Steps
- 1.
Burmese Htamin Jin (Myanmar): Flavor enhancer in fermented rice dishes
- 2.
Vietnamese Cao Lầu (Hội An): Traditional fat for char siu-style pork
- 3.
Sumatran Rendang (Indonesia): Historical fat source before palm oil adoption
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Burmese Htamin Jin (Myanmar): Flavor enhancer in fermented rice dishes
Vietnamese Cao Lầu (Hội An): Traditional fat for char siu-style pork
Sumatran Rendang (Indonesia): Historical fat source before palm oil adoption