First, you must start with the recognition that, although still enjoyable when there is plenty of great friends who help discover the world of taste. Põmmu evaporation of my mind, the idea is absolutely brilliant, and it comes from our last visit with friends at the menu offered. With the theme of the evening was devoted to pommule. It was super! Here I am trying not to go too emotional and enthusiastic õhkamiste hüüumärkide and instead talk about something. This could also be the name of the dish such as steamed Põmmu ceviche (seafood sauce is very similar to that used for pickling assemblages, see, for example, the gap ceviche'i) Põmmu is also one of the äraütlemata nice fruit, which, unfortunately, is not understood in a very much with it. However, pasta it is quite possible uses Põmmu indefinitely and can prepare him well grilled, fried, stewed, roasted, smoked (Yalta, the market was just spicy sauce with smoked Põmmu my absolute favorite), and now it turns out the steaming. The steaming idea was reportedly brokered by Jamie arrived back home and got to remind yourself of the remaining components by steaming pommut made. Põmmu preparation should pasta start with the fact that the open-cut slices shake of salt and let it stand for about twenty minutes. The salt draws out the bitter pasta taste pommust. Later, you will be pommul the salt tears just köögirätiga be drained. Just as I started too. Being wiped away the salt, put about 1.5 cm with the cut lengthwise strips keelekujulised aurutuspotti (or rather put a rack on the bottom of the pot), and steamed about 15 minutes, until Põmmu beauty Evaporated out. Out having to have such mild humor funny. Remove seeds nests hacked pasta steamed Põmmu 1.5-2 cm size cubes side. In another bowl I mixed the juice of 1 lime, 2 scoops Naršarabi (can replace sugar or honey), pasta a couple of spoonfuls of sesame oil and soy sauce, 1 finely chopped chilli, chopped 1 garlic pasta nail. It then went into the marinade still warm steamed Põmmu pieces. Most recently pasta disturbed to plenty of chopped coriander. Oh, how well liked. The great taste of compatibility, extremely light and healthy. pasta Try to be sure, who whenever the story needs similar communities.
I love the editing of the winds in the kitchen. This is the emotional side. I have heaps of paper edges kribatud recipes that I can not find the necessary moment. This is a practical side. In addition, of course, a passion for food and cooking, which is a red thread throughout my life passed. My landing caused the above mentioned herein. Photographs from the Blog plõksin in 2011. In the second half of yourself or rests between Tarmo aid, with whom I share three sons and one roof. Images do since March 2012 Nikon D700 apparatus. You can connect pasta with me at tuulimathisen@hotmail.com View my complete profile
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