Thai stuffing omelet recipes (chicken or pork) - Thai food by Nong

 

::INGREDIENTS

•  For egg wrap  
• 3 eggs 
• 1 tsp fish sauce
• 1 tsp soy sauce 
  Pinch ground pepper
• Stuffing 
  • 150 g minced pork or chicken 
  • 1/2 carrot, minced
  • 1/2 cup tomato, minced
    
  • 1/2 white onion, minced
    
  • 1 clove garlic, minced
  • 1/2 cup, bell peppers, minced
  • 1/2 spring onions, minced
  • 1 tbsp each (oyster sauce, soy sauce, fish sauce, sugar, tomato ketchup, sriracha or hot chili sauce) 
  • 2 tbsp vegetable cooking oil

 

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::METHOD 

1. For the filling, mix the fish sauce, sugar, pepper and tomato ketchup in a small bowl. Heat the vegetable oil in a frying pan or wok over medium-high heat. Add the garlic, carrot, bell peppers and white onion and stir-fry until soft. Add the pork and stir-fry until almost cooked. Then add the fish sauce mixture. Stir-fry for another minute or until the pork is cooked. Then add the tomatoes and stir-fry until well combined. Remove from heat.
2. To make the omelette, whisk eggs with 2 tablespoons of water. Place a non-stick pan (approx. 22cm in diameter) over medium heat.
3. When the pan is hot, add the oil and swirl to coat the pan. Pour in the eggs and use a spatula to keep spreading out the eggs until they’re firm. Add all of the filling mixture to the center of the omelette.
4. Fold the edges of the omelette over the filling. Remove from heat and transfer to a serving plate. Serve with Coconut Sriracha or your choice of spicy sauce or extra ketchup.
   

 

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Moo Deng Hippo
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Sandwich delicious by Nong_Josh

Fish sauce chicken wings recipes - Thai food by Nong & Joshua

::INGREDIENTS

• 8 chicken wings
• 3 tbsp fish sauce
• 1 tbsp soy sauce
• 1/2 tsp ground cumin
• 1/2 tbsp garlic powder
• 2 pandan leaves, chopped
• vegetable oil, for deep-frying 

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::METHOD

1. Mix the chicken wings with the fish sauce, soy sauce, the garlic powder and the ground cumin, then leave the mixture in the refrigerator to marinate for at least 2 hours.
2. Heat the oil in a deep-fat fryer or a wok over a mudium heat.
3. When hot, add the pandan leaves and marinated chicken wings.
4. Deep-fry until the wings are golden brown and cooked through and the pandan leaves are.

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Mug Love bear. Sticker
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A clear goal is akin to an eagle's keen vision.
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Pineapple fried rice recipe - Thai food by Nong & Joshua

:: INGREDIENTS

• 1 pineapple
• 300 g cooked and cooled rice (jasmine or basmati)
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/4 cup cashews
• 4-6 prawns, raw or cooked
• 1 egg
• 4 - 6 tbsp vegetable oil
• 2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 2 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• Pinch of white pepper
• 1 spring onion, finely sliced to garnish

A clear goal is akin to an eagle's keen vision.
by Nong_Josh

::METHOD

1. If using fresh pineapple, prepare by slicing it lengthwise. To create a pineapple bowl, use a small paring knife and cut along the interior sides, drawing a rectangle. Make criss crosses inside the rectangle and scoop out the flesh with a spoon. Finely dice the pineapple pieces, and set aside. (If using tinned pineapples, finely dice and set aside). Reserve the pineapple bowl for serving. Chop the rest of the vegetables and set aside.
2. Heat 2 tablespoons vegetable oil in a wok on high heat and add your prawns, cook for 2-3 minutes, till prawns turn pink. Remove from the wok and set aside. Heat another 2 tablespoons vegetable oil in a wok on high heat and crack the egg into the wok, fry until the egg half cooked, break the yolk and cut into the white with your spatula.
3. Push the egg to one side of the wok to allow space for your rice, add 1 tbsp vegetable oil to the wok and once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps.
4. Once the rice is well mixed, add the vegetables and stir fry until well mixed. Add the curry powder, turmeric, cashews and stir fry together, return the prawns back into the wok and continue to stir-fry
5. Add a splash of light soy sauce and fish sauce over the rice and continue to stir-fry. Season with white pepper and add a dash of sesame oil, taste and adjust.
6. Serve in a large bowl with spring onion and chilli scattered on top

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Valentine’s Day.
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Thai fish cakes (Tod mun pla) recipe - Thai food

 

::Ingredient

• 450 g. Tilapia Filets - Fresh tilipa is best
• Vegetable oil for frying
• 3 tbsp red curry paste
• 1 egg yolk
• 1 tsp palm sugar
• 1/2 cup long green beans or Chinese long beans, diced small
• 1/3 cup Thai basil or holy basil, sliced into ribbons if large
• 5 kaffir lime leaves (makrut lime leaves), finely julienned
• 1 tsp fish sauce, as needed 

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Colorful socks.
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Elephant Thai style for clock.
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:: Dipping Sauce 1

• 1 Persian or cocktail cucumber
• 1 Tbsp shallot or red onion, diced fine
• 1 Tsp white vinegar
• 1/2 cup sweet chili sauce
• 1 Tbsp crushed peanuts

:: Dipping Sauce 2

• 3 cloves garlic
• 1 spur chili (or another type of big red chili pepper that's not ot spicy thai chilies to taste, optional)
• 1/2 cup sugar
• 1/2 tsp salt
• 1/3 cup white vinegar, cane vinegar, or rice vinegar
• 3 tbsp water
• or add cucumber slices for serving (as your like)
• or add roasted crushed peanuts, sliced shallots (as your like)

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Passion for Cooking.
by Nong_Josh

:: Method

1. For the fish cakes (Tod mun pla)
• Combine tilapia filets, red curry paste, egg yolk and in a plam sugar food processor. Process until fine, scraping the sides as needed.
• Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned.
• If this is your first time, cook up a bit of the mixture to taste for salt and spiciness. 
• If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that that also adds more saltiness. 
• If you just want more saltiness, add a little fish sauce.
• Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil, and kaffir lime leaves; stir until well combined.
• Get your station ready by having a bowl of cold water and some paper towels (for your hands) by the stove.  
• Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands.
• Gently pat the fish cakes to form into patties and place in a preheated skillet. Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go.
2. For dipping sauce 1
• The base of the dipping sauce for Tod Mun Pla is sweet chili sauce. 
• I prefer to use a bottled one because it's easier. 
• Then add some diced cucumber, sliced shallots or red onion, a little vinegar, and top with some crushed peanuts.
3. For dipping sauce 2
• Place both chilies, garlic, vinegar, water, sugar, and salt in a blender and blend just until there are no more chunks. 
• I like to use low speed to blend so I still have chili seeds and chili pieces for a nicer visual.
• Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup. 
• The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.

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Boiled Chicken with fish sauce recipe - Thai food

 INGREDIENTS::

• For Boiling the chicken
• 1 kg. chicken thighs
• 200 ml. water
• 250 ml. fish sauce
• 50 g. plam sugar
• 4 pieces lemon grass
• 3 large kaffir lime leaves
• 2 large coriander root
• For the dipping sauce
• 20 g. red chili
• 2 cloves garlic
• 5 g. chopped coriander
• 3 tbsp lime juice 
• 3 tbsp fish sauce
• 1 tbsp palm sugar

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PREPARE::

1. Coriander root, wash and smashed.
2. Lemon grass, smashed and cut 2 inches. long.
3. Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.
4. Garlic, peeled.
5. Coriander, chopped

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METHORD::

1. A large pot of water bring to a boil over high heat.
2. Once the water is boiled, add coriander root, lemongrass, kaffir lime leaves, fish sauce, palm sugar and chicken thighs and bring to a boil. Then cover the pot with a lid and reduce heat to low and simmer for 30 minutes.
3. While the chicken is simmering, make fresh chili dipping sauce. Use a mortar and pestle to pound the chili and garlic thoroughly. Then add fish sauce, lime juice and palm sugar and stir until the palm sugar dissolves now add chopped coriander and stir to combine. Transfer to a small dipping bowl and garnish with coriander leaves. Set aside until ready to serve.
4. Now back to the chicken, transfer the chicken to a container and let it cool. Then remove the bone and cut the chicken into bite size pieces. Serve with the fresh chili dipping sauce.

Elephant bags.
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Tom yum rice noodle soup recipe - Thai food

INGREDITENTS:

:: Pork Soup

• Pork bones 400 g.
• White radish 1 whole
• Coriander root 4 roots
• Black pepper 1 tsp (or pepper corns 1/2 tsp)
• White onion 2 whole
• Garlic 4 whole
• Carrot 1 whole 
• Minced pork 100 g.
• Dried shrimp 3 tsp
• Soy sauce 2 tbsp (or more)
• Salt 3 tsp.
• Water 3 lites
  

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:: Seasoning

• Minced pork 100 g.
• Rice noodles 100 g.
• Coriander leaves 1-2 tsp. (cut off)
• Sugar 1/2 tsp.
• Fish sauce 1 tsp.
• Chilli Flakes 1/2 tbsp.
• Crushed peanuts 1-2 tbsp.
• Lime juice 2 tsp.
• Fried garlic 1 tsp
• Chopped spring onions 1 tsp
• Fried Garlic oil 2 tbsp.

I like pork
By Nong_Josh

 :: How to make a pork soup

1. Add 3 litres of boiled water to the pot and add pork bones and a bit of salt, then cook with low heat.
2. Add white radish, coriander root, carrot, white onion, dried shrimp, black papper, garlic, soy sauce and minced pork.
3. While the water boils keep scooping out the cloudy bubbles until the broth is clear.

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:: How to make the rice noodles

1. Soak 100 g. of thin rice noodles in some cold water so that the noodles are completely submerged.
2. Bring some water to the boil, then add the 100g. of thin rice noodles that we soaked earlier, and boil until they are cooked. Once the noodles are done, coat a bowl with about 1/2 teaspoon of fried garlic oil and the spoon in a portion of noodles 100 g. should yield two portions. Then mix the noodles with the fried garlic oil - doing this will help to stop the noodles from sticking to the bowl.

I like pork
by Nong_Josh

:: How to make a seasoning

1. Add 1 tbsp of crushed peanuts, 1/2 tbsp of chilli flakes, 1 tbsp of fish sauce 1 tbsp of lime juice, 1 tbsp of sugar to a bowl and set aside.
2. Then add about 1 ladle full of the soup broth that has been simmering, to a saucepan, and heat. Cook 100 g. of minced pork in the soup broth, the pour the cooked minced pork along with the ladle full of broth that we cooked it in, into the bowl of seasoning that we prepared earlier, and stir.
3. Then add about 1 ladles of the soup broth to each bowl of noodles. Once thats done, pour over the seasoning sauce with minced pork that we made - again add half to each bowl of noodles.
4. Last but not least, garnish your noodle soup with as much fried garlic oil, spring onion, and coriander as you would like, the serve and enjoy!

Love pork and beef is artist T-shirt.
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Tips: Choose the best Lemons - Thai food

Choose the best lemons:

Look for unblemished, firm lemons that feel heavy for their size and have tinges of hard green (which means they're underripe). Avoid very pale and very yellow lemons, as they are older and will contain less juice. The best lemons for juicing or serving in wedges are those with a smooth, thin skin.

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Steamed seafood in a coconut recipes - Thai food

 Steamed seafood in a coconut recipes

Ingredients::

• 1 cup grated fish fillets 
• Red curry paste (add Krachai pound) 4-5 tbsp.
• 2 eggs
• Coconut milk 1 box
• Shrimp, fish and squid 300 g.
• 1 tbsp. kaffir lime leaves, chopped
• 1 tablespoon of palm sugar
• 3-4 tablespoons of fish sauce
• 1 cup basil
• 2 young coconuts
• Corn Starch
• 1 red chili, sliced

Method::

1. Put the grated fish fillet into a large bowl. Then add the red curry paste that pounded Krachai added to it. Mix well, crack 2 eggs into it, add coconut milk and manage to mix the ingredients well. Stir until thickened.
2. Then put seafood such as shellfish, shrimp, crab, fish as you like. Stir it into the curry paste. Then add shredded kaffir lime leaves to add fragrance. Season with palm sugar.
3. Add fish sauce (put a little at first. After tasting, you can add more) and add basil. (Who wouldn't put it in this step? I like this one, combined with chili paste, it smells good. So I put it in this step) and mix well.
4. Then try scooping a little of the steamed mixture into a small cup, microwave it for about 30 seconds, and taste it first. If the taste is pleasing, then stir to combine the meat, thick and sticky, it can be used. Prepare the Krathong Or you can put it in the coconut.
5. Once tasting and stirring well This time, I brought a coconut. (Eyes take the meat out to do other things. But if you want to have coconut meat in the baby But I like it.) Put the vegetables on the bottom of the coconut. Then put the sea steamed buns in to fill them up. We'll steam it.
6. When finished, we put it in a steaming suit. or profound Wait for the water to boil first. Then put the coconut in the batter Bring to steam for about 25-30 minutes or until cooked.
7. When steaming, take the coconut lid to cover a bit. Steam will not go down much.
8. During steaming We took a little coconut milk and mixed it with a little cornstarch. Then set it on the stove over low heat, slowly stirring until it thickens and then lift it off the stove. Let's wait to prepare for topping and decorate with steamed wrap.
9. After 30 minutes, the steamed pork is cooked. open the coconut lid Prepare to drop coconut milk on the face of the steamed wrap. and sprinkle with shredded kaffir lime leaves with chili sauce and coriander Then steamed for another 2 minutes and it's done.

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I like pork
by Nong_Josh

Beef Turmeric Curry - Recipes - Traditional Thai Food by Ning and Joshua

Beef Turmeric Curry

Ingredients

• 500g beef 
• 3 lemongrass
• 2 cups thick coconut milk
• 3 cups thin coconut milk
• ½ tbsp salt
• 1 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp plam sugar
• Green and red bell peppers as desired

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Love Bear.
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Thailand Culture by Nong_Josh

Curry paste ingredients

• 200g green curry paste 
• 1 tbsp lemongrass
• 2 tbsp chopped fresh turmeric
• 1/2 teaspoon ground pepper

Lemongrass 

Instructions

STEP 1 : Stewed

• Put the coconut milk on the fire Then add salt and wait for the coconut milk to boil.
• Put the chopped beef down. Followed by lemongrass and stewed for about 1 hour until the meat is soft.

STEP 2 : Pounded curry paste

• Pound the turmeric and lemongrass thoroughly. Add green curry paste Mix thoroughly.
• Stir fry with oil until fragrant. Put the coconut milk and simmer until it breaks.
• Stir-fry the stewed beef with coconut milk.

STEP 3 : Mix

• Add chili season with fish sauce and palm sugar
• Taste and serve

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Passion for Cooking. by Nong_Josh

Ornate Traditional Thai Royal Elephant Art by Nong_Josh

Thai coconut chicken soup recipe (Tom Kha Gai) - Thai Food

 

<<< Tom Kha Gai >>>

Ingredients

Galangal - 1 thumb chunk 

Oyster Mushrooms - 200 grams 

Lemongrass - 3 stalks 

White Onion - 1 big

Tomatoes - 2 big

Thai Chilli - 5 Small

Kaffir Limes Leaves - 6

Lime Juice - 4 tablespoons 

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• Chicken Breasts - 400 gramst
• Coconut Milk - 6 cups
• Salt -  ½ teaspoon
• Golden Grown Sugar - 2-1/2 tbs. 
• Fish Sauce - 2-1/2 tbs. 

Instructions

1. Bring the stock, white onion, lemonglass, golden grown sugar, galangal and thai chili to a boil in small pot.
2. Add the coconut milk, salt, tomatoes and bring to a simmer.
3. Add the chicken and oyster mushrooms and bring to a simmer, quickly stir in the lime juice and fish sauce. Float the chilies on the soup and serve, garnishing with cilantro sprigs.
4. I serve this dish with sticky rice on the side and a quick salad of chilies, vinegar, sugar, onion.

 

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