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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Stir-fried vegetables with an Asian twist]]></title>
		<link>https://www.gourmandasia.com/cuisine/asian/stir-fried-vegetables-asian-twist-1403.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 24 Jul 2015 02:30:14 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Home Slider]]></category>
		<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[Here is an easy recipe for stir-fried vegetables with an Asian twist.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash and pat dry the red pepper bell. Cut in half, remove seed and&#160;chop. Peel, rinse and dry carrots. Cut it into sticks. Wash and&#160;dry &#60;em&#62;zucchini&#60;/em&#62; and cut into sticks.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Heat 1&#60;span class=&#34;hps&#34; &#62;&#160;tablespoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of olive oil&#60;/span&#62; in a &#60;a title=&#34;Find out about this wok recipe: pork, bean sprouts and bamboo shoots&#34; href=&#34;//www.gourmandasia.com/recipe-by-product/meat/find-wok-recip&#8230;-bamboo-shoots-2692.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;wok&#60;/a&#62; and &#60;em&#62;saut&#233;&#60;/em&#62; wild &#60;span class=&#34;hps&#34; &#62;mushrooms&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for 5 minutes. Set aside. Then, stir fry the red pepper bell with carrots for 5 minutes. Set aside. Finally, stir fry&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;&#60;em&#62;zucchini&#60;/em&#62; and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;snow beans&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for 5 minutes.&#60;/span&#62; Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Wash the wok, and heat 1&#60;span class=&#34;hps&#34; &#62;&#160;tablespoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of olive oil&#60;/span&#62; and stir in all ingredients. &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bean sprouts&#60;/span&#62;. Cook and stir for 5 minutes over high heat.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Combine balsamic vinegar with a teaspoon of water and pour over vegetables. Add pepper and mix well before serving. Serve immediately.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/stir-fried-vegetables-asian-twist-1403.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/stir-fried-vegetables-asian-twist-1403.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Shrimp dumplings]]></title>
		<link>https://www.gourmandasia.com/cuisine/asian/shrimp-dumplings-16910.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 30 Jun 2015 02:22:51 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Fish]]></category>
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		<description><![CDATA[Shrimps and bamboo shoots are a great combination, featuring traditional flavours. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;span title=&#34;La p&#226;te (20 minutes).&#60;br /&#62;&#60;br /&#62; &#34;&#62;&#60;strong&#62;Prepare the batter&#60;/strong&#62; (20 minutes).&#60;/p&#62; &#60;p&#62;&#60;span title=&#34;La p&#226;te (20 minutes).&#60;br /&#62;&#60;br /&#62; &#34;&#62;&#60;br /&#62; &#60;span title=&#34;R&#233;alisez les petits croissants (dim sum) en suivant les instructions.&#60;/p&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Realize the dumplings following the instruction&#60;/p&#62; &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;Place the flour in a bowl. Gradually add 27 cl of boiling water and stir with a wooden spatula. When the batter begins to be smooth and stick to the spoon, it is ready. &#60;span title=&#34;Il ne faut plus ajouter d&#8217;eau.&#60;/p&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Do not add water.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Place onto the work surface and add the potato starch. &#60;span title=&#34;P&#233;trissez pour obtenir une p&#226;te lisse.&#60;/p&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Knead until a smooth dough.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Roll the dough into a ball. Add the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-fillet-with-sesame-oil-10894.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; oil&#60;/a&#62; on top. &#60;span title=&#34;Massez pour faire p&#233;n&#233;trer l&#039;huile : la p&#226;te doit avoir un aspect brillant, presque satin&#233;.&#60;/p&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Knead well. The dough should be shiny, almost silky.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Wrap with cling film and set aside at room temperature. This dough will be harder to work if you wait too long. &#60;span title=&#34;Il vaut mieux la cuisiner le jour m&#234;me.&#60;/p&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;It is better to cook the same day.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Prepare the stuffing&#60;/strong&#62; (10 minutes).&#60;/p&#62; &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Soak&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;bamboo shoots&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;1 minute&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in boiling&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water, then&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rinse&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in cold water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and set aside.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Blend&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;half of the&#60;/span&#62; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/shrimp-risotto-10232.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/shrimp-dumplings-16910.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/shrimp-dumplings-16910.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/shrimp-dumplings-16910.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tamagoyaki, Japanese omelet]]></title>
		<link>https://www.gourmandasia.com/cuisine/asian/tamagoyaki-japanese-omelet-10483.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 02 Jun 2015 08:07:37 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Learn more about this typically Japanese omelet reicpe: Tamagoyaki. A traditional dish.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Beat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the sugar&#60;/span&#62;, &#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/sauteed-beef-soy-sauce-6882.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;soy sauce&#60;/a&#62;, mirin &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pinch of salt.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Oil the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hot pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a paper towel.&#60;/span&#62; First, p&#60;span class=&#34;hps&#34; &#62;our a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;small ladle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;beaten&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/scrambled-eggs-with-potatoes-and-bacon-10965.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; eggs&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook&#60;/span&#62;, stirring &#60;span class=&#34;hps&#34; &#62;with wooden&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chopsticks.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Roll&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the omelet&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on one side of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pan.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour a&#60;/span&#62; second &#60;span class=&#34;hps&#34; &#62;small ladle&#60;/span&#62; of beaten &#60;span class=&#34;hps&#34; &#62;eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;without browning&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Place it on&#60;/span&#62; top of the &#60;span class=&#34;hps&#34; &#62;first one&#60;/span&#62;.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Make &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;a third&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;omelet&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;using the same process &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;place it on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the other two.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;You get&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;an omelet&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with several layers&#60;/span&#62;&#60;span class=&#34;&#34; &#62;.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Note: &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;This&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;recipe is for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;one&#60;/span&#62;...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/tamagoyaki-japanese-omelet-10483.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/tamagoyaki-japanese-omelet-10483.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/tamagoyaki-japanese-omelet-10483.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Cucumber and crabstick maki]]></title>
		<link>https://www.gourmandasia.com/cuisine/asian/cucumber-crabstick-maki-17953.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 19 May 2015 11:00:47 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[Originally from Japan, maki are often revisited with other ingredients. Here, the recipe uses cucumber, crabstick and lettuce.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Cut the crabstick in two along its height. Peel the cucumber and cut into&#160;sections as the size of the crabsticks. Remove the centre with the seeds.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Cut the seaweed sheets so it&#160;wraps the cucumbers. Wash the lettuce leaves, dry and cut them as the size of the crabsticks.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Roll each piece of crabstick in 1 &#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/yam-som-o-thai-pomelo-salad-13351.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;lettuce &#60;/a&#62;leaf. Place in the middle of the cucumbers.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Dampen the seaweed . Roll them over the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/cocktails/strawberry-cucumber-smoothie-8523.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;cucumber&#60;/a&#62; sections. Place the makis on a plate and serve with alfalfa sprouts and Japanese &#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/sauteed-beef-soy-sauce-6882.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;soy sauce&#60;/a&#62;.&#60;/p&#62;    &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/cucumber-crabstick-maki-17953.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/cucumber-crabstick-maki-17953.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Nigiri sushi]]></title>
		<link>https://www.gourmandasia.com/cuisine/asian/sushi-15206.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 15 May 2015 01:30:58 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Fish]]></category>
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		<description><![CDATA[This sushi recipe invites you to travel to Japan. These go well with sushi pink ginger marinated in vinegar.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/rice-paper-salmon-16529.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; rice&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;several times.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a saucepan&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;35&#60;/span&#62; c&#60;span class=&#34;hps&#34; &#62;l of water&#60;/span&#62;, cover and &#60;span class=&#34;hps&#34; &#62;bring to a boil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook for 15&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes covered&#60;/span&#62;, then remove from the &#60;span class=&#34;hps&#34; &#62;heat and leave&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;covered for 10 minutes&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;Combine &#60;span class=&#34;hps&#34; &#62;the rice vinegar&#60;/span&#62;, sugar, salt &#60;span class=&#34;hps&#34; &#62;and sherry&#60;/span&#62; vinegar &#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour the mixture&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over the rice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let cool at room&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;temperature.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Meanwhile, cut &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/smoked-salmon-avocado-rolls-lemon-16038.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;fish&#60;/a&#62; fillets&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into thin strips.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;wasabi&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;powder&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a little water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to obtain a dough&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of a mustard consistency.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Moisten&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;your hands&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and form&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oval&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rice balls&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;the length of the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Spread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lightly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with &#60;a...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/sushi-15206.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/sushi-15206.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/sushi-15206.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Yam Som O, Thai pomelo salad]]></title>
		<link>https://www.gourmandasia.com/cuisine/asian/yam-som-o-thai-pomelo-salad-13351.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 14 May 2015 09:00:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Salads]]></category>
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		<description><![CDATA[Yam Som O, this Thai pomelo salad will whet your appetite with a slightly spicy sauce and delicious shrimps.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;&#60;strong&#62;1.  Prepare the&#60;/strong&#62;&#60;/span&#62;&#60;strong&#62; &#60;span class=&#34;hps&#34; &#62;vinaigrette&#60;/span&#62;&#60;/strong&#62;&#60;br /&#62; &#60;span class=&#34;hps&#34; &#62;Crush&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/savoury-chicken-coriander-cake-917.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;coriander&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(leaves and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stems)&#60;/span&#62;. Then, c&#60;span class=&#34;hps&#34; &#62;rush&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;all the other&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ingredients.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stir in adding all liquid ingredients gradually. &#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;2. Prepare the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tamarind juice&#60;/span&#62;&#60;/strong&#62;&#60;br /&#62; &#60;span class=&#34;hps&#34; &#62;Put&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/grilled-eggplant-citrus-tamarind-sauce-13633.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tamarind&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in 12&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of boiling water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and let cool.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Collect&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;by squeezing the tamarind seeds&#60;/span&#62;, add the &#60;span class=&#34;hps&#34; &#62;palm sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and salt.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and filter.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;3. Plating &#60;/span&#62;: 3 minutes&#60;/strong&#62;&#60;br /&#62; &#60;span class=&#34;hps&#34; &#62;In a bowl&#60;/span&#62;, pour &#60;span class=&#34;hps&#34; &#62;the dressing&#60;/span&#62;, peanuts, pomelo, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pork-ribs-ovenbaked-potatoes-5528.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pork&#60;/a&#62;, shrimps &#60;span class=&#34;hps&#34; &#62;and stir.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;In&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a shallow dish&#60;/span&#62;, arrange &#60;span class=&#34;hps&#34; &#62;3 small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;leaves of &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;batavia lettuce&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;shrimps&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/yam-som-o-thai-pomelo-salad-13351.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/yam-som-o-thai-pomelo-salad-13351.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/yam-som-o-thai-pomelo-salad-13351.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Crispy crab meat spring rolls]]></title>
		<link>https://www.gourmandasia.com/cuisine/asian/crispy-crab-meat-spring-rolls-2593.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 15 Apr 2015 01:30:50 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[Learn how to make your own crab spring rolls...much better than those you can buy!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Drain&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Crab and cherry tomato clafoutis &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/crab-cherry-tomato-clafoutis-8755.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;crab&#60;/a&#62; meat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and crumble &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cilantro.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a title=&#34;Zucchini soup with whipped cream and spring onions &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/zucchini-soup-whipped-cream-spring-onions-1739.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;spring onions&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the &#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sesame oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; nuoc-m&#226;m &#60;span class=&#34;hps&#34; &#62;into the bowl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Spread&#60;/span&#62; the phyllo &#60;span class=&#34;hps&#34; &#62;sheets on the work surface&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;horizontally&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a roll of the crab mixture&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Fold&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the sides&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bottom&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over the filling and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;roll up&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on itself&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Heat &#60;span class=&#34;hps&#34; &#62;the frying oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Gently&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dip &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;them &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and let &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cook until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;golden.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on paper towels&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;4.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Lemon pound cake &#34;...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/crispy-crab-meat-spring-rolls-2593.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/crispy-crab-meat-spring-rolls-2593.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/crispy-crab-meat-spring-rolls-2593.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Sauteed beef with soy sauce]]></title>
		<link>https://www.gourmandasia.com/cuisine/asian/sauteed-beef-soy-sauce-6882.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 14 Apr 2015 10:30:43 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[If you want a quick meal, here is a quick recipe to make beef sautéed in soy.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.  &#60;/strong&#62;R&#60;span class=&#34;hps&#34; &#62;inse and drain the&#60;/span&#62; &#60;a title=&#34;Stir-fry pork, bean sprouts and bamboo shoots &#34; href=&#34;https://www.gourmandasia.com/cuisine/asian/stir-fry-pork-bean-sprouts-bamboo-shoots-2692.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;bean sprouts&#60;/span&#62;&#60;/a&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut the &#60;a title=&#34;Ground beef tacos &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ground-beef-tacos-148.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;meat&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into strips.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Heat &#60;span class=&#34;hps&#34; &#62;the oil in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a wok or&#60;/span&#62; a &#60;span class=&#34;hps&#34; &#62;frying pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and saute the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;shallots.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Add the meat&#60;/span&#62;, cook for &#60;span class=&#34;hps&#34; &#62;3 minutes,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the peppers and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bean sprouts&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Pour Nu&#246;c M&#225;m  &#60;span class=&#34;hps&#34; &#62;and &#60;a title=&#34;Chicken skewers with sweet soy sauce &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-skewers-sweet-soy-sauce-6886.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;soy sauce&#60;/a&#62;&#60;/span&#62;, mix well and &#60;span class=&#34;hps&#34; &#62;cook for 5&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Decorate with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chopped chives&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and serve immediately&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with white rice&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our cooking tip: &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;This recipe can&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;be made with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bacon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;or chicken.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;It is possible to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spice the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dish with &#190;  teaspoon of chili puree.&#60;/span&#62;&#60;/p&#62;  &#60;p style=&#34;text-align: center&#34;&#62;&#60;a href=&#34;http://gourmand.viepratique.fr/wp-content/uploads/sites/2/2014/01/sauce-Nu&#244;c-M&#224;m-125ml.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/sauteed-beef-soy-sauce-6882.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/sauteed-beef-soy-sauce-6882.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/sauteed-beef-soy-sauce-6882.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Salmon and dill makis]]></title>
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		<pubDate>Tue, 07 Apr 2015 02:08:35 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Make this Japanese inspired salmon maki with a hint of dill for a filling meal..]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash the rice a few times.&#160;Pour in a pan 35 cl of water, cover and bring to a boil. Cook for 15 minutes then leave to rest for 10 minutes while covered.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2&#60;/strong&#62;. In a bowl, combine the rice vinegar, sugar, salt and sherry vinegar. Pour the dressing into the rice and mix. Leave to cool. Cut the &#60;a title=&#34;Salmon spring rolls&#34; href=&#34;https://www.gourmandasia.com/cuisine/asian/salmon-spring-rolls-8525.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;salmon &#60;/a&#62;into&#160;strips of 2mm thick. Wash, dry and loosen the &#60;a title=&#34;Salmon and dill individual savoury cakes&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/salmon-dill-individual-savoury-cakes-913.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;dill&#60;/a&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Place each seaweed sheet on a bamboo roller. Dampen slightly to soften. Place a few pieces of dill and a&#160;layer of rice about 3mm thick. Add the salmon then roll with the help of the bamboo mat. Seal tight..&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Cut the roll into small pieces, place in a plate, wrap in cling film and refrigerate until time to serve.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Shutterstock&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/salmon-dill-makis-2587.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/salmon-dill-makis-2587.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Salmon spring rolls]]></title>
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		<pubDate>Mon, 06 Apr 2015 07:00:14 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Fish]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/cuisine/asian/salmon-spring-rolls-8525.html</guid>
		<description><![CDATA[Delicious crispy spring rolls filled with salmon and bean sprouts. A recipe that will tackle your taste buds.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62; &#60;a title=&#34;Grilled salmon fillet with endives &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/grilled-salmon-fillet-endives-4417.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;salmon&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;into strips and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chop coarsely&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a knife.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt, pepper and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drizzle&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;soy sauce&#60;/span&#62;. Let m&#60;span class=&#34;hps&#34; &#62;arinate for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Rinse and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bean sprouts&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;coriander.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Quickly dip&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rice paper &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bowl of water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and roll out &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a damp cloth.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fill the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bottom of each&#60;/span&#62; rice paper&#60;span class=&#34;hps&#34; &#62; with the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;salmon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;strips&#60;/span&#62;, add some &#60;span class=&#34;hps&#34; &#62;bean &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;sprouts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and coriander&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Roll &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;by folding&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the sides&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;towards the center.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Prepare 16&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spring rolls&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Heat &#60;span class=&#34;hps&#34; &#62;the frying oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and add some&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spring rolls&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2-3&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes until they&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;are golden brown.&#60;/span&#62; &#60;span class=&#34;hps&#34;...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/salmon-spring-rolls-8525.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/salmon-spring-rolls-8525.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/salmon-spring-rolls-8525.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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