₦airaland Forum

Whizpeter: RICE!!!!
.
.
In fact I cooked my own Rice and Stew last night...
I don't miss my SUNDAY RICE!

9iceX: Can somebody help me out?

Onlinebizexpert: ....

TundeCole: Hi Nlanders! Just curious. Is it advisable to place your gas cylinder filled with gas right in the kitchen where you cook? Especially a not too big kitchen.

BedLam: It's not like much energy or money were spent on producing this healthy food. Junk food tend to have more killing ingredients. But why are they more cheaper? For instance:

A bottle of Eva water is sold for 100#. 50CL coke is sold for 70#, but why? (note, water is natural, not much production is needed except purification)

At a regular "bukka", vegetable soup is expensive than egusi but egusi is more expensive in the market.

Meat is cheaper than fish.

Wheat bread is expensive than white bread.

Ofada rice is also expensive than "normal" rice. (cooked).

Donfamous: Can anyone pls enlightened me about the difference between this two. I actually thought they were the same, but someone said they were not without giving any valid point.

Flow11: pals,realy nid recipe for yam ball,...had this meal as a kid bt can still remember the feeling it gives me whenever i savoured it...i need it urgently,craving for this again.

saiprojects: IT ANNOYS ME WHEN PEOPLE COMMENT ON EVERY POST AND SAY "EBOLA".. ITS SO ANNOYING AND DISGUSTING, DO PEOPLE NOT REALISE THAT EBOLA IS A DEADLY DISEASE KILLING INNOCENT PEOPLE... PLEASE HAVE RESPECT AND LET US ALL PUT ALL THESE PEOPLE AFFECTED BY THE VIRUS IN OUR PRAYERS INSTEAD OF LAUGHING AT THEM...

www.youtube.com/saioladeji
www.saiprojectscooking..com

francleanflexy: i dont really know where to post this but if its in the wrong place the admins should pls do the needful.

Every body know that if u put ur hand/finger into a soup it will become sour. In fact this is one of the first lesson every nigerian child learns; never put ur hand into the soup pot or it will go sour.
So now am kinda curious, what actually causes sourage In that situation?
Is it that wen ever there is human contact (flesh ) with soup it goes sour or that any disturbance to the surface of a soup after being warmed causes it ?
ur thoughts are welcome

sleekman: Ok I knew a good cook will respond when he/she sees wot I wrote. I wouldn't mind 2 dine with u madam. Sorry na 9ja I dey and na BB I dey use. Etisalat stingy pass anything that comes 2 mind

uzoexcel: thanks for been patient..i subcribed on youtube...lemme do dat on ur page
is the secret of party rice, 'burning'??

uzoexcel: also, do u have anything on moi-moi. especially the one that has fish inside..if u could do a vid on that, u ll be my person of the year...i really really reallly reallly miss my moi moi seriously
#bookmarkingUrpage

kevoh: In bold face is the main reason. All this firewood talk has nothing to do with it.

uzoexcel: thanks...lookn at ur vid

**d bell pepper i see in sainsbury is usually just green..i ussed to think it was naija tatashe ?-- the bell pepper is the same as tatashe, only that its red

***Glaze the chicken?wats d meaning of glaze -- glaze means rub the chicken lol :-)

***brown pepper?i only see black pepper in the shops..is it the same thing? - i used normal pepper oh as in tatashe and rodo

**the chicken u 'glazed', did u boil dem first or is it raw chicken?- yes i boiled the chicken first

**scotch bonnet?is it the naija pepper- yes its same as rodo

**why dddnt u use parboiled rice-- i never use per-boiled rice for jollof rice which is my little secret i'm sharing with you lol.. jollof rice needs stew and steam to cook and therefore if you per-boil your rice, it might end up soggy and unable to consume after cooking

**after adding rice, why dd u cover it wid foil and not the pot cover--- foil helps it to steam quicker without burning


also its not as red as the party jollof rice...do they add colour or what?-- it is actually really red, it my stupid camera that didn't bring out the colour.. Thanks for watching and I'm still waiting for you to subscribe oh.. lol moin-moin coming up shortly darling :-)


The food loooks yumcious...dnt think i would b patient to use fork and knife o

pls indulge me as i really need to learn ds..tired of kebabs and my own crap cooking

uzoexcel: pleasse i seriously wanna know the secret of that party jollof rice..

mstik: I guess I just prefer to read and apply instructions than to watch it.? And I feel blogs are more indept .

mstik: Blogs.

sleekman: Indomie Wok with thai sauce

Indomie
Coconut milk
Chicken
Cabbage
Broccoli
Carrot
Chili pepper
Fresh pepper
Ginger

1. Boil water, de-bone and chop chicken to pink finger shapes
2. Put noodles in boiling water and cook to desire without any additives (no salt or indomie seasoning) 3. Dice chili pepper and carrots vertically
4. Pound pepper and ginger 2geda. Pound ginger 1st and later add pepper. Don't pound 2 paste.
5. Cook Chicken (with d bone and skin), coconut milk, pepper/ginger, seasoning, salt.
6. Remove d bone and skin when cooked.
7. Put cabbage, carrot, broccoli into d coconut milk/chicken sauce. It should be looking like soup. Leave 4 3mins. U don't want d veggies overcooked or without d desired nutriens.

NB: u can eat this with noodles, rice, pasta, yam (especially water yam), coco yam and unripe plantain

AdeSuave: Yamarita with fish sauce