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Monday 15 June 2026 19:07:20 GMT

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maya.king :

I just realized that

2026-06-15 22:07:14

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I really just wanted to eat a Pad Kra Pao. Ingredients (2 servings) Ground beef - 320g Holy basil (or Thai basil if you can’t find it) - As much as you want really, at least a good handful Thai chilli - 4 to 8, depending on spice tolerance Red chilli - 2 Garlic - 3 large cloves Jasmin rice - 200g Fish sauce - 50g Lime - 1 Palm sugar (or white sugar) - 20g Stock (I used chicken) - 100ml Eggs - 2 Pantry Neutral oil (I’m loving avocado atm) Salt Black pepper Method Prep - Julienne 1 of the larger, milder red chillies and slice thin rounds off 1 or 2 of the Thai chillis. Roughly chop the rest of the chillies. Make the chilli garlic paste by grinding the roughly chopped chillies in a pestle & mortar with 2 cloves of garlic, use a little salt as an abrasive. Pick your basil from the stems, mince the final garlic clove. Prik Nam Pla (thai condiment, optional) - Mix the thinly sliced chilli rounds with the minced garlic, 25g of fish sauce, juice of a lime, and sweeten with a bit of white sugar if you like, adjust it to taste. Leave to sit for some time, it gets better with a little resting. Cook your rice - Add the rice (unwashed, for a sticky finish), and 250ml of water to a pan, cover and bring to a boil. Once just boiling reduce to a simmer and cook for around 8 minutes or until the water is absorbed. Jasmin rice takes a bit less time than usual long grain and requires slightly less water, especially if you want it sticky. Stir fry time - In a wok or large fry pan heat some neutral oil on high, once hot add beef and brown for a couple minutes. Add the paste, cook for another minute before adding the julienned chilli. Add a bit of stock (go a bit at a time to avoid it getting soupy, it should be a relatively dry stir fry), fish sauce and your sugar. Cook and reduce for a minute until desired consistency, then add the basil and finish for 30 seconds. Put to the side. Egg - Fry an egg in a decent amount of neutral oil at relatively high heat to get those crispy edges. Plate up and enjoy immediately! #padkrapao #stirfry #thaifood

I really just wanted to eat a Pad Kra Pao. Ingredients (2 servings) Ground beef - 320g Holy basil (or Thai basil if you can’t find it) - As much as you want really, at least a good handful Thai chilli - 4 to 8, depending on spice tolerance Red chilli - 2 Garlic - 3 large cloves Jasmin rice - 200g Fish sauce - 50g Lime - 1 Palm sugar (or white sugar) - 20g Stock (I used chicken) - 100ml Eggs - 2 Pantry Neutral oil (I’m loving avocado atm) Salt Black pepper Method Prep - Julienne 1 of the larger, milder red chillies and slice thin rounds off 1 or 2 of the Thai chillis. Roughly chop the rest of the chillies. Make the chilli garlic paste by grinding the roughly chopped chillies in a pestle & mortar with 2 cloves of garlic, use a little salt as an abrasive. Pick your basil from the stems, mince the final garlic clove. Prik Nam Pla (thai condiment, optional) - Mix the thinly sliced chilli rounds with the minced garlic, 25g of fish sauce, juice of a lime, and sweeten with a bit of white sugar if you like, adjust it to taste. Leave to sit for some time, it gets better with a little resting. Cook your rice - Add the rice (unwashed, for a sticky finish), and 250ml of water to a pan, cover and bring to a boil. Once just boiling reduce to a simmer and cook for around 8 minutes or until the water is absorbed. Jasmin rice takes a bit less time than usual long grain and requires slightly less water, especially if you want it sticky. Stir fry time - In a wok or large fry pan heat some neutral oil on high, once hot add beef and brown for a couple minutes. Add the paste, cook for another minute before adding the julienned chilli. Add a bit of stock (go a bit at a time to avoid it getting soupy, it should be a relatively dry stir fry), fish sauce and your sugar. Cook and reduce for a minute until desired consistency, then add the basil and finish for 30 seconds. Put to the side. Egg - Fry an egg in a decent amount of neutral oil at relatively high heat to get those crispy edges. Plate up and enjoy immediately! #padkrapao #stirfry #thaifood

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Bạn đánh giá bức tượng này như thế nào? Huijiangov - wGwnbC_Q7Ys B-one #trending #viral

Bạn đánh giá bức tượng này như thế nào? Huijiangov - wGwnbC_Q7Ys B-one #trending #viral

di tunggu ya kepulangan nya paduka ku sayangg😗😗 #jeonghan #wamil #fyp #seventeen #carat

di tunggu ya kepulangan nya paduka ku sayangg😗😗 #jeonghan #wamil #fyp #seventeen #carat

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