This cold, wet season calls for porridge
INGREDIENTS For rice porridge 1/4 kilo chicken 1/4 kilo malagkit rice 1 thumb-sized ginger, minced/grated 1 to 2 medium sized onions, sliced 1 to 2 chicken bouillon cubes 1 tbsp.
June 24, 2017
INGREDIENTS For rice porridge 1/4 kilo chicken 1/4 kilo malagkit rice 1 thumb-sized ginger, minced/grated 1 to 2 medium sized onions, sliced 1 to 2 chicken bouillon cubes 1 tbsp.
This story was originally published in Northern Living, May 2017.
Watch how to make roast chicken en cocotte here:
You can make your own onsen tamago without heading out to a hot spring
This story was originally published in Southern Living, May 2017.
In Shojin Ryori: The Art of Japanese Vegetarian Cuisine, Danny Chu emphasises the importance of mindful eating and cooking. “Derived from the basic Buddhist precept of not taking life, shojin
Hollandaise [one_half padding=”0 5px 0 5px”] INGREDIENTS 300 g butter 6 pcs eggs 1 pc lemon Nutmeg Sea salt [/one_half] [one_half_last padding=”0 5px 0 5px”] PROCEDURE Make clarified butter.
There’s full-on flavor with the added feta cheese, lime juice, and chili
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