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2 cups
Easy
By Angela Dimayuga and Ligaya Mishan
Published 2021
Before ketchup, there was ke-tsiap, a pickled fish sauce deployed centuries ago in southern China. It made its way to Malaysia and then England, where British voyagers tried to recreate it with the likes of anchovies, mushrooms, oysters, and beer. (Worcestershire is a cousin.) Americans added tomatoes in the early nineteenth century, and by the 1870s this was the standard recipe, codified by the industrialist
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