@ganerdaly:

চাঁদের বুড়ি সোনালী

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Friday 07 August 2026 11:54:45 GMT

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MD Rifat :

একটি ছবি ছেড়ে ছি দেখে আসেন

2026-08-07 15:51:05

1

💞💞সুইট ছেলে★ তোমার ক্রাশ💞 :

🥰

2026-08-08 08:17:01

1

রহমাতুল্লাহ ইসলাম নয়ন শেখ :

🥰🥰🥰

2026-08-23 17:42:43

0

MdJahidul Gazi :

🥰🥰🥰

2026-08-07 11:59:01

1

মোঃ ইয়াসীর আরাফাত খুলনা :

♥️♥️♥️

2026-08-10 06:40:57

0

❤️ রং ❤️ নাম্বার 🤟🥀💯 :

😳😳😳

2026-08-07 11:57:50

1

MD Rifat :

🥰🥰🥰

2026-08-07 14:40:57

1

Md Ismail :

🥰🥰🥰

2026-08-07 11:58:15

1

MD SHOAIB AkUNJEE :

🥰🥰🥰

2026-08-07 11:58:03

1

Md Mintu :

🥰🥰🥰

2026-08-07 12:08:42

1

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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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