KUALA LUMPUR, Oct 14 — First hot weather, then intermittent downpours, and finally the haze is back. A trio of climate crises and I find myself making a couple of trips to the...
KUALA LUMPUR, Oct 14 — First hot weather, then intermittent downpours, and finally the haze is back. A trio of climate crises and I find myself making a couple of trips to the clinic to see the doctor.
The result is a nourishing broth that even ol’ out-of-sorts me can relish... and yes, ask for another bowl.. Note that these dried anchovies are quite salty if they aren’t soaked and drained first. Don’t skip this step. Once the mushroom caps are tender and velvety, they are ready to be sliced. Here, go for your preferred thinness or thickness — some prefer very fine slices whilst others enjoy a chunkier bite; if you belong to the latter category, just cut your mushrooms into halves.
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