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	<title>Feast Asia &#187; eggs</title>
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	<description>Asian food, Asian lifestyle</description>
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		<title>Oyster omelet</title>
		<link>http://feastasia.net/food/oyster-omelet/</link>
		<comments>http://feastasia.net/food/oyster-omelet/#comments</comments>
		<pubDate>Tue, 24 Mar 2009 05:41:34 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Malaysian recipes]]></category>
		<category><![CDATA[omelet]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Singaporean recipes]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=1132</guid>
		<description><![CDATA[At the Shih Lin night market in Taiwan, single serve oyster omelets were cooked side by side on large round skillets. This delectable egg and seafood dish that originated in China is also a popular street food in Singapore and Malaysia.
Read the full entry.
]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Century eggs (preserved duck eggs)</title>
		<link>http://feastasia.net/food/century-eggs-preserved-duck-eggs/</link>
		<comments>http://feastasia.net/food/century-eggs-preserved-duck-eggs/#comments</comments>
		<pubDate>Sat, 21 Feb 2009 02:45:27 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[Chinese delicacies]]></category>
		<category><![CDATA[eggs]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=965</guid>
		<description><![CDATA[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 stage. Century eggs are usually duck eggs.
Read the full entry.
]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Egg foo yong or kanitama?</title>
		<link>http://feastasia.net/food/egg-foo-yong-or-kanitama/</link>
		<comments>http://feastasia.net/food/egg-foo-yong-or-kanitama/#comments</comments>
		<pubDate>Mon, 02 Feb 2009 11:22:27 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[crabmeat]]></category>
		<category><![CDATA[egg foo yong]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Japan]]></category>
		<category><![CDATA[kanitama]]></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 or seafood 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.
Read the full entry.
]]></description>
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