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	<title>Thai Food and Travel Blog &#187; Cooking</title>
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	<description>Exploring with Kasma Loha-unchit</description>
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		<title>Basil Pork &#8211; Moo Pad Kaprao</title>
		<link>http://thaifoodandtravel.com/blog/basil-pork-moo-pad-kaprao/</link>
		<comments>http://thaifoodandtravel.com/blog/basil-pork-moo-pad-kaprao/#comments</comments>
		<pubDate>Wed, 15 Feb 2012 07:01:21 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[holy basil]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4411</guid>
		<description><![CDATA[Of all the versions of the Thai dish Pad Kaprao (something stir-fried with Basil), my favorite is Basil Pork &#8211; Moo Pad Kaprao. It&#8217;s one of the dishes I cook the most for myself (and Kasma) at home. People often think of Thai food as being a lot of work: well, this dish is relatively [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/basil-pork-moo-pad-kaprao/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>The Best Thai Food in America?</title>
		<link>http://thaifoodandtravel.com/blog/best-thai-food-in-america/</link>
		<comments>http://thaifoodandtravel.com/blog/best-thai-food-in-america/#comments</comments>
		<pubDate>Sat, 15 Oct 2011 07:05:33 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[intensive]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[thai food]]></category>
		<category><![CDATA[weeklong]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4187</guid>
		<description><![CDATA[A Most Satisfying Meal! To find the absolute best Thai meal in America I recommend the Advanced Thai cooking classes of Kasma Loha-unchit in Oakland, California. Here, you will find authentic flavors and tastes as well as Thai dishes that you&#8217;ll be unable to find elsewhere once you leave Thailand. Recently at one of her [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/best-thai-food-in-america/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Basil Salmon</title>
		<link>http://thaifoodandtravel.com/blog/basil-salmon/</link>
		<comments>http://thaifoodandtravel.com/blog/basil-salmon/#comments</comments>
		<pubDate>Sat, 03 Sep 2011 07:05:46 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[stir-fry]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4024</guid>
		<description><![CDATA[Here&#8217;s a variation on one of the most popular dishes in Thailand &#8211; Pad Ka-prao &#8211; meaning &#8220;stir-fried with (holy) basil.&#8221; Almost anything you can think of &#8211; pork, beef, chicken, fish, shrimp &#8211; can be stir-fried with basil and served over rice. One of my favorite variations of the dish, and a staple when [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/basil-salmon/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The Universal Vegetable Recipe</title>
		<link>http://thaifoodandtravel.com/blog/universal-vegetable-recipe/</link>
		<comments>http://thaifoodandtravel.com/blog/universal-vegetable-recipe/#comments</comments>
		<pubDate>Mon, 13 Jun 2011 07:05:27 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[oyster sauce]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3673</guid>
		<description><![CDATA[One of Kasma&#8217;s recipes is what I think of as &#8220;The Universal Vegetable Recipe.&#8221; It can be used for nearly any vegetable of your choice and come out delicious. Let&#8217;s call it &#8220;Oyster Sauce Vegetables&#8221; because the most important ingredient is the oyster sauce. The important thing to remember is that you need a really [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/universal-vegetable-recipe/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>How to Cook Jasmine Brown Rice for Maximum Nutrition</title>
		<link>http://thaifoodandtravel.com/blog/cook-jasmine-brown-rice/</link>
		<comments>http://thaifoodandtravel.com/blog/cook-jasmine-brown-rice/#comments</comments>
		<pubDate>Thu, 25 Nov 2010 07:05:59 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Aw Taw Kaw market]]></category>
		<category><![CDATA[brown rice]]></category>
		<category><![CDATA[jasmine rice]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[or tor kor]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2824</guid>
		<description><![CDATA[Brown rice can be easy to cook and very nutritious. Today a growing number of people concerned about healthful eating are turning from consuming white rice to whole-grain brown rice, even in Thailand. But many of them complain that it takes a lot more time and water to cook brown rice and sometimes the result [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/cook-jasmine-brown-rice/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Thai Thanksgiving Dish</title>
		<link>http://thaifoodandtravel.com/blog/thai-thanksgiving-dish/</link>
		<comments>http://thaifoodandtravel.com/blog/thai-thanksgiving-dish/#comments</comments>
		<pubDate>Thu, 04 Nov 2010 07:05:17 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[gkaeng]]></category>
		<category><![CDATA[kaeng]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[squash]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=164</guid>
		<description><![CDATA[At Thanksgiving time there&#8217;s a great option for a main course at your Thanksgiving feast &#8211; it&#8217;s Roast Duck and Pumpkin Curry. It’s  that time of year again when pretty winter squashes in different sizes, shapes and colors attract my attention at produce markets near my home. I can’t  resist picking up an assortment to [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/thai-thanksgiving-dish/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Fermented Tofu and Pork (Wednesday Photo)</title>
		<link>http://thaifoodandtravel.com/blog/fermented-tofu-and-pork/</link>
		<comments>http://thaifoodandtravel.com/blog/fermented-tofu-and-pork/#comments</comments>
		<pubDate>Wed, 20 Oct 2010 07:05:42 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Classes]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Wednesday Photo]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2635</guid>
		<description><![CDATA[Stir-fried Fermented Tofu and Pork Belly One of my very favorite Thai dishes, probably in the top 5, is Stir-fried Fermented Tofu and Pork Belly. I first ate it at our beloved Ruen Mai Restaurant in Krabi, Thailand. Kasma calls her version, pictured above, Stir-Fried Pork Belly with Fermented Tofu Sauce and Thai Chillies (Moo [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/fermented-tofu-and-pork/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Following Thai Recipes</title>
		<link>http://thaifoodandtravel.com/blog/following-thai-recipes/</link>
		<comments>http://thaifoodandtravel.com/blog/following-thai-recipes/#comments</comments>
		<pubDate>Sun, 03 Oct 2010 07:05:03 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Classes]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[balancing flavors]]></category>
		<category><![CDATA[following recipes]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2596</guid>
		<description><![CDATA[I&#8217;ve found that there&#8217;s a way to follow Thai recipes that increases your chances of getting a terrific Thai dish. I&#8217;ve been looking at Thai recipes lately, some on the web and some in cookbooks. Nearly every recipe I read reminds me a bit of a clock that no longer moves: it&#8217;s bound to be [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/following-thai-recipes/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Incense Candles – Tien Ohb</title>
		<link>http://thaifoodandtravel.com/blog/incense-candles/</link>
		<comments>http://thaifoodandtravel.com/blog/incense-candles/#comments</comments>
		<pubDate>Sat, 04 Sep 2010 07:05:37 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[incense candle]]></category>
		<category><![CDATA[kanom]]></category>
		<category><![CDATA[snack]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2039</guid>
		<description><![CDATA[One of the more interesting &#8220;ingredients&#8221; in Thai cooking is a special incense candle, (tien ohb, in Thai). This candle is commonly used in the making of sweetmeats and desserts to add a spicy fragrance and smokiness by &#8220;smoking&#8221; ingredients, such as shredded coconut. The incense candle is  made of organic matter including herbs and flower [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/incense-candles/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Kasma Makes Green Papaya Salad (Wednesday Photo)</title>
		<link>http://thaifoodandtravel.com/blog/kasma-green-papaya-salad/</link>
		<comments>http://thaifoodandtravel.com/blog/kasma-green-papaya-salad/#comments</comments>
		<pubDate>Wed, 01 Sep 2010 07:05:03 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Wednesday Photo]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[isaan]]></category>
		<category><![CDATA[papaya]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2311</guid>
		<description><![CDATA[Kasma Pounds Som Tam Although Green Papaya Salad (Som Tam) (or Som Tam) is an Isaan (Northeastern Thailand) dish, it&#8217;s available all over Thailand, especially as street food or in markets (usually made by a transplanted Isaan vendor). Here Kasma is showing the students in her weeklong cooking class (First Week) how to make green [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/kasma-green-papaya-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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