Tag Archives: cilantro

Chicken Machboos

This recipe is a winner. I’ve modified it slightly so it’s somewhat less dry; otherwise the original is just as good. The ingredients are:

  • Chicken, 3 large breasts
  • Onions, 2 large, diced
  • Diced Tomatoes, 2 cans
  • Garlic, 5 cloves, sliced or minced
  • Ginger, 1 tablespoon, minced
  • Jalapeno, 1-2, diced
  • Cilantro, 3 tablespoons, chopped
  • Parsley, 2 tablespoons, chopped
  • Chicken stock, 4 cups
  • Basmati rice, 2 cups
  • Loomi, 2-3
  • Green cardamom, 5 pods
  • Cloves, ground, 1/4 teaspoon
  • Cinnamon stick, 1
  • Salt, 2½ teaspoons
  • Turmeric, 1 teaspoon
  • Baharat, 1 tablespoon
  • Rosewater for sprinkling
  • Ghee, 3 tablespoons
  • Vegetable oil, 2 tablespoons
IMG_20170331_190059737_HDR

The ingredients.

Again, some of these ingredients may be hard to find. This is rosewater, and you can find it online, though you may also be able to find it at your local Asian market.

IMG_20170331_194746774_HDR

Rose water.

These are loomi; again, they can be found online, or at your local spice merchant.

IMG_20170331_194757446_HDR

Loomi

Finally, this is baharat, a spice mixture. If you’re so inclined, you can try making it yourself, but as you can see, I bought mine.

IMG_20170331_194804930

Baharat.

First, do some frying: heat the oil, and brown the chicken on both sides, then remove.

IMG_20170331_191019802_HDR

Browning.

IMG_20170331_192244238_HDR

Golden.

Next, add the ghee to the oil that remains and fry the onions until they start to brown.

IMG_20170331_193601562_HDR

Ghee, pre-melt.

IMG_20170331_193626078_HDR

Onions, pre-brown.

You can use this time to prep the next ingredients – the jalapeno, ginger, and garlic. Then add them to the pot and saute for another 2-3 minutes.

IMG_20170331_194304478_HDR

Three ingredients.

IMG_20170331_194613189_HDR

Added to the pot.

Then add more stuff – the baharat and turmeric, to be exact – and cook for another minute or two.

IMG_20170331_195011207

Spices added.

Now the chicken goes back in, along with a few other choice ingredients: the tomatoes, loomi, cardamom, cinnamon, cloves, salt, and chicken stock. Make sure you perforate the loomi with innumerable holes before you plunk them in; a knife will do fine.

IMG_20170331_195754171

More stuff goes in.

IMG_20170331_201456589

And the chicken broth, too.

Bring the pot to a boil, and then reduce the heat to a simmer. Let it simmer, covered, for an hour or so. Meanwhile, you can prep the cilantro, parsley, and the rice. Make sure that you soak the rice in water for at least 20 minutes.

IMG_20170331_205419879

Rice is nice.

When the pot is done simmering, you should simmer it some more – but this time, with the rice and the herbs added to the pot. Let it alone for another 20 minutes, so that the rice has time to soak up the liquid.

IMG_20170331_210843287

Post-simmer AND pre-simmer.

Finally, sprinkle with the rosewater, which is optional but recommended. 1-2 tablespoons should be enough, but feel free to adjust to your own liking.

IMG_20170331_212818355

Voila.

You can also shred the chicken if you want; it’ll probably end up that way anyway: it’s so tender it tends to fall apart. And it’s delicious. Highly recommended!

Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Waterfall Beef

This was…salty. Tasty, but very very salty. The ingredients are:

  • Beef, steak, 2 pounds
  • Scallion, diced, 4 tablespoons
  • Mint, 1/2 cup
  • Cilantro leaves, 4 tablespoons
  • Fish sauce, 2/3 cup
  • Lime juice, 1/2 cup
  • Sesame seeds, toasted, 2 tablespoons
  • Ground thai chilis, 1 teaspoon
  • Ground roasted sticky rice, 3 tablespoons
IMG_20170527_165240388_HDR

The ingredients.

Let’s start with the meat. The recipe calls for you to marinate it in about two tablespoons of the fish sauce. Make sure it coats both sides, and gets at least 5 minutes of marination time.

IMG_20170527_170656230

Marination.

Next, the rice. “Ground, roasted sticky rice” – what the heck is that? Well, it’s sticky rice (which you can usually find at the normal supermarket, and if not, an Asian one) roasted in oil, and then ground. As the name suggests. You may want to add a bit of water to the pan every once in a while as you roast the rice. Make sure it ends up with that beautiful, golden-brown color.

IMG_20170527_171621009_HDR

Roasting…

IMG_20170527_172039988_HDR

…and roasted.

Then, you know, grind it – I used a spice grinder.

IMG_20170527_174826330

Then ground.

Okay, back to the meat again. Place it on your grill, and grill for about 3 minutes on either side. You want it to still be a bit rare in the middle – medium rare.

IMG_20170527_173651810

Grilling.

IMG_20170527_174014292

Grillt.

Then bring it back inside, slice it up, and heat it in your wok.

IMG_20170527_181408006

Wokking.

Add the fish sauce and the lime juice, and then everything else. This secondary cooking process shouldn’t take too long – anywhere from 1-5 minutes, depending on how well you like your meat cooked.

IMG_20170527_180443139

To be wokked.

IMG_20170527_181924403

Wokked.

And voila. Again, it was salty – for a less salty version, try using less fish sauce.

Tagged , , , , , , , , , , , | Leave a comment

Chicken Tikka Masala

This recipe is delish, delish, delish. Absolutely and easily one of our favorites. We can’t recommend it enough! The ingredients:

  • Chicken breasts, 3, cut into skewer-worthy chunks
  • Yogurt, 1 cup
  • Lemon juice, 1 tablespoon
  • Cumin, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Cayenne pepper, 2 teaspoons
  • Black pepper, 2 teaspoons
  • Ginger, 1 tablespoon, fresh minced
  • Salt, 1 teaspoon
  • Butter, 1 tablespoon
  • Garlic, 1 clove, minced
  • Jalapeno pepper, 2, sliced
  • Cumin, 2 more teaspoons
  • Paprika, 2 teaspoons
  • Salt, 1 teaspoon or to taste
  • Cilantro, 1/4 cup chopped
  • Heavy cream, 1 cup
  • Tomato sauce, 2 cans
IMG_20170423_152906711_HDR

The ingredients.

Sadly, this recipe takes a while to make – but the wait is worth it. The first step is to combine the yogurt, lemon juice, cinnamon, cayenne, black pepper, ginger, a teaspoon of salt, and 2 teaspoons of cumin in a large bowl. Mix it together, and coat the chunks of chicken in it. Cover and refrigerator for at least an hour.

IMG_20170423_153907642

The marinade, part 1.

IMG_20170423_154544239_HDR

The marinade, part 2.

Meanwhile, you may want to begin heating your grill (we used charcoal). Make sure to oil the grill grate, as this will help you later on. Once the chicken is finished marinading, thread it onto skewers (if you’re using wood, like we did, make sure to soak it first).

IMG_20170423_173748205_HDR

Chicken, skewed.

Then, you know, place them on the grill! Turn as needed, until done.

IMG_20170423_175807373_HDR

Chicken, grilled.

This is what that looks like, by the way:

IMG_20170423_183514380

Chicken, grilled, part 2.

The next stage begins with heat: frying the jalapeno slices and garlic in the butter.

IMG_20170423_181250081

The wok stage.

Then add in the rest of the cumin and salt, as well as the paprika.

IMG_20170423_182217178

Wokking some spices.

Pour in the tomato sauce and cream, and simmer on low heat for a few minutes, to thicken the sauce.

IMG_20170423_182341585_HDR

The sauce is the best part.

Add in the grilled chicken, and simmer for another 10 minutes or so.

IMG_20170423_192537003

Homemade tikka masala.

And that’s it! Try it over rice, with the cilantro. It’s so, so good!

IMG_20170423_192543957_HDR

I wish I had some now.

Tagged , , , , , , , , , , , , , , , , , , | Leave a comment

Beef Biryani

Oh, woe is me, this was such a bland recipe. The ingredients:

  • Beef, 2.5 pounds, cubed
  • Onions, 4 large
  • Garlic, 4 cloves, chopped
  • Ginger, 2-inch piece, peeled and chopped
  • Jalapeno, 2, chopped
  • Cilantro, 1 bunch
  • Almonds, 8 tablespoons
  • Water, 6 tablespoons
  • Ghee, 2 tablespoons
  • Vegetable oil, 6 tablespoons
  • Coriander, 2 teaspoons
  • Cumin, 1 tablespoon
  • Turmeric, 1 teaspoon
  • Fenugreek, 1 teaspoon
  • Cinnamon, 2 good pinches
  • Yogurt, plain, 1.5 cups
  • Basmati rice, 3 cups
  • Chicken stock, 10 cups
  • Salt
  • Black pepper

It took a while to make, too – though I do have a few ideas for how it could be improved.

IMG_20170514_144504931

The ingredients.

The first step is to blend! Roughly chop two of the onions, and combine them with the cilantro, hot pepper, garlic, ginger, water, and half the almonds.

IMG_20170514_145317545

Blending can be fun.

Blend to a smooth paste, transfer to a bowl, and set aside.

IMG_20170514_145620248_HDR

The aftermath.

Next, heat half the ghee with half the oil and fry the rest of the onion (after you slice it, of course) until it’s golden brown. When it is, transfer to another dish – yes, another one!

IMG_20170514_150953028

Onions are yummy.

IMG_20170514_152541150_HDR

Browned!

Then fry the remaining almonds briefly until they’re golden, too. Or more golden, at any rate.

IMG_20170514_152744900_HDR

Browning almonds.

Transfer them – yes, you guessed it – to another plate, and then start searing the meat, in batches. Add more oil/ghee if you need to.

IMG_20170514_153038435_HDR

Browning meat.

IMG_20170514_154221490

The meat, seared.

Once all the meat is browned and moved out of the way – perhaps to another plate – you can put the blended mixture into the pot, and cook, stirring constantly, over medium heat for 2-3 minutes. Then stir in all the additional spices, as well as salt and pepper to taste.

IMG_20170514_155550713

Re-heating the blended mixture.

IMG_20170514_155909717_HDR

Plus spices.

Next, lower the heat and slowly mix in the yogurt. Then return the meat to the pot, cover it tightly, and simmer over a gentle heat for 45 minutes to tenderize the meat.

IMG_20170514_160723286_HDR

Simmer.

Meanwhile, you can begin working on the other part of the biryani mixture – the rice. You should soak the rice in a bowl of cold water for 15-20 minutes, and begun heating your chicken broth.

IMG_20170514_170028227

Chicken broth!

Heat to a boil, then add the rice (along with a little salt) and bring it back to a boil. Then cover and cook for 5 minutes.

IMG_20170514_170709376_HDR

With rice!

After that, it’ll look like this: the chicken broth has magically disappeared, and the rice got a lot bigger. I wonder what happened?

IMG_20170514_171330937_HDR

And now, just rice.

Add the rice to your chicken mixture (I used a slow cooker because I didn’t have a dutch oven big enough), and add the onions and almonds as well. Cover securely, and bake on high for about an hour (or 45 minutes in an oven pre-heated to 325).

IMG_20170514_171435026_HDR

Biryani-ing.

Voila! It can be spruced up with more spices – in particular, more salt and cayenne – as well as some fried eggs and possibly some Sriracha.

IMG_20170514_185522435

The finished product.

Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Egyptian Red Lentil Soup

This recipe didn’t turn out so well for me – it was a bit thick and felt like it stuck to my insides. Maybe it’ll work better with a bit more water? In any case, it was a great opportunity for us to break out the immersion blender. The ingredients:

  • Water, 5 cups
  • Red lentils, 2 cups
  • Onions, chopped, 2 cups
  • Potatoes, chopped, 1 cup
  • Garlic, 8-10 cloves
  • Cilantro, chopped, 1/3 cup
  • Lemon juice, 3 tablespoons
  • Oil, 1 tablespoon
  • Cumin, 2 teaspoons
  • Salt, 1 teaspoon
  • Turmeric, 1/2 teaspoon
  • Salt & Pepper to taste
IMG_20170218_133421158

The ingredients.

First, bring the water to a boil along with the potatoes, onions, lentils, and garlic. Then reduce the heat and simmer for about 20 minutes, or until everything is tender.

IMG_20170218_134654108

Boil, and then simmer.

IMG_20170218_141028656_HDR

Once the simmering is complete.

Then warm the oil until it’s hot, but not smoking pot. Then add the spices – the turmeric, cumin, and salt, stirring constantly until it becomes fragrant, or about 2-3 minutes.

IMG_20170218_135154005

Adding spices to warm oil.

IMG_20170218_135318262

Mixed.

Then remove from the heat and allow to cool for a minute or two before you add the mixture, along with the cilantro, to the main pot.

IMG_20170218_141133080_HDR

All in the pot.

This is where you get to use the immersion blender.

IMG_20170218_141413203

A fine machine.

Add the lemon juice, and then you’re done!

IMG_20170218_141419568_HDR

The finished product.

Tagged , , , , , , , , , , , , , | Leave a comment

Massaman Curry Paste

Before you make a Massaman Curry in the Thai book I’m working through, you need to make a constituent ingredient – the paste. And that requires quite a few ingredients, some of them esoteric. They are:

  • Jalapeno peppers, 4, dehydrated
  • Onions, 1/2 cup, chopped
  • Garlic, 1/2 cup, chopped
  • Lemon grass, 1 tablespoon, chopped
  • Shallots, 2
  • Galangal, 2 thin slices
  • Star anise powder, 1 tablespoon
  • Cumin, 1 tablespoon
  • Cinnamon, 1 teaspoon
  • Cilantro, dried, 2 tablespoons
  • Kaffir lime skin, 1/4 teaspoon
  • Oil, 5 tablespoons
IMG_20170114_173748352_HDR

The ingredients.

For instance, the recipe called for star anise powder. I didn’t happen to have any powder handy, but I do have the star anise. So it was a simple matter of using our spice grinder to create the powder we needed.

IMG_20170114_174113318

Unground.

IMG_20170114_174119345

Ground.

Similarly, with the cilantro. I didn’t have any already dried, so I dried some myself, like so:

IMG_20170114_174334278

You wash it…

IMG_20170114_174452388_HDR

Put it in a pan lined with parchment paper…

IMG_20170114_180940385

…And some indeterminate time later, voila!

Galangal can also be hard to get. It’s a ginger-like root that I’ve only ever found in Asian markets. The last time I got any, I got a lot, and froze the excess. Some I froze as slices – seen here – and the rest as shredded galangal. As for the jalapenos, I tried drying some myself – both in the oven and in the open air. But that didn’t work so well, so I had to order these from Amazon.

IMG_20170114_174532761_HDR

Galangal and jalapenos.

The Kaffir lime zest was the hardest to acquire. Normal lime zest simply won’t do; the Kaffir limes have an entirely different flavor, as does their zest. They’re one of the flavors that make certain Thai dishes – and Thai pastes, like this one – taste the way they do. But no matter where I looked, no one carries Kaffir limes – not even the Asian markets I’ve visited.

Fortunately, I found a grower in California that will ship you a box of fresh Kaffir limes – if the season is right. I ordered mine in December, and now that it’s January, I see that they’re still available. This is their 5-pound box:

IMG_20161218_230110175_HDR

The box the limes came in.

Preparing the limes was an involved process – I had five pounds, after all. First, I washed them. Then, I zested with a microplane. Finally, it made no sense to throw away the lime juice, so I squeezed them all and froze the juice – enough for two complete batches of carnitas.

IMG_20161218_230034933_HDR

About a third of the limes I got.

IMG_20161218_230040129_HDR

The zesting process.

I froze the zest as well, to retrieve and use later, as required.

With all that prelude out of the way, making the paste was relatively straightforward. You prepare the onions and garlic, like so:

IMG_20170114_180500483_HDR

Onions & garlic.

Then you melt the oil (I used coconut, but you don’t have to).

IMG_20170114_180842807_HDR

The oil-melting process.

Add the onions, garlic, and dried jalapeno, and fry until golden brown.

IMG_20170114_181242802_HDR

Fry until…

IMG_20170114_183340704

…golden brown.

Then add everything – first the other ingredients, and the stuff you just fried – into a blender, and blend, blend, blend. Once you do, then you’re done, and you can put it in a jar and put that in your fridge or freezer, as you like.

IMG_20170114_183346115

Blending.

IMG_20170114_184203743

Blended.

Tagged , , , , , , , , , , , , , | Leave a comment

Crab Fried Rice

Oh my goodness, this was good. The ingredients:

  • Crab meat, 1-2 cups
  • 2 eggs, beaten
  • 1 garlic clove, minced
  • 3 cups cooked rice
  • Maggi seasoning, 2 tablespoons
  • Fish sauce, 3/8 cup
  • Sugar, 2 tablespoons
  • 1 diced scallion
  • 1-2 sliced tomatoes
  • 1 sliced cucumber, peeled
  • 5 thai chilies, diced (this is hot. You may prefer fewer)
  • cilantro leaves to taste
  • lemon juice to taste
IMG_20160518_173726607

The ingredients.

Your first step really should be to start the rice, since it can take a while. I use a rice cooker, but you do you.

IMG_20160518_174844123

I love my rice cooker.

You may also want to prepare a few other ingredients.

IMG_20160518_174851569

The eggs.

IMG_20160518_180249868

The crab. You may want to sort through this just to make sure there’s no shell in it.

I used a wok, because its size was so well-suited to the volume of the dish, but you don’t have to. In any case, heat some oil in the wok and stir-fry the crab, garlic, and eggs together until the eggs have been cooked.

IMG_20160518_180437515

Apply heat.

Next, add a few other things: the cooked rice, the Maggi seasoning, the fish sauce, and the sugar. Mix it all together and cook until everything is hot.

IMG_20160518_182915244_HDR

Add the rice.

IMG_20160518_183058454_HDR

And then a few other things.

Next, add the lemon juice (to taste) and the thai chili peppers (to taste).

IMG_20160518_183915180

Thai chilies can be hot.

IMG_20160518_183456704

But tasty, though.

The rest of the ingredients don’t need to cook thoroughly – in fact having them relatively uncooked (even cold) can be kind of nice. Especially if you added a lot of chili heat, as I did.

IMG_20160518_183513875

Scallions are sometimes referred to as green onions.

So go ahead and add the scallions, tomatoes, cucumbers, and cilantro.

IMG_20160518_180110091

Adding things, adding things.

IMG_20160518_183756394

Adding things, adding things.

IMG_20160518_183911330

I want to make this again now.

Then mix it together, and enjoy!

Tagged , , , , , , , , , , , , , , , , | Leave a comment

Coriander Chicken

This is one of my favorite dishes to make. It’s delicious, it tastes fresh, and it’s spicy (though you can make yours less so if you wish). The ingredients are:

  • Chicken (2-3 pounds)
  • Cilantro (2 bunches)
  • Jalapeno Peppers (5-6, or less if you wish)
  • Onion (3 medium)
  • Garlic (6-7 cloves)
  • Ginger (2-3 inch, peeled and fresh)
  • Green bell peppers (3 or so)
  • Tomatoes (3 or so)
  • Salt
  • Oil
IMG_20160508_162410279

The ingredients.

The first step is to cut up the chicken. Then, season liberally with salt – I’d say 3-4 tablespoons worth. Set aside for a bit.

IMG_20160508_184104049

Chicken chunks

IMG_20160508_184131460

Chicken chunks in salt.

The next step is making the coriander marinade. Doing so will probably require a few runs though your blender, depending on what its capacity is. Basically, you’ll want to add together the coriander, onion, garlic, ginger, and jalapeno pepper, and blend it all together. When you do so, it may help you (again, depending on your blender) to add a bit of water to the bottom.

IMG_20160508_185232668

The cilantro.

IMG_20160508_185248163

Plus ginger and garlic.

IMG_20160508_185321807

Plus onion.

IMG_20160508_185406623

Plus hot pepper.

The blending should yield a delicious-looking sauce like this:

IMG_20160508_185953407_HDR

The sauce.

Add it to the chicken, and marinade for 30 minutes or so.

IMG_20160508_190055228

Marinading.

Meanwhile, you can slice up the peppers and tomatoes; I do it like so:

IMG_20160508_192126012

Tomatoes and bell peppers and steel bowls, oh my!

When you’re ready, add some oil to your pan (I use coconut oil), and then add the chicken/marinade mixture.

IMG_20160508_194306067

A bit of oil never hurt anybody.

IMG_20160508_194521441

Add it to the pan.

Cook until the chicken is partially cooked through, and then add your tomatoes and bell peppers. Continue cooking until the chicken is done, and the peppers and tomatoes ahve reached your desired level of crunchiness/softness. You may want to cover the pan during this time. When you’re done, the sauce won’t have the same vibrant green color anymore, but it’ll still taste fresh and delicious. Serve over rice, and enjoy.

IMG_20160509_160433950_HDR

Done cooking.

IMG_20160508_235850728

Yum over rice.

Tagged , , , , , , , , , , , | Leave a comment

Green Curry Paste

Next, the green curry paste. The ingredients are slightly different:

  • Fresh jalapeno peppers (10)
  • Fresh Thai chili peppers (5 green)
  • Shrimp paste (1 tsp)
  • Cumin (1 tsp)
  • Garlic cloves (8)
  • Galangal (5 thin slices)
  • Lemon grass, chopped (1/4 cup)
  • Shallots, chopped (1/4 cup)
  • Cilantro stems (chopped, 1/2 cup)
IMG_20160328_195259603

The ingredients.

Once again, this recipe is mostly about blending stuff together – even more so, since we won’t fry this paste at the end. So basically: add everything together and blend it until it’s smooth.

IMG_20160328_195512426_HDR

Adding the jalapenos.

Thai chili peppers are some of my favorite hot peppers. They’re pretty easy to find at an Indian or Asian grocery; they’re much smaller than jalapenos but pack a wallop of heat.

IMG_20160328_195623860

Adding the Thai chilis.

IMG_20160328_195914437_HDR

Adding the cilantro.

IMG_20160328_200646918_HDR

Adding the garlic.

IMG_20160328_201034426_HDR

Adding the shallots.

IMG_20160328_201612371_HDR

Adding the lemongrass.

IMG_20160328_201838711_HDR

Adding the galangal.

IMG_20160328_202004968_HDR

Adding the rest.

IMG_20160328_202536137_HDR

Blend until smooth, and then you’re done!

Tagged , , , , , , , , , , | Leave a comment

Red Curry Paste

Curry pastes – in particular, red and green curry pastes – are the basis of a lot of Thai cooking, so to make many of the meals in my beautiful Thai cookbook, I first had to make the curry pastes, which can be preserved for later in the refrigerator. First, the red paste – the ingredients are:

  • Onions (1/2 cup, chopped)
  • Garlic cloves (8 or so)
  • Salt (1 tsp)
  • Shrimp paste (1 tsp)
  • Cumin (1/2 tsp)
  • Cilantro stems (1 tablespoon, chopped)
  • Lemon grass (2 tablespoons)
  • Dried red jalapeno chilies (10)
  • Galangal (4 thin slices)
  • Coconut oil (3 tablespoon)
IMG_20160328_181312032

The ingredients.

Galangal – that ginger-looking thing on the right-hand side – wasn’t easy to find. I went to an Asian market, and even they had to fetch me one from the back room. The dried red chilies might also have been difficult to find, but we happened to have a bouquet of dried hot peppers in our kitchen, which included several jalapenos.

The next step is simple: you put everything (except the oil!) into a blender and process until it’s smooth.

IMG_20160328_181730902

Adding the onion.

IMG_20160328_182049722

Adding the garlic.

IMG_20160328_182112492

Adding the peppers.

IMG_20160328_182304827

Adding the galangal.

Galangal is easy to prepare – just use it like you would ginger (i.e. trim off the outer skin). For lemon grass, you also peel away the outer layers and – well, here, this link will help (if you need it).

IMG_20160328_182758931_HDR

Adding the lemon grass.

IMG_20160328_183007651

Adding the cilantro.

IMG_20160328_183044843_HDR

Adding the cumin.

IMG_20160328_183727083

Adding the shrimp paste.

Once everything is added, run the blender! Run it for a while, until everything runs together.

IMG_20160328_184806110

Bzzzz.

Then take everything out and add it all to a skillet with the oil, and fry the paste on medium-high heat for five minutes or so. I fried mine for longer, because I found it was helpful to add a wee bit of water in the food processing stage – if you also add water to help the medicine go down/help the blades go round, you may also want to fry the paste for a little longer. But beware! With all those hot peppers, the aroma may leave you sniffling or sneezing.

IMG_20160328_185252085

Frying.

Eventually you’ll end up with something like this, which you can bottle up (as I did) and put in the fridge.

IMG_20160328_190647379

For later!

Tagged , , , , , , , , , , , | Leave a comment