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A household staple in Ma’s house. Something delicious to eat when freshly cooked or as leftovers the next day. Eat with steamed white rice. No exceptions.


Soy Sauce
Black Pepper Corns
Ground Pepper
Ajinomoto (optional)
Garlic (4 cloves)
Chicken or Pork
Sugar (optional)
Bay Leaves (3 whole)


  1. Clean and cut pork or chicken
  2. Mix soy sauce and vinegar into pot with meat (make sure to use more vinegar than soy sauce 2 to 1 soy sauce to vinegar ratio)
  3. Add whole black pepper, paprika, mashed garlic, sugar, bay leaves and ajinamoto
  4. Boil until meat is cooked or until there is little to no sauce left

Alexis Williams is a writer and a freelance proofreader/editor. She currently lives in Oman with her husband who is a full-time elementary school teacher and photographer/visual artist. Please don't hesitate to visit the About Me & Contact Info page to learn more about Alexis and how to communicate with her directly. Also, don't forget to follow her page!

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