Colourful Stringhoppers with Crab stew

#healthylunchLike any good stew, Nihari is cooked for hours for flavours to really enhance. I didn’t want to wait that long to dive into my nihari.So I used a pressure cooker. Blend the spices, add meat, spices and water and you have your nihari steaming ready in less than TWO hours.If you like,You can also cook Muttun stew using same process and same spices.Let's cook my one of favorite recipe 😊.

I made a stew that my children love so they will eat lots of napa cabbage.This stew is made with just the water content of the vegetables and milk with no added water.Make a lot and have seconds! Recipe by esu

Simple and unpretentious, beef stew with baguette satisfies even the most discerning guests. This humble dish is suitable for breakfast, lunch, dinner, or even as a party dish. Truly unique, just like the lifestyle of Saigon people. Once you taste this delicious dish, you won't forget the sweet flavor of fresh coconut water, the rich taste of beef, the spicy kick of salt, pepper, lime, and chili, and the crispy texture of warm baguette... Especially in the mild weather of the late year in Saigon...

I had pork filet that I bought on sale, so I made this. Usually I make 'filet cutlets,' but it's delicious simmered as I did this time. I'm thinking of using it in a curry flavored stew next time.Coat the filets with flour and pan fry until crispy and golden brown. Use the fat that comes out of the meat to cook it. Make sure to drain excess oil and fat with paper towels after the meat is pan fried. For 4 servings. Recipe by Koba

The list of ingredients is long, and there are quite a few steps in comparison to most of my recipes, but this is extremely easy to make!I had ground lamb in my freezer so decided to do a twist on lamb stew. It's different than the norm, but still very tasty. I made my butterless drop biscuits to plop on top which turned out to be an excellent idea so I am including that in the process. You don't HAVE to do that part though.

This stew is my own combination of some beef stew recipes I knew. With ketjap as a major component, I think it would classify as Indonesian. Though alternatives like soy sauce would probably also work, and make it less Indonesian.It is a fairly easy recipe, but it needs some time to stew. It works especially well with fries or other potato dishes.Due to the fact that my preferred binding agent is starch it is also gluten free, in contrary to some stews. Starch has the added benefit that it can be added at the end, because unlike flour it does not have this raw taste.

Thank you to 400 people for making this recipe popular! Just add the ingredients to the frying pan one after another! A soft, hot tofu dish with a crab omelet flavor is ready to enjoy.The origin of this recipeI wanted to create a comforting tofu dish with a gentle flavor that warms the heart (*^^*)

This is a recipe for cold winter days for my married older brother and his wife who are busy with work and child rearing. This warm stew is nutritious, prevents colds, and has plenty of carrots.If you really sear the meat well at first before adding the wine, it ends up delicious. I usually add mushrooms and potatoes when I make it, but when I make it to freeze I leave out the potatoes. When adding potatoes, add them in during Step 5 as you add the can of demi-glace sauce. For 4 servings. Recipe by Mawaru7

Venison has fewer calories, cholesterol, and fat than most cuts of beef, pork, and lamb, with about 158 kcal per 100 g, and is a practical source of the following micronutrients: niacin, potassium, phosphorus, iron, selenium, and zinc. Venison is a very good source of protein, while, unlike most meats, it tends to be quite low in fat, especially saturated fat. Venison is a good source of iron, providing 28.2% of the daily value of iron in a four-ounce serving. Venison is also a very good source of vitamin B12, providing 60.0% of the daily value of this important vitamin, as well as good or very good amounts of several other B vitamins, including riboflavin (40.0% of the daily value of riboflavin), niacin (38.0% of the daily value of niacin), and vitamin B6 (21.5% of the daily value for B6). Venison is a highly prized, wonderfully delicious, and nutritious meat that comes from wild or farm-raised deer. While the flavor of the meat is directly related to the animal's diet, venison is typically described as having a full and deep flavor that is somewhat similar to a deeply wooded red wine, but akin to a berry. It has a texture that is flexible and tender.

It's winter time and I wanted to make a vegetable stew with Japanese leek instead of onions.Since you don't saute the vegetables with oil, the stew stays light and healthy.To add a wintry feel to your stew,use broccoli or cauliflower instead.I served it with tomato rice on the side.You can serve it with bread also.Cake flour is dissolved in soy milk before adding to the soup, so this way you don't have to worry about the flour clumping up. Recipe by Rola Love

Photo updated in December 2020! You can make tender beef stew in a short time using a pressure cooker. The meat is so tender it can be cut with chopsticks!The origin of this recipe: I wanted to make a beef stew with large chunks of meat like you get at a restaurant. By adding the vegetables partway through and repressurizing, the meat and vegetables finish cooking at the same time! Add the mushrooms and broccoli at the end to keep their texture!

This was my newest 6 year old student's first attempt at making Green Chili Chicken Stew. Man was it delicious or what!? Especially with the warm flour tortillas, fresh chips and extra cilantro served to the side! Excellent work kiddos! You all do make me so stinking proud!

It is very popular meaty dish and i have been made since ancient times, you'll find many types & variations of Stews but here is typical Pakistani Stew recipe made by me that is slightly spicy but very delicious, it should be serve with fresh hot chapatis or naan; you & yours family would just love it.

This recipe has been one I run to when I need a good meal with little effort. Best is you can use what vegetables you have on hand. One pot to use and the flavor seems like it simmered all day. I do recommend the fresh herbs. There is a huge flavor difference cooking this with them. Get your meal started and put your feet up for 40 minutes. You got to love that!

My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves!When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough.Even if you add onions you won't really notice they're in there, so you might as well not bother.So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last.You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24

Make a delicious and rich stew with just a little extra effort using store-bought roux. Perfect for cold days or Christmas! The origin of this recipe: I wanted to make a delicious stew using store-bought roux.

I don't like ready-made hashed beef stew roux and consomme, so I made my own with common ingredients.My husband and kids told me it's easy to eat and they love it.Once you are used to this homemade taste, you can't go back to ready-made roux.If you prefer darker colour, stir-fry the flour in the pan until it becomes brown before adding it. Recipe by Harapekoaomushi-

I wanted to establish a diet routine and save money, so I used the chicken breast in the freezer to make a hearty dish.All you have to do is prepare the meat, sauce, then fry up the meat.These are also delicious cold. In fact, they might even be tastier at room temperature. Recipe by Eiyoushi Kanaemon

When I was growing up this is one of the childhood meals we had. It was very rich and delicious often eaten with oyster crackers, or just saltine crackers. Its easy to make. My Mom would make this dish about once every other month especially on cool or cold evenings. This is such a comfort food. My late Older brother used to love this recipe, this and the tuna casserole also in my recipes here, were some His favorites.

Salmon is great from autumn to winter.But rather than just grilling it, I tried preparing it in various ways.With that in mind, I wanted to make this heart-warming dish!If you add some carrots, it's even more full of vegetables! If you don't prepare the salmon and oysters before putting them in the pot, they won't cook through. This extra step for the salmon and oysters results in a truly delicious dish. Recipe by Hoyaojisan

How about Shanghai-style cuisine? I like crab miso.It's tastier if the egg is soft set, since it gives a creamier and softer feel. Recipe by Bananazakuro

A delicious, simple, and quick dish to make. I use a pressure cooker because it speeds up the cooking process and makes the meat tender.

This is another version of beef stew. I like to change it up every once in awhile. This does make a lot as I have a crowd to feed lol and it will be devoured. I love to serve beef stew with buttered cornbread.

A southern U.S. favorite with a few twists: I serve it with lebanse style rice, and the spices have a twist. I added cinnamon and turmeric, which are not commonly used in the US for savory dishes! Also- the okra are kept whole, which keeps them from becoming slimy, and they stay tender. An easy, personal favorite, I hope you enjoy.Tips:-Put your onion in the freezer 15 minutes prior to chopping. Helps with tears :-)-Dont overcook chicken!-There are a lot of ingredients, so rather just imagine it in stages: brown chicken, cook veggies and spices, add liquids and simmer, cook rice, and add okra and chicken. Voila

I began cooking few months ago and I got in love with it. This was my first successful recipe I made myself. It is delicious and everyone got amazed with it.

*Unless you have a pressure cooker, oxtail is a very time consuming dish in terms of waiting (3 to 3.5 hours cook time), but it only requires 30 to 45 minutes of active time. If you're going to have it with some kind of starch and/or other side, you'll have plenty of time to get that going once the oxtail's simmering.Rabo Encendido (literally "oxtail on fire") is a slow-cooked Cuban oxtail stew that is worth every bit of work and wait.Delicious over rice (traditional), pasta, mashed potatoes, or polenta (and with a glass of red wine that will stand up to its rich, developed flavor), it's a wonderful meal for special occasions or a Sunday dinner.I've heard a few theories as to the meaning of "encendido" in this context, but the way I learned to make this dish, it was explained to me that it comes from the heat of copious amounts of black pepper. I'm not a person who adds black pepper to everything as a default seasoning, but I do love it in this dish.This recipe is for 4 servings (1 larger piece of oxtail is plenty for a moderate single serving because it is so rich and unctuous). If you double it, you might increase the cook time to 4 hours or so, and you will need an appropriately larger cooking vessel. For the 4 serving quantity, it's important you don't use too wide a pot because you want the liquid to almost completely cover the oxtail at the start of simmering so the oxtail will be submerged in the sauce after it shrinks a bit with cooking.

This is the go-to special-day dish in our house.A beef stew for special occasions!When you are simmering the stew or dissolving the roux, do not stir the stew around with a spatula. The meat will fall apart. The vegetables shouldn't be added too early (if you're simmering them in the stew), not only because they will dissolve, but because they'll turn black. So I recommend adding them near the end of the cooking time. For 1 box of stew roux worth. Recipe by Gaserisa

It's been a while since I tried to cook something new, and I have to admit I've gotten lazy of late and have been ordering delivery a lot. But here's something I'd been meaning to try making for a while as the weather has been cooling some. (yeah 25°C counts as cool down here in the tropics!) Here's a hearty stew that might be even better for those of you that have real winter to contend with!

When I was craving squid, I wanted to try a recipe that didn't call for too many ingredients. I came upon this dish by Giada De Laurentiis on her show Everyday Italian. It looked super tasty. So I made it and now it's a staple in my collection of recipes! My family loves it!!!

I like a simpler tasting cream stew that contains only turnips, for example, than standard cream stews. I always use this method for white sauce.This white sauce can also be used in making gratins, lasagnas, etc. in addition to making cream stews. Saute the ingredients, turn off the heat, stir in the flour, and cook after adding water, milk, and the ingredients marked with ●. This is a very convenient one-pot sauce that can be used for anything, since not only don't you have to create it separately, but also doesn't turn into lumps and turns out smooth. For 4 servings. Recipe by kebeibiko