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	<title>Rasa Malaysia &#187; Anchovies</title>
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	<description>Easy Asian Recipes</description>
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		<title>Nasi Lemak (Malaysian Coconut Milk Rice)</title>
		<link>http://rasamalaysia.com/food-porn-nasi-lemak-malaysian-coconut/</link>
		<comments>http://rasamalaysia.com/food-porn-nasi-lemak-malaysian-coconut/#comments</comments>
		<pubDate>Wed, 23 Jul 2008 17:13:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Anchovies]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Rice]]></category>

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		<description><![CDATA[My breakfast this morning&#8211;Nasi Lemak or Malaysian Coconut Milk Rice. Nasi Lemak is the de-facto national dish of Malaysia. Nasi Lemak is usually served in the morning as breakfast. The toppings include anchovies sambal, hard-boiled eggs, fried fish and shrimp. Other common toppings include roasted peanuts and cucumber slices. This pack of banana leaf-wrapped Nasi Lemak is fiery and very delicious&#8211;probably one of the best you can find in Penang. It&#8217;s available at Sri Weld Hawker Center at Beach Street, Georgetown, Penang. By the way, Georgetown has just been declared a UNESCO World Heritage Site; other than lip-smackingly great food, there are lots of heritage buildings and hidden treasures in the city of Georgetown&#8230; Too far away from Penang? Try my Nasi Lemak recipe here.]]></description>
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		<title>Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)</title>
		<link>http://rasamalaysia.com/recipe-nasi-lemak-coconut-milk-rice/</link>
		<comments>http://rasamalaysia.com/recipe-nasi-lemak-coconut-milk-rice/#comments</comments>
		<pubDate>Tue, 09 Jan 2007 08:16:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Anchovies]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Sambal]]></category>

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		<description><![CDATA[As a self-proclaimed Malaysian home cook, it&#8217;s a shame that it took me so long to prepare nasi lemak, the de facto national dish of Malaysia. In my opinion, a truly remarkable nasi lemak is not to be taken lightly; it should fulfill a few requisites: quality, texture, flavors, and, of course, the right ingredients. This past weekend, I finally found the time and dedication to make this legendary dish&#8230; The difference between a good nasi lemak and an exceptionally marvelous nasi lemak lies in the use of pandan leaves/screwpine leaves. Possessing highly fragrant floral smell, these leaves are used abundantly in Malaysian cuisine to infuse rice dishes or desserts with the signature aroma; a nasi lemak will not be a true nasi lemak without their presence. The other main ingredient of nasi lemak is dried anchovies, or known locally by ikan bilis. These little salted fish are used in the sambal. As sambal is of the essence when making nasi lemak, I was extremely zealous when preparing it. I shun away from electrical appliances. Nasi lemak deserves better, it deserves to be prepared the traditional way, that is, with mortar and pestle. I gathered all the ingredients for my rempah (spice paste), patiently and gracefully pounded away just like any traditional Malaysian home cooks do. This very exercise brought back a flood of memories. As a child, I loved observing my grandmother, my mother, and my aunt when they prepared their rempah with batu giling (a flat surfaced granite grinding stone); I would always volunteer to help them with the chore as it was pure fun playing real life masak-masak (cooking). As I reminisced back those childhood days in my family&#8217;s kitchen, I came to realize that it was probably the beginning of my life-long passion for cooking. (Click...]]></description>
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