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	<title>Thai Food and Travel Blog &#187; shrimp paste</title>
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	<description>Exploring with Kasma Loha-unchit</description>
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		<title>Shrimp Paste (Kapi)</title>
		<link>http://thaifoodandtravel.com/blog/shrimp-paste-gkabpi/</link>
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		<pubDate>Thu, 28 Jan 2010 07:05:06 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[gkabpi]]></category>
		<category><![CDATA[kapi]]></category>
		<category><![CDATA[shrimp paste]]></category>

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		<description><![CDATA[As with fish sauce, no true Thai kitchen is quite complete without shrimp paste &#8211; kapi (also transliterated at gkapbi or gabi) – the dense, dark purplish and greyish brown, fermented shrimp paste with an intensely pungent odor, which most unaccustomed westerners find overpowering and even repulsive. If you think that fish sauce is quite [...]]]></description>
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