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	<title>The Taste of Oregon &#187; Asian</title>
	<atom:link href="http://www.thetasteoforegon.com/tag/asian/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
	<lastBuildDate>Wed, 08 Sep 2010 00:06:25 +0000</lastBuildDate>
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			<item>
		<title>A Hearty Asian-Style Vegetable Stew — For Those Days When You Just Can&#8217;t Eat Another Bite of Meat</title>
		<link>http://www.thetasteoforegon.com/2010/07/29/a-hearty-asian-style-vegetable-stew-%e2%80%94-for-those-days-when-you-just-cant-eat-another-bite-of-meat/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/29/a-hearty-asian-style-vegetable-stew-%e2%80%94-for-those-days-when-you-just-cant-eat-another-bite-of-meat/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 07:04:00 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8869</guid>
		<description><![CDATA[It doesn't happen frequently, but every now and then  I just can't bear to eat another meal of chicken, beef, pork or seafood. On those occasions when Mom's in charge of the meal and asks what we want for dinner, I'll say Kang Chup Chay, or our family's version of a hearty Asian-style vegetable stew. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/29/a-hearty-asian-style-vegetable-stew-%e2%80%94-for-those-days-when-you-just-cant-eat-another-bite-of-meat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vietnamese-style Spring Rolls Kicked up a Notch, with Grilled Lobster Tails</title>
		<link>http://www.thetasteoforegon.com/2010/07/26/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/26/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 15:56:13 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Lobster]]></category>
		<category><![CDATA[Spring Rolls]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8752</guid>
		<description><![CDATA[We rarely have lobster, and it always seems like such a heavy thing to have for dinner, with all that butter for dredging it, but I was inspired to grill lobster tails and use them to fill Vietnamese-style spring rolls, instead of the traditional pork and shrimp combo. As Emeril would say, it's kicked up a notch.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/26/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Oysters with Cilantro and Cucumber Salsa</title>
		<link>http://www.thetasteoforegon.com/2010/07/19/oysters-with-cilantro-and-cucumber-salsa/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/19/oysters-with-cilantro-and-cucumber-salsa/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 05:30:31 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Oysters]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8444</guid>
		<description><![CDATA[Most people squeeze lemon juice on oysters in the half shell and then dunk them in cocktail sauce or ground horseradish, but I've always enjoyed the fresh flavor of mirin and ponzu and was inspired by a recipe for cucumber salsa for oysters in chef Nobu Matsuhisa's book Nobu West. I added a twist of my own and served them to Mom and Charles, who eagerly gulped down my test bivalves. I broke with my usual abstinence and ate one too.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/19/oysters-with-cilantro-and-cucumber-salsa/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Grilled Pacific Spot Prawns with Cold Somen Noodles in Miso Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/07/06/grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/06/grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 18:46:34 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Miso]]></category>
		<category><![CDATA[Prawns]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8227</guid>
		<description><![CDATA[Cold somen noodles in miso sauce act as a foil for grilled Pacific spot prawns. This marriage of salty (noodles and miso sauce) and sweet (grilled prawns) are perfect for a light dinner on a hot summer day.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/06/grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bhutanese Red Rice Salad and a Spicy Asian Red Chile and Pecan Slaw</title>
		<link>http://www.thetasteoforegon.com/2010/05/17/bhutanese-red-rice-salad-and-a-spicy-asian-red-chile-and-pecan-slaw/</link>
		<comments>http://www.thetasteoforegon.com/2010/05/17/bhutanese-red-rice-salad-and-a-spicy-asian-red-chile-and-pecan-slaw/#comments</comments>
		<pubDate>Tue, 18 May 2010 06:46:54 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[slaw]]></category>
		<category><![CDATA[Spicy]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=7152</guid>
		<description><![CDATA[When I was planning Saturday evening's meal of Hoisin Barbecued Pork, I wanted a grain dish and an appropriate salad-type side. I located a perfect slaw recipe using Mae Ploy's Thai Sweet Chile Sauce in the dressing at www.epicurious.com. This and a Bhutanese Red Rice Salad would be sensational together. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/05/17/bhutanese-red-rice-salad-and-a-spicy-asian-red-chile-and-pecan-slaw/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Asian Lettuce Cups</title>
		<link>http://www.thetasteoforegon.com/2010/01/24/asian-lettuce-cups/</link>
		<comments>http://www.thetasteoforegon.com/2010/01/24/asian-lettuce-cups/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 04:40:11 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=3755</guid>
		<description><![CDATA[When we have friends over for dinner, or when we host parties, one of the things that&#8217;s fun to do is to push the boundaries of &#8220;finger food.&#8221;
Face it. Sometimes you&#8217;d rather serve things that people can use their fingers to eat so  you can manage the volume of dirty dishes and silverware.
And when you [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/01/24/asian-lettuce-cups/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mussels and Clams in Black Bean and Garlic Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/01/21/mussels-and-clams-in-black-bean-and-garlic-sauce/</link>
		<comments>http://www.thetasteoforegon.com/2010/01/21/mussels-and-clams-in-black-bean-and-garlic-sauce/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 04:05:15 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=3707</guid>
		<description><![CDATA[One of the nice things about living in the Pacific Northwest is the availability of live shellfish at the grocery stores.
Almost any time of the year we can find live oysters, clams, and mussels. The mussels come from mussel farms in Washington State&#8217;s Puget Sound, live oysters come from the many Oregon bays as well [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/01/21/mussels-and-clams-in-black-bean-and-garlic-sauce/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Sea Bass Steamed with Pickled Plums and Ginger</title>
		<link>http://www.thetasteoforegon.com/2010/01/06/sea-bass-steamed-with-pickled-plums-and-ginger-2/</link>
		<comments>http://www.thetasteoforegon.com/2010/01/06/sea-bass-steamed-with-pickled-plums-and-ginger-2/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 17:40:03 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Sea bass]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=3224</guid>
		<description><![CDATA[When contemplating what&#8217;s for dinner, fish comes to mind often in our household because we&#8217;re trying to eat healthy.
One of my favorite childhood memories from living in Singapore is of eating out at seafood restaurants and being served whole fish that had been steamed with pickled plums (the Japanese call them umeboshi) and covered with [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/01/06/sea-bass-steamed-with-pickled-plums-and-ginger-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Winter Oregon monsoons mean a trip to the culinary tropics — Dover Sole Steamed in Banana Leaves</title>
		<link>http://www.thetasteoforegon.com/2009/11/18/winter-oregon-monsoons-mean-a-trip-to-the-culinary-tropics-%e2%80%94-dover-sole-steamed-in-banana-leaves/</link>
		<comments>http://www.thetasteoforegon.com/2009/11/18/winter-oregon-monsoons-mean-a-trip-to-the-culinary-tropics-%e2%80%94-dover-sole-steamed-in-banana-leaves/#comments</comments>
		<pubDate>Thu, 19 Nov 2009 04:36:58 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Sole]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=1840</guid>
		<description><![CDATA[In the wintertime most of the U.S. is gripped by snow, freezing weather, or some combination of the two. In Oregon, we have the winter monsoons. It rains almost daily from November until April.
Most of the time it’s a civilized, spritzing kind of rain, where you don’t need head gear. Sometimes it’s a heavier spritz. [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/11/18/winter-oregon-monsoons-mean-a-trip-to-the-culinary-tropics-%e2%80%94-dover-sole-steamed-in-banana-leaves/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pranee&#8217;s Nua Pad Prik — Beef with Peppers</title>
		<link>http://www.thetasteoforegon.com/2009/11/09/pranees-nua-pad-prik-%e2%80%94-beef-with-peppers/</link>
		<comments>http://www.thetasteoforegon.com/2009/11/09/pranees-nua-pad-prik-%e2%80%94-beef-with-peppers/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 15:19:50 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Peppers]]></category>
		<category><![CDATA[Stir Fry]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=1568</guid>
		<description><![CDATA[Pranee doesn't eat meat (meat=beef to her; pork, poultry and seafood are still on her "A list") but occasionally renders up some beef dish for her hungry sons. Not long ago, she surprised me with her Beef with Peppers. She noticed the tears and sweaty scalp all the way through my enjoyment while asking, "Too spicy?" "No," I wheezed, "just right." Tears and reactions such as perspiring aren't always synonymous with sadness or discomfort. Sometimes wonderfully spicy food will just shoot you straight into an endorphin high.

]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/11/09/pranees-nua-pad-prik-%e2%80%94-beef-with-peppers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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