ademchaoua/GeneralTextCorpus huggingface dataset:
Khao Tom Mud (Thai Sticky Rice Banana Parcels) Recipe by ta.pingguo
Cooking Instructions 1 Soak the sticky rice, then rinse and drain. 2 Simmer the coconut milk with the sugar and a little salt. Add the drained sticky rice and cook, stirring, until the mixture is glossy and thickened. 3 Prepare the banana leaf wrappers for the parcels. 4 Slice the bananas in half lengthwise and place them in the center of the rice mixture on the banana leaves. 5 Tie the parcels securely with coconut palm string or kitchen twine. 6 Arrange the parcels in a steamer and steam for about 1 hour. 7 When cooked, remove from the steamer and let cool. 1 Soak the sticky rice, then rinse and drain. 1 Soak the sticky rice, then rinse and drain. 2 Simmer the coconut milk with the sugar and a little salt. Add the drained sticky rice and cook, stirring, until the mixture is glossy and thickened. 2 Simmer the coconut milk with the sugar and a little salt. Add the drained sticky rice and cook, stirring, until the mixture is glossy and thickened. 3 Prepare the banana leaf wrappers for the parcels. 3 Prepare the banana leaf wrappers for the parcels. 4 Slice the bananas in half lengthwise and place them in the center of the rice mixture on the banana leaves. 4 Slice the bananas in half lengthwise and place them in the center of the rice mixture on the banana leaves. 5 Tie the parcels securely with coconut palm string or kitchen twine. 5 Tie the parcels securely with coconut palm string or kitchen twine. 6 Arrange the parcels in a steamer and steam for about 1 hour. 6 Arrange the parcels in a steamer and steam for about 1 hour. 7 When cooked, remove from the steamer and let cool. 7 When cooked, remove from the steamer and let cool. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Extra Cheesey Garlic Bread Seafood Boil Cinnamon Honey butter Chicken Salad with Cashews Chicken tetrazzini Extra Cheesey Garlic Bread Seafood Boil Cinnamon Honey butter Chicken Salad with Cashews Chicken tetrazzini Lauki ke pakore Oats in coffee mug easy 2 min breakfast Paneer Kofta Curry Bata macher jhole jhale Aate ki barfi Masala bhindi Mukimo Carbonara Fried Pasta Eton Mess Amla dates sweet spicy tangy balls Lauki ke pakore Oats in coffee mug easy 2 min breakfast Paneer Kofta Curry Bata macher jhole jhale Aate ki barfi Masala bhindi Mukimo Carbonara Fried Pasta Eton Mess Amla dates sweet spicy tangy balls
Grilled Thai Bananas In A Smokeless Air Fryer Recipe by Phukit Boonrungsi
Grilled Thai Bananas in a Smokeless Air Fryer Cooking Instructions 50 minutes 1 For the first round, grill at 250°F (120°C) for 25 minutes (place the inside of the banana face down on the grill rack). 2 They should look like this after the first round. 3 For the second round, grill at 320°F (160°C) for 15 minutes (turn the bananas so the inside faces up, as shown in the first photo). Before starting the second round, let the bananas cool until they're just warm. 4 You'll get grilled bananas with a dense, chewy texture and a sweet flavor with a slightly astringent finish. Enjoy them hot—they're even tastier than those grilled over charcoal! 1 For the first round, grill at 250°F (120°C) for 25 minutes (place the inside of the banana face down on the grill rack). 1 For the first round, grill at 250°F (120°C) for 25 minutes (place the inside of the banana face down on the grill rack). 2 They should look like this after the first round. 2 They should look like this after the first round. 3 For the second round, grill at 320°F (160°C) for 15 minutes (turn the bananas so the inside faces up, as shown in the first photo). Before starting the second round, let the bananas cool until they're just warm. 3 For the second round, grill at 320°F (160°C) for 15 minutes (turn the bananas so the inside faces up, as shown in the first photo). Before starting the second round, let the bananas cool until they're just warm. 4 You'll get grilled bananas with a dense, chewy texture and a sweet flavor with a slightly astringent finish. Enjoy them hot—they're even tastier than those grilled over charcoal! 4 You'll get grilled bananas with a dense, chewy texture and a sweet flavor with a slightly astringent finish. Enjoy them hot—they're even tastier than those grilled over charcoal! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Instant Pot Chili Chicken fried rice Dad's Favorite Molasses Cookies Pulled Pork with Strawberry Chipotle Sauce Baked Mushroom and Cheese Dip Instant Pot Chili Chicken fried rice Dad's Favorite Molasses Cookies Pulled Pork with Strawberry Chipotle Sauce Baked Mushroom and Cheese Dip Baked Mushroom and Cheese Dip Spicy Pimento Cheese Dip Faraali sev puri chaat Garden egg sauce with sprinkles of ugwu leaves Pan-Seared Strip Steak Uttapam Bombay karachi halwa Mutton seekh kabab Urad Kachori Potato masala Baked Mushroom and Cheese Dip Spicy Pimento Cheese Dip Faraali sev puri chaat Garden egg sauce with sprinkles of ugwu leaves Pan-Seared Strip Steak Uttapam Bombay karachi halwa Mutton seekh kabab Urad Kachori Potato masala
Key Lime Pie *Easy* Recipe by Leanzism
Key Lime Pie *EASY* Cooking Instructions 1 Preheat oven 350/375 Crush graham crackers, add sugar, then melted butter 2 Press down on sprayed pie or tart pan and bake for 7-9 mins. Let cool 20 mins 3 While that cools, make filling 4 Combine all filling ingredients with whisk and pour on top of cooled crust. Bake for 10-12 mins and cool completely. Then chill pie 2 hours 5 While that’s cooling. Make whipped topping. Combine all ingredients until a stiff peak forms and heavy cream isn’t loose anymore. Must look like whipped cream ! 6 Decorate and enjoy COLD😌. Wasn’t that tooo easy ? 1 Preheat oven 350/375 Crush graham crackers, add sugar, then melted butter 1 Preheat oven 350/375 Crush graham crackers, add sugar, then melted butter 2 Press down on sprayed pie or tart pan and bake for 7-9 mins. Let cool 20 mins 2 Press down on sprayed pie or tart pan and bake for 7-9 mins. Let cool 20 mins 3 While that cools, make filling 3 While that cools, make filling 4 Combine all filling ingredients with whisk and pour on top of cooled crust. Bake for 10-12 mins and cool completely. Then chill pie 2 hours 4 Combine all filling ingredients with whisk and pour on top of cooled crust. Bake for 10-12 mins and cool completely. Then chill pie 2 hours 5 While that’s cooling. Make whipped topping. Combine all ingredients until a stiff peak forms and heavy cream isn’t loose anymore. Must look like whipped cream ! 5 While that’s cooling. Make whipped topping. Combine all ingredients until a stiff peak forms and heavy cream isn’t loose anymore. Must look like whipped cream ! 6 Decorate and enjoy COLD😌. Wasn’t that tooo easy ? 6 Decorate and enjoy COLD😌. Wasn’t that tooo easy ? More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hearty Italian Style Beef Stew Banana Pudding Roasted Chicken Wings With Rosemary Besan Pooda/ Besan Cheela Cheese and olives pastries Hearty Italian Style Beef Stew Banana Pudding Roasted Chicken Wings With Rosemary Besan Pooda/ Besan Cheela Cheese and olives pastries Instant Maggie Masala Jowar-Bajra Khakhra Pizza Beef tikka boti Motton keema Maggi noodles Kaju Anjir Thick Shake Beef steaks Beef Paye Keema rice Beetroot Chutney Instant Maggie Masala Jowar-Bajra Khakhra Pizza Beef tikka boti Motton keema Maggi noodles Kaju Anjir Thick Shake Beef steaks Beef Paye Keema rice Beetroot Chutney
Key Lime Pie Recipe by Taylor Topp Comacho
Key Lime Pie Cooking Instructions 30 mins 1 Preheat oven to 350°F. 2 Once heated bake pie shell for 10 minutes. While this bakes, prepare filling. 3 In mixing bowl, mix sweetened condensed milk, eggs, lime juice and sugar. Mix well. 4 Once shell is ready, add in pie filling. 5 Bake an additional 15 minutes. 6 Let cool and refrigerate for 2-4 hours. 7 You may top with fresh whipped cream. 8 Here's a quick recipe. Take 2 1/2 cups very cold heavy cream, 1 teaspoon pure vanilla extract and 1/2 cup regular sugar. Beat cream and vanilla until it starts to become thick in volume. Slowly add sugar. Top cooled pie. 9 Recipe by taylor68too 1 Preheat oven to 350°F. 1 Preheat oven to 350°F. 2 Once heated bake pie shell for 10 minutes. While this bakes, prepare filling. 2 Once heated bake pie shell for 10 minutes. While this bakes, prepare filling. 3 In mixing bowl, mix sweetened condensed milk, eggs, lime juice and sugar. Mix well. 3 In mixing bowl, mix sweetened condensed milk, eggs, lime juice and sugar. Mix well. 4 Once shell is ready, add in pie filling. 4 Once shell is ready, add in pie filling. 5 Bake an additional 15 minutes. 5 Bake an additional 15 minutes. 6 Let cool and refrigerate for 2-4 hours. 6 Let cool and refrigerate for 2-4 hours. 7 You may top with fresh whipped cream. 7 You may top with fresh whipped cream. 8 Here's a quick recipe. Take 2 1/2 cups very cold heavy cream, 1 teaspoon pure vanilla extract and 1/2 cup regular sugar. Beat cream and vanilla until it starts to become thick in volume. Slowly add sugar. Top cooled pie. 8 Here's a quick recipe. Take 2 1/2 cups very cold heavy cream, 1 teaspoon pure vanilla extract and 1/2 cup regular sugar. Beat cream and vanilla until it starts to become thick in volume. Slowly add sugar. Top cooled pie. 9 Recipe by taylor68too 9 Recipe by taylor68too More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pizza Divine Stuffed Avocados Easy jello candy Beef tip stroganoff Momma's Best Meatloaf Pizza Divine Stuffed Avocados Easy jello candy Beef tip stroganoff Momma's Best Meatloaf Pina Colada Mix Homemade Copy Cat Sonic Drive-in Ocean Water Bacon Wrapped Grilled Chicken Shishkabob Super Easy Caramel Sauce Brownie Reese's Cookie Spicy garlic, lime,and sriracha chicken Brownie frosting Creamed Baby Kale June Bug Cocktail Copy Cat Recipe From T.G.I. Friday's Okra With Otak Otak Pina Colada Mix Homemade Copy Cat Sonic Drive-in Ocean Water Bacon Wrapped Grilled Chicken Shishkabob Super Easy Caramel Sauce Brownie Reese's Cookie Spicy garlic, lime,and sriracha chicken Brownie frosting Creamed Baby Kale June Bug Cocktail Copy Cat Recipe From T.G.I. Friday's Okra With Otak Otak
Key Lime Creme Brulee Recipe by bill426
Key Lime creme brulee Cooking Instructions 1 Whisk together eggs sugar vanilla bean scrapping and 2 tsp of lime zest. 3 Tbsp of key lime juice 2 Heat 3cups heavy cream over medium heat until it begins to bubble. Strain into the egg mixture whisking constantly 3 Fill your ramekins. Sprinkle remaining zest on top 4 Bake at 325°for 45 minutes. Using a water bath about 1/2 way up the ramekins 5 Cool and refrigerate for at least 2 hours 6 Now take 1 tsp of sugar on top and torch your sugar or use the broiler to crisp the sugar your done serves 6 7 1 Whisk together eggs sugar vanilla bean scrapping and 2 tsp of lime zest. 3 Tbsp of key lime juice 1 Whisk together eggs sugar vanilla bean scrapping and 2 tsp of lime zest. 3 Tbsp of key lime juice 2 Heat 3cups heavy cream over medium heat until it begins to bubble. Strain into the egg mixture whisking constantly 2 Heat 3cups heavy cream over medium heat until it begins to bubble. Strain into the egg mixture whisking constantly 3 Fill your ramekins. Sprinkle remaining zest on top 3 Fill your ramekins. Sprinkle remaining zest on top 4 Bake at 325°for 45 minutes. Using a water bath about 1/2 way up the ramekins 4 Bake at 325°for 45 minutes. Using a water bath about 1/2 way up the ramekins 5 Cool and refrigerate for at least 2 hours 5 Cool and refrigerate for at least 2 hours 6 Now take 1 tsp of sugar on top and torch your sugar or use the broiler to crisp the sugar your done serves 6 6 Now take 1 tsp of sugar on top and torch your sugar or use the broiler to crisp the sugar your done serves 6 7 7 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Best Fried Green Beans Coffee spice cake Tiramisu Layer Cake One Pot Mexican Pasta Japanese Mochi (Homemade) by leli Best Fried Green Beans Coffee spice cake Tiramisu Layer Cake One Pot Mexican Pasta Japanese Mochi (Homemade) by leli Peas soup Ugali with steamed cabbage Persian fresh herbs salad Tabbouleh Salad 🥬 Basic☆ Kale snack - roasted kale chip ❤️ Chinese crispy pork belly Puff pastry pizza Fried yam with vegetable sauce Chicken salad 2 One Pot Mexican Pasta Peas soup Ugali with steamed cabbage Persian fresh herbs salad Tabbouleh Salad 🥬 Basic☆ Kale snack - roasted kale chip ❤️ Chinese crispy pork belly Puff pastry pizza Fried yam with vegetable sauce Chicken salad 2 One Pot Mexican Pasta
Seafood Dipping Sauce Recipe by Violet Nguyen
Seafood Dipping Sauce Cooking Instructions 1 Finely chop the red chili peppers and Thai chili peppers. 2 Squeeze fresh limes, remove the seeds, and measure out 1/2 cup (100 ml) of lime juice. 3 Grind the salt, sugar, and MSG together until very fine. 4 Combine the lime juice, salt, sugar, and MSG in a bowl. Stir until dissolved, then add the chopped chilies and mix well. (If you have a blender, you can blend all the ingredients together until smooth.) 5 Transfer the sauce to a glass jar and store it in the refrigerator for later use. 1 Finely chop the red chili peppers and Thai chili peppers. 1 Finely chop the red chili peppers and Thai chili peppers. 2 Squeeze fresh limes, remove the seeds, and measure out 1/2 cup (100 ml) of lime juice. 2 Squeeze fresh limes, remove the seeds, and measure out 1/2 cup (100 ml) of lime juice. 3 Grind the salt, sugar, and MSG together until very fine. 3 Grind the salt, sugar, and MSG together until very fine. 4 Combine the lime juice, salt, sugar, and MSG in a bowl. Stir until dissolved, then add the chopped chilies and mix well. (If you have a blender, you can blend all the ingredients together until smooth.) 4 Combine the lime juice, salt, sugar, and MSG in a bowl. Stir until dissolved, then add the chopped chilies and mix well. (If you have a blender, you can blend all the ingredients together until smooth.) 5 Transfer the sauce to a glass jar and store it in the refrigerator for later use. 5 Transfer the sauce to a glass jar and store it in the refrigerator for later use. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sausage, Peppers, and Onions - Slow Cooker Thai chicken wings (peek gai todd) Asian sticky chicken Cinnamon Swirl Cheesecake Bars Made From Scratch Alfredo Sausage, Peppers, and Onions - Slow Cooker Thai chicken wings (peek gai todd) Asian sticky chicken Cinnamon Swirl Cheesecake Bars Made From Scratch Alfredo Steamed chicken Lemony Red Lentil Soup Spinach with potatoes Punjabi Chole Potatoes stew Grilled chicken My friends favourite White,irish potato,stew and spinach Konkani style Fish Choco-lava Muffins Steamed chicken Lemony Red Lentil Soup Spinach with potatoes Punjabi Chole Potatoes stew Grilled chicken My friends favourite White,irish potato,stew and spinach Konkani style Fish Choco-lava Muffins
🍈 Lemon Carlota 🍈 Recipe by Santiago Ramírez Maria Fernanda
Roman Lemonade Roman Lemonade This is an upgraded recipe to my original (quick version). It's more concentrated in flavor with bright citrus notes that will make this a memorable beverage for family gatherings or summer picnics. The technique of using lemon peels in sugar dates back to Rome and is called "Oleo-Saccharum", meaning oil sugar and is a classic ingredient in many cocktails. Allowing the sugar to infuse for the shorter 5 hours will yield a subtler citrus flavor, while the longer 24 hours delivers peak zing. This ancient recipe was first listed as an ingredient as early as 1670. Yet today, most home cooks are unfamiliar with it. Myself included. But be prepared. There is a process and you will need to plan ahead. Though I promise you, it's worth the wait and extra effort. Now this is a very basic recipe. But you can experiment with any type of citrus; oranges, grapefruits, limes, etc. You can even add a cup of diced fruit like peaches or cranberries during the seeping process. Even 1/2 cup of mint, hibiscus, violet or rosemary could be added for more earthy/floral tones. The combination possibilities are endless. I'd love to hear about any if you decide to try them. I'll update this recipe with my own combinations in the future. Tallior
Peach And Lime Carlota Recipe by Esther Soto
Peach and Lime Carlota Cooking Instructions 20 minutes, plus chilling time. 1 Place the table cream, sweetened condensed milk, evaporated milk, and cream cheese in a blender. Gradually add the strained lime juice; you'll notice the mixture thickening. Slice the peaches into half-moons. 2 Pour some of the mixture into your baking dish, add a layer of cookies, then more mixture, then a layer of peaches. Repeat the layers in this order. 3 For the final layer, add the mixture, peaches, and some lime zest. Chill in the refrigerator on the top shelf so it gets very cold before serving. For best results, refrigerate overnight. 1 Place the table cream, sweetened condensed milk, evaporated milk, and cream cheese in a blender. Gradually add the strained lime juice; you'll notice the mixture thickening. Slice the peaches into half-moons. 1 Place the table cream, sweetened condensed milk, evaporated milk, and cream cheese in a blender. Gradually add the strained lime juice; you'll notice the mixture thickening. Slice the peaches into half-moons. 2 Pour some of the mixture into your baking dish, add a layer of cookies, then more mixture, then a layer of peaches. Repeat the layers in this order. 2 Pour some of the mixture into your baking dish, add a layer of cookies, then more mixture, then a layer of peaches. Repeat the layers in this order. 3 For the final layer, add the mixture, peaches, and some lime zest. Chill in the refrigerator on the top shelf so it gets very cold before serving. For best results, refrigerate overnight. 3 For the final layer, add the mixture, peaches, and some lime zest. Chill in the refrigerator on the top shelf so it gets very cold before serving. For best results, refrigerate overnight. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 🧑🏽‍🍳👩🏻‍🍳Mama TomYum Salad •Yum Mama • Instant Ramen Noodle Salad Recipe |ThaiChef Food🌶🥬 Crock pot barbaccoa Dip Fried Wings Fried Hash Brown Energy Balls 🧑🏽‍🍳👩🏻‍🍳Mama TomYum Salad •Yum Mama • Instant Ramen Noodle Salad Recipe |ThaiChef Food🌶🥬 Crock pot barbaccoa Dip Fried Wings Fried Hash Brown Energy Balls Deep fried Crispy Chicken Quarter (keto-friendly) Cold milk Oden with Summer Vegetables Canned mackerel curry Tender chicken breast steak Mango Pickle/ Avakaya Amrass Mango Walnut Halwa Bottle gourd Muthia Bengali style ghugni Deep fried Crispy Chicken Quarter (keto-friendly) Cold milk Oden with Summer Vegetables Canned mackerel curry Tender chicken breast steak Mango Pickle/ Avakaya Amrass Mango Walnut Halwa Bottle gourd Muthia Bengali style ghugni
Cochinita Pibil Recipe by Aydee Gtz
This recipe is translated from Cookpad Mexico. See original: Cochinita pibil Cochinita Pibil Cooking Instructions 1 Blend the half bar of chipotle paste with the rest of the ingredients. 2 Place the blended mixture and the pork, cut into pieces, in a container. Let it marinate for at least three hours, preferably overnight in the refrigerator. 3 Cook for two to three hours until the meat is very tender and fully cooked. 4 Once cooled, shred the meat, place it in a skillet with the cooking juices, and fry for about 10 minutes. 5 Slice the red onion and habanero peppers thinly, add salt, oregano, and lime juice. 6 Warm up tortillas and serve the meat with the pickled onions. 1 Blend the half bar of chipotle paste with the rest of the ingredients. 1 Blend the half bar of chipotle paste with the rest of the ingredients. 2 Place the blended mixture and the pork, cut into pieces, in a container. Let it marinate for at least three hours, preferably overnight in the refrigerator. 2 Place the blended mixture and the pork, cut into pieces, in a container. Let it marinate for at least three hours, preferably overnight in the refrigerator. 3 Cook for two to three hours until the meat is very tender and fully cooked. 3 Cook for two to three hours until the meat is very tender and fully cooked. 4 Once cooled, shred the meat, place it in a skillet with the cooking juices, and fry for about 10 minutes. 4 Once cooled, shred the meat, place it in a skillet with the cooking juices, and fry for about 10 minutes. 5 Slice the red onion and habanero peppers thinly, add salt, oregano, and lime juice. 5 Slice the red onion and habanero peppers thinly, add salt, oregano, and lime juice. 6 Warm up tortillas and serve the meat with the pickled onions. 6 Warm up tortillas and serve the meat with the pickled onions. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Homemade Beef and Broccoli Easy Chicken Casserole Crepe Classic Hayashi Rice Grilled Buffalo Chicken Breasts Homemade Beef and Broccoli Easy Chicken Casserole Crepe Classic Hayashi Rice Grilled Buffalo Chicken Breasts Coto Makassar / Beef Soup Homemade Beef and Broccoli Prawn Fritter / Hae Pia Steak Pork Ribs in Onion Sauce Sable Seafood soup with XO sauce Cherry, Ginger Watermelon Chili Grilled Buffalo Chicken Breasts Easy traditional wholemeal flour halva Coto Makassar / Beef Soup Homemade Beef and Broccoli Prawn Fritter / Hae Pia Steak Pork Ribs in Onion Sauce Sable Seafood soup with XO sauce Cherry, Ginger Watermelon Chili Grilled Buffalo Chicken Breasts Easy traditional wholemeal flour halva