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	<title>Rasa Malaysia &#187; Tamarind</title>
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	<description>Easy Asian Recipes</description>
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		<title>Penang Assam Laksa Recipe (Nyonya Hot and Sour Noodles in Fish Soup)</title>
		<link>http://rasamalaysia.com/recipe-penang-assam-laksa/</link>
		<comments>http://rasamalaysia.com/recipe-penang-assam-laksa/#comments</comments>
		<pubDate>Sat, 02 Feb 2008 03:16:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysia Guides]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Tamarind]]></category>

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		<description><![CDATA[Before I start writing this post, I have a confession to make. I have an Asian (Chinese/Malaysian) mouth. In my gastronomic dictionary, it simply means that I can&#8217;t live without rice and noodles, soy sauce, sambal belacan, spicy and pungent food&#8211;the foods of my Chinese-Malaysian root. Just this past week, I had a massive Asian mouth attack. Granted, I savored some of the best French foods&#8211;foie gras, cheese, mussels, seafood, duck, terrine, and the list goes on. However, three days into eating meals after meals of immaculate French food, I got bored of it&#8230;it&#8217;s too heavy and luxurious for my cheap taste. No offense to French cuisine connoisseur, I wanted something without cream or butter or sauces or excessive details; I wanted something simple and straightforward such as my Asian rice and noodle dishes&#8211;Hokkien mee, fried rice noodles, steamed rice rolls, char kway teow, chicken rice, and especially Penang Assam Laksa&#8230; On the flight back home, I knew that I had to make Penang Assam Laksa to cure my Asian mouth disease and fix my craving. So, I went to the market and assembled the long list of ingredients and made myself a small pot of Penang Assam Laksa, or Nyonya noodles in spicy and tangy fish broth/soup. A staple&#8211;and arguably the most famous&#8211;hawker food in Penang, Penang Assam Laksa is very addictive due to the spicy and sour taste of the fish broth. Tamarind is used generously in the soup base and hence the word Assam (means tamarind in Malay). In addition to tamarind, assam keping or peeled tamarind is also commonly added to give it extra tartness. Another secret ingredient is Polygonum leaf (marketed as Vietnamese mint leaf in the United States) or daun kesom/daun laksa. While the best Assam Laksa broth is infused with the aromatic ginger...]]></description>
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		<slash:comments>93</slash:comments>
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		<title>Malaysian Sweet and Sour Eggs Recipe (Eggs Masak Branda/Belanda)</title>
		<link>http://rasamalaysia.com/recipe-malaysian-sweet-and-sour-eggs/</link>
		<comments>http://rasamalaysia.com/recipe-malaysian-sweet-and-sour-eggs/#comments</comments>
		<pubDate>Sat, 14 Apr 2007 09:22:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Tamarind]]></category>

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		<description><![CDATA[After my brief but intense love affair with Japanese food, I am ready to get back to my culinary root. I miss my savory, fiery, rich, sweet, sour, salty, and pungent Malaysian food. As much as I love other cuisines and am constantly infatuated with various exotic dishes from other countries, I am not about to ditch the color and taste of Malaysian food anytime soon. Fret not, I am back and will be serving up even more Malaysian delights. I made this dish but I am not sure what to call it. My mother and aunt call this &#8220;masak berana&#8221; which is supposedly a type of Nyonya cooking style with tamarind juice and onions as the two main ingredients. However, &#8220;berana&#8221; doesn&#8217;t make much sense to me literally but I have no way to prove it. The other challenge to verify the real name is that&#8211;other than my parents&#8217; and my aunt&#8217;s home&#8211;I haven&#8217;t seen this egg dish elsewhere, except at Cafe Sambal (a very popular Malaysian restaurant) in Beijing. If you do make this at home and know its name, please drop me a comment and let me know. (The real name of this cooking style is called &#8220;Masak Branda/Belanda.&#8221; Pixen &#8211; Thanks for leaving me a comment; mystery solved and I am forever thankful&#8230;) This is easily one of my favorite egg recipes. A few eggs drenched in the ever-appetizing sweet and sour sauce served with steamed white rice plus dollops of sambal belacan (a Malay style sambal with roasted shrimp paste), I am in food heaven&#8230; (Click Page 2 for the Malaysian Sweet and Sour Eggs Recipe)]]></description>
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