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	<title>Rasa Malaysia &#187; Beef</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<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>Thai Panang Curry with Beef</title>
		<link>http://rasamalaysia.com/thai-panang-curry-with-beef/</link>
		<comments>http://rasamalaysia.com/thai-panang-curry-with-beef/#comments</comments>
		<pubDate>Mon, 12 Mar 2012 16:15:26 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14119</guid>
		<description><![CDATA[When I requested my friends at TX Bar Organics, North Cal for their most suitable cuts of organic grass fed beef to showcase my Thai beef Panang curry post, they instantly delivered several choices, all beautifully vacuumed-packed in an ice box, and distinctively labeled. After careful deliberation, I decided on chuck roast (click on the picture gallery above), which by the way is excellent not just for Panang curry, but any braising recipe as well. Coming in close was a tender juicy piece of top sirloin, which I can&#8217;t wait to share with you in my next beef recipe post. The name of the curry &#8211; Panang/Phanaeng, originates from my hometown, the beautiful island of Penang on the west coast of Malaysia. Spices commonly used in Malaysian curries (coriander and cumin) are shared in this Thai curry, along with other aromatic herbs (kaffir lime leaves, lemongrass, galangal, etc.). An authentic Panang curry is fried in thick coconut cream as opposed to boiling, as in the Red curries, providing a thick, creamy, soup-like gravy. And in most Thai restaurants, beef is the most famous choice, best suited for a Panang curry. Because of its  bursting savory spice ingredients, with a touch of roasted peanuts and cilantro roots, this is usually the more popular version than the regular Thai curries (Green, Yellow, Red, Massaman). Aside from that, this is also one of the creamier, rich and mild spicy curry which is easier to take on with a bowl hot steamed Jasmine rice. The last time I cook Panang was with chicken, and I kept it simple using a can of off-the-shelf Panang curry paste. So, what better way to showcase this delightful fresh organic grass fed beef  with some good home-made Panang curry paste? If you enjoy making some good old-fashion curry...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/03/thai_beef_panang_hp.jpg"/></div>]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Ginger and Scallion Beef (姜葱牛肉)</title>
		<link>http://rasamalaysia.com/ginger-and-scallion-beef/</link>
		<comments>http://rasamalaysia.com/ginger-and-scallion-beef/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 17:06:58 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallion]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11551</guid>
		<description><![CDATA[A fellow Malaysian at Ohio Wagyu sent me some of his farm-raised wagyu beef. He flew the beef overnight to me, and when I received them, they were still ice cold and frozen. My favorite of all was the flank steak, which I used to make the ponzu and miso butter steak, and the leftover, I made them into Chinese ginger and scallion beef. Ginger and scallion stir-fry is one of the very first Chinese recipes I learned when I first started cooking (you can read how I learn Chinese cooking and my journey to be a great cook in my cookbook introduction chapter). The combination of fresh ginger, scallion, a protein of your choice, with a light oyster-based sauce and a dose of wok hei (breath of wok) is always so inviting and delicious. The thought of a hot-off-the-wok ginger and scallion stir-fry always get me ravenously hungry. Please find my simple and easy ginger and scallion beef recipe after the jump. Enjoy! (Click Page 2 for the Ginger and Scallion Beef Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/ginger_and_scallion_beef_hp.jpg"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Cantonese Beef Stew</title>
		<link>http://rasamalaysia.com/cantonese-beef-stew/</link>
		<comments>http://rasamalaysia.com/cantonese-beef-stew/#comments</comments>
		<pubDate>Fri, 09 Sep 2011 04:52:08 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11556</guid>
		<description><![CDATA[This Cantonese beef stew is inspired by the lamb stew that I had a couple of years ago in Hong Kong. Whenever it&#8217;s winter time or the weather is cold, lamb stew is a popular dish for the denizens in Hong Kong as lamb is a &#8220;heaty&#8221; meat and the clay pot stew complement it to give warmth to the body. As I am not a big fan of lamb, I made the stew with beef and the result is equally delectable. Believe or not, it&#8217;s already September and in no time, weather is going to cool down so this Cantonese beef stew recipe will come in handy if you wish to try it out.  The recipe is in metric measurement, to convert, please use the conversion tool. (Click on Page 2 for the Cantonese Beef Stew Recipe)<br /><br /><div><img src="/images/homepage/beef_stew_hp.jpg"/></div>]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Flank Steak with Mizkan Ponzu and Miso Butter</title>
		<link>http://rasamalaysia.com/flank-steak-with-mizkan-ponzu-and-miso-butter/</link>
		<comments>http://rasamalaysia.com/flank-steak-with-mizkan-ponzu-and-miso-butter/#comments</comments>
		<pubDate>Wed, 27 Jul 2011 17:57:37 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Miso]]></category>
		<category><![CDATA[Ponzu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10221</guid>
		<description><![CDATA[It&#8217;s amazing how time flies, it&#8217;s almost August. I hope everyone is enjoying summer and busy firing up your grill for BBQ parties. Every summer, I host a small BBQ party where I invite only a few close friends—every year there is a theme, we dress up, eat really good food, and just enjoy the warm summer days. This year is no exception&#8230; The theme of this year&#8217;s party was Wagyu beef and Japanese. If you love beef, I am sure you know that Wagyu beef is prized for its supreme tenderness, sublime flavor, and marbled texture. I got my Wagyu beef from Ohio Wagyu, they were flown in to me overnight. With the superior meat in my hand, I knew that I had to create a killer steak recipe to impress my guests. I turned to my friend Harry Soo, a top BBQ Pitmaster in the US whose team Slap Yo&#8217; Daddy BBQ was featured on TLC Channel&#8217;s BBQ Pitmasters. Together, we developed this amazingly delicious and irresistible steak recipe with a ponzu and miso butter glaze, using none other than the Mizkan AJIPON® Ponzu, MIZKAN HONTERI® Mirin Seasoning, miso, sake, and butter. The steak was a HUGE hit at the party&#8230;they were gone as soon as they were off the grill! Now, you don&#8217;t need summer or an outdoor grill to have a great piece of steak. You can use an indoor grill or even pan-fry the steak. The ponzu miso butter glaze recipe is very easy, and it&#8217;s also great for fish, shellfish, and other meat of your choice (though I will say that it pairs perfectly with steak). I especially love the ponzu and miso butter glaze with the tender flank steak, which you can easily pan-fry in a pan. If you love steak, you must...<br /><br /><div><img src="/images/homepage/flank_steak_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/flank-steak-with-mizkan-ponzu-and-miso-butter/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Daging Masak Kicap (Soy Sauce Beef)</title>
		<link>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/</link>
		<comments>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 21:49:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8040</guid>
		<description><![CDATA[I haven&#8217;t posted Malaysian recipes for a while, so much so that sometimes I question myself if my blog&#8217;s name still fits its recent content. Malaysian food is my native cuisine and the passion, love, and enthusiasm I have will never change. Truth be told, I&#8217;ve been trying to save my Malaysian recipes, for the possible opportunity to work on a Malaysian cookbook in the future. As most of you know, my Chinese cookbook will be released in Fall 2011 (most likely in September). I had wanted to write a Malaysian cookbook, sharing recipes and dishes that define the enormously diverse and scrumptious but underrated cuisine. Malaysian food is the unsung hero of Asian cuisines, as pointed out by Guardian UK recently. It&#8217;s too bad that the publishers in the US are not keen on a niche and somewhat unknown Malaysian cookbook. With the recent praises in the US media about Malaysian cuisine, such as Saveur 100 about kaya—a quintessential Malaysian concoction of coconut and egg jam, I hope that one day I&#8217;ll be able to shop for a deal to get a Malaysian cookbook published here in the United States. Anyway, I digress&#8230; Daging masak kicap or soy sauce beef is one of the beef dishes I often make at home. It&#8217;s an easy Malay recipe but the taste is absolutely delicious. It takes only a few ingredients—a tender cut of beef, soy sauce, and sweet soy sauce. I use shallots as an aromatic but onion is equally fine. I love drizzling the sauce over my steamed white rice, with a side of sambal belacan for a truly homey Malaysian meal. Do try out this soy sauce beef recipe! (Click Page 2 for the Daging Masak Kicap (Soy Sauce Beef) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Japanese Beef Rolls with Mizkan Ponzu</title>
		<link>http://rasamalaysia.com/japanese-beef-rolls-with-ponzu/</link>
		<comments>http://rasamalaysia.com/japanese-beef-rolls-with-ponzu/#comments</comments>
		<pubDate>Mon, 01 Nov 2010 16:08:24 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Enoki Mushroom]]></category>
		<category><![CDATA[Ponzu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7682</guid>
		<description><![CDATA[This is the second installment of Mizkan, Bringing Flavor to Life campaign on Rasa Malaysia. (Please check out the Salmon Teriyaki recipe and the Mizkan landing page.) The featured recipe today is Japanese beef rolls and enoki mushroom with Ponzu sauce. One of the defining characteristics of Japanese cuisine is its emphasis on visual presentation, and this recipe delivers just that. This is often my go-to recipe whenever I have a party, or whenever I wish to impress my guests. These beef rolls are best served as an appetizer as your guests take in sips of wine and mingle around. They certainly have that WOW factor and absolutely delicious&#8230; This beef roll recipe is inspired by the popular beef tataki, or sliced seared beef prepared using the tataki cooking technique. Traditionally, tataki-style beef are prepared using a Japanese mesh grill tray over charcoal fire, with only the surface of the beef cooked. Then, the meat is plunged into a bowl of cold water to stop the beef from cooking. For my beef roll recipe, I adapted and simplified the cooking method so everyone can attempt it easily at home. I prefer my beef cooked so I used a non-stick pan and seared the beef until slightly charred on the surface. Two of the most important components of this recipe is the marinade and the serving sauce. For the marinade, I used Mizkan (Bonito Flavored) Soup Base and Mizkan HONTERI Mirin Seasoning, and for the serving, I drizzled the beef rolls with Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce. I especially love the Ponzu sauce as it adds a citrusy flavor to the beef rolls and complements the taste beautifully. Ponzu has become more common due to the increased popularity of Japanese cuisine. Nowadays, you can easily find Ponzu at regular grocery...]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Bean Sprout Beef Rice Bowl</title>
		<link>http://rasamalaysia.com/bean-sprout-beef-rice-bowl/</link>
		<comments>http://rasamalaysia.com/bean-sprout-beef-rice-bowl/#comments</comments>
		<pubDate>Fri, 22 Oct 2010 18:59:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Bean Sprout]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7664</guid>
		<description><![CDATA[I am done with my confinement but am a little overwhelmed at the moment. Please enjoy this guest post by Beyond Kimchee, a fabulous Korean food blog that I recently discovered. Authored by Hyegyoung (aka Holly), a native of South Korea, Beyond Kimchee is a chronicle of Holly&#8217;s recipes and the food she prepares for her two kids and husband. If you love Korean food, you ought to check it out as the step-by-step picture instructions on her site are absolutely awesome and makes learning Korean food so much more fun and easier! Welcome to Rasa Malaysia, Holly. (Please click on the image above to view the step-by-step cooking guide.) It is so exciting to see more and more people trying Korean recipes in their homes these days. I was blown away to see how many Galbi or Kimchee recipes are on the web when I first thought of having my own Korean food blog about 6 months ago. Some recipes are very excellent and some, well&#8230; I had to raise my eyebrow. I must have been hibernating in the cave all these years while Korean Bulgogi Taco swiped the valley of California, or Kimchee stew had become an addictive to some of those K-pop lovers. Korean food is earthy and somewhat rustic I would say. There&#8217;s no exotic ingredients and you don&#8217;t need special tools or gadgets to create wonderful meals. Your knife and hands are your best friends in the kitchen. The biggest challenge I face every time I organize my recipes into my blog is converting a little bit of this into tablespoons, and a little bit of that into teaspoons. Most Korean home cooks don&#8217;t use measuring cups or spoons. I bet that goes same to other Asian home cooks as well. We just trust our...]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Beef Teriyaki</title>
		<link>http://rasamalaysia.com/beef-teriyaki-recipe/</link>
		<comments>http://rasamalaysia.com/beef-teriyaki-recipe/#comments</comments>
		<pubDate>Mon, 12 Jul 2010 16:53:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7358</guid>
		<description><![CDATA[Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is one of the simple beef dishes that I&#8217;ve made. There is really no need to introduce teriyaki as this is probably one of the most well-known imports from Japanese cuisine, other than sushi and tempura. (Previously, My Cooking Hut shared her chicken teriyaki recipe on Rasa Malaysia.) I cheated and pan-fried my beef on a skillet (traditionally, it should be grilled for a deeper and smokier flavor), and then lacquered the sweet and savory yakitori sauce on top the beef before serving. This beef teriyaki recipe not the most authentic way to make it, but it&#8217;s one that&#8217;s perfect for my busy schedules lately. (Click Page 2 for the Beef Teriyaki Recipe)]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Kalbi (Korean BBQ Beef Short Ribs)</title>
		<link>http://rasamalaysia.com/kalbi-recipe-korean-bbq-beef-short-ribs/</link>
		<comments>http://rasamalaysia.com/kalbi-recipe-korean-bbq-beef-short-ribs/#comments</comments>
		<pubDate>Fri, 19 Mar 2010 23:22:28 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6788</guid>
		<description><![CDATA[Everyone loves Korean BBQ, especially those juicy, tender, and flavorful kalbi or Korean BBQ beef short ribs. Today, Diana of Dianasaur Dishes is sharing her kalbi recipe with us. Diana lived in Korea as a young child, then lived in Hawaii for 15 years during which she traveled all over Asia including Malaysia and Singapore as a volunteer disaster relief worker. (Now that&#8217;s super amazing and impressive!) It&#8217;s no surprise that she has a huge passion for Asian cooking which she shares not only through Dianasaur Dishes, but also by teaching free cooking classes to low income families in her community of Auburn, Washington. I have personally tested her kalbi recipe and it&#8217;s awesome! Please welcome Dianasaur Dishes to Rasa Malaysia. When I lived in Korea as a small child, I loved getting Galbi from the food vendors on the sidewalk.  There was something that felt so right about holding a piece of beef in my little hand and gnawing the meat off of tiny bones.  When I moved to Hawaii, I was delighted that Galbi was still so abundant, only it was called Kalbi Ribs instead.  All the little old Korean ladies at my church loved to bring the tasty ribs to potlucks, and they were at pretty much every holiday gathering I went to. The key to a good marinade for kalbi ribs is a balance of flavors, both sweet and savory.  Traditionally, honey or sugar was used for sweetening the marinade.  But all the Korean women I knew agreed that the best ingredient to use now, is a citrus soda like 7-UP.  They say that not only is it sweet, but it also tenderizes the meat&#8230;(get Diana&#8217;s kalbi/galbi recipe after the jump) I remember watching the wives of vendors in Korea grating Asian pears, and sweetly hinting...]]></description>
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		<slash:comments>30</slash:comments>
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