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@scentstudiothailand: Aug 2025 Part 2

Scent Studio Thailand
Scent Studio Thailand
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Region: TH
Monday 01 September 2025 07:31:48 GMT
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rangsiya777
👑EVEZii💋 :
😁
2025-09-02 13:04:13
1
yok_1285
หวานละมุน :
เคยสั่งแบบขวดเทสมาลอง หอมถูกใจชอบมากจนต้องจัด50mlค่ะ👍🏻
2025-09-01 13:13:57
11
pgporpla1234
โอปออออล์ :
ฟิลบูมมิ่ง โบเก้เลย แต่ทนกว่า ฟุ้งกว่าสุดๆรักกลิ่นนี้❤️❤️
2025-09-03 13:49:26
7
chevincharus
Ch€v¡N :
หอมมากกกคอนเฟิร์ม
2025-11-16 14:49:18
1
vandiflyen
vandiflyen :
Hello, where can I buy your perfumes in Phuket?
2025-09-02 05:26:47
0
cherdchaiboonbanj
cherdchai boonbanjong :
มีส่ง ตปท ไหมครับ
2025-09-17 09:11:08
0
sodazuzii
Sodazuzii :
มีหน้าร้านใน กทม มั้ยค้า
2025-09-23 13:42:02
0
buaiii27
บ๊วยๆ ที่ชอบไปแค้มป์ปิ้ง 🐶 :
เติมของเมื่อไหร่ค่ะ
2025-10-03 03:05:49
0
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EP. 2 WHAT TO COOK FOR YOUR VEGAN GIRLFRIEND (or boyfriend or partner) - CREAMY MUSHROOM STROGANOFF OKAY - ANOTHER BIG HITTER. MY ONLY NOTE - AS ALWAYS, BLEND THAT CASHEW CREAM TIL SMOOOOOOTH. Like as smooth as possible. Soak your cashews overnight if you have a weak blender. Also blend for long enough (COULD BE LIKE A MINUTE OR MORE OK). Seems obvious but the amount of people telling me it’s grainy and sucky is not ok. Follow the instructions or as nuocmama would say, it is now your recipe and not mine. LOVE YOU GOOD LUCK. QUESTIONS? DM ME. CASHEW CREAM 1 cup roasted cashews, soaked in hot water for at least 1hr then drained 2 cups water 2.5 tbsp Massel beef-style stock powder (or any bouillon powder) 1 tbsp dijon mustard 2 tbsp apple cider vinegar - OTHER 3 tbsp vegan butter or olive oil 800g botton mushrooms 2 brown onions 5-6 cloves garlic, minced 1 tsp dried thyme 3 tbsp tomato paste + 1 tbsp for later 1 tbsp apple cider vinegar, for later (but optional) 1 cup red wine 1 tsp black pepper Up to 1 cup water, if needed Serve with Rice or pasta Freshly chopped Parsley METHOD. Blend all cream ingredients until incredibly smooth (read that again). Chop mushrooms (or don’t! - I also like keeping small mushrooms whole for juicier mouthfuls), onion and garlic. Heat butter or oil in a large pot and cook onion and garlic til onions are soft. Add tomato paste, thyme and mushrooms and stir to coat all mushrooms until they’re coated red - cook for 3 mins with lid on. Stir em. Another 3 minutes with lid on. Add wine and let mushrooms cook for a minute. Add cashew cream, pepper and cook down for 4-5 mins until stroganoff is a consistency you like (add the water if it gets too thick). Stir in the tomato pate and apple cider vinegar towards the end so you get a sharper sour-cream like zing! OR NOT. Taste before adding to see if it’s the vibes. (I find it always is). Stir in 1/2 cup chopped parsley. Serve with rice or pasta and garnish with more parsley to IMPRESS.
EP. 2 WHAT TO COOK FOR YOUR VEGAN GIRLFRIEND (or boyfriend or partner) - CREAMY MUSHROOM STROGANOFF OKAY - ANOTHER BIG HITTER. MY ONLY NOTE - AS ALWAYS, BLEND THAT CASHEW CREAM TIL SMOOOOOOTH. Like as smooth as possible. Soak your cashews overnight if you have a weak blender. Also blend for long enough (COULD BE LIKE A MINUTE OR MORE OK). Seems obvious but the amount of people telling me it’s grainy and sucky is not ok. Follow the instructions or as nuocmama would say, it is now your recipe and not mine. LOVE YOU GOOD LUCK. QUESTIONS? DM ME. CASHEW CREAM 1 cup roasted cashews, soaked in hot water for at least 1hr then drained 2 cups water 2.5 tbsp Massel beef-style stock powder (or any bouillon powder) 1 tbsp dijon mustard 2 tbsp apple cider vinegar - OTHER 3 tbsp vegan butter or olive oil 800g botton mushrooms 2 brown onions 5-6 cloves garlic, minced 1 tsp dried thyme 3 tbsp tomato paste + 1 tbsp for later 1 tbsp apple cider vinegar, for later (but optional) 1 cup red wine 1 tsp black pepper Up to 1 cup water, if needed Serve with Rice or pasta Freshly chopped Parsley METHOD. Blend all cream ingredients until incredibly smooth (read that again). Chop mushrooms (or don’t! - I also like keeping small mushrooms whole for juicier mouthfuls), onion and garlic. Heat butter or oil in a large pot and cook onion and garlic til onions are soft. Add tomato paste, thyme and mushrooms and stir to coat all mushrooms until they’re coated red - cook for 3 mins with lid on. Stir em. Another 3 minutes with lid on. Add wine and let mushrooms cook for a minute. Add cashew cream, pepper and cook down for 4-5 mins until stroganoff is a consistency you like (add the water if it gets too thick). Stir in the tomato pate and apple cider vinegar towards the end so you get a sharper sour-cream like zing! OR NOT. Taste before adding to see if it’s the vibes. (I find it always is). Stir in 1/2 cup chopped parsley. Serve with rice or pasta and garnish with more parsley to IMPRESS.

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