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Bento d'oiseaux en colère

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Wow!!! Je peux pas le manger............Trop mimi
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Vietnamese Bread — Have you tried it or not?
When it comes to Vietnamese cuisine, few dishes are as iconic as the famous Banh Mi. It is the quintessential Vietnamese sandwich and a snack you just can’t miss if you’re heading to the country. Whilst it is easy to get lost in the flavours of this delicious baguette, Banh Mi also has a fascinating history, which has cemented its importance in Vietnam’s evolving food scene. In this post, i tell you all about my love affair with Banh Mi and why it has earned the title, ‘King of Sandwiches’! Last year, I met a bunch of Aussies in Prague, and we bonded well. They were big foodies. I remember discussing different cuisines with them, and a big part of our conversation revolved around a mutual love for Vietnamese street food, and in particular for Banh Mi (Bánh Mì in Vietnamese). Vietnamese street food is some of the best in the world! Photo credit: Miroslaw Podyma This got me thinking about how much I enjoyed chowing down on a tasty Banh Mi during my time in Vietnam. Whether it was in northern Hanoi or southern Saigon (also known as Ho Chi Minh City); I remember eating Banh Mi every single day and loving it! In my opinion, Banh Mi is right up there with Pho as an essential Vietnamese food and you’d be crazy to miss it on your trip! What is Banh Mi? Banh Mi literally translates to bread, meaning a baked food containing wheat. However, this term has also become the go-to name for the famous Vietnamese sandwich, served in a French baguette with a mix of meats and vegetables. Bánh Mì Ingredients Ống ruột gà lõi thép bọc Inox Banh Mi can be prepared in a number of ways. My favourite variation is known as ‘ga nuong xa’, which is a fusion of grilled chicken, chilli and lemongrass. The crispy bread and crunchy vegetables blend so well with the meat — yum yum!Despite the number of variations, most Banh Mi stalls make the Vietnamese sandwich with the same core ingredients: Crusty French baguette The bread itself is made of wheat flour, but it can also contain rice flour. You usually have the option of getting your Banh Mi toasted. In my opinion, the Banh Mi must be toasted to acquire the best taste! Pâté A popular condiment in French cuisine, pâté is sometimes added to the Banh Mi, along with mayonnaise and chilli. Cuts of meat Most stalls sell Banh Mi with varying meat options including pork, beef or chicken. It is also possible to buy vegetarian Banh Mi too! Pickled carrots White radishes are often pickled with the carrots in a shredded form. This mix is called đồ chua in Vietnamese. Coriander Also sometimes referred to as cilantro, coriander is a herb that many love to hate. For most, the herb will have a tart citrusy taste but there is a small minority that taste dish soap when they eat it. If this is you, remember to ask for your Banh Mi without cilantro. They often pack Banh Mi full of coriander. Photo credit: David Kiwi Cucumber Fresh cucumber slices are often included in Banh Mi sandwiches. Maggi Seasoning Sauce Some places use Maggi seasoning sauce to help flavour the Banh Mi. Those from India are usually familiar with this sauce, however, Maggi is easy to buy in mainstream supermarkets across the world. Seasonal vegetables The reason these sandwiches stand out is because of the use of seasonal local ingredients. The stall owners shop twice a day and put fresh vegetables and herbs inside the dense baguettes. The freshness is real, unlike the food in some of the famous fast-food restaurants! How to Make Bánh Mì Making Banh Mi is probably simpler than you think. The key is finding high-quality ingredients and bread with the perfect soft interior and crunchy exterior. Check out the video below for a crash course in how to make Banh Mi with grilled pork! Banh Mi Goes Global Through speaking to my new-found Aussie friends, I learnt that many Vietnamese immigrants who moved to Australia popularised the sandwich through Asian bakeries across the states of New South Wales and Victoria.Vietnamese cuisine has also grown in popularity across North America and Europe. Whether it comes in the form of a trendy food truck at a music festival or in a high-end shopping mall, you’re sure never to be too far from Banh Mi! Banh Mi has become one of Vietnam’s most popular street foods! Photo credit: Lizzie Duffell *(taken at Banh Mi Queen in Hoi An). Cost of Bánh Mì in Vietnam Most stalls selling Banh Mi on the streets of Vietnam charge under one dollar for a sandwich. I don’t know any other food that gives you such high quality for that price! These are particularly great if you have overspent and are looking for cheap but filling food to conserve your travel budget!
Best Meat Masala Powder
Some of these ingredients are so well-known that they have become household names, like the tandoori masala, the paneer masala, the kachumber masala, the red chilli masala, the korma masala, the masala dabba, the varied masala and the लप्पल. The most famous of all are the masala tomatoes and the masala potato (masala chanja).  I think in recent years, as the number of Indian restaurants and grocery stores has increased, the masala tomato has become a much more celebrated ingredient. I don't think Indians have been aware of its lengthy history, however. But before this tomato became accepted as a staple ingredient in Indian cuisine, it was just one of many tomato varieties and it took a long time for them to become widely accepted. Produce is picked at the peak of ripeness, herbs and spices are freshly harvested, and dishes are made with the freshest and most pure ingredients.  Here’s a recipe for the magical Maharashtrian Rasmalai, a signature sweet cheese cake. http://century-foods.com/best-meat-masala-powder/ The recipe starts with a dough that is pressed into a large circular sheet, then rolled and rolled, and finally spread with a sweet cheese filling, and topped with a thick layer of fresh whipped cream.    The cake is  never  finished all the way through, but instead frozen so that it can be sliced and served with the fresh whipped cream (known as ras), at any time of the year (I can’t say the same for your cake stand – once the frozen slices are removed from the freezer you probably won’t want to use it again for a while). Ingredients for the filling 75g / 3oz. melted butter (¼ cup). Click Here for more.
How to take care your electric pressure cooker
Pressure cookers can do (and cook) just about everything, except cleaning itself! Knowing how to clean it is important to keep your favorite appliance up and running for many years. If you have an electric pressure cooker, these tips are for you. Learn how to thoroughly clean this amazing appliance.  How to Clean Electric Pressure Cookers Keep in mind that vinegar is used for this cleaning process and it can damage stone countertops. So, if you have a stone countertop, make sure to wash your cooker on another surface. Some pressure cookers have dishwasher-safe inserts. Always check the manufacturer instructions.  Here’s how to clean your pressure cooker by hand. Remember to clean and wash after every use! You’ll need:  - 3 Microfiber cloths  - Microfiber sponge  - Distilled white vinegar in a splash bottle - Dishwashing liquid  - Warm water  - An toothbrush or little clean brush  1. Always unplug electric pressure cookers before cleaning them. Remove inserts and pot.  2. Use the brush to remove any food that may be stuck to the outside of the cooker.  3. Lightly spray a clean microfiber cloth with vinegar and use it to wipe down the outside of the pressure cooker.  4. Dry with a clean microfiber cloth.  5. Wash your pressure cooker lid, inserts and pot in the sink with dishwashing liquid and warm water.  6. Dry the cover and any other parts of the cooker with a microfiber cloth. Let it air-dry for a few minutes. Deep Cleaning Once in a while, you should deep clean your pressure cooker. How often you should do this depends on the type of food you usually cook and the frequency of use. You’ll need:  - Mild dishwashing liquid  - Warm water  - Microfiber cloths  - Distilled white vinegar  - A shallow pan 1. Follow the steps above to clean the outside of your cooker, its inserts, lid and pot. 2. Fill your kitchen sink with warm water and add some drops of dishwasher.  3. Remove the float valve (be very careful!) and wash it by hand in the sink.  4. Use a dry microfiber cloth to dry thoroughly before putting the valve back. Make sure the float valve is free to move up and down.  5. Remove the anti-block shield from the cooker’s lid, but don’t remove the steam valve. Just wipe the steam valve clean with a microfiber cloth. Wipe down the anti-block shield and put it back.  6. Remove the electric pressure cooker sealing ring. 7. Inspect the ring to make sure it is intact and still fits firmly. If it seems to be cracked or loose, get a replacement. The sealing ring must be whole and firm for the cooker to work properly.  8. Pour vinegar into the shallow pan so that it’s deep enough for the electric pressure cooker sealing ring.  9. Place the sealing ring inside and let it sit for around five minutes.  10. Remove the ring from the vinegar and wash it with dishwasher and warm water.  Let the ring dry totally before replacing it. Make sure that it fits firmly.