1. Boil the broth with the salt, fish sauce, charred onion and ginger, lemongrass, and coriander (keep the coriander seeds tied in cheesecloth or inside a metal ball for simmering spices for easy removal later; otherwise you’ll have to strain the broth). Simmer together gently for 30-...
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ME ? A STRESS FREE LIFE STYLE AND LESS SALT THE BETTER,,, MY AUNT JO TURNED ME ON TO ” PINK SALT” IT CURBS MY BODY ON THE NEED FOR SALT… MY DOCTOR IS A HEALTH NUT AND STRAYS FROM PILLS,, HE SAYS NO SALT! SALT IS IN EVERY NATURAL THING WE EAT… THATS GOOD FOR ME!! TOO...
I have to confess that I ate my very first bowl ofÂjjajangmyeonÂ(ìžìž¥ë©´) in Grenada. My Korean friendÂTerry (remember, she’s the one who likes to make things like tofu, miso, and kimchi from scratch!) invited me over for lunch one day and ...