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Preparing The Fish Lime

To get rid the smell of Patin fish

The lngrdknh Tempoyak (fermented durians) 5-6 pulps dudan, remwe ftesh and discard the seeds hoWtspsaH The flesh of the fruit is kept in an airtight container and some salt is sprinkled over it before the container is closed. It will take a few weeks forthe durian to turn sourlsh.

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Itgivescolor to thedish Turmeric is mildly aromatic, with a pungent, bitter flavour, so you can't use too much of it in your cooking

Cill Padi/bird's evechillie~ It gives spicy taste to the dish

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A SQhGeluuor (sliced tamarind or taman'nd skin _l

give a subtlesour taste Asam gelugor can be taken out if the Tempoyak are season; already have the sour taste inside.

htt~:l/www.asiocuisine.com.se/about/pkh/multi~edi0/index4. html The reason why I choose it because: f he CD contains information about cuisine which I can refer to fm

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the layout and the content strucfute

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The reason why 1 choose it because: - The choices of color works with the suitable positioning of infmation and Images.

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