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My pantry is always stocked with: three or four types of chile oil: my own, the one that’s in “To Asia, With Love”—what I call the Everything Oil; the one from Fly by Jing; and then my old-school Lee Kum Kee-brand chiu chow; and a sambal oelek type.

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  • Lifestyle 100.00%
    • Food and drinks 50.00%
    • Family, friends 50.00%

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