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	<title>spicy &#8211; Make That Dish</title>
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		<title>Yum Kai Dao &#8211; a homestyle Thai fried egg salad recipe</title>
		<link>https://makethatdish.com/yum-kai-dao-recipe/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=yum-kai-dao-recipe</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Tue, 13 Feb 2024 04:25:12 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Guest Recipes]]></category>
		<category><![CDATA[birdseye chilli]]></category>
		<category><![CDATA[chilli]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[herby]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[spicy]]></category>
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					<description><![CDATA[Yum kai dao (roughly translated to ‘fried egg spicy salad) is a perfect example of that rare type of recipe which combines everyday ingredients into a magical dish far more than the sum of its parts. We have eaten a lot of great food in Thailand over the years, however Yum kai dao has always [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2770</post-id>	</item>
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		<title>The Best Red Pepper and Chilli Jam</title>
		<link>https://makethatdish.com/red-pepper-and-chilli-jam/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=red-pepper-and-chilli-jam</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Thu, 03 Sep 2020 11:16:22 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Recreation Recipes]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[chilli]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[fennel seeds]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[preserving]]></category>
		<category><![CDATA[spicy]]></category>
		<guid isPermaLink="false">https://makethatdish.com/?p=2372</guid>

					<description><![CDATA[Red pepper and chilli jam is the sweet, sour and spicy condiment that you didn’t think you needed until you try it &#8211; then you’ll start having it with everything!&#160; My recipe is based on a delicious version I originally ate at the now-defunct Jamie’s Italian restaurant chain. I think it’s the best chilli jam [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2372</post-id>	</item>
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		<title>The Best Homemade Nduja Mayo Recipe</title>
		<link>https://makethatdish.com/nduja-mayo-recipe/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=nduja-mayo-recipe</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Fri, 17 Jul 2020 09:19:36 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Original Recipes]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[mayonnaise]]></category>
		<category><![CDATA[nduja]]></category>
		<category><![CDATA[spicy]]></category>
		<guid isPermaLink="false">https://makethatdish.com/?p=2254</guid>

					<description><![CDATA[If you enjoy flavouring mayonnaise like me, then this nduja mayo recipe might become your new obsession for the next few months. Nduja is a chilli-sausage paste that comes specifically from Calabria, Southern Italy. It is complex, with sweet spicy and sour notes. This simple nduja mayo recipe brings out the incredible flavours of the [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2254</post-id>	</item>
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		<title>Sambal Terasi Recipe &#8211; how to make Indonesian shrimp paste chilli sauce at home</title>
		<link>https://makethatdish.com/sambal-terasi-recipe/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sambal-terasi-recipe</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Wed, 06 May 2020 11:14:10 +0000</pubDate>
				<category><![CDATA[Recreation Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chilli]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[sambal]]></category>
		<category><![CDATA[shallot]]></category>
		<category><![CDATA[shrimp paste]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[umami]]></category>
		<guid isPermaLink="false">https://makethatdish.com/?p=2035</guid>

					<description><![CDATA[Sambals, or Indonesian chilli sauces, are central to Indonesian cuisine. There are literally hundreds of types, and I would say sambal terasi (or Indonesian shrimp paste sambal) is the most ubiquitous of all. Shallots, garlic, tomatoes, salt, sugar and plenty of chillies are fried and ground together with terasi (Indonesian shrimp paste) to make a [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2035</post-id>	</item>
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		<title>Sambal Matah  &#8211; authentic Balinese raw sambal recipe</title>
		<link>https://makethatdish.com/sambal-matah-recipe/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sambal-matah-recipe</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Fri, 24 Apr 2020 11:33:40 +0000</pubDate>
				<category><![CDATA[Recreation Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chilli]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[kaffir lime leaf]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[raw]]></category>
		<category><![CDATA[sambal]]></category>
		<category><![CDATA[shallot]]></category>
		<category><![CDATA[spicy]]></category>
		<guid isPermaLink="false">https://makethatdish.com/?p=1944</guid>

					<description><![CDATA[Indonesia is the home of sambal &#8211; a large and diverse family of chilli-based sauces and relishes. One of the most unusual (and my favourite) is sambal matah &#8211; a raw sambal originating from the island of Bali. A simple hand-squeezed mixture of raw shallots, salt, oil, hot chillies and kaffir lime leaves, sambal matah [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1944</post-id>	</item>
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		<title>Hot Star Large Fried Chicken in Ximending, Taipei &#8211; a Taiwanese &#8216;schnitzel&#8217; the size of your head</title>
		<link>https://makethatdish.com/hot-star-large-fried-chicken-taipei/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=hot-star-large-fried-chicken-taipei</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Wed, 18 Mar 2020 17:30:55 +0000</pubDate>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[fried chicken]]></category>
		<category><![CDATA[spicy]]></category>
		<guid isPermaLink="false">https://makethatdish.com/?p=1467</guid>

					<description><![CDATA[This site isn’t necessarily about fancy food, it’s about good food, and if your definition of ‘good food’ is like mine (anything tasty enough to make you order it again), then a simple piece of fried chicken can more than make the grade. Hot Star Large Fried Chicken therefore claims this title by definition &#8211; [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1467</post-id>	</item>
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		<title>Eating Pork ‘Waterfall’ Salad in Kuraburi &#8211; Mouthwatering Isaan Food in Southern Thailand</title>
		<link>https://makethatdish.com/waterfall-salad-kuraburi/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=waterfall-salad-kuraburi</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Sun, 01 Dec 2019 08:06:48 +0000</pubDate>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[khao neow (sticky rice)]]></category>
		<category><![CDATA[nam tok (waterfall salad)]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[som tam (papaya salad)]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[thai basil]]></category>
		<guid isPermaLink="false">https://makethatdish.com/?p=1127</guid>

					<description><![CDATA[“There is no greater pleasure in life than dipping a ball of sticky rice into the fiery juices of a som tam.” What and where is Kuraburi? Kuraburi (sometimes spelt Khura Buri), a small town in Phang-Nga Province, Southern-Thailand. It does not feature prominently in Western travel guides owing to its small size and unassuming [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1127</post-id>	</item>
		<item>
		<title>Insane Indonesian crispy duck &#8211; my favourite food to eat in Yogyakarta</title>
		<link>https://makethatdish.com/crispy-duck-eat-in-yogyakarta/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=crispy-duck-eat-in-yogyakarta</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Wed, 06 Nov 2019 16:32:56 +0000</pubDate>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[sambal]]></category>
		<category><![CDATA[spicy]]></category>
		<guid isPermaLink="false">https://makethatdish.com/?p=975</guid>

					<description><![CDATA[I need to start with a disclaimer before I begin this article &#8211; I love duck. Whole roast duck, duck a l’orange, confit duck, Chinese crispy duck: I love it all. Nothing can beat that rich dark meat coupled with melting fat and crispy bits. So when I heard that it would be a good [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">975</post-id>	</item>
		<item>
		<title>Hidden charcoal BBQ stingray stall &#8211; amazing cheap seafood in Kuala Lumpur</title>
		<link>https://makethatdish.com/charcoal-stingray-seafood-in-kuala-lumpur/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=charcoal-stingray-seafood-in-kuala-lumpur</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Sat, 05 Oct 2019 05:16:49 +0000</pubDate>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[sambal]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[squid]]></category>
		<guid isPermaLink="false">https://makethatdish.com/?p=875</guid>

					<description><![CDATA[There were plenty of warning signs walking through the Petaling Street Market in Chinatown, on our way to find a grilled fish stall that had piqued our interest on Google Maps. Tourists, cheap massages and fake Gucci bags: none of these are usually indicators of good local street food, let alone a place to go [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">875</post-id>	</item>
		<item>
		<title>15-minute Pork Larb Recipe (authentic Thai Isaan-style)</title>
		<link>https://makethatdish.com/isaan-pork-larb-recipe/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=isaan-pork-larb-recipe</link>
		
		<dc:creator><![CDATA[Will Helliwell]]></dc:creator>
		<pubDate>Fri, 27 Sep 2019 00:12:23 +0000</pubDate>
				<category><![CDATA[Guest Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[herby]]></category>
		<category><![CDATA[larb moo (Thai pork salad)]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[spicy]]></category>
		<guid isPermaLink="false">https://makethatdish.com/?p=859</guid>

					<description><![CDATA[Pork larb is a dead-simple Thai salad that is bursting with fresh flavours. For me, is the perfect summer dish when served with plain white rice (and perhaps a few extra chillies!). This particular recipe is an authentic version of an &#8216;Isaan-style&#8217; Thai larb &#8211; perhaps the most widely available version in Thailand. It is [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">859</post-id>	</item>
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