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Thai Pineapple Chicken dish



250g chicken, ¼” thick slices (see note)


2 tsp oyster sauce


2 tsp soy sauce


1 tsp fish sauce


1 ½ tsp sugar


1 head garlic, divided


½ tsp white peppercorns


8 cilantro stems, chopped (keep the leaves for garnish)


2 Tbsp cornstarch


Jasmine rice for serving

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).

Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.

Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.

Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.

Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.



Traditional African Biltong Stew



1 tablespoon peanut oil


11 ounces thick-cut biltong


1 onion (chopped)


2 cloves garlic


1 teaspoon ginger (freshly grated)


2 tablespoons tomato paste


2 tablespoons peanut butter


2 tomatoes (chopped)


Optional: cayenne pepper (to taste)


1/2 cup water 

Gather all ingredients. In a large pan over medium high-heat, fry the chopped onions, garlic, and ginger in the oil for a couple of minutes, or until translucent. Add the biltong and saute for 30 seconds. Add the tomato puree and peanut butter and stir to coat. Add the chopped tomatoes and cayenne pepper (if using), and cook for 5 minutes until slightly reduced. Pour in the water and simmer for 10 minutes until the stew has reduced to a thick sauce. 

Serve with/on too of rice

Edited by Godbrand
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6 hours ago, Dokutah Jolly said:



any agenda?


Are you suggesting something? Like there's a hidden message/code/etc.???

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On 2/5/2021 at 10:35 AM, Dokutah Jolly said:

No? Ok everything is fine then

No cooking step though?

Sorry it took forever (busy with stuff)

Post your recipes....

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well my recipe is not really refined lol, its pretty much college food


your trusted brand of processed meat like spam (here i use a minced version of canned corned beef)   -   as needed, if its ready to eat from the can the better

your favorite bread for sandwich  -  2 moderately thick slice for each portion

cheap mozzarela  -  if you have the freak'n budget lol


mayonnaise - as needed

any kind of hot sauce you like - about 1 part per 4 part mayonmaise (if you use more than 1 hot sauce in a mix you still only incorporate 1 part of that mix to the mayo)

pepper or any finely grounded/chopped herbs and spice you like - optional


American Cheddar or any semi-hard cheese you like or able to buy - shredded, as needed


1) heat the pan on medium heat that lightly greased with just a teaspoon each of butter (if you have the budget) and neutral oil to to lightly toast your bread. in this step if your meat require to be cook beforehand then you cook the the meat first then the toast (you dont have to replace the pan, remove excess water and fat from the meat cooking if any). set aside

2) while the step 1 is on the way ou should have enough time to mix  all of the sauce ingredient. remember to use only that small part of hot sauce so the sauce remain spreadable kind of thick. then spread evenly an optimal amount of sauce on 1 slice of the toast before you assemble it with the remaining slice of toast and meat

3) heat the large pan on medium heat heat that lightly greased with just a teaspoon each of butter (if you have the budget) and neutral oil, evenly distribute a generous amount of cheese for the crust. ideally is slight larger than the twice the dimension of the bread. when it started to melt place your sandwich on one side of that cheese's half of dimension. as the cheese start to form reddish-golden crust lower the heat and carefully test if the crust able to be separated cleanly off the pan. and when it does, flip the sandwich side of the cheese so the sandwich is enveloped in the cheese crust, slight press them for a second to stick the crust further before you remove it from the pan



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