ademchaoua/GeneralTextCorpus huggingface dataset:
*Ume And Bonito Flake Rice Balls* Recipe by miiiiic
*Ume and Bonito Flake Rice Balls* Cooking Instructions 1 Remove the pit from the umeboshi and chop it finely with chopsticks or a knife. Mix the chopped umeboshi with bonito flakes and soy sauce. 2 Place plastic wrap on a plate, sprinkle with salt, and spread half of the rice on it. Spread the umeboshi mixture evenly over the rice. 3 Place the remaining rice on top, sprinkle with salt again, and shape into a triangle. Wrap with nori to finish. 1 Remove the pit from the umeboshi and chop it finely with chopsticks or a knife. Mix the chopped umeboshi with bonito flakes and soy sauce. 1 Remove the pit from the umeboshi and chop it finely with chopsticks or a knife. Mix the chopped umeboshi with bonito flakes and soy sauce. 2 Place plastic wrap on a plate, sprinkle with salt, and spread half of the rice on it. Spread the umeboshi mixture evenly over the rice. 2 Place plastic wrap on a plate, sprinkle with salt, and spread half of the rice on it. Spread the umeboshi mixture evenly over the rice. 3 Place the remaining rice on top, sprinkle with salt again, and shape into a triangle. Wrap with nori to finish. 3 Place the remaining rice on top, sprinkle with salt again, and shape into a triangle. Wrap with nori to finish. 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 Moujadarah : Lentils Puree Kabab Meat Balls with Cherry Okra with Lamb Meat cubes Mozzarella Sticks Coconut Shrimp Egg Parata KFC Biscuits Crock pot macaroni and cheese Oven baked White bread Lamb Shanks Stew Moujadarah : Lentils Puree Kabab Meat Balls with Cherry Okra with Lamb Meat cubes Mozzarella Sticks Coconut Shrimp Egg Parata KFC Biscuits Crock pot macaroni and cheese Oven baked White bread Lamb Shanks Stew
Cooking Papa's Original Onigirazu Recipe by クッキングパパレシピ
Onigirazu Onigirazu I wrote a story in April for the "Boston Globe" on onigirazu, since chosen as Japan's 'top dish" for 2015. Here it is: In Japan, food fads come and go. They can be as fleeting as the cherry blossom petals that bloom and fall to the ground just days later. The latest is a stuffed, roasted seaweed and rice sandwich called onigirazu. It is actually an old fad enjoying a comeback. Onigirazu is a creative take on the traditional rice ball (called onigiri or omusubi), a standard snack, lunch, or picnic item. To make onigiri, rice is molded with hands wet and salted, into a compact ball or triangle with small bits of pickled plum (umeboshi), seasoned salmon, or dried bonito flakes (katsuobushi) in the center, like a buried treasure. A belt of roasted seaweed hugs the outside of the rice balls. It takes practice and some skill to make and is the food that reminds most Japanese of their moms. For onigiri to turn into onigirazu, a square of seaweed is layered with warm rice and unconventional fillings like ham, cheese with egg, spicy tuna salad, fried chicken, or some left-over stir-fry. Ketchup and mayonnaise are common condiments used as spreads; greens such as lettuce form demarcations in the layers. You can layer salmon with chive cream cheese and arugula,and roast chicken with tomato and baby lettuces. The seaweed is folded around the layers and wrapped in plastic wrap for five minutes so the warm rice and seaweed have time to adhere. Then the stack is cut in half like a sandwich. Some of the combos may sound like strange bedfellows, but they are quite tasty and are a great way to use up all the bits in the refrigerator. The origin of onigirazu can be traced to a popular mid-1980s food manga called “Cooking Papa.” “The series was about a dad in a family, a ‘salaryman’ who liked to cook,” says Lorie Brau, associate professor of Japanese language and culture at the University of New Mexico, who studies food manga. The recipe recently made a comeback on Cookpad.com, the most popular Japanese recipe-sharing site, which also has an English language version. “All of a sudden it became a popular search word, and now there are hundreds of recipes for onigirazu on the site,” says Brau. According to Brau, onigirazu, means “not to compress or mold,” which makes this anything-goes rice pillow simple to assemble. Onigirazu should be here to stay. To see step by step photos go to: Debra Samuels
11/11 Teriyaki Chicken Thigh Bento Recipe by ちっち♢
Cooking Instructions 1 Season the chicken thigh with salt and pepper. Place it skin-side down in a pan and cook until the skin is golden brown. Flip the chicken, then add the sake, mirin, sugar, soy sauce, and oyster sauce. Cook to season the chicken. 2 Remove the chicken and slice it. Simmer the remaining sauce in the pan until it thickens and reduces. 3 Make a thick rolled omelet (tamagoyaki). 4 Pack the cooked rice into a bento box. Add the sliced chicken with sauce, rolled omelet, spinach with sesame dressing, and simmered konnyaku. Add mini potato bites if you like. 5 For my daughter's bento, I leave out the mayonnaise. 6 Add umeboshi (pickled plum) as a garnish. 1 Season the chicken thigh with salt and pepper. Place it skin-side down in a pan and cook until the skin is golden brown. Flip the chicken, then add the sake, mirin, sugar, soy sauce, and oyster sauce. Cook to season the chicken. 1 Season the chicken thigh with salt and pepper. Place it skin-side down in a pan and cook until the skin is golden brown. Flip the chicken, then add the sake, mirin, sugar, soy sauce, and oyster sauce. Cook to season the chicken. 2 Remove the chicken and slice it. Simmer the remaining sauce in the pan until it thickens and reduces. 2 Remove the chicken and slice it. Simmer the remaining sauce in the pan until it thickens and reduces. 3 Make a thick rolled omelet (tamagoyaki). 3 Make a thick rolled omelet (tamagoyaki). 4 Pack the cooked rice into a bento box. Add the sliced chicken with sauce, rolled omelet, spinach with sesame dressing, and simmered konnyaku. Add mini potato bites if you like. 4 Pack the cooked rice into a bento box. Add the sliced chicken with sauce, rolled omelet, spinach with sesame dressing, and simmered konnyaku. Add mini potato bites if you like. 5 For my daughter's bento, I leave out the mayonnaise. 5 For my daughter's bento, I leave out the mayonnaise. 6 Add umeboshi (pickled plum) as a garnish. 6 Add umeboshi (pickled plum) as a garnish. 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 Fooman traditional cookies 🍪🇮🇷 Suzuya Patisserie's Original Sponge Cake Breakfast Burrito Homemade hummus from freshly cooked chickpeas Fish lasagne Fooman traditional cookies 🍪🇮🇷 Suzuya Patisserie's Original Sponge Cake Breakfast Burrito Homemade hummus from freshly cooked chickpeas Fish lasagne Pasta and Potato Jollof Kabocha Bread Pudding Turkey pot pie Breakfast Burrito Butternut chapatis Chicken roast 🍗 🍖 Pizza fries Shaljam Gosht! Cucumber raita Orange Cake Pasta and Potato Jollof Kabocha Bread Pudding Turkey pot pie Breakfast Burrito Butternut chapatis Chicken roast 🍗 🍖 Pizza fries Shaljam Gosht! Cucumber raita Orange Cake
Totoro Soot Sprite Family Onigiri (Character Bento) Recipe by みっくママ
Totoro Soot Sprite Family Onigiri (Character Bento) Cooking Instructions 1 For kids, shape the rice balls to about the size of a large egg. For adults, make them the size of a regular onigiri, shaping them into balls. 2 Wrap the rice balls with nori, then use plastic wrap to help the nori stick and set. Cut the cheese into circles and use nori to make the eyes. Assemble to finish! 3 Use a straw to cut out the eyes! If you don't have a nori punch, this is a handy trick. 4 1 For kids, shape the rice balls to about the size of a large egg. For adults, make them the size of a regular onigiri, shaping them into balls. 1 For kids, shape the rice balls to about the size of a large egg. For adults, make them the size of a regular onigiri, shaping them into balls. 2 Wrap the rice balls with nori, then use plastic wrap to help the nori stick and set. Cut the cheese into circles and use nori to make the eyes. Assemble to finish! 2 Wrap the rice balls with nori, then use plastic wrap to help the nori stick and set. Cut the cheese into circles and use nori to make the eyes. Assemble to finish! 3 Use a straw to cut out the eyes! If you don't have a nori punch, this is a handy trick. 3 Use a straw to cut out the eyes! If you don't have a nori punch, this is a handy trick. 4 4 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 Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt
Raw Avocado And Pistachio Cream Tapas Recipe by "cocinar con jorgette"
Raw Avocado and Pistachio Cream - Tapas Cooking Instructions 1 Cut the avocado lengthwise. Remove the pit and scoop out the flesh with a spoon. Grate the lemon and squeeze the juice. Finely chop the chives. 2 Place the avocado flesh in a blender. Add the lemon juice and zest, chives (reserve some for garnish), pistachios (reserve some for garnish), tomato, and flaxseed oil. Season with freshly ground black pepper, a pinch of cumin, and Himalayan salt. Blend until smooth. 3 Cover and refrigerate until ready to serve. 4 Cut the baguette into medium-thick slices. Spread the avocado and pistachio cream on the slices. Garnish with chives, some pistachios, and umeboshi paste. 1 Cut the avocado lengthwise. Remove the pit and scoop out the flesh with a spoon. Grate the lemon and squeeze the juice. Finely chop the chives. 1 Cut the avocado lengthwise. Remove the pit and scoop out the flesh with a spoon. Grate the lemon and squeeze the juice. Finely chop the chives. 2 Place the avocado flesh in a blender. Add the lemon juice and zest, chives (reserve some for garnish), pistachios (reserve some for garnish), tomato, and flaxseed oil. Season with freshly ground black pepper, a pinch of cumin, and Himalayan salt. Blend until smooth. 2 Place the avocado flesh in a blender. Add the lemon juice and zest, chives (reserve some for garnish), pistachios (reserve some for garnish), tomato, and flaxseed oil. Season with freshly ground black pepper, a pinch of cumin, and Himalayan salt. Blend until smooth. 3 Cover and refrigerate until ready to serve. 3 Cover and refrigerate until ready to serve. 4 Cut the baguette into medium-thick slices. Spread the avocado and pistachio cream on the slices. Garnish with chives, some pistachios, and umeboshi paste. 4 Cut the baguette into medium-thick slices. Spread the avocado and pistachio cream on the slices. Garnish with chives, some pistachios, and umeboshi paste. 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 "Autumn Islander" Pumpkin Bread Mitarashi Dango Easy Parmesan Crusted Chicken for 2 Chicken and Chorizo Carbonara "Autumn Islander" Pumpkin Bread Mitarashi Dango Easy Parmesan Crusted Chicken for 2 Chicken and Chorizo Carbonara Masala Cauliflower Stuffed Lotus Stem Pilau with beef stew Red and Green Pesto Pasta Veg Machurian Oats rawa idali Lauki tomato ka soup Fry egg Gizzards stew Coconut white chutney Masala Cauliflower Stuffed Lotus Stem Pilau with beef stew Red and Green Pesto Pasta Veg Machurian Oats rawa idali Lauki tomato ka soup Fry egg Gizzards stew Coconut white chutney
Mackerel Fish Sambal Puff Pastry Recipe by Poppyz
Cooking Instructions 1 Add oil in pan. Add diced onion garlic ginger paste, curry leaves. Stir, cook until aromatic. Add mackerel with puree. Crush/Mash fish, Stir and mix well. Cook for 5 minutes. Stir 2 Add spice powder. Stir well. Add salt to taste. Stir. Add sugar to taste.Sprinkle lemon juice. Stir and mix well. Cook for 10 minutes in med flame until oil breake and gravy thicken (until looks like dry roast) 3 Sprinkle flour on rolling board. Roll puff pastry and cut into prefered size. Add cooked curry. Roll/fold. Seal the edges with fork. Egg wash the top layer. Bake for 20 minutes (baking time will be vary) 1 Add oil in pan. Add diced onion garlic ginger paste, curry leaves. Stir, cook until aromatic. Add mackerel with puree. Crush/Mash fish, Stir and mix well. Cook for 5 minutes. Stir 1 Add oil in pan. Add diced onion garlic ginger paste, curry leaves. Stir, cook until aromatic. Add mackerel with puree. Crush/Mash fish, Stir and mix well. Cook for 5 minutes. Stir 2 Add spice powder. Stir well. Add salt to taste. Stir. Add sugar to taste.Sprinkle lemon juice. Stir and mix well. Cook for 10 minutes in med flame until oil breake and gravy thicken (until looks like dry roast) 2 Add spice powder. Stir well. Add salt to taste. Stir. Add sugar to taste.Sprinkle lemon juice. Stir and mix well. Cook for 10 minutes in med flame until oil breake and gravy thicken (until looks like dry roast) 3 Sprinkle flour on rolling board. Roll puff pastry and cut into prefered size. Add cooked curry. Roll/fold. Seal the edges with fork. Egg wash the top layer. Bake for 20 minutes (baking time will be vary) 3 Sprinkle flour on rolling board. Roll puff pastry and cut into prefered size. Add cooked curry. Roll/fold. Seal the edges with fork. Egg wash the top layer. Bake for 20 minutes (baking time will be vary) 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 Pan-seared chicken with cilantro dill cream Simple rice porridge Baked Potato Soft and Chewy Snickerdoodles Smoked Pastrami (From Scratch Version) Pan-seared chicken with cilantro dill cream Simple rice porridge Baked Potato Soft and Chewy Snickerdoodles Smoked Pastrami (From Scratch Version) Sweet Croûtons Simple rice porridge Bong Jagg choco Sandesh Sweet bread Homemade Pizza Smoked Pastrami (From Scratch Version) Valerie's Chicken Soup Tawa Motton chanp with zeera rice Green Tomato chutney Nico's Pizza Sweet Croûtons Simple rice porridge Bong Jagg choco Sandesh Sweet bread Homemade Pizza Smoked Pastrami (From Scratch Version) Valerie's Chicken Soup Tawa Motton chanp with zeera rice Green Tomato chutney Nico's Pizza
Homemade Butter Recipe by Grill-Master
Cooking Instructions 1 Grab a canning jar and whipping cream 2 Pour cream into jar and seal with lid. 3 Shake vigorously up and down, in approximately 10 minutes. The cream will get foamy and then turn to what resembles mayonnaise. You are almost there. 4 Now shake it hard. It will change fast. The mayonnaise consistancy will all of a sudden separate and you will have milk, and butter. 5 Drain jar into strainer 6 Form butter into log using plastic wrap and allow excess milk to drip out. Tighten and refrigerate. 7 Success you now have butter 1 Grab a canning jar and whipping cream 1 Grab a canning jar and whipping cream 2 Pour cream into jar and seal with lid. 2 Pour cream into jar and seal with lid. 3 Shake vigorously up and down, in approximately 10 minutes. The cream will get foamy and then turn to what resembles mayonnaise. You are almost there. 3 Shake vigorously up and down, in approximately 10 minutes. The cream will get foamy and then turn to what resembles mayonnaise. You are almost there. 4 Now shake it hard. It will change fast. The mayonnaise consistancy will all of a sudden separate and you will have milk, and butter. 4 Now shake it hard. It will change fast. The mayonnaise consistancy will all of a sudden separate and you will have milk, and butter. 5 Drain jar into strainer 5 Drain jar into strainer 6 Form butter into log using plastic wrap and allow excess milk to drip out. Tighten and refrigerate. 6 Form butter into log using plastic wrap and allow excess milk to drip out. Tighten and refrigerate. 7 Success you now have butter 7 Success you now have butter 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 New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Brad's crab jumbalaya My Crawfish Etouffee New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Brad's crab jumbalaya My Crawfish Etouffee Palang paneer Home made grape smoothie Harlee’s Awesome Bread Pudding Potato Stuffed Mong Chilla Namkeen leaf Vegetable with periwrinkle soup Garlic steak foils Roasted Poha Nuts chocolates Baked Lemon Cheesecake Palang paneer Home made grape smoothie Harlee’s Awesome Bread Pudding Potato Stuffed Mong Chilla Namkeen leaf Vegetable with periwrinkle soup Garlic steak foils Roasted Poha Nuts chocolates Baked Lemon Cheesecake
Brad's Crab Jumbalaya Recipe by wingmaster835
Cooking Instructions 1 Add a little oil to a hot pan. Add onion and pepper. Sweat until tender. Not brown. 2 Add garlic. Saute 2 more minutes. 3 Add butter and dry rice. Cook until rice just starts to brown a bit. 4 Add 2 1/2 cups water, sausage seasonings, and tomatoes. Cover and simmer for about 20 minutes, or until water is almost absorbed. 5 Turn off heat. Add crab. Let sit on hot burner 5 minutes for rice to finish. 6 Discard bay leaves, fluff with a fork. Serve immediately. Enjoy. 1 Add a little oil to a hot pan. Add onion and pepper. Sweat until tender. Not brown. 1 Add a little oil to a hot pan. Add onion and pepper. Sweat until tender. Not brown. 2 Add garlic. Saute 2 more minutes. 2 Add garlic. Saute 2 more minutes. 3 Add butter and dry rice. Cook until rice just starts to brown a bit. 3 Add butter and dry rice. Cook until rice just starts to brown a bit. 4 Add 2 1/2 cups water, sausage seasonings, and tomatoes. Cover and simmer for about 20 minutes, or until water is almost absorbed. 4 Add 2 1/2 cups water, sausage seasonings, and tomatoes. Cover and simmer for about 20 minutes, or until water is almost absorbed. 5 Turn off heat. Add crab. Let sit on hot burner 5 minutes for rice to finish. 5 Turn off heat. Add crab. Let sit on hot burner 5 minutes for rice to finish. 6 Discard bay leaves, fluff with a fork. Serve immediately. Enjoy. 6 Discard bay leaves, fluff with a fork. Serve immediately. Enjoy. 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 New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Homemade Butter Snicker chocolate mousse cheesecake New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Homemade Butter Snicker chocolate mousse cheesecake Rohu fish curry Karela chatpatti Breadfruit Curry Gizards and chicken neck Muger Dal Musur dal Rice Porridge My Crawfish Etouffee Sopas (vegetable stew) Khsta poori Rohu fish curry Karela chatpatti Breadfruit Curry Gizards and chicken neck Muger Dal Musur dal Rice Porridge My Crawfish Etouffee Sopas (vegetable stew) Khsta poori
Gizards And Chicken Neck Recipe by Lau
Cooking Instructions 1h30 minutes 1 Pour oil in your saucepan, then pour your onion, peppers, and garlic and ginger paste. 2 After they had fried then add those gizards and chicken the cleaned one and stir and add 1/2 cup of water. 3 Check that the meat is cook and the gizards and neck the meat start to fall of the bone on the neck. 4 Then add spices and let it fry again and if the gizards are soft then take a cup pour flour and soup add cold water then pour it over the gizards and neck. 5 The stew as I always called it it's thick and tasty enjoy it with pap or rice but I eat brown rice due to health reasons. 1 Pour oil in your saucepan, then pour your onion, peppers, and garlic and ginger paste. 1 Pour oil in your saucepan, then pour your onion, peppers, and garlic and ginger paste. 2 After they had fried then add those gizards and chicken the cleaned one and stir and add 1/2 cup of water. 2 After they had fried then add those gizards and chicken the cleaned one and stir and add 1/2 cup of water. 3 Check that the meat is cook and the gizards and neck the meat start to fall of the bone on the neck. 3 Check that the meat is cook and the gizards and neck the meat start to fall of the bone on the neck. 4 Then add spices and let it fry again and if the gizards are soft then take a cup pour flour and soup add cold water then pour it over the gizards and neck. 4 Then add spices and let it fry again and if the gizards are soft then take a cup pour flour and soup add cold water then pour it over the gizards and neck. 5 The stew as I always called it it's thick and tasty enjoy it with pap or rice but I eat brown rice due to health reasons. 5 The stew as I always called it it's thick and tasty enjoy it with pap or rice but I eat brown rice due to health reasons. 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 New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Homemade Butter Brad's crab jumbalaya New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Homemade Butter Brad's crab jumbalaya Pointed gourd fry मूंग का चीला Rohu fish curry Karela chatpatti Breadfruit Curry Muger Dal Brad's crab jumbalaya Musur dal Rice Porridge My Crawfish Etouffee Pointed gourd fry मूंग का चीला Rohu fish curry Karela chatpatti Breadfruit Curry Muger Dal Brad's crab jumbalaya Musur dal Rice Porridge My Crawfish Etouffee