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	<title>Rasa Malaysia &#187; Prawn</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Sambal Udang (Prawn Sambal)</title>
		<link>http://rasamalaysia.com/sambal-udang-prawn-sambal/</link>
		<comments>http://rasamalaysia.com/sambal-udang-prawn-sambal/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 01:11:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Sambal]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8356</guid>
		<description><![CDATA[If there is one dish that I can eat every day with just plain white rice, it&#8217;s probably sambal udang (prawn sambal)—a popular Malay or Nyonya prawn dish that is much-loved by many people. Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of steaming hot rice&#8230; There are many variations of sambal udang (prawn sambal), but the basic ingredients are more or less the same. This version is our family&#8217;s sambal udang recipe, passed down to us from my late mother. She would always add some thinly sliced kaffir lime leaves to perfume the dish with its aroma. Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves. Here is my sambal udang recipe, which I made when I was in Penang, Malaysia. Try it out and I am sure you will want it every day! (Click Page 2 for the Sambal Udang (Prawn Sambal) Recipe)]]></description>
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		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Singapore Hokkien Mee</title>
		<link>http://rasamalaysia.com/singapore-hokkien-mee-recipe/</link>
		<comments>http://rasamalaysia.com/singapore-hokkien-mee-recipe/#comments</comments>
		<pubDate>Mon, 10 Jan 2011 00:11:06 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Singapore Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Prawn]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8011</guid>
		<description><![CDATA[Køkken69 is a Singaporean food blog. Authored by Shirley, a chemist by day, Køkken69 is a gorgeous blog chocked full of delicious Asian dishes, pastry recipes, and travel tales as Shirley travels around the world. While Shirley says that she approaches every recipe on her site like an experiment, I personally think that she is a talented  home cook, and a fantastic food photographer. Please welcome Køkken69 to Rasa Malaysia and learn more about the Singaporean version of Hokkien Mee! It is too old fashioned to proclaim that I am honoured to be invited by super star food blogger, Bee to do a guest post for her immensely successful blog, Rasa Malaysia. Unfortunately, for my lack of eloquence, that is probably the best way to sum up my thrill and appreciation for this opportunity. Excited as I might be, I was also plagued with a bugging concern over what else I can bring to a blog that is already so rich in content. I doubt that there is any Malaysian/ Singaporean dish that has not been featured on Rasa Malaysia already&#8230; I was literally at the cusp of exasperation when I recall a dish which I have been told is not available in Malaysia. Fried Hokkien Mee, literally translates to mean noodles,fried Fujian style. Fujian (Hokkien) is a province in Southern China. Most of the Chinese residing in Malaysia and Singapore have roots originating from the Fujian province. Hence, Fujian/Hokkien cuisine and way of cooking tend to feature prominently in the local chinese food here. Despite being close neighbours, Singapore and Malaysia frequently have their competitive moments. Some trivial, some not so&#8230; Both nations are fierce food lovers and there have been countless debates on who has better food and who should lay claim to ownership of a particular dish&#8230; There are,...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/singapore-hokkien-mee-recipe/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Mee Udang (Malay Prawn Noodle)</title>
		<link>http://rasamalaysia.com/mee-udang-malay-prawn-noodle-recipe/</link>
		<comments>http://rasamalaysia.com/mee-udang-malay-prawn-noodle-recipe/#comments</comments>
		<pubDate>Sat, 10 Apr 2010 21:44:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Prawn]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6902</guid>
		<description><![CDATA[Eating Pleasure is one of the Malaysian food blogs I have been following silently for a long time. I drool over the delicious foods posted on Eating Pleasure—delicious home-made dishes, eating out, and simply gorgeous and mouthwatering food photography. Authored by Little Inbox, a wedding photograher, Eating Pleasure whets my virtual appetite, especially when I miss the foods from home. The guest post today is mee udang or Malay prawn noodle, commonly served by Malay hawkers at their &#8220;warung&#8221; (small cafe) by the coast in Penang, using the freshest catch from the sea. (Mee Udang is vastly different from Penang Hokkien Mee, or Chinese prawn noodles.) Please give your warmest welcome to Eating Pleasure! It was a surprise to me when Rasa Malaysia emailed me for a guest post invitation. I&#8217;m so happy to be given such an opportunity. It&#8217;s such an honour for me to write on a Malaysian&#8217;s famous food blog—Rasa Malaysia. Both of us brainstormed about what Penang food should I introduce here. So, here is it &#8211; Mee Udang. Mee Udang or Malay Prawn Noodle is very famous in Penang. One can easily find it at Malay hawker stalls near seaside, where the prawns are fresh from the sea&#8230; My place is just walking distance to the seaside. I can get fresh sea prawns directly from fisherman at a very low cost. That gives me the privilege to share my home cooked Mee Udang here. A plate of yellow noodle top with huge fresh prawns in sourish tomato gravy, it is indeed appealing. (Click Page 2 for the Mee Udang (Malay Prawn Noodle) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mee-udang-malay-prawn-noodle-recipe/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Tandoori Prawn</title>
		<link>http://rasamalaysia.com/tandoori-prawn-recipe/</link>
		<comments>http://rasamalaysia.com/tandoori-prawn-recipe/#comments</comments>
		<pubDate>Fri, 19 Feb 2010 18:51:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Prawn]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5862</guid>
		<description><![CDATA[I first discovered Aapplemint a few years ago and it was love at first sight. I was mesmerized by the gorgeous food photography, her mouthwatering recipes, exotic travels, and most importantly, the uber-talented Kajal/Kate who has the most beautiful face. Needless to say, Aaaplemint remains one of my favorite food blogs and it&#8217;s with great pleasure that I have Aapplemint as a guest writer today sharing her delectable tandoori prawn recipe. Through various emails in the past few years, I came to know that Kate and I share many things in common—favorite restaurants/foods in Hong Kong, a penchant for traveling, and photography. Please give your warmest welcome to Aapplemint and learn all about the history and origin of Indian tandoori. Everybody loves a good tandoori, but very few really know the history behind it. The recipe originated in the early 1900&#8242;s in Peshawar &#8211; then India. It started with chicken marinated in yogurt and spices, and then cooked in a &#8216;tandoor&#8217;. The tandoor is actually native to India dating back to 3000 BC. Small mud plastered ovens resembling Tandoor with a side door have been found in Harappa and Mohenjodero settlements of ancient Indus valley. But it was the Moguls who in the 1900&#8242;s made it portable, carried it everywhere they went and thus found its way in India from Persia. The far famed tandoori chicken is from the recent times comparatively. Created by a chef in the Moti Mahal restaurant in 1948, it was a hit almost instantly. Cooked at a extremely high temperature in the tandoor the chicken remains succulent and juicy inside, and a crispy outside with an aroma, that can bring the dead back to life, just to have a bite of that delectable chicken. Over the time, the same marination has been used for different...]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Caramel Shrimp (Vietnamese Tom Rim)</title>
		<link>http://rasamalaysia.com/vietnamese-caramel-shrimp-recipe-tom-rim/</link>
		<comments>http://rasamalaysia.com/vietnamese-caramel-shrimp-recipe-tom-rim/#comments</comments>
		<pubDate>Tue, 15 Dec 2009 00:35:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5285</guid>
		<description><![CDATA[When it comes to one ingredient that I consume more than anything else in the world, it has to be shrimp. I love shrimp and I can eat it every day and for every meal. I am addicted to it. When I had caramel shrimp at Cat Restaurant in Little Saigon a few weeks ago, I fell head over heals in love with it. It was one of the most delicious shrimp dishes ever and the taste was rich and intense—sweet, salty, savory, and extremely umami. I came home and did some research on my cookbooks and the internet for the recipe but I was undecided. And then David of Houston Wok came to my rescue and shared his Vietnamese caramel shrimp or tom rim recipe with me. I made it for my good friend Show Shanti (check out her beautiful blog and awesome photography about learning authentic Chinese cooking from real Chinese families in China, a MUST-READ) and we all thoroughly enjoyed it. (Click Page 2 for the Vietnamese Caramel Shrimp Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vietnamese-caramel-shrimp-recipe-tom-rim/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)</title>
		<link>http://rasamalaysia.com/char-kuey-teow/</link>
		<comments>http://rasamalaysia.com/char-kuey-teow/#comments</comments>
		<pubDate>Tue, 03 Nov 2009 23:30:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Prawn]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4969</guid>
		<description><![CDATA[When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Penang Assam Laksa, Hokkien Prawn Noodles, and Char Kuey Teow. It&#8217;s hard to decide which one is the most popular, but if you go to Penang, you won&#8217;t—and don&#8217;t want to—miss these three stellar hawker food. Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok. The mouthwatering aroma is the &#8220;wok hei&#8221; or breath of wok. If you&#8217;ve been to Penang and walk on streets where there are Char Kuey Teow hawkers, you&#8217;ll know what I mean. A great Char Kuey Teow beckons you from blocks away; the tempting aroma fills the air and lure diners in from afar. The very thought of that smell is enough to set my stomach rumbling. While Char Kuey Teow can be found throughout Malaysia, the Penang version reigns supreme. I&#8217;ve heard many stories about tourists from Hong Kong, Taiwan, Singapore, Australia, and beyond who trek religiously to Penang for a satisfying meal of the dish. Somehow, Char Kuey Teow from outside of Penang is simply an inferior shadow of the real stuff—lack of wok hei, too dark in color, and/or wrong taste and texture. And that&#8217;s the very reason why Malaysians from out-of-state would go to Penang—just to have a plate of Char Kuey Teow. Char Kuey Teow is one the most requested recipes on Rasa Malaysia. I have readers who&#8217;ve been begging me to post my Char Kuey Teow recipe since three...]]></description>
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		<slash:comments>141</slash:comments>
		</item>
		<item>
		<title>Thai Curry</title>
		<link>http://rasamalaysia.com/thai-curry/</link>
		<comments>http://rasamalaysia.com/thai-curry/#comments</comments>
		<pubDate>Sat, 29 Aug 2009 07:36:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4197</guid>
		<description><![CDATA[Thai curry is gaining popularity thanks to the many great Thai restaurants in the United States.  Making a great bowl of Thai curry to go with soft and fluffy jasmine rice is easier than you think, even though you might not be familiar with Thai ingredients. I love all sorts of curry but I find Thai curry one of the easiest curry to master. Instant curry paste from trusted brands such as Mae Ploy and Maesri are readily available in Asian markets or online. Get yourself a bottle of fish sauce, palm sugar (or sugar as a replacement), coconut milk, and you will most certainly have a decent bowl of Thai curry. I made this flavorsome Thai curry yesterday from leftover ingredients in my fridge, all in less than 30 minutes. Call me lucky but I always have fr0zen seafood, so I made Thai red curry with tiger prawns and scallops. I then served my Thai curry over a bowl of steamed jasmine rice. It was an easy but uber satisfying lunch. Think Thai curry is too complicated or intimidating to attempt at home? Think twice. Cooking Asian food is rather easy and a rewarding experience. Follow my recipe below and you will soon be whipping  up a mean pot of Thai curry for your family! Now, what is your favorite Thai curry? (Click Page 2 for the Thai Curry Recipe)]]></description>
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		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Shrimp and Chive Dumplings (韭菜虾饺)</title>
		<link>http://rasamalaysia.com/shrimp-and-chive-dumplings/</link>
		<comments>http://rasamalaysia.com/shrimp-and-chive-dumplings/#comments</comments>
		<pubDate>Sun, 09 Aug 2009 06:21:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chives]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4022</guid>
		<description><![CDATA[When it comes to cooking or eating, I am very spontaneous. It&#8217;s about what comes to mind at the very moment when I am hungry&#8211;a recipe from a cookbook, a mouthwatering picture online, or a sudden craving. These shrimp and chive dumplings were a result of browsing two sinfully delicious posts: Use Real Butter&#8217;s chive dumplings and Andrea Nguyen&#8217;s Asian Dumplings Cookbook teaser. Those succulent chive and shrimp dumplings had me at first sight. I was going to make har gow or the ever-popular Cantonese shrimp dumplings but the thought of folding the delicate morsels discouraged me. I decided to make shrimp and chive dumplings (韭菜虾饺), but had no patience making the wheat starch skin from scratch. I wanted my shrimp dumplings and I wanted them pronto; I thought of a way to cheat, which I have seen at a few dim sum restaurants. The answer is wrapping the shrimp dumplings with regular dumpling/potsticker wrappers or wonton skin. I settled on wonton skin. (Now, what is the technique to make shrimps Chinese-restaurant crunchy&#8211;the springy texture and mouth feel as if the shrimps &#8220;bounce&#8221; in your mouth and &#8220;crunch&#8221; when you bite into them? A secret that no Chinese chefs would teach you, but I will. Click here to learn all about it.) Anyway, here is my shrimp and chive dumplings recipe&#8211;a popular pan-fried dumpling on dim sum menu. These shrimp and chive dumplings perked me up as soon as I had the first bite, and yes, those shrimps did &#8220;crunch&#8221; and &#8220;bounce&#8221; in my mouth and as delicious as the ones served at dim sum restaurants (I am serious!). Click on the image in the gallery above to view complete photoset and also step-by-step picture guide on how to make shrimp and chive dumplings. (Click Page 2 for the Shrimp and Chive Dumplings...]]></description>
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		<slash:comments>67</slash:comments>
		</item>
		<item>
		<title>Tamarind Prawn (Assam Prawn)</title>
		<link>http://rasamalaysia.com/tamarind-prawn-assam-prawn/</link>
		<comments>http://rasamalaysia.com/tamarind-prawn-assam-prawn/#comments</comments>
		<pubDate>Wed, 22 Apr 2009 22:57:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3134</guid>
		<description><![CDATA[Tamarind prawn or assam prawn is a Malaysian-Nyonya recipe, one that I grew up eating as my late mother made a killer dish of assam prawn, or &#8220;assam heh/亚参虾&#8221; (in Hokkien dialect). While most Nyonya recipes call for long list of ingredients and tedious preparations, tamarind prawn (assam prawn) is surprisingly easy to make and takes only a few ingredients: tamarind, sugar, and salt. Despite the easy recipe, tamarind prawns (assam prawns) are impossibly delicious as the tamarind gives the prawns the bold and tart flavors while accentuating the briny sweet taste of prawns&#8230;(get tamarind prawn or assam prawn recipe after the jump) I highly recommend this tamarind prawn (assam prawn) recipe if you love prawns/shrimps and wish to venture into Nyonya cooking.  It will the best prawn dish you have yet to savor! (Click Page 2 for the Tamarind Prawn/Assam Prawn (亚参虾) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/tamarind-prawn-assam-prawn/feed/</wfw:commentRss>
		<slash:comments>69</slash:comments>
		</item>
		<item>
		<title>Cucur Udang (Prawn Fritters) Recipe</title>
		<link>http://rasamalaysia.com/cucur-udang-prawn-fritters-recipe/</link>
		<comments>http://rasamalaysia.com/cucur-udang-prawn-fritters-recipe/#comments</comments>
		<pubDate>Sat, 27 Dec 2008 21:06:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/cucur-udang-prawn-fritters-recipe/</guid>
		<description><![CDATA[A few months ago, I introduced Malay cooking to you via this post. Today, I am very glad to have Mastura of Foodilicious on board as a guest writer, a talented Penang food blogger and photographer who cooks beautiful and sinfully delicious Malay food and more. On Foodilicious, Mastura shares mom-daughter Malaysian home cooking, street food, baking, and restaurant dining. I personally learn a lot about Malay cooking from Foodilicious and I hope you do, too! :) Cucur Udang (Malaysian Prawn Fritters) Guest Writer: Foodilicious This weekend, my special Malaysian food to share with the world would be &#8220;Cucur Udang&#8221; or prawn fritters. Almost every Malaysian&#8217;s favorite, prawn fritters are eaten as evening tea snacks or as an appetizer to main meals. Cucur Udang is also commonly known amongst Malaysians as &#8220;jemput jemput udang&#8220;, &#8220;jemput&#8221; meaning &#8220;invitation&#8221; and &#8220;udang&#8221; being &#8220;shrimps&#8221;. It is called &#8220;jemput&#8221; because of the bite-size of the fritters. Other Malaysian favorite fritters are Cucur Bawang (onion fritters), Cucur Ikan Bilis (anchovies fritters), Cucur Jagung Manis (sweet corn fritters) and Cucur Badak (hippo fritters&#8230; well, direct translation that is but it is called so because of its roundness!). So today, let me share with you a home made family favorite Malay dish: Cucur Udang&#8230; What does Cucur Udang taste like? Crispy golden brown crust on the outside, once bitten, a softer texture reveals and you will taste fresh shrimps, crunchiness of the sweet corn kernels, and a slight spiciness to it. Deliciously savory! Cucur Udang can be eaten on its own but my family enjoy dipping it with either sweet chili sauce or peanut sauce. Enjoy! (Click Page 2 for the Cucur Udang Recipe)]]></description>
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		<slash:comments>17</slash:comments>
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