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Umami Days
Meaty with a dash of veggies
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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
Feature: Is there such a thing as “pure” cuisine?
Connie Veneracion
Mango cucumber and mint smoothie
Cucumber and salami tea sandwiches
Katsu-style cheese-stuffed pimientos
Easy cheesy broiled salmon
Easy pan-fried scallops with crispy bacon
Citrusy tea sweetener
Roasted eggplant dip
How to prepare wood ears and black fungus
Salted salmon and curry rice a la kedgeree
How to sear and roast (or braise) duck breast fillet
Confetti cupcakes
Tomato and basil quesadillas
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