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	<title>Rasa Malaysia &#187; Peanut</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Thai Chicken Sate with Peanut Sauce</title>
		<link>http://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/</link>
		<comments>http://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/#comments</comments>
		<pubDate>Sun, 15 Jul 2012 17:20:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16940</guid>
		<description><![CDATA[Every summer, when I host BBQ parties, I would always have satay for my guests. My favorite is chicken satay. It&#8217;s hard not to fall in love with satay—skewered of marinated meat (chicken or beef) grilled over fire, and then served with a savory peanut dipping sauce. The combination is just brilliant. While I make Malaysian-style satay most of the time, for examples: chicken satay and beef satay, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes. Unlike its Malaysian counterpart, Thai sate tastes milder and less complex in taste (in my opinion), but delicious nonetheless. This is my Thai chicken sate with peanut sauce recipe, adapted from a cookbook. Try it out and I am sure you (and your guests) would absolutely welcome a skewer or two, or three freshly grilled sate with the creamy peanut sauce. (Click Page 2 for the Thai Chicken Sate with Peanut Sauce Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Thai-Chicken-Sate-hp.jpg"/></div>]]></description>
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		<slash:comments>23</slash:comments>
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		<item>
		<title>Peanut Cookies</title>
		<link>http://rasamalaysia.com/peanut-cookies/</link>
		<comments>http://rasamalaysia.com/peanut-cookies/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 19:32:38 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Oil]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Shortening]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13132</guid>
		<description><![CDATA[Peanut cookies are one of my favorite Chinese New Year cookies. I grew up helping my aunt making hundreds of them. Shaping them into round balls, slightly flattened them with the cap of toothpaste to form the circle pattern on top of the cookies before brushing the top with an egg wash. Peanut cookies are crumbly and absolutely addictive. Once I start eating, I just can&#8217;t stop. Check out this peanut cookies recipe by my contributor Siew Loon. Don&#8217;t forget to scroll down and check out other festive baking recipes for Lunar New Year. Happy 2012 to all the readers! Time flies and with just a wink of an eye, 2011 has ended. Lunar New Year is just 3 weeks away and I am sure all of us are looking forward to eat lots of good food, gatherings with the loved ones and &#8220;ang pow&#8221; (red packets). I have managed to squeeze in some time during the long holidays to bake some of my favorite cookies, including peanut cookies. It is kind of addictive and once you pop one into your mouth you will definitely come back for more. Peanut cookie is a traditional Chinese New Year cookies. I remember my mom making them every year during for Lunar New Year. It is mainly made of peanuts and blended with oil and flour. Peanut cookies are obviously not a very healthy snack but they are too good. As it is for the Lunar New Year celebration, just indulge and enjoy them with a cup of Chinese tea. More Lunar New Year Baking Recipes: Pineapple Tarts Pineapple Cookies Cornflake Cookies Kuih Bahulu Kuih Bangkit Pineapple Rolls (Nastar) . (Click Page 2 for the Peanut Cookies Recipe)<br /><br /><div><img src="/images/homepage/peanut_cookies_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/peanut-cookies/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Muar Chee Recipe</title>
		<link>http://rasamalaysia.com/muar-chee-recipe/</link>
		<comments>http://rasamalaysia.com/muar-chee-recipe/#comments</comments>
		<pubDate>Thu, 26 Feb 2009 08:21:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Peanut]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/?p=554</guid>
		<description><![CDATA[I am very fond of Muar Chee, or Malaysian sticky rice balls coated with sugar, ground roasted peanuts, and sesame seeds. One of the popular sweet snacks found in Penang and other places in Malaysia, muar chee are often sold by roadside stalls or mobile hawkers. The set up is pretty simple: steamed glutinous rice paste and ground peanut mixture in a container. When you order it, the vendor would cut a small piece of glutinous rice paste using a special Muar Chee cutting knife, transfer it into the ground peanut mixture, dice the muar chee paste into small cubes and then coat them with the peanut and sugar. You can top Muar Chee with some fried shallots, but it’s optional. A small pack of Muar Chee costs only RM1 but it’s so tasty and satisfying that I could have them every day as a dessert… Last weekend, I got myself a pack of glutinous rice and made Muar Chee at home. Surprisingly, it was quite easy to make. As I don’t have a Muar Chee recipe, I had to guess and figure out the basic steps. The Muar Chee turned out very well and looked and tasted almost the same compared to the real ones. The only thing missing was pork lard, I think. Here is my Muar Chee recipe. Try making it at home, it’s really a wonderful treat. If you wish to try other Malaysian recipes, please check out my huge collection of Malaysian recipes. (Click Page 2 for the Muar Chee Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/muar-chee-recipe/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Satay Prawns (Prawns with Spicy Peanut Sauce) Recipe</title>
		<link>http://rasamalaysia.com/recipe-satay-prawns-prawns-with-spicy/</link>
		<comments>http://rasamalaysia.com/recipe-satay-prawns-prawns-with-spicy/#comments</comments>
		<pubDate>Fri, 23 May 2008 21:09:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Satay]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/satay-prawns-prawns-with-spicy-peanut-sauce-recipe/</guid>
		<description><![CDATA[A few months ago, I made some satay peanut sauce from scratch, remember? I made so much that I still have the leftover, contained in a small bottle, silently and sadly sitting at an obscure dark corner in the fridge. I&#8217;ve almost forgotten about it until I cleaned my fridge the other day. The thing about satay peanut sauce is that you want to use it up as soon as possible, or else, the oil and the crushed peanuts might become stale and smell mouldy after a while. So, I came up with a quick recipe that pairs well with the satay peanut sauce &#8212; fried shrimps with satay peanut sauce, or AKA satay prawns. I got myself some medium size shrimps with the head and shell on (because that&#8217;s how we eat them in Malaysia but feel free to take off the head), coat them with some corn flour, deep fried to golden crunchiness, and then toss them lightly with the spicy satay sauce/peanut sauce in the wok. That&#8217;s it. It&#8217;s that simple! If you want an extra kick, throw in a few crushed bird&#8217;s eye chilies&#8230; Now, if you are the lucky ones who live in Malaysia, here is how you can cheat if you are interested in having this dish at home. Head out to your favorite satay stall, buy a few skewers of satays, and ask for some extra peanut sauce to make this dish. Now, you can totally skip the tedious process of making the satay peanut sauce yourself! Plus, no recipes can beat the satay peanut sauce found in the streets of Malaysia. For those of you in the US of A, I wish you all Happy Memorial Day! (Click Page 2 for the Satay Prawns (Prawns with Spicy Peanut Sauce) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-satay-prawns-prawns-with-spicy/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Malaysian Chicken Satay</title>
		<link>http://rasamalaysia.com/food-porn-malaysian-chicken-satay/</link>
		<comments>http://rasamalaysia.com/food-porn-malaysian-chicken-satay/#comments</comments>
		<pubDate>Wed, 16 Apr 2008 03:16:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Peanut]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/food-porn-malaysian-chicken-satay/</guid>
		<description><![CDATA[What do you do when you have 5 hours layover in Kuala Lumpur, Malaysia? For me, as a foodie, and a true Malaysian, I hopped on the 28-minute KLIA Ekspres straight into downtown KL for some serious chow. Inflight food? No thanks! I have better grub for my stomach&#8230;(more picture after the jump) 3:30 pm&#8211;Arriving at KLIA (Kuala Lumpur International Airport) 3:35 pm&#8211;Calling up my fellow flogger Delicious Asian Food to make &#8220;makan&#8221; (means eating in Malay) plans 3:40 pm&#8211;Hopping on KLIA Ekspres 4:08 pm&#8211;Arriving at KL Sentral Station 4:10 pm&#8211;Meeting up with Delicious Asian Food and then onto KL&#8217;s famed Chinatown, Petaling Street or in Cantonese &#8220;Wai Sek Kai&#8221; which aptly means Gluttons Street. 4:30 pm&#8211;Feasting on these yummylicious chicken satay and peanut sauce (I slurped it dry), fresh coconut juice, and more food&#8211;a dish that I have been missing for years&#8230; &#8230;to be continued in my next post!]]></description>
		<wfw:commentRss>http://rasamalaysia.com/food-porn-malaysian-chicken-satay/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Satay Peanut Sauce Recipe</title>
		<link>http://rasamalaysia.com/malaysian-sataynow-with-peanut-sauce/</link>
		<comments>http://rasamalaysia.com/malaysian-sataynow-with-peanut-sauce/#comments</comments>
		<pubDate>Sat, 15 Dec 2007 08:33:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Satay]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/satay-peanut-sauce-recipe/</guid>
		<description><![CDATA[Many readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay, a recipe that I shared not too long ago. I apologize it look me this long to post the recipe for satay peanut sauce; it&#8217;s just one of those things that I procrastinate. Last weekend, I was devising and perfecting my Malaysian chicken satay recipe so it gave me the opportunity to document my satay peanut sauce recipe&#8230; (Click Page 2 for the Satay Peanut Sauce Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/malaysian-sataynow-with-peanut-sauce/feed/</wfw:commentRss>
		<slash:comments>67</slash:comments>
		</item>
		<item>
		<title>Peanut Butter Tartlets Recipe</title>
		<link>http://rasamalaysia.com/clearing-out-my-fridge-part-1/</link>
		<comments>http://rasamalaysia.com/clearing-out-my-fridge-part-1/#comments</comments>
		<pubDate>Sat, 10 Feb 2007 17:55:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Peanut]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/clearing-out-my-fridge-part-1/</guid>
		<description><![CDATA[Six days, another six days and I shall hop on my flight on my way back to Malaysia for Chinese New Year. Never mind the unbearable coach seat (aka Economy class), 20 hours of eyes-wide-open (I can&#8217;t sleep on the plane) and unappetizing in-flight food, I can hardly wait for the day to come. I am brimming with excitement. I think I am overly excited that I got myself sick. I am anxious to see my beloved family again, and, of course, I am looking forward to the mini Malaysian floggers get-together. But I have a problem. Not a material one, I reckon. As a matter of fact, it&#8217;s a very fun one that stimulates lots of creativity. I need to clear out my fridge before I leave. I have lots of food sitting in the fridge&#8211;mostly leftover ingredients that I have used for my previous recipes&#8211;lots of them, little things here and there. I have to make use of them to make something good. Rummaging through my fridge, I found some random stuff such as peanut butter, butter, eggs, raisins, another sheet of Pepperidge Farm Puff Pastry, spring roll skins(!), sesame seeds, frozen shrimp, etc. I pondered for a while and came up with two brilliant and beautiful cooking ideas. Here is one of them that I just couldn&#8217;t stop oooh&#8217;s-and-ahhh&#8217;s when I first saw these Peanut Butter Tartlets out of my oven. Too cute, too adorable. Hey Cutie, does my blog look good in this? I think it does. :) PS: Do come back soon as I am going to reveal Part 2 of this series. I will tell you that I secretly call them &#8220;Hey Sexy!&#8221; Related Post: Clearing Out My Fridge, Part 2 (Click Page 2 for the Peanut Butter Tartlets Recipe)]]></description>
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		<slash:comments>27</slash:comments>
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