This offcut tastes amazing when boiled slowly, sliced ultra thin, and marinated in a zesty orange-chili juice.
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The rice is washed and poured in a pot with milk, sugar, water and lemon skin. The mixture is then boiled slowly until it acquires a thick texture while being mixed occasionally to avoid any rice sticking. When the mixture becomes creamy, it is served in little containers. Cinnamon powder is then dusted on the cream.
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Pacha is a traditional Iraqi dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth. The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs which could be removed before cooking. The stomach lining would be filled with rice and lamb and stitched with a sewing thread ().
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To extract the separate "shirts", the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should be blanched. The "shirts" are removed from the bulbs by slow and gentle finger pressure. Filled "shirts" ("dolme") are boiled slowly at low heat in broth.
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In a clearing away from the village a dark-green drink was made mostly from vines of ayahuasca [HK: nixi honi] and chacruna leaves, boiled slowly over a low fire. It was poured into small palm- nut cups and given to the hunters, who sat encircling the fire. Accompanied softly by the others, the chief would begin singing his peculiar chants. At his discretion he'd employ the songs to alter the atmosphere of the gathering or modify the pace of the group.
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In Iran, tongue (zabaan), feet (paa) or Kaleh Pacheh, sheep liver (jigar), heart (del), lungs (shosh), testicles (donbalan) and kidneys are used as certain types of kebab and have a high popularity among people, as well as sheep intestines and stomach, though the latter is boiled. Sheep skull and tongue, alongside knee joints, as a formal breakfast dish called kale pache (lit. "head and leg"), are boiled in water with beans and eaten with traditional bread. Pacha (Persian term), is a traditional Iraqi dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth.
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Nasi liwet is topped with a slice of omelette, shredded chicken that had also been cooked in coconut milk and a spoonful of a thick aromatic coconut cream called kumut. Served alongside nasi liwet is opor ayam (a delicate chicken in a mild white coconut milk based sauce scented with galangal and lime leaves), telur pindang (eggs boiled slowly with spices), tempeh and labu siam (chayote) as the vegetable. Traditionally, the pan used for cooking was made of clay. The taste and aroma is generally better if it is cooked on a wood fire, but different regions have different ways of preparing it.
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