Stir-fried pipis with Malaysian flavours (Kam heong la la) from Tony Tan's Asian Cooking Class (page 214) by Tony Tan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Malaysian curry powder recipe on page 137. Can substitute mussels or clams for pipis, and red miso for preserved soybeans.

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