Blueberry Cheesecake Recipe by Nong & Joshua

Ingredients:
- Cake flour 115 grams
- Baking powder 2 grams
- Eggs 4
- Granulated sugar 135 grams
- Salt 1/2 teaspoon
- Condensed milk 35 grams
- Melted butter 80 grams
- Water 45 grams
- Vanilla extract 1 tablespoon
- Vanilla essence (optional)

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Instructions for Vanilla Sponge Cake:
1. Sift cake flour and baking powder together, then set aside.
2. Beat eggs, salt, granulated sugar, and vanilla extract with a low-speed hand mixer until well combined.
3. Gradually add the sifted flour mixture and continue beating at medium speed until the batter becomes fluffy and white.
4. Add condensed milk, melted butter, water, and vanilla essence (if using). Mix well using a spatula until fully incorporated.
5. Pour the batter into a lined baking tray.
6. Bake in a preheated oven at 220 degrees Celsius for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the vanilla sponge to cool before using it as the base.

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Cheesecake Topping:
- Cream cheese: 500 grams
- Granulated sugar: 175 grams
- Eggs: 2
- Egg yolks: 2
- Cake flour: 24 grams
- Heavy cream: 120 milliliters
- Lime juice: 2 limes
- Blueberries (canned): 1 can

I like pork
By Nong_Josh

Instructions for Cheesecake Topping:
1. Beat cream cheese with a low-speed hand mixer until softened. Gradually add sugar and cake flour. Continue beating until sugar is well combined with cream cheese.
2. Add eggs and egg yolks one at a time, beating at low speed until the mixture is smooth.
3. Add heavy cream and lime juice. Mix until well combined and smooth.
4. Pour the cheesecake mixture onto the cooled vanilla sponge base.
5. Bake in a preheated oven at 160 degrees Celsius for 30 minutes or until the cheesecake is set.
6. Decorate the top of the cheesecake with canned blueberries.
Enjoy your Vanilla Sponge and Cheesecake!

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Spicy Morning Glory Salad Recipe by Nong & Joshua

I like pork
By Nong_Josh

Ingredients:
- Water spinach (cleaned and chopped)
- Spring onions (finely sliced)
- Lime (peeled and squeezed)
- Chili (finely chopped)
- Fish sauce
- Sugar
- Roasted peanuts (crushed)

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iPhone / iPad case
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Instructions:
1. Start by cleaning and chopping the water spinach. Place it in a bowl.
2. Add finely sliced spring onions, peeled and squeezed lime, chopped chili, and crushed roasted peanuts.
3. Season the salad with fish sauce and sugar according to your taste preferences.
4. Mix all the ingredients thoroughly.
5. Serve the spicy morning glory salad on a plate, garnished with fresh vegetables or crispy bread, as desired.

Feel free to adjust the recipe to suit your taste preferences!

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Baked Lemongrass Chicken Recipe by Nong & Joshua

 

Ingredients:
- 1 large chicken breast or leg 
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3-4 cloves garlic (minced)
- 1 tablespoon minced ginger
- 1 tablespoon minced shallots
- 2-3 stalks lemongrass (minced)
- 2-3 kaffir lime leaves or basil leaves (finely sliced)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- Cooking oil for brushing

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Love Bear.
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Elephant bags.
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Instructions:
1. Mix salt and ground black pepper together and rub it over the chicken.
2. Combine garlic, ginger, shallots, lemongrass, kaffir lime leaves or basil leaves, fish sauce, and oyster sauce in a small bowl.
3. Rub the mixture over the chicken, ensuring it's evenly coated. Let it marinate for about 30 minutes in the refrigerator.
4. Preheat the oven to 400°F (200°C).
5. Place the marinated chicken on a baking tray lined with parchment paper. Brush the chicken with a little cooking oil.
6. Bake the chicken in the preheated oven for approximately 40-45 minutes or until the skin turns golden brown and the chicken is fully cooked.
7. Once done, remove the chicken from the oven and let it rest for 5-10 minutes before serving.
"Baked Lemongrass Chicken" is flavorful, aromatic, and makes a delightful dish with the blend of spices and natural ingredients!

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Moosawarn is a Thai spicy and aromatic minced pork dish recipe. By Nong & Joshua

Ingredients:

- 500 grams of ground pork
- Cooking oil for frying
- Red curry paste (such as roasted red curry paste or chili powder) to taste
- 5-6 cloves garlic (minced)
- 1 onion (chopped)
- Kaffir lime leaves (julienned)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- Cherry tomatoes (optional, for garnish)
- Cilantro or chopped scallions (optional, for garnish) เ

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iPhone / iPad case
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Instructions:
1. Fry the ground pork in cooking oil until cooked and crispy. Remove and set it aside.
2. In the same pan used for frying the pork, add a little oil if needed. Sauté the minced garlic, onion, kaffir lime leaves, and red curry paste until fragrant.
3. Add the fried pork back into the pan. Mix well with the curry paste and aromatics.
4. Season with fish sauce, lime juice, and sugar. Stir until everything is well combined and cooked.
5. Once the Moosawarn is ready, remove it from the heat and transfer it to a serving plate.
6. Optionally, garnish with cherry tomatoes and cilantro or chopped scallions.

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Train Fried Rice Recipe Thai food Tradition by Nong & Joshua

Ingredients:

• 2-3 cups of cooked and cooled jasmine rice
• 100-150 grams of diced pork, chicken, or your choice of meat
• 2-3 eggs
• 2-3 cloves of minced garlic
• 1/2 cup of diced onions
• 1/2 cup of vegetables (such as diced long beans or your preferred veggies)
• Cooking oil
• Sweet soy sauce
• Soy sauce or fish sauce
• Ground black pepper

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Instructions:
1. Begin by frying the eggs in a large skillet until cooked. Remove them from the skillet and set them aside.
2. Add cooking oil to the skillet. Sauté the minced garlic until fragrant, then add the diced meat. Stir-fry until the meat is cooked.
3. Add the cooked rice to the skillet and mix it with the meat and garlic.
4. Incorporate the vegetables of your choice, along with a splash of soy sauce or fish sauce. Stir-fry until everything is well combined.
5. Add a touch of sweet soy sauce for flavor enhancement, along with ground black pepper according to your taste.
6. Return the fried eggs to the skillet, mixing them in with the rice and other ingredients.
7. Once everything is combined and cooked, plate the fried rice in the shape of train tracks on a serving dish.

Train Fried Rice is creatively presented in a manner resembling train tracks, making it a fun and visually appealing dish to serve!

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Easy cooking for Crab Fried Rice ThaiFood by Nong & Joshua

Ingredients:

- 2 cups cooked jasmine rice (preferably a day old)

- 200-300 grams crab meat (cooked and shredded)

- 2 eggs (lightly beaten)

- 3 cloves garlic (minced)

- 1 small onion (diced)

- 1 cup mixed vegetables (such as peas, carrots, and corn)

- 2 tablespoons vegetable oil

- 2 tablespoons soy sauce

- 1 tablespoon oyster sauce

- 1 teaspoon fish sauce

- 1 teaspoon sugar

- A handful of chopped spring onions (optional)

- Lime wedges for garnish (optional)

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Instructions:

1. Heat a wok or a large skillet over medium-high heat. Add 1 tablespoon of oil and scramble the eggs until they're cooked through. Remove them from the pan and set them aside.

2. In the same pan, add another tablespoon of oil. Sauté the minced garlic until fragrant, then add the diced onion and cook until translucent.

3. Add the mixed vegetables to the pan and stir-fry for a couple of minutes until they're tender yet crisp.

4. Toss in the shredded crab meat and stir-fry for an additional 2-3 minutes.

5. Add the cooked rice to the pan, breaking up any clumps. Stir-fry everything together, mixing the ingredients well.

6. Drizzle soy sauce, oyster sauce, fish sauce, and sugar over the rice. Stir-fry continuously for a few minutes, ensuring the sauces are evenly distributed.

7. Once everything is well combined and heated through, return the scrambled eggs to the pan and mix them into the rice.

8. Taste and adjust seasoning if needed. If you're using spring onions, sprinkle them over the rice and give it a final toss.

9. Serve the crab fried rice hot, optionally garnished with lime wedges.

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Recipe for pickled crab Thai food by Nong&Josh

 

Ingredients:

• 1-2 kg of hard-shell crabs (horse crab or blue crab)
• 1 cup sea salt
• 1 cup sugar
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1 tablespoon ground black pepper
• Kaffir lime leaves or pandan leaves (optional)

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Instructions:

1. Clean the crabs thoroughly, removing the shells and rinsing them well. 
2. Dissolve sea salt in water to make a brine solution. Pour this brine over the crabs, ensuring they are completely covered. Allow the crabs to soak in the brine.
3. Place the crabs in a container or bowl and refrigerate for 12-24 hours to pickle them.
4. Mix sugar, fish sauce, lime juice, ground black pepper, and kaffir lime leaves or pandan leaves (if using) to make a dipping sauce or dressing.
5. Once the pickled crabs are ready, serve them with the prepared dipping sauce.

Feel free to adjust the ingredients according to your taste preferences. If you have any more questions or need further details, I'm here to help!

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