Β nourishes it
keeps it warm
fills it with love
fills it with rice
refills sanity bar
grants it a blessing

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@riceheritageposts
Β nourishes it
keeps it warm
fills it with love
fills it with rice
refills sanity bar
grants it a blessing

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you're telling me a shrimpgirl fried this rice
ponzu noodles (low-ish spoons)
this recipe is super easy and flavorful; my sister showed it to me and iβve been obsessed ever since. only takes a few minutes and you get to tear up nori which is fun and satisfying :)
ingredients
rice noodles
sheet of nori
ponzu sauce (sometimes sold as ponzu citrus)
sesame oil
sesame seeds (optional)
anything else you want to add! (i like bell peppers; green onions also work very well; i even made this with strawberries once and it was good)
steps
cook the rice noodles
while theyβre cooking, tear up your nori sheet into pieces of whatever size your heart desires
drain your noodles and put them in a bowl. throw in your nori and any vegetables and mix them in if you want
pour a generous amount of ponzu onto your noodles and toppings; rice noodles are absorbant so donβt be afraid to put on a lot if you want more flavor
a touch of sesame oil on top; a little bit goes a long way. you can also put sesame seeds on top as a garnish
additional note: it works really well as both a hot and cold dish, which also means you donβt have to reheat leftovers!
Lebanese garlic lemon chicken
Chicken:
Marinade:
0.5 to 1 kg chicken breast, cut in 4-5 cm pieces
4 tablespoons of strained yogurt (a.k.a. greek)
3 tablespoons lemon juice
1 tablespoon grated garlic (about 4 cloves)
1 tablespoon olive oil
1 teaspoon salt
Cut the chicken, mix up with marinade, leave it in fridge for 12 to 24 hours.
Sauce:
1 cup strained yogurt (about 250 g)
1.5 tablespoon lemon juice
1 tablespoon tahini
2 tablespoons olive oil
1 tablespoon water
1 teaspoon salt
The process:
Mix the sauce at least an hour before serving. You can use it cold, or lightly heated in microwave before serving.
Drain excess marinade from chicken.
On high heat, grill half the chicken for 1-2 minutes per side on olive oil.
Wipe down the pan, then repeat with other half of chicken.
Put some sauce on plate, place the chicken on that, and drizzle with more sauce over it.

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Vegan Nasi Lemak With Homemade Sambal
Fish Yassa Recipe
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Chicken Katsudon
zhiqian rice air hole technique
Horchata Latte (Hot or Iced!)

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Mum bought herself a takeaway bowl of Braised Duck Porridge (ε€ιΈη²₯) or congee from her morning trip to the market. It only comes with braised duck meat and peanuts plus the braising gravy to go with the congee.
Here is what mum gotten for my box of Economy Rice (θι₯). Knowing that I like the rendang mutton and the fried chicken drumstick π, she will include these two dishes in the order. The other item she picked for me is this ngoh hiang rolls (δΊι¦ε·) to go with the steamed rice.
You can now make the mango and sticky rice dish that is a favorite in Thai restaurants at home.
seulllki_table
He has been weakened.
succumb to the grain
reblog to add a grain of rice

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the secret to perfectly cooked brown rice is, after u put it on the stove, go get engaged in some other task that makes you forget that you're cooking brown rice. eventually you'll remember and be like "oh fugk its prolly burnt to a crisp by now π all my brown rice ruined" at that point, return to the stove, take the rice off the heat and stir. almost always (30-ish% of the time) it'll actually be perfectly done. and if not you can always go outside and start digging. just keep digging and never stop ever digging. down you go
How many times do you wash/rinse your rice before cooking it?
Once
Twice
Three times
More than three times
Depends (on what?)
I don't wash my rice before cooking it
I don't cook rice/show results
If your answer is "until the water drains clear," vote for whatever number that usually ends up being, or "more than three times."
β
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