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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Lychee elixir of love]]></title>
		<link>https://www.gourmandasia.com/diaporama-accueil/lychee-elixir-love-3298.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 29 Aug 2015 01:00:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Cocktails]]></category>
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		<description><![CDATA[Lychee season is in December. For Christmas, why not prepare this delicious cocktail to complement your aperitive bites?]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Squeeze the lemon. In a bowl pour the juice from the canned &#60;a title=&#34;Saint-Pierre fish tartare with lime in lychees&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/saint-pierre-f&#8230;e-lime-lychees-3297.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34; rel=&#34;noopener&#34;&#62;lychee&#60;/a&#62;,&#160; lychee liqueur, lemon juice and champagne. Stir gently.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel the fresh lychees, but leve half skin for dressing. Put one lychee per glass and pour evenly the beverage.&#60;/p&#62; &#60;p&#62;If you wish, you can garnish the cocktail with&#160; cheese balls skewers rolled in crushed hazelnuts.&#60;/p&#62;  &#60;p&#62;&#60;em style=&#34;color: #333333;&#34;&#62;Alcohol has to remain a pleasure, drink with moderation.&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#160;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/diaporama-accueil/lychee-elixir-love-3298.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/diaporama-accueil/lychee-elixir-love-3298.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[30 Tasty tomato recipes]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/30-tomato-recipes-23344.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/vegetables/30-tomato-recipes-23344.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 24 Jul 2015 02:30:32 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
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		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[Sweet and juicy, brighten-up your palatesand celebrate this all-star fruit in your daily cooking.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Easy to cook, tomato is a wonderful fruit that you can enjoy either dried, raw or stuffed. Round or oval, red or yellow, it comes in different colours, shapes and tastes.&#60;/p&#62; &#60;p&#62;With our tomato recipe collection, we give you plenty of&#160;ways to cook this&#160;yummy essential which is packed with vitamins and flavour. A good&#160;way to cook tomato is to associate it with vegetables, And the most classic yet efficient combination is either with eggplant or zucchini. Herbs are also a great complement to enhance the flavours. What dish can be more illustrative and delicious than a ratatouille to prove these basic rules?&#60;/p&#62; &#60;p&#62;From tomato sauce, to soup, salad and pasta, here are 30 ideas for you to try your hand at.&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;C&#233;line Manoukian&#60;/em&#62;&#60;/p&#62;  &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/30-tomato-recipes-23344.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;See more pictures on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/30-tomato-recipes-23344.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/30-tomato-recipes-23344.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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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>
		<comments>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#respond</comments>
		<pubDate>Fri, 24 Jul 2015 02:30:14 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
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		<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[Chef Cheryl Koh: Boldness and determination]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 15 Jul 2015 09:13:51 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Home Slider]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Les Amis]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Pastry CHef]]></category>
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		<description><![CDATA[From the National University of Singapore to fine-dining restaurants, Les Amis pastry chef Cheryl Koh made a 180-degree turn in her life towards a successful pastry career. Here's her journey in a nutshell.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Five years ago, the award-winning restaurant &#60;strong&#62;&#60;em&#62;Les Amis&#60;/em&#62;&#60;/strong&#62;, which has been serving French classic cuisine in Singapore for over two decades appointed Singaporean pastry chef &#60;strong&#62;Cheryl Koh&#60;/strong&#62; for their Hong-Kong outlet. Since then, and together with French chef S&#60;span class=&#34;st&#34; &#62;&#233;&#60;/span&#62;bastien Lepinoy, both chefs have proved to be a perfect team and continue to upgrade the cuisine and image of the iconic restaurant.&#60;/p&#62; &#60;p&#62;Making a name for yourself in the competitive culinary world is not as easy as it may seem and it certainly wasn&#039;t for chef Cheryl. We talk to the talented woman to find out more about her journey.&#60;/p&#62; &#60;h2&#62;Prestigious beginnings&#60;/h2&#62; &#60;p&#62;While chef Cheryl Koh graduated in geography and European studies, she has decided to embrace a full-time pastry career. What made her choose this path over a more classic and mapped out future, you ask? Learning more about chef, you are guessing this choice was made due to love for the profession. Her interest in cooking, she tells us, simply grew with her. Indeed, signs had paved her way as she was heading towards a culinary destiny.&#60;/p&#62; &#60;p&#62;The first step she took was in secondary school with a food and nutrition class. In Junior College, she started working part-time in the kitchen of the legendary &#60;a href=&#34;http://www.raffles.com/singapore/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Raffles Hotel&#60;/a&#62;. So while she did not discover her vocation from cooking at home, she completely embodied the cooking spirit of a professional kitchen from the beginning.&#60;/p&#62; &#60;p&#62;What brought her to desserts is another story. While she admits having a sweet tooth, it was necessity - and a job opening which happened to be available at that time which brought her there. She then took on a full-time position at the hotel, working alongside acclaimed chefs, which inspired her to move to France to hone her skills further.&#60;/p&#62; &#60;h2&#62;A driven chef&#60;/h2&#62; &#60;p&#62;A year later, she seized the opportunity to work in a Michelin-starred...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.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/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Chef-Cheryl-Koh.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Chef-Cheryl-Koh-in-action.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Hazelnut-Souffle-with-Hazelnut-Ice-Cream.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/iced-granny-smith-apple-crumble-with-calvados-apple-brandy-creme-brulee.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/ardeche-chestnut-charlotte-with-a-milk-chocolate-and-orange-sauce.jpg" type="image/jpeg"></media:content><enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Chef-Cheryl-Koh-in-action.jpg" length="160623" type="image/jpeg" />	</item>
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		<title><![CDATA[Q&A wih Hervé Deschamps, Perrier Jouët's cellar master]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 15 Jul 2015 08:01:19 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Home Slider]]></category>
		<category><![CDATA[Champagne]]></category>
		<category><![CDATA[Hervé Deschamps]]></category>
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		<category><![CDATA[Perrier Jouët]]></category>
		<category><![CDATA[Wine]]></category>
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		<description><![CDATA[Perrier Jouët’s cellar master, Hervé Deschamps, unveils the secrets of the prestigious champagne house and brings us on an insider journey to his world.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Nothing comes out of nowhere - especially things that need delicate balance such as wine and champagne. Hence, the cellar master is crucial to the success of any batch of premium creation which we might at first take for granted.&#60;/p&#62; &#60;p&#62;We might even go as far as to say that a cellar is like an artist who gives life to a unique creation, relying on his senses and experience.&#60;/p&#62;  &#60;p&#62;With Perrier-Jou&#235;t being one of the most prestigious champagne houses around, we had the chance to meet up with their cellar master, &#60;strong&#62;Herv&#233; Deschamps&#60;/strong&#62; to tell us more about the DNA and the sustainability of the hallmark.&#60;/p&#62; &#60;h3&#62;&#60;strong&#62;Gourmand Asia: Could you briefly share with us Perrier-Jou&#235;t&#039;s history? What are its values and how does it stand out from other champagne houses?&#60;/strong&#62;&#60;/h3&#62; &#60;p&#62;&#60;strong&#62;Herv&#233; Deschamps:&#60;/strong&#62; Founded in 1811, &#60;a href=&#34;http://www.perrier-jouet.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Perrier-Jou&#235;t&#60;/a&#62;&#039;s unique style has been preserved thanks to its vineyards ideal location. Indeed, Perrier-Jou&#235;t&#039;s vineyards are in &#60;span class=&#34;st&#34; &#62; &#60;em&#62;C&#244;te Des Blancs, &#60;/em&#62;&#60;/span&#62;the largest chardonnay region. This feature became its landmark and oriented its business development strategy towards overseas markets since its inception. Even today, Perrier-Jou&#235;t exports 85% of its production.&#60;br /&#62; The first one to appreciate and acknowledge Perrier-Jou&#235;t&#039;s champagne was the United Kingdom. The English palate and the champagne house have in common pleasure as a rule.&#60;br /&#62; UK did play a major role in the taste of Perrier-Jou&#235;t champagnes. As English were looking for a less liquorish alcohol, Perrier-Jou&#235;t worked on the alchemy of the assembly to lower the sweetness level, way before any other champagne houses did. It consequently gave the brand its famous chardonnay terroir signature.&#60;br /&#62; It is those terroirs which give the champagne an elegant yet strong style. This ambivalence is due to the curated grapes harvested in selected villages.&#60;br /&#62; The last...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.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/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Breaded asparagus with mustard]]></title>
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		<pubDate>Fri, 10 Jul 2015 10:35:03 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Home Slider]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[You are gourmets and lovers of "finger food", let yourself be tempted by this dish, crunchy and spicy.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Trim off the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hard&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;part of the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/wild-asparagus-omelet-13660.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;asparagus&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut clean the tips&#60;/span&#62;, rinse &#60;span class=&#34;hps&#34; &#62;and place them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the basket&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;steamer&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;15 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Combine&#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/meat/mustard-burgers-897.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mustard&#60;/a&#62;, oil&#60;/span&#62;, vinegar, &#60;span class=&#34;hps&#34; &#62;salt and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pepper&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;frying oil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Beat the eggs&#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;, salt and pepper. &#60;span class=&#34;hps&#34; &#62;Put&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the breadcrumbs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a second&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;plate.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Roll the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;asparagus in&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;eggs,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then in&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/breaded-chicken-strips-10640.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;breadcrumbs&#60;/a&#62;.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Dip them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;gently&#60;/span&#62; in the &#60;span class=&#34;hps&#34; &#62;frying oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;3 minutes until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;they are golden brown&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Remove&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;them with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a slotted spoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;on paper...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/breaded-asparagus-mustard-9517.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/recipe-by-product/vegetables/breaded-asparagus-mustard-9517.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/breaded-asparagus-mustard-9517.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Beef with onion compote]]></title>
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		<pubDate>Wed, 18 Mar 2015 07:00:22 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Home Slider]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Honey, butter, onions and vinegar will make delicious compote to enhance your beef fillets. A simple yet delicious dish! ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onions&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into thin strips.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Put&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to melt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add the onions&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;3 tablespoons&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/goat-cheese-honey-rosemary-tartlets-2647.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;honey&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stew&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;40 minutes&#60;/span&#62;, stirring constantly &#60;span class=&#34;hps&#34; &#62;and adding&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water if&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;necessary.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Add &#60;span class=&#34;hps&#34; &#62;the vinegar&#60;/span&#62;, salt, pepper &#60;span class=&#34;hps&#34; &#62;and leave to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook for 5 to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; In a &#60;span class=&#34;hps&#34; &#62;nonstick skillet&#60;/span&#62;, sear &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-croquettes-10950.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;for 2 to 3&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes per side&#60;/span&#62;, depending on &#60;span class=&#34;hps&#34; &#62;desired doneness&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Place &#60;span class=&#34;hps&#34; &#62;the fillets on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;warm plates&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;garnish with&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;onion compote&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;serve with&#60;/span&#62; &#60;a title=&#34;Homemade mashed potatoes&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/homemade-mashed-potatoes-4954.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;mashed&#60;/span&#62; &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Homemade mashed...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-onion-compote-8542.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/recipe-by-product/meat/beef-onion-compote-8542.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-onion-compote-8542.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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