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	<title>Cook Asian Food</title>
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	<link>http://www.cookasianfood.com</link>
	<description>Cook Asian Food. Mouthwatering recipes, herbs, spices, exotic fruits, vegetables, mushrooms, sauces, condiments.</description>
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		<title>Vegetable Stir Fry with Noodles &#8211; Korean Style</title>
		<link>http://www.cookasianfood.com/korean-food/vegetable-stir-fry-with-noodles-korean-style/</link>
		<comments>http://www.cookasianfood.com/korean-food/vegetable-stir-fry-with-noodles-korean-style/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 10:03:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Korean]]></category>
		<category><![CDATA[Noodle Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=2146</guid>
		<description><![CDATA[This Korean style vegetable stir fry with noodles is very quick to prepare and uses instant noodles. Because not all brands of instant noodles contain the same flavouring sachets, we used only the noodles and added our own flavourings.
]]></description>
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		<title>Thai Chili &#8211; Prik Kee Noo</title>
		<link>http://www.cookasianfood.com/spice-and-herb/thai-chili-prik-kee-noo/</link>
		<comments>http://www.cookasianfood.com/spice-and-herb/thai-chili-prik-kee-noo/#comments</comments>
		<pubDate>Sat, 06 Mar 2010 11:00:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Herbs & Spices]]></category>
		<category><![CDATA[Spice]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=2129</guid>
		<description><![CDATA[Thai food is always associated with chillies and the hottest Thai Chili of all is the Prik Kee Noo Chili. Prik Kee Noo chillies are small in size, ranging from 0.5 to 5cm long but pack a mighty punch.  Prik Kee Noo literally means 'Mouse Droppings Chili'. (Kindly note that we avoided using the Sh** word here to keep this site suitable for family consumption).]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Japanese Wasabi &#8211; Wasabia Japonica</title>
		<link>http://www.cookasianfood.com/sauces-condiments-dips/japanese-wasabi-wasabia-japonica/</link>
		<comments>http://www.cookasianfood.com/sauces-condiments-dips/japanese-wasabi-wasabia-japonica/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 08:21:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces Condiments Dips]]></category>
		<category><![CDATA[Spice]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=2113</guid>
		<description><![CDATA[Japanese Wasabi, Wasabia Japonica, also known as Japanese Horseradish, is a strongly flavoured spice made from the root of Wasabia Japonica. Japanese Wasabi is available commercially as a ready made paste or as a white powder which turns green after being mixed with water to form a paste. Freshly grated Wasabia Japonica, whilst making the best flavoured Wasabi, is both expensive and not widely available.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Black Bean Beef with Noodles</title>
		<link>http://www.cookasianfood.com/chinese-recipes/black-bean-beef-with-noodles/</link>
		<comments>http://www.cookasianfood.com/chinese-recipes/black-bean-beef-with-noodles/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 07:43:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[China]]></category>
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=2099</guid>
		<description><![CDATA[Black Bean Beef with Noodles is a family favourite, so easy to prepare and packed with flavour.  We used Snow Peas in our Black Bean Beef with Noodles recipe but you can also use Sugarsnap Peas. Choose a god cut of Beef as the cooking time is so short.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Prik Nam Pla &#8211; Thai Sauce</title>
		<link>http://www.cookasianfood.com/sauces-condiments-dips/prik-nam-pla-thai-sauce/</link>
		<comments>http://www.cookasianfood.com/sauces-condiments-dips/prik-nam-pla-thai-sauce/#comments</comments>
		<pubDate>Sun, 28 Feb 2010 03:49:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces Condiments Dips]]></category>
		<category><![CDATA[Sauses]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=2080</guid>
		<description><![CDATA[In Thailand, no table is complete without a small bowl of Prik Nam Pla. This Thai Sauce is to Thailand what Ketchup is to the US or Soy Sauce is to Japan.  Prik Nam Pla  is a Thai sauce that has just 2 ingredients, Fish Sauce and small hot chillies known as Prik Kee Noo]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Thai Salad &#8211; Thai Yum Pla Grapong</title>
		<link>http://www.cookasianfood.com/thailand/thai-salad-thai-yum-pla-grapong/</link>
		<comments>http://www.cookasianfood.com/thailand/thai-salad-thai-yum-pla-grapong/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 10:00:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Thailand]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=2056</guid>
		<description><![CDATA[This is a very easy Thai salad to make as the Thai Yum, Pla Grapong uses canned fish. We used Mackerel fillets in tomato sauce but you could also use Sardines in tomato sauce for this Thai Salad. As with most Thai salads, this is quite a spicy dish but the rich tomato sauce helps to counteract the chillies.
]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Jackfruit &#8211; Artocarpus heterophyllus</title>
		<link>http://www.cookasianfood.com/tropical-fruit/jackfruit-artocarpus-heterophyllus/</link>
		<comments>http://www.cookasianfood.com/tropical-fruit/jackfruit-artocarpus-heterophyllus/#comments</comments>
		<pubDate>Wed, 24 Feb 2010 02:35:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Fruit & Veg]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=2010</guid>
		<description><![CDATA[The Jackfruit, Artocarpus heterophyllus, is an enormous fruit which can grow up to about 3 feet in length. Native to S.E.Asia the Jackfruit is the largest tree borne fruit in the world. Jackfruit is the national fruit of Bangladesh. The outer husk of the Jackfruit is hard and spiny, green when the fruit is unripe, turning yellowish green when ripe. If the Jackfruit is damaged in any way, it exudes a white sticky sap. If you rub a little oil on your hands and knife the sap won't stick.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tapioca Pudding &#8211; Green Tapioca Pearls with Coconut</title>
		<link>http://www.cookasianfood.com/thailand/tapioca-pudding-green-tapioca-pearls-with-coconut/</link>
		<comments>http://www.cookasianfood.com/thailand/tapioca-pudding-green-tapioca-pearls-with-coconut/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 11:42:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Thailand]]></category>
		<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=1995</guid>
		<description><![CDATA[We used green tapioca pearls for this Thai Tapioca Pudding. Green tapioca pearls are coloured and flavoured with Pandanus leaves. The coconut flesh should be from a young coconut and will be soft and moist. If you cannot find green tapioca pearls, just use ordinary tapioca pearls and put 2-3 Pandanus leaves in the water when you boil the tapioca pearls, removing the leaves when the Tapioca is cooked.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Mung Bean Recipe &#8211; Thai Dessert</title>
		<link>http://www.cookasianfood.com/thailand/mung-bean-recipe-thai-dessert/</link>
		<comments>http://www.cookasianfood.com/thailand/mung-bean-recipe-thai-dessert/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 07:30:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Thailand]]></category>
		<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=1982</guid>
		<description><![CDATA[This Mung Bean Recipe is for a delicious Thai Dessert called Tao Suan. The Mung Beans must be hulled or skinned first and then soaked in warm water for 4 hours before using. Our recipe uses Tapioca Flour but you can substitute Corn Flour if you wish.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Chinese Broccoli with Crispy Belly Pork &#8211; Kana Moo Grob</title>
		<link>http://www.cookasianfood.com/thailand/chinese-broccoli-with-crispy-belly-pork-kana-moo-grob/</link>
		<comments>http://www.cookasianfood.com/thailand/chinese-broccoli-with-crispy-belly-pork-kana-moo-grob/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 02:39:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Thailand]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.cookasianfood.com/?p=1960</guid>
		<description><![CDATA[Chinese Broccoli with Crispy Belly Pork is a very popular dish in Thailand where it is called 'Kana Moo Grob" or 'Pad Pak Kana Moo Grob'. Chinese Broccoli with Crispy Belly Pork is not a spicy dish but full of flavour and the Chinese Broccoli not only complements the fatty pork but adds attractive colour to the dish. The great delight of Kana Moo Grob is the crispy pork skin which adds both texture and flavour.]]></description>
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