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	<title>Rasa Malaysia &#187; Soy Sauce</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Chinese Chicken Parcels</title>
		<link>http://rasamalaysia.com/chinese-chicken-parcels/</link>
		<comments>http://rasamalaysia.com/chinese-chicken-parcels/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 16:49:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22915</guid>
		<description><![CDATA[On lazy days when I don&#8217;t want to fire up my wok and make a traditional Chinese stir-fry or wok cooking, I always make use of my oven to prepare easy and breezy meals. One of my favorite things to make is Chinese chicken parcels, marinated and wrapped with aluminum foil and baked in the oven. The end results are always so tempting and mouthwatering: the aroma as soon as you unwrap the foil, the juicy and tender chicken meat, and the exotic smell of the star anise. Fresh off the oven and after the parcels cool off, I usually shred the chicken into pieces, and eat with fresh steamed rice. The juice from the chicken parcel is so good with rice, and the chicken makes every mouthful of the rice oh-so-yummy. As I am writing this post, the thought of the chicken parcel is enough to set my stomach rumbling&#8230; If you are not familiar with star anise, it&#8217;s a spice shaped like a star, with a flavor that closely resemble anise. It&#8217;s a very important spice in many Chinese recipes, and you can get them easily in any spice aisle now. Make sure that you buy the whole star anise, and not the star anise powder, as they are commonly used in whole instead of powder form. If you think the aroma of the star anise is a little overwhelming for your taste, feel free to cut down the quantity used. Have fun cooking this Chinese chicken parcels recipe and enjoy the meal! (Click Page 2 for the Chinese Chicken Parcels Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/04/Asian-Chicken-Parcels-slider.jpg"/></div>]]></description>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Asian-Brined Pork Chops</title>
		<link>http://rasamalaysia.com/asian-brined-pork-chops/</link>
		<comments>http://rasamalaysia.com/asian-brined-pork-chops/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 19:19:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Orange]]></category>
		<category><![CDATA[Pork Chop]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22489</guid>
		<description><![CDATA[Once in a while, I have a sudden craving for pork chops (check out my Peking pork chop recipe) and I would always ask Mr. Rasa Malaysia to buy the Taiwanese fried pork chops back home for me. There is this restaurant nearby his office that I love: battered and deep-fried glorious pork chop, specked with black pepper. However, in recent months, the quality of their pork chops have really gone down the hill. Instead of a thick succulent piece of meat, they have &#8220;downsized&#8221; the pork chop to a thin slice, and as a result, what we get is a piece of tough, chewy, greasy, battered-laden jerky. We were so disappointed. Last weekend, I thought I would try to make my own pork chops, but the thought of making Peking pork chop is a little overwhelming on a leisure Saturday. And as I was browsing through the stack of magazines piling high up on the kitchen counter, I found a recipe in the January issue of Food &#38; Wine magazine that looks absolutely mouthwatering: Asian-brined pork chops doused in a brine of soy sauce, mirin, ginger, sesame oil, and even orange. A recipe like this is sure to fire up my appetite. So I got myself some thick pieces of pork chops, thanks to the deprivation from the Taiwanese restaurant. After eight magic hours of soaking in the brine, we had these wonderful Asian-brined pork chops for our lunch. Sinking my teeth into the juicy pieces of pork chops, I reveled in the meatiness of the pig. It was a satisfying meal! If you like pork chops, try this and choose the thickness you like. (Click Page 2 for the Asian-Brined Pork Chops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/03/Asian-Brined-Pork-Chop-slider.jpg"/></div>]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Supreme Soy Sauce Chow Mein (豉油皇炒面)</title>
		<link>http://rasamalaysia.com/supreme-soy-sauce-chow-mein/</link>
		<comments>http://rasamalaysia.com/supreme-soy-sauce-chow-mein/#comments</comments>
		<pubDate>Tue, 26 Mar 2013 18:19:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22510</guid>
		<description><![CDATA[I love Cantonese dim sum and every time I go dim sum, other than the dainty little dumplings and soft fluffy steamed buns, I always order a plate of supreme soy sauce chow mein, or 豉油皇炒面. Supreme soy sauce chow mein is basically plain fried egg noodles seasoned with soy sauce. The greasy, glistening, brown-colored fried noodle dish is the epitome of Cantonese cooking: the simplest ingredients, perfect breadth of wok or wok hei, and the timing of wok cooking. A great supreme soy sauce chow mein can be very addictive and utterly scrumptious, no less than the flavorful and delicate dim sum. It&#8217;s a plate of savory, toasty (from the perfect wok hei), and greasy goodness! I can&#8217;t stop eating it and always want more. Since the ingredients are really simple, I decided to attempt it at home. I fired up my well-seasoned cast iron wok, prepared all the ingredients and had them right beside the wok. Using a pair of long wooden chopsticks, I successfully created my favorite dish at home, and the smoke alarm didn&#8217;t go off while I wok hei&#8217;ed the noodles! Having the ingredients right by the wok is essential to the success of this recipe because the high heat cooking process is so short that you have no time to turn around and find your ingredients, as just a matter of a few seconds can render your noodles overcooked and unsuccessful. For this supreme soy sauce chow mein recipe, it&#8217;s important to use a pair of long chopsticks to &#8220;stir fry&#8221; the noodles as they are more versatile than spatula; the motion of tossing the noodles with the chopsticks will loosen up the noodles so they don&#8217;t clump together. As a result, your noodles will be perfectly blended with the soy sauce seasonings, every...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/soy_sauce_chow_mein_hp.jpg"/></div>]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Honey-Glazed Baby Back Ribs</title>
		<link>http://rasamalaysia.com/honey-glazed-baby-back-ribs/</link>
		<comments>http://rasamalaysia.com/honey-glazed-baby-back-ribs/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 12:13:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Molasses]]></category>
		<category><![CDATA[Pork Ribs]]></category>
		<category><![CDATA[Sambal Oelek]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21369</guid>
		<description><![CDATA[One of the favorite food of Mr. Rasa Malaysia is baby back ribs. He loves all sorts of ribs, but especially partial to Chinese-style ribs and American BBQ ribs. He doesn&#8217;t have much of an opinion whenever we dine out as I am always the ones who decide where we eat at, but whenever he is in the mood to take charge, his answer is pretty predictable: ribs. He has taken me and his friends to unknown restaurants at obscure places, for some hole-in-the-wall ribs. If there is one thing he is obsessed with when it comes to food, I think that would be it, and very lucky for us, our good friend Slap Yo&#8217; Daddy is one of the top BBQ pit masters in the US, and he would always bring us some of his award-winning and extremely delicious baby back ribs. These honey-glazeed baby back ribs was prepared for him. I am not much a ribs person, other than using them to flavor my Chinese soups or stews, but I was pleasantly surprised with the sticky, gooey, and addictive great taste of this recipe. This honey-glazed baby back ribs recipe is adapted from the Food &#38; Wine magazine. I love the addition of sambal oelek or chili-garlic sauce for a tint of spicy note. Either way, Mr. Rasa Malaysia happily devoured the dish which was specially cooked for him. If you love yourself some Chinese/Asian-style good ribs, you can certainly try this recipe out! (Click Page 2 for the Honey-Glazed Baby Back Ribs Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/01/Honey-Glazed-Baby-Back-Ribs-slider.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Ginger Soy Soba</title>
		<link>http://rasamalaysia.com/ginger-soy-soba-recipe/</link>
		<comments>http://rasamalaysia.com/ginger-soy-soba-recipe/#comments</comments>
		<pubDate>Sat, 22 Dec 2012 14:38:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Soba]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=21099</guid>
		<description><![CDATA[My friend Simply Reem is famous for her ginger soy soba noodle. Her soba noodles with sweet ginger scallion sauce is one of the most pinned noodle pictures on Pinterest, and that says a lot about the recipe (and the accompanying photos). When I told her to fill in for me and guest post on Rasa Malaysia while I am traveling overseas, I suggested to turn her famous ginger soy soba noodles into a party food fit for holiday parties, and that the serving is on a soup spoon. She delivered and here is her gorgeous photography with the simple yet delicious ginger soy soba noodles. If you don&#8217;t have many soup spoons to serve at your party, you can always make a big batch of the noodles so your guests can help themselves. You can also serve the noodles in small appetizer bowls so the presentation of the ginger soy noodle looks enticing to the eyes as well as to the taste buds. This is the last recipe before the holidays. I hope you have enjoyed the many cookie recipes and party food recipes on Rasa Malaysia in the past few weeks. Happy holidays to you all and have a wonderful and safe celebration! (Click Page 2 for the Ginger Soy Soba Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/ginger_soy_soba_hp.jpg"/></div>]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Tebasaki (Nagoya Fried Chicken Wings)</title>
		<link>http://rasamalaysia.com/tebasaki-recipe/</link>
		<comments>http://rasamalaysia.com/tebasaki-recipe/#comments</comments>
		<pubDate>Wed, 28 Nov 2012 20:25:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Chicken Wings]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Sake]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20731</guid>
		<description><![CDATA[As a Japanese food lover, I am very lucky that I live in southern California. Many famed Japanese restaurants and chains hailed from Japan can be found in the Greater Los Angeles area. One of my favorite Japanese restaurants is Furaibo (風来坊), which is originated from the city of Nagoya in Japan. Furaibo is famous for its delicious and utterly addictive Nagoya-style tebasaki, or seasoned fried chicken wings which is a specialty food of the Nagoya region. I have had some great chicken wings, but the tebasaki served at Furaibo is a class of its own. The wings are lightly coated with flour and deep-fried. The surface of the wings are extremely crispy, dry, crackly, and lightly dusted with their secret dry seasonings. A bite into the chicken wing reveals the deep flavors of the glaze—savory, slightly sweet, and oozes umami. Furaibo Nagoya-style tebasaki are simply irresistible. After eating at Furaibo almost every week, I have finally decided to attempt the tebasaki recipe at home. I did a quick search and found a tebasaki recipe from Nagoya International Center. Based on the recipe and with my wild guesses, I developed my own tebasaki recipe. The verdict: my recipe is good and close to the taste I was trying to achieve. The texture of the chicken was almost spot-on as I deep-fried the wings twice at 300 degree Fahrenheit and then at 375 degree to crisp up the skin. For the glaze, I added a little extra umami by adding Mizkan Bonito Flavor Soup Base to the recipe. I also decided to present the tebasaki in a bento box, with steamed rice speckled with black sesame seeds, tamagoyaki (Japanese rolled omelet), and salad. If you are curious about tebasaki and its taste, you should definitely try out my recipe. It is very important that you buy...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/tebasaki_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Braised Pork Belly (Dong Po Rou/东坡肉)</title>
		<link>http://rasamalaysia.com/braised-pork-belly-dong-po-rou/</link>
		<comments>http://rasamalaysia.com/braised-pork-belly-dong-po-rou/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 08:28:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Pork Belly]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13211</guid>
		<description><![CDATA[Pork is most definitely not just &#8220;the other white meat&#8221; in China. From the smoky-licious BBQ Pork (叉烧) and Crispy Pork Belly (烧肉) in Cantonese cuisine to the dainty-licious Xiao Long Bao (小笼包) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking. In fact, the Chinese character for meat &#8216;肉&#8217; (ròu), refers to pork if no particular meat is specified (e.g. 咕噜&#8217;肉&#8217; translates to Sweet and Sour &#8216;Pork&#8217;). During one of my travels to China, I had the pleasure of introducing my taste buds to a deservedly popular pork dish in Chinese cuisine—the delicate and delectable Braised Pork Belly, Dongpo Pork (东坡肉). As I have mentioned before, many Chinese dish names tell interesting stories, like Beggar’s Chicken (叫化鸡) or Goubuli Baozi (狗不理包子). Dongpo Pork is an iconic feature of Hangzhou (杭州) cuisine and can be attributed to Su Shi (苏轼) a.k.a Su Dongpo (苏东坡), a scholar and court official during the Song Dynasty (宋朝), renowned today for his brilliance in poetry, calligraphy, and writings in Chinese literary history. There was a time when Su Dongpo was demoted for criticizing the emperor and sent to Huangzhou (黄州) in exile. One day, he was so engrossed in a game of Chinese chess (象棋) with an old friend that he forgot all about the Red-Cooked Pork Belly (红烧肉) braising on his stove. The fragrant aroma from the lengthy braising drifting in from the kitchen suddenly reminded him. As he took a bite of the pork, he was pleasantly surprised to find that the dish he thought had been ruined turned out to be even more tender and tastier than expected. Dongpo Pork was thus born. When he was later stationed in Hangzhou (杭州) and was overseeing a reconstruction project on the...<br /><br /><div><img src="/images/homepage/pork_belly_dongpo_rou_hp.jpg"/></div>]]></description>
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		<slash:comments>47</slash:comments>
		</item>
		<item>
		<title>Chinese-style Roast Chicken</title>
		<link>http://rasamalaysia.com/chinese-roast-chicken/</link>
		<comments>http://rasamalaysia.com/chinese-roast-chicken/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 06:10:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13086</guid>
		<description><![CDATA[The holidays season might be over but for those celebrating Lunar New Year, the festive season has just begun. The year of Dragon falls on January 23, 2012 and marks the celebration of Lunar New Year. Walk down the aisles of Asian grocery stores, especially Chinese, Korean, and Vietnamese here in the United States, you&#8217;ll see lots of Lunar New Year goodies out on display. This year, I&#8217;m going to share a series of delicious Chinese New Year recipes so you&#8217;ll be able to prepare a full course Chinese menu with my recipes! Chicken is a must-eat during Chinese New Year. Whole chicken is especially auspicious and it&#8217;s prepared for prayers to the ancestors in traditional Chinese homes. While regular boiled or steamed chicken is a common dish to serve, I&#8217;m partial to roast chicken, especially Cantonese BBQ style. My roast chicken is the kind you would get at Chinatown. There are certain techniques and secret ingredients involved to get to the desired taste and texture. I marinated the chicken overnight, and then air dry it for a few hours before roasting. I also created a special concoction for the skin to ensure crispiness. The best part of the roast chicken is the juice seeping out during the roasting process; drizzle the juice on steamed rice while you sink your teeth into the moist and tender pieces of chicken. This Chinese-style roast chicken is simply delicious and imparts the signature &#8220;烧腊&#8221; (Cantonese BBQ) aroma and flavors. You definitely have to check out my secret Chinese roast chicken recipe. Lunar New Year celebration lasts for 15 days, so below are more chicken recipes to whet your appetite. Also, don&#8217;t forget that I have 80+ Chinese recipes in my cookbook &#8220;Easy Chinese Recipes.&#8221; Pick up a copy today and celebrate Dragon year...<br /><br /><div><img src="/images/homepage/chinese_roast_chicken_hp.jpg"/></div>]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Red-cooked Pork Belly (红烧肉)</title>
		<link>http://rasamalaysia.com/red-cooked-pork-belly/</link>
		<comments>http://rasamalaysia.com/red-cooked-pork-belly/#comments</comments>
		<pubDate>Thu, 13 Oct 2011 16:33:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork Belly]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11964</guid>
		<description><![CDATA[Shanti is a good friend of mine, we met each other through her husband Peikwen Cheng—my ex-colleague and the most talented photographer I know. Based in Beijing, Shanti travels all over China meeting with local families to learn about authentic home-style Chinese cooking. Her many journeys are documented on ShowShanti. If you’re a fan of local culture and story-telling, you have to check out ShowShanti. She is also the proud designer of her gorgeous and colorful Chinese aprons, which you can enter to win. Don&#8217;t miss this scrumptious red-cooked pork belly recipe, which she learned from real Chinese home cooks in China, and remember to start following her adventures on ShowShanti.com. When I first came to China, I didn&#8217;t know about Chinese food any more than what I had eaten at countless Chinese restaurants in California. Typical dishes my family and I would order included egg flower soup 蛋花湯, barbecued-pork steamed buns 叉燒包, spareribs in black bean sauce, barbecued pork, roast pork, Cantonese roast duck, glutinous rice stuffed with pork and steamed in lotus leaves 糯米雞, Ma Po tofu, and pork fried rice. Those dishes were a great beginning for my American Chinese food repertoire. Upon living in China, I encountered many more dishes; too many to list and yet so many more to try. The dish that quickly made an impression on me was hóngshāo ròu (红烧肉, red-cooked pork belly)—cubed cuts of pork belly braised in soy sauce and fragrant spices with fat that tenders the lean and falls apart in the mouth. The savory-sweet combination seduces the taste buds, rendering me addicted to this dish for life. As I write this, I wonder, &#8220;Is it time for me to stew another pot of this simple dish that waited nearly three decades to find my appetite?&#8221; I learned a...<br /><br /><div><img src="/images/homepage/redbraisedporkbelly_slide.jpg"/></div>]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Daging Masak Kicap (Soy Sauce Beef)</title>
		<link>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/</link>
		<comments>http://rasamalaysia.com/daging-masak-kicap-soy-sauce-beef/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 21:49:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8040</guid>
		<description><![CDATA[I haven&#8217;t posted Malaysian recipes for a while, so much so that sometimes I question myself if my blog&#8217;s name still fits its recent content. Malaysian food is my native cuisine and the passion, love, and enthusiasm I have will never change. Truth be told, I&#8217;ve been trying to save my Malaysian recipes, for the possible opportunity to work on a Malaysian cookbook in the future. As most of you know, my Chinese cookbook will be released in Fall 2011 (most likely in September). I had wanted to write a Malaysian cookbook, sharing recipes and dishes that define the enormously diverse and scrumptious but underrated cuisine. Malaysian food is the unsung hero of Asian cuisines, as pointed out by Guardian UK recently. It&#8217;s too bad that the publishers in the US are not keen on a niche and somewhat unknown Malaysian cookbook. With the recent praises in the US media about Malaysian cuisine, such as Saveur 100 about kaya—a quintessential Malaysian concoction of coconut and egg jam, I hope that one day I&#8217;ll be able to shop for a deal to get a Malaysian cookbook published here in the United States. Anyway, I digress&#8230; Daging masak kicap or soy sauce beef is one of the beef dishes I often make at home. It&#8217;s an easy Malay recipe but the taste is absolutely delicious. It takes only a few ingredients—a tender cut of beef, soy sauce, and sweet soy sauce. I use shallots as an aromatic but onion is equally fine. I love drizzling the sauce over my steamed white rice, with a side of sambal belacan for a truly homey Malaysian meal. Do try out this soy sauce beef recipe! (Click Page 2 for the Daging Masak Kicap (Soy Sauce Beef) Recipe)]]></description>
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		<slash:comments>36</slash:comments>
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