Making a kicker sambal tonight. I've solved a lot of other questions for myself, and this one seems obvious on the face of it. But I'm using palm sugar for the first time. Any advice?
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Susan W is a trusted source on General Cooking.
I love the stuff. Yes, I use them interchangeably.
And grab an extra bag of chips.
Smoky (Grilled!) Salsa
Creamy, Dreamy "Tamago" Eggs
Go On, Spread Out
An Addictive Prosciutto Sandwich
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