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.
by Nong_Josh

Thai Roasted Chili Paste (Nam Prik Pao) - Traditional

 

Nam Prik Pao

Ingredients

• dried chili  75g  (big dried chili 50g and small dried chili 25g)
• dried shrimp 75g
• garlic 125g
• shallot 200g
• salt 1 teaspoon
• palm sugar 1 teaspoon
• water 1 cup
• vegetable oil 4 tablespoon

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Love Bear.
by Nong_Josh

Method

1. The chilies into a skillet and toast them over low heat. You don't want them to burn so keep your heat fairly low. They should be done after about 4 or 5 minutes. Let them cool.
2. The dried shrimp into a skillet and toast them over low heat. You should be done after about 4 or 5 minutes. Let them cool.
3. Slice your shallots in half. Place in a cast iron skillet, face down, over medium heat, add garlic. Dry roast until shallots begin to scorch. while this is happening Turn the garlic over every minute.
4. When the shallots are charred (check them - there's no other way) flip them over. Keep flipping your garlic. When it's all soft remove from heat and let cool. Remove the peels on both the garlic and shallot.
5. Combine all the ingredients except the oil.
6. It is not easy to puree this stuff. You can use a small food processor. That works. Kind of. Or you can grind manually in a mortar and pestle. That works better.
7. It pour the oil into a small frying pan and heat over medium low heat.
8. When the oil starts to shimmer add the paste and fry, stirring regularly, for about 4-5 minutes. 
9. Gradually add water and continue stirring until all the water is gone.
10. It will darken a bit and begin to give off a rather intense aroma. After smelling it, it's done. You'll get it when you get there.
11. Nam prik pao stores well in a small jar for weeks in the fridge.

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Dried Chili

Dried Shrimp

Garlic

Shallot

Experience the Serenity with Eagle Pillow.
by Nong_Josh

Thai Pork Omelet (Khai Jeaw Moo Sab) - Thai Food (Minced pork omelets)

 

Ingredients :

2 eggs

2 tablespoons Fish Sauce

1/2 cup vegetable oil (Soft)

1/4 cup vegetable oil or more (Crispy)

50g minced pork

Cup of Coffee, Tea, the Essence of Freshnessใ
by Nong_Josh

Illuminate Your Space with Timeless Elegance
by Nong_Josh

Travel Bags Thai style.
by Nong_Josh

Instructions:

1. In a medium bowl mix beaten eggs, fish sauce and minced pork together.
2. In the non-stick pan heat the oil on medium to high heat and wait till it's hot. Then slowly pour the egg mixture into the center of the pan. It's going to take about 1-2 minutes to cook.
3. When the lower side is cooked and turns to golden brown, flip it to cook other side until it's brown.
4. Remove from the heat and serve hot on top of steamed rice and eat with chili sauce or tomato sauce.

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Tips: 

• You can mix it with vegetables such as sliced onion or tomato or can cook egg only.
• You can make the Khai Jeaw soft or crisppy by verying time of frying.

Experience the Serenity with Eagle Pillow.
by Nong_Josh

Deep Fried Pork Balls Wrap in Egg Noodles (Moo Sa Rong) - Thai Food

Ants with tiny bodies and big hearts. Cap
by By Nong&Joshua

Ingredient of Deep Fried Pork Balls Wrap in Egg Noodles (Moo Sa Rong)

1. 200 grams Ground Pork

2. Celery Root (sliced - pound finely) 2 Tsp.

3. Garlic (sliced - pound finely) 2 Tsp.

4. Pepper 1/2 Tsp.

5. Salt 1/4 Tsp.

6. Fish sauce 1 Tbsp.

7. 1 Egg

8. 3 Cups Oil for frying

9. Random white rice noodles. (Not the salty kind) wet enough to dampen dry white cloth grille covers some 100 grams.

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How to Cook Deep Fried Pork Balls Wrap in Egg Noodles (Moo Sa Rong)

1. Put ground pork in a bowl with all ingredients. Knead until sticky.

2. Use 4-5 white rice noodles, add pork just a little and roll them up. Arrange in a tray. And cover with a white cloth.

3. Add oil into the pan over low-medium heat. Place pork with noodles on a sieve. Then bring a sieve to fry. The oil must over it. Ladle oil pour all around and leave it for a while. Then remove from a sieve and put it to fry in the pan until golden brown. Bring up and drain dry.

4. Eat together with Spring Roll sauce.

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Elephant Thai style for clock.
by Nong_Josh

Baked shrimp with red wine (Microwave) easy to make, children's meal - Recipes Thaifood

Ingredients:

• 500g white shrimp
• 1/2 teaspoon Pepper Powder 
• 1/2 teaspoon Salt Powder
• 1 tablespoon Tapioca Flour 
• 1 tablespoon Sesame Oil
• 1 tablespoon Thai Soy Sauce 
• 1 tablespoon Vegetable Oil
• 1 tablespoon Garlic (Minced)
• 1 tablespoon Old Ginger (Minced)
• 1/4 cup Tomato Sauce  
• 2 teaspoon Light Soy Sauce 
• 2 teaspoon White Sugar
• 1 tablespoon Chinese Wine
• 1 tablespoon Green Onion (used to leave thin alley across)
• 1/2 cup Pork Soup 

Mug Love bear. Sticker
By Nong&Joshua

Ants with tiny bodies and big hearts. Cap
By Nong&Joshua

Elephant tote bag is lovely.
By Nong&Joshua

Method:

1. Cut the mustache off the cheetah prawns, wash them clean, then put them in a colander to drain the water.
2. Mix shrimp, salt, tapioca flour, and sesame oil together. Set aside.
3. Put vegetable oil and garlic in a container. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.
4. Add mature ginger, tomato sauce, seasoned Voss, light soy sauce, sugar, ground pepper, broth, and shrimp paste. Stir well, do not cover the container. Place in the microwave for about 4 minutes on a HIGH heat level.
5. Add liquor and green onion and stir well. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.

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I like pork
By Nong_Josh

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

Love pork and beef is artist T-shirt.
By Nong&Joshua

Strawberry pattern of my art. Mini Skirt
By Nong&Joshua

Fruit Custrad Mix Recipes - Thai food

Fruit Custard Pie

Fruit Custard Mix 

• 1 cup Condensed Milk 
• 5 Eggs yolk 
• 1 tablespoon Corn Starch Powder 
• 1/2 cup White Sugar 
• 1/4 teaspoon Vanilla Extract 
•  Apple, Kiwi, Raspberry, Mangoes Ripe and Grapes

Method:: 

1. Mix Milk and red eggs. Set aside. 
2. Mix corn powder and white sugar add Milk mixed until sugar is dissolved. 
3. Mix Vanilla and add fruit. 
4. Put in a fireproof container
5. Put in the oven at 250 degrees Fahrenheit by using a water tray under the dessert tray  Bake until the custard is set.

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Wall Clock Thai elephant.
by Nong_Josh