Boiled Pork Blood Soup (Tom Luad Muu) Recipes - Thai food

 

Ingredients:

1. 500 g. Pork Bones
2. 1 Handful of Gourd (use only leaves)
3. 3 Lettuce Leaves
4. 50 grams of Pork Liver (cut into thin slices)
5. Pork Blood (cut into pieces)
6. 50 grams Pork Entrails (cut into thin slices)
7. 100 grams Minced Pork (marinated with pepper, oyster sauce, sugar, soy sauce just a little bit)
8. 50 grams Small Intestine of Pork (cut into 1 inch piece)
9. 50 grams of Pork Tenderloin (cut into thin slices)
10. 1/2 Tsp. Pepper
11. 1/2 Tbsp. Fish Sauce
12. 1/2 Tbsp. Soy Sauce
13. 1 Tsp. Sugar
14. 1 Tbsp. Fried Garlic
15. Chopped Coriander
16. Spring Onion
17. 700 grams Water 

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by Nong_Josh

Method
1. Heat water then add pork bones. Season with sugar, fish sauce, soy sauce, ground pepper. Cover pot and boil for 30 minutes, then drop out the pork.
2.  Mold round pork. Then add soup, follow by pork liver, pork meat, small intestine of pork,  And heat to boiling again.
3. Put gourd leaves and lettuce into a bowl. Then pour the soup and boiled ingredients down.
Follow by spring onion, coriander and fried garlic. Finish.

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Elephant bags.
by Nong_Josh

Coconut Shrimp Curry Recipe- Thaifood by Nong & Joshua

 
INGREDIENTS
SHRIMP:

• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric (or curry powder)
• 3/4 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 1/2 tablespoons oil, divided
• 1 pound (500g) peeled Jumbo-sized shrimp, tails on or off

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SAUCE:

• 1 tablespoon cooking oil
• 1 tablespoon butter
• 1 onion, finely chopped
• 5 cloves garlic, minced
• 2 teaspoons minced ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder or curry powder
• 14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce
• 1/2-1 teaspoon red chili powder, adjust to your taste preference
• 1 teaspoon salt
• 1 1/2 teaspoons brown sugar
• 13.5 fl oz (400ml) can coconut milk, or coconut cream
• 2 tablespoons freshly chopped cilantro, to garnish

INSTRUCTIONS
SHRIMP:

1. For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
2. Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.

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I like pork
by Nong_Josh

SAUCE:

1. Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
2. Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
3. Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
4. Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
5. Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.

Braised Pork Leg (Stewed Pork Leg) Recipe - Thai Food

 Ingredients:

• 1.5 kg. pork trotters
• 2 star anise
• 1 stick cinnamon
• 1/4 tsp salt
• 5 pcs of pandan leaves
• gooml water
• 2 tbsp cooking oil

For the Seasoning Sauce:

• 3 tbsp light soya sauce
• 3 tbsp dark soya sauce 
• 1 tbsp sweet rice vinegar (hon mirin) 
• 60g palm sugar
• 2 tsp onion powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp fish sauce
• dash of 5 spice powder (you can add more if you like the taste)

I like pork
By Nong_Josh

To be pound together into paste:

• 10 pcs whole garlics
• 5 pcs shallots
• 5 stalks of coriander roots
• 1 lemongrass
• 1/4 tsp freshly ground black pepper

For the Thickening Solution:

• 2 tsp corn flour + 2 tbsp water

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Instructions:

1.  Coat the pork totters in oil, then brown it in a frying pan on all sides.
2. Pound the garlics, shallots, coriander roots, lemongrass and black pepper together into a paste. Set aside.
3. Heat up a pot of water till boiling and blanch the pork trotters in it, , and salt together. Rinse and drain well.
4. With the pressure cooker on, use the "bake" function for vegetables and stir fried the paste from Step 1 until fragrant.
5. Add in the blanched pork trotters from Step 2 and stir fried it till the paste coats well all over the pork.
6. Add in the dark soya sauce first and saute till the pork is all evenly coated and browned with the sauce. Add in the rest of the seasoning sauce ingredients except the fish sauce. Mix well.
7. Add in the water followed by the star anise and cinnamon. Top it with pandan leaves that has been tied to a knot. Cover the pressure cooker and switch it to "Tendons" mode to start cooking.
8. After cooking has completed, remove the lid of the pressure cooker. Switch it back to "bake" mode for poultry. (Add in any hard boiled eggs, if using at this point.) Add in the thickening solution and dash of fish sauce and allowed the sauce to continue simmering for another 30 minutes till it is reduced and thickened. Taste and adjust accordingly as desired.
9. Garnish with coriander and serve with some blanched vegetables, eggs and rice.

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Notes:

1) Blanching the pork trotters prior to cooking helps to remove any excess impurities and fats.

2) If stove top is used instead of pressure cooker, the step of adding the thickening solution can be eliminated as the pork tendons have a natural absorbent effect of the seasoning sauce.

3) Cooking it on stove top needs at least 2 hours or more before the pork trotters are cooked to tenderness.

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Papaya Salad with Crab and Pickled Fish recipe-Northeastern Thai food

Papaya Salad with Crab and Pickled Fish 

Recipe-Northeastern Thai food 

Ingredients 

• 2-3 tablespoons fermented fish sauce
• 2 cloves of garlic
• 5 Thai chillies (up to you how many depending on how spicy you want it)
• 1-2 long beans (cut into 1-inch pieces) 
• 1 tablespoon fish sauce
• ½ - 1 tablespoon palm sugar (can also substitute brown sugar)
• 1 - 2 limes (I used about 2, but I like things pretty sour)
• 1 tablespoon of dried shrimp (optional)
• 1 - 2 small tomatoes (the som tam tomatoes in Thailand are different from regular tomatoes - they are known as sida tomatoes, but you could use just 1 roma tomato)
• 1 big handful of slivered green papaya (depending on the size of your papaya, I used only about ⅓ of my papaya in this recipe, but papayas come in many different sizes and shapes)

Elephant bags.
by Nong_Josh

Method 

1. Put the garlic in the pound and crush it. 
2. Put the chili peppers into the ground enough to crush. 
3. Add pounded yard long beans 
4. Put in the eggplant and pound until it breaks. 
5. Add palm sugar followed by fish sauce and lime.
6. Add fermented fish sauce and papaya, lightly pound until everything is mixed together and serve.  
7. eat with vegetables 

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Neck Tie for Thai Pattern.
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Muay Thai
by Nong_Josh

Crab meat fried rice recipe - Thai food

Crab meat fried rice

Ingredients
100 g re steamed crab meat
100 g re steamed crab claw meat
3 eggs
250 g stale rice
150 g thinly sliced spring onion
1 tbs. vegetable oil
1 tbs. unsalted butter
1 tbs. minced garlic

Seasonings

1 tsp. sugar
3 tbs. seasonings sauce
1 tsp. grounded white pepper

Method

1. Preheat and grease the wok with vegetable oil and butter. Add minced garlic to stir fry over medium heat until aroma.
2. Add eggs, use the angle of the spatula to well mix eggs and continue to heat until thick and has the same consistency as scramble egg. Add stale rice and mix until corporate – the rice turn to pale yellow.
3. Season with sugar, seasoning sauce and grounded white pepper. Add crab meat and thinly sliced spring onion and mix well before turning off the heat.

Elephant Thai style for clock.
by Nong_Josh

Passion for Cooking.
by Nong_Josh

Steamed seafood in a coconut recipes - Thai food

 Steamed seafood in a coconut recipes

Ingredients::

• 1 cup grated fish fillets 
• Red curry paste (add Krachai pound) 4-5 tbsp.
• 2 eggs
• Coconut milk 1 box
• Shrimp, fish and squid 300 g.
• 1 tbsp. kaffir lime leaves, chopped
• 1 tablespoon of palm sugar
• 3-4 tablespoons of fish sauce
• 1 cup basil
• 2 young coconuts
• Corn Starch
• 1 red chili, sliced

Method::

1. Put the grated fish fillet into a large bowl. Then add the red curry paste that pounded Krachai added to it. Mix well, crack 2 eggs into it, add coconut milk and manage to mix the ingredients well. Stir until thickened.
2. Then put seafood such as shellfish, shrimp, crab, fish as you like. Stir it into the curry paste. Then add shredded kaffir lime leaves to add fragrance. Season with palm sugar.
3. Add fish sauce (put a little at first. After tasting, you can add more) and add basil. (Who wouldn't put it in this step? I like this one, combined with chili paste, it smells good. So I put it in this step) and mix well.
4. Then try scooping a little of the steamed mixture into a small cup, microwave it for about 30 seconds, and taste it first. If the taste is pleasing, then stir to combine the meat, thick and sticky, it can be used. Prepare the Krathong Or you can put it in the coconut.
5. Once tasting and stirring well This time, I brought a coconut. (Eyes take the meat out to do other things. But if you want to have coconut meat in the baby But I like it.) Put the vegetables on the bottom of the coconut. Then put the sea steamed buns in to fill them up. We'll steam it.
6. When finished, we put it in a steaming suit. or profound Wait for the water to boil first. Then put the coconut in the batter Bring to steam for about 25-30 minutes or until cooked.
7. When steaming, take the coconut lid to cover a bit. Steam will not go down much.
8. During steaming We took a little coconut milk and mixed it with a little cornstarch. Then set it on the stove over low heat, slowly stirring until it thickens and then lift it off the stove. Let's wait to prepare for topping and decorate with steamed wrap.
9. After 30 minutes, the steamed pork is cooked. open the coconut lid Prepare to drop coconut milk on the face of the steamed wrap. and sprinkle with shredded kaffir lime leaves with chili sauce and coriander Then steamed for another 2 minutes and it's done.

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I like pork
by Nong_Josh

Crispy pork recipe - Thai food

Crispy Pork Recipe

Ingredients

•  Pork belly 1 piece, weight 2 kg.
• 1-2 liters of water or about enough water to cover half of the pig
• 1 tbsp soy sauce
• 2 tablespoons of vinegar
• 1-2 liters of oil for frying pork (put enough to cover half of the pork)

Method

1. Let's start with boiling pork belly. By pouring water to cover half of the pork belly. Then add salt and soy sauce, mix into the water, then add the pork belly to the water by placing the skin side down on the bottom of the pot, boil the skin side for 15 minutes and turn the pork back. to boil the meat side for 5 minutes.
2. Then scoop the pork up and use a fork to poke the pork skin all over. Use a knife to cut the pork skin in a long line with a depth of about 1 cm. Then paint with vinegar. thoroughly before drying in the sun to dry the pork skin It takes about 3 hours.
3. Then fry by placing a wire rack in a pot with moderate oil and medium heat. Start frying from the skin side 30 minutes, then turn over. Fry the meat side for another 20 minutes, then drain the oil.
4. Then adjust the power to be stronger Then fry the skin again to make the pork skin yellow and fluffy. Wait for the oil to drain and cut into pieces. enough to arrange on a plate. 

Eat with spicy dipping sauce with a side dish of fresh vegetables.

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For choosing pork belly to make crispy pork, it is recommended to choose according to this method.

• It is recommended to choose a large piece. will look more appetizing
• Choose one that has a thick layer of leather. When pressed into the leather layer must not be hard. to get a crispy texture but not too hard
• Must see the layers of meat and fat are clearly mixed with many layers, have a luster, and most importantly, the meat layer must be free of webs. The fat layer must not be large. or too thick to get a good taste And it's not too greasy.

Passion for Cooking.
by Nong_Josh

Ants with tiny bodies and big hearts. Sticker
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Coconut Flavored Sticky Rice Recipes - Thai food tradition by Nong & Joshua

Coconut Flavored Sticky Rice 

Ingredient

• 500g Glutinous Rice with Snake Fangs (Old sticky rice) 
• 1 cup of alum (if you don't have it's fine)
• 300g Coconut milk 
• 200g granulated sugar
• 1 1/2 teaspoons salt
• 3-4 pandan leaves, sliced
• Mango (Nam Dok Mai Mango, Mangifera indica or Mango (okrong))
  
  

Cooking glutinous rice

• Wash the glutinous rice snake fangs with alum by turning on the water to cover the glutinous rice.  (If there is no alum Skip this step.)
• Bring alum to scrub lightly with sticky rice. Then rinse with 2-3 water.
• Then rest the sticky rice for 4 hours.
• Pour water into the pot about 1/4 of the pot. Add the pandan leaves to add flavor. Turn on the heat until the water boils.
• Put the glutinous rice into the steamer, steam for 30 minutes, but have to turn over the rice every 10 minutes.

Valentine’s Day.
by Nong_Josh

Make Coconut Milk with Sticky Rice Moon

• Mix the coconut milk, sugar and salt together without overheating.
• Add glutinous rice that has been steamed and cooked hot. Into the prepared coconut milk, slowly stir in the same way and set aside for 20 minutes.
• When the time is up, the glutinous rice will absorb the coconut milk until it is saturated. and ready to eat

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Beef Turmeric Curry - Recipes - Traditional Thai Food

Beef Turmeric Curry

Ingredients

• 500g beef 
• 3 lemongrass
• 2 cups thick coconut milk
• 3 cups thin coconut milk
• ½ tbsp salt
• 1 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp plam sugar
• Green and red bell peppers as desired

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Love Bear.
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Love sweet.
by Nong_Josh

Curry paste ingredients

• 200g green curry paste 
• 1 tbsp lemongrass
• 2 tbsp chopped fresh turmeric
• 1/2 teaspoon ground pepper

Lemongrass 

Instructions

STEP 1 : Stewed

• Put the coconut milk on the fire Then add salt and wait for the coconut milk to boil.
• Put the chopped beef down. Followed by lemongrass and stewed for about 1 hour until the meat is soft.

STEP 2 : Pounded curry paste

• Pound the turmeric and lemongrass thoroughly. Add green curry paste Mix thoroughly.
• Stir fry with oil until fragrant. Put the coconut milk and simmer until it breaks.
• Stir-fry the stewed beef with coconut milk.

STEP 3 : Mix

• Add chili season with fish sauce and palm sugar
• Taste and serve

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Passion for Cooking.
by Nong_Josh