Carry It Like Harry - Travel
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Carry It Like Harry - Recipes
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in Chinese Hokkien/Min
Yutsagwey 油炸粿: How the Chinese made a snack out of Macbeth and his Lady
May 2, 2017
in Chinese Cantonese, Chinese Hakka/Kejia, Chinese Hokkien/Min
Handmade ‘kway teow’ rice noodles 新鲜手工粿条
October 10, 2015
in Chinese Hokkien/Min, Rare & Unusual, Recipes
Misua  麵線 – the birthday cake of the Hokkien (Min 闽) people
May 14, 2015
in Chinese Hokkien/Min, Rare & Unusual, Recipes

White-spotted rabbitfish – “Bair Tor Hir”

  White-spotted rabbitfish –  “Bair Tor Hir” Scientific name: Siganus canaliculatus English: White-spotted rabbitfish, also known as “Spinefoot” Deutsch: Drachenfisch (Genus: Kaninchenfische) Nederlands: Draakvis (Familie: Konijnvissen) Français: Sigan pintade (Genre: Sigan) 中文: 长鰭篮子鱼, 俗称”臭肚鱼” 闽南话: 白肚鱼 pronounced in the Teochew…

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in Italian
Fried courgette flowers – Fiori di zucca fritti
January 21, 2018
in Rare & Unusual
Forget your sorrows with Chinese lily buds 金针菜
January 21, 2018
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Stuffed stinkhorns with prawns and greens 鮮蝦釀竹笙 – A long hard favourite dish of the ladies
November 6, 2017
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in Chinese Cantonese
Stuffed stinkhorns with prawns and greens 鮮蝦釀竹笙 – A long hard favourite dish of the ladies
November 6, 2017
in Chinese Cantonese
Haoshi Facai (Stewed Facai with Dried Oysters, Dried Mushrooms and Lettuce ) 蠔豉髮菜 – A Cantonese New Year Dish
July 26, 2017
in Wine & Dine
Dim Sum Brunch at Fong Mei 風味軒, Antwerpen
November 1, 2016
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in Chinese Sichuan
Tengjiaoyü 藤椒鱼 – Sichuan Fish Broth with Mastic-Leaf Prickly Ash Peppercorns
May 7, 2017
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Suancaiyü 酸菜鱼 – Sichuan Fish Broth with Pickled Mustard Leaves
January 31, 2015
in Chinese Sichuan, Rare & Unusual, Recipes
What are the differences between Sichuan Pepper, Majiao, and Mastic-leaf prickly ash?
January 31, 2015
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Stuffed stinkhorns with prawns and greens 鮮蝦釀竹笙 – A long hard favourite dish of the ladies
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in Rare & Unusual, Recipes

What are laksa leaves?

  Scientific name: Persicaria odorata English: laksa leaves, Vietnamese coriander Bahasa melayu: daun kesom, daun laksa Tiếng Việt: rau răm Thai: pak pai (ผักไผ่) Laos: pak paeo (ຜັກແພວ) An important element in Vietnamese cuisine, in Singapore laksa leaves are primarily used in the spicy…

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Related posts
in Italian
Fried courgette flowers – Fiori di zucca fritti
January 21, 2018
in Rare & Unusual
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January 16, 2017
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Singapore Katong Laksa
January 16, 2016
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The Nest at Laguna Club Singapore: A perfect combination of plane-spotting and fine-dining
January 16, 2017
in Singaporean
Singapore Katong Laksa
January 16, 2016
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