rustydrd@sh.itjust.works to Cooking @lemmy.world · 1 month agoPad kapraosh.itjust.worksimagemessage-square8linkfedilinkarrow-up192arrow-down11
arrow-up191arrow-down1imagePad kapraosh.itjust.worksrustydrd@sh.itjust.works to Cooking @lemmy.world · 1 month agomessage-square8linkfedilink
minus-squarerustydrd@sh.itjust.worksOPlinkfedilinkarrow-up8·1 month agoThis is a meat-free version with soy and smoked tofu to replace the meat, and otherwise a pretty standard recipe. It’s 35°C here, but I wanted something spicy.
minus-squarea14o@feddit.orglinkfedilinkarrow-up3·1 month agoI regularly make a version with king oyster mushrooms, highly recommended!
minus-squarerustydrd@sh.itjust.worksOPlinkfedilinkarrow-up3·1 month agoOooh, that sounds great! I’ll do that next time
minus-squareRecursiveParadox@piefed.sociallinkfedilinkEnglisharrow-up1·1 month agoLooks good and no offense but you could use some nam pla prik on that.
This is a meat-free version with soy and smoked tofu to replace the meat, and otherwise a pretty standard recipe. It’s 35°C here, but I wanted something spicy.
I regularly make a version with king oyster mushrooms, highly recommended!
Oooh, that sounds great! I’ll do that next time
Looks good and no offense but you could use some nam pla prik on that.