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	<title>Rasa Malaysia &#187; Chicken</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Chinese Honey Chicken</title>
		<link>http://rasamalaysia.com/chinese-honey-chicken/</link>
		<comments>http://rasamalaysia.com/chinese-honey-chicken/#comments</comments>
		<pubDate>Wed, 09 May 2012 16:28:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Honey]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14969</guid>
		<description><![CDATA[It is undeniable that Chinese Honey Chicken and the American chicken nuggets with honey dipping sauce have one thing in common. It is popular, makes a great finger food and can easily please everyone of all ages, even the most picky eaters, like kids. So, how do you like yours? A drive-thru, buying them frozen from the store, visit your favorite Chinese restaurant, or make it at home with a great and easy recipe? The answer is simple. Make the Chinese Honey Chicken with my easy recipe! Just like Sweet and Sour Chicken, Orange Chicken, General Tso&#8217;s Chicken and other well known Chinese-American favorites, Chinese Honey Chicken is no different.  The recipe is fairly simple using chicken bites, fried, and lightly coated in a sweet honey glaze and garnished with toasted sesame seeds. The essential ingredient to an awesome Chinese Honey Chicken is the texture from the fried batter and the flavoring of the sauce. Up to now, I&#8217;m surprised as to why Chinese Honey Chicken is hardly available on any regular Chinese takeout menus. However, Chinese Honey Chicken has indeed gained quite a name, especially at the local Chinese buffet restaurants here in the United States. And when I do go visit one, this is usually one of my favorite picks. Well, I&#8217;m a big kid at heart, who, occasionally loves her finger licking good Chinese Honey Chicken. So, what is your favorite food at the Chinese buffet? (Click Page 2 for the Chinese Honey Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/05/chinese-honey-chicken-hp.jpg"/></div>]]></description>
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		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Chicken Lo Mein</title>
		<link>http://rasamalaysia.com/chicken-lo-mein/</link>
		<comments>http://rasamalaysia.com/chicken-lo-mein/#comments</comments>
		<pubDate>Mon, 16 Apr 2012 16:33:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14432</guid>
		<description><![CDATA[Traditionally, Lo Mein is a popular noodle style in Hong Kong where noodles are boiled, drained and then stirred in with clear broth or on the side or with a house special soy sauce. The &#8216;stirred noodles&#8217; are served with vegetables, wontons, and meats such as BBQ pork, Cantonese beef stew, etc. However, the popular chinese take-out Lo Mein here in America is a whole other version. American-chinese Lo Mein is prepared with boiled noodles, and then stir-fried with vegetables, meat, etc. in a house special sauce, and MSG laden. A personal house special Lo Mein can be as easy and flexible as you want it to be. Simply put, use fresh noodles, or spaghetti, your choice of protein, or seafood and vegetables, a light sauce, smoky hot wok, and there you go &#8211; a healthy yet delicious home-cooked Lo Mein. My favorite Lo Mein dish has always been Chicken Lo Mein. Noodles tossed in light sauce, and then cooked with chicken broth. For added flavor, mix in some chinese mushroom and some seasonal vegetables. Chicken Lo Mein is one of the most popular take-out items you can find on the menu of Chinese restaurants worldwide. But of course if you are not in that much of a rush to get your noodle fix, you will find that it is such a simple dish to prepare at home and such a joy to customize it to your own liking. (Click Page 2 for the Chicken Lo Mein Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/chicken-lo-mein-hp.jpg"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Tandoori Chicken</title>
		<link>http://rasamalaysia.com/tandoori-chicken/</link>
		<comments>http://rasamalaysia.com/tandoori-chicken/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 16:24:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14341</guid>
		<description><![CDATA[Indian cuisine is renowned far and wide for its rich flavors and generous use of bold spices. However there is one particular Indian dish that has gained prominence not just for its bold flavors but for its cooking method as well. And that is none other than the world-famous Tandoori Chicken. The name Tandoori Chicken is derived from the &#8220;Tandoor&#8221;, which is a cylindrical clay oven that was traditionally used to cook the chicken in at very high temperatures. This ingenious method of cooking is still widely practiced today. But of course with modern technological advances, gas and electric tandoori ovens are more efficient in getting the job done. However if you are preparing this dish in the comfort of your own home, you can still achieve amazing results with a BBQ grill or alternatively, broiling in a conventional oven. My personal preference is to pre-bake the chicken ahead of time to ensure it will be thoroughly cooked. Then give it a quick sear at high heat in the broiler for that charred taste and at the same time sealing in the flavor and tenderness. The other key factor to a truly amazing tasting Tandoori Chicken is the marination. The rich blend of spices gives the Tandoori Chicken its unique flavor but more importantly, it is the yogurt that helps to penetrate the spices into the meat and tenderize it at the same time. And the best part of it is, even when the meat hits the grill, it is the thick consistency of the yogurt that keeps the seasonings on the meat so no flavor is lost. (Click Page 2 for the Tandoori Chicken Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/04/tandoori-chicken-hp.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Chinese Chicken Salad</title>
		<link>http://rasamalaysia.com/chinese-chicken-salad/</link>
		<comments>http://rasamalaysia.com/chinese-chicken-salad/#comments</comments>
		<pubDate>Mon, 02 Apr 2012 16:02:54 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14289</guid>
		<description><![CDATA[Just like its cousin the fortune cookie, the Chinese Chicken Salad did not originate from China and is certainly not a part of authentic Chinese cuisine. Even the Chinese term for salad (沙拉 pronounced sha la) is derived from the pronunciation of the English word. So what is it that makes the Chinese Chicken Salad Chinese? The ingredients, of course! Ingredients commonly found in Chinese cooking like soy sauce, sesame oil, and ginger and toasted sesame seeds are used to make the dressing. Popular toppings for the Chinese Chicken Salad include crispy noodles, fried wonton skin strips, chinese mushroom, mandarin orange, grilled tofu and almonds. But of course you can mix and match these according to your preference. The end result is a light and healthy salad perfect especially to complement a heavy meal. This classic east meets west salad can be found at classy joints like Wolfgang Puck&#8217;s or Madam Wu&#8217;s but why pay through the nose for a dish so simple you can toss up as much as you want in the comfort of your own kitchen, especially since the dressing is vinaigrette-based and can keep longer in the fridge than mayonnaise-based dressings. (Click Page 2 for the Chinese Chicken Salad Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/03/chinese-chicken-salad-hp.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Malaysian Mango Chicken</title>
		<link>http://rasamalaysia.com/malaysian-mango-chicken/</link>
		<comments>http://rasamalaysia.com/malaysian-mango-chicken/#comments</comments>
		<pubDate>Tue, 28 Feb 2012 16:39:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mango]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13969</guid>
		<description><![CDATA[Growing up in Malaysia, I was very much spoiled by all the exotic tropical fruit varieties.  From the seasonal Durian &#8216;King of Fruits&#8217; and Mangosteen, the mighty Queen, to mangoes that are amongst the royal fruits you will see everywhere throughout the year.  Fruits are abundantly available, so much so that restaurants are always coming up with fresh new ideas to incorporate fruits into the local dishes, eg. Durian with sticky rice and fried fish with Dragon fruit sauce, just to name a few.  Ripe mangoes are used to cook dishes like Mango Chicken, whereas fresh, unripened mangoes are used in most fruit salads, eg. Rojak. Ripe green mangoes impart a distinct sweet and tangy flavor to any chicken or shrimp dish, especially when rendered spicy. Out of the three mango varieties that I am fond of, two were grown in our family garden.  Apple Rumanis, sweet and tangy apple-shaped mangoes with a crunchy texture and Champagne / Honey Mangoes, aka Manila Mangoes, which are super sweet and juicy, and bigger than the kind found in the USA, roughly 5-6 inch long.  Some of the best moments in my life were shared with my dad around the garden.  I vividly remember how exciting it was during mango picking time when we couldn&#8217;t wait till we finished picking them and started peeling them off and enjoying them right under the trees. The third variety came from a tree that grew right outside our house and it bore green mangoes throughout the year for, much to the delight of any lucky passer-by. When those mangoes ripen, they emit a highly aromatic and unique scent and to this day, remain my personal favorite over the yellow kind. For those unripe mangoes, my folks would put them in a rice bucket, buried in the...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/mango_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Chicken Korma (Chicken in Rich Yogurt Curry)</title>
		<link>http://rasamalaysia.com/chicken-korma/</link>
		<comments>http://rasamalaysia.com/chicken-korma/#comments</comments>
		<pubDate>Wed, 08 Feb 2012 16:40:13 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13732</guid>
		<description><![CDATA[For as long as I can remember, I have always been an avid admirer of Indian cooking, especially the amalgamation of spices involved in developing each unique curry. Procuring these spices from the local Indian grocery store always bring back fond memories of the &#8220;spice trips&#8221; mom and I used to take to the Little India in my hometown of Penang. The heady, robust fragrance of the variety of spices is inevitably what hits me first, sending images of juicy chunks of meat braising in a thick, rich, full-flavored curry to my brain as I try to hold back the drivel on the corner of my mouth while patiently awaiting mom to finish haggling with almost every shopkeeper along the street before my taste buds get to do the Bollywood boogie with the Chicken Korma and Squid Curry over a fluffy bed of basmati rice. Along with Chicken Tikka Masala and Butter Chicken, Korma is undoubtedly one of the more popular items that can be found on the menu of any authentic Indian restaurant. Korma, also spelled as Khurma or Kurma, is a milder form of curry and is distinguished from other curries by its rich gravy and smooth texture, mainly because of its heavy incorporation of yogurt as part of its main ingredients. Although it may seem like a complicated dish at first, what with all the different spices involved, Korma is actually not that difficult to master. The main thing is to tweak it to your fancy. Anyway, I hope you enjoy my take of this world-renowned dish of Indian origin &#8211; the Chicken Korma. It is definitely a &#8220;must try&#8221; dish for any gathering and I am highly confident that it will impress not only yourself, but also your friends and family as well. (Click Page 2...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/korma_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Koththu Roti</title>
		<link>http://rasamalaysia.com/koththu-roti/</link>
		<comments>http://rasamalaysia.com/koththu-roti/#comments</comments>
		<pubDate>Mon, 06 Feb 2012 01:42:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sri Lankan Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Roti]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13314</guid>
		<description><![CDATA[Not too long ago, Farwin, a food blogger and writer/photographer behind the blog, Love and other Spices got in touch with me wishing to introduce Sri Lankan cuisine to Rasa Malaysia readers. I was thrilled as I have never been to Srilanka and would love to learn more about the food and its culture. Farwin is a Sri Lankan currently residing in UAE with her family and Love and other Spices is about the traditional food she grew up eating. For this guest post, Love and other Spices shares her Koththu Roti recipe with us. Please welcome Farwin and let&#8217;s celebrate the inclusion of Sri Lankan food on Rasa Malaysia!  When I recently stumbled upon Bee&#8217;s site, being a Sri Lankan I was so delighted to find many names I was familiar with like Sambal and Roti. Did you know that &#8220;Rasa&#8221; means taste in the Sri Lankan local Sinhalese language? Thanks to Bee for letting me share in her space, to introduce Sri Lankan food to her readers. Sri Lankan food is a mix of many Asian cuisines, influenced by the migrant South Indians and Malay workers and also from the colonial influences by the English, Dutch and the Portuguese. The first dish that sprang to my mind is Koththu roti, a popular street food which can be found in every nook and corner in Sri Lanka. Koththu literally means &#8220;chop.&#8221; It&#8217;s a mix of shredded roti, meat, curry and vegetables. Koththu is blended together on a flat iron skillet using two metal blades with wooden handles. The clashing of the metal blades with the iron skillet creates a distinctive musical sound and the aroma of freshly cooked Koththu is enough to draw a passerby to stop and indulge in this flavorful dish. The roti used in this dish is...<br /><br /><div><img src="/images/homepage/koththuroti_slide.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Chinese-style Roast Chicken</title>
		<link>http://rasamalaysia.com/chinese-roast-chicken/</link>
		<comments>http://rasamalaysia.com/chinese-roast-chicken/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 06:10:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13086</guid>
		<description><![CDATA[The holidays season might be over but for those celebrating Lunar New Year, the festive season has just begun. The year of Dragon falls on January 23, 2012 and marks the celebration of Lunar New Year. Walk down the aisles of Asian grocery stores, especially Chinese, Korean, and Vietnamese here in the United States, you&#8217;ll see lots of Lunar New Year goodies out on display. This year, I&#8217;m going to share a series of delicious Chinese New Year recipes so you&#8217;ll be able to prepare a full course Chinese menu with my recipes! Chicken is a must-eat during Chinese New Year. Whole chicken is especially auspicious and it&#8217;s prepared for prayers to the ancestors in traditional Chinese homes. While regular boiled or steamed chicken is a common dish to serve, I&#8217;m partial to roast chicken, especially Cantonese BBQ style. My roast chicken is the kind you would get at Chinatown. There are certain techniques and secret ingredients involved to get to the desired taste and texture. I marinated the chicken overnight, and then air dry it for a few hours before roasting. I also created a special concoction for the skin to ensure crispiness. The best part of the roast chicken is the juice seeping out during the roasting process; drizzle the juice on steamed rice while you sink your teeth into the moist and tender pieces of chicken. This Chinese-style roast chicken is simply delicious and imparts the signature &#8220;烧腊&#8221; (Cantonese BBQ) aroma and flavors. You definitely have to check out my secret Chinese roast chicken recipe. Lunar New Year celebration lasts for 15 days, so below are more chicken recipes to whet your appetite. Also, don&#8217;t forget that I have 80+ Chinese recipes in my cookbook &#8220;Easy Chinese Recipes.&#8221; Pick up a copy today and celebrate Dragon year...<br /><br /><div><img src="/images/homepage/chinese_roast_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Clay Pot Chicken with Mushroom (冬菇滑鸡煲)</title>
		<link>http://rasamalaysia.com/clay-pot-chicken-with-mushroom/</link>
		<comments>http://rasamalaysia.com/clay-pot-chicken-with-mushroom/#comments</comments>
		<pubDate>Thu, 22 Dec 2011 18:51:44 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13033</guid>
		<description><![CDATA[Recently, my friend told me that I should be sharing more everyday recipes on Rasa Malaysia—meaning homey recipes that can be served on a constant basis. Truth be told, I cook and eat mostly everyday dishes at home. I mean, blog aside, most of the recipes I make are humble, everyday dishes that you will want to eat over and over again, without ever getting bored. Clay pot chicken with mushroom is one of them. I don&#8217;t know why it has taken me this long to share this wonderful recipe; I guess the notion that it is not that visually appealing is the main reason. Anyway, during winter months, I use my clay pot almost once a week. I have so many recipes that can be easily prepared in a clay pot, for examples: Taiwanese 3-Cup Chicken, Sesame Oil Chicken, Cantonese Beef Stew, Malaysian Yong Tow Foo, Curry Fish Head, Bak Kut Teh, pork belly in soy sauce, and braised pork ribs with daikon. Clay pot is without a doubt one of my favorite kitchen utensils. The thought of something stewing, braising, and simmering in this kitchenware is enough to stir up my appetite. Clay pot chicken with mushroom is a very versatile dish. You can throw in extra ingredients to dress up this humble dish—carrot, daikon, onion, or even Cantonese lap cheong (sausage).  Either way, the taste is remarkable and the sauce is great with a bowl of soft, fluffy steamed rice. (Click Page 2 for the Clay Pot Chicken with Mushroom Recipe)<br /><br /><div><img src="/images/homepage/claypot_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Balinese Chicken (Ayam Pelalah)</title>
		<link>http://rasamalaysia.com/balinese-chicken-ayam-pelalah/</link>
		<comments>http://rasamalaysia.com/balinese-chicken-ayam-pelalah/#comments</comments>
		<pubDate>Sat, 03 Dec 2011 07:34:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Spices]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12720</guid>
		<description><![CDATA[As you might have guessed, my favorite region in the whole world is Asia. And of all Asia, my favorite island is Penang, my hometown, and my second favorite is Bali, Indonesia. I love Bali—its lush green fields, Hindu temples, rolling highlands, sandy beaches, rich culture, and friendly people. I&#8217;ve been there a few times and wish to learn more about its cuisine. I&#8217;m so happy to come across Cooking Tackle, an Indonesian food blog by Ira, based in Bali. Cooking Tackle is a visual eye candy. I absolutely love the exotic recipes and mouthwatering food photography. The blog is simply delicious! Please welcome Cooking Tackle and Ira to Rasa Malaysia, with a traditional Balinese chicken, or ayam pelalah recipe. Although the sky for the most part is grey here in Bali recently, it doesn&#8217;t mean that I’m lack of motivation. In fact, cooking has always been an enjoyable experience, so you could imagine  how excited I was when I received an email from Bee, inviting me to be a guest writer on Rasa Malaysia. We discussed the recipe via email and I proposed a Balinese recipe to showcase Balinese cuisine to Rasa Malaysia readers. I was very happy that both Bee and I liked the idea. To be honest, I take this guest post as  the perfect opportunity to share my passion for Balinese cooking with the many readers on Rasa Malaysia, especially to those who are not familiar with Bali and its interesting cuisine. I&#8217;d like to thank Bee for the honor to be here. I feel privileged to be able to share my humble recipe here. Let me introduce myself: My name is Ira, an Indonesian woman who lives in the island of the God, the island of a thousand temples—Bali. Bali is genuinely beautiful; it&#8217;s a...<br /><br /><div><img src="/images/homepage/balinese_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>19</slash:comments>
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