Stir fried long green eggplant with minced pork and holy basil recipes - Thai food

:: INGREDIENTS

• 1 pc. / 200 g. Long Green Eggplant, Chopped
  
• 70 g Minced Pork 
• 20 Holy Basil Leaves 
• 1 tbsp Chopped Garlic 
• 5 pcs. Small Chili (Red or Green) 
• 1 tsp White Soy Sauce 
• 1 tsp Maggi Sauce 
• 1 tsp Bean Paste 
• 1 tsp White Sugar 
• 1 tbsp Water/Stock (pork or chicken)
• 1/2 cup Vegetable Oil 

 

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 :: METHOD

1. Heat the vegetable oil in a frying pan or wok over medium heat. Add garlic, chili, bean paste, eggplant, and stir-fry until soft. Add the pork and stir-fry until almost cooked. 
2. Then add the white soy sauce, Maggi sauce, water, and sugar. 
3. Stir-fry for another minute or until the pork is cooked. 
4. Then add the holy basil and stir-fry until well combined. Remove from heat.

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Fans Thai Elephant Style.
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A clear goal is akin to an eagle's keen vision.
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Sai krok isan (Fermented Sausages from Isan) recipe - Thai food byNong

:: INGREDIENTS

• 400 g minced lean pork
• 200 g minced pork back fat
• 1 cup steamed sticky rice or rice (or 200 g)
• 50 g coriander root
• 100 g garlic, peeled
• 10 g white pepper
• 9 g black pepper
• 5 g kosher salt
• 2 tbsp soy sauce, as needed
• 1 tsp fish sauce, as needed
• 1 tbsp sugar, as needed
• hog casing (sausage casing)

iPhone / iPad case
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Elephant Thai style for clock.
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:: METHOD

1. Use a mortar and pestle or food processor to add garlic white pepper black pepper coriander root and kosher salt pound together. When it is fine, scoop it into a mixing bowl.
2. Mixing to bowl with the cooked rice. Then combine everything with the lean pork and pork back fat. Add a splash of light fish sauce, soy sauce, and sugar.
3. Using a funnel or sausage stuffer, slip the casing onto the end of the funnel or stuffing tube, leaving a 5-inch tail off the end to tie up later.
4. Push all the sausage mixture through the casing. Starting at one end, remove any air from the casing and tie two knots to secure the filling. At every 1-inch below the knotted end, squeeze and twist the sausage to form round links. Tie two knots at the end of the casing.
5. Hang them in a warm, dry spot (about 68°F-70°F) for about 2-4 days, depending on how sour you want them to taste. You can cut off and cook an individual link to taste test for your preferred amount of fermentation.
6. When the sausages are ready, cook them in a pan or grill until browned. Serve with garnishes. 

Mug Thai style.
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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.
by Nong_Josh

:: 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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A clear goal is akin to an eagle's keen vision.
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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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Thank you gift bag.
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Papaya Salad with Crab and Pickled Fish recipe-Northeastern Thai food

Papaya Salad with Crab and Pickled Fish 

Recipe-Northeastern Thai food 

Ingredients 

• 2-3 tablespoons fermented fish sauce
• 2 cloves of garlic
• 5 Thai chillies (up to you how many depending on how spicy you want it)
• 1-2 long beans (cut into 1-inch pieces) 
• 1 tablespoon fish sauce
• ½ - 1 tablespoon palm sugar (can also substitute brown sugar)
• 1 - 2 limes (I used about 2, but I like things pretty sour)
• 1 tablespoon of dried shrimp (optional)
• 1 - 2 small tomatoes (the som tam tomatoes in Thailand are different from regular tomatoes - they are known as sida tomatoes, but you could use just 1 roma tomato)
• 1 big handful of slivered green papaya (depending on the size of your papaya, I used only about ⅓ of my papaya in this recipe, but papayas come in many different sizes and shapes)

Elephant bags.
by Nong_Josh

Method 

1. Put the garlic in the pound and crush it. 
2. Put the chili peppers into the ground enough to crush. 
3. Add pounded yard long beans 
4. Put in the eggplant and pound until it breaks. 
5. Add palm sugar followed by fish sauce and lime.
6. Add fermented fish sauce and papaya, lightly pound until everything is mixed together and serve.  
7. eat with vegetables 

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Neck Tie for Thai Pattern.
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Muay Thai
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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.
by Nong_Josh

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

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