De Thaise keuken kent een variëteit aan gerechten die jouw smaakpapillen in opperste staat van verrukking zullen brengen. Sommigen gerechten zijn bekend en andere minder. Vandaag beschrijven we Chim chum (จิ้ม จุ่ม) ook wel hotpot genaamd.
culture et gastronomie kabyle
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A classic simmered seafood dish, Simmered Flounder is so simple. Cooked in a sweet and salty sauce with ginger, Simmered Flounder goes so well with rice. The sauce only penetrates the surface of the flesh and you can enjoy the flavour of the moist and plump flounder.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe so you can make up a complete meal. I hope it is of help to you.
A number of weeks ago, while researching recipes for doenjang jjigae , I was invited into the back room of my local Korean market where t...
Healthy and tasty Blueberry Tsampa Pancakes recipe
Real Takakau has no rising agent (i.e. Baking Powder) just flour and water. This recipe is quite large in the quantity of flour used. It can be prepared and baked 35 minutes before a main meal is served. Or serve hot or cold with butter, jam and a cup of tea.
It is a representative work of Hakyo Kakizaki, and is stored in Hakodate Central Library as “Omikata Ezonozu.̶
Open the eye of the dragons and paint the leather skin of the drum.
Arrowroot is a huge root vegetable that many people may not heard before nor sounds familiar to them. Especially younger generation nowadays. But if any of the Chinese family who usually cook at home, I think most of them cook this soup before. If you don't even know what is Arrowroot, then, maybe 粉葛湯 (fěn gé tāng) sounds more familiar to you? Arrowroot is very much like a big sweet potato. I crave for this soup. The very last time I had this soup was during Chinese New Year, brewed by my mother. Ahhh... I missed the taste of my mother's soup so much! And so, I bought arrowroot today. Like all root vegetables, it is best slow boiled with pork ribs, red dates, dried octopus / cuttlefish to make a nice and simple soup. This piece of 450 grams of arrowroot 450 grams cost S$1.20. Got it from the market. The arrowroot is harder in texture and it is extensively starchy than potato. When it is cut up, it has patterns on surface that looks like the ages of a tree trunk. And this is what I've prepared.... Yes! You didn't see it wrongly. I've got some lotus root there. I did it on purpose. But you could opt it out if you wanted to. My mother told me that arrowroot has a mild cooling effect. A very mild one. By adding some lotus root in the soup. it will kinda neutralize the soup and the soup will be more nutritious. Ingredients (Serve 4 to 6 pax) 450 grams of Arrowroot, scrubbed cleaned and sliced. 250 grams of Lotus Root, cleaned, peeled and sliced. (Optional) 300 grams of Pork Ribs, scalded (I want the soup more meaty taste this time) 5 to 6 red dates. 4 to 5 dried scallops 1/2 of a foot long dried octopus. Snipped into small pieces. 3000ml water sea salt to taste You could peel the skin of the arrowroot if you like. But my mother told me that brewing arrowroot with the skin on gives more nutrition. So, I listen to my mother. But, it's up to you. This soup is high in protein and fiber. It is a very neutral soup and requires little effort to make it. I could proudly promise you that this soup is really sweet and tasty. Just like usual way of cooking a good old pot of soup, adding in seafood ingredients such as dried scallops and dried octopus is unavoidable. This makes the soup so refreshing sweet with the natural sweetness from dried seafood. You can omit if you don’t like seafood, just add in more pork ribs or pork bones. But I personally don't advise that. Method 1. Rinse pork ribs, scald in boiling water for awhile, remove and rinse. (Refer to this if you are unsure on how to prepare the ribs) 2. Wash scallops, red dates, dried octopus. Prepare lotus root & arrowroot accordingly. 4. In a soup pot, put everything in (except salt). Bring to a boil, then reduce heat and simmer the soup over low heat for 2 hours. And if you have more time, make it 3 hours. 5. Did I ever mentioned to you before that your soup will have the Umph! after 3 hours? Remember to sprinkle some salt to taste before serve. This soup is high in fiber and is ideal for children as it is very natural and neutral. It strengthens Chi (气) and could boosts immune system. This delicious soup with ingredients which have been softened through long hours of brewing. I'm sure your family will love this heart-warming pot of soup. I hope you like it :)
In this post I would like to feature the superb craftsmanship of Fredrik Prost of Kiruna, Sweden. Fredrik makes traditional Saami knives and other objects. For more information or to contact him vi…
Photos from a Nishiki Market tour, a culinary visit to Kyoto's oldest and most loved food market.
For more than 50 years, the NYO Games have provided youth an opportunity to compete in traditional games, build values, and find a community. This month, Alaska Business Monthly magazine (AKBM) has published a feature story highlighting NYO, its impact on youth, and its importance...
When you decide to embark on an Indochina tour, it is important for you to know about their national costumes apart. Therefore, a closer look at Cambodian traditional costume and suggest some proper outfits for you to wear in Cambodia will be a useful guide for your travel [...]
Who remembers going to that secret place in the stream with a hīnaki and getting a catch of eels, bringing them home and watching mum or dad smoke them? Well here's how to prepare and smoke an eel thanks to the folk over at rural.co.nz: Step 1- Use rubber kitchen gloves, as they are slimy little fellas. Take the eel and place in a plastic bag with a good few handfuls of salt. Shake so that the eel is covered. Leave for a couple of hours. This helps draw some moisture from the skin and allows y
To be honest, I don't know much about this cake. All I know is that this little snack is Cheonan`s trademark walnut-flavored cake known as H...
Explore yuichi.sakuraba's 71675 photos on Flickr!
After centuries of oppression and discrimination, the Ainu people say they are waking from a “truly deep sleep.”
Unagi-don or Unadon for short! Roasted or grilled caramelized glazed eel over rice 🍚🥢! That's what I'm talking about 😍... Sweet soy sauce (called tare) basted eel fillets grilled over the charcoal fire (kabayaki-style) is one of the most beloved and decadent rice bowls by the Japanese. You can make this for your family simply as they are conveniently prepared, cooked and ready to heat and eat. Buy the prepared frozen eel fillets in the freezer section of Asian supermarkets. Place eel and its accompanying glaze sauce in a foil wrap and close to heat in hot 350F oven for 15 mins (I like to add sauteed green onion pieces). I like adding egg crepe ribbons for another protein and pop of colour to the bowl. Plus it goes so well with eel and rice. Try it with your favourite toppings and introduce a wide array of Japanese condiments to elevate the taste experience such as sliced green onions, nori strips, Japanese kewpie mayonnaise, green seaweed powder (aonori), furikake (mixed seasoning for rice), toasted sesame seeds and Shichi-mi tōgarashi aka seven-flavor chili pepper. Lay everything on the table for DIY customization. I also served this meal with sides of kimchi and seasoned spinach Korean-style. A quick exquisite 🇯🇵 comfort hot rice bowl (donburi) comes together in a flash to tempt and tantalize. So tender and flavourful 🤤! Itadakimasu! 🌸 Oishiiiiii!!!
Watch on You Tube In the olden days, fermented rice was a beloved and nutritious breakfast meal in Kerala. Its daily consumption resulted in improved bioavailability of essential nutrients and mine…
Laing is creamy, spicy, and perfect with steamed rice. This Laing is easy to make and sure to deliver big flavors!
