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	<title> &#187; Salad &amp; Veggies</title>
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		<title>Yummy Yumberries</title>
		<link>http://www.cookingetcetera.com/2011/07/yummy-yumberries/</link>
		<comments>http://www.cookingetcetera.com/2011/07/yummy-yumberries/#comments</comments>
		<pubDate>Sun, 10 Jul 2011 13:46:47 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Etcetera]]></category>
		<category><![CDATA[Food Shots]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[waxberry]]></category>
		<category><![CDATA[yang mei fruit]]></category>
		<category><![CDATA[yumberries]]></category>
		<category><![CDATA[yumberry]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=2746</guid>
		<description><![CDATA[This is the season I've been waiting for the entire year. Yumberry season. The locals call it "yang mei" or simply "red berry" and it's very popular in Shanghai, probably more than Kumquat fruit. The fruit is only available in the beginning of summer time, right after winter after the plum rain seasons. Only just briefly.]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Balinese Salad</title>
		<link>http://www.cookingetcetera.com/2011/06/lawar-bali/</link>
		<comments>http://www.cookingetcetera.com/2011/06/lawar-bali/#comments</comments>
		<pubDate>Thu, 23 Jun 2011 13:31:11 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Balinese]]></category>
		<category><![CDATA[Food Shots]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[lawar bali]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=2648</guid>
		<description><![CDATA[Two most popular signature Balinese dish is Bebek Betutu (dirty duck) and crisp-roast suckling pig. If I could list five signature dish, it would be those two dish above, sambal matah, seafood satay (sate lilit) and lawar. Lawar is a popular and most common vegetable dish in Bali]]></description>
		<wfw:commentRss>http://www.cookingetcetera.com/2011/06/lawar-bali/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Green Herbs Khoresh</title>
		<link>http://www.cookingetcetera.com/2011/02/fresh-herbs-koresh/</link>
		<comments>http://www.cookingetcetera.com/2011/02/fresh-herbs-koresh/#comments</comments>
		<pubDate>Wed, 02 Feb 2011 20:05:11 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Beef & Lamb]]></category>
		<category><![CDATA[Gallery]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[iranian]]></category>
		<category><![CDATA[Khoresh]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=2447</guid>
		<description><![CDATA[Herb Khoresh is a particular dish that I find so uniquely middle eastern. For a start, I love the idea of mixed fragrant herbs as a dish. Put them together in a dish and add beef/chicken/lamb for the extra kick.]]></description>
		<wfw:commentRss>http://www.cookingetcetera.com/2011/02/fresh-herbs-koresh/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Homemade Tempeh</title>
		<link>http://www.cookingetcetera.com/2011/02/homemade-tempeh/</link>
		<comments>http://www.cookingetcetera.com/2011/02/homemade-tempeh/#comments</comments>
		<pubDate>Wed, 02 Feb 2011 15:20:40 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Gallery]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[Snacks & Appetizers]]></category>
		<category><![CDATA[tempeh]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=2554</guid>
		<description><![CDATA[Tempeh is originally from Indonesia -  it is a staple food for the Javanese people. Traditionally tempe is wrapped in banana leaves. The traditional way of making tempe interestingly involves stamping on the soybeans to remove the skins.]]></description>
		<wfw:commentRss>http://www.cookingetcetera.com/2011/02/homemade-tempeh/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Green Plantains in Fresh Herbs</title>
		<link>http://www.cookingetcetera.com/2011/02/stir-fried-green-plantains/</link>
		<comments>http://www.cookingetcetera.com/2011/02/stir-fried-green-plantains/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 03:38:31 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Curry, Soups & Stews]]></category>
		<category><![CDATA[Food Shots]]></category>
		<category><![CDATA[Gallery]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[plaintains]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=2357</guid>
		<description><![CDATA[Plantains are native to India and are grown most widely in tropical climates. This vegetable-banana tastes different at every stage of development. The interior color of the fruit will remain creamy.....]]></description>
		<wfw:commentRss>http://www.cookingetcetera.com/2011/02/stir-fried-green-plantains/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Stuffed Cabbage Rolls &#8211; all time favorite</title>
		<link>http://www.cookingetcetera.com/2010/12/stuffed-cabbage-rolls/</link>
		<comments>http://www.cookingetcetera.com/2010/12/stuffed-cabbage-rolls/#comments</comments>
		<pubDate>Thu, 16 Dec 2010 06:43:40 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food Shots]]></category>
		<category><![CDATA[Gallery]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[polish]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=1837</guid>
		<description><![CDATA[When the wind is whirling outside blowing snow everywhere, the best thing to do is sitting in the living room sipping hot chocolate watching movies. For dinner, a plate of oven baked stuffed cabbage rolls....]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Kidney Bean Soup with Pork Bone</title>
		<link>http://www.cookingetcetera.com/2009/11/kidney-bean-soup-with-pork-bone/</link>
		<comments>http://www.cookingetcetera.com/2009/11/kidney-bean-soup-with-pork-bone/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 15:02:44 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Beef & Lamb]]></category>
		<category><![CDATA[Food Shots]]></category>
		<category><![CDATA[Gallery]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[Snacks & Appetizers]]></category>
		<category><![CDATA[kidney bean]]></category>
		<category><![CDATA[winter soup]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=1416</guid>
		<description><![CDATA[Back home in Indonesia, I only know two ways of cooking red kidney bean soup -  Angeun Kacang Bereum a typical West Javanese dish which I grew up eating lots, usually served with rice and sambel terasi as a condiment. This soup is quite light with sweet tangy flavors and a subtle hit of terasi and chili.]]></description>
		<wfw:commentRss>http://www.cookingetcetera.com/2009/11/kidney-bean-soup-with-pork-bone/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Indonesian Siomai</title>
		<link>http://www.cookingetcetera.com/2009/06/indonesian-siomai/</link>
		<comments>http://www.cookingetcetera.com/2009/06/indonesian-siomai/#comments</comments>
		<pubDate>Thu, 25 Jun 2009 14:48:20 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food Shots]]></category>
		<category><![CDATA[Gallery]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[Snacks & Appetizers]]></category>
		<category><![CDATA[Indonesian Cuisine]]></category>
		<category><![CDATA[street food]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=909</guid>
		<description><![CDATA[ [...]]]></description>
		<wfw:commentRss>http://www.cookingetcetera.com/2009/06/indonesian-siomai/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pick-me-up Veggie Soup</title>
		<link>http://www.cookingetcetera.com/2009/05/pick-me-up-veggie-soup/</link>
		<comments>http://www.cookingetcetera.com/2009/05/pick-me-up-veggie-soup/#comments</comments>
		<pubDate>Fri, 08 May 2009 14:03:39 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=584</guid>
		<description><![CDATA[My days here in New Zealand are now filled with chilly mornings, gloomy afternoons which turn dark quickly around 4pm and overnight non-stop rains. With the baby in the house, new routines are slowly set into place and I'm getting used to waking up at odd hours, tiptoeing into the freezing kitchen to warm up the milk........]]></description>
		<wfw:commentRss>http://www.cookingetcetera.com/2009/05/pick-me-up-veggie-soup/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Refreshing Kumquat Salsa</title>
		<link>http://www.cookingetcetera.com/2009/01/test-post-2/</link>
		<comments>http://www.cookingetcetera.com/2009/01/test-post-2/#comments</comments>
		<pubDate>Mon, 19 Jan 2009 08:27:15 +0000</pubDate>
		<dc:creator>Dhi</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Etcetera]]></category>
		<category><![CDATA[Food Shots]]></category>
		<category><![CDATA[Gallery]]></category>
		<category><![CDATA[Salad & Veggies]]></category>
		<category><![CDATA[kumquat]]></category>

		<guid isPermaLink="false">http://www.cookingetcetera.com/?p=10</guid>
		<description><![CDATA[Beautiful bright orange with soft even tone, smooth firm skin that looks so promisingly juicy and sweet inside. These fruit has always intrigued me since the first time I found it. But how do people eat it? I've tried peeling that firm oval skin once, only to find a slippery layer of pulp inside. Maybe I should squeeze it, I wondered. But nothing came out. Only later after a thorough search on the internet, people just pop these yummies into mouth]]></description>
		<wfw:commentRss>http://www.cookingetcetera.com/2009/01/test-post-2/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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