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  • It is a smell that is in fact common in the preparation of much of the cuisine of South East Asia, manifesting itself in a compressed dried form of belacan (or similar), or as a sauce or paste such as in fish sauce that is common in Indochina or hae ko from Penang, or as a condiment such as in cincalok which has its origins from the geragok (or krill) fishermen of Malacca (relatively darker skinne
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