When fish rolls are made with honey and coconut, it’s not just a traditional recipe but a tasty one!
By Kim Tae-heeA delicious Indian seafood dish made with buttery fish rolls and a sweet coconut sauce is popular in South Korea, and the result is a delicious and healthy alternative to a traditional biryana recipe.
The recipe is made from fish rolls, fried chicken or chicken thighs, and coconut sauce.
It’s made with fish baklava, a thick, crunchy mixture of fish, chicken or meat and coconut.
The dish is a popular, and often overlooked, addition to South Korean cuisine.
A traditional bakli is a fish roll that is baked with oil, sugar, fish sauce and spices.
A fish bokbok is a thick fish roll, sometimes called fried chicken, with coconut sauce, fish and coconut in it.
It is a staple in Korean-Chinese dishes.
It is one of the most popular Korean-inspired dishes in the country, and is made with baklo, fried pork, fish, rice, vegetables and vegetables juices.
In South Korea the baklik is usually served in a sweet sauce.
The bakki, which means bak, is a thin, fried meat and vegetable roll that can be served with rice or as a soup or as the traditional accompaniment to bakkali.
You can also serve it with chicken or fish, and use it as a noodle.
The sauce is sweet, and can be added to any dish.
The fish rolls used in this recipe are not just for dipping.
They are cooked to perfection, and a spicy coconut sauce with the sauce adds the flavor.
This recipe uses rice and a vegetable broth, which adds an extra layer of flavor.
It can be made with any fish you like, including swordfish, mackerel, sardines and tilapia.
It has a very light and tender texture, and it is a good option for those looking for a low-fat option for a quick meal.
Ingredients:For the rolls:2 large boneless skinless chicken thighs (about 1 pound), skin side down, cut into 2-inch pieces3 tablespoons oil1 tablespoon minced ginger1 teaspoon minced garlic1 tablespoon ground coriander1 tablespoon dried coriis (black)For the sauce:3 tablespoons waterFor the coconut sauce:1 tablespoon waterFor fish bakyami:1 medium-sized sardine, washed and sliced1 tablespoon chopped garlic, peeled and diced1 tablespoon salt1 tablespoon sugarFor the shrimp sauce:2-inch piece of dried shrimp, skin side up1 tablespoon vegetable brothFor the kimchi sauce:5 to 6 chicken thighs sliced into 2 inch piecesFor the fish boki:2 medium-size sardinha, washed, cut in half1 teaspoon crushed corianders, peeled, minced1 tablespoon rice wine vinegar1 tablespoon soy sauce1 tablespoon mirinFor the rice:1 small red pepper, cut and chopped1 cup cooked rice, soaked in water for 10 minutes for 1 to 2 hoursFor the sweet sauce:4 cups waterFor more options visit my Biryani for All.