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Stir-Fried Rice Noodles with Ground Pork, Taiwanese Style
Even without a sauce, there is a simple way to infuse flavors into these tasteless-looking rice noodles. (...)Read the rest of Stir-Fried Rice Noodles with Ground Pork, Taiwanese Style (511 words) ©...
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Shanghai Rice with Green Cabbage and Chinese Ham
If you have ever enjoyed Shanghai cuisine, I bet you should have tried this. I mean even you didn’t order it purposely; it would fill your table as a default companion to the set lunch or set dinner...
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Thai Basil Pork with Carrot, Stir-Fried
The classic Thai Basil Pork is very meaty and has a strong aroma of the fresh herb. As the name suggests, pork and basil are the only key ingredients in the original recipe. (...)Read the rest of Thai...
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Dried Bean Curd Sticks and Bak Kut Teh
It was only a week after we visited Kuala Lumpur and Melaka (again) last month when we had enjoyed a meal in an old shop serving Malaysian bak kut teh 肉骨茶 – a famous soup made from spare ribs and herb...
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Fresh Sweet Corn Kernels with Pork and a Creamy Sauce
The hardest part of preparing this recipe perhaps is to resist the use of a canned ingredient, creamy style sweet corn. (...)Read the rest of Fresh Sweet Corn Kernels with Pork and a Creamy Sauce (633...
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Dry Fried French Beans or Haricots Verts
Doesn’t it sounds more familiar if I tell you this is called Gan Bian Si Ji Dou 乾煸四季豆 in Chinese? Which is one of the signature dishes of Sichuan. (...)Read the rest of Dry Fried French Beans or...
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