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	<title>Davao Delicious &#187; Recipes</title>
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	<description>Food the way it should be read</description>
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		<title>Momong&#8217;s Kinilaw</title>
		<link>http://www.davaodeli.com/2011/recipe/momongs-kinilaw/</link>
		<comments>http://www.davaodeli.com/2011/recipe/momongs-kinilaw/#comments</comments>
		<pubDate>Wed, 16 Mar 2011 08:07:11 +0000</pubDate>
		<dc:creator>Blogie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[gata]]></category>
		<category><![CDATA[kinilaw]]></category>
		<category><![CDATA[marlin]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sinuglaw]]></category>

		<guid isPermaLink="false">http://www.davaodeli.com/?p=1100</guid>
		<description><![CDATA[&#8220;Kinilaw&#8221; is our word for food eaten fresh and raw, usually referring to seafood-based appetizers. There are probably hundreds of varieties of kinilaw &#8212; varying in preparation, ingredients, etc. &#8212; and these differences are usually influenced by geography. The basic kinilaw is made with raw fish and vinegar. But even that has its variations, in [...]]]></description>
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		<slash:comments>19</slash:comments>
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		<item>
		<title>Nilagang Baka &amp; Pochero</title>
		<link>http://www.davaodeli.com/2011/recipe/nilagang-baka-pochero/</link>
		<comments>http://www.davaodeli.com/2011/recipe/nilagang-baka-pochero/#comments</comments>
		<pubDate>Fri, 04 Mar 2011 08:58:40 +0000</pubDate>
		<dc:creator>Blogie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[banana]]></category>
		<category><![CDATA[beef stew]]></category>
		<category><![CDATA[chorizo bilbao]]></category>
		<category><![CDATA[nilagang baka]]></category>
		<category><![CDATA[pochero]]></category>
		<category><![CDATA[soup recipe]]></category>

		<guid isPermaLink="false">http://www.davaodeli.com/?p=1057</guid>
		<description><![CDATA[Here&#8217;s a recipe for the venerable Nilagang Baka. This soup dish is a mainstay in many Filipino homes, and serves as a base for other dishes, such as the tastier Pochero. Speaking of which, it&#8217;s interesting to note that in Cebu (and probably other places in the Visayas), they make pochero without tomato sauce. This [...]]]></description>
		<wfw:commentRss>http://www.davaodeli.com/2011/recipe/nilagang-baka-pochero/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Matt on cooking tsatziki</title>
		<link>http://www.davaodeli.com/2008/recipe/matt-on-cooking-tsatziki/</link>
		<comments>http://www.davaodeli.com/2008/recipe/matt-on-cooking-tsatziki/#comments</comments>
		<pubDate>Tue, 25 Nov 2008 17:20:08 +0000</pubDate>
		<dc:creator>Blogie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[tsatziki]]></category>

		<guid isPermaLink="false">http://www.davaodeli.com/?p=275</guid>
		<description><![CDATA[I have always loved Mediterranean food. And I am a food blogger who uses WordPress. Imagine my delight seeing a video blog post of Mr. WordPress himself, cooking a Greek delicacy! It&#8217;s called Tsatziki &#8212; a cucumber-garlic-yogurt dip that&#8217;s great with pita bread or even good ol&#8217; Doritos. Here are the ingredients: 2 cups pressed [...]]]></description>
		<wfw:commentRss>http://www.davaodeli.com/2008/recipe/matt-on-cooking-tsatziki/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Lumpia Ubod</title>
		<link>http://www.davaodeli.com/2008/recipe/lumpia-ubod/</link>
		<comments>http://www.davaodeli.com/2008/recipe/lumpia-ubod/#comments</comments>
		<pubDate>Fri, 16 May 2008 15:59:13 +0000</pubDate>
		<dc:creator>Blogie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[lumpia]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.davaodeli.com/recipe/lumpia-ubod/</guid>
		<description><![CDATA[One of the Filipino foodstuffs that I will never refuse to eat when served is Lumpia Ubod, especially the fresh variety (as opposed to fried). Roughly translated: spring rolls. Lumpia = our version of the roll. Ubod = heart of palm (coconut) or bamboo shoots. Yum!! So, here&#8217;s a recipe I got from a friend [...]]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Rikki&#8217;s cabbage dumplings</title>
		<link>http://www.davaodeli.com/2007/recipe/rikkis-cabbage-dumplings/</link>
		<comments>http://www.davaodeli.com/2007/recipe/rikkis-cabbage-dumplings/#comments</comments>
		<pubDate>Thu, 27 Dec 2007 15:27:45 +0000</pubDate>
		<dc:creator>Blogie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dumplings]]></category>

		<guid isPermaLink="false">http://www.davaodeli.com/2007/12/rikkis-cabbage-dumplings/</guid>
		<description><![CDATA[I hope everyone had a great Christmas noche buena! Here’s a recipe for a dish that’s easy to prepare and perfect for a quick lunch or dinner. I got it from my friend, Rikki Torres, who does personalized catering for small- to medium-sized groups. Problem is, Rikki doesn’t know what to call his concoction, so [...]]]></description>
		<wfw:commentRss>http://www.davaodeli.com/2007/recipe/rikkis-cabbage-dumplings/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Sensational sashimi</title>
		<link>http://www.davaodeli.com/2007/recipe/sensational-sashimi/</link>
		<comments>http://www.davaodeli.com/2007/recipe/sensational-sashimi/#comments</comments>
		<pubDate>Thu, 13 Dec 2007 13:36:03 +0000</pubDate>
		<dc:creator>Blogie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sashimi]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[wasabi]]></category>

		<guid isPermaLink="false">http://www.davaodeli.com/2007/12/sensational-sashimi/</guid>
		<description><![CDATA[Early this year, I had a gastronomic experience that made me say, ‘I could die now!’ But I’m not gonna die just yet&#8230; so it means I’m in trouble. See, from now on, I don’t think I could ever have sashimi again&#8230; unless it’s Class A tuna. At a Japanese home, I was served Class [...]]]></description>
		<wfw:commentRss>http://www.davaodeli.com/2007/recipe/sensational-sashimi/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Spicy Tuna Spaghetti à la Bamba</title>
		<link>http://www.davaodeli.com/2007/recipe/spicy-tuna-spaghetti-a-la-bamba/</link>
		<comments>http://www.davaodeli.com/2007/recipe/spicy-tuna-spaghetti-a-la-bamba/#comments</comments>
		<pubDate>Fri, 30 Nov 2007 18:31:32 +0000</pubDate>
		<dc:creator>Blogie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bamba Narciso]]></category>
		<category><![CDATA[home-made cooking]]></category>
		<category><![CDATA[spaghetti]]></category>
		<category><![CDATA[spicy food]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://www.davaodeli.com/2007/12/spicy-tuna-spaghetti-a-la-bamba/</guid>
		<description><![CDATA[All of us have friends whom we look to as gods or goddesses of the kitchen. I’m lucky to have several. But the person whose cooking my friends and I adore is Bamba. Too bad that she doesn’t cook as much as before anymore, but on special occasions, we the Bamba’s-cooking-crazy friends can still count [...]]]></description>
		<wfw:commentRss>http://www.davaodeli.com/2007/recipe/spicy-tuna-spaghetti-a-la-bamba/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
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