Mamma Teo's steamed prawns with vermicelli || Singapore.
Mamma Teo was clearing her fridge before our trip and decided to adopt a recipe for bamboo clams with vermicelli by using prawns instead. The fried garlic enhances the flavours of the prawns which in turn is absorbed by the vermicelli below. Simply superb!
Shepherd’s pie and a couple of pints are just about right to turn any frown upside down. Thank god for the Brits and what they do with food. 😂 for the full video and all the details, follow the link in the bio. 🙌
JUNGLEE MAAS and KHOBA ROTI... Junglee Maas ------ Born in the royal kitchens of Rajasthan, this dish is one that was apparently a favourite of the Maharaj of Sailana. Why 'Junglee' Maas though? Because this dish was cooked with meat caught during shikaars...Game meat such as wild boar, deer, etc, were most often used to cook up a rustic dish right within the jungles. And since it wasn't possible to carry a whole slew of ingredients, this was cooked with only basics.. A load of ghee, and tons of dried red chilies, some salt and meat..the meat was slow-cooked on fire for a few hours with occasional splashes of water, until tender, succulent and full of flavour. The process of cooking the meat also ensured that it remained free of spoilage during long jungle treks. Common variations include addition of different spices...I have added a handful of whole garlic cloves and a tiny bit of crushed coriander :) Khoba Roti---- Khoba Roti or Biscuit Roti is a popular Rajasthani bread made with atta...the roti gets its name because of the indentations all over its surface that are made by pinching the dough. The indentations are for catching and storing the ghee that is ladled on top of the hot rotis. #foodblogger#instapoular#vsco#delicious#foodporn#wanderlust#foodgasm#finedining#culinary#globetrotter#instalife#foodstagram#cooking#masterchefindia#instatravel#recipe#cottagecheese#incredibleindia#indiancuisine#newyork#lifestyle#yummy#luxury#cuisine#homechef#graphicdesign#greece#gordonramsey