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May 13, 2014 · Serves 2. Ingredients: 2-3 Tbsp vegetable oil 8 cloves garlic, chopped 3 cups cooked rice, refrigerated until cold 1 green onion, sliced thinly salt, as desired. Method: Chop, chop, chop your way through a mountain of garlic. Heat the oil in a wok over medium heat. Toast the garlic until light golden brown.
Aug 22, 2022 · Leave the rice to cook on low/medium heat for 5 minutes. Next, pour coconut water and water into the saucepan. Stir well and leave the coconut Jollof to cook for 10-15 minutes. Check and stir the rice every 5-7 minutes to prevent burning. Finally, add butter and leave to simmer on low for 2 more minutes or until done.
Sep 27, 2023 · Stir and fold until all ingredients are well blended. Squeeze lemon or calamansi and pour the sauce from the sautéed seafood. Adjust heat to high and continue stir-frying for 1 to 2 minutes. Season with ground black pepper and salt. Arrange the aligue rice on a serving plate. Top with cooked seafood.
Prepare the basic fried pork chop by heating 4 tablespoons of oil in pan. Once the oil gets hot, pan-fry one piece of marinated pork chop in medium heat for 30 seconds. Adjust the heat to low and continue to fry for 7 to 8 minutes. Turn the pork chop over and so the same step on the opposite side.
- 11 min
Oct 27, 2014 · Add onions and sauté for 5 minutes. Add the rice and coat it with butter-oil. Stir rapidly using a wooden spoon and cook until rice is brown. Stir in vermouth or wine, stirring vigorously. Add stock one spoon at a time with the wooden spoon. With every ladle, stir rapidly and constantly to combine with rice.
Make sure you stir consistently so that the tomato mixture does not burn. After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes. Add the parboiled rice to the pot.
Sep 2, 2018 · Start to heat the pan and cook the mixture in low to medium heat for 20 to 25 minutes. Gradually stir the mixture while cooking. Scoop part of a mixture and place it in a mold such as a ramekin or small bowl. Drop the molded mixture in a serving plate lined with cut banana leaves and shredded coconut. Top with butter.
