Made using Purple Sweet Potatoes with no artificial colouring. Learn how to bake this wonderful Purple Sweet Potato Tarts today! Follow us on Facebook and YouTube 👾💅🏻🙆☂️🍆🔮 #sharefoodsg#foodporn#foodphotography
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Japanese squid ink risotto with a very intense dashi stock made from kelp, bonito flakes, fish bones and dried porcini mushrooms. Very umami indeed. Top with the yolk from an onsen egg and you have a Moonlight Risotto.
Finally got around to make Arroz Negro or Squid Ink Paella. I used a very robust seafood stock made from fish bones, mussel juice and roasted prawn heads. The best part of making paella? You cannot touch it while it is cooking. Recipe from @allrecipes