MAYI MOULEN DJONDJON AK SÒS PWASON (Corn Meal Djondjon with Stewed Fish)
RECIPE MEASUREMENTS:
(Fish)
3 clean yellow tail fish
1/4 cup of oil
2 tablespoon of butter
1 small onion
3 tablespoon of EPIS
1 tablespoon of bouillon powder
1/4 green bell pepper
parsley and thyme
1 scotch bonnet pepper
Directions:
season the fish with EPIS
let it sit
to a hot pan, add oil and butter
then add the fish, let it simmer a little bit.
Add bouillon powder, bell peppers, parsley and thyme, and scotch bonnet
Add 1 cup of water for the sauce
let it cook
when comes to desired consistency, turn off the stove
then add onion
(Add lime juice if needed)
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(Maymoulen/Corn meal with Djondjon)
2 cups of maymoulen
2 cups of djondjon
1 cup of coconut milk
2 tablespoon of EPIS
1/2 tablespoon of salt
1 cup of black beans
1 teaspoon of bouillon powder
1 teaspoon of cajun seasoning
1 tablespoon of garlic pepper paste
2 tablespoon of oil
parsley, thyme, scotch bonnet pepper
Directions:
Boil djondjon for about 15-20 minutes
boil beans until it becomes tender
to a hot pan, add oil, add EPIS, beans and salt
stir, then add coconut milk
add parsley thyme and scocth bonnet pepper
add cajun seasoning
add djondjon water ( 6 cups)
when come to a boil, wash the 'mayimoulen' then add it to the water.
keep stirring
add bouillon powder.
let it cook on medium low and keep stirring.
Enjoy your Mayi Moulen Djondjon ak Sòs Pwason !
Bon appetit!
Spicy Ginataang Kalabasa at Ampalaya|Lutong Bahay Gulay Recipe|Gata Gulay Recipe MJ's Taraon
SPICY GINATAANG KALABASA AT AMPALAYA|LUTONG BAHAY GULAY RECIPE|GATA GULAY RECIPE MJ'S TARAON
SPICY GINATAANG KALABASA AT AMPALAYA
Ingredients
600 g Squash
325 g Bitter melon
350 g Pork
400 ml Coconut Milk
1/4 c water
4 cloves Garlic,chopped
2 pcs Shallot, sliced
3 pcs Red Chillies, sliced
2-3 tbsp Fish sauce/Patis
1tsp ground black pepper
salt(optional)
1 tbsp oil
4 cloves Garlic,chopped
2 pcs Shallot, sliced
3 pcs Red Chillies, sliced
2-3 tbsp Fish sauce/Patis
1tsp ground black pepper
salt(optional)
1 tbsp oil
Happy Cooking ????????????
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PUBLISHED SEPTEMBER 2020
SPICY GINATAANG KALABASA AT AMPALAYA
Ingredients
600 g Squash
325 g Bitter melon
350 g Pork
400 ml Coconut Milk
1/4 c water
4 cloves Garlic,chopped
2 pcs Shallot, sliced
3 pcs Red Chillies, sliced
2-3 tbsp Fish sauce/Patis
1tsp ground black pepper
salt(optional)
1 tbsp oil
4 cloves Garlic,chopped
2 pcs Shallot, sliced
3 pcs Red Chillies, sliced
2-3 tbsp Fish sauce/Patis
1tsp ground black pepper
salt(optional)
1 tbsp oil
Happy Cooking ????????????
If u are new to my channel
Don't forget to like,share,comments for suggestion.Subscribe today and hit the bell for my upcoming videos
Thank you ????????????
God Bless ❤️❤️
Pls follow me
# Instagram Sapphire Mhyr
# Fb Page Taraon nga Luto ni Manang Marjoy
PUBLISHED SEPTEMBER 2020
#SpicyGinataangaKalabasaAtAmpalaya
#LutongBahayGulayRecipe
#gulayrecipe
#vegetables
#MjsTaraon
#easyrecipe
#ilocanofood
#foodblogger
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#easyfoodvideos
Indian Fish Curry Recipe - Amazing फिश करी
Indian Fish Curry Recipe - Super this on, we are using Nile Perch but tilapia, kingfish in fact any whole fish will work. Enjoy. Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - -