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	<title>Ipoh Echo &#187; Food</title>
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	<link>http://ipohecho.com.my/v2</link>
	<description>Ipoh&#039;s Community Newspaper</description>
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		<title>SeeFoon dishes out her dragon favourites</title>
		<link>http://ipohecho.com.my/v2/2012/02/02/seefoon-dishes-out-her-dragon-favourites/</link>
		<comments>http://ipohecho.com.my/v2/2012/02/02/seefoon-dishes-out-her-dragon-favourites/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 16:02:51 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Musings on Food]]></category>
		<category><![CDATA[Hawker Food]]></category>
		<category><![CDATA[ipoh echo issue 136]]></category>
		<category><![CDATA[musings on food]]></category>
		<category><![CDATA[See Foon Chan-Koppen]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=18317</guid>
		<description><![CDATA[By See Foon Chan-Koppen As I welcome the year of the Dragon, I can’t help wondering what unexplored taste treats await my ever eager palate in the coming twelve months. Yet the memories of past food explorations linger in the recesses of my mind, ever ready to spring into active service whenever a particular food [...]]]></description>
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		<title>Chilli Pan Mee</title>
		<link>http://ipohecho.com.my/v2/2012/02/02/chilli-pan-mee/</link>
		<comments>http://ipohecho.com.my/v2/2012/02/02/chilli-pan-mee/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 16:01:20 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Hawker Food]]></category>
		<category><![CDATA[Latest News]]></category>
		<category><![CDATA[chilli pan mee]]></category>
		<category><![CDATA[ipoh echo issue 136]]></category>
		<category><![CDATA[ipoh hawker food]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=18329</guid>
		<description><![CDATA[Most of us are familiar with Pan Mee but how many of us have tried Chilli Pan Mee? This spicy variance of the dry Pan Mee, which first started in Kuala Lumpur, has now made its way to Ipoh with stalls offering their own individual version of the dish. The accompanying ingredients for the original [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Quick Chicken Kuruma</title>
		<link>http://ipohecho.com.my/v2/2012/02/02/quick-chicken-kuruma/</link>
		<comments>http://ipohecho.com.my/v2/2012/02/02/quick-chicken-kuruma/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 16:01:00 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken kuruma recipe]]></category>
		<category><![CDATA[ipoh echo issue 136]]></category>
		<category><![CDATA[Shanthi Ganeshan]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=18343</guid>
		<description><![CDATA[Heat oil, sauté spices followed by onion &#038; red chilies. Add in chicken mixture and let it cook on slow fire for 15 minutes. ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>SeeFoon converges on Cowan Street and eats from morning till night</title>
		<link>http://ipohecho.com.my/v2/2012/01/16/seefoon-converges-on-cowan-street-and-eats-from-morning-till-night/</link>
		<comments>http://ipohecho.com.my/v2/2012/01/16/seefoon-converges-on-cowan-street-and-eats-from-morning-till-night/#comments</comments>
		<pubDate>Sun, 15 Jan 2012 16:02:28 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Musings on Food]]></category>
		<category><![CDATA[Hawker Food]]></category>
		<category><![CDATA[ipoh echo issue 135]]></category>
		<category><![CDATA[musings on food]]></category>
		<category><![CDATA[See Foon Chan-Koppen]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=18051</guid>
		<description><![CDATA[I have never ceased to be amazed at the plethora of food stalls and restaurants in and around Ipoh. Restaurants open and restaurants close, some move and are never to be seen again and some perennials just stay put, serving the same old, same old. ]]></description>
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		<title>Sea Bass with Sweet Vinaigrette</title>
		<link>http://ipohecho.com.my/v2/2012/01/16/sea-bass-with-sweet-vinaigrette/</link>
		<comments>http://ipohecho.com.my/v2/2012/01/16/sea-bass-with-sweet-vinaigrette/#comments</comments>
		<pubDate>Sun, 15 Jan 2012 16:01:16 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[ipoh echo issue 135]]></category>
		<category><![CDATA[Margarita Lee]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=18064</guid>
		<description><![CDATA[Remove the scales and clean the fish thoroughly. Pat dry with paper towel. Make a couple of slashes on the fish. Mix all the seasoning in a bowl, keep aside.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Chicken Feet (Kai Keok)</title>
		<link>http://ipohecho.com.my/v2/2012/01/16/chicken-feet-kai-keok/</link>
		<comments>http://ipohecho.com.my/v2/2012/01/16/chicken-feet-kai-keok/#comments</comments>
		<pubDate>Sun, 15 Jan 2012 16:01:00 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Hawker Food]]></category>
		<category><![CDATA[Latest News]]></category>
		<category><![CDATA[chicken feet]]></category>
		<category><![CDATA[ipoh echo issue 135]]></category>
		<category><![CDATA[ipoh hawker food]]></category>
		<category><![CDATA[kai keok]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=18059</guid>
		<description><![CDATA[If you think that only the Chinese eat chicken feet, think again. It is also eaten in Jamaica, Mexico, Peru, the Philippines, Middle East, South Africa and Trinidad. The only edible meat on the feet consists of skin and tendons, mostly cartilage. Because of its gelatinous content, claims have been made about its cosmetic value [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>SeeFoon falls into a big basin in Gunung Rapat</title>
		<link>http://ipohecho.com.my/v2/2011/12/17/seefoon-falls-into-a-big-basin-in-gunung-rapat/</link>
		<comments>http://ipohecho.com.my/v2/2011/12/17/seefoon-falls-into-a-big-basin-in-gunung-rapat/#comments</comments>
		<pubDate>Fri, 16 Dec 2011 16:02:12 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Musings on Food]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Hawker Food]]></category>
		<category><![CDATA[ipoh echo issue 134]]></category>
		<category><![CDATA[musings on food]]></category>
		<category><![CDATA[See Foon Chan-Koppen]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=17440</guid>
		<description><![CDATA[My foodie friend Ginla Chew never ceases to amaze me with the treasures she digs up in the way of eating places. And this time she has surpassed herself with the discovery of the restaurant called Eastern Cuisine.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Roast Turkey with Water Chestnut Stuffing</title>
		<link>http://ipohecho.com.my/v2/2011/12/17/roast-turkey-with-water-chestnut-stuffing/</link>
		<comments>http://ipohecho.com.my/v2/2011/12/17/roast-turkey-with-water-chestnut-stuffing/#comments</comments>
		<pubDate>Fri, 16 Dec 2011 16:01:14 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=17451</guid>
		<description><![CDATA[Preheat Oven to 220°C. Place about one third of the stuffing in the neck and between the flesh and the skin, then tuck the neck flap under the bird’s back and secure it with a small skewer. Place the rest of the stuffing in the body cavity.]]></description>
		<wfw:commentRss>http://ipohecho.com.my/v2/2011/12/17/roast-turkey-with-water-chestnut-stuffing/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>SeeFoon Goes Grazing in Bercham</title>
		<link>http://ipohecho.com.my/v2/2011/12/01/seefoon-goes-grazing-in-bercham/</link>
		<comments>http://ipohecho.com.my/v2/2011/12/01/seefoon-goes-grazing-in-bercham/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 16:02:48 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Musings on Food]]></category>
		<category><![CDATA[Hawker Food]]></category>
		<category><![CDATA[ipoh echo issue 133]]></category>
		<category><![CDATA[musings on food]]></category>
		<category><![CDATA[See Foon Chan-Koppen]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=17162</guid>
		<description><![CDATA[By See Foon Chan-Koppen The one lament I have as I find myself adding yet another year to my age, is a constant reminder of the admonition from my beloved grandmother of “wide eyes, narrow stomach”. This is happening with increasing frequency, especially as many friends keep inviting me to try this and try that. [...]]]></description>
		<wfw:commentRss>http://ipohecho.com.my/v2/2011/12/01/seefoon-goes-grazing-in-bercham/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mee Bandung</title>
		<link>http://ipohecho.com.my/v2/2011/12/01/mee-bandung/</link>
		<comments>http://ipohecho.com.my/v2/2011/12/01/mee-bandung/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 16:01:20 +0000</pubDate>
		<dc:creator>vwsl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Hawker Food]]></category>
		<category><![CDATA[Latest News]]></category>
		<category><![CDATA[ipoh echo issue 133]]></category>
		<category><![CDATA[ipoh hawker food]]></category>
		<category><![CDATA[mee bandung]]></category>

		<guid isPermaLink="false">http://ipohecho.com.my/v2/?p=17172</guid>
		<description><![CDATA[Mi Bandung or Mee Bandung, is a traditional dish originating from Muar, Johor.  The word ‘bandung’ in its name literally translated means “mixed” or “pairs” in Malay. In the case of Mee Bandung, it originally consisted of only noodles and eggs in a thick soup made of a mixture of chilli, onion, spices, shrimp paste and dried shrimp.]]></description>
		<wfw:commentRss>http://ipohecho.com.my/v2/2011/12/01/mee-bandung/feed/</wfw:commentRss>
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