Mexican Macaroni Salad

Normy and I had us a BBQ to go too this summer, and our friends said it was a Mexican food theme kind of BBQ. So I went online and searched and found this recipe from one of my favorite bloggers….The Pioneer woman (of course).

I added a few extra’s (of course) to make it my own!

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water


2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed

3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced

1/2 teaspoon Cumin

Salt And Pepper, to taste

1 teaspoon taco seasoning, Homemade is best

2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans,

olives, tomatoes, green onions, red onion,

I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)

add everything in a large bowl.
Then add the dressing

and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick

Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

I will definitely be making this salad again! It was SO good and had tons of flavor and everyone loved it! Crowd pleaser and it can feed a crowd too!

Here’s the recipe for you again, without all the pictures:

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa
1 cup Sour Cream
1/4 cup Mayonnaise
1 clove Garlic, Minced
1/2 teaspoon Cumin
Salt And Pepper, to taste
1 teaspoon taco seasoning, Homemade is best
2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans,
olives, tomatoes, green onions, red onion,
I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)
add everything in a large bowl.
Then add the dressing
and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick
Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

My go-to Coleslaw

This is my go to coleslaw. When I think of making coleslaw, this is the first recipe I think of…

I discovered this recipe when I made these pulled pork sandwiches, and there was a coleslaw recipe that went with it and I made it too, and ever since I made it, it’s been my favorite recipe to make coleslaw…

1 tbsp whole-grain mustard
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1 cup mayonnaise
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1/4 cup sour cream
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1 lemon, juiced
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2 Tbsp red wine vinegar
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2 tsp sugar
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1 bag of coleslaw mix
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2 green onions, chopped
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Kosher salt and freshly ground black pepper, to taste

add coleslaw mix to a medium bowl, and green onion

Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well

then add the mayonnaise, sour cream sauce to the coleslaw mix
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Mix everything together.
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Then season with salt and pepper to taste.
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Taste for flavor add more salt and pepper if needed.

then cover and refrigerator until you are ready to serve.

Recipe

  • 1 tbsp whole-grain mustard
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lemon, juiced
  • 2 Tbsp red wine vinegar
  • 2 tsp sugar
  • 1 bag of coleslaw mix
  • 2 green onions, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • add coleslaw mix to a medium bowl, and green onion
  • Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well
  • then add the mayonnaise, sour cream sauce to the coleslaw mix
  • Mix everything together.
  • Then season with salt and pepper to taste.
  • Taste for flavor add more salt and pepper if needed.
  • then cover and refrigerator until you are ready to serve.

Teriyaki Meatballs over Rice

Got the inspiration for this recipe here

For the Meatballs:
1 pound ground pork
1 large egg
½ cup plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger
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½ tsp soy sauce
2 whole green onions
freshly cracked black pepper
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for the Glaze:
½ cup soy sauce
½ cup brown sugar
½ cup water
½ Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 inches fresh ginger
2 Tbsp corn starch
1 Tbsp sesame seeds

Preheat oven to 400 degrees.

Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)

Place the ground pork in a large bowl.

Peel the ginger and then grate it

Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.

Then add the egg,
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breadcrumbs,
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soy sauce,
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and black pepper.

Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.
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Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.
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as you roll the meatballs place them on the foil covered baking sheetDSC_0021-1

when you are done rolling all the meatballs, Place the sheet pan in your preheated 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the metballs, more than the other side. So I flip them balls over)

While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.

While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.

Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.

Dissolve the cornstarch in just enough water to make it pourable.

Pour that into the pan with the other ingredients. Now turn the heat up to medium high heat, stir and cook until thickened.

Once the sauce has thickened, add the sesame seeds.

When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.
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Stir to coat.

Fluff the rice with a fork.

Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Perfection!
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Recipe

  • Meatballs
  • 1 pound ground pork
  • 1 large egg
  • ½ cup plain breadcrumbs
  • 1 clove garlic, minced
  • 2 inches fresh ginger
  • ½ tsp soy sauce
  • 2 whole green onions
  • freshly cracked black pepper
  • Glaze
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 inches fresh ginger
  • 2 Tbsp corn starch
  • 1 Tbsp sesame seeds
  • Preheat oven to 400 degrees.
  • Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)
  • Place the ground pork in a large bowl.
  • Peel the ginger and then grate it
  • Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.
  • Then add the egg, breadcrumbs, soy sauce, and black pepper.
  • Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.
  • Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.
  • as you roll the meatballs place them on the foil covered baking sheet when you are done rolling all the meatballs, Place the sheet pan in your 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the meatballs, more than the other side. So I flip them balls over)
  • While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.
  • While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.
  • Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.
  • Dissolve the cornstarch in just enough water to make it pourable.
  • Pour that into the pan with the other ingredients. Now turn the heat up to medium high, stir and cook until thickened.
  • Once the sauce has thickened, add the sesame seeds.
  • When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.
  • Stir to coat.
  • Fluff the rice with a fork.
  • Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Spicy Korean Pork Stir Fry

Found this recipe on Pinterest, loved the pictures and I wanted to try a new Asian dish with new and different ingredients. So found this dish and made it. I usually don’t like pork tenderloin, but this dish make it awesome! I have never cooked with Gochujang or Bok Choy before, so I was really excited about making it.

Recipe

8 Cloves of Garlic, minced
1 inch piece of fresh Ginger, minced
½ cup Korean Rice Wine
½ cup Mirin
½ cup Gochujang
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1 1/2 pound Pork Loin, cut into bite size pieces
Bok Choy
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1 medium Red Onion, sliced
3-4 Green Onions, chopped
2 Tablespoons, Canola oil
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Mince the garlic and ginger.
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Mix the garlic, ginger with the rice wine, Mirin, and Gochujang together
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Chop the Pork Loin up into bite size pieces
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Add Pork to a Ziploc bag
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Then add the marinade to the pork in the Ziploc bag
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let the meat marinate overnight
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Slice up the Onion
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and Bok Choy.
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Place wok on burner and turn heat to medium high heat and add 2 tablespoons of canola oil to wok

Add the onion to wok
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cook onions until translucent, about 10 minutes, stirring occasionally.

I pulled the pork out of the fridge 15 minutes before I cooked it, to take the chill off a little. Then I drained some of the marinade from the pork. (didn’t want to use it all as it would cool the pan down and the pork wouldn’t cook and get crispy).

I turned the heat up to high at this point and then added the pork to wok with the onions and stir fry until pork is cooked through, about 10-12 minutes.
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Add in the Bok Choy and stir fry until it’s wilted
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Stir everything together
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Once pork is done, remove wok from burner. (I served my pork with Jasmine rice).

Grab a big bowl, add a couple of spoonfuls of rice then top with pork, garnish with green onions and sesame seeds
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Recipe

8 Cloves of Garlic, minced
1 inch piece of fresh Ginger, minced
½ cup Korean Rice Wine
½ cup Mirin
½ cup Gochujang
1 1/2 pound Pork Loin, cut into bite size pieces
Bok Choy
1 medium Red Onion, sliced
3-4 Green Onions, chopped
2 Tablespoons, Canola oil

Mince the garlic and ginger.
Mix the garlic, ginger with the rice wine, Mirin, and Gochujang together
Chop the Pork Loin up into bite size pieces
Add Pork to a Ziploc bag
Then add the marinade to the pork in the Ziploc bag
let the meat marinate overnight
Slice up the Onion and Bok Choy.

Place wok on burner and turn heat to medium high heat and add 2 tablespoons of canola oil to wok
Add the onion to wok
cook onions until translucent, about 10 minutes, stirring occasionally.

I pulled the pork out of the fridge 15 minutes before I cooked it, to take the chill off a little. Then I drained some of the marinade from the pork. (didn’t want to use it all as it would cool the pan down and the pork wouldn’t cook and get crispy).

I turned the heat up to high at this point and then added the pork to wok with the onions and stir fry until pork is cooked through, about 10-12 minutes.

Add in the Bok Choy and stir fry until it’s wilted
Stir everything together

Once pork is done, remove wok from burner. (I served my pork with Jasmine rice).

Grab a big bowl, add a couple of spoonfuls of rice then top with pork, garnish with green onions and sesame seeds

Deviled Eggs

So I’ve always been a fan of how my mom made deviled eggs. So I have always done mine the same way and just added in a few extra things here and there. Most people use may-o when making deviled eggs, but my mom used miracle whip. So that is what I have always done. So here are Mom inspired deviled eggs, al la Jamie

I made these for Thanksgiving last year (yes I am SO far behind on my posting) So there is a lot of eggs

So boil your eggs.
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I ALWAYS boil my eggs too long and I did with these. Maybe boil the eggs 15-20 minutes as I boiled mine for 30 and that was too long

So after I boil my eggs, I drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
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Then I put the bowl in the fridge and let the eggs chill for about an hour or longer. I don’t know if this is for real or what? But when I do this, It seems to make the peeling the eggs easier for me. I find the shell doesn’t stick to the egg as bad. I know there are so many tricks in the book, like add salt to water or whatever. But this is what works for me. Maybe you have your own way. But this is mine.

So once you let the eggs chill in the fridge in water for an hour (or longer) then peel them and rinse then I drain them and dry them on paper towels
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and then cut them in half
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Remove the yolks and add them to a medium bowl
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and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks
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So everyone uses may-o in their deviled eggs, and I use miracle whip, so since these deviled eggs weren’t for just me, I used both miracle whip and may-o

So for the filling I added the following:
mustard (I like yellow)
May-o
miracle whip
salt
freshly ground black pepper
Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
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I mashed up the yolks as well as I could
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So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my  would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it. (insert smiley face here)
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mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
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Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
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And serve!

Recipe

  • So boil your eggs.
  • boil the eggs 15-20 minutes
  • drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
  • Then place bowl in the fridge and let the eggs chill for about an hour or longer.
  • So once you let the eggs chill in the fridge in water for an hour (or longer) then I drain them and dry them on paper towels and peel them
  • and then cut them in half
  • Remove the yolks and add them to a medium bowl
  • and place the egg half’s on a platter or plate big enough to hold them all.
  • Then I take a fork and mash all the yolks
  • So for the filling I added the following:
  • mustard (I like yellow)
  • May-o
  • miracle whip
  • salt
  • freshly ground black pepper
  • Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
  • I mashed up the yolks as well as I could
  • So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste
  • Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it.
  • mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste
  • Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
  • Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
  • And serve!

Taco Salad with Spicy Ranch

Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
So you need one of these packets
1 cup mayo
1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
Tapatio, a couple of dashes for an extra kick of spicy
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Add mayo to a bowl
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then add powder from ranch packet to mayo
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then add milk
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then add the hot sauce, the more the spicier
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stir everything together really well
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and chill in fridge while you prep everything for the salad.

So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn’t get 2 pounds exactly, almost 2 pounds though)
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you will also need taco seasoning, homemade is always better I used this recipe
about 1/4 cup

Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
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break the meat up
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then add taco seasoning to beef
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Sprinkle all over the meat
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Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low to keep meat warm until you are ready to make your salad.

while the meat is cooking and browning you can prep the rest of the salad. You will need:
Green leaf lettuce
cilantro, washed and chopped up
2-3 tomatoes, chopped
2 avocado, chopped
green onion, chopped
Extra sharp cheddar cheese, freshly grated/shredded
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Start by grating/shredding the cheese
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chop everything up and place in different bowls. You will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
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so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
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and there you go Taco Salad with spicy ranch

Recipe

  • Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
  • So you need one of these packets
  • 1 cup mayo
  • 1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
  • add Tapatio, a couple of dashes for an extra kick of spicy
  • Add mayo to a bowl
  • then add powder from ranch packet to mayo
  • then add milk
  • then add the hot sauce, the more the spicier
  • stir everything together really well
  • and chill in fridge while you prep everything for the salad.
  • So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn’t get 2 pounds exactly, almost 2 pounds though)
  • you will also need taco seasoning, homemade is always better I used this recipe
  • about 1/4 cup
  • Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
  • break the meat up
  • then add taco seasoning to beef
  • Sprinkle over all meat
  • Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low until you are ready to make your salad.
  • while the meat is cooking and browning you can prep the rest of the salad. You will need:
  • Green leaf lettuce
  • cilantro, washed and chopped up
  • 2-3 tomatoes, chopped
  • 2 avocado, chopped
  • green onion, chopped
  • Extra sharp cheddar cheese, freshly grated/shredded
  • Start by grating/shredding the cheese
  • chop everything up and place in different bowls and you will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
  • so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
  • and there you go Taco Salad with spicy ranch

Pork Stir Fry with Green Onion

Got the recipe from here

1 pound boneless pork chops
2 Tbsp soy sauce
1 tsp sugar
1 tsp corn starch
4 Tbsp peanut oil
5 cloves garlic, minced
8-12 green onions, sliced diagonally into 1 to 2-inch pieces, you can include green and white parts
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1/2 teaspoon sesame oil
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I cut my pork chops into chunks.
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Remove fat, and cube meat into bite size chunks.
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do this until all your pork is chopped up
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Add the soy sauce
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sugar,
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and corn starch
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into a large bowl
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and whisk to combine.
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Add the pork chunks to the bowl
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Mix pork with the marinade and toss to coat completely.
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Set aside and let sit for at least 10 minutes.

Heat the peanut oil in a wok and turn to high heat.
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When the oil is hot (shimmering not smoking) add the garlic and stir-fry for about 15 seconds.
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Then add the pork and stir-fry until the pork changes color, about 5 minutes, stirring constantly.
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Add the green onions and continue to stir-fry for about another couple of minutes
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Turn off the heat and stir in the sesame oil, if using.
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Serve nice and hot over jasmine rice
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Recipe

  • 1 pound boneless pork chops
  • 2 Tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp corn starch
  • 4 Tbsp peanut oil
  • 5 cloves garlic, minced
  • 8-12 green onions, sliced diagonally into 1 to 2-inch pieces, you can include green and white parts
  • 1/2 teaspoon sesame oil
  • I cut my pork chops into chunks.
  • Remove fat, and cube meat into bite size chunks.
  • do this until all your pork is chopped up
  • Add the soy sauce, sugar,and corn starch
  • into a large bowl
  • and whisk to combine.
  • Add the pork chunks to the bowl
  • Mix pork with the marinade and toss to coat completely.
  • Set aside and let sit for at least 10 minutes.
  • Heat the peanut oil in a wok and turn to high heat.
  • When the oil is hot (shimmering not smoking) add the garlic and stir-fry for about 15 seconds.
  • Then add the pork and stir-fry until the pork changes color, about 5 minutes, stirring constantly.
  • Add the green onions and continue to stir-fry for about another couple of minutes
  • Turn off the heat and stir in the sesame oil, if using.
  • Serve nice and hot over jasmine rice