Chop the chicken breasts and start roasting in 2
tablespon of palm oil. When the chickens release their juices and begin to draw
again, add the chopped mushrooms.
Continue roasting them until the mushrooms go through
the same process.
Meanwhile, melt the remaining palm oil in a separate
saucepan and add the flour on it.
Add milk and water to the roasted flour and mix them
until it becomes creamy.
Add curry, salt, pepper and continue roasting for 2
minutes.
Combine the curry sauce with the chicken and mushrooms
and cook for 5 more minutes.
Ingredients:Palm OilRiceCarrotGreen peasSaltBlack pepperBoiled waterMethod:First of all, turn
on the stove. After the pan gets a little warm, add the... read more
Natural baking pantry staples
Malaysian certified sustainable palm oil
This natural, buttery-textured tropical oil is perfect for baking because it doesn’t... read more
Ingredients:3
eggs1,5
glass of sugar1
glass of palm oil1,5
glass of milk25
g cocoa1
packet baking powder1
packet vanillin2
glass of flour1,5
glass of milkMethod:First
of all, whisk the... read more
Ingredients:Palm oilEggplantsTomatoPepperGarlicSaltBalck
pepperMethod:Firstly, put palm
oil in the pot and turn on the stove to heat it up.Start frying the eggplants,... read more
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