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.  

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

Moo Deng Hippo Christmas
by Nong_Josh