Place the parsnips in a lightly oiled baking dish, sprinkle with ground rock or sea salt and fresh ground white and
black pepper corns.
Add the cumin seeds and
black pepper corns.
Add cumin seeds, cinnamon, cloves,
black pepper corns, bay leaf to the hot ghee.
Basmati Rice: 2 cups Ghee or olive / canola oil: 1 tbsp full Cumin seeds: 1 tsp Bay leaf (dried): 2 small Cinnamon stick: 1inch pc Whole Cloves: 4
Black pepper corns: 4 Garam masala — 1 - 2 tsp Salt — 2 - 3 tsp Garlic (chopped finely): 1 tbsp Onion (sliced and cut in halves): 1 big Soy nuggets: 1/2 cup Cashews (halved): 1 tbsp Raisins: 1/2 tbsp Mix veg (frozen): 2 cups
The main ingredients in Filipino adobo are soy sauce, vinegar, garlic,
black pepper corns, bay leaves, and sometimes coconut milk, and the meat can be either chicken or pork or both.