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	<title>Rasa Malaysia &#187; Satay</title>
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	<description>Easy Asian Recipes</description>
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		<title>Beef Satay with Spicy Peanut Sauce</title>
		<link>http://rasamalaysia.com/beef-satay-recipe/</link>
		<comments>http://rasamalaysia.com/beef-satay-recipe/#comments</comments>
		<pubDate>Mon, 19 Mar 2012 16:35:58 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Broil/Grill]]></category>
		<category><![CDATA[Satay]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14168</guid>
		<description><![CDATA[As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a beef stir-fry, or diced up, skewered and grilled ala shish kebabs or satay. Since I am in the mood for an appetizer, I decided to use it to make some Malaysian-style Beef Satay. I would say Satay is undisputably Malaysia&#8217;s &#8220;King of Street Foods&#8221;. It is enjoyed by people from all walks of life, regardless if you is looking for a light appetizer or a complete meal. It is the perfect item to order, especially when you&#8217;re out with a group of friends. And it will definitely impress anyone that you are introducing Malaysian street food to for the first time. Just as Ampang is famous for Yong Tau Foo and Klang for Bak Kut Teh, Kajang is another town in the State of Selangor that is famous for a signature street food &#8211; Satay. Kajang Satay is renowned for it&#8217;s signature Satay sauce and slightly larger portion of meat among other secret ingredients used that have yet to be made public. I am sure it&#8217;s a closely guarded family secret just like KFC&#8217;s 11 herbs and spices. Anyway, nowadays you don&#8217;t have to make a special trip to Kajang just for the Satay as more and more Kajang Satay outlets are springing up all around Malaysia. If you are jonesing for some Satay right at home, you can always follow my recipe to satisfy your craving instead. (Click Page 2 for the Beef Satay with Spicy Peanut Sauce Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/03/beef_satay_hp.jpg"/></div>]]></description>
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		<slash:comments>20</slash:comments>
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		<title>Sate Lilit Bali Recipe</title>
		<link>http://rasamalaysia.com/sate-lilit-bali-recipe-highlights-of/</link>
		<comments>http://rasamalaysia.com/sate-lilit-bali-recipe-highlights-of/#comments</comments>
		<pubDate>Wed, 04 Feb 2009 21:47:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indonesian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Satay]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/sate-lilit-bali-recipe-highlights-of-indonesian-cuisine/</guid>
		<description><![CDATA[Sate (Indonesian spelling) or Satay (Malaysian spelling) is one of the most loved foods in Southeast Asia. Today, I have the talented Dhi at Cooking Etcetera as a guest writer on Rasa Malaysia. In collaboration with Pepy of Indonesia-Eats, both of them will be writing about &#8220;Highlights of Indonesian Cuisine&#8221; and start the series with Indonesian sate. I am personally very excited to learn more about Indonesian cuisine and I hope you will enjoy (and follow) their guest posts here on Rasa Malaysia. Please welcome Cooking Etcetera. In light of the growing interest in Asian cuisine, particularly Malaysian, Indonesian and Singaporean cuisine, Indonesia-Eats and I have started a guest post series &#8220;Highlights of Indonesian Cuisine&#8221; on Rasa Malaysia. We aim to introduce Indonesian food to the food blog community and explain what Indonesian food is really all about. To kick start the series, we are sharing some of the most popular Indonesian Sate recipes with you. Indonesia is a nation comprised of more than 17,500 islands that span across a wide geographical area. As a result, Indonesian cuisine is diverse as it&#8217;s paired with the influences from the many culture in the archipelago. Sate (or Satay) is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork, or fish. Sate is commonly threaded onto bamboo skewers, grilled over charcoal fire or coconut-shell charcoal, and then served with various spicy dipping sauces. Sate is believed to have originated from Java, Indonesia, but it is also popular in many Southeast Asian countries such as Malaysia, Singapore, Thailand, and Vietnam. Sate is a very popular street food in Indonesia; it can be served as a side dish, or a main dish at lunch or dinner. (Source: Wikipedia) Indonesia is THE home of Sate. Indeed, sate is claimed as Indonesia&#8217;s national dish,...]]></description>
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		<slash:comments>22</slash:comments>
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		<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>

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		<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>
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		<slash:comments>21</slash:comments>
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		<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>

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		<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>Chicken Satay Recipe</title>
		<link>http://rasamalaysia.com/recipe-chicken-satay/</link>
		<comments>http://rasamalaysia.com/recipe-chicken-satay/#comments</comments>
		<pubDate>Tue, 05 Sep 2006 03:49:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Satay]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/chicken-satay-recipe/</guid>
		<description><![CDATA[(Originally published on 9/4/2006. Updated with new pictures.) Malaysian Satay—those little skewers of meat with satay peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia. Walk down any street in the country and the mouthwatering aroma of satay exudes from practically every corner you pass: roadside satay stalls, hawker centers, pasar malam (night markets), kopitiam (Chinese coffee shops), and even high-end restaurants&#8230; Of course satay is universally loved across Southeast Asia. (It&#8217;s commonly believed that satay is the region&#8217;s distant cousin to the Middle-Eastern kebabs, thanks to the spice route and the culinary influence of the early Arab traders.) However each country has their own interpretation for satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian satay tend to be sweeter because of kecap manis (sweet soy sauce) while the Thai satay is slightly less sweet since coconut milk is used instead&#8230; No surprise then that Malaysian Satay is made with ingredients and spices commonly found in Malaysian cooking; shallots, lemongrass, turmeric powder (kunyit), and coriander powder. The basic recipe calls for the cook&#8217;s meat of choice—be it chicken, beef, lamb, or pork—to marinate for many hours or even overnight so as to lock in the flavor. In addition to the peanut dipping sauce, Malaysian satay is served with ketupat, onions, and cucumber. Trust me, the taste of these side dishes complement each other exquisitely. When I make chicken satay at home I often save time by using off-the-shelf satay marinate powder such as Ayam brand satay seasoning (aka &#8220;cheated&#8220;), but the existence of Rasa Malaysia has motivated me to try making everything from scratch, if possible. So I will admit to modifying the traditional and authentic Malaysian chicken satay recipe with a tint of kecap manis and Chinese oyster...<br /><br /><div><img src="/images/homepage/satay_hp.jpg"/></div>]]></description>
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		<slash:comments>104</slash:comments>
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