I have always wondered what is that elusive flavor I get in so many asian recipes but have never found an answer, if you know what it is then share it with me too, I am extremely curious to know the secret? Along with this can you share with me some easy mince recipes/meals that I can carry with me when I am travelling inter state via my car other than the lasagna? Lasagna’s are too rich in fat and cholesterol that I don’t want in my body.
What is the elusive flavor in the asian recipes?
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