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	<title>Rasa Malaysia &#187; Potatoes</title>
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	<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>

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		<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>
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		<title>Korean Spicy Chicken Stew</title>
		<link>http://rasamalaysia.com/korean-spicy-chicken-stew/</link>
		<comments>http://rasamalaysia.com/korean-spicy-chicken-stew/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 19:00:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12215</guid>
		<description><![CDATA[Whenever I shop at Korean grocery stores, I love checking out the marinated meats section where buckets of pre-marinated meats are ready for sale. Other than the regular kalbi or beef short ribs for Korean BBQ, there is always a bucket of marinated chicken meat labeled as chicken stew. I always buy the chicken stew and make it at home but it was pricey. I decided to learn how to make it and found a similar braised chicken recipe in the Kimchi Chronicles cookbook. The main flavoring ingredients are Korean chili paste &#8220;Gochujang&#8221; and Korean chili powder. From the market, I found two types of Korean chili powder—one type is a fine powdered form and the other is slightly coarse. I am not sure about the difference so if you are a Korean cook, please let me know. I love the addition of potatoes and carrots to this spicy chicken stew. The end result is a spicy and hearty chicken stew that I really enjoy eating. It was simply delicious and comforting. (Click Page 2 for the Korean Spicy Chicken Stew Recipe)<br /><br /><div><img src="/images/homepage/korean_chicken_stew_hp.jpg"/></div>]]></description>
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		<slash:comments>18</slash:comments>
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		<title>Chicken Curry with Potatoes</title>
		<link>http://rasamalaysia.com/chicken-curry-with-potatoes/</link>
		<comments>http://rasamalaysia.com/chicken-curry-with-potatoes/#comments</comments>
		<pubDate>Mon, 02 Feb 2009 02:21:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Potatoes]]></category>

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		<description><![CDATA[There are many variations of chicken curry in Malaysia: Indian, Chinese, Nyonya, Malay, but chicken curry with potatoes is possibly the most common chicken curry in Malaysia. Everywhere you go where curries are served, you will probably find this type of chicken curry. For the Nyonyas in Penang, chicken curry  is especially popular and often served with nasi kunyit (coconut milk and turmeric-infused sticky rice). In fact, there is a Nyonya ritual that celebrates the first month of a new born baby. Called &#8220;mua guet&#8221; or 满月 in local dialect, this celebration comes complete with a nice food package&#8211;in the old days, the food package was packed in a delicate and beautiful Nyonya sia na (wood basket) &#8211;that contains chicken curry, nasi kunyit, and a few other goodies. I often make chicken curry here in the US and I love serving the chicken curry with roti canai (I buy the frozen ones from Asian food stores). As there are no spice vendors here so I rely on my favorite instant curry paste which is made in Penang. If you like to make chicken curry from scratch, then try out my other chicken curry recipe. (Click Page 2 for the Chicken Curry with Potatoes Recipe)]]></description>
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		<slash:comments>64</slash:comments>
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		<title>Beef Massaman Curry Recipe</title>
		<link>http://rasamalaysia.com/beef-massaman-curry-recipe/</link>
		<comments>http://rasamalaysia.com/beef-massaman-curry-recipe/#comments</comments>
		<pubDate>Sat, 08 Nov 2008 20:21:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/beef-massaman-curry-recipe/</guid>
		<description><![CDATA[I would like to introduce you to a dear blogger friend Syrie of Taste Buddies. Currently based in Canada, Syrie is of Thai descent but spent a lot of times in Australia. Her culinary skills span across various cuisines: Thai, Australian, New Zealand, French, and more. Syrie is also a food guide on About.com. Please welcome Syrie of Taste Buddies to Rasa Malaysia with her beef massaman curry post! I first discovered Rasa Malaysia via Tastespotting over a year ago. I was mesmerized by the culinary creations and, to be honest, was a little envious of Rasa Malaysia’s talents in the kitchen. Since then, we have become friends and today I have the honour of being a guest writer on Rasa Malaysia! So, I’d like to extend a big “thank you” to the kind invitation to post here. I grew up in Thailand, and so I thought that I would post a Thai dish, Massaman curry. Thailand is a country of diverse flavours borne out of its many ethic groups. The population is predominantly Buddhist with minorities including Christians, Hindus, Confucianists and animists. It is Muslims that make up Thailand&#8217;s largest minority group in the southern part of the country. In the 9th century, Arab merchants voyaged to Sumatra, Aceh and Java to buy precious spices like nutmeg and cloves. The spread of trade was quickly followed by the spread of religion until it reached Thailand&#8217;s southern shores. The next several centuries saw the adoption of spices like cloves, cinnamon, star anise and tamarind into Thai cuisine. All ingredients used in the popular Gaeng Massaman which literally translates to &#8220;Muslim Curry&#8221;. The coconut-based curry is usually made with beef along with potatoes and peanuts&#8230; Massaman paste is made up of a whole range of ingredients including chilies, shallots, garlic, galangal,...]]></description>
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		<slash:comments>28</slash:comments>
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		<title>Curry Puff Recipe</title>
		<link>http://rasamalaysia.com/recipe-curry-puff/</link>
		<comments>http://rasamalaysia.com/recipe-curry-puff/#comments</comments>
		<pubDate>Tue, 30 Jan 2007 01:41:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Potatoes]]></category>

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		<description><![CDATA[Curry Puff&#8211;a snack filled with curried potatoes commonly found in Malaysian and Singapore&#8211;has been a hit in my circle of food blogosphere recently. Simcooks kicked off the craze for curry puff and did a &#8220;super-size-me&#8221; version; Budding Cook quickly followed with her rendition. Lured by these munchies, Keropok Man rushed out to his favorite joint in Singapore and stuffed himself silly with three big, crunchy, and golden ones while Tigerfish secretly made her cute minis&#8230; And then there is me. Inspired by all the foodies above, I made some, too. Although not perfectly executed (almost half of my curry puffs exploded due to mishandling of Pepperidge Farm puff pastry), I was quite pleased with the result. As a Malaysian food ambassador-wannabe, I feel obliged to tell you that the authentic recipe does not call for frozen puff pastry (which is probably very hard to find in the region) and baking! The traditional method has dough kneading power as a pre-requisite. The crispy skin as seen on Keropok Man&#8217;s picture is the end result of serious kneading of flour with margarine and water, a resting time for the dough, and deep-frying to golden goodness. So, instead of providing you with my &#8220;cheated&#8221; recipe, I will give you the recipe adapted from &#8220;Authentic Recipes from Malaysia.&#8221; If you have time and would love to make curry puff from scratch, by any means, please do so. But if you want to take a shortcut in the kitchen once in a while, it&#8217;s perfectly fine, too. For the latter, the filling recipe stays the same, but I must warn you that following the instructions of the frozen puff pastry is very important so your curry puffs don&#8217;t explode like mine! Melting Wok, Habeas Brulee, and Wandering Chopsticks, what are you waiting for? Now it&#8217;s...]]></description>
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		<slash:comments>63</slash:comments>
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