Palauan Tinola Soup is a traditional dish in this little country. It is a marvelous chicken soup, with papaya and ginger as key ingredients.
Palauan Halo Halo is a delightful, refreshing dessert drink. A fruit flavored, milky, icy treat, halo halo is popular all over the Pacific Islands. You can use pretty much any fruits you like. This particular Palauan Halo Halo uses a predominance of mango.
Palauan Halo Halo Dessert Drink Recipe-
Broiled Fish Palauan Style is unique. A traditional favorite in this little country in the Pacific Islands, it features ginger, lime leaves, garlic, soy sauce and sesame oil as flavorings – outstandingly delicious!
Broiled Fish Palauan Style Recipe-
Puerto Rican Habichuelas Rosadas (Puerto Rican rice and beans) is the perfect compliment side dish to just about any Caribbean main entree. In fact, it is so tasty and filling, Puerto Rican Habichuelas Rosadas can be taken by itself as a full meal.
Puerto Rican Habichuelas Rosadas Recipe-
Māori Boilup, New Zealand Style, is another creation of the Polynesians who first migrated to and populated New Zealand. You can use almost any kind of meat you like. Typical veggies are kumara (sweet potato), watercress, potatoes, carrots, and cabbage. But here again, you can vary the ingredients and still create a real, authentic, and tasty New Zealand Māori Boilup.
Traditionally this meal is cooked in the hāngi. The hāngi is a kind of earth-oven, with heated rocks in a pit cooking the foods, wrapped in leaves and covered with soil. This was and still is a favored way of preparing food by the Polynesians who became the first “indigenous” natives of the majestic island of New Zealand. This New Zealand Māori Boil Up recipe can be made in a regular modern kitchen, however. For a post on how to build and cook with a traditional hāngi, click here.
Māori Boilup New Zealand Style Recipe-
How to Heat Cold Butter Without Melting It, is today’s Kitchen Tip.
We’ve all been there. You have yummy, fresh oven baked biscuits, or hot waffles or pancakes, all ready to serve, but – oh no! The only butter in the kitchen is in the refrigerator, cold and hard. You need soft butter, and you need it fast.
Problem is, most methods of heating butter to just where it is soft, not melted, takes a long time. Too long. Your delectables will no longer be nice and warm by the time your butter is ready to spread easily.
Well, fear not! Here, in this short video, is the answer to your dilemma, and the best answer to-
How to Heat Cold Butter Without Melting It!
Pretty slick, eh? I’ve tried it, and it works like a charm. So the next time you find yourself in need of soft butter, and all you have is a stiff cold stick of it, remember this simple method of how to heat cold butter without melting it.
That’s it for today, hope you found this kitchen tip to be helpful. Please do leave a comment – have you tried this technique? Do you have a favorite, good way of achieving the same results?
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