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	<title>Gourmet Garden &#187; Tips &amp; Ideas</title>
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	<description>Hunting For The Flavors &#38; Texture Of Yesteryears&#039;</description>
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		<title>烧猪油白云吞面-赞! Dripping with “Porkinness”, Wantan Noodles at Chee Meng Cafe</title>
		<link>http://www.gourmetgarden.com.my/2010/08/20/%e7%99%bd%e4%ba%91%e5%90%9e%e9%9d%a2/</link>
		<comments>http://www.gourmetgarden.com.my/2010/08/20/%e7%99%bd%e4%ba%91%e5%90%9e%e9%9d%a2/#comments</comments>
		<pubDate>Fri, 20 Aug 2010 01:41:22 +0000</pubDate>
		<dc:creator>gill gill</dc:creator>
				<category><![CDATA[Cantonese]]></category>
		<category><![CDATA[Georgetown Area]]></category>
		<category><![CDATA[Tips & Ideas]]></category>
		<category><![CDATA[ZhongWen]]></category>
		<category><![CDATA[Cantonese Cuisine]]></category>
		<category><![CDATA[Chinese Food]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Eating Tips & Ideas]]></category>
		<category><![CDATA[Georgetown Food Trail]]></category>
		<category><![CDATA[Hawkers]]></category>
		<category><![CDATA[Lard]]></category>
		<category><![CDATA[Malaysia]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Penang Mainland]]></category>
		<category><![CDATA[Wantan Noodles]]></category>

		<guid isPermaLink="false">http://www.gourmetgarden.com.my/?p=6559</guid>
		<description><![CDATA[云吞麵啊…云吞麵, 尽管是一碟最普通的小吃，遍布街头小巷, 然而欠缺诚意，也难以精通。 近日有个的英文部落格也选写这家志明茶室的云吞麵, 但看了看, 却没写出那家麵的精髓. 纯粹是为了介绍而介绍吗? 那太草草了事吧? 很多人都喜愛吃, 但是否懂得吃? “愛吃”和”知食”是兩回事，”知食’和”懂得吃”又是另一回事. 大家同意吗? 愛吃要求的是食物滿足口福，而知食者，注重食物背后的故事。那懂得吃呢? 懂得如何吃一样东西要有了解食物物背景之余, 还需知正确吃法, 吃时如何加上配料可另食物增添色采. 那才是懂得吃吗! 我俩每次到访食市都会眼看口下问, 观察周围, 方可收集资料. 吃了好几趟才动笔. 我们今年才发现这家坐落在桥治市的一街Jalan Dato Koyah Jalan Argyll, 10050 Georgetown- 陈志明茶室, 老号卖的只有云吞麵. 陈志明先生和他太太一对友善的老夫妇, 已经营云吞麵有超过40年历史 , 并在今年五月份上了光华日报. http://www.kwongwah.com.my/supplement/2010/05/19/3.html. 报章内也没提到他的特色, 那就让我来和大家分享他们的精髓吧. 他们的价钱非常公道. 推荐: 白色云吞麵! 特点1: ”白”色云吞麵, 没放黑酱油, 才能吃到面条本身的香味. 特点2: 鸭蛋面条爽口且有弹性. 私底话: 有一次, 志明太太让出她收藏了4天的私伙鸭蛋面条, 经收水过程后, 比平时吃的更加爽口, 这只有老号才懂得这个步骤的重要性, 若你去问那些”新脚”他可能还没听过呢! 我总不想那么的唠叨, 但还是要一提, 收水过程方可令面条有弹性. [...]]]></description>
		<wfw:commentRss>http://www.gourmetgarden.com.my/2010/08/20/%e7%99%bd%e4%ba%91%e5%90%9e%e9%9d%a2/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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		<title>Food Do&#8217;s: Coffee Cupping</title>
		<link>http://www.gourmetgarden.com.my/2010/04/05/food-dos-coffee-cupping/</link>
		<comments>http://www.gourmetgarden.com.my/2010/04/05/food-dos-coffee-cupping/#comments</comments>
		<pubDate>Sun, 04 Apr 2010 19:37:22 +0000</pubDate>
		<dc:creator>Jason Wong</dc:creator>
				<category><![CDATA[Tips & Ideas]]></category>
		<category><![CDATA[Acidity]]></category>
		<category><![CDATA[Aftertaste]]></category>
		<category><![CDATA[Aroma]]></category>
		<category><![CDATA[Balanced]]></category>
		<category><![CDATA[Bean Roasting]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Beans]]></category>
		<category><![CDATA[coffee cupping]]></category>
		<category><![CDATA[Coffee Flavours]]></category>
		<category><![CDATA[Coffee Tasting]]></category>
		<category><![CDATA[Complex]]></category>
		<category><![CDATA[Drip Coffee]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[Espresso machines]]></category>
		<category><![CDATA[Flavour]]></category>
		<category><![CDATA[French Press]]></category>
		<category><![CDATA[Full bodied]]></category>
		<category><![CDATA[Ice Drip Coffee]]></category>
		<category><![CDATA[Kopi]]></category>
		<category><![CDATA[Malaysia]]></category>
		<category><![CDATA[Penang Mainland]]></category>
		<category><![CDATA[Vacuum Coffee Pot]]></category>
		<category><![CDATA[Wine Tasting]]></category>

		<guid isPermaLink="false">http://www.gourmetgarden.com.my/?p=5371</guid>
		<description><![CDATA[In my previous posting I have written about wine tasting, this post I will dwell on the concept of coffee cupping or tasting. The concept of coffee tasting is call coffee cupping and it shares some similarity with wine tasting. Even the jargons have a lot in common. Before we go on to the technicalities of [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Tips: The Perfect Soft Boiled Egg</title>
		<link>http://www.gourmetgarden.com.my/2010/01/08/tips-the-perfect-soft-boiled-egg/</link>
		<comments>http://www.gourmetgarden.com.my/2010/01/08/tips-the-perfect-soft-boiled-egg/#comments</comments>
		<pubDate>Fri, 08 Jan 2010 04:09:17 +0000</pubDate>
		<dc:creator>Jason Wong</dc:creator>
				<category><![CDATA[Halal]]></category>
		<category><![CDATA[Tips & Ideas]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Johor]]></category>
		<category><![CDATA[Kitchen Tips]]></category>
		<category><![CDATA[Kluang]]></category>
		<category><![CDATA[Malaysia]]></category>
		<category><![CDATA[Penang Mainland]]></category>
		<category><![CDATA[Soft Boil Egg]]></category>

		<guid isPermaLink="false">http://www.gourmetgarden.com.my/?p=4806</guid>
		<description><![CDATA[One of the most popular breakfast that are shared by many Malaysians regardless of their ethnicity would be a nice warm rich plate of soft boil eggs. Depending on ones preference it could be runny or thick, my preference is always fluffy whites with and near solid yolk to give it texture and aroma. I [...]]]></description>
		<wfw:commentRss>http://www.gourmetgarden.com.my/2010/01/08/tips-the-perfect-soft-boiled-egg/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Tomyam Preparation</title>
		<link>http://www.gourmetgarden.com.my/2009/02/04/tomyam-preparation/</link>
		<comments>http://www.gourmetgarden.com.my/2009/02/04/tomyam-preparation/#comments</comments>
		<pubDate>Wed, 04 Feb 2009 13:16:19 +0000</pubDate>
		<dc:creator>Jason Wong</dc:creator>
				<category><![CDATA[Asian Food]]></category>
		<category><![CDATA[Eats'+Do's]]></category>
		<category><![CDATA[Halal]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tips & Ideas]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[cooking process]]></category>
		<category><![CDATA[coriander roots]]></category>
		<category><![CDATA[galangal]]></category>
		<category><![CDATA[Home-Cook]]></category>
		<category><![CDATA[kerif leaf]]></category>
		<category><![CDATA[lemongrass]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[thai]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[Tomyam]]></category>

		<guid isPermaLink="false">http://www.gourmetgarden.com.my/?p=828</guid>
		<description><![CDATA[The cooking process was done by May, My Brother&#8217;s girlfriend, who is original Thai. Thanks to her original Thai Tomyam receipy. There are 2 types of Tomyam, as we usually get in malaysia is almost in red hot version with put in alot of tomyam paste &#38; coconut milk. Another one is clear version, without [...]]]></description>
		<wfw:commentRss>http://www.gourmetgarden.com.my/2009/02/04/tomyam-preparation/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Fish Stomach = Perut Ikan</title>
		<link>http://www.gourmetgarden.com.my/2008/07/20/fish-stomach-perut-ikan/</link>
		<comments>http://www.gourmetgarden.com.my/2008/07/20/fish-stomach-perut-ikan/#comments</comments>
		<pubDate>Sun, 20 Jul 2008 13:49:00 +0000</pubDate>
		<dc:creator>gill gill</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Tips & Ideas]]></category>
		<category><![CDATA[Fish Stomach]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Perut Ikan]]></category>

		<guid isPermaLink="false">http://gourmetgarden.com.my/?p=224</guid>
		<description><![CDATA[Dear Floggers, i am going to post everything related to food, cooking &#38; travel story in this blog from now on, rather then separate into 2 blogs (my second blog is feelthefood.blogspot.com). Heee&#8230;..have more topics to post mah&#8230;..lol i will try to copy feelthefood.blogspot.com posted content to here. Stay tune! This time im going to [...]]]></description>
		<wfw:commentRss>http://www.gourmetgarden.com.my/2008/07/20/fish-stomach-perut-ikan/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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