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#recipes

10 posts10 participants0 posts today

Recipe - Thai 🇹🇭 Beef & Broccoli stir fry (เนื้อผัดบรอคโคลี่)

Delicious, made tonight, helped by some top beef.

Next time I'd add a birds-eye Thai chili for heat. And maybe 0.5 - 1 tsp of roast sesame oil (interesting factoid: a lot of central region Thai cuisine was adopted from Chinese cuisine, back in history)

Yield: 2 servings

Beef Marinade
250 g tender cut of beef (I used Aged Tipperary 🇮🇪 Aberdeen Angus Striploin)
1 tsp soy sauce
1 tsp oyster sauce
1 egg white
0.25 tsp ground white pepper
1.5 tsp cornstarch or tapioca starch

Sauce
4 cloves garlic, minced
0.25 tsp ground white pepper
0.5 tsp ground black pepper
1 Tbsp oyster sauce (I used 2)
1 tsp Golden Mountain sauce or thin soy sauce
1 tsp fish sauce
1.5 tsp sugar
1 Tbsp water

The Rest
Vegetable oil, as needed
250g broccoli (I used tenderstem)
... I added a long sweet red pepper

hot-thai-kitchen.com/beef-and-

Hot Thai Kitchen · The Best Beef and Broccoli Recipe & Video Tutorial เนื้อผัดบรอคโคลี่It's SO hard to find delicious beef and broccoli, don't you think? Here are tricks and tip to making the BEST version of beef and broccoli!

Makheua Yao Pad Tao Jiao (Thai Stir-Fried Eggplant With Minced Pork)... Nom Nom Nom 🇹🇭

Followed this to the letter tonight, a new recipe, absolutely delicious

Serves 2-4:

Stir Fry Sauce:

  • 2 tablespoons (40 g) Thai yellow fermented soybean paste aka 'tao jiao'
  • 1 tablespoon (15 ml) oyster sauce, preferably Thai
  • 2 teaspoons (10 ml) Thai or Chinese light soy sauce 
  • 1 teaspoon (3 g) sugar
  • 2 tablespoons (30 ml) water

For the Eggplant:

  • Eggplant (about 12 ounces; 340 g total), stemmed and cut crosswise on a bias into 1 1/2-inch pieces 
  • 1 tablespoon (15 g) cornstarch
  • 1 teaspoon (5 ml) distilled white vinegar
  • 2 teaspoons (10 ml) water
  • Salt

For the Stir-Fry:

  • 5 ounces (150 g)  ground pork
  • 5 small garlic cloves (25 g), smashed and roughly chopped
  • 2 to 3 fresh Thai chilis
  • 1 packed cup (about 1 ounce; 30 g) fresh sweet basil leaves

seriouseats.com/makheua-yao-pa