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When he was a kid, Chef Hak Lonh’s parents would warm up Goya’s canned sardines in tomato sauce and eat it with a baguette. Lonh pays homage to that humble, wholesome meal at his Cambodian restaurant, Gamboge, by utilizing fresh grape tomatoes instead (full recipe here). Cooked down with onion, garlic, sea salt, black pepper, oyster sauce, sugar, fish sauce, and paprika, the tomatoes are stewed with canned sardines and finished off with some lemon.
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