If you feel the sauce needs thickening, you can make a slurry with some cornflour or potato starch and water and add that at around 45 minutes. You can serve it on its own in bowls, but a couple of hunks of good bread to mop up the sauce wouldn’t be the worst thing in the wor...
and I slither into the booth to get the seat that I want, and I begin scanning the menu: kobe beef ravioli, something with duck ragu, mac n cheese, meatballs…this is going to be a hard decision ahead of
Zhu Yuanzhang, and his friend Liu Bowen plotted to overthrow China's Mongol overlords by hiding messages about the uprising inside the cakes and delivering them to the people, but there is no proof that this ever actually happened.
I know all her ingredients but I can never seem to replicate it as she used to cook it. I also miss the bangus with a toyo-sugar-calamansi sauce she used to make. I miss a lot of ‘normal’ food she used to make that never quite seems right when other people cook. Another thing...