#chili garlic oil

[onenettvchannel]

OneNETnews EXCLUSIVE: Local Chili-based Product wins Regional Young Farmers' Challenge and to be recognized with PBBM

(via DZRP-FM 94.5mhz's FMR: Radyo Partido - Camarines Sur / with reports from Irene Ruga)

TIGAON, CAMARINES SUR -- A homemade local chili-based product at Porto Kitchen from Mabalodbalod town, Tigaon, Camarines Sur was fully presented at the 2023 Regional Young Farmers' Challenge: Upscale Category via the Department of Agriculture (DA) during 'Bagong Pilipinas Serbisyo Fair' in Nabua, the said region.

(PHOTO and SCREENGRAB COURTESY: YF-Bicol & Radio-Television Malacañang via FB LIVE VIDEO & PHOTO)

Per the exclusive radio report as DZRP-FM 94.5mhz's FMR: Radyo Partido, as one Agri-Economist and Chili Farmer named Angelica Porto of 'Porto Kitchen' received a financial grant worth PHP300k (roughly U$D5,300) from the DA, and was personally taken home by the Philippine President (Ferdinand "Bongbong" Romualdez Marcos Jr.) as a Grand Champion in 1st Place.

Joshua Ros of Black J won 2nd Place in Ligao City, Albay and Carine May Virtus of Animatik Integrated Farm also won in 3rd Place.

According to Ms. Porto, the opportunity and support from the local government is a great leisure for young people like them who are trying to develop themselves and small or medium businesses for the Filipinos.

The group will represent the Bicolandias or Bicol Region, participating in the National Leg Competition (NLC) where the prize will soon reach to PHP500k (U$D8,811).

(SCREENGRAB COURTESY: TikTok Profile Page via PK)

If you want to purchase locally online or in person at Camarines Sur, in order to support small or medium businesses… You can find Porto Kitchen exclusively via TikTok Shop, for those only if you're in the Philippine territory.

PHOTO COURTESY for REPRESENTATION: Porto Kitchen via FB PHOTO BACKGROUND PROVIDED BY: Tegna

SOURCE: *https://www.facebook.com/100076001904359/posts/326270699916324 [Referenced FB Captioned PHOTO via Porto Kitchen] *https://www.facebook.com/100066792801817/posts/637364665166621 [Referenced FB Press Release Article via DA-Bicol] *https://www.facebook.com/100087168188158/posts/268495926066012 [Referenced FB Press Release Article via Young Farmers Bicol] and *https://www.tiktok.com/@porto_kitchen [Referenced Homepage Profile via TikTok]

-- OneNETnews Team

[morethansalad]

Charred Corn and Peach Salsa Bowls (Vegan)

[phantomrose96]

I am honestly jealous of the fact that you like tofu enough to use it all the time. It's such a cheap and versatile food, and the things you make look so good, but I absolutely cannot stand the texture. Only exception is whatever it is some restaurants do to make cubes that are crispy on the outside and spongy, somewhat dry in the middle. Well, that and using a block of smooth tofu + a whole bag of chocolate chips to make cheesecake. That's the only thing I used it for at home. Pretty banger cheesecake and one of my favorite foods.

I do enjoy tofu in pretty much any form! which is nice as someone who's not eating any meat options lol.

BTW, that "spongy on the inside" tofu is achieved by freezing tofu and then thawing it! Crispy outside is likely fried. And I'm pretty sure some grocery stores do sell it in that form as "fried tofu" or "tofu puffs". Asian grocery stores most often have it.

I'm also a fan of the stuff you can do by blending silken tofu. I've made a lot of pasta sauces doing that, and I actually stocked up on the ingredients to make a chocolate mouse with it that I'm excited to try out.

[housecow]

y’all. last night i toasted thick slices of this glorious rosemary sourdough in olive oil and then layered it with porthos solid white tuna, home grown onions and tomatoes, and a cream cheese chive mix and holy shit. beauty. decadence.

[figofswords]

hi just thought everyone would want to know. I think I just made the all time best potatoes anyone has ever made ever. just wanted to share

[briarpatch-kids]

Made myself a cold cucumber salad for tomorrow. Not sure what I'm gonna make with it, but it'll be tasty.

[foodfuck]

vegan cauliflower vodka pasta · cook republic

[outlying-hyppocrate]

i can't often get myself to be properly excited about eating but i just had cold soba noodles and they were okay. {:

[sew-much-to-do]

DIY Spicy Szechuan Noodles with Garlic Chili Oil

Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[james-p-sullivan]

completely obsessed with this bowl of instant ramen i made a couple nights ago

[mildmayfoxe]

avocado toast btw. if you even care

[morethansalad]

Vegan Thai Noodle Bowl

[sunnibits]

thank you italy for introducing me to arrabbiata and carrettiera <333 I love you spicy tomato sauces I love you pasta what a wonderful world

[bitchfitch]

I know it's more my vibe to post extremely unhelpful recipes but I'm proud of how this one looks

[askwhatsforlunch]

Herby Lamb Curry with Aubergine and Potatoes

This fragrant Herby Lamb Curry with Aubergine and Potatoes is both hearty and light enough, making it a deliciously more-ish dinner to tuck into on these chillier Summer nights! Happy Wednesday!

Ingredients (serves 2):

4 medium Garden Potatoes 

1 teaspoon coarse sea salt

4 tablespoons olive oil

1 teaspoon Graines à Roussir 

2 thick slices (about 420 grams/ounces total) lamb leg

1 large aubergine, rinsed

1 large carrots

1 onion

1/3 hot chilli pepper

1 large garlic clove, minced

a bunch Garden Cilantro 

half a dozen large leaves fresh mint

2 teaspoons ground turmeric

1 teaspoon Garam Masala

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon demerara sugar

a few sprigs Garden Cilantro

a few mint leaves

Rinse and peel Garden Potatoes and place them in a large saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, and cook, about 15 minutes.

Meanwhile, heat half of the olive oil in a large, deep skillet or pot over medium-high heat. Add Graines à Roussir; fry, 1 minute. Add lamb leg pieces, and brown thoroughly, about 3 to 4 minutes on each side. When well-browned, transfer lamb pieces to a plate, set aside.

Cube aubergine, and stir into the skillet, coating in lamb fat and olive oil. Cover with a lid, and cook, a couple of minutes.

Peel and slice carrot. Finely chop onion.

When aubergine has just softened and browned a bit, add remaining olive oil, and stir in sliced carrot and chopped onion. Cook, another couple of minutes.

Thinly slice chilli pepper, and stir into the skillet, along with minced garlic. Cook, 1 minute.

Finely chop Garden Cilantro and mint leaves, and stir into the skillet. Cook, a couple of minutes more.

Then, season with ground turmeric and Garam Masala.

Drain Potatoes, saving their cooking water, and stir them into the skillet, coating in herbs and spices.

Return lamb chunks to the skillet, seasoning them on both sides with fleur de sel and black pepper.

Finally, stir in 1 1/2 to 2 cups of the Potatoes cooking water, and bring to the boil. Reduce heat to medium-low, and simmer, at least an hour.

Just before serving, stir demerara sugar into the skillet, until completely dissolved.

Finely chop Garden Cilantro and mint leaves.

Serve Herby Lamb Curry with Aubergine and Potatoes hot, sprinkled with chopped Cilantro and mint.

[kof-xiii]

did u know that if u mince a tiny clove of garlic and add it to cup noodles itll make u explode (good)