@stepagencynews: العنوان: رحلات طائرات #بوينغ البرية تشعل تفاعل #السعوديين وجائزة لأفضل صورة

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Saturday 14 September 2024 20:00:00 GMT

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ابراهيم الحمدي :

الله يعزك يا الشعب اليمن اقسم بالله انكم قاده الامم ثلاث ايام مسافره وعاده لم توصل رياض واليمن اطلق ص ر و خ وصل خلل 20 دقيقه سبحان الله يا سعود العظمى

2024-09-15 21:18:39

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abdallah almagtof :

🔥🔥🔥🔥

2024-09-14 20:25:06

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Oday Shbaita753 :

😅😅😅 سبحان المعز المذل

2024-09-15 13:58:02

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First and last time let me assure you Remaking the viral chicken and curry sauce from Noodle in Broadbeach, Gold Coast. Ingredients for 2: Bok choy Chili crisp oil Greens of the spring onions 1 cup rice Chicken: 2 medium chicken breasts (or 1 large one) 1.5 cups water 1.5 cups chicken stock 2 garlic cloves 3-4 bay leaves Curry sauce: 2 tbsp Ayam yellow curry paste 2 tbsp unsalted butter 1 tbsp fish sauce 1 tbsp soy sauce 1 tbsp sugar 1 tsp Keens curry powder 400ml coconut cream Season this to YOUR liking! Season, taste, season taste Method: 1. Wash your rice before adding two cups of water and placing it on the stove or in your rice cooker to cook. 2. In a cold pot, combine the water, stock, garlic and bay leaves before plunging the chicken breast into the liquid. 3. Pop the pot onto a medium heat and bring to a boil. Once boiling, lower the heat to the lowest setting possible and finish cooking for 5-7 minutes. 4. While the chicken is poaching, in a seperate pot, combine the ingredients for the curry sauce. Season and taste this as many times as you see fit until it’s exactly how YOU like it. Add more sugar if you like it sweeter, less curry paste if you don’t want it as aromatic or fragrant, more soy if you want it saltier etc etc. 5. Once the chicken is finished cooking, remove from the water and allow to rest before slicing. 6. Add the bok choy into a steamer and place the steamer over the pot with the water used to poach the chicken over medium to high heat and allow the steam to cook the bok choy (or chuck it in the water if you’re lazy, who cares). 7. Once all components are ready, assemble and serve topping with the greens of the spring onions and a healthy serving of both the sauce and chilli crisp. #noodlebroadbeach #chickencurry #EasyRecipes

First and last time let me assure you Remaking the viral chicken and curry sauce from Noodle in Broadbeach, Gold Coast. Ingredients for 2: Bok choy Chili crisp oil Greens of the spring onions 1 cup rice Chicken: 2 medium chicken breasts (or 1 large one) 1.5 cups water 1.5 cups chicken stock 2 garlic cloves 3-4 bay leaves Curry sauce: 2 tbsp Ayam yellow curry paste 2 tbsp unsalted butter 1 tbsp fish sauce 1 tbsp soy sauce 1 tbsp sugar 1 tsp Keens curry powder 400ml coconut cream Season this to YOUR liking! Season, taste, season taste Method: 1. Wash your rice before adding two cups of water and placing it on the stove or in your rice cooker to cook. 2. In a cold pot, combine the water, stock, garlic and bay leaves before plunging the chicken breast into the liquid. 3. Pop the pot onto a medium heat and bring to a boil. Once boiling, lower the heat to the lowest setting possible and finish cooking for 5-7 minutes. 4. While the chicken is poaching, in a seperate pot, combine the ingredients for the curry sauce. Season and taste this as many times as you see fit until it’s exactly how YOU like it. Add more sugar if you like it sweeter, less curry paste if you don’t want it as aromatic or fragrant, more soy if you want it saltier etc etc. 5. Once the chicken is finished cooking, remove from the water and allow to rest before slicing. 6. Add the bok choy into a steamer and place the steamer over the pot with the water used to poach the chicken over medium to high heat and allow the steam to cook the bok choy (or chuck it in the water if you’re lazy, who cares). 7. Once all components are ready, assemble and serve topping with the greens of the spring onions and a healthy serving of both the sauce and chilli crisp. #noodlebroadbeach #chickencurry #EasyRecipes

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