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@ucn.25: #الشعب_الصيني_ماله_حل😂😂 #scatpack

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Friday 28 August 2026 23:32:45 GMT
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“ Ngày nào đôi mươi “. Sáng tác : tui :)))) Ngày nào đôi mươi những thứ xung quanh ta dường như bé lại. Demo tiếp :))) #chuutlongbong #fyp #viral
“ Ngày nào đôi mươi “. Sáng tác : tui :)))) Ngày nào đôi mươi những thứ xung quanh ta dường như bé lại. Demo tiếp :))) #chuutlongbong #fyp #viral
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This is how I made a desi seafood boil while still keeping that classic buttery garlic sauce as the base. I added curry leaves, shallots and a few South Asian spices, but the best part was the tamarind. I really wasn’t sure how it would work with everything, but that little bit of tanginess was exactly what the sauce needed. It brought all the flavours together so well without turning it into a typical curry. And you definitely need rice with this. I used Calrose rice because it soaks up all that buttery, garlicky, spicy sauce and makes every bite even better. Desi Seafood Boil For the boil Shrimp Crab Sweet corn on the cob, cut into pieces Baby potatoes Sausage Lemon wedges Bay leaves Spices 1 tsp chilli powder ½ tsp cayenne pepper ½ tsp turmeric 1 tsp Cajun seasoning, optional 2 tbsp brown sugar 1½ tbsp salt, or to taste For the butter garlic sauce 500g @Lurpak Salted Butter ¾ cup minced garlic ¼ cup minced shallots Curry leaves 2 tbsp chilli powder 1 tbsp Kashmiri chilli powder 1 tsp turmeric ½–1 tsp cayenne pepper 1 tsp crushed black pepper 1 tbsp chilli flakes 1 tsp cumin powder 1 tsp Cajun seasoning, optional 1 tsp salt, or to taste 1 tbsp sugar ½ cup tamarind sauce For the Calrose rice 1 cup Calrose rice 2 cups water Salt Method Fill a large pot with plenty of water and add the lemon wedges, bay leaves and spices. Bring to a boil. Add the baby potatoes first and cook for 10–12 minutes. Then add the corn and sausage and cook for another 5 minutes. Add the crab and cook for 5–7 minutes, then add the shrimp and cook for about 2–3 minutes, just until cooked through. Save ½ cup of the cooking stock, then remove the lemon wedges and bay leaves and drain everything. For the sauce, melt the Lurpak Salted Butter in a large pot. Add the garlic, shallots and curry leaves and cook until fragrant. Add all the spices and sugar, then stir in the tamarind sauce. Add the reserved seafood stock and mix well. Add the drained seafood, potatoes, corn and sausage and give everything a good toss until coated in that sauce. For the rice, rinse 1 cup Calrose rice and cook with 2 cups water and a little salt until tender. Serve the seafood boil over the warm rice and spoon all that sauce over the top. This is definitely one of those meals where you want the rice to soak up every last bit of sauce. #Lurpak #ElevateYourRice #seafoodboil
This is how I made a desi seafood boil while still keeping that classic buttery garlic sauce as the base. I added curry leaves, shallots and a few South Asian spices, but the best part was the tamarind. I really wasn’t sure how it would work with everything, but that little bit of tanginess was exactly what the sauce needed. It brought all the flavours together so well without turning it into a typical curry. And you definitely need rice with this. I used Calrose rice because it soaks up all that buttery, garlicky, spicy sauce and makes every bite even better. Desi Seafood Boil For the boil Shrimp Crab Sweet corn on the cob, cut into pieces Baby potatoes Sausage Lemon wedges Bay leaves Spices 1 tsp chilli powder ½ tsp cayenne pepper ½ tsp turmeric 1 tsp Cajun seasoning, optional 2 tbsp brown sugar 1½ tbsp salt, or to taste For the butter garlic sauce 500g @Lurpak Salted Butter ¾ cup minced garlic ¼ cup minced shallots Curry leaves 2 tbsp chilli powder 1 tbsp Kashmiri chilli powder 1 tsp turmeric ½–1 tsp cayenne pepper 1 tsp crushed black pepper 1 tbsp chilli flakes 1 tsp cumin powder 1 tsp Cajun seasoning, optional 1 tsp salt, or to taste 1 tbsp sugar ½ cup tamarind sauce For the Calrose rice 1 cup Calrose rice 2 cups water Salt Method Fill a large pot with plenty of water and add the lemon wedges, bay leaves and spices. Bring to a boil. Add the baby potatoes first and cook for 10–12 minutes. Then add the corn and sausage and cook for another 5 minutes. Add the crab and cook for 5–7 minutes, then add the shrimp and cook for about 2–3 minutes, just until cooked through. Save ½ cup of the cooking stock, then remove the lemon wedges and bay leaves and drain everything. For the sauce, melt the Lurpak Salted Butter in a large pot. Add the garlic, shallots and curry leaves and cook until fragrant. Add all the spices and sugar, then stir in the tamarind sauce. Add the reserved seafood stock and mix well. Add the drained seafood, potatoes, corn and sausage and give everything a good toss until coated in that sauce. For the rice, rinse 1 cup Calrose rice and cook with 2 cups water and a little salt until tender. Serve the seafood boil over the warm rice and spoon all that sauce over the top. This is definitely one of those meals where you want the rice to soak up every last bit of sauce. #Lurpak #ElevateYourRice #seafoodboil




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