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spooniechef · 1 year

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Prawn and Courgette Pasta (1 spoon)

I sort of have my mother to thank for this one - not because she gave me the recipe, but because she came to raid my balcony herb garden this afternoon. She wanted dill for some mackerel dish, which got me thinking about things I could do with the packet of prawns I got in this month’s grocery shop. They had to be eaten today, and that started the usual ADHD pinball of neurons - dill goes well with prawns, prawns are seafood, the other seafood dish I know well is my tuna broccoli lemon pasta, lemon also goes well with seafood, could use broccoli but I have a courgette and that’s a nicer summer vegetable... Suffice to say, I thought I’d experiment a bit. The result was a tart, tangy pasta dish that could probably be eaten cold as pasta salad and either way is a nice light dish for the summer.

Here’s what you’ll need:

About half a bag of pasta

1.5 cups or so raw king prawns

1 mid-sized red onion, chopped

1 mid-sized courgette (zucchini), chopped

2 tablespoons butter

1/4 cup lemon juice

3-4 cloves garlic (or 1 tablespoon garlic puree)

3 or 4 sprigs of fresh dill

Salt and pepper to taste

You could probably use dried dill if you really wanted, but I’ve never actually tried to use dried dill so I couldn’t tell you. Let me tell you, stuff like this got a lot easier when I started growing my own.

Here’s what you do:

Boil the pasta; set aside when mostly done to let it finish cooking slowly

Melt butter in a deep frying pan; add garlic and heat for 1-2 minutes, then add courgette and onion and sautee on medium heat for about 5 minutes, or until the onions are translucent

Add lemon juice, dill, and salt and pepper, let heat for 1 minute, then add prawns and sautee on medium-low heat for another 5 minutes

Drain the pasta; add to the pan with the prawns etc. Stir until the pasta is coated, and cook on low heat for 1-2 minutes so that all the flavours blend

Serve

This one honestly doesn’t need any notes about how to make it easier. It’s basically the tuna broccoli lemon pasta with fewer steps, and since the courgette and onion are chopped into chunks rather than sliced, I bypassed a lot of effort with my mandoline. I considered adding a tiny bit of chilli flake but thought it might overpower the dill, but now that I’ve tried it, I’m thinking just a tiny bit of dried chilli flake added at the same time as the lemon juice etc might be nice as a variation. Now, I used fusilli since I don’t have a lot of gluten-free options where that’s concerned, but it might be nice with a linguine too. Not spaghetti, though, because I think it needs a broader sort of noodle.

#The Spoonie Chef #recipes #meals #pasta

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hacash · 1 year

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easy shrimp and chorizo pasta

First one done, 728 to go! this is really tasty, would highly recommend to anyone who likes paprika flavours or just likes lobbing shit in a pan and frying it up. Most of the prep is cutting up chorizo and crushing garlic, so if you have a garlic crusher this recipe is golden for the low in spoons. (I’ve included the source recipe for purists, though I increased the garlic/paprika/chili flakes because it’s a mommy blog).

as much long pasta, chorizo and prawns as your heart yearns for

olive oil

3 cloves garlic

1 teaspoon paprika

1/2 teaspoon red chili flakes

Salt and pepper

Cook your pasta in salted water, drain, and set the pasta to one side (keeping the pasta water).

Cut the chorizo into discs and then heat some oil in the pan. You want to be generous with the oil as it will form the sauce at the end (rather than just using a teaspoon or two).

Fry until the oil is looking nice and golden from the leaked chorizo oil. For Europeans this will probably take less time than for Americans, as Spanish chorizo tends to be cured and edible straight out the packet (and therefore will be a bit chewy if you fry too long) whereas I think Mexican chorizo isn’t?

remove the chorizo from the pan and add the paprika, chili flakes and garlic for a couple of minutes. if you have pre-cooked prawns then add them at the end for the last 30 seconds; otherwise add them from the beginning of this step until cooked.

(at this point the recipe said to add 1/4 cup of the pasta water to the oil and bring the sauce to a simmer. I don’t think this added all that much so would leave out this step in future)

Add the chorizo and pasta and toss to coat the pasta well in the oil sauce, serve and delight in spicy goodness.

(source)

#recipes #food #hacash's adventures in cooking

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garammasalaedmonton · 25 days

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Indulge in the Exquisite Flavors of Authentic Indian Non-Veg Curries: A Culinary Journey Through Spice-Laden Delights!

Indian cuisine is renowned worldwide for its diversity and depth of flavors, and at the heart of this culinary adventure lie the indulgent non-vegetarian curries. Bursting with spices, herbs, and tender meats, Indian curries offer a sensory journey like no other. From creamy butter chicken to fiery lamb vindaloo, there’s a curry to tantalize every palate.

Origins of Indian Non-Veg Curries

Indian non-vegetarian curries have a rich history dating back centuries. Influenced by various invaders, traders, and settlers, Indian cuisine has evolved into a melting pot of flavors and techniques. The concept of using spices to flavor meats originated in ancient India, with each region adding its unique twist to the traditional curry.

Key Ingredients

Spices: The cornerstone of Indian cuisine, spices like cumin, coriander, turmeric, and garam masala lend depth and complexity to non-veg curries. Meat: From succulent chicken and tender lamb to flavorful fish and juicy prawns, the choice of meat is crucial in creating the perfect curry. Aromatics: Onions, garlic, ginger, and tomatoes form the base of many Indian curries, providing depth of flavor and texture.

Regional Variations

India’s diverse landscape gives rise to a myriad of regional variations in non-vegetarian curries. From the creamy kormas of the north to the coconut-infused curries of the south, each region boasts its signature flavors and cooking styles.

Popular Non-Veg Curry Recipes

Butter Chicken (Murgh Makhani): A creamy, tomato-based curry infused with tender chicken pieces and a hint of butter, this dish is a favorite worldwide. Rogan Josh: Hailing from Kashmir, this aromatic lamb curry is slow-cooked with a blend of spices, resulting in tender meat and a rich, flavorful gravy. Goan Fish Curry: With its tangy tamarind base and coconut milk, this coastal delicacy is a perfect balance of sweet, sour, and spicy flavors.

Cooking Techniques

The secret to a perfect Indian non-veg curry lies in the cooking technique. Whether it’s simmering on low heat for hours or flash-frying spices to release their aroma, each step plays a crucial role in achieving the desired flavor and texture.

Health Benefits

Beyond their irresistible taste, Indian non-veg curries offer a range of health benefits. Packed with protein, vitamins, and antioxidants from the spices and vegetables, they contribute to overall well-being and can boost metabolism and digestion.

Pairing Suggestions

Pairing Indian non-veg curries with the right accompaniments can elevate the dining experience. Whether it’s fluffy basmati rice, buttery naan bread, or tangy pickles and chutneys, the interplay of flavors adds depth to the meal.

Cultural Significance

In Indian culture, food is more than just sustenance; it’s a way of life. Non-veg curries play a significant role in celebrations, festivals, and family gatherings, bringing people together and creating cherished memories.

Tips for Perfecting Indian Non-Veg Curries

Tempering Spices: Toasting whole spices in hot oil releases their essential oils, enhancing their flavor.

Marinating Meats: Marinate meats in yogurt and spices to tenderize and infuse flavor.

Balancing Flavors: Achieve the perfect balance of sweet, sour, salty, and spicy flavors by adjusting ingredients to taste.

Conclusion

In the colorful tapestry of Indian cuisine, non-vegetarian curries stand out as shining stars, offering a symphony of flavors and aromas. Whether you’re a seasoned food enthusiast or a curious novice, indulging in the exquisite flavors of authentic Indian non-veg curries is sure to be a culinary journey worth savoring.

#indiancusine #indianrestaurant #indiansweet #garammasalarestaurant

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blissspace · 1 month

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Goan Gastronomy: Unlocking the Secrets of a Traditional Kitchen

Nestled along the sun-kissed shores of the Arabian Sea, Goa beckons with its rich tapestry of culture, history, and, of course, cuisine. At the heart of Goan gastronomy lies the traditional kitchen, a sanctum where age-old recipes, culinary techniques, and cultural heritage converge to create a culinary experience like no other. Join us as we embark on a journey to unlock the secrets of a traditional kitchen in Goa, delving into the flavors, ingredients, and traditions that make Goan cuisine so beloved.

Heritage in Every Spice: Step into a traditional kitchen in Goa, and you'll be greeted by the heady aroma of spices—a tantalizing blend that sets the stage for the culinary wonders to come. From fiery red chilies to fragrant turmeric and cumin, each spice tells a story of Goa's rich cultural heritage and its historical ties to trade routes that spanned continents. In a traditional Goan kitchen, spices aren't just ingredients; they're the essence of tradition, passed down through generations and cherished in every dish.

The Bounty of Land and Sea: Blessed with fertile soil and abundant waters, Goan cuisine celebrates the bounty of both land and sea. Fresh seafood, caught from the azure waters of the Arabian Sea, finds its way onto the tables of Goan kitchens, where it is transformed into delectable dishes like fish curry and prawn balchão. Meanwhile, locally grown ingredients such as coconut, kokum, and rice form the backbone of many Goan recipes, adding depth and flavor to every meal.

Recipes Passed Down Through Generations: In a traditional Goan kitchen, recipes are more than just instructions—they're a link to the past, a connection to ancestors who lovingly prepared the same dishes for centuries. From grandmother's vindaloo to mother's sorpotel, these time-honored recipes are passed down from generation to generation, each one a testament to the enduring legacy of Goan cuisine. In a world of constant change, the traditional kitchen remains a sanctuary of tradition, where the flavors of the past continue to thrive in the present.

Craftsmanship and Care: Cooking in a traditional Goan kitchen is an art form—one that requires patience, skill, and a generous dose of love. From grinding spices by hand to slow-cooking curries over open flames, every step is carried out with meticulous care and attention to detail. It's this craftsmanship that sets Goan cuisine apart, elevating simple ingredients into culinary masterpieces that delight the senses and nourish the soul.

A Feast for the Senses: Beyond its culinary offerings, the traditional Goan kitchen is a feast for the senses—a symphony of sights, sounds, and aromas that transport diners to a world of culinary bliss. From the vibrant colors of freshly ground spices to the sizzle of fish frying in hot oil, every moment in the kitchen is an experience to be savored and cherished. In a traditional Goan kitchen, food isn't just sustenance—it's a celebration of life, love, and the rich cultural heritage that defines this enchanting region.

Conclusion:

In a world of fast food and fleeting trends, the traditional kitchen in Goa stands as a timeless sanctuary of tradition, heritage, and culinary excellence. It's here, amidst the aroma of spices and the warmth of family, that the true essence of Goan gastronomy comes alive. So come, step into a traditional kitchen in Goa, and unlock the secrets of a cuisine that has captivated hearts and tantalized taste buds for centuries.

#Traditional Kitchen in Goa

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ecoamerica · 1 month

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youtube

Watch the 2024 American Climate Leadership Awards for High School Students now: https://youtu.be/5C-bb9PoRLc

The recording is now available on ecoAmerica's YouTube channel for viewers to be inspired by student climate leaders! Join Aishah-Nyeta Brown & Jerome Foster II and be inspired by student climate leaders as we recognize the High School Student finalists. Watch now to find out which student received the $25,000 grand prize and top recognition!

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angchongyicritic · 6 months

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Ang Chong Yi Taste of the Trail: Camping Cuisine Delights

Camping is a great way to take in the beauty of nature while also having a good time with your loved ones and friends. But camping doesn’t have to mean eating boring or bland food. You can spice up your camping meals with some easy and delicious recipes that will make your taste buds happy and your stomach full. Here are some ideas for Savouring Nature’s Bounty An Adventure in Camping Cuisine with Ang Chong Yi that you can try on your next trip.

Campfire Nachos: What person does not enjoy nachos? They have a cheesy flavour, a crunchy texture, and a bunch of toppings. Moreover, they are really simple to prepare over a campfire. The only things you will need are a Dutch oven, some tortilla chips, cheese, black beans, salsa, and the toppings that you enjoy most for your nachos. Arrange the ingredients in a layer in the Dutch oven, then place it over the flames and continue cooking until the cheese is melted and bubbling. The next step is to dig in with your fingers or a fork. This is a delicious lunch that you and your camping companions may enjoy together.

Chicken Tzatziki Skewers: Try these chicken skewers with tzatziki if you want to enhance the flavour of your camping meal with a touch of Mediterranean flavour. They have a rich, juicy, and soft texture, and they are delicious when served with a fresh salad or just pita bread. You can prepare the skewers and the tzatziki sauce at home and then store them in your refrigerator until you are ready to grill them. Arrange some chicken pieces, cherry tomatoes, and red onion on skewers made of metal or wood that has been soaked in water, and then fry them over an open flame until they are cooked through. The tzatziki sauce, which is made with yoghurt, cucumber, garlic, lemon, and herbs, should be served alongside them with a dollop of creamy sauce.

Shrimp Boil Foil Packets: The prawn boil is the classic summertime dish. The good news is that you can create one without a large saucepan or an abundance of water. It is possible to make individual foil packets for shrimp boils that may be cooked over an open flame and have all of the flavours that go along with a classic shrimp boil. Simply combine some shrimp, smoked sausage, corn, potatoes, butter and seasonings in a big bowl, and then divide the mixture among four sheets of heavy-duty foil. After sealing the packets, lay them on the grill or the coals for around fifteen minutes, rotating them once during that time. After that, carefully open them and savour the prawn boil that boasts a steaming and succulent flavour.

Conclusion

According to Ang Chong Yi, these are just some of the camping cuisine delights that you can try on your next trip. There are many more recipes that you can find on A Culinary Odyssey: Ang Chong Yi's Expedition into Indian Plant-Based Cuisine. The key is to plan ahead, pack smart, and have fun. Camping food doesn’t have to be boring. It can be tasty, satisfying, and easy to make. So go ahead and treat yourself to some taste of the trail. You deserve it!

#Ang Chong Yi #Foil Packets #Tzatziki Skewers #Culinary Odyssey #Campfire Nachos #shrimp #delicious

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annueh29srecipes-blog · 9 months

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Thailand's Green Prawn Curry, Serves 4-6

30ml/2tbs. vegetable oil

30ml/2tbsp. green curry paste(separate recipe)

450g/1 lbs. raw king prawns, peeled and deveined

4 Kaffir lime leaves, torn

1 lemongrass stalk, bruised and chopped

250ml/8fl oz/1 C. coconut milk

30ml/2tbsp. fish sauce ½ a cucumber, seeded, c ut into thin batons

10-15 Thai basil leaves, torn(tearing it is optional)

4 fresh green chilies, sliced, to garnish

(1) Heat the oil in a wok or large pan. Add the green curry paste and fry gently until it's bubbling and fragrant.

(2) Add the prawns, kaffir lime leaves, and chopped lemongrass. Fry for 2 minutes until the prawns are pink(really a light shade of red).

(3) Stir in the coconut milk and bring it to a gentle boil. Simmer, stirring occasionally, for about 5 minutes, or until the prawns tender. Sir in the fish sauce, cucumber batons, and whole basil leaves, then put ontop of the finished product the sliced green chilies and serve it from the pan.

Cook's Tip #1: If you can only get chicken breast fillets due to the price of seafood going up in your area, you can use the chicken breast in place of the prawns. Add them to the pan in Step 2 of the recipe and fry them until they are browned on both sides.

Cook's Tip #2: Save the skins and either fry them in the pan before you start the recipe, bake them in the oven while you're cooking, or airfry them.

#healthy #quick and easy #curry #southeastasia #summer recipes

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foodtamira · 1 year

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Garlic chicken Recipe(Murg Makhani)

Contant 1.Introduction of Garlic chicken. 2.crunchy & juicy . 3. Ingredients Need Step by Step Instructions. 4.Preparation. 5.cooking method. 6. Tips and Tricks for Garlic chicken Variations and Substitutions Serve Suggestions Conclusion. 7.Hygeine maintain. 8.Recipe card. 9.FAQ.

Garlic chicken

Introduction of Garlic chicken (Murg Makhani)

Garlic is found almost in the all countries. Garlic is also used as a medicine for many diseases. Garlic is used to cure diseases such as cold, fever, cholesterol etc.Many recipes are made with garlic. One of them is garlic chicken. Garlic Chicken is a chicken recipe where garlic is used to make chicken. Seasoning with garlic .Is done differently in different Cultures. This is a Chinese dish, so Chinese cooks are very skilled in making it.They make garlic chicken by mixing garlic ,butter with chicken.Many restaurants offer rice and noodles with garlic chicken. It is more satisfying to eat rice or noodles with garlic chicken.Maybe you have eaten garlic chicken at many restaurants! But today's article is how to make garlic chicken at home.

Crunchy n juicy

Garlic Chicken is my most favorite food which like to eat for dinner. It is juicy and crunchy delicious food. I hope everyone will like to eat it.It tastes great with rice or noodles .

Ingredients Need Step by Step Instructions

- Boneless chicken breast grams >300 - Salt teaspoons >3/4 - Crashed black pepper teaspoons >1/2 - All purpose flour teaspoons >3/4 - Oil tablespoons >2 - Butter tablespoons >4 - Garlic finely choy cloves> 6-8O - oregano teaspoons >1 - Chicken stock cups >1 - Lemon juice teaspoons >1 - Salt > 1 pinches - Crashed black pepper >1 tsp - teaspoons > 3-4

Preparation

- First cut the breast boneless chicken into pieces. - Chicken should be washed well in water. - Now marinate the chicken pieces in a bowl with 1 tesp salt and 1/2 tsp pepper powder.keep it rest for 30 minutes. - After 30 minutes the chicken should be coated with maida. - Now make chicken stock or use ready made.

Cooking Method

- Now heat the oil in the pan. - Once oil is hot then fry the chicken for 3 minutes and once it is fried, keep it in a Bowl . - Now clean the pan and reheat it. - Now the pan should be heated with a butter. - When the butter is hot, add garlic and fry. - Now add 2 tsp of flour and 1 tsp of organo, chicken stock,lemon juice and fry well. - Now add fried chicken and stir well for 2 to 3 minutes on medium heat. - When it becomes a little dry, add black pepper and chopped parsley for garnishing.Now your dish is ready.

Tips and Tricks for Garlic chicken Variations and Substitutions Serve Suggestions Conclusion.

making garlic chicken in 2 ways at home, one with butter garlic chicken and another with onion, capsicum, garlic etc. Much like chili chicken.But Butter Garlic Chicken is tasty and takes much less time to cook.Butter Garlic Chicken requires few ingredients.Butter garlic chicken is a Chinese recipe. Garlic chicken is an Indian recipe.These two recipes are good to eat with Hakka noodles and fired rice.Garlic chicken is better with fresh chicken. It is not right to use frozen chicken.Mustard oil should not be used for cooking in this recipe as it spoils the taste, so vegetable oil should be used.You can cook prawns with chicken and it will be good to eat. cook garlic chicken with prawns and it tastes good.you Can use spring onion for garnish. www.foodtamira.com

Hygeine Maintain

You maintain very hygienic while cooking. Because everyone like to eat unhygienic food. No one likes unhygienic food except me. Today giving you some tips on how to maintain your hygeine. 1. Maintaining hygiene in the kitchen is essential for cooking safe, healthy meals. 2. There are a few simple steps you can take to ensure your kitchen is clean and sanitary. 3. First, always wash your hands thoroughly with soap and water before handling any food. 4. Next, make sure to clean all surfaces, utensils, and equipment that come into contact with food. 5. Finally, cook food to the proper temperature to kill any harmful bacteria.By following these simple tips, you can help maintain a clean and safe kitchen environment.

FAQ

What does garlic do you chickes?

Garlic works on the health development of baby chicks. Garlic also helps in good egg production in chickens.

What is garlic chicken made of?

Garlic chicken is made with boneless chicken, garlic, butter, corn flour, organo, black pepper. Many Chinese restaurants use Chinese wine.

Is garlic good fro boilar chicken.

Many case studies have shown that garlic is best for boiler chickens. Because garlic helps the heath development of baby chicks. Garlic fixes the chicken's body diseases. Read the full article

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trsocialtv · 1 year

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Phad Thai with Prawns

Phad Thai with prawns cooked by chef Sanguan Parr #thefoodplaybook #phadthai #prawns #thai #food #foodporn #london #uk #restaurant #hospitality #experience #trip #life #enjoy #tasty #healthy #homemade #travel #trsocialtv #chef #academy #education #training #apprenticeship #learning (www.trsocial.co.uk)

INTRO

Phad Thai is a stir-fried rice noodle dish commonly served as street food and at most restaurants in Thailand as part of the country's cuisine. It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. (Wikipedia)

INGREDIENTS

LET'S COOK

STEP 1 Prepare the Tamarind Thai Sauce (watch recipe and the video accessible from here below) STEP 2 Prepare the Phad Thai sauce adding the sugar, fish sauce, oyster sauce, vinegar, and paprika into the Tamarind Thai sauce and mixing well STEP 3 Soak the dry noodles in lukewarm or room temperature water while preparing the other ingredients (the noodles should be flexible but not mushy) STEP 4 Cut the tofu into a one-inch long matchstick. You can fry the tofu separately until golden brown and hard or you can fry with other ingredients below STEP 5 Cut the spring onions into one inch long pieces. Set aside a few fresh spring onions for a garnish STEP 6 Rinse the bean sprouts with cold water. Divide them into 3 parts (half to cook with the noodles, ¼ to cook at the end, and ¼ to add fresh as garnish) STEP 7 Prepare the shallots cutting into small pieces (brunoise cut) STEP 8 Place the wok to eat up with a high flame and add the oil STEP 9 Add shallot, prawns, preserved Chinese radish, dried shrimps, tofu and stir them until they start to brown STEP 10 The noodles should be flexible but not expanded at this point. Blanch the noodles in boiling water for a few seconds STEP 11 Add the noodles and the bean sprouts to the wok and stir quickly to keep things from sticking STEP 12 Add the Phad Thai Sauce (the heat should remain high, as you will see a lot of juice in the wok at this point) STEP 13 Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked STEP 14 Fold the egg into the noodles (The noodles should soft and chewy) STEP 15 Taste that the flavor is right balanced between sourness and sweetness. If not add soy sauce or sugar accordingly STEP 16 Then the flavor is right to add the spring onions and the bean sprouts, then mix all the ingredient together for a minute (adjust adding water or stock if is too dry) STEP 18 The noodles should be soft, dry, and very tangled. Pour onto the serving plate and sprinkle peanuts. Serve a wedge of lime on the side, raw onion, and raw bean sprouts on top STEP 19 Traditionally in Thailand, condiments such as sugar, fish sauce, vinegar, chilli flakes, extra bean sprouts, and peanuts are available on the side.

WATCH THE VIDEO

https://www.youtube.com/watch?v=3qFneXqwBys&t=261s Read the full article

#food&travel

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tears-n-stars · 1 year

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Tom Yum Fried Rice (Nasi Goreng Tom Yam)

It's been a while since I posted here so the first thing I'm posting is a recipe lmaooo. Since the Notes app in my phone is getting too messy for my liking, I guess sharing the recipes here wouldn't hurt plus I get to ensure the recipes I used are never lost and forgotten (by me lah sebab I jenis senang lupa). This recipe is adapted from Marion's Kitchen Tom Yum Fried Rice so go to the link in case my wording here gets confusing plus to refer to any number change. I tweaked a few parts because I found them to be tedious but I'll explain more on that in later parts. Here we go!

Ingredients serves: 2-3

3 cups day-old cold rice

neutral oil

any choice of protein

1 egg

a few slices of galangal

1 lemongrass (bruised, cut into big pieces)

2-3 lime leaves (chopped)

1 small onion (diced)

1 tomato (diced/sliced)

1 tbsp nam prik pao/tom yum paste

1 tbsp fish sauce

1 tbsp soy sauce

a pinch of sugar

a squeeze of lime juice

Steps

Pound a few slices of galangal to a paste before adding the chillies to the paste. Pound the mix until fine.

Heat some vegetable oil in a large frying pan. Add the galangal + chillies paste, lemongrass, lime leaves and diced onions. Stir fry for 20 seconds or until onions turn translucent.

Add protein of choice (chicken, prawn etc.) to the pan and stir until cooked.

Add egg and let it set before breaking up the egg to chunks, similar to scrambled eggs. You can omit the egg here if you want, I usually omit it if I want pair the fried rice with a fried egg but heck, do both if you want haha!

Add tomato and sauce condiments; nam prik pao, fish sauce, soy sauce, sugar, and lime juice. Mix well all ingredients in pan. I like to make sure the tomato have been cooked soft.

Add the day-old rice and stir fry everything until rice is evenly coated.

Turn off heat and serve.

#nasi goreng tom yam #tom yum fried rice #ayli tries cooking

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thehungrykat1 · 2 years

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Tempura Master Chef Akimitsu Tanihara is Back at Tendon Akimitsu

Award-winning chef and internationally-renowned Tempura Master Chef Akimitsu Tanihara is back in the country to visit his family’s legacy restaurant Tendon Akimitsu. This popular tempura and tendon restaurant has been serving Chef Akimitsu’s signature tendon to hungry Filipinos and he’s finally back in the Philippines for the first time since the pandemic started.

Tendon Akimitsu Manila brings authentic and expertly cooked Japanese food to the Philippines. The Hungry Kat was invited last week to visit the Ayala Malls The 30th branch of Tendon Akimitsu to see Chef Akimitsu in person as he demonstrates how a Tendon Master prepares each bowl of delicious tendon.

Tendon Akimitsu is located inside selected branches of its sister restaurant Ramen Nagi. Here at Ayala Malls The 30th, you can find them on the ground floor at the al fresco dining areas of the mall.

Both restaurants share the same space so you can actually cross-order from each of them! I really love Japanese food so having both ramen and tempura menus in one restaurant is such a treat.

Chef Akimitsu is the award winning chef and 5th-generation successor of Dote No Iseya, a historical tendon and tempura restaurant in Japan since 1889 with over 130 years of history. Akimitsu 秋光 is an award-winning restaurant that originated from Asakusa, Tokyo using recipes dating back to the Samurai Period. The tendon at Akimitsu won 8 Gold Medals consecutively in the Japan Donburi Awards and it became the most symbolic tendon and tempura restaurant in Japan and across the region.

After sharing stories about how he started as a dishwasher serving other tempura masters and slowly rising through the ranks, Chef Akimitsu showed us how he prepares his signature and award-winning tendon. He started with the tempura batter which is the most crucial element of the tendon.

The demonstration led to the deep fryer where Chef Akimitsu places his battered prawns and other ingredients. Every step of the process is important, even the oil they use for frying. It only takes a few minutes before Chef Akimitsu lifts the tempura from the fryer.

After adding their special sauce into the rice bowl, Chef Akimitsu proudly shows us his signature and award-winning tendon.

The Mixed Tendon comes with two pieces of tiger prawns, white fish, carrot, eggplant, beans, and an egg. These are all placed on top of a steaming bowl of white rice and doused with his special tendon sauce.

You can order the Mixed Tendon Set (P390) at Tendon Akimitsu for a complete meal. This also comes with a bowl of miso soup, pickled vegetables, and fruits.

I couldn’t wait to dig in to this tendon! I love eating tempura so having a Master Chef prepare these tendon bowls for the guests is like a dream come true.

The tempura itself was simply magical. Each piece of tiger prawn was plump and juicy. The tempura batter was thin and crispy, just how it is supposed to be. The rice itself came topped with just enough tendon sauce to create a balanced flavor and taste.

Aside from the ebi tempura, the fish tempura was also exceptional with its soft and crunchy texture. But what really impressed me was the egg tempura because it was still runny inside! Chef Akimitsu uses a frozen soft-boiled egg and dips this into the fryer to create this fried egg tempura that is still soft and runny inside. Amazing!

There are other enticing items on the menu that we got to try at Tendon Akimitsu. The California Maki (P250) served as our delicious appetizer before the tendon bowls were served.

There’s also the Kani Salad (P220) with its healthy combination of fresh greens topped with sliced crab sticks, mangoes, carrots, and roe.

If you like to have all the tempura for yourself, just like I do, order the Ebi Tempura (P510) that comes with six big pieces of tiger prawns, eggplant, okra, and sweet potato.

I enjoyed this so much that I ate almost the entire plate! Thank you Chef Akimitsu for accommodating all your hungry guests and for showing us how a tempura master prepares his masterpiece. Visit Tendon Akimitsu and have their award-winning tendon bowls for yourself.

Tendon Akimitsu

G/F Ayala Malls the 30th, Ortigas Center, Pasig City

7901-5898

www.tendonakimitsu.com.ph

www.facebook.com/TendonAkimitsuPH

#TendonAkimitsu #TendonAkimitsuph #Tendon #ChefAkimitsuTanihara #Tempura #Japanese

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bestfull · 2 years

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Teach you to make six methods of spring spicy dishes(3)

Spicy Grilled Fish

Main ingredient: 1 roasted grass carp

Bottom accessories: 50 grams of onion shreds

Ingredients: 120 grams of dried chili festival, 30 grams of crisp peanut kernels, 5 grams of chopped green onion

Seasoning: 160 grams of spicy sauce, 180 grams of red oil, 15 grams of minced ginger, 15 grams of minced garlic, 25 grams of chicken essence, 10 grams of monosodium glutamate, 350 grams of fresh soup

You can prepare the ingredients in advance, put the seasonings and ingredients in the auto glass food container, and automatically vacuumize to keep them fresh.

Make：

1. Place the grilled fish on the bottom of the shredded onion;

2. Heat the wok, add the duplicate grilled fish red oil, add the minced ginger and garlic, and fry until fragrant, then add the spicy sauce and stir-fry until the water vapor is dry;

3. Put the fresh soup seasoning, boil and pour it on the grilled fish;

4. Add oil to the frying pan and cook at 180 degrees. Add the chilli section and fry it until crispy and fragrant. Pour it over the grilled fish and add chopped green onion and peanut kernels.

5. The same method can be used for channel catfish, grass carp, catfish, carp, fish head and other fish.

Spicy Sauce Recipe:

400 grams of de-seeded dried peppers (900 grams of Zirake peppers), 50 grams of red pepper, 30 grams of green pepper, 500 grams of butter, 1000 grams of rapeseed oil, 250 grams of Pixian watercress, 20 grams of five-spice powder, 100 grams of minced ginger, 60 grams of liquor, 40 grams of glutinous rice grains, 15 grams of rock sugar, and 50 grams of Maggi beef powder.

Spicy Crispy Braised Pork

Main ingredient: 150 grams of pork belly.

Accessories: 4 grams of glutinous rice flour, 5 grams of clear noodles.

Seasoning: 4 grams of cornstarch, 4 grams of sugar, 0.8 grams of chicken powder, 15 grams of chili noodles, 3 grams of pepper noodles, and 1.5 grams of salt.

The plastic products manufacturer teaches you the production steps:

1. Marinate the pork belly to taste, then fry it in the oil pan until the outside is crispy and the inside is tender, and the color is golden brown.

2. Stir the pepper noodles and chili noodles evenly and sprinkle them on top of the fried pork belly. Serve on a plate.

Spicy Seafood Hot Pot

Main ingredients: 6 abalones of 12 heads, 200 grams of flower garlands, 100 grams of braised lotus root slices, 100 grams of braised potatoes, 200 grams of fresh prawns, and 150 grams of squid flowers.

Ingredients: 10 grams of garlic, 15 grams of ginger, and 10 grams of pepper.

Condiments: 200ml of beer, 30g of hot girl, 50g of bean paste, 30g of chili noodles, 20g of steamed fish sauce, 20g of soy sauce, 10g of monosodium glutamate, 10g of chicken essence, 15g of oyster sauce, hoisin sauce.

Make:

1. Put the marinated potatoes and fried lotus root in a plate as a base; blanch the sixty-six in water.

2. Boil abalone, prawns, and squid in oil (about 20 seconds, and the surface is slightly crispy).

3. Leave the bottom oil in the pot, add garlic rice, ginger rice, hot girl, bean paste, peppercorns and fry until fragrant, then add chili noodles and seafood sauce and stir well, add hexagon and oiled seafood and stir fry, add beer , monosodium glutamate, chicken essence, oyster sauce, steamed fish and soy sauce, stir well with soy sauce, put it in a hot casserole and serve.

Homemade brine recipe (20 servings):

Heat the pot, add 100 grams of peanut oil and heat until it is 30% hot, stir fry the marinated ingredients (50 grams each of ginger, garlic, green pepper, dried basil, 30 grams each of onion, pepper, licorice, dried mushrooms, incense 20 grams each of leaves, 10 grams each of star anise, cinnamon, and strawberry), add 1 kilogram of broth, 4 kilograms of water and bring to a boil over high heat, change to low heat and simmer for 60 minutes, then remove the slag.

The working principle of Bestfull's vacuum storage box is very simple. It uses high pressure to remove the air in the container and food, so that the food can reach a vacuum-sealed state. Very practical and convenient. Fully automatic vacuum pumping and deflating with one key, no need to use traditional air pump, saving time and effort, eliminating the trouble of storage and freeing hands. There is one little detail that is very well done. The round food storage containers are stackable and firm.

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clairdelunelove · 3 years

Text

AOT Valentine’s Day Headcanons

eren jaeger x reader, jean kirschstein x reader, armin arlert x reader, levi ackerman x reader, erwin smith x reader, porco galliard x reader, genderneutral!reader

genre: insane amounts of fluff, comfort

warnings: slight cursing, insane amounts of fluff

synopsis: small scenarios of what some aot boys would do for you during valentine’s day.

a.n: enjoy the lovely day with some of these cuties! remember to take care of yourselves and know you’re all loved <3

eren jaeger

this man would definitely try to cook a nice dinner for you

especially if you’re having a hard week

expect him to be researching the best recipe a couple days beforehand

“what are you doing, eren?”

he’ll glance up and nonchalantly mutter, “nothing, babe” while scrolling through fancy recipes

on valentine’s day it’s his time to shine

waits for you to leave the house and go to work before leaving to pick up the necessary ingredients

gets in a verbal argument with a store clerk if he doesn’t find the exact name of what he’s searching for

“are you deaf? I said I needed a bag of shrimp”

“and we have that, sir. you said you needed a bag of prawns right?”

“it’s shrimp! how many goddamn times do I need to repeat myself?”

gets home with bags full of groceries and gets to work

slowly chops all the vegetables and curses when he nicks his finger with the edge of the knife

puts too much oil in the frying pan and tosses everything in there

scrolls through his phone while waiting

spends fifteen minutes ogling at his screensaver

of course it’s a pic of you

ends up burning everything he made

orders takeout, plates it real nice, and attempts to brush off that it was his cooking once you’re home

“this is so good, babe!” you exclaim while lifting the fork to your mouth, “tastes like the order we usually get at that one French restaurant.”

“glad you like it, baby”

cue his nervous sweating

jean kirschstein

simp energy!

makes previous reservations to take a painting class with you

tells you to dress warm before the two of you head out

so! happy!

has the goofiest smile on the actual date

tucks your hand in his pocket while walking to the art studio

spends the whole time checking over at your easel

audibly approves of everything you do, even if you’re drawing a line

“wow, it looks great sweetheart”

scrunches up his brows while concentrating

listens to the art instructor say to paint something that they love

takes it quite literally

paints you

tries to get each pretty feature about you

swipes his hand over his cheek and gets paint on it

literally sweats out of pure focus and won’t want to leave until he’s done

“jean, babe, we gotta go”

“five more minutes please. almost done”

five min turns into five hours

jean’s painting of you is surprisingly amazing and he’s even lowkey impressed

has a random stranger take a pic of you and him together while holding up the paintings

treats you to an expensive restaurant afterwards and pays

full stomachs = happy couple

pulls you close while walking through the downtown streets

whispers cheeky pickup lines into your ear and presses a kiss against your head

best. day. ever.

connie springer

did you say it was valentine’s day?

shit

definitely forgets about the whole holiday but is quick enough to put something together for you

you both aren’t super invested in sappy holidays but connie tries each time

the morning of, he’ll run to the nearest shops and try to pick out a bouquet of flowers for you

everything’s sold out

will curse his luck and literally sprint out of there

kicks himself for not planning in advance as he’s walking up the driveway of your house

notices the neighbor’s beautiful flowers

idea!

he will dash through each neighbor’s yard and pick their flowers so a mismatched bouquet rests in his hand

“happy valentine’s day, my favorite goofball!”

“thanks, babe,” your wide eyes stare at the uncoordinated bouquet in your hands, “I love it”

cue the mud that falls to the floorboards

you scold connie about the dirt that’s still stuck on the roots since it dirties the floors

he’ll take you out to watch a comedy show too!

whole evening of laughter while his arm is wrapped around your shoulder

you were both glowing in happiness (along with having a sore stomach) afterwards

wraps his sweater around you since the evening was getting chilly

drives you home and gives you the sweetest kiss

he’ll pull away with a, “wow” while being completely dazed out

let’s you take his jacket home and texts you corny jokes the whole night

Maro Bott

desperately! wants you to be his valentine

almost cries tears of joy when you accept his confession which only makes you confused

“Marco, sweetie, we’ve been dating for two years”

“doesn’t matter, love”

shows up extra early with a bouquet of roses

“happy valentine’s day!”

expect him to walk inside the house and look through all your cabinets for a vase

helps you pick out an outfit because he has the “perfect date” planned

causes you to be wrapped in bundles of clothing

won’t tell you where he’s taking you once the two of you are in the car

“an,” you tilt your head and albeit a bit puzzled, “ice rink?”

“time for some ice skating!”

laces up your skates before he even does his own so he makes sure it’s secure

will ask multiple times if your feet are comfortable

once he has his skates on, it’s game over

can’t walk without holding onto your hand for a couple moments

“this is harder than I thought,” he confesses with a nervous grin

gets on the ice and falls

hard

the thump causes everyone to look at the two of you and he only responds with, “oh look (Y/n)! I’ve fallen for you! Get it?”

undoubtedly makes you giggle and onlookers awe

gets the hang of ice skating and teaches you how if you’re scared of falling

makes excuses to pull you close and sweetly kiss your cheek

“it’s part of the learning process”

the day was as sweet as Marco is

Armin Arlert

bookstore date!

will definitely plan in advance because he wants everything to be perfect

expect a good morning text that’s a whole paragraph long <3

still asks you, “can I be your valentine?” even if you are both dating

plan on wearing matching outfits for the day

light academia style of white turtlenecks, beige pants, and cardigans

will take a selfie with you and set it as his lock screen so he can awe at it every second

“you’re breathtaking”

intertwines your fingers with his when you’re holding hands

swings it while walking

lots of attention once the two of you step inside the bookstore

constant whispering about the matching outfits and innocent affection

he’ll lead you to the back of the store and spend the entire day there

sits on the floor, leaning against the wooden bookcase, and stroking your hair while you’re laying on his lap

silence = peace

piles of books around you both

“how’s the plot, love?”

will ask that when his head is resting on your thigh and inwardly loves how comfy you are

buys all the books you want and waves away your credit card when you try to pay

“consider it repayment for spending the day with me”

holds the tote bag of books the whole time despite it being heavy

stops by the cafe to buy cups of hot chocolate

notices a small amount of whipped cream on the corner of your mouth

chuckles and stops to literally lean down to press his lips against yours in order to wipe it off

whispers, “you’re so lovely, angel”

both of you will pull away with flushed faces and lovesick smiles

Levi Ackerman

“what’s this for, brat?”

frowns once he opens his front door and you’re standing there with a wide grin

“happy valentine’s day, dear! I wanted to watch a movie then-”

“yeah, yeah”

lets you in anyways

takes the large basket full of movies, snacks, and skincare out of your hands

sets it on the kitchen counter and you immediately pop a bag of popcorn into the microwave

your movements are quick as you’re scurrying around the kitchen retrieving bowls, plates, and napkins

levi watches you from the couch, inwardly pleased that you’re able to memorize the layout of his house since you’ve been over so many times

he’d never tell a soul though

movies with levi!

he won’t pay attention to the movie at all but still comments film mistakes

“he wasn’t even wearing that sweater in the previous scene”

“levi, honey, who even pays attention to that”

“people with eyes”

allows you to cuddle close to him but his fingers itch to bring you even closer

audibly groans when you move away to fetch something

“self care time!” you exclaim while holding up a pack of face masks

will not let you put one on him once he sees how silly they look

“please?”

“no,” he states, “they look fucking ridiculous”

does it anyways once your puppy dog eyes are on display

curses as you slick his hair back and put one on him

hates it and voices his opinion

but at the end of the day, he agrees with the saying, ‘happy wife, happy life’

and oh yes, you were going to be his wife one day

Erwin Smith

imagine sleeping in and waking up to breakfast in bed

pancakes, waffles, bagels, raspberry streusel muffins

and everything’s like

in the shape of a heart <3

turns on some classical, romance music

sweet candles that smell like vanilla = burning

that’s what this man would do

wakes up super early

determined to whip everything up pronto

folded all the laundry, cleaned the dishes, vacuumed the house

amazing

10/10 gentleman

“good morning, love”

edges the bedroom door open with his shoulder while holding a tray of delicious food

definitely still in casual wear clothes

a sweater and grey joggers that he wore to sleep

loves the smile on your face

says “happy valentine’s day” and presses a kiss on the back of your hand

sits on the edge of the bed while you eat

chuckles when you feed him

lets you though

brushes your hair back each time you take a bite to eat

amusingly shakes his head whenever you over-exaggerate a hum in delight

pleased smirks!

definitely tried to swipe whip cream over your cheek just to hear you giggle

it’s beautiful

watches the way the sunlight pours through the window and creates a glow on your face

serenity, calmness, and adoration

discreetly pinches himself to make sure he isn’t dreaming

wouldn’t want this day to end

Porco Galliard

“you doin’ anything today or what?”

will be the first text you get from him in the early morning

after a second passes, the little dots show up to indicate he’s typing again

“nvm. lemme take you out today”

shows up to your place unannounced and immediately notices what you’re wearing

“you’re wearing that? like for real?”

“is there something wrong with it?”

notices the panic in your eyes and immediately stutters

“nah, just,” he’ll bring his hand up to swipe at his noise while avoiding your gaze, “think you’ll be cold but you can wear my jacket or whatever.”

leads you to his muscle car and opens up the passenger door for you

surprisingly chivalrous for the day

drives throughout town to pick up stuff like a blanket, picnic basket, pre-made food, drinks

pays for it, of course, because he claims he’s the better man like that

“only scummy men let their partners pay”

spends the whole day driving around, hand on your thigh, while blasting your fav songs”

rolls the windows down so other drivers look your way

will also flip off anyone that suggestively gazes at you

loves when you belt out the lyrics and eagerly want him to join your singing session

rolls his eyes, “me? singing? gross.”

will sing 100% but only if you don’t call his bluff

pulls to the side of the road and sets up a romantic picnic spot nestled in an open field

drapes his jacket over your smaller physique and only mutters, “wear it before you catch a cold”

spends the evening star gazing, letting you rest your head on his chest while his hands are folded behind his neck

carries you back to the car once you’re asleep, snaps on your seatbelt, presses a kiss on your forehead, and mumbles, “thanks for lettin’ me take you out today, idiot.”

#eren x reader #eren jaeger #eren jaeger headcanons #jean kirschstein #jean x reader #jean kirschtein headcanons #armin aot #armin arlert #armin x reader #levi ackerman #erwin smith #porco headcanons #porco galliard #connie springer #connie x reader

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harvest-moon-cookbook · 3 years

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TEMPURA RICE

(From M/FoMT)

https://www.japancentre.com/en/recipes/354-tendon-tempura-rice-bowl

Ingredients:

300g cooked rice

75g tempura flour

4 shiitake mushrooms

1/2 peeled renkon lotus root

80g shelled king or tiger prawns - tails on

1/4 aubergine

sunflower or vegetable oil

sauce

6 tbsp mirin

2 tbsp soy sauce

1 tsp prepared liquid dashi

2 tbsp sugar

Directions:

When making a donburi it is better to start with the rice preparation as this takes the most time.

While the rice is cooking, let’s get our tempura ingredients ready to be fried. Begin by cutting the renkon and aubergine into slices of no more than a centimetre thick to ensure fast frying and removing the shell of the prawns leaving the tail attached.

The next step is to pat the ingredients dry with a piece of kitchen paper and to place on a plate in the fridge prior to cooking. Chilling ingredients is the secret to a nice and crispy tempura batter.

Now grab a heavy bottom pan and fill it approximately 2/3 with oil before heating it to 160-170°C (you could use a deep fat fryer to regulate the temperature). A thick pan is good for retaining heat but an iron wok is even better for this job. Check the oil is at the right temperature by dropping a splash of batter into the oil, if it sizzles then the oil is ready.

Whilst the oil is heating up make sure to keep an eye on it whilst mixing 75g of tempura flour with 110ml of ice cold water to make the batter. The colder the batter and ingredients before frying, the lighter and crispier your tempura will be. You can use ice cubes to keep your batter extra cold.

Now you’re almost ready to deep-fry. Dust the ingredients with a little flour, then dip into the batter, covering completely before placing the battered ingredients with your chopsticks into the oil and cooking for a minute or so on each side until the batter turns golden. Try not to cook too many pieces at one time as this will lower the oil’s temperature. Once cooked, remove from the pan and place on a wire rack before placing on kitchen paper to soak up the remaining excess oil.

Finally let’s prepare the sauce. Put the mirin to boil on high heat and let all the alcohol dissolve. When you can no longer smell the alcohol just add the soy sauce, dashi and sugar and let the mix simmer for a few minutes. Then grab a donburi bowl and add the rice and tempura before covering with the tasty sauce. Enjoy.

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mezukst · 3 years

Text

How to Make Healthy Briyani

Biryani Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), or vegetables and sometimes, in addition, eggs and/or potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran and Iraq. It is a dish that has acquired a niche for itself in South Asian cuisine. There are many types of biryani. Kachchi biryani one of them.

KACHCHI BIRYANI RECIPE

INGREDIENTS • 2 lb mutton • 1 teaspoon ginger paste • 2 teaspoon garlic paste • 3-4 dry red chili • 2-3 stick of cinnamon, half inches each • 4-5 green cardamom • 1 teaspoon cumin • ½ teaspoon cloves • ½ teaspoon mace • ⅛ teaspoon nutmeg • 6-8 allspice (optional) • ½ teaspoon caraway seed (optional) • 3 tablespoon yogurt • ¾ cup ghee or butter • 5 medium potato • pinch of orange food color (optional) • ½ cup onion, thinly sliced • 4 cups basmati or kalijeera rice (I use a 160ml cup to measure my rice. Adjust accordingly) • 6 cups water • ½ cup condensed milk • 2 tablespoon milk • pinch of saffron • 10-12 alubokhara (pitted prunes) • 4 eggs, hard boiled • Salt, according to taste INSTRUCTIONS 1. Steps to prepare the meat: 2. Sprinkle some salt on the meat and let stand for 15-20 minutes. Wash the meat and drain all water. 3. Take all the spice from red chili to caraway seed, grind. 4. Take the pot where biryani will be cooked. Add the meat and yogurt, ground spice mix, garlic and ginger paste and salt. Marinate for anywhere between 30 minutes to overnight(see notes). 5. Steps to prepare the onion: 6. Add about 3 tablespoon of butter/ghee on a frying pan on medium heat. 7. Add very thinly sliced onion and sautee until fragrant and golden brown. 8. Steps to prepare the potato: 9. Wash, peel and cut the potato in big chinks. Usually into 3 pieces for a medium Idaho potato. 10. If using, rub some orange food color to the potato. 11. Sprinkle some salt. 12. Fry the potatoes until slightly golden on the same pan used for the onion. 13. Steps to prepare the rice: 14. Wash rice and drain all water. 15. Boil 6 cups of water. Add salt. 16. Add the rice. 17. Turn off the stove at the first sight of water boiling again (bubble forming on the water) after adding the rice. Rice will be uncooked at this point. 18. Drain the rice completely saving the drained hot water in another clean pot. 19. Steps to assemble the biryani layers and cook: 20. Preheat oven to 350 degrees Fahrenheit. 21. Soak the saffron to the milk. 22. Add butter/ghee to 1 cup of hot water that was set aside in the rice preparing step. 23. Add the prepared potatoes on top of the marinated meat. 24. Sprinkle some fried onion. 25. Add the alubokhara(prunes), if using. 26. Add half the water-butter mixture. 27. Layer in the prepared rice. 28. Sprinkle the saffron milk. 29. Make 4-5 indentations from the rice layer through the potato till the meat. 30. Add the condensed milk through the indentations. 31. Sprinkle the remaining water-butter mixture. 32. Sprinkle the remaining fried onion. 33. Add the remaining hot water in a way that water doesn’t go above the rice layer. You may not need to use all of the hot water. 34. Cook in the oven for 1.5 hours. 35. Add the hard boiled eggs. 36. Serve with salad, kabab and chutney. NOTES Mutton can be substituted with lamb or beef, which will give a slightly different taste. It’s best to use a cooking pot that has a tightly fitted lid. The easiest way to grind spices is to use a coffee grinder. When I first started cooking Kachchi biryani, I marinated the meat overnight. I have cooked it with 30 minutes of marinating with almost the same tenderness. Use your judgment depending on the meat quality and the time you have in hand. Condensed milk can be substituted by sprinkling ½ cup of milk to the biryani layers and adding 2 tablespoon of sugar to the fried golden onion. I use a 160ml cup that comes with standard rice cookers in the USA to measure rice. Adjust your rice measurement accordingly.

youtube

#@cooking #@snacks #@lunchdinner

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