How to Cook Sticky Rice the Easy Way and without a Steamer Sometimes, I feel like all the brilliant friends I am fortunate to have, but perhaps don’t deserve, should be the ones writing this blog. My friend B very recently allowed me to share her Khao Na Gai recipe with you. Then a few weeks ago, my friend L showed me the only way he had been making perfect Thai sticky rice for the past several months. It’s done without a steamer. I’ve tried this method many times since then, mostly just to prove him a misguided heretic. But in the end, I, too, have willingly joined the cult of splatter guard. Traditionally, Thai/Lao sticky rice is steamed in a cone-shaped woven bamboo basket (to achieve the soft-yet-chewy rice that they eat with their hand, the rice is not cooked in water but with vapor), which is used together with a funny-looking aluminum pot, or an aluminum (sometimes stainless steel) multi-tiered/stackable steamer. Photograph Credit: © Matthew Richards The multi-tiered steamer, on the other hand, is not a uni-tasker.
How to Make Thai Sweet Chilli Sauce If someone asked me what I would choose as the one single dish to have as my last meal on earth, I would, of course, have a hard time coming up with an answer. However, I am surethe incomparably magnificent combo of hot-off-the-steamer Thai sticky rice, Thai-style grilled chicken, and this beloved Thai sweet chilli saucewould be hovering through my mind as one of the top five contenders. Thai sweet chilli sauce has been a quintessential part of my life. The heat is mostly in the veins and seeds of chilli peppers. Short of smearing it on my face in lieu of facial cream (but that’s only because chilli sauce lacks SPF to protect you from UVA/UVB), I use this dipping sauce in, and with, everything, even things I shouldn’t use it with: fresh spring rolls, fried spring rolls, crispy wantons, crab rangoon, fried chicken, grilled chicken, steamed chicken, fried calamari, lumpia, etc. Tips on how to make this sauce for low-carbers or diabetics. How to Make Thai Sweet Chilli Sauce Author: Leela 1.
Pâine fără frământare (Ciabatta) - Blog Culinar Eşti prima dată pe blog? Nu uita să te abonezi la RSS feed sau prin email pentru a primi zilnic cele mai noi reţete. Nu uita să dai un LIKE pe Facebook pentru reţete, poze şi discuţii despre mâncare. Mulţam pentru vizită! Am amintiri din copilărie în care mama făcea cea mai bună pâine la ţest, pe care o mâncam apoi caldă cu brânză de casă. Dar şi chifle, croisante sau cornuleţe făcute tot de mama, care mai de care mai fragede şi mai pufoase. Reţetă pâine fără frământare Ingrediente: 3 căni făină (aprox. 400g) + câteva mâini pentru masa de lucru1 şi 1/2 cană apă caldă1 linguriţă sare1/4 linguriţă drojdie uscată Preparare: Reţeta nu e mare filosofie, însă pentru orice eventualitate vă dau mai jos clipul după care m-am inspirat.
How to Make Great Fresh Mozzarella Cheese This has been Revised a little bit because some people have had a little trouble with the original. Even I had a few bad batches. The main differences are the times in the microwave. Follow the instructions carefully and you should end up with an almost 100% foolproof batch of Mozzarella Cheese If you like fresh home made Mozzarella Cheese then try out this Instructable. There are a lot of recipes on the internet but a lot of them seem to skip an important step or 2 or don't really explain it well enough, so I have made many batches through trial and error combining things that I have learned and experimented with (so you don't have to) and come up with this recipe that seems to work real good. There are also a lot of recipes out there saying make Mozzarella Cheese in 30 minutes. I use whole milk for mine but you should be able to use skimmed, 1%, or 2% milk also.