Today, let’s learn about Vattayappam - a type of fluffy, steamed rice & coconut cake from India. According to @worldfood_onmy_table, it is similar to Appam but with a slightly thicker batter. She serves it with Varutharacha Kadala Curry made using black chickpeas, shallots, roasted coconut and a variety of spices. Swipe for more photos! 😍 #RollingGrace

A year older, and cooler than ever.

Today’s gonna be a great day because it’s my birthday.

Ok, maybe thicker-skinned too. 🤣🤣🤣

以蒜頭、鯷魚、羅勒、檸檬汁和堅果，拌入品質優質橄欖油和帕馬森起司手工製成 ，相信大家對青醬並不陌生，但手工製作的青醬你一定要試試 ! 先炒過你喜歡的肉類、海鮮或蔬菜，在加入青醬，無論配上義大利麵、燉飯或者Gnocchi都很適合 ! 很推薦使用蛤蠣或其他海鮮，能夠襯托鮮味!

手工做的青醬較濃稠，需要加入煮麵水讓醬變稀釋(大約150cc)，也可看個人調整決定，若是煮海鮮或燉飯，可加入一般清水或高湯自行稀釋至喜歡的濃度 ，做千層麵或抹土司不需要兌水。


Handmade with garlic, anchovies, basil, lemon juice and nuts, mixed with high-quality olive oil and Parmesan cheese. I believe no-one is a stranger to pesto, but you must try our handmade one, it makes a world of difference! Fry your favorite meat, seafood, or vegetables first, then toss them in our pesto and serve it with pasta, risotto, or gnocchi. Try pairing it with clams or other seafood to really bring out that delicious umami flavor!
Our handmade pesto is thicker than usual, so you will need to reserve some pasta water and add it to the sauce to dilute it (around 150cc should do, but you can adjust the amount according to personal preference!). If you are making seafood or risotto, you can add water or stock until it is diluted enough to suit your taste. There is no need to add water to make lasagna or spread it on toast!

#miahomemadefood #mia手作料理 #青醬 #pesto #homemadepesto #homemade #手工青醬 #自製青醬

Hello friends! Today we're going to share with you how to make juicy oven-baked smoked BBQ ribs at home.

Copying and practicing a recipe from a famous restaurant is the most challenging thing, but it is very interesting and we learn new things from it. In this video, we copied the taste of the famous pepper ribs, but made some modifications, because some ingredients are not found in this city. Chili’s slow-cooked pork ribs has been a top seller on the menu since 1986 and is still the best seller today. So this is a must try.

To make smoked flavor BBQ ribs without a smoker, we slow cook in the oven, and make the Chili's BBQ sauce with smokey chipotle in adobo, or it can be made by liquid smoke instead. The flavor is found in the sauce, and the cooking secret is slow-braising which can keep the meat juicy and tender like the original. You can use the barbecue sauce suggested in the recipe below or use your favorite homemade or store-bought sauce. Hope you like it. Enjoy. :)

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How to make Oven-Baked Smoked BBQ Ribs

✎ Ingredients
pork ribs 950g

☞ for dry marinades
coarse salt 70g
black pepper 15g
ground white pepper 4g
cayenne pepper 2g
granulated sugar 3.5g
garlic powder 1.5g
onion powder 1.5g

☞ for BBQ sauce
chipotle peppers in adobo 7g
regular soy sauce 32g
tomato paste 70g
ketchup 20g
chicken broth 30g
apple cider vinegar 35g
dark beer 45g
fresh orange juice 87g
minced garlic 10g
chili powder 1.5g
onion powder 5g
salt 3g
black pepper 2.5g
light brown sugar 130g

1. Combine together coarse salt, black pepper, ground white pepper, cayenne pepper, granulated sugar, garlic powder and onion powder, mix well.
2. Line a baking tray with foil or parchment paper.
3. Place the ribs on the baking tray, pat dry the ribs with paper towels on both sides.
4. Using a sharp knife to take off  excess fat. Just keep a little fat.
5. Remove the silver skins or whitish dense skin on the bone side of the ribs.
6. Then turn the meatier side facing up, generously season with 1 tablespoon of dry marinades.
7. Cover with another foil, shiny side out.
8. Preheat the oven to 135C, bake for 2.5~3 hours.
9. While the ribs bake, make the barbecue sauce. Add all the sauce ingredients together, using an immersion blender to blend the ingredients until smooth. Pour into a saucepan and cook over medium-low heat for 15-20 minutes, stirring often until thicker.  
10. Once baked, remove foil and transfer to a new baking tray and brush ribs with the barbecue sauce on both sides. Let the bone side facing up.
11. Preheat the oven to 220C, bake for 5 minutes, then turn the meatier side facing up and brush a little bit of sauce and bake for 10 minutes or until  ribs have been caramelized.
12. Transfer the ribs to a plate or a cutting board, brush with sauce again if needed and serve.
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Chapter:
00:00 intro
00:35 Ingredients
01:07 how to make season spice
02:33 prepare the ribs
03:56 slow cook ribs in oven
04:55 how to make smoked BBQ sauce
08:32 caramelized the ribs
11:11 enjoy
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#BBQRibs
#copycatRecipes

Bonito Tataki (Seared Bonito) is the representative sashimi dish of Kōchi prefecture. When the bonito skin is seared and charred, it gives an appetising aroma to the sashimi. Slice the fillets thicker than usual sashimi slices and eat them with ponzu dressing.

Street Fighter II': Champion Edition (or Street Fighter II Dash, as it is officially pronounced in Japan) is a port of the 1992 arcade game of the same title released for the PC Engine. It was the second and last Street Fighter game released for the platform, following Fighting Street (a retitled port of the original Street Fighter). Unlike its predecessor, which was one of the first PCE games released in CD-ROM² format, the PCE version of Champion Edition was a 20-Megabit HuCard, which was the largest ROM size that the format was ever available in. As a result, the Champion Edition HuCard is a bit thicker than other releases.

The PCE version of Champion Edition was the second console release in the Street Fighter II series, following the Super NES version of Street Fighter II: The World Warrior released the previous year. The PCE Champion Edition was considerably more accurate to the arcade version compared to the SNES World Warrior, as it has more accurately drawn ending sequences and retains all of the announcer's voice clips (such as when counting down during the continue screen or when mentioning a country's name before a match), and it even restores the barrel-breaking minigame that was missing in the first SNES game. However, it lacks the Turbo mode that was later added in Street Fighter II Turbo: Hyper Fighting for the SNES, as well as in Street Fighter II′: Special Champion Edition for the Mega Drive.