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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Pomelo cheesecake]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/desserts/pomelo-cheesecake-17054.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/desserts/pomelo-cheesecake-17054.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 15 May 2015 04:30:38 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
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		<description><![CDATA[Make this tangy pomelo cheesecake with a speculoos base for a yummy dessert.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. Blend the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/speculoos-tart-assorted-fruit-7375.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;speculoos &#60;/a&#62;with the melted butter. Spread on the&#160;bottom of 4 moulds. Leave in the fridge for 15 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2&#60;/strong&#62;. Peel half the &#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; target=&#34;_blank&#34;&#62;pomelo&#60;/a&#62;, remove the white parts to extract the pulp.&#160;Squeeze the second half.&#160; Bring the juice to a boil with the powdered sugar and leave to simmer for 3 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Soften the gelatine in a bowl of cold water. Beat the egg whites until stiff peaks. Pour in the icing sugar while whisking until completely cooled.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Whisk the cottage cheese to obtain a smooth mixture and add the pomelo pulp and the reduced juice. Then incorporate to the previous mixture. Pour into the moulds over the speculoos base. Smooth with a spatula and leave in the fridge for 2 hours.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5&#60;/strong&#62;. For the icing, melt the gelatine with 1 tablespoon of boiling water. Mix with the cream and the icing sugar. Pour on the surface of the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/speculoos-cheesecake-pears-958.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cheesecake&#60;/a&#62;. Refrigerate for 2 hours. Unmould and serve.&#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/recipe-by-dish-type/desserts/pomelo-cheesecake-17054.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/pomelo-cheesecake-17054.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>
		<comments>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#respond</comments>
		<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[Chef Nicolas Reynard: Avocado, mango and pomelo tartare]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-nicolas-reynard-avocado-mango-pomelo-tartare-2-5855.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 27 Jan 2015 16:08:16 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Follow Chef Nicolas Reynard's easy recipe to prepare a fresh and light starter: Avocado, mango and pomelo tartare]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Place the gelatine leaf in a bowl of&#160;ice water for 4 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Blend the ripe mango with little water until smooth texture. Transfer in a pan and bring to a boil. Add the gelatine leaf drained. Put in&#160;a tray or baking sheet and store in the fridge for 12 hours,&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;Dice the avocado and toss with olive oil, lemon juice and chives. Add salt.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Arrange pomelo segments&#160;on a plate. Remove the mango jelly from the fridge and cut into small cubes. Add tomatoes. Finally spread black olive paste on a toasted slice of baguette.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Nicolas Reynard is the executive chef of &#60;/em&#62;&#60;a title=&#34;L&#039;Absinthe&#34; href=&#34;http://www.absinthe.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;L&#039;Absinthe&#60;/em&#62;&#60;/a&#62;&#60;em&#62;.&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Absinthe&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-nicolas-reynard-avocado-mango-pomelo-tartare-2-5855.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-nicolas-reynard-avocado-mango-pomelo-tartare-2-5855.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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