CRISPY FISH SAUCE CHICKEN WINGS
If Chef Trakool Yodsuk has his way, every household will use, at least, three types of oil in their kitchen – one to stir-fry, one to make salad dressings and one to deep-fry.
“Most Asians have the habit of using just one type of oil for all their cooking. It may be cost effective, but surely doesn’t do justice to the food they are making,” says Chef Korn, as he is more popularly known.
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