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	<title>Famous Asian Recipes Blog</title>
	<link>http://www.a1-asianrecipes.com/blog</link>
	<description>Your Ideal Asian Cooking Guide</description>
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		<title>Hakka Stuffed-Tofu In Clay Pot Recipe</title>
		<description><![CDATA[Ingredients 200 grams minced pork, 2 blocks firm tofu, 1 piece salted fish (thumb size), bunch of spring onions (chopped and only use the white stems), 2 stalks Chinese leek (sectioned into 2-inch size), 100 grams soy beans, 500 ml chicken stock,  salt and pepper to taste Method Soak soy beans in cold water for [...]]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2012/01/31/hakka-stuffed-tofu-in-clay-pot-recipe/</link>
			</item>
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		<title>Hakka Salt-Baked Chicken Recipe</title>
		<description><![CDATA[Salt-baked chicken is no doubt one of the most recognized Hakka dish. There are many versions of preparing this dish as Hakka people has migrated to many different part of the world, and the dish also evolved into many &#8216;style&#8217; to suit the local taste and availability of ingredients. But if you go back to [...]]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2011/12/20/hakka-salt-baked-chicken-recipe/</link>
			</item>
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		<title>Stew Arrowhead with Pork</title>
		<description><![CDATA[Arrowhead does not mix well with other vegetables, but it makes perfect combination with pork, especially oily pork. Try this Hakka dish with the recipe here. More Asian Recipes]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2011/08/15/stew-arrowhead-with-pork/</link>
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		<title>What is Hakka Food?</title>
		<description><![CDATA[I have been posting quite a lot of Hakka food recipes in this website and I would like to talk about Hakka cuisine further. I have just posted a write up about Hakka culinary culture in my website and there will be more authentic Hakka food recipes on the way. read more Hakka Stuffed Bitter [...]]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2011/08/13/what-is-hakka-food/</link>
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		<title>Five Flavor Oil</title>
		<description><![CDATA[Five Flavor Oil makes a great partner for fish and is a wonderful oil for dressing salads and noodles. This versatile seasoned oil is a light infusion that speak equally of different flavors. Ingredients 1 cup of peanut oil or corn oil, 1/2 cup of sesame oil, 1 tablespoon of dried red chili flakes, 1 [...]]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2011/08/11/five-flavor-oil/</link>
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		<title>Home Made Chili Oil</title>
		<description><![CDATA[Chili oil is a very common ingredient in Asian cooking. It provides a wonderful spicy addition to noodles, sauces, fillings, and marinades. Once made, store this bitingly fragrant treasure in a clean glass jar and keep it in a cool place. Just use the oil whenever you want to light a spark. Ingredients 1/2 cup [...]]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2011/08/11/home-made-chili-oil/</link>
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		<title>Mustard Green Rice &#124; A Traditional Fu Jian Dish Recipe</title>
		<description><![CDATA[Mustard green cooked with rice is a traditional dish from Fu Jian Province China. In Fu Jian or Hokkian dialect, it is all Kua Cai P&#8217;ng. The slight bitterness of the vegetable blend in well with Chinese roasted pork, dried oyster and mushroom. It is a simple dish that will take you only 20 minutes [...]]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2011/08/10/mustard-green-rice-a-traditional-fu-jian-dish-recipe/</link>
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		<title>Nyonya Sweet and Sour Fish &#124; Chien Chuan Hu</title>
		<description><![CDATA[Ingredients 1 Red snapper or Pomfret (size about 300 grams), 10 small onions (sliced) , 3 cloves garlic (Minced), ginger (shredded), 1 fresh chili (sliced), 1 tablespoon fermented bean paste, 4 tbsp tamarind juice, 1 stalk spring onion (sectioned), 10 tbsp of cooking oil Method Clean fish, wash and drain then pan fried fish till [...]]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2011/08/09/nyonya-sweet-and-sour-fish-chien-chuan-hu/</link>
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		<title>HAKKA HO PO STUFFED BEAN CURD</title>
		<description><![CDATA[Introducing this Traditional Hakka dish from the Ho Po Hak Ingredients A 200g fish paste, 600 g minced pork, 50 g salted fish or dried prawns, 3 tbsp chopped garlic, 1 tbsp fennel seed ( toasted and ground finely) Ingredients B 12 blocks of firm bean curd, 300g soya beans (soaked over night, drained) Seasoning [...]]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2011/04/26/hakka-ho-po-stuffed-bean-curd/</link>
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		<title>Kolo Mee &#8211; A Taste of Sarawak Noodle</title>
		<description><![CDATA[My recent trip to Sarawak brought back the taste of Sarawak noodle to me. It has been a long time I did not visit to Sarawak and I have been longing to taste this unique noodle which you can only find in this land of the Hornbills. It is actually very similar to the Wanton Mee [...]]]></description>
		<link>http://www.a1-asianrecipes.com/blog/2011/04/16/kolo-mee-a-taste-of-sarawak-noodle/</link>
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