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Tie a knot in the top. Steam over boiling water. To serve, transfer some of the rice into a bowl, cover with more of the fragrant water and add a few small ice cubes and some of the flowers. [5] The side dishes eaten with khao chae are the real stars of the meal. [2] Recipes [6] vary but the essentials remain the same.
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The traditional Lao method of making nam khao involves seasoning cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed rice balls to be coated with eggs and deep-fried until crispy. Prior to serving, the crispy rice balls are broken into little chunks and then mixed with the rest of ...
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
One method of leachate management that was more common in uncontained sites was leachate re-circulation, in which leachate was collected and re-injected into the waste mass. This process greatly accelerated decomposition and therefore gas production and had the impact of converting some leachate volume into landfill gas and reducing the overall ...
Lei cha (right) served with a bowl of rice and vegetarian toppings (left). Ground tea is a varying mix of: Tea leaves – any type of tea leaf can be used, but the most popular and common are either green tea or oolong; for ease of use, sometimes matcha (finely milled green tea) is used
Thingyan rice is infused with water and commonly served with a salad of cured salted fish, which is blanched and fried with onions, along with sour mango or marian plum. [1] [2] The dish is then garnished with roasted chili peppers. [3] Although Thingyan rice originates from the Mon people, it is now commonly prepared throughout Lower Burma. [4]
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