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Saturday, April 27, 2013. Tofu after pressing excess water for about 15 minutes.the longer you press the firmer it becomes. I have a secret to share about cooking rice I learned from an Indian friend of mine, if you soak the rice for about 10 minutes in water before you rinse and begin to cook the rice grains will take less time to cook as the initial soak has already started to penetrate the grains. Here I am pre-frying the tofu before putting into the curry. Coconut milk, a main component in green curry.

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americanina | americanina.com Reviews

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Saturday, April 27, 2013. Tofu after pressing excess water for about 15 minutes.the longer you press the firmer it becomes. I have a secret to share about cooking rice I learned from an Indian friend of mine, if you soak the rice for about 10 minutes in water before you rinse and begin to cook the rice grains will take less time to cook as the initial soak has already started to penetrate the grains. Here I am pre-frying the tofu before putting into the curry. Coconut milk, a main component in green curry.

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9 labels food

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americanina | americanina.com Reviews

https://americanina.com

Saturday, April 27, 2013. Tofu after pressing excess water for about 15 minutes.the longer you press the firmer it becomes. I have a secret to share about cooking rice I learned from an Indian friend of mine, if you soak the rice for about 10 minutes in water before you rinse and begin to cook the rice grains will take less time to cook as the initial soak has already started to penetrate the grains. Here I am pre-frying the tofu before putting into the curry. Coconut milk, a main component in green curry.

INTERNAL PAGES

americanina.com

1

americanina: Mauritius Magnific

http://www.americanina.com/2013/04/mauritius-magnific.html

Tuesday, April 2, 2013. Entrance to our resort, located on the very southwest tip of Mauritius. The UNESCO world heritage site of 'Le Morne' can be seen in the background. The beginning of a beautiful sunset. Tucking into a Bloody Mary cocktail, getting ready for the "show". I learned every sunset here has a unique character, and plays out like carefully planned coursed meal, with the viewer needing to savour and reflect on each one. Subscribe to: Post Comments (Atom). Anna The Red's Bento Factory.

2

americanina: Island Tour

http://www.americanina.com/2013/04/island-tour.html

Friday, April 5, 2013. A shot of Le Morne from the "other" side. From our boat tour of the east side of the island, we wanted to see more, so we chartered a tour to go more "inland." Our driver was extremely knowledgable about his home and very proud to be Mauritian. Needless to say we learned a lot and experienced some great "off the beaten tourist path" places. A captivating higher view of the coast of the island where we spent most of our time. A quick stop at the Rhumerie de Chamarel (rum factory).

3

americanina: April 2013

http://www.americanina.com/2013_04_01_archive.html

Saturday, April 27, 2013. Tofu after pressing excess water for about 15 minutes.the longer you press the firmer it becomes. I have a secret to share about cooking rice I learned from an Indian friend of mine, if you soak the rice for about 10 minutes in water before you rinse and begin to cook the rice grains will take less time to cook as the initial soak has already started to penetrate the grains. Here I am pre-frying the tofu before putting into the curry. Coconut milk, a main component in green curry.

4

americanina: January 2013

http://www.americanina.com/2013_01_01_archive.html

Saturday, January 26, 2013. Borough market is split up into sections, this was a hall connecting a few of them. One of the first stands we saw upon entering. I ate one of these delicious cookies! Graphic artwork on display in the Underground. Wednesday, January 9, 2013. Traditional panettone with sultana's. Depending on how many people you are feeding will affect the quantity of eggs, milk and bread you will use, here I used 3 eggs and about 2/3 cup of milk and a heaping teaspoon of cinnamon. As promised...

5

americanina: February 2013

http://www.americanina.com/2013_02_01_archive.html

Sunday, February 24, 2013. A great item to purchase if shopping in Italy. for some reason these breadcrumbs just taste better because they are FROM Italy. As I feel winter slowly slipping away (I hope and pray it is! I am craving a few winter weather/comfort dishes. This is one that I always look forward to when staying at my mother-in-law's. I finally watched her make it one day so I could try and replicate it for myself when I need a pick me up at home in England, (which is most of the time!

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Saturday, April 27, 2013. Tofu after pressing excess water for about 15 minutes.the longer you press the firmer it becomes. I have a secret to share about cooking rice I learned from an Indian friend of mine, if you soak the rice for about 10 minutes in water before you rinse and begin to cook the rice grains will take less time to cook as the initial soak has already started to penetrate the grains. Here I am pre-frying the tofu before putting into the curry. Coconut milk, a main component in green curry.

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