IMAGINE fish sauce on popcorn or lotus paste with salted egg on a doughnut. Weird? Not if you ask recipe developer Loh Yi Jun, who writes and blogs at Jun & Tonic.The chemical engineering graduate from Cambridge boldly experiments with different flavours and ingredients, bringing the idea of exploring taste to a whole different level.His unusual combinations are quirky and yet mind-blowing.“I find a lot of joy playing with food,” said Loh.“I really like combining different ingredients and flavours, dishes that you might not expect to go together. For example, Kimchi in Carbonara, soy sauce on popcorn. I like learning about food from different cultures and not limit myself to cooking Malaysi
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