Ingredients

• about 1/2 kilo ground beef
• 3 to 4 Chinese/Japanese eggplants (talong), sliced
• 1 bulb garlic, minced
• 1 onion, sliced
• cooking oil
• salt, to taste

Sauce

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp liquid seasoning (e.g. Maggi)
• 2 tbsp honey
• 1 tsp pepper
• 1 tbsp sesame oil

Directions

• Slice the eggplant and soak it in water. Mince the garlic and slice the onion.
• Stir together the sauce: oyster sauce, soy sauce, liquid seasoning, honey, pepper and sesame oil.
• Fry the eggplant in oil until golden brown, then set aside.
• Brown the ground beef, then set aside.
• Saute the garlic and onion in a little oil until fragrant and golden; season lightly with salt.
• Return the beef, pour in the sauce and bring to a simmer.
• Add the eggplant and cook over strong heat, tossing gently so the eggplant does not break up. Season with salt to taste.
• Serve hot over rice.

Method transcribed from the video (rough) — quantities of beef and eggplant are approximate; the sauce is exact. Serve over rice. From Chef Nolz and Emily on Instagram.

Ingredients

• ground pork
• 1 onion, chopped
• garlic, chopped
• bird`s eye chili (siling labuyo), to taste
• oyster sauce
• dark soy sauce
• fish sauce (patis)
• brown sugar
• a generous handful of Thai basil (holy basil)
• egg, for frying
• cooked rice, to serve

Directions

• Pound or finely chop the aromatics: onion, garlic, and bird`s eye chili (adjust the chili to how spicy you like it).
• Heat oil and sauté the aromatics until fragrant and lightly browned.
• Add the ground pork and cook, breaking it up, until browned.
• Season with oyster sauce, dark soy sauce, fish sauce (patis), and brown sugar. Stir to combine.
• Toss in a generous handful of Thai basil and stir just until it wilts and turns fragrant — the basil is the most important part.
• Serve over rice, topped with a fried egg.

A quick Thai basil pork stir-fry. Method transcribed from the video. From Ninong Ry on Instagram.

Ingredients

• 1 medium yellow onion
• ⅓ cup corn kernels
• 200g thinly sliced beef belly
• Optional: 1 tbsp butter
• Optional garnish: green onion

Sauce

• 2 tbsp soy sauce
• ½ tbsp sugar
• 1 tbsp oyster sauce
• ½ tsp black pepper (add more if you like it peppery)
• 3 garlic cloves, minced

Directions

• Make the sauce: combine the soy sauce, sugar, oyster sauce, black pepper, and minced garlic. Start with ½ tsp pepper and adjust up if you like it extra peppery.
• Heat a little oil in a pan and cook the onion until slightly soft, then push it to the side. Add the corn and let it char before mixing in.
• Add the thinly sliced beef belly (Korean-style thin-sliced beef / wusamyuk works great here) and cook until browned.
• Pour in the sauce and let it simmer briefly — do not overcook the beef.
• Serve, optionally topped with a pat of butter and green onion (it is delicious even without). Ready in about 30 minutes.

A home-cooking-friendly take on the Pepper Lunch beef, ulam style. Method transcribed from the video. From The Lovey Life on Instagram.

Ingredients

• 1 tbsp butter
• ½ tbsp oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• ¼ cup canned mushrooms, drained and sliced
• 1 small chicken breast (about 150-200g), diced
• ½ cup water
• ½ cup canned cream of mushroom soup
• ¼ cup milk
• salt, to taste
• pepper, to taste
• ¼ cup green peas
• ½ cup quick-melt cheese, grated
• 2 cups cooked rice

Directions

• On medium heat, sauté the onion and garlic in the butter and oil until softened and aromatic. Add the carrots and cook for a minute until slightly tender. Add the chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked and no longer pink. Stir in the canned mushrooms and cook for 1-2 minutes.
• Add the water and bring to a gentle simmer. Stir in the cream of mushroom soup and mix until smooth. Lower the heat and add the milk. Simmer 1-2 minutes, until the sauce is thick and creamy. Season with salt and pepper to taste, then add the green peas.
• Divide the cooked rice between two oven-safe bowls or dishes, spreading it out evenly. Pour the Chicken ala King generously over the rice in each bowl. Sprinkle a layer of cheese on top.
• Place the bowls under a pre-heated broiler for 2-3 minutes, until the cheese is melted, bubbly and slightly golden.
• Carefully remove the bowls from the oven and let cool slightly before serving. Makes 2 servings.

A homemade take on the throwback Greenwich Chicken ala King. From FEATR on Instagram.

Ingredients

• 1 lb ground beef (80% lean / 20% fat)
• 8-10 mini soft taco tortillas
• 10 slices cheddar cheese
• 1 cup chopped lettuce
• Salt to taste

In-N-Out Sauce

• 1 cup mayonnaise
• 4 tbsp ketchup
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp vinegar
• 3 tbsp sweet relish
• 3 tbsp caramelized onions (plus more for topping)
• 1 tsp garlic powder
• 1 tsp black pepper
• Salt to taste

Directions

• Make the sauce: combine the mayonnaise, ketchup, Worcestershire, Dijon, caramelized onions, sweet relish, vinegar, garlic powder, salt and black pepper. Mix well and refrigerate at least 30 minutes.
• Heat a skillet over high heat with a little oil. Place 2-3 tablespoons of ground beef in the center of each tortilla and press into an even layer. Sprinkle with salt.
• Cook meat-side down over medium-low heat 4-5 minutes until cooked through, then flip and cook the other side until crispy and golden.
• Top each taco with a slice of cheddar, chopped lettuce and caramelized onions. Drizzle with the In-N-Out sauce.

From Iram Mansoor on Instagram.