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	<title>Rasa Malaysia &#187; Chilies</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Spicy Honey Chicken</title>
		<link>http://rasamalaysia.com/spicy-honey-chicken/</link>
		<comments>http://rasamalaysia.com/spicy-honey-chicken/#comments</comments>
		<pubDate>Sat, 23 Jul 2011 03:01:37 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chilies]]></category>
		<category><![CDATA[Honey]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10066</guid>
		<description><![CDATA[Malaysian cuisine consists of three main flavors: Malay, Chinese, and Indian. I have said it many times, but I love Malay cooking and only wished that I could eat more Malay dishes. Today, I have invited my friend Zurin from Cherry on a Cake to guest post  and she shares my favorite Malay recipe with us: Spicy Honey Chicken. Cherry on a Cake is a delicious food blog with many baking and savory recipes. The recipes are authentic and the food photography is pure eye-candy. Check out Cherry on a Cake and I am sure you will like it. Like those before me I was ecstatic to be invited to guest post on Bee&#8217;s blog Rasa Malaysia. It is the food blog that every food blogger aspires to guest post on. Bee asked me if I would be interested. Was she kidding?! If there is a hole in my roof I think I just made it&#8230; Hers is one of the first blogs I scrolled through in my early days of blogging and still follow silently because my jaw hangs each time I stop by. Everything seems professional, the recipes precise, the photography perfect and most of all her repertoire of dishes are endless. It was and still is sheer inspiration. And here I am now making my little mark and taking up a teeny space on the famous food blog of Rasa Malaysia. Imagine that! Spicy Honey Chicken is quite akin to the Malay Ayam Masak Merah (red cooked chicken). In both, tomato ketchup is one of the main ingredients used. It is the Malay version of a Chinese sweet and sour chicken. Ayam Masak Merah and Spicy Honey Chicken are relatively &#8220;modern&#8221; dishes. These two dishes go back only as far as the Western tomato ketchup became a...<br /><br /><div><img src="/images/homepage/spicy_honey_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>26</slash:comments>
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		<title>Pickled Chilies</title>
		<link>http://rasamalaysia.com/pickled-chilies/</link>
		<comments>http://rasamalaysia.com/pickled-chilies/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 19:24:47 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chilies]]></category>
		<category><![CDATA[Vinegar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6887</guid>
		<description><![CDATA[This is the first time I made pickled green chilies at home and was pleasantly surprised that it took only a jiffy and the chilies were ready practically overnight. Pickled green chili is a popular condiment that accompanies many Southeast Asian street food and Asian noodle dishes. The tartness from the rice vinegar and the pickled green chilies are best served with char hor fun, rad na, fried vermicelli, dry wonton noodles, etc. In many Cantonese noodle joints and Thai restaurants here in the US, you will always find a small container of picked green chilies on the table, together with other sauces such as soy sauce, chili sauce, and pepper&#8230; While you can buy pickled green chilies from Asian stores (there is a close cousin which is Made in Mexico), home-made pickled chilies just taste so much better and &#8220;fresher&#8221; knowing that they are not packaged months ago and have been sitting on the shelves forever! Here is my simple pickled green chilies recipe. It&#8217;s really painless to make and they keep for a while in the refrigerator. (Click Page 2 for the Pickled Green Chilies Recipe)]]></description>
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		<slash:comments>44</slash:comments>
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		<title>Sambal Belacan</title>
		<link>http://rasamalaysia.com/sambal-belacan/</link>
		<comments>http://rasamalaysia.com/sambal-belacan/#comments</comments>
		<pubDate>Sat, 18 Jul 2009 00:14:10 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Belacan]]></category>
		<category><![CDATA[Chilies]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3845</guid>
		<description><![CDATA[Following my recent post on sambal asparagus, I thought I would show you how to make sambal belacan from scratch&#8211;a must-have Malaysian condiment and the basic building block for many delicious Malaysian recipes. Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional). In the US, kalamansi lime is scarce so lime can be used as a substitute. However, in reality, kalamansi lime is made for sambal and lime is inferior when it comes to sambal belacan. So, if you have access to kalamansi lime, please use it, or if you have some, please give them to me&#8230; Sambal belacan as a condiment is something that I can&#8217;t do without. I eat my rice and noodles with it, and some Malaysian dishes such as my favorite sweet and sour eggs (masak belanda), Penang char hor fun, grilled fish with banana leaves are total awesomeness with sambal belacan. Anyway, learn how to make sambal belacan with my recipe below and click on the gallery above to learn the step-by-step guide. (Click Page 2 for the Sambal Belacan Recipe)]]></description>
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		<slash:comments>67</slash:comments>
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		<title>Chili Crab</title>
		<link>http://rasamalaysia.com/recipe-chili-crab/</link>
		<comments>http://rasamalaysia.com/recipe-chili-crab/#comments</comments>
		<pubDate>Sun, 21 Jan 2007 20:09:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chilies]]></category>
		<category><![CDATA[Crab]]></category>

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		<description><![CDATA[(This chili crab recipe is from my archive but I have just made it today and updated with new photos, shot with Canon T1i. The new Canon 5D Mark II is reserved for my cookbook.) My mother was a fantastic cook. Coming from a small fishing village in the state of Kedah, she made killer dishes with seafood, especially chili crab. With this post, I give my utmost tribute and applause to my late mother for her cooking skills and this very special family recipe. Growing up, I would always look forward to visiting my mother&#8217;s hometown; as a matter of fact, I would ask my parents to take me there. My intentions were not completely pure, I must confess; other than being able to play on the beach and dig siput (a type of clams), my bigger motivation was that she would bring back the freshest, meatiest, and juiciest catch of green mud crabs from my uncle who was a fisherman. I was always brimming with excitement at the thought of devouring this dish&#8230;(get chili crab recipe after the jump) Eating home-cooked chili crab was a celebration in my family—the preparation (imagine &#8220;capturing&#8221; those feisty crabs that &#8220;escaped&#8221; the nets and roamed freely in the kitchen!), the cooking, and of course, the eating. It was sheer fun; lots of fun. While this dish is traditionally prepared with green mud crab in Malaysia, I used a 2-lb Dungeness crab. If you can&#8217;t find green mud crab or Dungeness crab in your area, you can always use another crab—stone crab or blue crab. If you are in New York City, call yourself lucky as you can just hop straight to Fatty Crab in the meat packing district and order this dish. Chef Zak Pelaccio&#8217;s serves a Malaysian-style chili crab at his...]]></description>
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		<slash:comments>54</slash:comments>
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