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@_18.traaa: ជួយញុំផងញុំវក់មែនទែនហើយ😭មើលធ្វើនាំគ្នាស្គេនទិញម្នាក់មួយមើលបើចង់ចំណេញ8000៛ហើយបានfree delivery ទៀត😝#ShopeeCambodia #ShopeeHaul

Tra🐾
Tra🐾
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Monday 28 September 2026 11:53:50 GMT
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Let dad make you laoganma salmon with jumeokbap Ingredients * 2 salmon fillets, about 5–6 oz each * 1 tbsp neutral oil * A little salt and black pepper * 1 tbsp Lao Gan Ma chili crisp, plus more to serve * 1 tbsp soy sauce * 2 tsp honey (optional) * 1 tsp rice vinegar or lime juice (optional) * 1 garlic clove, minced (optional) * 1 tbsp water * Sliced scallions, to finish Instructions 1. Prep: Pat the salmon very dry. Season lightly with salt and pepper—soy sauce and Lao Gan Ma already add salt. 2. Mix the glaze: Stir together the Lao Gan Ma, soy sauce, honey, vinegar, garlic, and water. 3. Sear: Heat the oil in a skillet over medium-high heat. Add salmon skin-side down, pressing gently for the first 15 seconds. Cook undisturbed for 4–5 minutes. For skinless salmon, start with the presentation side down. 4. Flip: Cook for another 2–4 minutes, depending on thickness. 5. Glaze: Reduce heat to low. Pour the sauce around the salmon, then spoon it over the flesh for 30–60 seconds, until slightly thickened. Keep the crispy skin above the sauce. The center should reach 145°F / 63°C. 6. Serve: Top with scallions and extra chili crisp. Serve with rice and cucumber salad or sautéed bok choy. Tip: Add Lao Gan Ma near the end so its chili bits and the honey don’t burn. #cookwithme #balanceddiet #healthymealinspo #eatingshow #asianfood
Let dad make you laoganma salmon with jumeokbap Ingredients * 2 salmon fillets, about 5–6 oz each * 1 tbsp neutral oil * A little salt and black pepper * 1 tbsp Lao Gan Ma chili crisp, plus more to serve * 1 tbsp soy sauce * 2 tsp honey (optional) * 1 tsp rice vinegar or lime juice (optional) * 1 garlic clove, minced (optional) * 1 tbsp water * Sliced scallions, to finish Instructions 1. Prep: Pat the salmon very dry. Season lightly with salt and pepper—soy sauce and Lao Gan Ma already add salt. 2. Mix the glaze: Stir together the Lao Gan Ma, soy sauce, honey, vinegar, garlic, and water. 3. Sear: Heat the oil in a skillet over medium-high heat. Add salmon skin-side down, pressing gently for the first 15 seconds. Cook undisturbed for 4–5 minutes. For skinless salmon, start with the presentation side down. 4. Flip: Cook for another 2–4 minutes, depending on thickness. 5. Glaze: Reduce heat to low. Pour the sauce around the salmon, then spoon it over the flesh for 30–60 seconds, until slightly thickened. Keep the crispy skin above the sauce. The center should reach 145°F / 63°C. 6. Serve: Top with scallions and extra chili crisp. Serve with rice and cucumber salad or sautéed bok choy. Tip: Add Lao Gan Ma near the end so its chili bits and the honey don’t burn. #cookwithme #balanceddiet #healthymealinspo #eatingshow #asianfood
#дневникбудущего #yunogasai #анимешка #охае
#дневникбудущего #yunogasai #анимешка #охае

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