Khao Chae traditional Thaifood by Nong and Josh

 

1. Khao Chae (ข้าวแช่)

Description: Khao Chae is a traditional Thai dish consisting of rice soaked in jasmine-scented iced water, accompanied by various side dishes such as sweetened fried shrimp paste balls, stuffed shallots, and shredded sweetened beef or pork. Originally a Mon dish, it was adapted by the Thai royal court and is typically enjoyed during the hot season for its refreshing qualities.​

Preparation:

1. Rice:  Rinse jasmine rice thoroughly and cook it until soft. Once cooked, rinse the rice again in cold water to remove excess starch. Soak the rice in iced water scented with jasmine flowers or jasmine essence. ​

   
   


Dog happy birthday for mom : T-Shirt
by Nong_Josh

2. Side Dishes:

• Shrimp Paste Balls: Blend shrimp paste with minced fish, palm sugar, and herbs. Form into small balls, coat with egg, and deep-fry until golden.​
• Stuffed Shallots: Peel shallots and stuff them with a mixture of minced pork, herbs, and spices. Coat with egg and fry until golden.​
• Sweetened Shredded Beef or Pork: Simmer thinly sliced beef or pork in a mixture of palm sugar and fish sauce until caramelized and tender.​

Serving: Serve the chilled rice in jasmine-scented water alongside the assorted side dishes.​

Heavenly pork recipes Thai food by Nong_Josh

Heavenly pork

Ingredient:
1 kg of pork
1/2 cup roasted coriander balls, dented enough to break
3/4 cup palm sugar
1/4 cup fish sauce

Dog card for mom.
by Nong_Josh

Elephant Thai style.
by Nong_Josh

How to do it
1. The pork is cut into thin slices.
2. Mix palm sugar and fish sauce together until fine.
3. Mix the meat with sugar, fish sauce that is mixed and coriander balls. Don't be very salty. Make it sweeter than salty, marinate overnight.

4. Dry, fry a lot of oil and over low heat.

Neck Tie for Thai Pattern.
by Nong_Josh

Pattern my Design
by Nong_Josh

Grilled Chicken Recipe by Nong_Josh

Equipment:

1. Pipe 1 piece

2. Straw 1 bundle

3. Iron rod for skewering chicken 1 piece

4. Small grate to filter oil from chicken 1 piece

5. Soft wire 1 piece

Elephant Thai Pattern Style.
by Nong_Josh

Ingredients:

1. Fresh chicken 1 whole

2. Small garlic cloves, peeled 20 cloves

3. Ground Thai chili 1/2 tablespoon

4. Ground salt 1/2 tablespoon

5. White soy sauce 1 tablespoon

6. Alcohol 1 tablespoon

7. Large coriander root 1 root

8. Fresh butter 1 tablespoon

Neck Tie for Thai Pattern.
by Nong_Josh

Moo Deng Hippo
by Nong_Josh

Dipping Sauce:

1. Red chili 3 pieces

2. Pickled garlic 1 head

3. Lime juice 2 tablespoon

4. Granulated sugar 4 tablespoons

5. Salt 1/2 teaspoon

Instructions:

1. Cut the chicken's neck as short as possible, then cut the legs. Wash it thoroughly, removing all internal organs and giblets. Rinse until clean. Then, hang the chicken with a wire for 2 hours until the chicken skin is dry. You can tell by the skin puffing away from the meat around the chest area.

2. While the chicken is drying, pound the coriander root, Thai chili, and garlic until fine. Add ground salt, white soy sauce, alcohol, and butter. Mix well and marinate the chicken by applying the mixture all over the chicken, both inside and outside. Let it sit for about 1 hour to allow the seasoning to absorb into the chicken.

3. For roasting, tie the wire around the chicken's wings and hang the chicken on the iron rod stuck in the ground. Place the small grate under the chicken and level the ground. Cover the chicken with the pipe and gather a bundle of straw. Light the straw on fire, and as the fire starts to die down, add more straw. Repeat this process about 8 times until the chicken is cooked.

Dragon card for mom.
by Nong_Josh

Boat Noodle Soup Recipe by Nong_Josh

 Soup Base Ingredients:

• Water: 1 pot (40 liters)
• Soy sauce: 1 cup
• Dark soy sauce: 1 cup
• Salt, Thai chili, star anise, cinnamon, cloves (2-4 tablespoons each)
• Palm sugar: 200 grams
• Pandan leaves (including roots, washed clean): 2 pieces
• Fermented tofu: 1 block
• Cabbage head: 1 piece
• Bean paste: 2 tablespoons
• Lemongrass: 1 stalk
• Pickled garlic (whole bulb): 1/2 bulb
• Chicken carcass: 4 pieces
• Seasoning powder: to taste

Moo Deng Hippo
by Nong_Josh

Moo Deng Hippo
by Nong_Josh

Instructions:

1. Boil the water and add all the ingredients. Season with salt first, then add sugar. Once the soup is seasoned to your liking, add 1-2 cups of fresh beef blood to thicken the soup. Add 10 fresh Thai chili peppers, lightly toasted, for extra flavor. Some people add a whole chili pepper for added spice.
2. Important Note: Do not add fish sauce while preparing the soup. Fish sauce should be added when serving or while eating.
3. Once the soup is ready, keep it warm at all times. Use low heat to keep the soup simmering. If the soup becomes too concentrated, add more water.
4. Preparation
5. Noodles: Prepare various types of noodles (small, medium, large, and rice noodles) and keep them in a glass cabinet. Soak the noodles in warm water to soften them before use.
6. Vegetables: Prepare vegetables such as morning glory, bean sprouts, Chinese cabbage, coriander, and green onions. Some vegetables should be blanched with the noodles, while others can be added raw.
7. Meat: Use lean beef from the thigh, sliced thinly, and place it on ice to keep it fresh. The cold meat will expand when blanched, making it tender and easy to chew.
8. Offal: Boil offal like intestines, tripe, lungs, liver, and heart separately in the soup. These can also be served fresh if not boiled.
9. Meatballs: Use high-quality meatballs.
10. Condiments: Provide fish sauce, chili vinegar (made with fresh toasted chili peppers, garlic, and vinegar), white sugar, and sometimes ground peanuts mixed with a little vinegar for extra flavor. Place these condiments on the table for customers to use.
11. Serving
12. Blanch the noodles and prepare the bowl of noodle soup for the customer. Ensure all ingredients are ready.
13. Final Step: Add fresh beef blood if the customer wants a thicker soup. Add 1/2 to 1 tablespoon of raw blood to the bowl and pour the soup over it to cook the blood and thicken the soup.

Moo Deng Hippo
by Nong_Josh

Elephant Thai style for clock.
by Nong_Josh

Pumpkin Custard Recipe Thai food by Nong_Josh

Ingredients:

• 500 grams of pumpkin
• 1 can of coconut milk
• 1 piece of palm sugar
• 1/3 cup of granulated sugar
• ½ teaspoon of salt
• 3 cups of limewater (1 teaspoon of lime + 3 cups of water)
• 1 cup of water

Moo Deng Hippo for Merry Christmas
by Nong_Josh

Moo Deng Hippo
by Nong_Josh

Elephant Thai style for clock.
by Nong_Josh

Instructions:

1. Dissolve the lime in water until it is completely dissolved. Let it sit until the lime settles, then use the clear limewater from the top.
2. Cut the pumpkin in half, scoop out the seeds and pulp, peel the skin, and wash it thoroughly. Cut the pumpkin into pieces.
3. Soak the pumpkin pieces in limewater for about 15 minutes. Then, drain the limewater, rinse the pumpkin with clean water, and drain again. Set aside.
4. Open the can of coconut milk. Scoop out the top creamy part, which is about ½ cup of coconut cream. Put the remaining coconut milk in a pot, add 1 cup of water, and place it over medium heat.
5. Once the coconut milk starts to boil, add the palm sugar, granulated sugar, and salt.
6. Stir until the sugar is completely dissolved, then add the pumpkin pieces. Stir well and cook for about 15 minutes until the pumpkin is tender.
7. Add the reserved coconut cream, stir well, and reduce the heat to low. Continue cooking until it boils again, then turn off the heat and remove from the stove.
8. Scoop the pumpkin custard into bowls and serve immediately.

Moo Deng, a hippo from Thailand T-Shirt
by Nong_Josh

Bread soaked in milk recipe by Nong_Josh

Ingredients:

- Bread slices

- Vegetable oil

- Milk

- Eggs

- Sugar

- Cinnamon

Instructions:

1. Cut the bread into bite-sized pieces, not too large.

2. Soak the bread pieces in milk until they are well-coated.

3. Dip the soaked bread pieces in beaten eggs.

4. Fry the egg-coated bread pieces in a pan with hot oil until they turn golden brown.

5. Remove from the pan and coat them in a mixture of sugar and cinnamon.

6. Arrange on a plate and serve as a snack to enjoy with a cup of aromatic coffee.

 

Moo Deng Hippo from Thailand
by Nong_Josh

Follow me click here…
by Nong_Josh

Thai-Style Pork Congee with Egg and Pork Liver by Nong_Josh

Ingredients:

• 300 grams of pork shoulder
• 100 grams of pork liver
• 1 cup of jasmine rice
• 8 cups of water
• 2 eggs
• 4-5 cloves of garlic
• 1 shallot
• 3-4 Thai chilies
• 2-3 kaffir lime leaves
• 1 stalk of cilantro
• 1 teaspoon of salt
• 2 tablespoons of vegetable oil
• 2 tablespoons of light soy sauce
• 1 tablespoon of dark soy sauce
• 1 teaspoon of granulated sugar
• Fresh Thai chilies for garnish
• Fresh green onions for garnish
• Ground pepper for garnish

Moo Deng Hipoo from Thailand. By Nong_Josh

Instructions:

1. Prepare the Pork: Clean the pork shoulder and cut it into small pieces.
2. Cook the Rice: Rinse the jasmine rice and cook it with 8 cups of water until the rice is soft.
3. Make the Soup: Add the pork pieces to the boiling rice water and cook until the pork is tender.
4. Prepare the Pork Liver: Clean the pork liver and cut it into small pieces. Boil the pork liver in boiling water for a short time until cooked.
5. Prepare the Seasoning: Pound the garlic, shallot, and Thai chilies until fine. Heat the vegetable oil in a pan and sauté the pounded seasoning until fragrant.
6. Season the Congee: Add the sautéed seasoning to the congee and season with salt, light soy sauce, dark soy sauce, and granulated sugar.
7. Add the Eggs: Crack the eggs into the congee and stir until the eggs are cooked.
8. Garnish: Slice the kaffir lime leaves thinly and add them to the congee. Chop the cilantro and add it to the congee. Garnish with fresh Thai chilies, green onions, and ground pepper.
9. Serve: Serve the congee in bowls with additional seasonings as desired.

Moo Deng Hipoo from Thailand. By Nong_Josh

Fllower Me Click here…
by Nong_Josh