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In Cantonese cuisine, one of the most luxurious and expensive ingredients is dried abalone. It takes time and patience to prepare, and is usually reserved for banquets and other celebratory meals. As ...
When it comes to abalone, most Chinese people think of the expensive dried versions that take hours to soak and braise. The dried stuff is expensive for a reason: to get the size that’s normally sold, ...
SINGAPORE (Reuters Life!) - Chef Simon Koh Yong's obsession with abalone has taken him to great depths - literally. Sign up here. Known as the maestro of dried abalone, Malaysia-born, Australia-based ...
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