“Peace will come to the world when the people have enough noodles to eat.” - Momofuku Ando.
@hifumiyaudonnoodle is certainly a peaceful place behind all the hustle and bustle. Hifumiya is a bit hard to find for some and it can be jarring for some, but you need to look past that and have a feel for the deeper layers here . The feeling you get from ordering your food right until finishing, is of a well oiled machine that loves going fast. The aesthetics and interior design are always on point, the humour that is ever present in all aspects is such a refreshing touch and adds to the charm and je ne sais quoi .
All the food here is not only of incredible quality , but at such a good price point, the value for money is insane. There is no compromise on quality, everything is done to the highest standard. It’s so just splendiferously excellent having a place like Hifumiya making udon to this level of care and skill, a noodle that deserves so much love.
This lovely bowl of deliciousness here was their pork and kimchi bukkake udon. It was so clean and refreshing, rich and complex in flavour, but not overpowering. A very well balanced dish, everything married together in just the right way. Pork and kimchi is naturally such a classic combo, and it was really amazing seeing this iconic combo translates to the world of udon.
So really if you’re anywhere in Perth and want some cheap delicious food, and want to experience the best udon you’ll get this side of Australia, come on down to Hifumiya.
Dal Baati Churma has been an important part of Rajasthani cuisine since time immemorial but the exact root of its origin is not known. It’s believed that the dish originated during the reign of Bappa Rawal, the founder of the Mewar Kingdom in Rajasthan. At that time, Baati was considered as a wartime meal.
Origin of Baati
It’s said that during the time of battles, the Rajput leaders used to leave the chunked dough buried in the sand before leaving for the war. By the time they returned, the scorching heat of the sun used to turn them into baked chunks. Then they used to dig out those perfectly baked baatis, lathered them with ghee and consumed them along with some curd or buttermilk.
Panchmeel Dal was a royal delicacy for the Guptas which was prepared with 5 nutritional lentils namely Moong Dal, Chana Dal, Toor Dal, Masoor Dal, and Urad Dal. These lentils were cooked with a tadka of cumin, cloves, and other spices and then served with Baatis.
Story of Churma
As far as the churma is considered, it was invented by a sheer chance when a chef from Gehlot clan of Mewar accidentally poured sugarcane juice on the baatis.This sweetened baatis when crushed, evolved into churma.
added with masala mirch and pudina coriander chutney🤤🤤🤤😍❣️
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🚨 Tap takeover alert 🚨
This Halloween Tiny Rebel are invading Tapped Leeds, they’re bringing some of their best beers and we’re bringing our best pizzas. If you can’t wait til then we’ve got you covered! 🎉 🍻 🐻
Tiny Rebel - LUSH - Light & hoppy session IPA
this works with any cake recipe. box, from scratch, doctored up box mix, etc. this method works for me and has never failed me in the dry climate of arizona🌵🙌😂 I let them sit out for about 7-10min cooling on my counter top and then bag them (they may still be a little hot but that's what you want to create the steam and condensation). You can also reuse your ziplock bags or dispose of them, completely up to you (I've done both and they last a good 3-4 times after washing them).
I do this for all my cakes to ensure freshness, firmness and most importantly to keep the moist❤
🧁🧁🧁I have tried this with cupcakes but the wrappers do peel off due to condensation🧁🧁🧁
I hope this helps someone🥰