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	<title>WHAT TO COOK TODAY?</title>
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	<link>http://whattocooktoday.com</link>
	<description>Home-cooked meals are never boring again</description>
	<lastBuildDate>Mon, 20 May 2013 08:00:36 +0000</lastBuildDate>
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		<title>CHICKEN TIKKA MASALA</title>
		<link>http://whattocooktoday.com/chicken-tikka-masala.html</link>
		<comments>http://whattocooktoday.com/chicken-tikka-masala.html#comments</comments>
		<pubDate>Mon, 20 May 2013 08:00:36 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[INDIA]]></category>
		<category><![CDATA[SOUTH ASIA]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Spices]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=14926</guid>
		<description><![CDATA[Chicken tikka masala is one of my favorite dishes from India. Well, actually some said, the origin of this dish was from the U.K instead of India. So, honestly, I&#8217;m not sure too. I know that the U.K. is also well-known for its Indian cuisine. In fact, from what I heard, they have the best [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>CHINESE EGG DUMPLINGS / DAN JIAO</title>
		<link>http://whattocooktoday.com/chinese-egg-dumplings.html</link>
		<comments>http://whattocooktoday.com/chinese-egg-dumplings.html#comments</comments>
		<pubDate>Sat, 18 May 2013 08:00:26 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=15036</guid>
		<description><![CDATA[I first learned about the Chinese egg dumplings or known as dan jiao, from Taiwanese friends. The egg dumplings are commonly seen when they serve hot pot or during Chinese New Year. The origin of this dish though, was said to be from Peking. The skin of the dumplings are made of eggs, being cooked [...]]]></description>
		<wfw:commentRss>http://whattocooktoday.com/chinese-egg-dumplings.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>RICE NOODLE WITH HERBAL DUCK SOUP / AK BIHUN</title>
		<link>http://whattocooktoday.com/ak-bihun.html</link>
		<comments>http://whattocooktoday.com/ak-bihun.html#comments</comments>
		<pubDate>Thu, 16 May 2013 08:00:50 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[INDONESIAN CHINESE]]></category>
		<category><![CDATA[SOUTHEAST ASIA]]></category>
		<category><![CDATA[Chinese Herbs]]></category>
		<category><![CDATA[Duck]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=15011</guid>
		<description><![CDATA[Duck noodle with herb soup or known as ak bihun at our home town where I grew up, Medan, Indonesia, was something I haven&#8217;t had for the longest time ever. Ask any Medanese and they will know what ak bihun is. It is a favorite street food for the local for sure, that includes me. [...]]]></description>
		<wfw:commentRss>http://whattocooktoday.com/ak-bihun.html/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>CHEE CHEONG FUN / STEAMED RICE ROLLS</title>
		<link>http://whattocooktoday.com/chee-cheong-fun-steamed-rice-rolls.html</link>
		<comments>http://whattocooktoday.com/chee-cheong-fun-steamed-rice-rolls.html#comments</comments>
		<pubDate>Tue, 14 May 2013 08:00:14 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[CHINA]]></category>
		<category><![CDATA[DIM SUM]]></category>
		<category><![CDATA[EAST ASIA]]></category>
		<category><![CDATA[HONG KONG]]></category>
		<category><![CDATA[INDONESIAN CHINESE]]></category>
		<category><![CDATA[SOUTHEAST ASIA]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Prawns]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=675</guid>
		<description><![CDATA[Chee Cheong Fun is one of my favorite Dim Sum items to order. I never ever have Dim Sum without Chee Cheong Fun. Dim sum is the Cantonese term for a type of Chinese dish that involves small individual portions of food, usually served in a small steamer basket or on a small plate. There&#8217;s [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>APPLE AND PORK RIBS SOUP</title>
		<link>http://whattocooktoday.com/apple-and-pork-ribs-soup.html</link>
		<comments>http://whattocooktoday.com/apple-and-pork-ribs-soup.html#comments</comments>
		<pubDate>Sun, 12 May 2013 08:00:41 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[INDONESIAN CHINESE]]></category>
		<category><![CDATA[SOUP]]></category>
		<category><![CDATA[SOUTHEAST ASIA]]></category>
		<category><![CDATA[Chinese Herbs]]></category>
		<category><![CDATA[Fruits]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=14923</guid>
		<description><![CDATA[My dad was a traditional man who liked traditional Chinese meal like rice with dishes like meat, fish, and a soup. A soup was always in a meal. Honestly, soup is not something comforting only to my dad, but many Asians as well. I find it comforting too. Whipping up soup is pretty convenient most [...]]]></description>
		<wfw:commentRss>http://whattocooktoday.com/apple-and-pork-ribs-soup.html/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>PRAWNS WITH SOY BEAN SAUCE / TAUCO UDANG</title>
		<link>http://whattocooktoday.com/prawns-with-soy-bean-sauce-tauco-udang.html</link>
		<comments>http://whattocooktoday.com/prawns-with-soy-bean-sauce-tauco-udang.html#comments</comments>
		<pubDate>Fri, 10 May 2013 08:00:03 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[INDONESIAN CHINESE]]></category>
		<category><![CDATA[SEAFOOD]]></category>
		<category><![CDATA[SOUTHEAST ASIA]]></category>
		<category><![CDATA[Chili]]></category>
		<category><![CDATA[Fermented Beans]]></category>
		<category><![CDATA[Prawns]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=1146</guid>
		<description><![CDATA[You may think that the combination of salted soy beans (or sometime calls Preserved beans/Fermented beans) and prawns sounds a bit absurd, however, this is another one of my favorite dishes (and I&#8217;ve lost count how many already). It goes well with rice dishes or lontong sayur. It may sounds a bit spicy to you, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>KHAU YUK / TWICE-COOKED PORK BELLY</title>
		<link>http://whattocooktoday.com/khau-yuk.html</link>
		<comments>http://whattocooktoday.com/khau-yuk.html#comments</comments>
		<pubDate>Wed, 08 May 2013 08:00:17 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[INDONESIAN CHINESE]]></category>
		<category><![CDATA[PORK]]></category>
		<category><![CDATA[SOUTHEAST ASIA]]></category>
		<category><![CDATA[Cuttlefish]]></category>
		<category><![CDATA[Dried Shrimps]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=40</guid>
		<description><![CDATA[This is another sinful affair that I had when I was home. Mom whipped up this wonderful twice-cooked pork belly or in one of the chinese dialects, called Khau Yuk. The meat is deep-fried and then double-boiled to fork tender. We will have this every year for Chinese new year or other events to celebrate [...]]]></description>
		<wfw:commentRss>http://whattocooktoday.com/khau-yuk.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>INDONESIAN STYLE VEGETABLE STIR-FRY / CAP CHAY</title>
		<link>http://whattocooktoday.com/cap-cay-indonesian-style-vegetable-stir-fry.html</link>
		<comments>http://whattocooktoday.com/cap-cay-indonesian-style-vegetable-stir-fry.html#comments</comments>
		<pubDate>Mon, 06 May 2013 08:00:35 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[ASIAN-STYLE VEGETABLES]]></category>
		<category><![CDATA[INDONESIAN CHINESE]]></category>
		<category><![CDATA[SOUTHEAST ASIA]]></category>
		<category><![CDATA[Broccoli]]></category>
		<category><![CDATA[Cauliflower]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Green Peas]]></category>
		<category><![CDATA[Mushroom]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=747</guid>
		<description><![CDATA[Cap Chay in Hokkian language (one of many dialects spoken among Asian communities) means everything mixed together. Which is literally what this dish is all about. It&#8217;s a medley of vegetable stir-fry and you are welcome to throw any vegetable you want to make Cap Cay. Some seafood and meat are usually also used to [...]]]></description>
		<wfw:commentRss>http://whattocooktoday.com/cap-cay-indonesian-style-vegetable-stir-fry.html/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>SWEET AND SPICY BEEF NOODLE</title>
		<link>http://whattocooktoday.com/sweet-and-spicy-beef-noodle.html</link>
		<comments>http://whattocooktoday.com/sweet-and-spicy-beef-noodle.html#comments</comments>
		<pubDate>Sat, 04 May 2013 08:00:30 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[NOODLE SOUP]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=622</guid>
		<description><![CDATA[When cooking Indonesian food, using spices are almost unavoidable. They are part of the cooking in most dishes. Actually, almost the case in most Southeast Asian cooking. You will often see turmeric, cardamom, candlenuts (kemiri), galangal, etc. Sometimes, I do feel lazy to fix certain dish because of the amount of spices required in the [...]]]></description>
		<wfw:commentRss>http://whattocooktoday.com/sweet-and-spicy-beef-noodle.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>CRAB WONTON SOUP</title>
		<link>http://whattocooktoday.com/crab-wonton-soup.html</link>
		<comments>http://whattocooktoday.com/crab-wonton-soup.html#comments</comments>
		<pubDate>Thu, 02 May 2013 08:00:28 +0000</pubDate>
		<dc:creator>What To Cook Today</dc:creator>
				<category><![CDATA[EAST ASIA]]></category>
		<category><![CDATA[SOUP]]></category>
		<category><![CDATA[SOUTHEAST ASIA]]></category>
		<category><![CDATA[Crabs]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://whattocooktoday.com/?p=14917</guid>
		<description><![CDATA[I know lots of people think of wontons when they think of Chinese food. Of course Chinese food is beyond just wontons. But, I can&#8217;t agree more that wontons are very commonly made as part of home-style meal and the varieties of wontons are limitless too. They are not difficult to make and the sense [...]]]></description>
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		<slash:comments>0</slash:comments>
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