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	<title>Comments on: Khua kai at Phlapphlachai</title>
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	<link>http://www.austinbushphotography.com/blog/khua-kai-at-phlapphlachai.html</link>
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		<title>By: Phat Thai Mae Am/ผัดไทแม่อัม - Austin Bush Photography</title>
		<link>http://www.austinbushphotography.com/blog/khua-kai-at-phlapphlachai.html#comment-50988</link>
		<dc:creator>Phat Thai Mae Am/ผัดไทแม่อัม - Austin Bush Photography</dc:creator>
		<pubDate>Mon, 17 Oct 2011 04:40:23 +0000</pubDate>
		<guid isPermaLink="false">http://www.austinbushphotography.com/2010/02/khua-kai-at-phlapphlachai.html#comment-50988</guid>
		<description>[...] and well-seasoned. My only gripe with this (and the phat Thai) would be that, unlike the version at Nay Hong, Mae Am uses vegetable oil, not lard, as her fat of [...]</description>
		<content:encoded><![CDATA[<p>[...] and well-seasoned. My only gripe with this (and the phat Thai) would be that, unlike the version at Nay Hong, Mae Am uses vegetable oil, not lard, as her fat of [...]</p>
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		<title>By: My fave Bangkok dishes - Austin Bush Photography</title>
		<link>http://www.austinbushphotography.com/blog/khua-kai-at-phlapphlachai.html#comment-34883</link>
		<dc:creator>My fave Bangkok dishes - Austin Bush Photography</dc:creator>
		<pubDate>Thu, 26 Aug 2010 04:04:37 +0000</pubDate>
		<guid isPermaLink="false">http://www.austinbushphotography.com/2010/02/khua-kai-at-phlapphlachai.html#comment-34883</guid>
		<description>[...] The kuaytiaw khua kai at Nay Hong: [...]</description>
		<content:encoded><![CDATA[<p>[...] The kuaytiaw khua kai at Nay Hong: [...]</p>
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		<title>By: Pheng Phochana - Austin Bush Photography</title>
		<link>http://www.austinbushphotography.com/blog/khua-kai-at-phlapphlachai.html#comment-34753</link>
		<dc:creator>Pheng Phochana - Austin Bush Photography</dc:creator>
		<pubDate>Fri, 20 Aug 2010 10:31:39 +0000</pubDate>
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		<description>[...] dish with an unpleasant, almost petrol-like aftertaste. This is in stark contrast to the vendor at Nay Hong, where the choice of fat (pork fat, in this case), provides the dish with a savoury, meaty depth. [...]</description>
		<content:encoded><![CDATA[<p>[...] dish with an unpleasant, almost petrol-like aftertaste. This is in stark contrast to the vendor at Nay Hong, where the choice of fat (pork fat, in this case), provides the dish with a savoury, meaty depth. [...]</p>
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	<item>
		<title>By: Alpha</title>
		<link>http://www.austinbushphotography.com/blog/khua-kai-at-phlapphlachai.html#comment-31437</link>
		<dc:creator>Alpha</dc:creator>
		<pubDate>Wed, 03 Mar 2010 23:50:50 +0000</pubDate>
		<guid isPermaLink="false">http://www.austinbushphotography.com/2010/02/khua-kai-at-phlapphlachai.html#comment-31437</guid>
		<description>i love the smokiness of cooking with charcoal!
the flying embers makes for some excellent photos too :)</description>
		<content:encoded><![CDATA[<p>i love the smokiness of cooking with charcoal!<br />
the flying embers makes for some excellent photos too <img src='http://www.austinbushphotography.com/wp-includes/images/smilies/icon_smile.gif' alt=':)' class='wp-smiley' /> </p>
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