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• How to grill tuna belly
  
  Tuna belly is a very fatty cut of tuna, which makes it perfectly suitable for grilling. Even overcooked it keeps its tenderness juice and flavours, ...
  
  
• How to make kinilaw from golden rabbitfish
  
  Golden rabbitfish, known as Kitong, on the Cebu Island of the Philippines, is perfectly suitable for kinilaw. This is a small fish with delicious ...
  
  
• How to make a salad with wild mustard flowers and seed pods
  
  Foraging can bring a lot of fresh wild plants to your table and make your food more diverse and more flavour. At the end of June, and beginning of ...
  
  
• How to cook linguine marinara with river prawns
  
  Giant Vietnamese river prawns (Macrobrachium rosenbergii) are not usual prawns - they are very different, and they are different not only because ...
  
  
• How to make dinuguan
  
  Dinuguan is a traditional Filipino dish made from pig intestines and blood with some spices. Many foreigners consider this dish one of the most ...
  
  
• How to pickle sardines
  
  Pickled sardines are very tasty fish and they are great for sandwiches on rue bread with sweet onion. These pickled sardines are very popular in ...
  
  
• How to make wasabi squid
  
  This is a bit of an unusual dish prepared under the inspiration of Japanese cuisine. Despite making sushi with squid, this is just raw squid without ...
  
  
• How to cook quick pilaf in 15 min
  
  The traditional Uzbek pilaf requires at least 2-2.5 hours for proper cooking. It is fine when it is cooking for a big crowd, but what should you do, ...
  
  
• How to grill snakehead fish
  
  Today, I will show how I grill Asian snakehead fish. The full name of this fish is striped snakehead (Channa striata). Striped snakehead is an ...
  
  
• How to make aromatic butter with herbs
  
  Aromatic butter can be used for stuffing meatballs, chicken-kiev, adding to steaks, or any seafood. This aromatic butter can be a great addition to ...