Mango Pudding Recipe Thai Style by Nong & Joshua

Ingredients:
- Ripe mango (about 2 cups)
- Sugar (2-3 tablespoons, according to desired sweetness)
- Water (approximately 1/2 cup)
- Optional: lemon or lime juice for added flavor, or coconut milk for increased sweetness and creaminess

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Instructions:

1. Clean and dice the ripe mango. Place the diced mango in a blender and squeeze out any remaining mango juice.
2. Put the squeezed mango into the blender, along with sugar and water. Blend until smooth and well combined.
3. Serve in dessert bowls and refrigerate or serve chilled, as desired.

For variations or adjustments, consider adding lemon or lime juice for extra tanginess, coconut milk for increased sweetness and creaminess, or more water for desired consistency. Adjust flavors according to personal taste preferences.

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Recipe for making fermented shrimp paste (Pla Ra)

Ingredients:

• 500g fresh small shrimps (or other small fish) 
• 1 cup cooked sticky rice.
• 2 tablespoons salt
• Water

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Instructions:

1. Clean the shrimps thoroughly, removing any dirt or impurities. Drain them well.

2. In a large bowl, mix the shrimps with salt, ensuring they are evenly coated.

3. Place the salted shrimps in a clean, airtight container, layering them with the cooked sticky rice.

4. Add a little water to the container, just enough to cover the shrimps and rice.

5. Cover the container with a lid or plastic wrap and poke a few holes to allow air circulation.

6. Store the container in a cool, dry place away from direct sunlight.

7. Let it ferment for at least a week or up to a month, depending on the desired level of fermentation. Stir the mixture occasionally.

8. Once it's fermented to your liking, strain out the liquid, and your homemade Pla Ra is ready to use!

Please note that the fermentation process may produce a strong odor, so it's advisable to keep the container sealed tightly and away from living areas. Additionally, ensure the utensils and containers used are clean to avoid contamination.

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Recipe for shrimp wonton soup by Nong.

Ingredients:

- 250g shrimp, peeled and deveined
- 1 pack of wonton wrappers
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Chicken or vegetable broth
- Bok choy or spinach leaves
- Optional: chili oil or vinegar for serving

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Instructions:

1. In a food processor, combine the shrimp, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Pulse until it forms a paste-like consistency.

2. Take a wonton wrapper and place a teaspoon of the shrimp mixture in the center. Wet the edges of the wrapper and fold it over to form a triangle. Press the edges to seal. Repeat with the remaining mixture and wrappers.

3. In a pot, bring the broth to a gentle boil. Add the bok choy or spinach leaves and allow them to cook for a few minutes until they wilt slightly.

4. Carefully drop the wontons into the simmering broth. Cook for 3-4 minutes or until they float to the surface and are cooked through.

5. Serve the shrimp wonton soup hot, garnished with additional chopped green onions and a drizzle of chili oil or vinegar if desired.

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