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	<title>krydder.org &#187; rød karripasta</title>
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		<title>Thailandske fiskeboller</title>
		<link>http://krydder.org/2010/01/thailandske-fiskeboller/</link>
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		<pubDate>Thu, 28 Jan 2010 08:00:11 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Breiflabb]]></category>
		<category><![CDATA[Fettfattig]]></category>
		<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Sei]]></category>
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		<category><![CDATA[Steinbit]]></category>
		<category><![CDATA[Torsk]]></category>
		<category><![CDATA[breiflabb]]></category>
		<category><![CDATA[brunt sukker]]></category>
		<category><![CDATA[fiskefilet]]></category>
		<category><![CDATA[fiskesaus]]></category>
		<category><![CDATA[Koriander]]></category>
		<category><![CDATA[limeskall]]></category>
		<category><![CDATA[Lyr]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[peanøttolje]]></category>
		<category><![CDATA[rød karripasta]]></category>
		<category><![CDATA[Sjalottløk]]></category>
		<category><![CDATA[sweet chilisauce]]></category>
		<category><![CDATA[torsk]]></category>

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		<description><![CDATA[4 Porsjoner Ingredienser: 500 g fast hvit fiskefilet, grovt hakket eks. lyr, torsk, breiflabb, steinbit 1 ts rød karripasta 1 / 2 ts brunt sukker 1 ts fint revet limeskall 1 / 2 ts fiskesaus 3 sjalottløk, finhakket 1 ss peanøttolje Sweet chilisauce 18 friske koriander blader Fremgangsmåte: Forvarm ovnen til 180 ° C. Legg [...]]]></description>
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		<title>Svinesatay med peanøttsaus</title>
		<link>http://krydder.org/2009/10/svinesatay-med-peanottsaus/</link>
		<comments>http://krydder.org/2009/10/svinesatay-med-peanottsaus/#comments</comments>
		<pubDate>Tue, 20 Oct 2009 07:00:17 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fingermat]]></category>
		<category><![CDATA[Fjærfe]]></category>
		<category><![CDATA[Kjøtt]]></category>
		<category><![CDATA[Kylling]]></category>
		<category><![CDATA[Sauser]]></category>
		<category><![CDATA[Svinekjøtt]]></category>
		<category><![CDATA[Tapas]]></category>
		<category><![CDATA[Grovt peanøttsmør]]></category>
		<category><![CDATA[issalat]]></category>
		<category><![CDATA[kokosmelk]]></category>
		<category><![CDATA[Koriander]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[riseddik]]></category>
		<category><![CDATA[rød chili]]></category>
		<category><![CDATA[rød karripasta]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[Sjalottløk]]></category>
		<category><![CDATA[slangeagurk]]></category>
		<category><![CDATA[soyaolje]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[tamarindsaus]]></category>
		<category><![CDATA[Trespyd]]></category>

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		<description><![CDATA[4 porsjoner Ingredienser: Marinade: 600 g renskåret svinekjøtt fra flatbiff eller filet 4 ss rød karripasta 4 ss soyaolje 4 dl kokosmelk 2 ts salt 2 ss sukker 12 trespyd Peanøttsaus: 4 ss rød karripasta 8 dl kokosmelk 6 ss sukker &#8211; gjerne palmesukker 8 ss grovt peanøttsmør 4 ss hakkede peanøtter 4 ss tamarindsaus [...]]]></description>
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		<title>Kylling og kamskjell på trespyd</title>
		<link>http://krydder.org/2009/07/kylling-og-kamskjell-paa-trespyd/</link>
		<comments>http://krydder.org/2009/07/kylling-og-kamskjell-paa-trespyd/#comments</comments>
		<pubDate>Fri, 10 Jul 2009 08:00:27 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fjærfe]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Kjøtt]]></category>
		<category><![CDATA[Kylling]]></category>
		<category><![CDATA[Sjømat]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[bladpersille]]></category>
		<category><![CDATA[kamskjell]]></category>
		<category><![CDATA[kokosmelk]]></category>
		<category><![CDATA[kyllingfilet]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[Palmesukker]]></category>
		<category><![CDATA[peanøtter]]></category>
		<category><![CDATA[peanøttsmør]]></category>
		<category><![CDATA[rød karripasta]]></category>
		<category><![CDATA[slangeagurk]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[tamarindsaus]]></category>
		<category><![CDATA[Trespyd]]></category>

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		<description><![CDATA[4 porsjoner Ingredienser: 4 kyllingfileter 12 kamskjell Trespyd 8 skiver av slangeagurk 4 stilker med bladpersille Peanøttsaus: 2 ss rød karripasta 4 dl kokosmelk 3 ss sukker , gjerne palmesukker 2 ss tamarindsaus 4 ss grovt peanøttsmør 2 ss hakkede peanøtter Fremgangsmåte: Del kyllingfiletene opp i passe biter, krydre med salt og pepper. Stek dem [...]]]></description>
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		<title>Rogan Josh</title>
		<link>http://krydder.org/2007/12/rogan-josh/</link>
		<comments>http://krydder.org/2007/12/rogan-josh/#comments</comments>
		<pubDate>Tue, 18 Dec 2007 00:12:31 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Kjøtt]]></category>
		<category><![CDATA[Lam]]></category>
		<category><![CDATA[hermetiske tomater]]></category>
		<category><![CDATA[kokosmasse]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[rød karripasta]]></category>
		<category><![CDATA[sukker]]></category>

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		<description><![CDATA[Nydelig lammegryte med indiske krydder. Prøv deg fram med karripasta, da det finnes mange forskjellige typer og merker. Noen er milde andre er svært sterke. Ingredienser: 400 g benfritt lammekjøtt fra stek eller bog 1 stk løk 2 ss olivenolje til steking 2 ss indisk, rød karripasta 1 boks hakkede, hermetiske tomater 1 ts sukker [...]]]></description>
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