Kaeng Som Cha-om Tod (Sour Curry with Fried Acacia Omelet) Nong and Josh

 

Ingredients

1. Acacia Omelet (Cha-om Tod)

• Acacia leaves: 1 bunch (stems removed)

• Eggs: 3 large

• Cooking oil: For frying

2. Curry Paste

• Dried chilies: 5-7 pieces (seeds removed and soaked in water until soft)

• Shallots: 5 bulbs

• Shrimp paste (Kapi): 1 tablespoon

• Boiled fish meat: 1/2 cup (pounded into the paste to thicken the soup)

• Salt: A pinch

3. Soup Base

• Water or fish stock: 3-4 cups

• Tamarind concentrate: 1/2 cup (adjust to preferred sourness)

• Palm sugar: 1-2 tablespoons

• Fish sauce: 2-3 tablespoons

Instructions

1. Prepare the Acacia Omelet: Beat the eggs in a bowl and mix in the acacia leaves. Heat oil in a pan, pour in the egg mixture, and fry until golden brown on both sides. Remove from the pan, drain excess oil, and cut into bite-sized squares.

2. Make the Curry Paste: Pound the dried chilies, salt, and shallots together until fine. Add the shrimp paste and boiled fish meat, pounding until everything is well combined into a uniform paste.

3. Prepare the Soup: Bring the water or stock to a boil in a pot. Add the curry paste, stir until dissolved, and bring back to a boil.

4. Season: Season the soup with tamarind concentrate, palm sugar, and fish sauce. Adjust the flavor to achieve a balance of sour, salty, and sweet.

5. Assemble: Once the flavor is perfect, add the cut acacia omelets into the pot. Let it simmer briefly so the broth absorbs into the omelet, then turn off the heat and serve.

Tip: If you enjoy extra protein, you can add fresh shrimp to the curry soup before adding the acacia omelets.

Yam Khai Dao (Thai Fried Egg Salad) Nong and Josh

Ingredients

• Eggs: 3-4 large eggs

• Vegetable Oil: For frying

• Shallots: 2-3 heads, thinly sliced

• Tomatoes: 1-2 medium, sliced

• Chinese Celery (or Coriander): 1-2 stalks, chopped

• Bird's Eye Chilies: 3-5, finely chopped (adjust for spice level)

• Lime Juice: 2-3 tablespoons

• Fish Sauce: 2 tablespoons

• Sugar: 1 tablespoon (adjust to taste)

• Fresh Cucumber: For serving

  
  

  
  Pastel Baby Animals with Floral Eggs by Nong_Josh

  
  

Instructions

1. Fry the Eggs: Heat a generous amount of oil in a pan over medium-high heat. Crack the eggs into the oil one by one. Fry them until the edges are crispy and golden brown, and the yolks are cooked to your desired doneness. Remove and drain on paper towels. Once cooled slightly, cut the fried eggs into bite-sized quarters.

2. Make the Dressing: In a mixing bowl, combine the lime juice, fish sauce, and sugar. Stir until the sugar is fully dissolved. Add the chopped chilies and adjust the taste to be spicy, sour, and slightly salty.

3. Mix the Salad: Add the sliced shallots, tomatoes, and Chinese celery to the dressing bowl. Toss gently to combine.

4. Combine and Serve: Add the cut fried eggs into the bowl. Carefully toss them with the dressing and vegetables so the eggs get coated without breaking them apart too much.

5. Garnish: Serve immediately on a plate, optionally accompanied by fresh cucumber slices for a refreshing crunch.

The Little Ant's Tiny Bag of Love. by Nong_Josh

Laab Ped (Thai Minced Duck Salad) Nong and Josh

Ingredients

1. Duck and Prep

• Minced Duck Meat: 200 - 400 grams (preferably from breast or leg)

• (Optional extras): Fried duck skin, sliced duck offal (liver, gizzard, heart)

2. The Seasoning Dressing

• Lime Juice: 2 - 3 tablespoons (adjust for desired sourness)

• Fish Sauce: 2 - 3 tablespoons (adjust for saltiness)

• Chili Flakes: 1 - 3 tablespoons (adjust for spice level)

• Khao Khua (Toasted Rice Powder): 2 - 3 tablespoons (Crucial ingredient)

3. Aromatics and Herbs

• Sawtooth Coriander (Culantro), sliced: 1 - 2 tablespoons

• Spring Onion (Scallion), sliced: 1 - 2 tablespoons

• Shallots, sliced: 2 - 3 small heads

• Kaffir Lime Leaves, very finely shredded: 2 - 3 leaves (for fragrance and to counteract gaminess)

• Mint Leaves: 1 small bunch (split between the salad and garnish)

• (Optional extras): Finely minced young galangal (a pinch), finely sliced lemongrass (a pinch)

4. Accompaniments

• Fresh Vegetable Platter: Cabbage wedges, yardlong beans, cucumber slices, Thai basil

• Sticky Rice

Instructions

Step 1: Prep the Duck Skin (Optional)

1. If you have extra duck skin, cut it into small pieces.

2. Render the fat and crisp the skin in a pan over medium heat until golden and crispy. Set the crispy skin aside, keeping some of the rendered fat.

Step 2: Cook the Duck

1. Place a pan over medium heat. You can use a teaspoon of the rendered duck fat or simply use a little water.

2. Add the minced duck meat (and offal if using) to the pan.

3. Stir frequently, breaking up the meat so it doesn't clump.

4. Cook until the duck is fully cooked and slightly dry, but still moist.

5. Turn off the heat and transfer the meat to a bowl, allowing it to cool slightly (it should be warm, not hot, for dressing).

Step 3: Mix the Salad

1. To the warm minced duck, add the Seasoning Dressing: chili flakes, fish sauce, and lime juice. Mix well and taste. It should have a balanced profile of sour, salty, and spicy.

2. Add the Khao Khua (Toasted Rice Powder) and mix thoroughly. The powder will absorb moisture and thicken the salad.

3. Incorporate the Aromatics and Herbs: shallots, culantro, spring onions, kaffir lime leaves, and minced galangal/lemongrass (if using).

4. Gently mix everything together.

5. Add most of the mint leaves and the fried duck skin (if using). Gently fold them into the salad.

Step 4: Serve

1. Transfer the Laab Ped to a serving dish.

2. Garnish the top with the remaining mint leaves and maybe some whole fried dried chilies (optional).

3. Serve immediately alongside sticky rice and the fresh vegetable platter.

Tips for Success

• Fresh Khao Khua: Homemade toasted rice powder makes a significant difference. Toast raw sticky rice with kaffir lime leaves and lemongrass until golden brown, then grind it in a mortar.

• Counteracting Gaminess: If the duck has a strong gamey flavor, the fresh herbs—especially the kaffir lime leaves and minced galangal—are essential to neutralizing it.

• Dress while Warm: Mixing the seasonings while the duck is warm allows the flavors to penetrate the meat better.

Som Tum Kor Moo Yang (Thai Papaya Salad with Grilled Pork Neck) by Nong and Josh

 

Ingredients

• Grilled Pork Neck: 200 grams (cut into bite-sized pieces)

• Shredded Raw Papaya: 1 cup

• Yardlong Beans: 2-3 pods (cut into small pieces)

• Cherry Tomatoes: 3-4 pieces (halved)

• Bird's Eye Chilies: 5-10 pieces (depending on your spice preference)

• Garlic: 3-4 cloves

• Fish Sauce: 2 tablespoons

• Lime Juice: 2 tablespoons

• Palm Sugar: 1 tablespoon

• Roasted Peanuts: 2 tablespoons

  
  

  
  A Little Pumpkin Is on the Way Baby Shower Card by Nong_Josh
  
  Mug Cat Valentine by Nong_Josh
  
  

Instructions

1. Prepare the Aromatics: In a mortar, pound the garlic and bird's eye chilies until bruised, then add the yardlong beans and pound gently.

2. Season: Add the palm sugar, fish sauce, and lime juice into the mortar. Mix well until the sugar is dissolved.

3. Mix Ingredients: Add the tomatoes and shredded raw papaya. Gently pound and mix everything together until well-combined with the dressing.

4. Add Protein: Add the grilled pork neck into the mortar and toss gently so the flavors soak into the meat.

5. Serve: Transfer to a plate, top with roasted peanuts, and it is ready to serve.

Tip: If you prefer a richer, more authentic "Nua" flavor, you can add 1 tablespoon of boiled fermented fish sauce (pla ra) to the dressing.

Traditional Pork Rad Na Recipe Thaifood by Nong and Josh

Ingredients: 

For the noodles 

• 300 g wide rice noodles
• 1 tbsp light soy sauce
• 1 tbsp oil 

For the pork marinade 

• 200 g sliced pork loin 
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar 
• 1 tsp cornstarch A pinch of white pepper 

A symbol of strength, wisdom, and prosperity. by Nong_Josh

The Little Ant's Tiny Bag of Love. by Nong_Josh

For the gravy 

• 2 tbsp vegetableoil 
• 3 cloves garlic, crushed 
• 2 cups pork broth or water 
• 2 tbsp oyster sauce 
• 1 tbsp light soy sauce 
• 1 tsp dark soy sauce (for color) 
• 1 tsp sugar 
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry) 
• 1 cup Chinese kale, sliced White pepper to taste 

Dark Horror Illustration – Surreal Monster Chest by Nong_Josh

Passion for Cooking. by Nong_Josh

My homemade sauce by Nong_Josh

Instructions:

Step 1: Prepare the noodles Heat oil in a pan. Add the wide rice noodles and season with light soy sauce. Stir-fry until slightly charred and fragrant. Transfer to a serving bowl. 

Step 2: Marinate the pork Mix pork with soy sauce, oyster sauce, sugar, cornstarch, and white pepper. Let marinate for 10–15 minutes. 

Step 3: Cook the gravy Heat oil and sauté crushed garlic until fragrant. Add pork and cook until no longer pink. Pour in broth/water and bring to a boil. Season with oyster sauce, soy sauce, dark soy sauce, and sugar. Add Chinese kale and simmer briefly. Slowly pour in the cornstarch slurry while stirring to thicken the gravy. Sprinkle white pepper. 

Step 4: Assemble Pour the hot gravy over fried noodles. Serve immediately.

Gift box coffee by Nong_Josh