Stir fry pork with broccoli recipes - Thai-food byNong

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INGREDIENTS:

• 9 tablespoons oil
• 1.5 medium yellow onion diced
• 6 cloves garlic minced
• 12 cups fresh broccoli florets
• 3 pound pork loin thinly sliced
• 6 teaspoons soy sauce
• 3 teaspoon oyster sauce
• 0.75 teaspoon fish sauce

METHOD:

1. Heat oil in a large skillet or wok over medium-high heat. Cook onions and garlic for 30 seconds or just until fragrant. Stir in broccoli. Cover and cook for 3 minutes. 
2. Add in thinly sliced pork.
3. In a bowl mix together soy sauce, oyster sauce and fish sauce. 
4. Pour over veggies and pork. Continue cooking on high heat until pork is cooked through. Serve immediately.

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Stir fried ground pork with holy basil recipes- Thaifood

 

INGREDIENTS:

• 450g ground pork 
• 50g holy basil 
• 20g garlic (minced)
• 10g thai chilis 
• 1 tablespoons oil
• 1 teaspoon sugar 
• 1/2 tablespoons fish sauce 
• 2 teaspoon dark soy sauce 
• 1 tablespoons light soy sauce 
• 1/4 cub water

MeTHOD:

1. Pround garlic and chilis in a mortar until well mixed, set aside.
2. In a wok over medium high heat, add the oil and add prounded seasonings and stir fly until fragrant, add ground pork and stir fly until cooked, add holy basil stir fly until wilted.
3. Add splash of light soy sauce, sugar, fish sauce, dark soy sauce and water stir  fly until mixed together and serve with eggs and rice.

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Red pork toast (Moo dang) with rice recipes - Thai food

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 INGREDIENTS:

THAI-STYLE BBQ PORK (MOO DANG)

• 900g pork loin roast
• 2 Tbsp soy sauce
• 2 Tbsp Thai seasoning sauce
• 1 tsp black soy sauce or dark soy sauce
• 1 Tbsp five spice powder
• 3 Tbsp honey
• 1 Tbsp toasted sesame oil
• 2 cloves garlic, finely grated or pressed 
• ½ tsp ground white pepper
• About 10 drops red food colouring (optional)

GRAVY:

• 1 ½ cups pork or chicken stock, unsalted 
• Reserved pork marinade
• 2 Tbsp white sesame seeds, toasted
• 2 Tbsp tao jiew fermented soybean paste 
• 1 - 1 ½ Tbsp chopped palm sugar or brown sugar
• Dark or black soy sauce, as needed
• 2 Tbsp cornstarch or tapioca starch

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DARK SOY CHILI VINEGAR (OPTIONAL):

• 1 Tbsp sweet soy sauce or 1 Tbsp packed brown sugar
• 1 Tbsp vinegar
• 1 tsp soy sauce
• 1 tsp Thai black soy sauce 
• Chopped chilies, to taste

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METHOD:

1. Cut pork loin into long strips, about 1" x 2" wide. You can then cut each strip in half if you wish.
2. Place them in a large zip-top bag or a dish that's just big enough to contain the pork in one, even layer.
3. Combine all marinade ingredients together and stir to dissolve the honey then pour over the pork, mixing well to ensure all surfaces of the pork are coated. Marinade for 24 - 48 hours, flipping the bag or turning the pork over half-way through to ensure even marinating.
4. Preheat the oven to 400°F (200°C) with the rack set in the middle. Allow it to preheat for at least 30 mins.
5. While the oven preheats, pull the pork from the fridge so that it has time to come to room temp a bit before roasting. Also now is a good time to get the rice going and prep any other garnishes you're serving. 
6. Line a baking sheet with foil or parchment paper and put a rack on it. Remove the pork strips from the marinade (don't throw away the marinade!), shaking off as much excess as possible, and place them on the roasting rack. If your pork is quite lean, it's a good idea to brush with some vegetable oil.
7. Roast for 30-35 minutes or until the internal temperature registers 155°F for well-done but still juicy pork. If you want medium doneness, pull them at 145°F. 
8. While the pork is roasting, make the gravy: In a small pot, add the stock and the pork marinade and bring to a boil. 
9. While you wait for it to boil, in a mortar and pestle crush the toasted white sesame seeds briefly just until they're broken but still look mostly whole. You should be able to smell the aroma once they're sufficiently broken. Remove from the mortar.
10. Add the Thai fermented soybean paste to the mortar and crush until there are no more chunks of soybeans; if using doenjang or miso you don't need to do this. 
11. Once the stock is boiling there will be a lot of congealed scum floating on top; this is just cooked pork juice, and you can skim it off with a fine mesh skimmer and discard.
12. Add the tao jiew, white sesame seeds, 1 Tbsp of the palm sugar, and just enough of the black or dark soy sauce to get a nice rich brown colour (if using Chinese dark soy sauce, add a little at a time as it can become too salty.)  Allow the gravy to simmer gently for about 5 minutes then taste and adjust seasoning with more soy sauce or sugar as needed. 
13. Mix the cornstarch with a splash of water and stir to dissolve, then pour the slurry into the gravy while stirring. Bring the gravy to a boil, stirring constantly, until it's thickened.

I like pork
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FOR THE DARK SOY CHILI VINEGAR

• Combine all ingredients together and stir. This can be made well in advance and any leftovers will last in the fridge for several weeks. 

ASSEMBLY:

• Once the pork is done, allow it to rest for at least 10 minutes before slicing. The pork can even be served room temp if the gravy and rice are hot. 
• While the pork rests, slice the cucumber, cut the boiled eggs in half, and prep any other sides you're serving.
• Slice pork into thin pieces and place on top of the hot rice, ladle some gravy on top and serve with the eggs, cucumber slices, and Chinese sausages, if using.

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Thai stuffing omelet recipes (chicken or pork) - Thai food

 

::INGREDIENTS

•  For egg wrap  
• 3 eggs 
• 1 tsp fish sauce
• 1 tsp soy sauce 
  Pinch ground pepper
• Stuffing 
  • 150 g minced pork or chicken 
  • 1/2 carrot, minced
  • 1/2 cup tomato, minced
    
  • 1/2 white onion, minced
    
  • 1 clove garlic, minced
  • 1/2 cup, bell peppers, minced
  • 1/2 spring onions, minced
  • 1 tbsp each (oyster sauce, soy sauce, fish sauce, sugar, tomato ketchup, sriracha or hot chili sauce) 
  • 2 tbsp vegetable cooking oil

 

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::METHOD 

1. For the filling, mix the fish sauce, sugar, pepper and tomato ketchup in a small bowl. Heat the vegetable oil in a frying pan or wok over medium-high heat. Add the garlic, carrot, bell peppers and white onion and stir-fry until soft. Add the pork and stir-fry until almost cooked. Then add the fish sauce mixture. Stir-fry for another minute or until the pork is cooked. Then add the tomatoes and stir-fry until well combined. Remove from heat.
2. To make the omelette, whisk eggs with 2 tablespoons of water. Place a non-stick pan (approx. 22cm in diameter) over medium heat.
3. When the pan is hot, add the oil and swirl to coat the pan. Pour in the eggs and use a spatula to keep spreading out the eggs until they’re firm. Add all of the filling mixture to the center of the omelette.
4. Fold the edges of the omelette over the filling. Remove from heat and transfer to a serving plate. Serve with Coconut Sriracha or your choice of spicy sauce or extra ketchup.
   

 

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Fish sauce chicken wings recipes - Thai food by Nong & Joshua

::INGREDIENTS

• 8 chicken wings
• 3 tbsp fish sauce
• 1 tbsp soy sauce
• 1/2 tsp ground cumin
• 1/2 tbsp garlic powder
• 2 pandan leaves, chopped
• vegetable oil, for deep-frying 

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::METHOD

1. Mix the chicken wings with the fish sauce, soy sauce, the garlic powder and the ground cumin, then leave the mixture in the refrigerator to marinate for at least 2 hours.
2. Heat the oil in a deep-fat fryer or a wok over a mudium heat.
3. When hot, add the pandan leaves and marinated chicken wings.
4. Deep-fry until the wings are golden brown and cooked through and the pandan leaves are.

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Dried Porridge Recipe with Pork Belly in Soy Sauce (Bateng) - Thai food

:: MAIN INGREDIENTS

• 100g pork shoulder
• 150g pork belly
• 50g coriander root, minced
• 5 thai garlic cloves, minced 
• 2 tsp white peppercorn
• 1 tsp light soy sauce
• 1 tsp sweet soy sauce
• 1 tsp dark soy sauce, salt
• 5 chopped ginger
• 2 tbsp plam sugar
• 1 1/2 tbsp oyster sauce
• 1/4 tsp kosher salt
• 1 cup water
• 20g lemongrass, chopped
• 1 cup rice, cooked

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::GARNISH

• coked rice
• scripy garlic
• celery, chopped
• ground white pepper

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::METHOD

• Braised pork belly soy sauce (Bateng)
• Pound garlic, peppercorn and coriander root altogether in a mortar until well mixed.
• Heat vegetable oil in a wok on medium heat and add the pounded seasonings and stir until fragrant, add pork belly and stir until cooked.
• Add a splash of light light soy sauce, sweet soy sauce, dark soy sauce, chopped ginger, oyster sauce, plam sugar, kosher salt, water and braised until the pork belly is very tender.
• Boiled pork shoulder
• Heat a small pot on medium heat add lemongrass until overheat water.
• Add pork shoulder until cooked, set aside.
• Place rice cooked into serving bowls. Top with the pork shoulder, braised pork belly and fried garlic , then scatter over the ground white pepper and celery (if using).

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Stir fried stink beans (sator) with pork recipe - Thai food

 

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by By Nong&Joshua

:: INGREDIENTS

• 250g minced pork
• 1 cup stink beans, husked
• 200g chopped while onion
• 1/2 tbsp shrimp paste
• 20g coriander root
• 2g black pepper
• 4 cloves garlic
• 1/2 cup sliced red bell pepper
• 1/2 cup chicken stock
• 1 tbsp plam sugar
• 1 tsp fish sauce
• 1 tbsp oyster sauce
• 2 tbsp oil

:: METHOD

1. Use a mortar and pestle or food processor to add garlic black pepper and coriander root pound together, set aside.
2. Heat oil over medium heat. Add the pounded seasonings and stir until fragrant, add shrimp paste, stir until fragrant, add the pork stink beans white onion and stir until cooked.
3. Add chicken stock, fish sauce, oyster sauce and stir until the water becomes thick.
4. Finally, add red chilli and stir until cooked and put on a serving plate.

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Sai krok isan (Fermented Sausages from Isan) recipe - Thai food byNong

:: INGREDIENTS

• 400 g minced lean pork
• 200 g minced pork back fat
• 1 cup steamed sticky rice or rice (or 200 g)
• 50 g coriander root
• 100 g garlic, peeled
• 10 g white pepper
• 9 g black pepper
• 5 g kosher salt
• 2 tbsp soy sauce, as needed
• 1 tsp fish sauce, as needed
• 1 tbsp sugar, as needed
• hog casing (sausage casing)

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:: METHOD

1. Use a mortar and pestle or food processor to add garlic white pepper black pepper coriander root and kosher salt pound together. When it is fine, scoop it into a mixing bowl.
2. Mixing to bowl with the cooked rice. Then combine everything with the lean pork and pork back fat. Add a splash of light fish sauce, soy sauce, and sugar.
3. Using a funnel or sausage stuffer, slip the casing onto the end of the funnel or stuffing tube, leaving a 5-inch tail off the end to tie up later.
4. Push all the sausage mixture through the casing. Starting at one end, remove any air from the casing and tie two knots to secure the filling. At every 1-inch below the knotted end, squeeze and twist the sausage to form round links. Tie two knots at the end of the casing.
5. Hang them in a warm, dry spot (about 68°F-70°F) for about 2-4 days, depending on how sour you want them to taste. You can cut off and cook an individual link to taste test for your preferred amount of fermentation.
6. When the sausages are ready, cook them in a pan or grill until browned. Serve with garnishes. 

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Pineapple fried rice recipe - Thai food by Nong & Joshua

:: INGREDIENTS

• 1 pineapple
• 300 g cooked and cooled rice (jasmine or basmati)
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/4 cup cashews
• 4-6 prawns, raw or cooked
• 1 egg
• 4 - 6 tbsp vegetable oil
• 2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 2 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• Pinch of white pepper
• 1 spring onion, finely sliced to garnish

A clear goal is akin to an eagle's keen vision.
by Nong_Josh

::METHOD

1. If using fresh pineapple, prepare by slicing it lengthwise. To create a pineapple bowl, use a small paring knife and cut along the interior sides, drawing a rectangle. Make criss crosses inside the rectangle and scoop out the flesh with a spoon. Finely dice the pineapple pieces, and set aside. (If using tinned pineapples, finely dice and set aside). Reserve the pineapple bowl for serving. Chop the rest of the vegetables and set aside.
2. Heat 2 tablespoons vegetable oil in a wok on high heat and add your prawns, cook for 2-3 minutes, till prawns turn pink. Remove from the wok and set aside. Heat another 2 tablespoons vegetable oil in a wok on high heat and crack the egg into the wok, fry until the egg half cooked, break the yolk and cut into the white with your spatula.
3. Push the egg to one side of the wok to allow space for your rice, add 1 tbsp vegetable oil to the wok and once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps.
4. Once the rice is well mixed, add the vegetables and stir fry until well mixed. Add the curry powder, turmeric, cashews and stir fry together, return the prawns back into the wok and continue to stir-fry
5. Add a splash of light soy sauce and fish sauce over the rice and continue to stir-fry. Season with white pepper and add a dash of sesame oil, taste and adjust.
6. Serve in a large bowl with spring onion and chilli scattered on top

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Thai fish cakes (Tod mun pla) recipe - Thai food

 

::Ingredient

• 450 g. Tilapia Filets - Fresh tilipa is best
• Vegetable oil for frying
• 3 tbsp red curry paste
• 1 egg yolk
• 1 tsp palm sugar
• 1/2 cup long green beans or Chinese long beans, diced small
• 1/3 cup Thai basil or holy basil, sliced into ribbons if large
• 5 kaffir lime leaves (makrut lime leaves), finely julienned
• 1 tsp fish sauce, as needed 

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:: Dipping Sauce 1

• 1 Persian or cocktail cucumber
• 1 Tbsp shallot or red onion, diced fine
• 1 Tsp white vinegar
• 1/2 cup sweet chili sauce
• 1 Tbsp crushed peanuts

:: Dipping Sauce 2

• 3 cloves garlic
• 1 spur chili (or another type of big red chili pepper that's not ot spicy thai chilies to taste, optional)
• 1/2 cup sugar
• 1/2 tsp salt
• 1/3 cup white vinegar, cane vinegar, or rice vinegar
• 3 tbsp water
• or add cucumber slices for serving (as your like)
• or add roasted crushed peanuts, sliced shallots (as your like)

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Passion for Cooking.
by Nong_Josh

:: Method

1. For the fish cakes (Tod mun pla)
• Combine tilapia filets, red curry paste, egg yolk and in a plam sugar food processor. Process until fine, scraping the sides as needed.
• Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned.
• If this is your first time, cook up a bit of the mixture to taste for salt and spiciness. 
• If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that that also adds more saltiness. 
• If you just want more saltiness, add a little fish sauce.
• Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil, and kaffir lime leaves; stir until well combined.
• Get your station ready by having a bowl of cold water and some paper towels (for your hands) by the stove.  
• Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands.
• Gently pat the fish cakes to form into patties and place in a preheated skillet. Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go.
2. For dipping sauce 1
• The base of the dipping sauce for Tod Mun Pla is sweet chili sauce. 
• I prefer to use a bottled one because it's easier. 
• Then add some diced cucumber, sliced shallots or red onion, a little vinegar, and top with some crushed peanuts.
3. For dipping sauce 2
• Place both chilies, garlic, vinegar, water, sugar, and salt in a blender and blend just until there are no more chunks. 
• I like to use low speed to blend so I still have chili seeds and chili pieces for a nicer visual.
• Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup. 
• The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.

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Boiled Chicken with fish sauce recipe - Thai food

 INGREDIENTS::

• For Boiling the chicken
• 1 kg. chicken thighs
• 200 ml. water
• 250 ml. fish sauce
• 50 g. plam sugar
• 4 pieces lemon grass
• 3 large kaffir lime leaves
• 2 large coriander root
• For the dipping sauce
• 20 g. red chili
• 2 cloves garlic
• 5 g. chopped coriander
• 3 tbsp lime juice 
• 3 tbsp fish sauce
• 1 tbsp palm sugar

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PREPARE::

1. Coriander root, wash and smashed.
2. Lemon grass, smashed and cut 2 inches. long.
3. Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.
4. Garlic, peeled.
5. Coriander, chopped

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METHORD::

1. A large pot of water bring to a boil over high heat.
2. Once the water is boiled, add coriander root, lemongrass, kaffir lime leaves, fish sauce, palm sugar and chicken thighs and bring to a boil. Then cover the pot with a lid and reduce heat to low and simmer for 30 minutes.
3. While the chicken is simmering, make fresh chili dipping sauce. Use a mortar and pestle to pound the chili and garlic thoroughly. Then add fish sauce, lime juice and palm sugar and stir until the palm sugar dissolves now add chopped coriander and stir to combine. Transfer to a small dipping bowl and garnish with coriander leaves. Set aside until ready to serve.
4. Now back to the chicken, transfer the chicken to a container and let it cool. Then remove the bone and cut the chicken into bite size pieces. Serve with the fresh chili dipping sauce.

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