<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Asian on Bruce loves to cook</title><link>https://bruce-loves-to-cook.ca/cuisine/asian/</link><description>Recent content in Asian on Bruce loves to cook</description><generator>Hugo -- gohugo.io</generator><language>en</language><copyright>© 2026 Bruce Alderson</copyright><lastBuildDate>Sat, 17 Oct 2026 14:06:53 -1000</lastBuildDate><atom:link href="https://bruce-loves-to-cook.ca/cuisine/asian/index.xml" rel="self" type="application/rss+xml"/><item><title>Simple rice bowls</title><link>https://bruce-loves-to-cook.ca/recipes/simple-rice-bowls/</link><pubDate>Mon, 08 Jun 2026 00:00:00 +0000</pubDate><guid>https://bruce-loves-to-cook.ca/recipes/simple-rice-bowls/</guid><description>&lt;p&gt;Rice bowls are a simple combination of rice, veg, protein, and sauces. You can put pretty much any combination of foods in a rice bowl, and the goal is a balance of crunch and savoury. These bowls are about 650–800 kcal per portion.&lt;/p&gt;</description></item><item><title>Asian slaw dressing</title><link>https://bruce-loves-to-cook.ca/recipes/asian-slaw-dressing/</link><pubDate>Mon, 01 Apr 2024 00:00:00 +0000</pubDate><guid>https://bruce-loves-to-cook.ca/recipes/asian-slaw-dressing/</guid><description>&lt;p&gt;This is my approximation of an Asian slaw dressing, based on pantry ingredients. It&amp;rsquo;s a great base for a slaw or chunky salad.&lt;/p&gt;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10; &#10;&#10;&#10;&#10;&#10;&#10; &#10;&#10;&#10;&#10;&#10;&#10; &#10;&#10;&#10;&#10;&lt;h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic"&gt;Mechanic&#10; &lt;div id="mechanic" class="anchor"&gt;&lt;/div&gt;&#10; &#10; &lt;span&#10; class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"&gt;&#10; &#10; &lt;a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"&gt;&lt;/a&gt;&#10; &lt;/span&gt;&#10; &#10;&lt;/h2&gt;&#10;&lt;p&gt;A &lt;strong&gt;weight-based emulsified dressing&lt;/strong&gt; at 2:1 oil to acid. The Dijon acts as both flavour and emulsifier; the sesame oil is for aroma, not bulk.&lt;/p&gt;</description></item></channel></rss>