MALAYSIA | Thursday, 6 Mar 2014 | Photo Gallery | Scholarship Entry
Ingredients For the Garlic/ginger paste: 1 garlic bulb 1 3-inch piece ginger 1 tablespoon vegetable oil Method: Put everything in a blender or mill (not a food processor) and blend until mix becomes smooth paste. For the Cashew Nut paste: 1/2 cup of ...
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Tags: Passport & Plate: ITALY 2014
