@sprouht: 70 Year Old Says We Worry About THIS Too Much ☹️ comment what YOU think we should worry less about 💭

Sprouht

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Region: CA

Tuesday 30 January 2024 17:00:00 GMT

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Comments

nc :

This woman gave an authentic, thoughtful response. I’m taking notes 🥰

2024-02-01 17:31:42

3

Annimad :

I looooove her🥰🥰🥰

2024-02-01 23:44:24

2

ModjoRoby🌴 :

A brava. Ho capito. 🥰 Grazie

2024-02-04 01:48:21

1

cher :

love these interviews 💕

2024-02-02 01:29:58

1

KT :

She is my fave person I’ve ever seen you interview 😭

2024-01-31 01:46:36

1

mazone27 :

Beautiful Italy

2024-02-02 02:45:11

0

VittoriaC4 :

Marriage

2024-01-30 20:51:15

0

"𝐉.𝐍" :

❤

2024-01-30 18:28:28

0

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Who loves Tiyula Itum? 🍲 This “black soup” is a regional soup from the south of the Philippines and is made with burnt coconut and your choice of protein (usually beef or goat meat). 🖤 The charred taste of this Tausug delicacy is elevated by the addition of lemongrass for that clean aftertaste that leaves you wanting more. Try cooking this in your kitchen and let us know what you think! TIYULA ITUM From the book: I am Filipino Ingredients: 3 cups unsweetened coconut flakes 6 tablespoons vegetable oil 2 pounds beef rump roast, cut into 1-inch cubes kosher salt and freshly ground black pepper 1 medium white onion, diced ½ cup minced fresh ginger 5 tablespoons, minced garlic 4 lemongrass stalks, outer leaves removed 4 bird's-eye chiles, seeded and thinly sliced 6 cups beef broth 2 tablespoons white sugar 4 to 6 cups, cooked white rice, for serving Procedure: 1. If using the whole coconut, break it open and scoop out the meat. Place the meat in a mortar and char it using a kitchen torch then pound it with a pestle for 5 to 8 minutes until all the pieces have broken down and are fully blackened. 2. If using coconut flakes, heat your largest skillet over high heat and add the coconut flakes. (Work in batches if they do not easily fit in the pan all at one time.) Toast, stirring the flakes often, until they are charred and very deep black-brown but not fully blackened and burnt-this will take at least 10 minutes, 3. Set 1 cup (85 g) of the charred flakes aside and place the other 2 cups (170 g) in a blender with 3 tablespoons vegetable oil. Blend into a chunky paste. Set this aside, 4. In a large bowl, season the beef cubes with salt and pepper. Toss the beef cubes with the charred coconut puree and marinate at room temperature for 1 hour. 5. When the beef is almost fully marinated, in a large saucepan, heat the remaining 3 tablespoons vegetable oil over medium-high heat. Add the onion and ginger and cook just until they begin to soften, about 2 minutes. Add the garlic and cook until lightly browned, about 5 minutes. 6. Smash the lemongrass stalks with the side of a chef's knife and add them to the pan. Stir in the chiles, and the marinated beef, making sure to scrape any leftover coconut puree from the sides of the bowl into the pan. Cook, stirring occasionally, until the beef begins to brown, 5 to 7 minutes. 7. Add the broth and coconut milk and bring everything to a boil. Reduce the heat so that the mixture cooks at a simmer and cook for 30 minutes, or until the beef is tender. 8. Remove the lemongrass stalks from the pan. Take ½ cup (120 ml) of the broth from the pot and transfer it to a blender with the reserved 1 cup (85 g) charred coconut flakes. Puree until the mixture is smooth, then return the mixture to the pan. 9. Stir in the fish sauce, soy sauce, and vinegar, and taste for seasoning. Serve immediately in deep bowls, with rice and sawsawan. #fyp #featrmedia #filipinofood #tiyulaitum

Who loves Tiyula Itum? 🍲 This “black soup” is a regional soup from the south of the Philippines and is made with burnt coconut and your choice of protein (usually beef or goat meat). 🖤 The charred taste of this Tausug delicacy is elevated by the addition of lemongrass for that clean aftertaste that leaves you wanting more. Try cooking this in your kitchen and let us know what you think! TIYULA ITUM From the book: I am Filipino Ingredients: 3 cups unsweetened coconut flakes 6 tablespoons vegetable oil 2 pounds beef rump roast, cut into 1-inch cubes kosher salt and freshly ground black pepper 1 medium white onion, diced ½ cup minced fresh ginger 5 tablespoons, minced garlic 4 lemongrass stalks, outer leaves removed 4 bird's-eye chiles, seeded and thinly sliced 6 cups beef broth 2 tablespoons white sugar 4 to 6 cups, cooked white rice, for serving Procedure: 1. If using the whole coconut, break it open and scoop out the meat. Place the meat in a mortar and char it using a kitchen torch then pound it with a pestle for 5 to 8 minutes until all the pieces have broken down and are fully blackened. 2. If using coconut flakes, heat your largest skillet over high heat and add the coconut flakes. (Work in batches if they do not easily fit in the pan all at one time.) Toast, stirring the flakes often, until they are charred and very deep black-brown but not fully blackened and burnt-this will take at least 10 minutes, 3. Set 1 cup (85 g) of the charred flakes aside and place the other 2 cups (170 g) in a blender with 3 tablespoons vegetable oil. Blend into a chunky paste. Set this aside, 4. In a large bowl, season the beef cubes with salt and pepper. Toss the beef cubes with the charred coconut puree and marinate at room temperature for 1 hour. 5. When the beef is almost fully marinated, in a large saucepan, heat the remaining 3 tablespoons vegetable oil over medium-high heat. Add the onion and ginger and cook just until they begin to soften, about 2 minutes. Add the garlic and cook until lightly browned, about 5 minutes. 6. Smash the lemongrass stalks with the side of a chef's knife and add them to the pan. Stir in the chiles, and the marinated beef, making sure to scrape any leftover coconut puree from the sides of the bowl into the pan. Cook, stirring occasionally, until the beef begins to brown, 5 to 7 minutes. 7. Add the broth and coconut milk and bring everything to a boil. Reduce the heat so that the mixture cooks at a simmer and cook for 30 minutes, or until the beef is tender. 8. Remove the lemongrass stalks from the pan. Take ½ cup (120 ml) of the broth from the pot and transfer it to a blender with the reserved 1 cup (85 g) charred coconut flakes. Puree until the mixture is smooth, then return the mixture to the pan. 9. Stir in the fish sauce, soy sauce, and vinegar, and taste for seasoning. Serve immediately in deep bowls, with rice and sawsawan. #fyp #featrmedia #filipinofood #tiyulaitum

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