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Precision. this is delicious, delicious food. aini: welcome. it s been so long. oh my god, and you still look as handsome as ever. all right. so david: so, let s pick up right where we left off, which we started with this. aini: help yourself. anthony: thank you. aini: you re going to have the roast beef, and this is poached egg, and our favorite will be our rendang. this is chicken rendang. anthony: oh, so good to be back. aini: i love watching you guys eat. anthony: who taught you to cook? who was the good cook in your family? aini: when we were small, my grandmother would say stuff like, i don t care who you are, if you can t cook, you re nobody to me. so it s like anthony: oh wow. aini: yeah, from there, there s no teaching malay cooking here. you just come from your grandma s kitchen, your mom s ....
so, i m headed up river again. david: yeah, sorry i can t be there. anthony: i promised them. i said i m going back. david: about nine years late on your promise but anthony: nine years late. david: that happens with lancau, you know. promises come liberally. anthony: it was david moggie who first took me up to the longhouse. on that previous trip we met at aunty aini s, on the outskirts of kael. david: everything moves exponentially, right? it just feels like some things remain exactly the same. some things haven t changed at all. this place is certainly one. anthony: the charming and, for lack of a better word, fabulous aini was an actor in the malaysian film scene, who now runs a very successful kampung-style restaurant, specializing in beloved village or country classics. all of them prepared with a staggering finesse and ....
Information about how music was made, how music was recorded anthony: right. mario: what was the spirit of the music. will: so that s the idea. it s to get back to the roots. anthony: first up, the cali version of ceviche. cooked shrimp slathered in mayonnaise, ketchup, and worcestershire sauce. essentially, a 70s shrimp cocktail. native to the mangroves of the pacific coast, the mollusk is a staple used in everything from tamales to stews. so it s rice and like, a concha? will: like a mole mario: the mollusk. anthony: some kind of a it s not a clam. will: ah, it s like a rock mollusk pretty much. anthony: mm. it s delicious. man: ooh-sa. anthony: wow. will: so this is like ....
the idea so we can meeting not only doing music, but also exchanging lots of information about how music was made, how music was recorded, what was the spirit of the music. so, that s the idea, it s to get back to the roots. first up, the cali version of ceviche. cooked shrimp slathered in mayonnaise and worcestershire sauce, essentially a 70s shrimp cocktail. native to the mangroves of the pacific coast, this is a staple used in everything from tamales to stews. so, it s rice and like guancha? it s not a clam. like a rock mollusk pretty much. mm-mmm. ....
An actor in the malaysian film scene who now runs a very successful restaurant specializing in beloved village or country classics. all of them prepared with a staggering finesse and precision. this is delicious, delicious food. welcome. it s been so long. oh, my. you still look as handsome as ever. all right. well let s pick up right where we left off which started with this. help yourself. thank you. you re going to have the roast beef and poached egg and our favorite. so good to be back. i love watching you guys eat. who taught you to cook? who was the good cook in your family? when we were small, my grandmother would say stuff like, i don t care who you are, if you can t cook, you re nobody ....