I love this dish because it’s easy to make and a great way to use up the leftovers from other dishes. The recipe is very easy and the results are incredible. Just use whatever combination of ingredients you’re in the mood for.
I can’t say enough about my time in the kitchen in Pakinai, which is the same as the kitchen in our house, but I do take pride in the fact that I know how to make the best of what I have and still have room for more.
I think this is a great dish. I can’t get enough of the aroma of the cooking and the richness of the flavors the ingredients bring to the table. The dish is so rich that I use the rest of the leftovers the next day for lunch. You could make it with any combination of veggies and any protein you wanted. I love using it in place of rice.
I would never put my protein in rice for a meal, but this works great for me. I have been known to make it even when I don’t want to cook anything, as it helps me get through a meal.
If you are looking for a protein-rich meal that is not as heavy as rice or pasta, you can make a version of this by combining it with any of the ingredients in the recipe above. The only reason why I would do that is because I am not a fan of it. But if you don’t mind that, it’s a great way to get protein without using a lot of rice.
The recipe below is a great one to start with. You can use it to make a meal or a snack, or even a dessert.
I love it when I get this question from someone who is looking for that perfect snack. This is one of those recipes that can be used as a dessert or a meal. The ingredients look simple enough, and they can all be purchased in most well-stocked grocery stores. But what makes it so great is that the ingredients can be changed up to create the right flavors. I make this recipe twice a day, with a little bit of chicken breast and a little bit of fresh mushrooms.
The first time you make it, it’s a little too sweet. If you are using a bit of the sugar in the recipe, it won’t taste like dessert. The next time, you can replace the sugar with more fruit. I use chopped strawberries or blueberries for this recipe.
The recipe is named after the pakinai, the Korean word for rice cake. This dish is a classic that is usually served to a family gathering or lunch gathering. As it is an antipasto, you can make it on the table and just eat it as a side dish with your meal.
There are two kinds of pakinai, the standard pakinai and the special pakinai. The standard pakinai is made from rice flour and is served warm, whereas the special pakinai is made with more flour and is baked. The standard pakinai is pretty similar to the American version, but I am fond of the special pakinai because of its sweet flavor.