<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>laocook &#187; Recipes</title>
	<atom:link href="http://laocook.com/category/recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://laocook.com</link>
	<description>Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef</description>
	<lastBuildDate>Wed, 25 Apr 2012 15:49:34 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
		<item>
		<title>Goi Pa, Laotian Fish Salad</title>
		<link>http://laocook.com/2012/02/16/goi-pa-laotian-fish-salad/</link>
		<comments>http://laocook.com/2012/02/16/goi-pa-laotian-fish-salad/#comments</comments>
		<pubDate>Thu, 16 Feb 2012 18:43:59 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=3408</guid>
		<description><![CDATA[. . Goi Pa. A Laotian ceviche of some sort? Or is ceviche a South American version of Goi Pa? Who cares? Its yummy and easy to make! Like many Laotian salads or &#8220;Larbs&#8221;, Goi Pa is raw, or almost raw, cured and briefly marinated, it must be served as soon as its made. You [...]]]></description>
		<wfw:commentRss>http://laocook.com/2012/02/16/goi-pa-laotian-fish-salad/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Malt Brulee</title>
		<link>http://laocook.com/2012/01/08/malt-brulee/</link>
		<comments>http://laocook.com/2012/01/08/malt-brulee/#comments</comments>
		<pubDate>Sun, 08 Jan 2012 19:48:27 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=3381</guid>
		<description><![CDATA[Malt Brulee or to give it its full title, Malt Flavoured Crème Brûlée is a new dessert that is now a regular fixture on my small &#8220;Sweet Things I like&#8221; menu. I love a good crème brûlée, and trust me, I have tried many! It´s essentially a rich custard with a crunchy caramel lid or [...]]]></description>
		<wfw:commentRss>http://laocook.com/2012/01/08/malt-brulee/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Smoking</title>
		<link>http://laocook.com/2011/08/27/smoking/</link>
		<comments>http://laocook.com/2011/08/27/smoking/#comments</comments>
		<pubDate>Sat, 27 Aug 2011 14:43:13 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=3264</guid>
		<description><![CDATA[Like a lot of my recipes, ideas come from things that &#8220;I miss&#8221;. I remember (back in the old days) my mother warming up some steamed rice and placing a few pieces of smoked mackerel on top. The heat of the rice would warm the smoked fish through. That resulted in smokey and fatty tasting [...]]]></description>
		<wfw:commentRss>http://laocook.com/2011/08/27/smoking/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Smile and Say Cheese</title>
		<link>http://laocook.com/2011/02/22/smile-and-say-cheese/</link>
		<comments>http://laocook.com/2011/02/22/smile-and-say-cheese/#comments</comments>
		<pubDate>Tue, 22 Feb 2011 16:56:24 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=3117</guid>
		<description><![CDATA[Three Cheeses walked in to a crowded bar. The bar went silent. &#8220;Why has everyone gone quiet?&#8221;, asked the new barman. The manager called him over and whispered in his ear, &#8220;Everyone knows the Cheeses, don&#8217;t mess with them, they´re NUTS!&#8220;&#8230;. Okay, okay, its a bad joke, but I couldn&#8217;t think of another way to [...]]]></description>
		<wfw:commentRss>http://laocook.com/2011/02/22/smile-and-say-cheese/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>King Burger</title>
		<link>http://laocook.com/2011/02/02/king-burger/</link>
		<comments>http://laocook.com/2011/02/02/king-burger/#comments</comments>
		<pubDate>Wed, 02 Feb 2011 17:23:13 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=3098</guid>
		<description><![CDATA[The absence of updates can be attributed to &#8220;not much happening in the kitchens&#8220;&#8230; Over the past month (and up until the end of February) we have been catering to groups of international journalist that are at the hotel to attend a launch of a new car by a large motor company. Everyday different journalist [...]]]></description>
		<wfw:commentRss>http://laocook.com/2011/02/02/king-burger/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat and Bones</title>
		<link>http://laocook.com/2010/01/01/meat-and-bones/</link>
		<comments>http://laocook.com/2010/01/01/meat-and-bones/#comments</comments>
		<pubDate>Fri, 01 Jan 2010 18:43:40 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=2817</guid>
		<description><![CDATA[Firstly, let me wish everyone a very happy 2010! Now that all the hotel Gala Dinners throughout the festive season are finally over, I can spend a week or so relaxing! This past month has been busy, however with careful planning ahead, it was relatively easy. Once all the Gala Dinner menus were confirmed, it [...]]]></description>
		<wfw:commentRss>http://laocook.com/2010/01/01/meat-and-bones/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>New Style Goong Che Nam Pa (or Laotian Prawn Carpaccio)</title>
		<link>http://laocook.com/2009/09/25/new-style-goong-che-nam-pa/</link>
		<comments>http://laocook.com/2009/09/25/new-style-goong-che-nam-pa/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 09:21:34 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=2714</guid>
		<description><![CDATA[I would like to share with you the recipe for one of my Signature Dishes. . . This dish has been on my menu since the beginning of my culinary adventure in Spain, and remains our most ordered Starter. The translation of “Goong Che Nam Pa” would be “Fish Sauce Soaked Prawns”, which doesn’t sound [...]]]></description>
		<wfw:commentRss>http://laocook.com/2009/09/25/new-style-goong-che-nam-pa/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Clear Tomato Soup Recipe</title>
		<link>http://laocook.com/2009/08/08/clear-tomato-soup-recipe/</link>
		<comments>http://laocook.com/2009/08/08/clear-tomato-soup-recipe/#comments</comments>
		<pubDate>Sat, 08 Aug 2009 22:54:07 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=2680</guid>
		<description><![CDATA[I have often posted about (and get emails about) our chilled Clear Tomato Soup which we use as an &#8220;amuse bouche&#8221;. When the dish is first presented on the table as &#8220;Chilled Tomato Soup&#8221;, there are glances of bewilderment on our guests faces, these glances of confusion soon turn to surprised acknowledgment when the summery [...]]]></description>
		<wfw:commentRss>http://laocook.com/2009/08/08/clear-tomato-soup-recipe/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Chilli Oil</title>
		<link>http://laocook.com/2009/06/07/chilli-oil/</link>
		<comments>http://laocook.com/2009/06/07/chilli-oil/#comments</comments>
		<pubDate>Sun, 07 Jun 2009 21:33:16 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=2559</guid>
		<description><![CDATA[One of my favourite food memories involves Chinese restaurants. When I was younger, a trip to London Chinatown was an event. The sight of roasted ducks, chickens and pork hanging in the restaurant windows and the aroma of spices and wok cooking were very inviting. A weekend visit to a Dim Sum restaurant was a [...]]]></description>
		<wfw:commentRss>http://laocook.com/2009/06/07/chilli-oil/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Duck Larb Recipe</title>
		<link>http://laocook.com/2009/04/26/duck-larb-recipe/</link>
		<comments>http://laocook.com/2009/04/26/duck-larb-recipe/#comments</comments>
		<pubDate>Sun, 26 Apr 2009 15:35:05 +0000</pubDate>
		<dc:creator>Vienne</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://laocook.com/?p=2452</guid>
		<description><![CDATA[Larb´s are a type of  Laotian meat salad. The most popular is made with beef which is best served raw, so freshness is very important. For those how shy away from raw meat dishes the beef can also be cooked (but where is the fun in that? ) Other cooked Larbs include chicken, pork, venison [...]]]></description>
		<wfw:commentRss>http://laocook.com/2009/04/26/duck-larb-recipe/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
	</channel>
</rss>

