Heat the vegetable oil in a large wok or frying pan over high heat. Mark as complete. Add the minced garlic, galangal, diced onion, and sliced red chilies and stir-fry for 1-2 minutes until fragrant. Mark as complete. Add the diced carrot, capcicum and pepper and stir-fry for another 2-3 minutes until softened. Konro. Konro is an Indonesian rib soup originating with the Makassarese people [1] of South Sulawesi. Usually this soup was made with ribs, such as spareribs [1] [2] or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made 2 cups frozen (or fresh) cauliflower rice. 2 cups leftover rice. 4 servings leftover chicken, chopped (or protein of your choice - about 4oz per serving) ⅓ cup coconut aminos. 1 Tbsp coconut sugar. 4 eggs (1 per serving) For the spice blend (Base Genep/Balinese spices) 1 stalk lemongrass, sliced (see how to prepare lemongrass here!) Deep fry the bananas in batches. Turn the bananas over so both sides turn golden brown in color and become crispy. Use a slotted spoon to remove the fried bananas out of the oil, drain on a plate lined with paper towels. Repeat step 4 until bananas are used up. To serve, dust some powdered sugar on top of the bananas. Vay Tiền Trả Góp Theo Tháng Chỉ Cần Cmnd.

nasi goreng mix recipe