When life throws a burger at you, EAT IT.❤💫
IN FRAME- Burger and fries😍
LOCATION- Tippling street, Rajouri Garden😍
RATING- 4/5 😁
Tippling street is an amazing place to have party at.❤💫
The ambience of the place is great, the place has low lighting, has both low and high seating areas. 😅
Also the dj (music) goes pretty well with the dim lights also the dance floor creates an awesome atmosphere to have a party at.😅 .
Coming to food, the burger came in with complimentary fries, burger had a thick veggie patty with slice of cheese in it. I liked the burger very much.😍
The service was prompt and the staff was very polite and welcoming.😅
MUST TRY- Pizza and shakes.
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A classic dish that’s close to home and the heart.
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3 Cups of Rice.
2 red onions.
4 cloves garlic.
A handful Fresh coriander.
A dash of fresh dill.
4 peeled tomatoes.
2 black dried lemons.
2 star anise.
4 bay leaves.
1 tablespoon tomato paste.
1 tablespoon daqoos(bahraini spice mix). 1 tablespoon black pepper.
1 tablespoon salt.
1 tablespoon cumin powder.
2 teaspoon coriander powder.
1 teaspoon cinnamon.
Secret ingredient a dash of fish sauce.
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After peeling the shrimp keep the head and shell of the shrimp in a pot with water with a few lemongrass to make shrimp stock set that a side, get a large pot and add some oil along with a bit of gee, fry the shrimp in batches to get a very nice sheer, not cooking it all the way since we will add it back to continue cooking later, once you are done set a side, pour some oil again and add the onions, cook until soft add the garlic, then add the tomato paste cook it for a bit then this is where you just add everything at a time, leaving just the shrimp and rice, now that everything is mixed add the rice and just mix it well with everything making sure it is well coated, now add the shrimp back mix well, now add the shrimp stock back until the stock is an inch higher than the rice, cook on high until the water is reduced then cover and let it cook on very low heat for 45-50 minutes.
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Comment below of which classic Bahraini dish you would like me to make next.
traditional fish and chips at Adam and Eve pub on petty france street 🐟 went for our first lunch in london at this cosy pub after our visit to buckingham palace 🏰 the big fish and chips (£15.99) was crispy and flavorful with thick ass fries and came with a side of bread and butter and fried scampi 🍤 i personally loved the thick curry that came with it altho its not spicy like the normal type im used to but it still adds a nice kick as a dip to the chips 🍛
we also had a chicken dish with cheese and bacon (£11.99) that came with fries, salad, coleslaw and onion rings 🥗 the chicken wasnt quite as good as the fish, but i like the thinner fries as compared to the thicker cut ones that came with the latter 🍟
overall it was a good experience and might i add that their portions are HUGE like we shared 2 servings between 3 people and we still couldnt finish it weLp
Last September 13 and 14, @santolantownplaza held their first ever bazaar— The Local Scene! Here, local favorites gathered under one roof to showcase a mix of sustainable and healthy lifestyle products. Missed it? You can always get a hold of their stuff by contacting their respective pages. These were the highlights from the fair:
🐷 @kitchena.2018: this local shop uses the classic Adobo and weaves it into something versatile that you can either use in cooking (Adobo fried rice, anyone?) or eat directly. These Adobo flakes are more on the savory side, just like how the classic should be, and has a texture that resembles Chinese Pork floss. These come in your choice of chicken or pork, chili garlic or just plain, and if you're not a fan of spicy stuff, don't worry. The former has a faint chili flavor that ghosts your mouth, but disappears just as quickly. And if you want a saltier variant, I recommend their pork.
🥔 @chingnamhong: a Chinese delicacy that originated in Brunei, this shop makes savory sau paos— puff pastry balls and Chinese-style empanadas filled with your choice of chicken curry, pork Asado or chicken Asado. They don't have any MSG in it, and are made by Filipino OFW's, which you can either give as gifts or enjoy in the comfort of your home.
🦀 @purotnt: affordable, and super flavorful to boot! These jars of crab roe (aligue) make excellent spreads on biscuits, and can even be used in cooking. Their Taba ng Talangka may be what they're known for, but they even offer aligue-infused jars in collaboration with other brands like their TnT Cheese Spread and Buttahh— an aligue-flavored butter with herbs and spices.
1 422 minutes ago
Australia’s only leading mobile food vending hub and authority. Food Trucks United members are made up of select credible, complied and seasoned food operators. We provide turn-key catering and activation services to events, festivals, private and governmental organisations throughout Australia.
Buttermilk chicken and waffles (and slaw). Seriously delicious!
1 727 minutes ago
It’s Sunday.... can only mean 1 thing... ROAST!! I’m actually off to a bbq today, but I wanted to share my secret to THE crunchiest fluffiest roast potatoes, it’s took me years and a lot of poor turn outs but now I have them nailed!! Tip 1
I have the best roasting tin (pic 2) it’s a little pricey but totally worth it, the metal ring underneath lets you keep it on a job whilst you put the potatoes in... you don’t lose any heat when you take it from the oven.. the fat stays boiling hot!! It’s soooo easy to clean and will last forever... put it on your Christmas list available @johnlewisandpartners
Осінь вже настала, але літо ще про себе нагадує☺️.
Беріть своїх друзів і мерщій до нас! Прохолодне пиво та смачні закуски не залишусь вас байдужими.
Замовлення столиків за номерами:
Sunday morning cinnamon buns topped off with maple glaze and pecans. I made these a couple of weeks ago and was clever enough to put some in the freezer, so although they’re not quite as good as fresh it still satisfied my sweet tooth this morning.
NOW FRYING at Mall Of Indonesia, Dotonburi 2nd Floor🍟❤️✨ See you there #montatolovers 👋🏼
2 2435 minutes ago
Getting bored on sunday and got a FOMO? Then worry not, make a plan with friends and have a paneerrr MOMO.. 🤤🤤
Although one momo is never enough but it went with the rhyme so 😛
So this joint on jail road is quite famous for its food items and I just got to know why.
Just as these momos are looking, they were crunchy, had soft filling of cottage cheese from inside and served with three different mayos on top..
Isn't this drooling enough? 😍😍
What: Crunchy Paneer momos (twisted) •
A delicious staple! Disclaimer: No staples were harmed in the making of this recipe!
Right, currys. What can I say? A delicious and rather obvious staple in my diet over the last 22 years. But this curry in particular is my favourite. Any sort of shellfish is my jam and cooked well in a flavourful broth, now you’re onto a winner. This is a deceptively simple dish. Deceptive because of how lush it tastes for the amount of work you have to put in. .
3 tbsp. Veg oil
1 & a half large onion, chopped finely(or as fine as you can get it, grate it if you really want)
3 cloves of garlic, peeled and sliced
2 tbsp. chopped coriander
1 tsp. cumin seeds
1 tsp. Turmeric, chilli powder, ground cumin & ground coriander OR
1 tbsp. Curry powder OR
2 tbsp. Of your favourite curry paste
12 king tiger prawns(if you’re feeling boujee, grab yourself 3 whole lobster tails)
Firstly, take 2 tbsps. Of your oil and pour it into a saucepan or a wok would be ideal for this. When the oil starts to shimmer, throw in your garlic & cumin seeds and just before it starts to colour, add in the onions and turn the heat down to a medium heat. Add in a big pinch of salt and let the onions soften.
Once the onions have softened, add in the spices or the curry paste, whichever you’ve chosen. If you’ve used the paste, you’re basically done. Cook the paste out for 5/6 mins and then add in the shellfish and give it a good stir. Stick a lid on it and it should be ready to serve in 10/12 mins, just check the by testing flesh of the meat.
Now, if you’re using the spices, stir them into the onions with a tbsp. Of the coriander and add in the reminder of the oil. Keep cooking it until you can no longer smell the raw spices(practice makes perfect) and if need be, add a splash of water to cook out the spices. Once the onions resemble a paste, add in the shellfish and give it a good mix. Stick a lid on it and let it essentially steam. The liquid from the fish should be enough for a sauce. If it does seem a bit dry, add in about 100ml of stock or water works fine. The sauce should coat the back of your spoon. Sprinkle over the rest of the fresh coriander & serve w/noodles or rice!
Don’t miss your chance to get your hands on our limited-time-only PANINO SUPREMO! 🙌🏼 Abailable at our East Village NYC location until the end of September! Double-decker Chicken Parmigiana with Mozzarella and Marinara. #CluckYeah#BRFC