<?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; Chicken</title>
	<atom:link href="http://rasamalaysia.com/tag/chicken/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
	<lastBuildDate>Tue, 21 May 2013 01:34:29 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.4.2</generator>
		<item>
		<title>Chicken Chow Mein</title>
		<link>http://rasamalaysia.com/chicken-chow-mein/</link>
		<comments>http://rasamalaysia.com/chicken-chow-mein/#comments</comments>
		<pubDate>Mon, 13 May 2013 23:55:18 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23258</guid>
		<description><![CDATA[One of the most popular recipes on Rasa Malaysia is Chow Mein, or Chinese fried noodles. The current chow mein recipe on my site is made with pork (and shrimp), and many readers have asked me to share a chicken chow mein recipe. I have many readers from all over the world; some of them don&#8217;t eat pork and some don&#8217;t like shrimp or can&#8217;t get fresh shrimp easily. Hence, I made this chicken chow mein, which most people can enjoy. And if you are a vegetarian, you can still enjoy this recipe and just leave the chicken out. Everyone could always use a good bowl of fried noodles, or chow mein (炒面)—glistening yellow-hued egg noodles with cabbage, bean sprouts, and the protein of your choice. Even when they are plain, such as this supreme soy sauce chow mein, noodles are always  satisfying. I, for one, can&#8217;t live without noodles. I can eat noodles every day, be it stir-fried, pan-fried, in soup, or just blanched but served with a sauce/dressing. I love noodles of all sorts, Chinese, Cantonese, Japanese, Malaysian, Thai, or Vietnamese. God bless the Chinese for inventing noodles, really, so we can all enjoy them today. Now back to my chicken chow mein, I have to remind you that the best noodles are greasy, because oil is the number 1 reason why fried noodles are so sinfully good. Each strand of the noodle is nicely coated with oil so the noodles have a glossy (greasy) sheen, and each mouthful offers the perfect texture of the slippery noodles, crunchy and fresh bean sprouts and vegetables. While grease is good in this sense, you don&#8217;t want to soak your noodles in too much oil. So the perfect balance of oil is key. If you are health conscious, you can feel free...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/chicken_chow_mein_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chicken-chow-mein/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Classic Chicken Adobo: The Adobo Road Cookbook</title>
		<link>http://rasamalaysia.com/classic-chicken-adobo-recipe/</link>
		<comments>http://rasamalaysia.com/classic-chicken-adobo-recipe/#comments</comments>
		<pubDate>Wed, 08 May 2013 23:17:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Garlic]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=23205</guid>
		<description><![CDATA[My friend Marvin Gapultos at Burnt Lumpia has come out with a new book: The Adobo Road Cookbook. I have known Marvin for many years, way back then when I first started blogging. All these years we stay connected via emails, exchanging emails once in a while. So, I am really happy that his cookbook is out and that we share the same publisher Tuttle. Marvin also asked me to write a back cover blurb for his book. I got an early review copy of the book and fell absolutely in love with it. Marvin did a great job and shared precious knowledge and information about Filipino cooking. Every recipe comes with a colorful, well-styled and absolutely mouthwatering photo. More importantly, every recipe is accessible to the home cooks with easy-to-follow method, and some with photos guide. When it comes to Filipino cooking, the first thing that most people would think of is adobo, the classic Filipino dish well loved by many. The most popular type of adobo is made with pork, or chicken, as featured in this classic chicken adobo recipe in The Adobo Road Cookbook. This recipe is just one of the many recipes featured in the coobook. Just look at the photo, and I am sure you want to pick up a copy and start learning and making Filipino food at home. About The Adobo Road Cookbook: The road to great Filipino food begins and ends at home. But the journey along the way introduces a combination of flavors and textures from around the world. In The Adobo Road Cookbook, Marvin Gapultos demonstrates that delicious Filipino food can be prepared anywhere&#8211;from Manila to Los Angeles and everywhere in between. As a food blogger-turned-gourmet food trucker, Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts&#8211;providing easy-to-follow,...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/classicchickenadobo_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/classic-chicken-adobo-recipe/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Southeast Asian Chicken Wings</title>
		<link>http://rasamalaysia.com/southeast-asian-chicken-wings/</link>
		<comments>http://rasamalaysia.com/southeast-asian-chicken-wings/#comments</comments>
		<pubDate>Fri, 03 May 2013 00:18:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Lemongrass]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19924</guid>
		<description><![CDATA[It&#8217;s May! The temperature is definitely rising and the sun has been coming out to play. In Irvine, we have been getting really warm days. Today, the highest temperature is in the low 90&#8242;s, and in the past few days, the mouthwatering smell of barbeque has been wafting in the air around my neighborhood. It&#8217;s never too early to break out your grill even though summer is not officially here. With warm and gorgeous days like this, I just couldn&#8217;t wait and had to fire up my grill and made these Southeast Asian chicken wings. If you have been following me on Rasa Malaysia, you should probably know by now that Asia, especially Southeast Asia, is my favorite region in the whole world. (That&#8217;s one of the reasons why this blog is all about Asian cooking.)  There is nowhere else quite like Southeast Asia: the friendly people, happiest smiles, breathtaking landscapes, and the scrumptious foods; Southeast Asia captures my heart. It&#8217;s the place I will always call home, the place I have longed to be every single day, and the place millions of tourists flock to every year. This Southeast Asian chicken wing is the epitome of the colorful and exotic cooking of the region. Creamy coconut milk, fragrant lemongrass, aromatics such as ginger, garlic, cilantro, and the extra zing of lime juice and Thai chilies make these wings bursting with the flavors of the street food fare in countries such as Thailand , Vietnam, Laos, and Cambodia. They are absolutely pleasing to the palate, and the flavor is deep and complex. I came back from the region two months ago, but I have been aching to go back. I have a Vietnam trip planned in end of May and I just can&#8217;t wait to soak in the warm and...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Southeast-Asian-Chicken-Wings-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/southeast-asian-chicken-wings/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Chinese Chicken Parcels</title>
		<link>http://rasamalaysia.com/chinese-chicken-parcels/</link>
		<comments>http://rasamalaysia.com/chinese-chicken-parcels/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 16:49:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22915</guid>
		<description><![CDATA[On lazy days when I don&#8217;t want to fire up my wok and make a traditional Chinese stir-fry or wok cooking, I always make use of my oven to prepare easy and breezy meals. One of my favorite things to make is Chinese chicken parcels, marinated and wrapped with aluminum foil and baked in the oven. The end results are always so tempting and mouthwatering: the aroma as soon as you unwrap the foil, the juicy and tender chicken meat, and the exotic smell of the star anise. Fresh off the oven and after the parcels cool off, I usually shred the chicken into pieces, and eat with fresh steamed rice. The juice from the chicken parcel is so good with rice, and the chicken makes every mouthful of the rice oh-so-yummy. As I am writing this post, the thought of the chicken parcel is enough to set my stomach rumbling&#8230; If you are not familiar with star anise, it&#8217;s a spice shaped like a star, with a flavor that closely resemble anise. It&#8217;s a very important spice in many Chinese recipes, and you can get them easily in any spice aisle now. Make sure that you buy the whole star anise, and not the star anise powder, as they are commonly used in whole instead of powder form. If you think the aroma of the star anise is a little overwhelming for your taste, feel free to cut down the quantity used. Have fun cooking this Chinese chicken parcels recipe and enjoy the meal! (Click Page 2 for the Chinese Chicken Parcels Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/04/Asian-Chicken-Parcels-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chinese-chicken-parcels/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Hoisin Chicken</title>
		<link>http://rasamalaysia.com/hoisin-chicken/</link>
		<comments>http://rasamalaysia.com/hoisin-chicken/#comments</comments>
		<pubDate>Tue, 16 Apr 2013 00:01:16 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Hoisin Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22937</guid>
		<description><![CDATA[When it comes to Chinese cooking, soy sauce and oyster sauce are two of the most used sauces. However, there are other sauces that taste great, but are less common, for example: Hoisin sauce. Hoisin sauce is usually used as a dipping sauce, for example: Peking duck. Hoisin sauce, or in Chinese, 海鲜酱, literally means seafood sauce, but ironically, there is no seafood in the sauce. Hoisin sauce is made of sweet potatoes, soy beans and other flavorings. The savory, sweet, and umami tasting sauce is actually great for stir-fries, as in this simple Hoisin Chicken that I made a few days ago. Chinese stir-fries are mostly cooked with soy sauce and oyster sauce, so using Hoisin sauce brings a new dimension in taste. I like the slight sweetness that comes with the sauce, and it makes this Hoisin Chicken very appetizing, and especially great with steamed white rice. For the vegetables, I used the leftover broccoli in my fridge, but leafy greens such as baby bok choy will be a great substitute. I also dressed it up with a few oyster mushrooms. If you don&#8217;t have oyster mushrooms, fresh mushrooms such as shiitake or button mushrooms will be great, too. Anyway, this Hoisin chicken recipe reminded me of my trip to a Chinese village outside of Beijing a few years ago. I had a very humble home-cooked meal in the village. The villagers cook and eat whatever they raise or have in their farm. That day, we had a simple chicken with leafy green and mushrooms, seasoned with the leftover Hoisin Sauce from the Peking duck that they packed from Beijing. The organic chicken raised in the village was lean and juicy. The fresh greens and the wild mushrooms were absolutely delectable, and the Hoisin sauce pretty much made the...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/hoisin_chicken_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/hoisin-chicken/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Devil&#8217;s Curry</title>
		<link>http://rasamalaysia.com/devils-curry/</link>
		<comments>http://rasamalaysia.com/devils-curry/#comments</comments>
		<pubDate>Mon, 18 Feb 2013 09:52:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysia Kitchen]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chilies]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21609</guid>
		<description><![CDATA[For the month of February, I am working with Malaysia Kitchen NYC for a special feature of Malaysian recipes on Rasa Malaysia. Earlier this month, I have shared my nasi ulam, or Malaysia mixed herb rice recipe with you. I have received a few emails from the readers that they have successful attempted the nasi ulam recipe at home with great success. I am very pleased that many of my readers get a taste of Malaysian cuisine through the Malaysian recipes I share on this website. From preparing and cooking Malaysian dishes, you are exposed to the spices used in Malaysian cooking. Once you have sampled the delicious Malaysian food, you might consider dining out at a Malaysian restaurant near you, and eventually plan a trip to visit Malaysia. Such are the goals of the Malaysia Kitchen program—to evangelize and promote Malaysia through its colorful cuisines and its many quality products (food and non-food) to the world. Today, I am sharing another classic Malaysian recipe with you, a curry dish named Devil&#8217;s Curry, popular in the state of Malacca, Malaysia. In the 15th century, Malacca was the most important trading port in Southeast Asia and the Sultanate of Malacca was a powerful empire. In 1511, the Portuguese conquered Malacca and started the colonization era of Malaysia. However, many Portuguese settled down and married local women and formed the Cristang/Eurasian community in Malaccca, and Devil&#8217;s Curry or Curry Devil is a special occasion dish for them. Devil&#8217;s Curry is a fiery red curry made with a spice paste of red chilies, shallots, garlic, lemongrass, ginger, galangal, and turmeric. Unlike other Malaysian curries, Devil&#8217;s Curry is flavored with vinegar for the sharp taste. The end result is a curry dish that is spice-laden, complex in flavor, tantalizing to the taste buds—the reasons...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/02/Devils-Curry-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/devils-curry/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Bell Pepper Chicken</title>
		<link>http://rasamalaysia.com/bell-pepper-chicken-recipe/</link>
		<comments>http://rasamalaysia.com/bell-pepper-chicken-recipe/#comments</comments>
		<pubDate>Tue, 15 Jan 2013 03:27:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bell Peppers]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20769</guid>
		<description><![CDATA[There are three main elements to Chinese cooking: color, aroma, and taste, or in Chinese 色香味. Color is very important as food is supposed to appeal visually to the eyes, and hence stimulates one&#8217;s appetite. When I was making this bell pepper chicken, I made sure that I incorporated the element of color into this dish, and used both green and red bell peppers to accompany the chicken meat to bring out the beautiful color of the dish. Anyway, I often make bell pepper chicken for my family. The reason is simple: it is bursting with the aroma and peppery flavor of the bell peppers and the light sauce pairs well with the chicken (click for more recipes using chicken). I also like to add some fresh button mushrooms for an extra layer of taste to this recipe. Anyone can attempt this bell pepper chicken recipe at home as it calls for everyday ingredients that you can get at any stores or market. Plus the recipe is very versatile and you can use the protein of your choice: beef, pork, shrimp, or fish fillet. For the mushroom, I like fresh button mushroom but you can also use shiitake mushroom or canned mushroom. It is your personal preference. Now, feast your eyes with the colorful gallery I have above. Bon appetit! (Click Page 2 for the Bell Pepper Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/bell_pepper_chicken_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/bell-pepper-chicken-recipe/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Baked Chicken Nuggets</title>
		<link>http://rasamalaysia.com/baked-chicken-nuggets/</link>
		<comments>http://rasamalaysia.com/baked-chicken-nuggets/#comments</comments>
		<pubDate>Thu, 10 Jan 2013 02:39:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Toddler Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Parmesan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20314</guid>
		<description><![CDATA[As a mother to a growing toddler, I am always frustrated that I can&#8217;t get real chicken nuggets at the stores. I don&#8217;t know why, but I haven&#8217;t been able to find a brand that produces chicken nuggets using unprocessed chicken meat.  If you are a mother, you probably share my frustration, as all kids love chicken nuggets and they should be eating real chicken instead of sodium-loaded-blended-chicken-meat coated with thick batter! Anyway, chicken nugget is my secret weapon whenever I run out of ideas what to feed my son, or whenever I feel lazy to cook a complete meal for him. Another thing, my picky eater always welcome a few pieces of chicken nuggets, dipping in his favorite teriyaki sauce. Here is the baked chicken nuggets recipe using real chicken. You don&#8217;t even have to deep fry the chicken nuggets as the baked version is equally tasty and not greasy. Plus, it&#8217;s something that you can whip up in about 30 minutes and you won&#8217;t feel guilty feeding your chicken store-bought &#8220;fake&#8221; chicken nuggets.  Try it and I am sure your kids will love the homemade chicken nuggets. (Click Page 2 for the Baked Chicken Nuggets Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Baked-Chicken-Nuggets-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/baked-chicken-nuggets/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Chinese Chicken Noodle Soup</title>
		<link>http://rasamalaysia.com/chinese-chicken-noodle-soup-recipe/</link>
		<comments>http://rasamalaysia.com/chinese-chicken-noodle-soup-recipe/#comments</comments>
		<pubDate>Thu, 03 Jan 2013 04:31:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20391</guid>
		<description><![CDATA[Happy New Year! What&#8217;s your new year&#8217;s resolutions for 2013? For me, health is the most important thing and it ranks the highest on my resolution list this year. As I grow older, I realize just how important health is. It&#8217;s something that we always take it for granted but it&#8217;s also someting that we can&#8217;t afford to lose. Wise people always say that health is wealth, and it is so true. So, for this year, I resolve to eat better, healthier, and always keep my physical well-being in check. To kick off 2013, I am sharing with you my Chinese chicken noodle soup recipe, which is utterly healthy, delicious, and easy to make. For the Chinese, noodles means longevity, so it&#8217;s good to eat something that signifies great health at the start of the year. I have always liked the regular chicken noodle soup, but the Chinese chicken noodle soup is comfort food for me. It&#8217;s extremely hearty, especially during the cold winter months. My favorite part of this Chinese chicken noodle soup is the garlic oil, which infuses the chicken broth with the deep aroma of the fried garlic. For the vegetables, I love baby bok choy for its crisp and leafy texture. As most people do not have a homemade chicken broth, canned chicken broth works just fine. I wish all my readers a very healthy and happy 2013 and may the new year bring you inspirations, love, and well-being! (Click Page 2 for the Chinese Chicken Noodle Soup Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/chinese_chicken_noodle_soup_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chinese-chicken-noodle-soup-recipe/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Cardamom Chicken (Masala Murgh)</title>
		<link>http://rasamalaysia.com/cardamom-chicken-masala-murgh/</link>
		<comments>http://rasamalaysia.com/cardamom-chicken-masala-murgh/#comments</comments>
		<pubDate>Sat, 17 Nov 2012 07:32:46 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Spices]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20660</guid>
		<description><![CDATA[Growing up in Malaysia, I was exposed to Indian cuisine since I was little. Both my late parents loved Indian food&#8230;their favorite food in the world was nasi kandar, or Indian rice plates made popular by Indian-Muslim in Penang. At home, my mother loved cooking Indian curry: chicken curry, Indian squid curry, or seafood curry. Everyone in the family enjoys a good pot of fiery hot and spice-laden curry; as the smell and aroma of Indian curry wafting out of the kitchen, we knew that lunch and dinner would be excellent. I also love Indian flat breads, such as naan and roti canai. My father would always pack a slice or two of sweet roti canai for me as a snack or late night supper. Indian food was a staple in our family, and Indian food is also the ultimate favorite for Mr. Rasa Malaysia. Even though I grew up with Indian food and surrounded by people who love it, I am not an experienced cook when it comes to Indian cuisine. I will be very honest, I still get fennel seeds and cumin seeds mixed up sometimes as they look so similar (in my eyes). So when Shubhra Ramineni, the author of Entice with Spice contacted me, I was excited to check out the cookbook. This Cardamom Chicken or Masala Murgh picture and recipe caught my eyes when I read through the book. This is the kind of chicken my parents and I would order at our favorite nasi kandar restaurant in Penang: bright red-orange chicken cooked to tender perfection in a blend of spices. I can almost smell the aroma and savor the flavor of the cardamom chicken from the picture, and I have no doubt that it is tantalizing in taste. If you wish to check out the...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/masalamurgh_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/cardamom-chicken-masala-murgh/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
	</channel>
</rss>
