and full flavor without affecting the taste and colour when use in stir-fries, marinades or as a dip. fish sauce the fish sauce is used by most south-east asian chefs for stews, marinades, salad dressings and dipping sauces. don't be put off by its pungent smell - it's not excessively 'fishy' once cooked...
breads, sauces, soy and meat products. it can withstand long cooking times without breaking down. and products made with tapioca don't lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes. tapioca becomes clear and gel-like when cooked...
some time. add mint, coriander leaves and garam masala. sauté till the good smell of mint and masala comes out. pour water, bring to a boil. add rice. adjust salt and cook on a medium flame till almost all the water is evaporated. cover and cook till the rice is fully done. if the rice is under cooked...