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	MALAYSIAN FISH BALLS by Linda Tay Esposito Bouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore…	2 votes 1 review 2 comments 21662 views
	Salted Fish And Vegetable Soup by Navaneetham Krishnan unique and tasty soup with a hint of saltiness.	1 vote 2080 views
	Salmon with Pear & Watercress by Mary Wong Prepared all in 20 minute	1 vote 1532 views