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	<title>Rasa Malaysia &#187; Cashew</title>
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	<description>Easy Asian Recipes</description>
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		<title>Spicy Chicken with Cashew Nuts</title>
		<link>http://rasamalaysia.com/spicy-chicken-with-cashew-nuts/</link>
		<comments>http://rasamalaysia.com/spicy-chicken-with-cashew-nuts/#comments</comments>
		<pubDate>Wed, 01 Sep 2010 17:53:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Cashew]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7492</guid>
		<description><![CDATA[I love Thai food. Come to think about it, a lot of Thai recipes that I like are basically Chinese in origin, with local influences, which add an exciting layer of taste structure to the originals. There are many examples: Rad Na, Pad See Ew, and in this case, chicken with cashew nuts. In Chinese cuisine, these dishes are prepared the Chinese way, but the Thai versions are flavored with fish sauce or other local seasoning sauces, spices (yes!), and slightly varied ingredients. The end results are always delicious, sometimes more so than the Chinese equivalents. I always appreciate the local touch, which make good recipes even better&#8230; This Spicy Chicken with Cashew Nuts is adapted from my favorite Thai cookbook &#8220;Thai Cooking Made Easy.&#8221; This variation of cashew chicken is also popular in Malaysia. In fact, it&#8217;s one of my favorite chicken dishes whenever I eat out at local hot stir-fries stalls. To me, it&#8217;s the local interpretation of Chinese cashew chicken and Kung Pao Chicken. If you love cashew nuts and like your chicken spicy, this is a great recipe to try out. (Click Page 2 for the Spicy Chicken with Cashew Nuts Recipe)]]></description>
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		<title>Cashew Chicken Recipe (腰果鸡丁)</title>
		<link>http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/</link>
		<comments>http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/#comments</comments>
		<pubDate>Sun, 10 Aug 2008 01:00:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cashew]]></category>
		<category><![CDATA[Chicken]]></category>

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		<description><![CDATA[(Popular and All-Time Favorite Chinese recipes: Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Chow Mein, Fried Rice, Orange Chicken, Mongolian Beef, and more.) To celebrate the Beijing Olympics, I am going to share some of the most popular Chinese recipes with you in the next two weeks. While Chinese recipes are often featured here on Rasa Malaysia, I mostly share my favorite Chinese dishes—meaning those that I enjoy eating—with my readers. A simple Google search of the most popular Chinese food in the United States returns the following results: Broccoli Beef Sweet and Sour Pork Cashew Chicken Crab Rangoon Egg Drop Soup Moo Goo Gai Pan Chow Mein Fried Rice Kung Pao Chicken Egg Roll As a Chinese, I have to say that this is not the most interesting list. In fact, some of the dishes are not even real Chinese, for example: Moo Goo Gai Pan. (Most of the dishes on the list are American-Chinese food, made popular by the Chinese restaurants in the United States. They are what general Americans know as Chinese food.) Chinese cuisine—when done right—is pleasing, subtle, delicate, satisfying, and a great treat to the taste buds. However, most Chinese restaurants in the United States have pretty much butchered Chinese food and turned one of the greatest cuisines in the world into something vaguely recognizable—gooey, starchy, sticky, greasy, and downright unappetizing—one that is certain to leave a bad taste in the mouth of many diners. Since most of my readers are Americans, I thought I would share with you the correct way of making these popular dishes. Today, I teach you the proper way of making Cashew Chicken—a very popular eat-in and take-out dish at Chinese restaurants in the United States. The key to a great Chinese stir-fried chicken dish is...]]></description>
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