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	<title>Asian Chef Association &#187; Recipes</title>
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	<description>Asian-Inspired Cuisine for the 21st Century</description>
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		<title>Crispy skin salmon and sweet chili sauce</title>
		<link>http://www.acasf.com/crispy-skin-salmon-and-sweet-chili-sauce/</link>
		<comments>http://www.acasf.com/crispy-skin-salmon-and-sweet-chili-sauce/#comments</comments>
		<pubDate>Wed, 29 Jul 2009 05:53:44 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[Video recipe by Chef Khai]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Thanksgiving Recipes From Ming Tsai</title>
		<link>http://www.acasf.com/thanksgiving-recipes-from-ming-tsai/</link>
		<comments>http://www.acasf.com/thanksgiving-recipes-from-ming-tsai/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 23:52:04 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[recipe]]></category>

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		<description><![CDATA[This recipe takes classic Thanksgiving flavors &#8212; turkey and cranberry &#8212; and uses them in a non-traditional, East-West way. I love cranberries &#8212; I use a combination of fresh and dried cranberries here for the ultimate sweet-tart flavor. The Cranberry-Mango Vinaigrette is also great with a light frisee salad or fish. Panko Crusted Turkey ‘Scallopini’ [...]]]></description>
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		<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 &#8211; Roasted Kurobuta Pork Tenderloin, Wasabi Uni butter sauce. Japanese Sweet Potatoes and stuffed Shishito peppers Dessert &#8211; 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 Soy 1 tbls Mirin [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<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>

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		<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 [...]]]></description>
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		<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>

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		<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) [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<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>WordPress</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[vermicelli]]></category>

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		<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: [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<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>WordPress</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[pork belly]]></category>

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		<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 [...]]]></description>
		<wfw:commentRss>http://www.acasf.com/kakuni-pork/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<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>WordPress</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 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<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>WordPress</dc:creator>
				<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[ROY’S RECIPE &#8211; 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 [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<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>WordPress</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 [...]]]></description>
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