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	<title> &#187; Oyster Sauce</title>
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		<title>Marinated Crispy Skinned Duck Breast</title>
		<link>http://the-flying-chef.com/2008/10/marinated-crispy-skinned-duck-breast/</link>
		<comments>http://the-flying-chef.com/2008/10/marinated-crispy-skinned-duck-breast/#comments</comments>
		<pubDate>Tue, 14 Oct 2008 18:06:33 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[breast]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[crispy skinned]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Hoisin Sauce]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Oyster Sauce]]></category>
		<category><![CDATA[Platter Boards]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/?p=2863</guid>
		<description><![CDATA[This is a great marinade for duck I absolutely loved all the flavours combined and it infuses with the duck so well. I boiled the left over marinade added a little extra hoisin sauce and served as a dipping sauce on the side which was gorgeous. I just served over stir-fried vegetables which for us [...]]]></description>
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		<item>
		<title>Stir Fried Pork with Bok Choy and Noodles</title>
		<link>http://the-flying-chef.com/2008/09/stir-fried-pork-with-bok-choy-and-noodles/</link>
		<comments>http://the-flying-chef.com/2008/09/stir-fried-pork-with-bok-choy-and-noodles/#comments</comments>
		<pubDate>Thu, 18 Sep 2008 07:47:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Asian. Noodles]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[fillets]]></category>
		<category><![CDATA[hoisin]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Oyster Sauce]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Stir-Fry]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/09/18/stir-fried-pork-with-bok-choy-and-noodles/</guid>
		<description><![CDATA[Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beef Kway Teo</title>
		<link>http://the-flying-chef.com/2008/08/beef-kway-teo/</link>
		<comments>http://the-flying-chef.com/2008/08/beef-kway-teo/#comments</comments>
		<pubDate>Mon, 11 Aug 2008 19:34:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Lurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Oyster Sauce]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/08/11/beef-kway-teo/</guid>
		<description><![CDATA[This is an excellent recipe especially for an after work fast meal that is full of flavour, and to me if just having some friends around for a meal a great recipe without a lot of effort. I love anything that can be done in the wok as it is always quick on cook time [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Thai Meatloaf</title>
		<link>http://the-flying-chef.com/2008/04/thai-meatloaf/</link>
		<comments>http://the-flying-chef.com/2008/04/thai-meatloaf/#comments</comments>
		<pubDate>Sat, 05 Apr 2008 08:11:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[Gai Lan]]></category>
		<category><![CDATA[Meatloaf]]></category>
		<category><![CDATA[Oyster Sauce]]></category>
		<category><![CDATA[Pork Mince]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/04/05/thai-meatloaf/</guid>
		<description><![CDATA[This is a really quick easy recipe to throw together that is full of flavour. Be careful with the oyster sauce though I have listed amounts, but if you buy quite a strong brand I would recommend using less, it is a bit like soy sauce with the saltiness of it. The brand I use [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2008/04/thai-meatloaf/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Soy-Braised Spiced Lamb Shanks with Asian Greens</title>
		<link>http://the-flying-chef.com/2008/01/soy-braised-spiced-lamb-shanks-with-asian-greens/</link>
		<comments>http://the-flying-chef.com/2008/01/soy-braised-spiced-lamb-shanks-with-asian-greens/#comments</comments>
		<pubDate>Sun, 27 Jan 2008 08:46:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[Gai Lan]]></category>
		<category><![CDATA[hoisin]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Oyster Sauce]]></category>
		<category><![CDATA[Shanks]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/01/27/soy-braised-spiced-lamb-shanks-with-asian-greens/</guid>
		<description><![CDATA[I made this the other night it was an experiment, it turned out really great. I will say with all the ingredients it could have been quite a salty dish depending on what brands you buy. I did use low sodium soy sauce and I will list the brands below on the other sauces. If [...]]]></description>
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		<slash:comments>0</slash:comments>
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