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aicha121k
aicha121k
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Monday 20 July 2026 12:59:38 GMT
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lachaouia59
ℒ𝒶 𝒸𝒽𝒶ℴ𝓊𝒾𝒶’🍃 :
Première étape avoir des amies qui non pas de vice
2026-07-20 16:31:22
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Tempat ini penuh dengan keikhlasan, Ramai datang untuk memohon keberkatan, Orang ramai berjalan perlahan, Ini pengalaman yang menarik, Jika anda berada di sini, apa yang anda akan doakan?。#TradisiWarisan #DoaHarapanKehidupan #OrangMelawatKuil #ViralVideo #KongsiPendapat
Tempat ini penuh dengan keikhlasan, Ramai datang untuk memohon keberkatan, Orang ramai berjalan perlahan, Ini pengalaman yang menarik, Jika anda berada di sini, apa yang anda akan doakan?。#TradisiWarisan #DoaHarapanKehidupan #OrangMelawatKuil #ViralVideo #KongsiPendapat
Vamoos🇪🇸🇪🇸 #worldcup #spain #lamineyamal #nicowilliams #
Vamoos🇪🇸🇪🇸 #worldcup #spain #lamineyamal #nicowilliams #
Kebohongan 10 Detik yang Bikin Se-Indonesia Ngamuk
Kebohongan 10 Detik yang Bikin Se-Indonesia Ngamuk
Boom_Boom_Ma _Ma_X 150 -ซุปเปอร์จ๊าก
Boom_Boom_Ma _Ma_X 150 -ซุปเปอร์จ๊าก
this coconut fish curry was everything🥹. would you try this one? #fyp #protein #luckystar #ad #omega3 INGREDIENTS: 3 tbsp red curry paste, divided 1 medium onion, thinly sliced 4 tbsp ginger and garlic paste 1 tin (400ml) coconut milk 3 tbsp fish sauce, optional 1 tbsp brown sugar 1 red pepper, thinly sliced 2 cups pre-cut vegetables 1 tin (400g) Lucky Star sardines
in tomato sauce 2 limes, juiced 1 packet (125g) snap peas SERVING SUGGESTION: Cooked jasmine rice/Lucky Star
Spicy Seafood Flavoured
Noodles, fresh basil, sliced chilli METHOD: 1. Generously oil a wide pan or wok over
medium-high heat. Add 2 tablespoons red
curry paste, reserve 1 tbsp for later. Fry,
stirring constantly, for 1 minute 30 seconds
until the paste darkens slightly and smells
fragrant. 3. *Chef’s tip: Frying the paste in oil before adding
liquid drives off moisture and blooms the fat-
soluble spices, unlocking a depth of flavour! 4. Add the thinly sliced onion to the paste and
cook for 6 minutes until softened and golden
at the edges. Add the fresh ginger and
garlic and cook for a further 2 minutes,
stirring frequently. 5. Pour in coconut milk and ½ cup of water. Stir
in fish sauce and brown sugar. Bring to a
gentle simmer and cook uncovered for 5
minutes to let the sauce reduce slightly and
the flavours come together. 6. Gently nestle the Lucky Star Pilchards in
Tomato Sauce into the curry along with all
the tomato sauce from the tin. Stir very
gently, they should break into large, chunky
pieces rather than flake into the sauce
completely. Simmer for 2 minutes to heat
through. 7. Add the red pepper, baby corn and the
tenderstem broccoli to the simmering sauce.
Cook for 3 minutes, they should be just
tender but still holding colour and a little
bite. 8. Remove the curry from the heat. Stir in the
reserved 1 tbsp of Thai red curry paste and
the juice of 1 lime. Add the snap peas, the
residual heat will just soften them while
keeping them vivid green and crisp. Taste
and adjust fish sauce, sugar, or lime. 9. Serve the curry in a wide shallow bowl with
the cooked rice. Finish with fresh basil leaves
torn over the top and 1 sliced red chilli
scattered over the dish. 10. Press 2 cups of cooked jasmine rice into a
small bowl or ramekin and unmould it to one
side of a wide shallow bowl. (Alternatively,
you can serve with Lucky Star Spicy Seafood
Flavoured Noodles). Ladle the curry
alongside. Arrange a small cluster of snap
peas and broccoli tips on top so the green is
visible. Finish with fresh basil leaves torn
over the top, 1 sliced red chilli scattered over
the dish, and a lime wedge on the rim
this coconut fish curry was everything🥹. would you try this one? #fyp #protein #luckystar #ad #omega3 INGREDIENTS: 3 tbsp red curry paste, divided 1 medium onion, thinly sliced 4 tbsp ginger and garlic paste 1 tin (400ml) coconut milk 3 tbsp fish sauce, optional 1 tbsp brown sugar 1 red pepper, thinly sliced 2 cups pre-cut vegetables 1 tin (400g) Lucky Star sardines
in tomato sauce 2 limes, juiced 1 packet (125g) snap peas SERVING SUGGESTION: Cooked jasmine rice/Lucky Star
Spicy Seafood Flavoured
Noodles, fresh basil, sliced chilli METHOD: 1. Generously oil a wide pan or wok over
medium-high heat. Add 2 tablespoons red
curry paste, reserve 1 tbsp for later. Fry,
stirring constantly, for 1 minute 30 seconds
until the paste darkens slightly and smells
fragrant. 3. *Chef’s tip: Frying the paste in oil before adding
liquid drives off moisture and blooms the fat-
soluble spices, unlocking a depth of flavour! 4. Add the thinly sliced onion to the paste and
cook for 6 minutes until softened and golden
at the edges. Add the fresh ginger and
garlic and cook for a further 2 minutes,
stirring frequently. 5. Pour in coconut milk and ½ cup of water. Stir
in fish sauce and brown sugar. Bring to a
gentle simmer and cook uncovered for 5
minutes to let the sauce reduce slightly and
the flavours come together. 6. Gently nestle the Lucky Star Pilchards in
Tomato Sauce into the curry along with all
the tomato sauce from the tin. Stir very
gently, they should break into large, chunky
pieces rather than flake into the sauce
completely. Simmer for 2 minutes to heat
through. 7. Add the red pepper, baby corn and the
tenderstem broccoli to the simmering sauce.
Cook for 3 minutes, they should be just
tender but still holding colour and a little
bite. 8. Remove the curry from the heat. Stir in the
reserved 1 tbsp of Thai red curry paste and
the juice of 1 lime. Add the snap peas, the
residual heat will just soften them while
keeping them vivid green and crisp. Taste
and adjust fish sauce, sugar, or lime. 9. Serve the curry in a wide shallow bowl with
the cooked rice. Finish with fresh basil leaves
torn over the top and 1 sliced red chilli
scattered over the dish. 10. Press 2 cups of cooked jasmine rice into a
small bowl or ramekin and unmould it to one
side of a wide shallow bowl. (Alternatively,
you can serve with Lucky Star Spicy Seafood
Flavoured Noodles). Ladle the curry
alongside. Arrange a small cluster of snap
peas and broccoli tips on top so the green is
visible. Finish with fresh basil leaves torn
over the top, 1 sliced red chilli scattered over
the dish, and a lime wedge on the rim
#diving #crab #catchthesea #seafood #seaside #fish #SustainableFishing #lobster #eel #catchinglobster #catchingcrab #fishinglife #Spearfishing #Freediving #ScubaDiving #UnderwaterHunting #LobsterDiving #AbaloneDiving #SeafoodHarvesting #OceanToTable #SpearoLife #CatchAndCook #underwateradventure
#diving #crab #catchthesea #seafood #seaside #fish #SustainableFishing #lobster #eel #catchinglobster #catchingcrab #fishinglife #Spearfishing #Freediving #ScubaDiving #UnderwaterHunting #LobsterDiving #AbaloneDiving #SeafoodHarvesting #OceanToTable #SpearoLife #CatchAndCook #underwateradventure

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