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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>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>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Beef Curry with Pumpkin</title>
		<link>http://rasamalaysia.com/beef-curry-with-pumpkin/</link>
		<comments>http://rasamalaysia.com/beef-curry-with-pumpkin/#comments</comments>
		<pubDate>Mon, 29 Oct 2012 06:51:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Pumpkin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19706</guid>
		<description><![CDATA[This is the season of pumpkins. Everywhere you turn to, you see pumpkins as everyone is gearing up for Halloween in a few days. I love pumpkins, I use it to make pumpkin noodles, which is rather delicious. I also use it to make the best mashed potatoes (try adding a little pumpkin or kabocha to your mashed potatoes and you will never go back to plain potatoes!). But one of my favorite ways to use pumpkin is to add it to curries, especially Thai-style curries, such as this beef curry with pumpkin. Thai curries are usually creamier and sweeter and hence pumpkin is great as an ingredient. This recipe is made with beef, but you can always use chicken or seafood, and it will work equally well. I personally love the addition of pumpkin into red curry, as the end result is so much more interesting than a regular and plain curry. As the cooking process breaks down the pumpkin pieces, every scoop of this curry is laced with pieces of sweet pumpkin, which goes extremely well with the fragrant steamed jasmine rice. As Halloween will soon be over in a few days, I am sure many of will have leftover pumpkins. Try this beef curry with pumpkin recipe, or pumpkin rice noodles. I bet you will love the two recipes. (Click Page 2 for the Beef Curry with Pumpkin Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Beef-Curry-with-Pumpkin-slider.jpg"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Jungle Curry</title>
		<link>http://rasamalaysia.com/jungle-curry/</link>
		<comments>http://rasamalaysia.com/jungle-curry/#comments</comments>
		<pubDate>Fri, 26 Oct 2012 05:25:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19941</guid>
		<description><![CDATA[Fall/winter is the best time to have curries. Nothing warms me up quite like a pot of fiery hot, spice-laden curry. I grew up with all sorts of curries back home in Malaysia: chicken curry, fish curry, squid curry, etc. And then I discovered Thai curries, which are rather different, delicious nonetheless. Anyway, I am sure you have seen Jungle Curry on the menu at Thai restaurants. To be honest, I have never had jungle curry, even though I dine out at Thai restaurants quite often. I always order the usual red curry, green curry, or yellow curry. Recently, I decided to try Jungle Curry and actually liked it. It tastes different because it&#8217;s not as &#8220;creamy&#8221; and sweet because there is no coconut milk added in the curry, and hence the spices taste more pronounced, which is a great thing is my culinary dictionary. Jungle curry, or kaeng pa, according to Wikipedia, is a curry originated from the northern part of Thailand. As coconuts are not found in the region, it contains no coconut milk. It was originally prepared with wild boars found in the jungle. I made this jungle curry with pork. If you can&#8217;t eat pork, feel free to substitute with chicken. The curry goes extremely well with rice. I really enjoyed it. (Click Page 2 for the Jungle Curry Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/10/Jungle-Curry-with-Pork-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Golden Egg Curry</title>
		<link>http://rasamalaysia.com/egg-curry-recipe/</link>
		<comments>http://rasamalaysia.com/egg-curry-recipe/#comments</comments>
		<pubDate>Tue, 09 Oct 2012 20:32:48 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19747</guid>
		<description><![CDATA[There are very few cookbooks that I eagerly await; one of them is Naomi Duguid&#8217;s Burma: Rivers of Flavor. It&#8217;s always so refreshing to read a cookbook about a lesser-known country and its cuisine, and the award-winning Naomi Duguid did a smashing job with the new cookbook. The food photography by Richard Jung—whom photography I absolutely adore—is simply gorgeous and literally a visual treat. I love every recipe in the cookbook, but one that stands out that I wanted to share with you is this Golden Egg Curry. According to the headnote, Burmese egg curry is a beautiful way of presenting eggs. They&#8217;re first boiled, then peeled and fried in medium-hot oil. The smooth whites blister and firm up into an attractive golden crust. Only then are the eggs cut into half and added to a sauce—here, a light tomato-based sauce that&#8217;s mildly chile hot. Serve with rice or bread, a crisp salad, or a condiment. The description sounds like one of my favorite Malaysian dishes, egg sambal or sambal telur, the recipe I have shared on Rasa Malaysia. From the picture and the description, I know this is the kind of eggs I love to eat and I hope you will like this egg curry, too. Burma: Rivers of Flavor is available now at book stores and Amazon. Enjoy! Reprinted with the permission from Burma: Rivers of Flavor by Naomi Duguid, copyright © 2012. Published by Artisan Book, a division of Workman Publishing, Inc. (Click Page 2 for the Golden Egg Curry Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/goldeneggcurry_slide.jpg"/></div>]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<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>24</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>37</slash:comments>
		</item>
		<item>
		<title>Malaysian Rendang</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[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>23</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>67</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>30</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>36</slash:comments>
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