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Bold & daring in tweaking recipes, I opted for the finely chopped 12 different raw herbs I used for my Nasi Ulam yesterday with a dash of cheyenne pepper, green chilli & oregano; instead of chives, thyme, bay leaf & capsicum.

Instead of light sour cream, I used the remainder Hollandaise Sauce from my White Asparagus dinner the day before.

This refreshing tweak is deliciously wicked!

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