Siew yuk with chilli and coriander relish from Two Asian Kitchens: Recipes from Australia's Master Chef by Adam Liaw

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Notes about this recipe

  • KarinaFrancis on April 23, 2014

    I had heaps of leftover coriander and made the dipping sauce to go with some ribs and it was punchy and really cut through the fatty pork. I made a second batch to see how it would freeze and it didn't lose much in the process..

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