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	<title>Rasa Malaysia &#187; Curry</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<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>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>
		<wfw:commentRss>http://rasamalaysia.com/chicken-korma/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Lamb Rendang (Spicy Lamb Curry)</title>
		<link>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/</link>
		<comments>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 18:03:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13650</guid>
		<description><![CDATA[It has been more than three years since I posted my Beef Rendang recipe. I am pleasantly surprised that to this day I still get the occasional inquiry and request with regards to protein substitution, alternative cooking methods, or the usage of a different spice mix to make the paste. Especially after September of last year, when Rendang topped the readers&#8217; choice list of CNN&#8217;s &#8220;World’s 50 Most Delicious Foods&#8220;. I am guessing that should be a plausible factor as to why Rendang suddenly scrambled on to a lot of people&#8217;s &#8220;to-cook&#8221; list. South-East Asian curries are unique with their own distinctive tastes and names. Rendang, Panang, Kari Ayam, Massaman, just to name a few. All in all they share different takes and preferences on blended spices and other fragrant aromatics. For those of you who have yet to be acquainted with the exotic delicacy that is Rendang, it is in a nutshell, a mildly spicy, rich and flavorful, semi-dry curry that is popular throughout the South-East Asian region, especially in Malaysia, Singapore, and Indonesia. And it is one of the main dishes that is served during Malay weddings and festivities. This delicacy is especially dear to my heart because it brings back fond memories of how my mom used to break out her cache of spices tucked neatly away in an airtight Tupperware container marked &#8220;Rendang&#8221; and carefully measure each and every spice with her traditional mini brass metal kitchen scales that resemble an upright stickman dangling a wok on each hand. As I&#8217;ve pointed out back in my Beef Rendang post, no two Rendang can turn out the exact same way. Mainly due to the varying amount of spices used and the ever crucial reduction process to allow the absorption of the spices into the meat yet not...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/lamb_rendang_hp1.jpg"/></div>]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Laksa</title>
		<link>http://rasamalaysia.com/laksa/</link>
		<comments>http://rasamalaysia.com/laksa/#comments</comments>
		<pubDate>Tue, 05 Jul 2011 21:36:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9252</guid>
		<description><![CDATA[Laksa is a spice-laden noodle dish that is popular in Malaysia and Singapore; it&#8217;s a noodle dish that is quickly gaining popularity outside of Southeast Asia because of the scrumptious taste. To most people, especially the western media, laksa means curry laksa, a noodle dish in coconut milk and curry soup base. The truth is, there are many different  types of laksa but the two dominant ones are curry laksa (coconut milk based) and asam laksa (tamarind based). Laksa is an iconic street food served by street vendors (hawkers) throughout Malaysia, a dish that I grew up eating&#8230; In my hometown Penang, laksa simply means Asam Laksa, a spicy and sour fish-based noodle dish. My Penang laksa recipes are here and here. In Penang, curry laksa is known as curry mee and my recipe is here. Are you confused yet? Anyway, today I am sharing a &#8220;friendly&#8221; laksa recipe with you. I have adapted this laksa recipe so the taste appeals more to the western palate. I also did a twist by adding evaporated milk to the laksa stock, so it&#8217;s half coconut milk and half evaporated milk. The end result is a creamier version of laksa without the dominant flavor of coconut milk. To further enhance the aroma of the broth, I threw in a few kaffir lime leaves. The laksa was so delicious that even my friend&#8216;s 2 year old and 4 years old enjoyed it. (Click Page 2 for the Laksa Recipe)]]></description>
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		<slash:comments>59</slash:comments>
		</item>
		<item>
		<title>Mushroom Tikka Masala</title>
		<link>http://rasamalaysia.com/mushroom-tikka-masala/</link>
		<comments>http://rasamalaysia.com/mushroom-tikka-masala/#comments</comments>
		<pubDate>Sun, 26 Jun 2011 17:06:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Mushrooms]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9032</guid>
		<description><![CDATA[I have many readers who are vegans or vegetarians, and they would always request me to post more vegetarian dishes. So, today, we have Sala of Veggie Belly sharing this mushroom tikka masala recipe with us. Mushroom tikka masala is one of my favorite dishes when I have Indian buffet. The combination of fresh mushrooms and the treasure trove of exotic spices plus heavy cream is simply delicious. If you are a vegan or vegetarian, go check out Veggie Belly, a wonderful food blog packed with gorgeous food photography (click on the image above to view all the beautiful pictures) and tons of recipes. You will love it. I&#8217;ve been reading Rasa Malaysia for several years, and I am so thrilled to be guest posting here! This spicy restaurant style mushroom tikka masala is something I make when my husband and I want a tasty, special meal. Think of this as a vegetarian version of chicken tikka masala. You can smoke this curry using this method, for an extra special touch&#8230; (Click Page 2 for the Mushroom Tikka Masala Recipe)]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Curry Fish Head</title>
		<link>http://rasamalaysia.com/curry-fish-head-recipe/</link>
		<comments>http://rasamalaysia.com/curry-fish-head-recipe/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 06:57:45 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8301</guid>
		<description><![CDATA[My two-month vacation here in Penang, Malaysia is coming to an end. Before I leave, I wanted to share a very delicious recipe with you (a specialty of my second sister who is an excellent cook )—Curry Fish Head. For sure, I am going to miss this dish when I return to the United States because some of the key ingredients such as bunga kantan is not available. Furthermore, it&#8217;s impossible to find very fresh fish head to prepare this dish&#8230; This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, but made with Garoupa fish head so I would call this a Nyonya Curry Fish Head as there is no curry powder and curry leaf used. Regardless, it&#8217;s a mean pot of curry and goes very well with steamed white rice, and this is just one example of the type of dishes we eat in Malaysia. Please take note that this recipe is in metric measurement for easy reference. Enjoy! (Click Page 2 for the Curry Fish Head Recipe)]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Butter Chicken</title>
		<link>http://rasamalaysia.com/butter-chicken/</link>
		<comments>http://rasamalaysia.com/butter-chicken/#comments</comments>
		<pubDate>Sun, 06 Mar 2011 16:00:24 +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=8279</guid>
		<description><![CDATA[I am sure you all remember Sukaina from Lick My Spoon who recently shared her naan recipe with us. Today, she is sharing yet another popular Indian recipe that we all love&#8211;butter chicken. Butter chicken is often served at Indian buffet restaurants and it&#8217;s easily my favorite Indian dish. I always ask for an extra serving of naan to sop up the creamy and rich sauce of butter chicken. Thanks to Lick My Spoon for her butter chicken recipe. Enjoy! After my naan post recently, I thought it would only be fair to share a butter chicken recipe with you. After all, you can&#8217;t have one without the other. I can&#8217;t tell you the number of times I have gone to an Indian restaurant where my other half ordered a butter chicken and begged, &#8221;Can you make this at home?&#8217; I had no choice but to learn how to make this. So I turned to the best chef I know when it comes to Indian cooking- my mom. She has this wonderful knack of trying a meal at a restaurant and then replicating it at home. I slightly modified her recipe by adding a few more spices&#8230; I once read somewhere that butter chicken was created when a hungry man walked into an Indian restaurant and they had no curry left. The chef decided to whip up a quick meal by throwing a tandoori chicken into a simple gravy of butter, tomatoes and a few spices. And thus, butter chicken was born. Also known as murgh makhani, this is curry not for the faint hearted- literally! Originating from Mughlai cuisine, it has lashings of butter (duh!) and cream to give it that dreamy, creamy texture. This is one dish where skimping on these two essential ingredients is not recommended. What...]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Mussels in Red Curry Sauce</title>
		<link>http://rasamalaysia.com/mussels-in-red-curry-sauce-recipe/</link>
		<comments>http://rasamalaysia.com/mussels-in-red-curry-sauce-recipe/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 23:50:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Mussels]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6408</guid>
		<description><![CDATA[I have many fond memories about eating mussels—big pots or buckets of mussels, over a glass of wine, or better still, Belgian beer. Such memories take me back to my fun travels to London, south of France, Sydney, Monaco, and the times I lived in San Francisco (Plouf, a small French bistro at Belden Place was my favorite place for mussels) when I savored this shellfish goodness. As much as I love mussels, I seldom make it at home. I usually get my mussels from Costco but the 5-lb bag of mussels is basically too much for the two of us to consume. So when my sister and her family came to visit recently, I took the opportunity and had a mussel feast. It was great because fresh mussels are not available in Malaysia&#8230;(get red curry mussels recipe after the jump) There are many ways to make mussels pot, my ultimate favorite is Moules à la Marinière, the popular French/Belgian version cooked with white wine and parsley. I also like the idea of an Asian-style mussel pot so I made mussels in red curry sauce and it was an instant hit with my family. This is my simple mussels in red curry sauce recipe. Do remember to have some crusty bread to sop up the sweet, briny, and spicy red curry sauce. Enjoy! (Click Page 2 for the Mussels in Red Curry Sauce Recipe)]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Penang Curry Mee</title>
		<link>http://rasamalaysia.com/penang-curry-mee-recipe/</link>
		<comments>http://rasamalaysia.com/penang-curry-mee-recipe/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 21:47:26 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5877</guid>
		<description><![CDATA[Recently, I have been craving for Penang hawker food (street food). I haven&#8217;t been home to Penang for well over eight months so it&#8217;s hard not to miss all the great foods of my hometown. Curry Mee—otherwise known as curry laksa, or laksa—is a noodle dish with a coconut milk curry gravy. (This is not to be confused with Penang laksa or Assam Laksa, which is rice noodles with spicy and sour fish broth.) There are many variations in Malaysia, but Penang curry mee is what tickles my taste bud, with toppings many would consider bizarre: pig&#8217;s blood cubes (they taste like tofu except that they are maroon in color), bloody cockles, soaked cuttlefish slices, shrimp, and tofu puffs. Although many people shun away from pig&#8217;s blood cubes and cockles in their curry mee these days, I am a firm believer that these two key ingredients are the souls of Penang curry mee, without them, it&#8217;s not quite the same. I always ask for extra blood cubes and cockles whenever I eat curry mee in Penang. I can&#8217;t help it, I love these two &#8220;bloody&#8221; ingredients&#8230;(get authentic Penang Curry Mee recipe after the jump) This Penang curry mee recipe is adapted from my favorite Penang cookbook: Famous Street Food of Penang (A Guide and Cook Book). Unlike the rich and creamy curry noodles found elsewhere in Malaysia, Penang curry has a much lighter and less milky broth, which in my opinion, makes it a lot more appetizing as I tend to get tired (jelak) of the creamy and rich versions very fast. Like most Penang street food, the preparation takes hours, but nothing beats a bowl of pipping hot and extremely delightful curry mee that closely mimics the taste of my favorite curry mee stall in Penang, which is Lorong...]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Curry Clams Recipe</title>
		<link>http://rasamalaysia.com/curry-clams-recipe/</link>
		<comments>http://rasamalaysia.com/curry-clams-recipe/#comments</comments>
		<pubDate>Sun, 18 Oct 2009 16:16:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Curry]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4696</guid>
		<description><![CDATA[A few weeks ago, I met Marc of No Recipes and Zen of Zen Can Cook in New York City. We had so much fun and shared deep conversations about food, blogging and our dreams over a delicious yakitori dinner. After I came back, Marc invited me to guest post on No Recipes and I gladly said yes as Marc was kind enough to write an udon post on Rasa Malaysia a while back. So, this is my &#8220;payback&#8221; time! *wink* Please check out my guest post and recipe at No Recipes. I made a classic Malaysian street food dish: curry clams or curry-flavored grilled clams&#8230; Remember to leave me a comment here or at No Recipes and let me know what you think! (Click Page 2 for the Malaysian Curry Clams Recipe)]]></description>
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		<slash:comments>13</slash:comments>
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