As the business continued to evolve, we'd make designs that people really loved.
kecap manis (Indonesian sweet soy sauce).Gochujang (Korean chile paste.
In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt.In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil.Cover and cook over very low heat until tender, 20 minutes.
Remove from the heat and let stand for 5 minutes, then fluff with a fork..Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil.
Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter.
Heat 1 tablespoon of the vegetable oil and add the tofu.But the one I could eat every day is yogurt rice, which combines tangy yogurt, rice, salt, and a zingy tadka, or spices toasted in ghee or oil, made with urad dal, mustard seeds, chile peppers, and curry leaves.
It takes minimal effort and offers maximal comfort — hard to beat a recipe like that.” —.Khushbu Shah, restaurant editor.
Rice Pudding with Poached Rhubarb.“There's very little I love more than rhubarb — finding it at the farmers’ market is a true highlight of the year.