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	<title>Rasa Malaysia &#187; Sambal</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>
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		<item>
		<title>Malaysian-style BBQ Seafood</title>
		<link>http://rasamalaysia.com/malaysian-style-bbq-seafood/</link>
		<comments>http://rasamalaysia.com/malaysian-style-bbq-seafood/#comments</comments>
		<pubDate>Tue, 22 Jun 2010 17:20:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Sambal]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7271</guid>
		<description><![CDATA[My good friends Farina and Michael came over to visit last week and we made some Malaysian-style BBQ seafood, inspired by this popular hawker fare in Kuala Lumpur (KL), Malaysia. They are called Portuguese-style baked seafood. There is really nothing Portuguese about it but Malaysia do have some Portuguese descendants because Malacca was a Portuguese colony in the 16th century. So perhaps this is how they bake their seafood—with fiery sambal, okras, and wrapped with aluminum foil. Farina and I enjoyed our BBQ so much. As Malaysians, we concluded that this is probably the best way to serve seafood BBQ-style. Our favorite is the BBQ clams with sambal and okras. It was simply lip smackingly delicious. To prepare these mouthwatering Malaysian-style BBQ, all you need are your favorite seafood and shellfish: shimp, squid, fish (we like stingray or white pomfret), clams, and some okras. Mix the seafood of your choice (you can also do a seafood combination) with sambal, okra, and wrap the aluminum foil tightly (preferably two layers to avoid leakage), and off onto the grill. That&#8217;s it. Try this new recipe this summer. You will not be disappointed! (Click Page 2 for the Malaysian-style BBQ Seafood Recipe)]]></description>
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		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Sambal Tumis Sotong (Squid Sambal)</title>
		<link>http://rasamalaysia.com/sambal-tumis-sotong-squid-sambal-recipe/</link>
		<comments>http://rasamalaysia.com/sambal-tumis-sotong-squid-sambal-recipe/#comments</comments>
		<pubDate>Fri, 14 May 2010 02:20:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sambal]]></category>
		<category><![CDATA[Squid]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7055</guid>
		<description><![CDATA[A few weeks ago, I discovered a Malay food blog, Selera Malaysia. I love Malay food as much as I love my Penang hawker food (street food), Chinese, and Nyonya food. One of  the signature Malay recipes is sambal tumis or sauteed sambal, which is the building block for many mouthwatering and appetizing Malay and Nyonya dishes. Please welcome Selera Malaysia to Rasa Malaysia as he shares his sambal tumis sotong (squid sambal) recipe with us. Being a food blogger and talking about Malaysian foods, I am glad when Rasa Malaysia offers me to write a post here. It’s a Sambal Tumis Sotong or squid sambal first suggested by her when she approach me to write on Rasa Malaysia as a guest writer. For those who are familiar with Malaysian cuisine, there will be no further introduction needed on sambal but for those who aren’t, sambal is a chili based sauce, prepared mainly from mixed paste of dried chillies, shallots and garlic. It easy to cook but need a lot of practice to make a good sambal. The secret tips of making a delicious sambal is to sauté the chili paste until the paste separated from oil or in Malay until ‘pecah minyak’. People always been advised to sauté until fragrant, however this is just to general&#8230; Sambal tumis sotong is simply delicious dish and easy to prepare. It can be served with boiled rice together with selections of Chinese Greens such as bok choy, kailan/gailan and others. (Click Page 2 for the Sambal Tumis Sotong (Squid Sambal) Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/sambal-tumis-sotong-squid-sambal-recipe/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Sambal Telur Recipe (Egg Sambal)</title>
		<link>http://rasamalaysia.com/sambal-telur-recipe-egg-sambal/</link>
		<comments>http://rasamalaysia.com/sambal-telur-recipe-egg-sambal/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 17:10:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Sambal]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4599</guid>
		<description><![CDATA[Sambal—precisely cooked sambal—is a notably versatile and robust component in traditional Malaysian cooking. It&#8217;s the building block of many scrumptious and colorful Malay and Nyonya dishes and marries well with wide array of ingredients: seafood, tofu, eggs, and vegetables. Once you master the skill of making a great sambal, you can prepare numerous variations of lusciously addictive sambal-laden dishes, for example: grilled fish with banana leaf, sambal eggplant, prawn sambal, or in this instance, egg sambal or sambal telur. Sambal has the virtue of adding layers of complex flavors to any everyday ingredients; it brightens up a simple ingredient and adds zesty, piquant, and tantalizing notes to the finished dish. Sambal telur or egg sambal is a Malay concoction. I usually fry up a huge batch of sambal in oil until it reaches the perfect texture, flavor, and consistency and then I&#8217;d store my sambal in the fridge for days or even weeks. To make sambal telur, I&#8217;d boil some eggs and then sauté them with sambal so they are nicely coated with it. Sambal telur is a quick and easy recipe but exceptionally pleasing! Once in a while, I&#8217;d deep fry the hard boiled eggs so the outer layer of the eggs turns golden brown and crisp. This variation of sambal telur or egg sambal tastes even finer because of the mouthfeel of the eggs. Either way, sambal telur doesn&#8217;t disappoint. (Click Page 2 for the Sambal Telur Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/sambal-telur-recipe-egg-sambal/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Grilled Fish with Banana Leaf</title>
		<link>http://rasamalaysia.com/grilled-fish-with-banana-leaf/</link>
		<comments>http://rasamalaysia.com/grilled-fish-with-banana-leaf/#comments</comments>
		<pubDate>Wed, 29 Jul 2009 17:49:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Sambal]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3980</guid>
		<description><![CDATA[This is the grilled fish recipe that I am reluctant to share. Why? Because it&#8217;s so darn good and perfect. I secretly wanted to stash my hand written Malaysian grilled fish recipe somewhere and hoping that one day, a mega chef like Jean-Georges Vongerichten would pay me $10,000 for this precious recipe. But I am a nice person; I love sharing all the good things in life with others. In fact, sharing is an infectious virtue of mine&#8211;it brings bright smiles to my face when others share my joy, and in this case, great taste. I had a grilled fish recipe in my archive, but that one wasn&#8217;t as good. In early June, when I was home in Penang, I had a very good grilled fish (ikan bakar/ikan panggang) at this Malay warung (stall) by the sea. I had grilled stingray, as usual. (Stingray is edible and one of the best fish for grilling, especially when wrapped with banana leaves.) The sambal topping was exquisite &#8211;spicy, aromatic, pungent, salty, sweet, and well-balanced. I examined it closely with my eyes and taste buds and tried to deconstruct what went in there and I think I might have gotten it, or at least, very close to it. I also figured out a way to grill fish using my all-American stove top with the smell, taste, and authenticity triumph the ones served by some of the best Malay ikan bakar stalls in Malaysia. I really urge you to try this grilled fish recipe and have put together a step-by-step picture guide in the gallery above for your easy reference. I think my late grandmother and parents would have been so proud of me had they tasted my grilled fish with banana leaf. Enjoy! (Click Page 2 for the Grilled Fish with Banana Leaf...]]></description>
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		<slash:comments>77</slash:comments>
		</item>
		<item>
		<title>Sambal Udang (Prawn Sambal) with Roti Jala Recipe</title>
		<link>http://rasamalaysia.com/roti-jala-with-sambal-udang-prawn/</link>
		<comments>http://rasamalaysia.com/roti-jala-with-sambal-udang-prawn/#comments</comments>
		<pubDate>Wed, 03 Sep 2008 15:56:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Sambal]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/sambal-udang-prawn-sambal-with-roti-jala-recipe/</guid>
		<description><![CDATA[Sambal Udang or prawn sambal is a very popular Malaysian dish and there are many different recipes available. The one I love the most is my late mother&#8217;s sambal udang recipe, a very simple prawn sambal dish that I will share with you all one day. My second favorite will have to be my friend Salt and Turmeric&#8216;s authentic Malay sambal udang tumis (prawn sambal), which tastes different but equally delicious. Prawn sambal is always my most requested dish whenever I visit F. So, you could imagine how overjoyed I was when F gave me a bottle of her sambal tumis a few weeks ago&#8211;all done and ready-to-go in a bottle. Naturally, the first thing I did after I came home from F&#8217;s was cooking up a nice serving of prawn sambal to go with my favorite roti jala (lacy pancakes). Roti jala with sambal udang is a perfect &#8220;buka puasa&#8221; dish during the month of Ramadan and I wanted to share the following recipe with you. Happy eating! (Click Page 2 for the Sambal Udang (Prawn Sambal) with Roti Jala Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/roti-jala-with-sambal-udang-prawn/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)</title>
		<link>http://rasamalaysia.com/recipe-nasi-lemak-coconut-milk-rice/</link>
		<comments>http://rasamalaysia.com/recipe-nasi-lemak-coconut-milk-rice/#comments</comments>
		<pubDate>Tue, 09 Jan 2007 08:16:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Anchovies]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Sambal]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/nasi-lemak-recipe-malaysian-coconut-milk-rice-with-anchovies-sambal/</guid>
		<description><![CDATA[As a self-proclaimed Malaysian home cook, it&#8217;s a shame that it took me so long to prepare nasi lemak, the de facto national dish of Malaysia. In my opinion, a truly remarkable nasi lemak is not to be taken lightly; it should fulfill a few requisites: quality, texture, flavors, and, of course, the right ingredients. This past weekend, I finally found the time and dedication to make this legendary dish&#8230; The difference between a good nasi lemak and an exceptionally marvelous nasi lemak lies in the use of pandan leaves/screwpine leaves. Possessing highly fragrant floral smell, these leaves are used abundantly in Malaysian cuisine to infuse rice dishes or desserts with the signature aroma; a nasi lemak will not be a true nasi lemak without their presence. The other main ingredient of nasi lemak is dried anchovies, or known locally by ikan bilis. These little salted fish are used in the sambal. As sambal is of the essence when making nasi lemak, I was extremely zealous when preparing it. I shun away from electrical appliances. Nasi lemak deserves better, it deserves to be prepared the traditional way, that is, with mortar and pestle. I gathered all the ingredients for my rempah (spice paste), patiently and gracefully pounded away just like any traditional Malaysian home cooks do. This very exercise brought back a flood of memories. As a child, I loved observing my grandmother, my mother, and my aunt when they prepared their rempah with batu giling (a flat surfaced granite grinding stone); I would always volunteer to help them with the chore as it was pure fun playing real life masak-masak (cooking). As I reminisced back those childhood days in my family&#8217;s kitchen, I came to realize that it was probably the beginning of my life-long passion for cooking. (Click...]]></description>
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		<slash:comments>146</slash:comments>
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