Not exact matches
I grew up eating rice both
from my Portuguese heritage where my nan would cook beautifully
fragrant rice with onions and
garlic and peas and magical seasoning that only she could create.
This Lettuce Wrapped Pork (6)
from Heidi at Mamacook is a gorgeously fresh and
fragrant dish, with ginger,
garlic, chilli and lime, and is quite simply my idea of foodie heaven.
Remove skillet
from heat and add
garlic, stirring for about a minute until combined and
fragrant.
Saute the chopped onions,
garlic and chopped white stalks
from the green onions until
fragrant.
To this, add
GARLIC and SHALLOT; sauté until
fragrant, stirring as needed (2 - 4 minutes); remove everything
from skillet (leave a layer of oil); set aside.
So
fragrant and tasty, with fresh herbs,
garlic, red wine vinegar, and olive oil, it goes with everything
from meat and fish, to vegetables, grains, and salads.
The juices
from the roasted tomatoes,
fragrant garlic and sprinkling of Parmesan cheese add so much flavor that you don't even need sauce.
Cook for another minutes until
garlic is
fragrant and then remove
from heat.
It's a recipe, I learned, that he picked up
from his girlfriend's mother, which takes water spinach (or kong xin cai) and sautes it until deeply emerald with smoky - sweet lap cheong sausage — my holy grail of smoked, preserved, almost certainly bad - for - you meats — and thin slices of
fragrant garlic, then finishes it, in a neat little trick, with a few dollops of glossy teriyaki sauce to make the dish even more wonderfully savory.
When the
garlic becomes
fragrant, about 3 - 5 minutes, remove the
garlic from the oil.
Remove the pan
from the heat; add
garlic and stir until
fragrant, about 30 seconds.