Mar­i­nate them

Shape (Singapore) - - Eat Right -

Mar­i­nat­ing im­bues raw veg­eta­bles with deep flavour even be­fore you start cook­ing them. At the same time, it ren­ders them heav­enly-ten­der. Any left­over liq­uid can be driz­zled over the fin­ished dish for a no-cook sauce or boiled down to cre­ate a glaze. TO DO Toss cutup veg­eta­bles with a mari­nade. Let sit at room tem­per­a­ture for at least 30 min­utes or re­frig­er­ate for sev­eral hours or overnight. Cook or en­joy them raw. These mari­nades de­liver every time.

or­ange juice + cumin + chilli pow­der

tamari + sesame oil + lime juice

lemon + thyme + gar­lic plain yo­gurt + curry pow­der

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