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

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

Thai Stir-Fried Basil with Squid Recipe by Nong_Josh

Ingredients:

• 200 grams of squid, cleaned and sliced
• 2 cups of Thai holy basil leaves
• 4 cloves of garlic, minced
• 4-5 Thai chilies, sliced (adjust to taste)
• 2 tablespoons of vegetable oil
• 1 tablespoon of oyster sauce
• 1 tablespoon of soy sauce
• 1 teaspoon of sugar
• 1/4 cup of water
• Optional: 1/4 cup of sliced onions

Moo Deng Hippo for Merry Christmas by Nong_Josh

Moo Deng Hippo by Nong_Josh

Instructions:

1. Prepare the Squid: Clean the squid thoroughly and slice it into bite-sized pieces.
2. Heat the Oil: In a wok or large pan, heat the vegetable oil over medium-high heat.
3. Fry the Garlic and Chilies: Add the minced garlic and sliced chilies to the hot oil. Stir-fry until fragrant, being careful not to burn them.
4. Add the Squid: Add the sliced squid to the wok and stir-fry quickly until it turns opaque.
5. Season the Dish: Add the oyster sauce, soy sauce, and sugar. Stir well to combine.
6. Add Water: Pour in the water and continue to stir-fry until the squid is cooked through and the sauce has thickened slightly.
7. Add Basil Leaves: Toss in the holy basil leaves and stir-fry briefly until the leaves are wilted but still vibrant green.
8. Optional Onions: If using, add the sliced onions and stir-fry for another minute.
9. Serve: Transfer the stir-fried squid to a serving plate and serve hot with steamed jasmine rice.

Moo Deng Hippo in Thailand by Nong_Josh

Moo Deng Hippo by Nong_Josh

Tofu Sandwich Recipe By Nong_Josh

Ingredients: 

• Firm tofu 2 blocks 
•  Coarsely chopped green beans 1/4 cup 
•  Coarsely chopped mushrooms 1/4 cup 
•  Coarsely chopped carrots 1/4 cup 
•  Green onions 2 tablespoons 
•  Minced garlic 3 cloves 
•  Pork-flavored soup powder 1 teaspoon 
•  Ground white pepper 1/2 teaspoon 
•  Granulated sugar 1/4 teaspoon 
•  Cornstarch 1 tablespoon 
•  Water 2 tablespoons 
•  Breading for frying Vegetable oil

 

Mugs Moo Deng Merry Christmas.
by Nong_Josh

Moo Deng Hippo
by Nong_Josh

Instructions : 

1. Rinse the tofu and let it drain. 
2. Cut it into thick slices according to the thickness of the tofu block to get 4 slices per block. 
3. Fry the garlic in vegetable oil until fragrant. 
4. Add the raw green beans, carrots, mushrooms, and green onions. 
5. Stir-fry together and season with pork-flavored soup powder and granulated sugar. Mix well. 
6. Once the vegetables start to cook, add the cornstarch dissolved in water until it thickens. 
7. Pour the mixture over the stir-fried vegetables and set aside. 
8. Spread the mixture from step 2 evenly on one side of a tofu slice. 
9. Place another tofu slice on top. Spread the mixture on the second tofu slice to create a sandwich. 
10. Repeat this process to create 4 layers. Continue until all the tofu is used. 
11. Coat the tofu sandwiches evenly with the breading. 
12. Fry until golden brown and cooked through. 
13. Remove from the oil and let it cool slightly. 
14. Cut diagonally into 4 pieces. Serve with tomato sauce.

Moo Deng Hipoo from Thailand. By Nong_Josh

Moo Deng Hipoo from Thailand. By Nong_Josh

Taro Custard (Thai Khanom Mo Kaeng) Thai food recipe By Nong

  Taro Custard (Thai Khanom Mo Kaeng)

Ingredients:

- 500g taro (peeled and steamed)  

- 200ml coconut milk  

- 4 large eggs  

- 200g palm sugar (or brown sugar)  

- 50g white sugar (optional, for additional sweetness)  

- 2 tbsp rice flour  

- ½ tsp salt  

- 50g fried shallots (for topping)  

Moo Deng Hippo
by Nong_Josh

Instructions:

1. Prepare the taro: Steam the peeled taro until soft (about 20 minutes). Mash it until smooth and set aside.  

2. Mix the custard base: In a large mixing bowl, whisk together the eggs, coconut milk, palm sugar, white sugar, and salt until well combined.  

3. Combine the mixture: Add the mashed taro and rice flour into the egg mixture. Stir until the batter is smooth and lump-free.  

4. Bake the dessert: Preheat your oven to 180°C (350°F). Pour the mixture into a baking dish (or small individual ramekins).  Bake for about 45-50 minutes or until the surface is golden brown and the custard is set.  

5. Prepare the topping: Fry thinly sliced shallots in oil until golden brown and crispy. Drain on paper towels to remove excess oil.  

6. Serve: Let the dessert cool before topping with fried shallots. Slice and serve at room temperature.  

---

This sweet and creamy dessert pairs perfectly with tea or coffee.  

Moo Deng Hippo Christmas
by Nong_Josh

Stewed eggs with pork belly recipe ByNong

Ingredients::

• 500 g pork belly (cut into bite-sized pieces)
• 4 boiled eggs
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon palm sugar
• 2 tablespoons vegetable oil
• 3-4 cloves garlic (minced)
• 1 teaspoon ground black pepper
• 2-3 cups water
• 1 teaspoon five-spice powder (or to taste)
• Thai basil leaves (for garnish)
  

Moo Deng Hippo
by Nong_Josh

Moo Deng Hippo Wedding
by Nong_Josh

Moo Deng Hippo
by Nong_Josh

Instructions:

1. Boil the Eggs: Boil the eggs in water for about 8-10 minutes. Then, transfer them to cold water to cool down, and peel them. Sauté the Pork: In a pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Then, add the pork belly and cook until it turns golden brown.
2. Sauté the Pork: In a pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Then, add the pork belly and cook until it turns golden brown.
3. Season: Add the soy sauce, dark soy sauce, palm sugar, and five-spice powder. Stir to combine well.
4. Simmer: Pour in the water, bring it to a boil, then reduce the heat and simmer for about 30 minutes.
5. Add Eggs: Once the pork is tender, add the boiled eggs and continue to simmer for another 10-15 minutes, allowing the eggs to absorb the flavors.
6. Serve: Serve hot, garnished with ground black pepper and Thai basil leaves.

Gift bag for your loved one. By Nong_Josh

Moo Deng Hippo
by Nong_Josh

Thai Mung Bean and Pumpkin Sweet Balls Thai traditional food by Nong&Joshua

Thai Mung Bean and Pumpkin Sweet Balls.

Duration: 2.30 hours

Approximately 50-60 pieces (depending on size)

Ingredients:

Mung Bean and Pumpkin Balls:

• Pumpkin, small size - 1
• Coconut Milk - 5-6 cups
• Palm Sugar - 2 1/4 tablespoons
• Duck Eggs (separate the yolks and mix them together) - 4-5 eggs
• Sweet Syrup:
• Pandan Leaf-infused Water - 3 cups
• Granulated Sugar - 3 cups
• Sweet Syrup for Molding:
• Pandan Leaf-infused Water - 1 1/2 cups
• Granulated Sugar - 2 cups

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

Moo Deng Hippo Bag of Love.
by Nong_Josh

Instructions:

1. Prepare the sweet syrup: In a saucepan, combine sugar and water, bring to a boil until the sugar dissolves completely. Transfer to a container and let it cool.
2. In a separate saucepan, heat the coconut milk until it boils. Add the pumpkin and cook until the pumpkin becomes soft and dry. Once the water starts to evaporate and the mixture thickens, add palm sugar and stir continuously until dry. Remove from heat and let it cool. Mold the mixture into round balls and shape them into elongated cylinders of equal size.
3. Prepare the sweet syrup: In a saucepan, combine pandan leaf-infused water and granulated sugar, bring to a boil, stirring until the sugar dissolves completely (approximately 10 minutes). Remove from heat and let the syrup cool. Take the molded pumpkin balls, dip them in the mixed egg yolks, and then place them in the saucepan. Bring to a boil again and cook until both sides of the balls are cooked. Use a ladle to scoop them out and dip them in the cooled sweet syrup.

Enjoy your Thai Mung Bean and Pumpkin Sweet Balls!

Gift bag for your loved one.
by Nong_Josh

Moo Deng Hippo sits on a tree.
by Nong_Josh

Stir-fried Coconut Milk Noodle Recipe Thai Food by Nong&Joshua

 

Stir-fried coconut milk noodles, an ancient Thai snack, are now served as a meal. The noodles are stir-fried with bean sprouts and Chinese chives, then topped with a rich coconut milk sauce seasoned with ground white soybeans and red onions. Meat and yellow tofu are added, along with sliced ​​sausages. This dish is a must-try, with its ancient flavors and rich taste.

Preparation time: 1 hour, Serves: 5-6

I like pork
By Nong_Josh

Ingredients:

• Rice noodles (soaked in water for 10-15 minutes) - 2 packs
• Bean sprouts - 200 grams
• Chinese chives (sliced) - 100 grams
• Oil
• Duck eggs (beaten and sliced ​​into strips) - 1
• Pork (pork belly) - 150 grams
• Coconut milk (500ml) - 1 carton
• Yellow tofu (diced) - 100 grams
• Red onions (finely chopped) - 1/2 cup
• White soy sauce - 1/4 cup
• Granulated sugar - 2 tablespoons
• Palm sugar - 2 tablespoons
• Tamarind juice - 2 tablespoons
• Salt - 1/2 teaspoon
• Ground pepper - 1-2 tablespoons
• Garnishes: Coriander (stalks), Red chili (sliced), Lime (cut into small pieces), Shallots, Basil leaves

Instructions:
1. Soak the rice noodles in water for 15 minutes until soft. Drain and set aside.
2. In a pan, add oil and pour in the beaten duck eggs to make a thin omelette. Roll and slice into strips. Set aside for garnishing.
3. Pound the red onions with the white soy sauce.
4. In a pan, add 2-3 tablespoons of coconut milk and heat over medium heat until the coconut oil separates. Add the pounded mixture (red onions and white soy sauce) and stir-fry until fragrant. Add 1-2 tablespoons of coconut milk, spoon by spoon, and continue stirring until all the coconut milk is absorbed. Then add the pork and stir-fry until cooked. Season with salt and palm sugar to taste. Add ground pepper and yellow tofu. Transfer the mixture to a serving dish, leaving some liquid in the pan for stir-frying the noodles.
5. Arrange the noodles on a plate and garnish with egg strips and sliced ​​red chili. Ladle the separated coconut milk into a bowl. When ready to eat, drizzle the coconut milk over the noodles and serve with garnishes such as coriander, chili, lime, shallots, and basil leaves.

Elephant tote bag is lovely.
By Nong&Joshua