How To make Chilau
500 g Rice, basmati
4 tb Salt
4 tb Butter
Wash the rice well in a colander then put it in a bowl with 2 tb salt and lukewarm water to cover. Stir and let it soak overnight if you can, or at least for 1 hour. The longer the better. Fill a large saucepan with plenty of water, add 2 tb salt and bring to the boil. Sprinkle the drained rice in gradually and let it boil vigourly for about 4 to 8 minutes. The time depends upon the batch of rice but is ready when if you bit on a grain of rice you consider it to be slightly underdone, slightly harder than you would like to eat it. Drain quickly and rinse in lukewarm water. Put 2 tb butter and let it melt in the bottom of a pan, add all the rice and stir. Cover with 2 more tb of butter. Stretch a clean cloth over the top of the pan, put the lid on the top and lift the corners of the cloth up over it. Leave the rice to steam for 20 to 30 minutes over a very low flame. It should be cooked and separate. The crisp, brown, golden crust that forms at the bottom is considered a delicacy to be offered firs to guest. It is called 'dig'. Remove it with a spatula and serve separately. From: A New Book of Middle Eastern Food by Claudia Roden.
How To make Chilau's Videos
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Super easy recipes the one of the best baked potatoes you’ve ever had! ????
See recipe here:
Chilau Seafood Sauce - Tampa Tradition Since 1920
Lobster Ramen Recipe using Chilau Foods Flavor Base
Below is the link to order the flavor base
Full recipe is on my Pinterest and IG
How to make amazing salmon patties - old school southern recipe
How do you make amazing salmon patties? This video will teach you step-by-step how to make the best salmon patties that are crispy on the outside and tender and flavorful on the inside. You can use this recipe for any type of fish, or even chicken if you prefer. I also have a great recipe for crab cakes as well!
Get the Chilau Welcome Kit and try this recipe!
Pan used, 12 non-stick Fry Pan
INGREDIENTS:
- 1 lb salmon meat - canned
- 1 1/2 cup panko bread crumbs
- 1/4 cup minced parsley,
- 1/2 cup mayo
- 1 large egg
- 1/4 cup Chilau Original flavor base
- 2 tablespoon butter
- 1 tsp Chilau Garlic Pepper
- 2 Tsp Lemon Juice
-
Remoulade Sauce
- 1 Cup Mayo
- 1/2 Cup Chilau Flavor Base (Use Boil Bomb for more heat)
- 1/4 Cup Yellow Mustard
- 1 Tsp Prepared Horseradish
PREPARATION
1: Drain the salmon from can and set aside.
2: In a small bowl, whisk the egg, mayo, Chilau, Garlic Pepper seasoning and lemon juice.
3: Add the salmon, bread crumbs and parsley and mix gently until well combined.
4: Shape the into 6 cakes about 1 inch thick.
5: Cover with plastic wrap and refrigerate for 1 to 3 hours.
6: In a nonstick skillet or cast iron pan, heat cooking oil, just enough to cover bottom of pan to 320 degrees.
7: Cook patties until the edges reach golden brown then Flip the cakes and repeat.
Serve as is with the option to create a slider or along side some creamy grits.
Chilau Shrimp’n Grits with Scallops and Smoked Sausage
Super easy and quick recipe for Chilau Shrimp’n Grits!
Ingredients:
1/4 Cup Chilau Sauce
1/4 Lb Shrimp
1/4 Lb scallops
1/4 lb smoked sausage
1/4 Cup Chopped Onion
1 Tbsp Butter
Preparation:
1: Sauté Onions in butter until crispy then add sausage and sauté until crispy
2: Add Seafood and sauté 2.5 minutes, flip and sauté 2 minutes.
3: Add #ChilauSauce, reduce heat and simmer additional 5 minutes.
Serve over grits!
Quick Home Remedie For Chest Congestion & Blocked Nose | Ajwain Potli | Early Foods
@shalini-earlyfoods879
Ajwain Potli, one of the most effective remedies for a chest congestion, blocked nose etc.
When you roast Ajwain for 5 mins on a tawa, half the cold runs aways with just the aroma in the house..:-)
Do try this traditional home remedy if you or your little ones get a stuffy nose or chest congestion.
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