Flavors Of Indonesia- William Wongso--39-s Culinary Wonders.pdf

– If you can copy a specific paragraph, recipe, or section from the PDF and paste it here, I can explain, translate, or expand on it.

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(If you want recipe cards or specific recipes, tell me which dishes to convert and whether you prefer metric or US units.) – If you can copy a specific paragraph,

A huge section would be dedicated to this war. Blenders produce a smooth, wet paste, but they tear the chili skins, releasing bitter alkaloids. A mortar (cobek) crushes the cell walls, releasing oils without bitterness. William’s rule: Use a blender for wet marinades (fish), use a mortar for dry sambals and rendang bumbu. I can explain