Taste a little bit of the liquid and
adjust salt and sugar, if desired.
Taste again,
adjust the salt and sugar, if necessary and serve.
Not exact matches
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener),
adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
Adjust sugar and salt if you need to.
Taste
and adjust seasonings (usually
sugar or
salt).
I
adjusted it a little to be more eggy by beating it in all 5 eggs (
and taking out a 6th for the wash)
and I add a small bit more
salt, cut the
sugar a little
and add in honey before mixing in the flour.
Taste
and adjust seasoning to your taste with
salt and sugar, if necessary.
Sample
and adjust seasonings as needed, adding more
salt for saltiness, red pepper flake for heat, paprika for smokiness, or coconut
sugar for sweetness.
Taste,
and adjust with more lemon juice,
salt or
sugar, if needed.
Taste broth
and adjust seasoning, by adding more fish sauce,
salt and / or
sugar to taste.
Then taste (just stick your pinky right in there, don't get fancy here)
and adjust as needed — that could mean
salt,
sugar, or more water.