@ashmartodam: Like mother like daughter. 💕

Big Hair by Ash
Big Hair by Ash
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Region: US
Tuesday 23 June 2026 18:45:02 GMT
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kathymayo3
KathyM :
That is so sweet
2026-06-23 20:26:06
0
jerrysgirljj
Jerrysgirl :
Awwwww ❤️❤️❤️❤️❤️
2026-06-23 20:23:58
0
mamadawnny
Mama Dawnny :
Future hairstylist!
2026-06-24 03:01:54
1
denisetoye
Traveling with Trudy :
Just makes the video better!
2026-06-24 00:15:07
1
blakleytammy
Tammy Blakley :
Awe , I Love it ! 🥰
2026-06-23 19:43:52
1
111pickleball
Sara Johnston Brock :
Awwww. So adorable
2026-06-23 20:38:54
0
yvonned736
YvonneD🌷| Over 50 :
She's a chip off the old block 🥰
2026-06-24 03:00:05
1
rickiej74
rickiej :
🫶
2026-06-23 19:39:27
0
To see more videos from user @ashmartodam, please go to the Tikwm homepage.

Other Videos

THAI BASIL BEEF AKA PAD KRA PAO A fun take on one of the greatest dishes ever, made even better with @Clarence Court Burford Buff Eggs. 52g Protein Ingredients for 2  Rice: 120g Jasmine Rice 150g Water Sauce: 1 Tbsp Dark Soy Sauce ½ Tbsp Soy Sauce 1 Tbsp Oyster Sauce 1 Tbsp Chilli Sriracha 1 Tbsp Fish Sauce 2 Tsp Sugar 1 Shallot 4 Garlic Cloves 2 Red Chillies Beef: 6 Garlic Cloves 2 Red Thai Chillies 500g Boneless, Skinless Chicken Thighs 2 Tbsp Vegetable Oil 100ml Chicken Bone Broth Handful Thai or Holy Basil Leaves (30g) 200g Tenderstem Broccoli 2 Eggs 1 Tbsp Vegetable Oil (for frying eggs) Salt Method Add the rice to a saucepan and rinse until the water runs clear. Drain, pour in the water, then bring to the boil. Cover with a lid and steam over a low heat for 12 mins. Take off the heat, fluff with a fork, cover again and let it rest for 10 mins before fluffing once more. Add the dark soy, soy, oyster sauce, sriracha, fish sauce, shallots, garlic, red chillies and sugar to a blender and blend until smooth(ish). Thinly slice the bird’s eye chillies and chop the broccoli.  Place a large frying pan or wok over a medium-high heat with 1 Tbsp vegetable oil. Once hot, add the beef with a pinch of salt and fry for 4-5 mins until just starting to colour. Pour in the sauce and the bone broth. Let it bubble for 2-3 mins until slightly thickened and glossy. Throw in the broccoli and tear in the basil and stir through until just wilted. Meanwhile, heat 1 Tbsp vegetable oil in a separate frying pan over a high heat. Crack in the eggs and fry for 2-3 mins until the edges are crispy and the yolks are still runny. To serve, divide the rice between bowls, spoon over the chicken stir-fry and top each with a crispy fried egg.
THAI BASIL BEEF AKA PAD KRA PAO A fun take on one of the greatest dishes ever, made even better with @Clarence Court Burford Buff Eggs. 52g Protein Ingredients for 2 Rice: 120g Jasmine Rice 150g Water Sauce: 1 Tbsp Dark Soy Sauce ½ Tbsp Soy Sauce 1 Tbsp Oyster Sauce 1 Tbsp Chilli Sriracha 1 Tbsp Fish Sauce 2 Tsp Sugar 1 Shallot 4 Garlic Cloves 2 Red Chillies Beef: 6 Garlic Cloves 2 Red Thai Chillies 500g Boneless, Skinless Chicken Thighs 2 Tbsp Vegetable Oil 100ml Chicken Bone Broth Handful Thai or Holy Basil Leaves (30g) 200g Tenderstem Broccoli 2 Eggs 1 Tbsp Vegetable Oil (for frying eggs) Salt Method Add the rice to a saucepan and rinse until the water runs clear. Drain, pour in the water, then bring to the boil. Cover with a lid and steam over a low heat for 12 mins. Take off the heat, fluff with a fork, cover again and let it rest for 10 mins before fluffing once more. Add the dark soy, soy, oyster sauce, sriracha, fish sauce, shallots, garlic, red chillies and sugar to a blender and blend until smooth(ish). Thinly slice the bird’s eye chillies and chop the broccoli. Place a large frying pan or wok over a medium-high heat with 1 Tbsp vegetable oil. Once hot, add the beef with a pinch of salt and fry for 4-5 mins until just starting to colour. Pour in the sauce and the bone broth. Let it bubble for 2-3 mins until slightly thickened and glossy. Throw in the broccoli and tear in the basil and stir through until just wilted. Meanwhile, heat 1 Tbsp vegetable oil in a separate frying pan over a high heat. Crack in the eggs and fry for 2-3 mins until the edges are crispy and the yolks are still runny. To serve, divide the rice between bowls, spoon over the chicken stir-fry and top each with a crispy fried egg.

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