RESEP MINUMAN PANAS TEH TAHLUA

RESEP MINUMAN PANAS TEH TAHLUA NIKMAT

BAHAN :
  • 1 sachet Teh melati
  • 1 gelas Air
  • 1 butir Kuning telur
  • 2 sdm Gula pasir
  • 1 potong Jeruk nipis
CARA MEMBUAT MINUMAN PANAS TEH TAHLUA :
  1. Didihkan air lalu masukan teh melati.
  2. Siapkan gelas, campurkan kuning telur dan gula sampai mengembang.
  3. Tuangkan teh yang sudah mendidih ke gelas berisi kocokan telur.
  4. Sajikan bersama potongan jeruk nipis.

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Spicy Orange Zest Beef – It Is What It Is

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Spicy Shrimp Etouffee - If You're Texting the Recipe Just Enter "A2FEY"

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For whatever reason, I've recently been on a Cajun/Creole cooking kick. Here's the finished shrimp etouffee video recipe I promised last week, and man, was it good! Etouffee is one of New Orleans' most famous dishes - it's spicy (or can be), aromatic, brightly flavored, and very comforting, all at the same time. Etouffee comes from the French word for "smothered," and I would describe the dish as a rich, shrimp gravy served with rice. In general, Creole cooking is not that common for the average home cook. I think, from a distance, it may look like Creole cooking is fairly complicated. While some recipes do have lots of steps, most of the classics, like this shrimp etouffee, are quite simple to make. Speaking of famous New Orleans recipes, folks in my age group may remember with some amusement, the blackened redfish craze from the early eighties. Chef Paul Prudhomme, of K-Paul's Louisiana Kitchen, introduced America to that old Cajun favorite, blackened fi...
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Spicy White Bean and Chicken Chili - A White Chili to Battle the Winter Blues

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This white chili video recipe was inspired by a cup of sp icy chicken and white bean soup I had during my recent trip back east. I love chilis (yes, that's how you spell it) of all s hades and spices. While beef is most familiar to my c hili kettle, pork, turkey, and even lamb do make the occasional appearance. But, what about chicken? I rarely think of using chicken, so I was glad that cup of soup came along to remind me how great a chili, chicken can make - if you stay away from the horrible ground stuff. For me, chick en makes for a very poor ground meat. It's too lean, too dry, too chalky, and too "I wish this was ground chuck." The key here is chicken thighs - moist, shapely, boneless-skinless chicken thighs. The difference they make in taste and textu re is significant. By the way, don't s ubstitute chicken breasts. In my opinion, the small amount of fat savings are not worth the step-down in flavor. Enjoy!   Ingredients: 2 pounds boneless, skinless chicken...
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