Preparation Method: Do not defrost. 1. Remove all packaging & pan fry immediately. Do not thaw. 2. Pan fry each side with medium heat for 2 minutes or till golden brown. 3. Serve the delicious roti while hot with your favorite dip. Keep frozen / store at – 18 degrees C/0 degrees F.
Laing Recipe Taro leaves with chili peppers and pork cooked in coconut milk with bagoong alamang. CourseMain Course CuisineFilipino Keywordlaing, natong Prep Time10 minutes Cook Time1 hour 10 minutes Total Time1 hour 20 minutes Servings8 people Calories618kcal AuthorVanjo Merano Ingredients 3.5 oz taro leaves dried 6 cups coconut milk 2 cups coconut cream 1/2 cup shrimp paste bagoong or balaw 1/2 lb. pork shoulder thinly sliced 5 to 7 pieces red chilies 1 piece onion sliced 1/2 cup sliced ginger 8 cloves garlic crushed Instructions Combine the coconut milk, pork, shrimp paste, ginger, onion, andRead More
Ingredients: 1servings Nobashi Ebi 2 kabocha squash（sliced） 2 eggplant (sliced) 2 flour 50 g Ice cold water 75 ml Oil for deep frying as needed Otafuku Tempura Sauce 2 tbsp Instructions 1. Place the flour and add icey cold water. Combine them together briefly .2. Fill a deep pan or deep-fryer with vegetable oil andRead More
One of the beer-lovers’ favorites in Taiwan. This dish requires three main ingredients – soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice. Prep: 20 minsCook: 40 minsTotal: 1 hrServings: 4Yield: 4 servingsRead More
This looks like a lot of ingredients but you’ll find it’s really easy to do…and so beautiful and tasty at the same time!!! Serve this with steamed jasmine rice and stir-fried or steamed Asian veggies. An easy and healthy meal! Prep: 25 minsCook: 5 minsTotal: 30 minsServings: 4Yield: 4 servings INGREDIENTS1 Thai chile, chopped2 clovesRead More
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in theRead More
