Blachan is a staple in most old-Broome households, with this Malaysian influenced condiment bring heat and flavour to seafood, curries, or eaten on bread.

Blachan is a staple in most old-Broome households, with this Malaysian influenced condiment bring heat and flavour to seafood, curries, or eaten on bread.

2 cups jasmine rice, rinsed until the water runs almost clear (2-3 times) 2 1/2 cups stock or water 1 tsp. salt 1 14 oz. can coconut milk Juice and zest of 1 lemon  Methods/steps  In a pot with a tight-fitting lid, combine all ingredients. Bring to a boil over medium-high heat, cooking uncovered; stir occasionally. When rice boils, cover pot and reduce heat to low. Cook 15 minutes. Remove from heat and let sit with lid on for 10 minutes.

2 cups jasmine rice, rinsed until the water runs almost clear (2-3 times) 2 1/2 cups stock or water 1 tsp. salt 1 14 oz. can coconut milk Juice and zest of 1 lemon Methods/steps In a pot with a tight-fitting lid, combine all ingredients. Bring to a boil over medium-high heat, cooking uncovered; stir occasionally. When rice boils, cover pot and reduce heat to low. Cook 15 minutes. Remove from heat and let sit with lid on for 10 minutes.

Chocolate Honey Coconut Butter is so creamy and delectable! Get 2 recipes for coconut butter and enjoy all the wonderful health benefits from eating it. #superfoods #recipes #coconut

Chocolate Honey Coconut Butter is so creamy and delectable! Get 2 recipes for coconut butter and enjoy all the wonderful health benefits from eating it. #superfoods #recipes #coconut

Apricot and almond spread - great on toast/muffins/ice cream/yoghurt    lovely when added to cocolate cake recipes

Apricot and almond spread - great on toast/muffins/ice cream/yoghurt lovely when added to cocolate cake recipes

This must be the fastest way there is to create a culinary sensation. You do scarcely a thing - just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar - and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp.  If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don't eat get cold, as…

Mirin Glazed Salmon

This must be the fastest way there is to create a culinary sensation. You do scarcely a thing - just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar - and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp. If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don't eat get cold, as…

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