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@puvech: តាម..គេ..មកធ្វើក្នុងហ្គេមវិញ🤣#ចង់ល្បីដូចប្រូដែរ😹

𝙿𝚄 𝚅𝙴𝙲𝙷
𝙿𝚄 𝚅𝙴𝙲𝙷
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Tuesday 23 June 2026 01:06:46 GMT
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rathricky3
Rath Kazeo🎓🎓 :
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2026-06-23 05:47:13
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7gni_ka
Ni_KA :
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2026-06-23 01:11:17
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ابني 😘
ابني 😘


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ڕۆژووی ڕۆژی عاشوڕا ❤️☺️ #musllmanek #fyp #ashura #عاشوراء #محرم_عاشوراء
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Recreating the Lori Jayne “Steak Frites” #cooking #food #foodtiktok #steak #chef Consider the following as more of a general guideline: Copy Cat Lori-Jayne AP Sauce Recipe - 4 tbsp butter - 6 shallots - 6 cloves garlic - 1 shot of cognac - 1 cup of white wine - 24g (roughly 2 tbsp?) soy sauce - 10g (roughly 2 tsp?) black vinegar - 30g (roughly 2tbsp?) kecap manis - 15g (roughly 1 tbsp?) sherry vinegar - 7g (roughly 1 tsp?) fish sauce - 12g (roughly 1 tbsp?) lemon juice - 2 cups chicken stock - 1 cup or more heavy cream - 1-2 sprigs of thyme - 2 tbsp red sichuan peppercorns - 2 tbsp green sichuan peppercorns - 2 tbsp black peppercorns Steps - add shallots and steak butter to a cold pan - cook shallots over low for 30-35 minutes - add minced garlic, turn heat back up to medium and cook until fragrant - add 1 shot of cognac - add 1 cup white wine (sauvignon blanc) - let all booze cook off - add blend of soy sauce, black vinegar, kecap manis, sherry vinegar, fish sauce, lemon juice - add chicken stock - cook stock down for 20 minutes or so to reduce by roughly half - add heavy cream - add thyme - bring to a boil, then cut heat - strain and serve - gently toast peppercorns until fragrant - blend peppercorns and add to sauce (however much you can handle)
Recreating the Lori Jayne “Steak Frites” #cooking #food #foodtiktok #steak #chef Consider the following as more of a general guideline: Copy Cat Lori-Jayne AP Sauce Recipe - 4 tbsp butter - 6 shallots - 6 cloves garlic - 1 shot of cognac - 1 cup of white wine - 24g (roughly 2 tbsp?) soy sauce - 10g (roughly 2 tsp?) black vinegar - 30g (roughly 2tbsp?) kecap manis - 15g (roughly 1 tbsp?) sherry vinegar - 7g (roughly 1 tsp?) fish sauce - 12g (roughly 1 tbsp?) lemon juice - 2 cups chicken stock - 1 cup or more heavy cream - 1-2 sprigs of thyme - 2 tbsp red sichuan peppercorns - 2 tbsp green sichuan peppercorns - 2 tbsp black peppercorns Steps - add shallots and steak butter to a cold pan - cook shallots over low for 30-35 minutes - add minced garlic, turn heat back up to medium and cook until fragrant - add 1 shot of cognac - add 1 cup white wine (sauvignon blanc) - let all booze cook off - add blend of soy sauce, black vinegar, kecap manis, sherry vinegar, fish sauce, lemon juice - add chicken stock - cook stock down for 20 minutes or so to reduce by roughly half - add heavy cream - add thyme - bring to a boil, then cut heat - strain and serve - gently toast peppercorns until fragrant - blend peppercorns and add to sauce (however much you can handle)


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