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	<title>Kitchen Dojo &#187; Asian</title>
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	<link>http://kitchendojo.com</link>
	<description>Food for the Body, Wisdom for the Soul</description>
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		<title>Basic Fried Noodles</title>
		<link>http://kitchendojo.com/basic-fried-noodles/</link>
		<comments>http://kitchendojo.com/basic-fried-noodles/#comments</comments>
		<pubDate>Sun, 24 Jan 2010 10:56:24 +0000</pubDate>
		<dc:creator>Gilbert</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[noodles]]></category>

		<guid isPermaLink="false">http://kitchendojo.com/?p=143</guid>
		<description><![CDATA[I often find it amusing whenever I see &#8216;Singapore Fried Noodles&#8217; on the menu in a Chinese restaurant. This is because you won&#8217;t find &#8216;Singapore Fried Noodles&#8217; sold in my native hometown of Singapore. While many hawker stalls sell fried vermicelli or noodles as a simple breakfast dish, it&#8217;s not considered a signature dish like [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Honey Soy Roast Chicken</title>
		<link>http://kitchendojo.com/honey-soy-roast-chicken/</link>
		<comments>http://kitchendojo.com/honey-soy-roast-chicken/#comments</comments>
		<pubDate>Sat, 26 Dec 2009 13:03:36 +0000</pubDate>
		<dc:creator>Gilbert</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[roast]]></category>

		<guid isPermaLink="false">http://kitchendojo.com/?p=130</guid>
		<description><![CDATA[This Honey Soy Roast Chicken is an adaptation of my late grandmother&#8217;s recipe. Ah Mah (which means &#8216;grandmother&#8217; in her native Teochew dialect) used to prepare a delicious Chinese-style roast chicken by roasting a whole chicken marinated in soy sauce. It was simple, yet delicious. Ah Mah would sometimes roast a chicken whenever she didn&#8217;t [...]]]></description>
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		<title>Vegetarian Claypot Noodles</title>
		<link>http://kitchendojo.com/vegetarian-claypot-noodles/</link>
		<comments>http://kitchendojo.com/vegetarian-claypot-noodles/#comments</comments>
		<pubDate>Thu, 19 Nov 2009 12:57:44 +0000</pubDate>
		<dc:creator>Gilbert</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://kitchendojo.com/?p=113</guid>
		<description><![CDATA[Claypot noodles, also known as Yee Mee (伊麵) or Poh Chai Noodles (煲仔麵) are a type of crispy noodles made from wheat flour and palm oil. While resembling spaghetti in shape and texture, they have a unique flavour and are commonly used in claypot cooking. I love these noodles so much, I usually keep a [...]]]></description>
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		<title>Rempah Eggplant</title>
		<link>http://kitchendojo.com/rempah-eggplant/</link>
		<comments>http://kitchendojo.com/rempah-eggplant/#comments</comments>
		<pubDate>Thu, 12 Nov 2009 10:56:21 +0000</pubDate>
		<dc:creator>Gilbert</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[chilli]]></category>
		<category><![CDATA[eggplant]]></category>

		<guid isPermaLink="false">http://kitchendojo.com/?p=96</guid>
		<description><![CDATA[I love eggplant, because cooked properly, it has this buttery-smooth, melt-in-your-mouth texture that lingers on the palate, a true joy to eat. Eggplant is also an incredibly versatile vegetable and can be cooked in so many ways. Stir-fried, boiled in curries, grilled, baked&#8230; the list goes on. Here&#8217;s one of my all-time favourite eggplant recipes- [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Making Rempah (Spice Paste)</title>
		<link>http://kitchendojo.com/making-rempah-spice-paste/</link>
		<comments>http://kitchendojo.com/making-rempah-spice-paste/#comments</comments>
		<pubDate>Sun, 08 Nov 2009 05:29:46 +0000</pubDate>
		<dc:creator>Gilbert</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://kitchendojo.com/?p=85</guid>
		<description><![CDATA[Rempah is a Malay word used to describe the spice pastes used in many dishes throughout the Southeast Asian region. Depending on the recipe, various ingredients are pounded together in a mortar and pestle, then fried slowly in oil until intensely fragrant. The resulting paste is then used as a recipe base for various curries [...]]]></description>
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