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"content": "The ulam is a riot of textures and flavours. \n\nShallots, fresh lime leaves, lemongrass, pepper, toasted coconut. \n\nIt also gets a variety of choppedherbs tossed through it, usually what is available locally. \nI used daun kesum (vietnamese mint), regular mint, holy basil and perilla leaves.\nhttps://mediacdn.aus.social/media_attachments/files/113/700/367/416/888/048/original/9150ddaeb4c30add.jpg\n",
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