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	<title>Pinoy Cook: Home cooking rocks! &#187; eggs</title>
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	<link>http://pinoycook.net</link>
	<description>Simple recipes for delicious family meals</description>
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		<title>Egg foo yong or kanitama?</title>
		<link>http://pinoycook.net/egg-foo-yong-or-kanitama/</link>
		<comments>http://pinoycook.net/egg-foo-yong-or-kanitama/#comments</comments>
		<pubDate>Mon, 08 Feb 2010 06:21:27 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[I love eggs!]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[omelet]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=253</guid>
		<description><![CDATA[Just like with fried rice, the Chinese make good use of leftover meat, seafood and vegetables by adding them to beaten eggs and making an omelet called egg foo yong. It appears, however, that if the omelet contains crab meat, it is more of a kanitama or Japanese omelet with crab meat.
Whatever its name, this [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Century eggs (preserved duck eggs)</title>
		<link>http://pinoycook.net/century-eggs-preserved-duck-eggs/</link>
		<comments>http://pinoycook.net/century-eggs-preserved-duck-eggs/#comments</comments>
		<pubDate>Fri, 05 Feb 2010 13:55:27 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Asian Pantry]]></category>
		<category><![CDATA[Non-recipes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[eggs]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=965</guid>
		<description><![CDATA[Updated from an entry published last year right around the time of the Chinese Lunar New Year.
You&#8217;ll find them sliced thinly and served alongside cold meat and pickled jellyfish in Chinese restaurants. They&#8217;re called century eggs, a popular Chinese delicacy, and they are regular eggs really except that they have undergone a curing and preservation [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<item>
		<title>Kaya toast, Singapore&#8217;s national breakfast dish</title>
		<link>http://pinoycook.net/kaya-toast-singapores-national-breakfast-dish/</link>
		<comments>http://pinoycook.net/kaya-toast-singapores-national-breakfast-dish/#comments</comments>
		<pubDate>Thu, 07 Jan 2010 03:08:01 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Bread winner]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Singaporean]]></category>

		<guid isPermaLink="false">http://pinoycook.net/?p=15871</guid>
		<description><![CDATA[I spent my last day in Singapore taking the train from the airport to the Singapore IT Expo (SITEX) and back. There was a &#8220;left baggage&#8221; service where I dumped my bags for a fee so I could spend the morning hunting for camera lenses at, hopefully, bargain prices. 
SITEX was one crowded place and [...]]]></description>
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		<slash:comments>13</slash:comments>
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