SALT - A Pinch Of Good Taste - Too Hot To Handle
SALT - A Pinch Of Good Taste - Too Hot To Handle
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It's getting hot in here! This issue, we look into the thrilling world of modern Thai cuisine, before exploring some of the unique ingredients the country has to offer--like underground rock salt and Thai truffles. Going to the source of flavour, we visit a Singaporean-run pepper farm in Kampot producing some of the most sought-after spices in the world; and uncover the secrets of rempah used in local cuisine. Heading into the kitchen, we test out some fiery recipes from the cookbook Guerrilla Tacos.
SALT - A Pinch Of Good Taste Magazine Description:
åºç瀟: Tonghuai @ Media Pte. Ltd
ã«ããŽãªãŒ: Food & Beverage
èšèª: English
çºè¡é »åºŠ: Quarterly
SALT is dedicated to bringing out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.
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