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	<title>Asian Chefs Association &#187; Recipes</title>
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	<link>http://www.acasf.com</link>
	<description>Asian Inspired Cuisine for the 21st Century</description>
	<pubDate>Sat, 16 Aug 2008 02:42:22 +0000</pubDate>
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	<language>en</language>
			<item>
		<title>Summer Menu by Phillippe Striffeler of the Hotel Nikko</title>
		<link>http://www.acasf.com/summer-menu-by-phillippe-striffeler-of-the-hotel-nikko/</link>
		<comments>http://www.acasf.com/summer-menu-by-phillippe-striffeler-of-the-hotel-nikko/#comments</comments>
		<pubDate>Wed, 16 Jul 2008 18:53:02 +0000</pubDate>
		<dc:creator></dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Foie Gras]]></category>

		<category><![CDATA[Passion Fruit mousse]]></category>

		<category><![CDATA[Pork Tenderloin]]></category>

		<category><![CDATA[recipe]]></category>

		<category><![CDATA[Sweet Potatoes]]></category>

		<guid isPermaLink="false">http://www.acasf.com/summer-menu-by-phillippe-striffeler-of-the-hotel-nikko/</guid>
		<description><![CDATA[
Appetizer - Foie Gras Chawan Mushi
Entrée - Roasted Kurobuta Pork Tenderloin, Wasabi Uni butter sauce. Japanese Sweet Potatoes and stuffed Shishito peppers
Dessert - Passion Fruit mousse, blood orange chocolate sauce
Description &#38; Ingredients: 
Appetizer
Foie Gras Chawan Mushi
 Serving 6ppl
1 ¼ c     Dashi
½   tsp   Salt
1 tbls    [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/summer-menu-by-phillippe-striffeler-of-the-hotel-nikko/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Summer Menu by Chef Tim Luym of Poleng Lounge</title>
		<link>http://www.acasf.com/summer-menu-by-chef-tim-luym-of-poleng-lounge/</link>
		<comments>http://www.acasf.com/summer-menu-by-chef-tim-luym-of-poleng-lounge/#comments</comments>
		<pubDate>Wed, 25 Jun 2008 02:51:38 +0000</pubDate>
		<dc:creator></dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Edamame]]></category>

		<category><![CDATA[Eggplant]]></category>

		<category><![CDATA[Mojito]]></category>

		<category><![CDATA[Pineapple]]></category>

		<category><![CDATA[recipe]]></category>

		<category><![CDATA[Tim Luym]]></category>

		<category><![CDATA[Tri-Tip]]></category>

		<guid isPermaLink="false">http://www.acasf.com/summer-menu-by-chef-tim-luym-of-poleng-lounge/</guid>
		<description><![CDATA[

Appetizers: Grilled Edamame with garlic &#38; sea salt
Entrée: BBQ Miso Sesame Tri-Tip Eggplant &#38; Pineapple
Dessert: Strawberry Thai Basil &#38; Mint Mojito
Recipes;




Appetizers:
 
Grilled Edamame with garlic &#38; sea salt
1 package edamame with shell on
2 cloves garlic, minced
1 T garlic salt
1 t sea salt (or kosher salt)
2 T canola or vegetable oil
 
In a mixing bowl, toss [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/summer-menu-by-chef-tim-luym-of-poleng-lounge/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Big Island Abalone with Crab Salad by Chef Ty Mahler</title>
		<link>http://www.acasf.com/big-island-abalone-with-crab-salad/</link>
		<comments>http://www.acasf.com/big-island-abalone-with-crab-salad/#comments</comments>
		<pubDate>Mon, 19 Nov 2007 02:41:07 +0000</pubDate>
		<dc:creator>darrinsander</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[abalone]]></category>

		<category><![CDATA[crab]]></category>

		<category><![CDATA[ty mahler]]></category>

		<guid isPermaLink="false">http://www.acasf.com/big-island-abalone-with-crab-salad/</guid>
		<description><![CDATA[


Flash Seared Big Island Abalone with Crab Salad and Hawaiian Vanilla Vinaigrette













Yields Four:

4 Big Island Abalone (must be bought from Hawaiian Fresh Seafood contact Aron)
4T. Mochi Flour
Lobster Dust
1 Large Lobster Bodies
1peice Package Lup Cheong
1t. Extra Virgin Olive Oil
N-Zorbit (this is a basic tapioca starch in powder form)
Tentsuyu Reduction
3T. Dashi Stock
1t. Mirin
1t. White Soy Sauce
½ t. [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/big-island-abalone-with-crab-salad/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Rice Vermicelli w/ Mushroom Trio by Chef Andy Wai</title>
		<link>http://www.acasf.com/rice-vermicelli-wmushroom-trio-by-chef-andy-wai/</link>
		<comments>http://www.acasf.com/rice-vermicelli-wmushroom-trio-by-chef-andy-wai/#comments</comments>
		<pubDate>Sun, 18 Nov 2007 18:19:42 +0000</pubDate>
		<dc:creator>chaulam</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[mushrooms]]></category>

		<category><![CDATA[rice]]></category>

		<category><![CDATA[vermicelli]]></category>

		<guid isPermaLink="false">http://www.acasf.com/rice-vermicelli-wmushroom-trio-by-chef-andy-wai/</guid>
		<description><![CDATA[Rice Vermicelli with Trio of Mushrooms

Ingredients 
150g     Taiwan Rice Vermicelli
1 each   Portabella Mushroom 
3 each   Fresh Shiitake Mushrooms 
1 pkg     Enoki Mushrooms  
50g        Head Cabbage 
10g        Carrots
15g        Onion
10g        Golden Chive &#38; Scallions
1             Egg
xx           Mung Bean Sprouts
Seasonings:
1t          Oyster sauce
1t          Fish Sauce
1/2t       Dark Soy Sauce
Method of Preparation:
1.  Place rice vermicelli in boiling water with a few drops [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/rice-vermicelli-wmushroom-trio-by-chef-andy-wai/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Kakuni Pork</title>
		<link>http://www.acasf.com/kakuni-pork/</link>
		<comments>http://www.acasf.com/kakuni-pork/#comments</comments>
		<pubDate>Mon, 19 Mar 2007 23:43:08 +0000</pubDate>
		<dc:creator>chaulam</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[pork]]></category>

		<category><![CDATA[pork belly]]></category>

		<guid isPermaLink="false">http://www.acasf.com/kakuni-pork/</guid>
		<description><![CDATA[
Kakuni Pork
By Tsuchida Ritsuo of Blowfish Sushi To Die For

INGREDIENTS:
pork belly with skinon 100 g
leek 20 g
ginger 1 sliced
okara 1/2 cup
water 800 ml
METHOD:
Pan roasted pork belly
Make a crispy for skin side
Cut crispy pork to 4cm x 3cm
Place in a pan skin on face with leek and ginger
Pour water from the edge of sauce pan carefully [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/kakuni-pork/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pop A Prawn</title>
		<link>http://www.acasf.com/pop-a-prawn/</link>
		<comments>http://www.acasf.com/pop-a-prawn/#comments</comments>
		<pubDate>Mon, 19 Mar 2007 22:49:36 +0000</pubDate>
		<dc:creator>chaulam</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.acasf.com/pop-a-prawn/</guid>
		<description><![CDATA[
Pop A Prawn
By Tsuchida Ritsuo of Blowfish Sushi To Die For
&#160;

INGREDIENTS:
rock shrimp 5 pc
spicy aioli 2 tblsp
micro green 15 g
yuzu coleslaw 40 g
tempura batter for fried
glazed walnuts 1 tblsp
METHOD:
Dip the rock shrimp in tempura batter and deep fried with 180?
Toss with spicy aioli when its done and put caramelized walnuts on top of prawn
Juliene two [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/pop-a-prawn/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pineapple Upside Down Cake</title>
		<link>http://www.acasf.com/pineapple-upside-down-cake/</link>
		<comments>http://www.acasf.com/pineapple-upside-down-cake/#comments</comments>
		<pubDate>Mon, 19 Mar 2007 20:45:46 +0000</pubDate>
		<dc:creator>chaulam</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.acasf.com/pineapple-upside-down-cake/</guid>
		<description><![CDATA[
ROY’S RECIPE - DESSERT
By Ty Mahler of Roy’s Hawaiian Fusion
&#160;

Glaze:
6 oz. butter
¾ cup dark brown sugar
Combine together over medium heat and stir until mixture is smooth
Pour into an 8 inch pan and chill for approx ½ hour.
1/4 c. butter, softened
1/2 dark brown sugar
1 egg
2 tbsp. pineapple juice
1/2 tsp. vanilla
1 c. cake flour
1 tsp. baking powder
1/4 [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/pineapple-upside-down-cake/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Dungeness Garlic Crab Butter Noodles</title>
		<link>http://www.acasf.com/garlic-crab-butter-noodles/</link>
		<comments>http://www.acasf.com/garlic-crab-butter-noodles/#comments</comments>
		<pubDate>Tue, 13 Mar 2007 05:42:39 +0000</pubDate>
		<dc:creator>chaulam</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.acasf.com/garlic-crab-butter-noodles/</guid>
		<description><![CDATA[By Tim Luym, Poleng Lounge
&#160;
&#160;
&#160;

1 pound fresh egg noodles, chow mein thickness
3 oz. unsalted butter
4 tablespoons garlic, minced
1/2 pound fresh dungeness crabmeat (can substitute with Maine Rock
Crabmeat or Peekytoe)
cilantro, chopped for garnish
Sauce:
1/4 cup soy sauce
2 teaspoons siracha hot sauce
2 tablespoons michiu (rice cooking wine)
2 tablespoons kecap manis (Indonesian sweet soy sauce - can be found [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/garlic-crab-butter-noodles/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chili Glazed Fresh Water Prawns</title>
		<link>http://www.acasf.com/chili-glazed-fresh-water-prawns/</link>
		<comments>http://www.acasf.com/chili-glazed-fresh-water-prawns/#comments</comments>
		<pubDate>Thu, 08 Mar 2007 20:16:45 +0000</pubDate>
		<dc:creator>chaulam</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.acasf.com/chili-glazed-fresh-water-prawns/</guid>
		<description><![CDATA[
Turbinado - Chili Glazed Fresh Water Prawns with Haricot Vert and
White Peach
By Chef Khai Duong, Ana Mandara, San Francisco
Serves 4
&#160;


Combining fruit with haricot vert was an accidental blessing. One afternoon Chef Khai noticed his daughter, Aivy, snacking on, without thought, persimmon and green beans. Chef Khai was intrigued by this unusual combination and decided to [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/chili-glazed-fresh-water-prawns/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Oriental Lamb Chops</title>
		<link>http://www.acasf.com/oriental-lamb-chops/</link>
		<comments>http://www.acasf.com/oriental-lamb-chops/#comments</comments>
		<pubDate>Thu, 08 Mar 2007 20:00:14 +0000</pubDate>
		<dc:creator>chaulam</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.acasf.com/oriental-lamb-chops/</guid>
		<description><![CDATA[Oriental Lamb Chops
By Sam Choy
2 or 3 lamb chops per serving (8 to 10 chops total)

Marinade:
½ cup shoyu
¾ cup garlic, minced
1 tablespoon fresh ginger, minced
2 cups brown sugar
½ teaspoon chili flakes
½ cup basil, minced
½ cup cilantro, minced
Salt to taste
Combine marinade ingredients, massage into meat for 5 to 10 minutes, then let marinate 4 to 6 [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/oriental-lamb-chops/feed/</wfw:commentRss>
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