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Pan-frying
Tuna Sambel Matah by Chef Henry Bloem
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Chicken & Mushroom Canape by Chef Rusna Purnama
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Cassava Cutlet with Tempe Balado & Pickles Vegetables by Chef Handry W. Sumanto
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Broccoli Tofu with Salt & Spicy Baby Potato by Chef Fahrur Rosidi
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