I made no exception. The morning after I arrived, I went to the nearest wet market in search of fresh balitong (a kind of Malaysian sea snails) and gyowa (Hokkien name for a type of local clams with very sweet flesh). I was handsomely rewarded with abundant fresh supplies of them&#8230; When I was growing up, my mother and my aunt would prepare a balitong concoction that I absolutely adore&#8211;made with freshly ground spice paste, coconut milk, sweet potatoes, and mung bean noodles/tang hoon (optional). The very thought of this sweet and savory curry never fails to make my mouth water. After consulting both my mother and my aunt, I cooked up a pot of balitong and sweet potato curry. Unfortunately, my mother is no longer cooking due to her health condition, but my balitong did win over my father. He hadn&#8217;t had this dish for a very long time that he finished more than half of them in no time. Eagerly, he sucked the flesh out from the spiral shell and devoured them with great satisfaction. When I asked him if I had cooked it well, he said &#8220;ho chiak&#8221; (meaning delicious in Hokkien dialect) and that was the sweetest accolade possible! I have to confess that I used a tad too much ground spice paste in this first trial of mine, but it was tasty nonetheless. I am just glad that...]]></description>
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		<slash:comments>32</slash:comments>
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