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@video.reels11: #សំឡេងឧបករណ៍ភ្វង់លេងពិណពាទ្យរបស់ខ្មែរជាម្ចាស់ដើម#tiktokvideoreels #បទសន្ធឹកក្នុងបីជាន់ក្នុងក្បាច់បាតយក្ស#SokSvin #Cambodia
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Region: KH
Monday 31 August 2026 03:45:19 GMT
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chom Rauen kh :
លោកគ្រូដៃរនាតធុងក្ដក់ពិរោះណាស់🥰🥰🥰🥰
2026-08-31 09:21:06
1
ស្រីអូនតាកែវ♥️💋💞 :
♥️♥️♥️♥️
2026-08-31 06:37:22
1
មនុស្ស ល្អ :
❤️❤️❤️
2026-08-31 07:39:08
1
សុភ័ណ្ឌ សុភ័ណ្ឌ :
🥰🥰🥰
2026-08-31 03:53:57
1
ញ៉ា កំពង់ស្ពឺ :
❤️❤️❤️
2026-08-31 11:17:12
0
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Spicy Tamil-style chicken curry served with fragrant steamed rice and crispy okra stir-fry. Ingredients: - 500g chicken, cut into pieces - 2 tablespoons sesame oil or vegetable oil - 1 large onion, finely chopped - 2 tomatoes, chopped - 2 tablespoons Chettinad spice powder - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 teaspoon tamarind paste - 3 cups water - Salt to taste - 2 cups jasmine rice - 1.5 cups water (for rice) - 200g okra, washed and sliced - 1 tablespoon oil - 1/2 teaspoon mustard seeds - 1/2 teaspoon cumin seeds - A pinch of asafoetida (hing) - 1 green chili, sliced - Salt to taste Instructions: 1. Cook the jasmine rice with 1.5 cups of water until fluffy and set aside. 2. In a pot, heat sesame oil over medium heat. Add mustard seeds and cumin seeds. When they splutter, add chopped onions and sauté until translucent. 3. Add chopped tomatoes, turmeric, red chili powder, Chettinad spice powder, and salt. Cook until oil separates from the masala. 4. Add chicken pieces and tamarind paste. Mix well, cook for 5 minutes. 5. Pour in water, cover, and simmer on low heat until chicken is tender and gravy thickens, about 30 minutes. 6. Meanwhile, prepare vendakkai poriyal: Heat oil in a pan, add mustard seeds, cumin seeds, and a pinch of hing. 7. Add sliced okra and sliced green chili, sauté for 10 minutes until okra is cooked and slightly crispy. Season with salt. 8. Serve the hot chicken kuzhambu over steamed rice, accompanied by vendakkai poriyal. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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