What did we ever do for the Romans, they nicked the layering idea in their Lindas from our Cottage Pie when we were civilising them over here.
gives us a clue, aside from the rice bit
It's supposed to be butter chicken and shwarma rice (rice with meat topped with an egg) with a side of biryani rice for myself with naan to accompany the butter chicken.
the rice in the egg topped dish, i thought it was some form of pasta or nooden, its so long.
M'Sahib was in Tops in Central last week, and saw some Monkfish, reduced from 450 baht to 90 baht. She'd never had it before (Monkfish that is.....) so picked a box up. Anyway, made it for lunch for her today (I'm dieting). Went with a version involving a lemon dressing. Prepped it last night, making a marinade of finely chopped lemongrass, chopped kaffir lime leaves, some fresh thyme, and olive oil.
Cut the fish into smaller pieces and into the marinade and fridge over night.
Made the lemon dressing with lemon zest, caster sugar, olive oil, roasted and ground coriander seeds, some celery seeds, lemon juice, almonds, and chopped fresh coriander.
Fried the Monkfish pieces in some olive oil, about 4 minutes each side until slightly browned.
Made some basmati rice, fried off some onion first, then added the rice, some fresh thyme, bayleafs, and water. Brought to the boil then in the oven for 20 minutes. To finish the rice, added some roasted almonds, lemon juice, and ground cinnamon.
^ That's why you NEED an airfryer
Takes their fries and nuggets back to last night's pre pissed up and passed out crispness
Toasted polystyrene.
Mmmmm.
That's a kinda weird concept for a province restaurant Phil Pakistan food? I'm surprised and amazed at them giving it a crack. In my experience Filipinos aren't known for diversifying from the usual Adobo etc. But hey. Maybe there getting bored with it, and given a choice
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