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	<title>Rasa Malaysia &#187; Taro</title>
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	<description>Easy Asian Recipes</description>
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		<title>Yam Cake Recipe (Or Kuih)</title>
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		<pubDate>Mon, 14 Jun 2010 21:57:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Taro]]></category>
		<category><![CDATA[Yam]]></category>

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		<description><![CDATA[Whenever I go home to Malaysia, I would always stuff myself crazy with all sorts of kuih (local sweet or savory cake). One of my favorite is or kuih, or yam cake made of yam (in the US, yam is referred as taro). I have never attempted making kuih in the US though. Today, I have invited a fellow Penangite Su-Yin Koay of Bread et Butter to share the savory and mouthwatering or kuih recipe. Bread et Butter is a beautiful blog with many recipes: Malaysian, Chinese, baking, and all sorts of goodies. You can also find culture guide articles bout Malaysia, Penang, etc. Please welcome Bread et Butter to Rasa Malaysia and do visit her wonderful food blog. Now I could only wish that I have some or kuih for my tea break today! I was very excited when Bee asked me if I would like to write a guest post for her blog–I mean, this was Rasa Malaysia, one of my favourite food blogs out there! She’s taught me so much about Malaysian and Chinese cooking, and it is truly an honour to have a chance to do this. One of the things I’ve always enjoyed eating is yam cake (“or kuih” in Hokkien, where “or” = yam, “kuih” = snack or cake). It is a popular snack amongst the Malaysian and Singaporean communities, and is basically a steamed kuih made from yam pieces, dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, chillis and dried prawns, and usually served with a chilli dipping sauce. I grew up eating my grandma’s or kuih, and I remember thinking how it would be so cool if I knew how to make it. However I would always be at school when she made or kuih,...]]></description>
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		<title>Can, Can&#8217;t, CANNES</title>
		<link>http://rasamalaysia.com/can-cant-cannes/</link>
		<comments>http://rasamalaysia.com/can-cant-cannes/#comments</comments>
		<pubDate>Thu, 24 Jan 2008 06:42:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Taro]]></category>
		<category><![CDATA[Yam]]></category>

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		<description><![CDATA[Be it &#8220;can&#8221; (pronounced the American way), or &#8220;can&#8217;t&#8221; (pronounced the British/French way), I am heading to Cannes in south of France tomorrow. I know, I am really a lucky one. Other than Cannes, I will also check out Nice, St. Tropez, and Monaco (Monte Carlo). I am getting myself a nice little rental car to explore around. Nice, very nice! I will probably be MIA&#8211;but hey, do check back on Rasa Malaysia as I might well surprise you with a post or two from the French Riviera. For now, I wanted to share this very exceptional dessert with you, Or Nee (Taro/Yam Paste) Puffs which are practically to die for. Don&#8217;t believe me, ask Robyn and Dave at Eating Asia for their objective opinions&#8230; If you are in Penang, or will be going to Penang, do yourself a favor. Go dine at my favorite Chinese (Teochew) restaurant in Georgetown called Goh Huat Seng (I have previously raved about it here and here) and ask for these after you savor their oysters and steamboat. Not many patrons know about these Taro/Yam Paste Or Nee puffs, but considered the secret revealed. Too far from Penang? Don&#8217;t fret, you can make these at home by combining two of my recipes into one: Recipe: Taro Dessert (Or Nee / 芋泥) Recipe: Curry Puff (Without the curry puff filling, that is.) Happy eating and stay tuned for my complete food reports and travel photography from south of France.]]></description>
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		<slash:comments>29</slash:comments>
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