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Umami Days Newsletter
Connie Veneracion’s 4:20 Habit
Recipes
By Meal
One Bowl Meals
Breakfast
Lunch / Dinner
Appetizers
Salads
Soups
Main Courses
Side Dishes
Sweets
Snacks
Drinks
Summer drinks
Cold weather drinks
Cocktail hour
By Main Protein
Chicken, duck & turkey
Meat
Pork
Beef
Lamb
Organ meats (offal)
Sausages, bacon and ham
Seafood
Fish
Shrimps & prawns
Mussels, clams, oysters & scallops
Squid
Processed seafood
Eggs
Mushrooms
Tofu
Vegetables
By Carb
Rice & grains
Rice bowl
Fried rice
Congee
Claypot
Onigiri
Pilaf / pilau
Sticky rice
Noodles
Asian noodle soup
Ramen
Stir fry
Pasta
Bread
Kitchen
How-tos
Ingredients
Tools
Food Tales
Edible Garden
Dining
Thai-inspired sweet spicy fried chicken fillets
Cheese-stuffed and bacon-wrapped okra
Sweet potato tea cakes
In Taipei, we skipped the night markets and headed for Tamsui Old Street
Banh mi with crispy pork belly
Vietnamese beef stew
Asian cold noodle salad
Vietnamese banana and cashew nut spring rolls
Vietnamese banana and tapioca pearls in coconut milk (che chuoi)
How to cook congee (rice porridge) minus the myths
Shiitake and cherry tomato salad
Chicken soup with mustard greens (leaves)
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