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	<title>Chef McDang</title>
	<link>http://chefmcdang.com</link>
	<description>Thai celebrity food expert, chef and writer</description>
	<lastBuildDate>Wed, 21 Sep 2011 02:57:22 +0000</lastBuildDate>
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		<title>Timbale of Curry Fish Mousse</title>
		<description><![CDATA[Paste Ingredients: - Red Curry Paste (Store bought) 2.5  Tbsp Mousse Ingredients: - Boneless and skinless white flesh fish, cubed and chilled - Egg, large - Coconut Cream/milk - Palm Sugar - Kaffir Lime Leaves, chiffonade - Fish Sauce - Timbale - Vegetable oil - Thai Sweet Basil leaves, picked 150 grams 1 each 500 ml 1-2 Tbsp 5 [...]]]></description>
		<link>http://chefmcdang.com/2011/08/timbale-curry-fish-mousse/</link>
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		<title>Back Porch Café</title>
		<description><![CDATA[Earlier, I came across a card from the Back Porch Cafe sent to me in April and my mind started wandering&#8230; Every Year, around the beginning of April, I receive a notice in the mail from my friends and ex-partners from the Back Porch Cafe in Rehoboth Beach Delaware. This year is no different and [...]]]></description>
		<link>http://chefmcdang.com/2011/06/back-porch-cafe/</link>
			</item>
	<item>
		<title>Kao Chae &#8211; Royal Summer Dish</title>
		<description><![CDATA[Almost 200 something years ago ( during the reign of King Rama II ) a dish from the royal palace called Kao Chae was introduced to the people in the palace to be eaten in during the summer months. This is probably the only original royally created dish in Royal Thai Cuisine It doesn’t resemble [...]]]></description>
		<link>http://chefmcdang.com/2011/05/kao-chae-royal-summer-dish/</link>
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		<title>The Basil Family</title>
		<description><![CDATA[Basil; There are many different kinds. It is an herb well known for its medicinal properties and richness in fragrance as an ingredient. Unsurprisingly, It’s one of the many reasons Thai food is so healthy and delicious.    Basil is a very important ingredient when it comes to Thai cookery. So important that Thais use three [...]]]></description>
		<link>http://chefmcdang.com/2011/05/basil-family/</link>
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		<title>Banana in Coconut Cream with Palm Sugar and Salt</title>
		<description><![CDATA[&#160; Ingredients: - Bananas, peeled, cut lengthwise and sliced into 3in chunks&#160; - Coconut milk - Palm sugar - Granulated sugar - Salt 3 cups&#160; 4 cups 1/4 cup 1/2 cup 1 teaspoon Preparation: In a pot, bring coconut milk, palm sugar, granulated sugar and salt to the boil. This liquid should taste sweet but [...]]]></description>
		<link>http://chefmcdang.com/2011/04/banana-coconut-cream-palm-sugar-salt/</link>
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		<title>“Nahm Restaurant” at the Metropolitan Bangkok</title>
		<description><![CDATA[Nahm restaurant was open 6 &#8211; 7 months ago with much fan fair and some problems. The restaurant is the creation of Australian chef David Thompson who had written “Thai Food.” (It was a Thai cook book, almost like a dictionary of Thai cuisine, the first of its kind; You know the one with the [...]]]></description>
		<link>http://chefmcdang.com/2011/04/nahm-restaurant-metropolitan-bangkok/</link>
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		<title>FWD: Chef why so angry?</title>
		<description><![CDATA[Here is an email from Kiin Kiin in Copenhagen taking a defensive approach towards my review at Sra Bua by Kiin Kiin, Siam Kempinski. I understand sometimes I can sound quite harsh but I don&#8217;t mean to come out that way. I&#8217;m just frustrated that while there are some Thai cooking schools they still haven&#8217;t [...]]]></description>
		<link>http://chefmcdang.com/2011/03/chef-why-so-angry/</link>
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		<title>VEGETARIAN FRIED BLACK/RED RICE</title>
		<description><![CDATA[Ingredients Vegetable oil 3 tbsp. Chinese kale stems, cut &#38; blanched 0.5 cup Taro, diced &#38; cooked 0.25 cup Baby corn, blanched 0.25 cup Pumpkin, peeled, diced, &#38; cooked 0.25 cup Carrots, peeled, diced, &#38; blanched 0.25 cup Cooked black or red rice, cold 1.5 cup Soy sauce 1.5 tbsp. Seasoning sauce, Golden Mountain brand [...]]]></description>
		<link>http://chefmcdang.com/2011/02/vegetarian-fried-blackred-rice/</link>
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		<title>Beginning guidelines&#8230;</title>
		<description><![CDATA[It all started not too long ago at the end of last year when I was invited to taste the food at a branch of the Kiin Kiin restaurant in Copenhagen; It had received 1 Michelin star for Thai food. They opened this branch at the Siam Kempinski Hotel in Bangkok recently and called the [...]]]></description>
		<link>http://chefmcdang.com/2011/02/beginning-guidelines/</link>
			</item>
	<item>
		<title>Western Complex in Thai Cuisine</title>
		<description><![CDATA[To begin, why does it seem that all the best Thai Chefs are Farang (Westerners)? Moreover, who made all these Farang “Thai” Chefs. It is the duty of Thai people to provide the correct information, structure of our food, and what it&#8217;s about to the rest of the world. Yet it seems we Thais have [...]]]></description>
		<link>http://chefmcdang.com/2010/12/western-complex-thai-cuisine-2/</link>
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