Traditional Pork Rad Na Recipe Thaifood by Nong and Josh

Ingredients: 

For the noodles 

• 300 g wide rice noodles
• 1 tbsp light soy sauce
• 1 tbsp oil 

For the pork marinade 

• 200 g sliced pork loin 
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar 
• 1 tsp cornstarch A pinch of white pepper 

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For the gravy 

• 2 tbsp vegetableoil 
• 3 cloves garlic, crushed 
• 2 cups pork broth or water 
• 2 tbsp oyster sauce 
• 1 tbsp light soy sauce 
• 1 tsp dark soy sauce (for color) 
• 1 tsp sugar 
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry) 
• 1 cup Chinese kale, sliced White pepper to taste 

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Instructions:

Step 1: Prepare the noodles Heat oil in a pan. Add the wide rice noodles and season with light soy sauce. Stir-fry until slightly charred and fragrant. Transfer to a serving bowl. 

Step 2: Marinate the pork Mix pork with soy sauce, oyster sauce, sugar, cornstarch, and white pepper. Let marinate for 10–15 minutes. 

Step 3: Cook the gravy Heat oil and sauté crushed garlic until fragrant. Add pork and cook until no longer pink. Pour in broth/water and bring to a boil. Season with oyster sauce, soy sauce, dark soy sauce, and sugar. Add Chinese kale and simmer briefly. Slowly pour in the cornstarch slurry while stirring to thicken the gravy. Sprinkle white pepper. 

Step 4: Assemble Pour the hot gravy over fried noodles. Serve immediately.

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Thong Yod (Golden Drops) Recipe by Nong and Josh

Ingredients

• 5 duck egg yolks
• 5 chicken egg yolks
• 1 tablespoon tapioca starch
• 3 tablespoons rice flour
• 5 cups granulated sugar (for syrup)
• 5 cups water (for syrup)
• 1 tablespoon jasmine extract
• 5 tied pandan leaves (for syrup)
• 3 cups granulated sugar (for infusion water)
• 3 cups water (for infusion water)
• 2 tied pandan leaves (for infusion water)

Equipment

• Large mixing bowl
• Fine sieve or cheesecloth
• Whisk
• Two deep saucepans or pots
• Slotted spoon or Chinese spoon
• Small serving plate or bowl

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Instructions

1. Combine syrup ingredients In one saucepan, mix 5 cups sugar, 5 cups water, jasmine extract, and 5 tied pandan leaves. Heat over medium flame until it reaches a gentle boil and the sugar fully dissolves. Keep the syrup at a steady simmer.

2. Prepare infusion water In a separate pot, dissolve 3 cups sugar in 3 cups water with 2 tied pandan leaves. Warm gently until the sugar melts, then turn off the heat and let it cool slightly.

3. Strain and whisk yolks Run all egg yolks through a fine sieve or cheesecloth into a clean bowl. Whisk vigorously for about 10 minutes until frothy and pale yellow.

4. Add starches Gently fold in tapioca starch and rice flour until the batter is perfectly smooth and free of lumps.

5. Return syrup to boil Bring the jasmine syrup back to a steady boil over medium-low heat. Maintain the temperature so the drops cook evenly without bursting.

6. Form golden drops Use a Chinese spoon or your fingertip to drop small amounts of batter (around 2 cm in diameter) into the boiling syrup. Make sure you work quickly before the batter thickens.

7. Poach each drop Let each drop cook for about 2 minutes until it floats and turns translucent. Stir gently to keep them separated.

8. Transfer to infusion water Lift the cooked drops with a slotted spoon and plunge them into the warm infusion water. Soak for 1 minute to wash off excess syrup.

9. Drain and serve Remove the drops, let them drain briefly, and arrange on a serving plate or in a clear glass bowl to showcase their golden shine

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Tips for Success

• Keep the syrup at a consistent simmer to shape uniform droplets.
• Work swiftly when forming drops to prevent the batter from thickening.
• If batter is too runny, add a little more rice flour; if too thick, whisk in a teaspoon of water.
• Replace pandan leaves with fresh ginger slices for a different aroma.

Serving Suggestions

• Chill the Thong Yod in the refrigerator for at least 30 minutes before serving.
• Serve alongside Foi Thong or Khanom Chan for a traditional Thai dessert platter.
• Display in small clear glass bowls to highlight their translucent golden color.

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🍜 Ancient Thai Noodles (Guay Teow Boran) by Nong and Josh

 🍜 Ancient Thai Noodles (Guay Teow Boran)

Ingredients:

• 200g rice noodles (sen lek or sen yai)

• 200g sliced pork or beef (or mixed meats)

• 1 tbsp garlic (chopped)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ½ tsp ground white pepper

• 1 tbsp cooking oil

• 2 cups bean sprouts

• Chinese kale or morning glory (optional)

• Fried garlic, chili flakes, vinegar, fish sauce (for seasoning)

  
  

  
  

For the broth (optional):

• 4 cups pork or chicken broth

• 2-3 coriander roots

• 2-3 cloves garlic

• ½ tsp white pepper

• 1 tbsp soy sauce

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Instructions:

1. Prepare the broth (if using):

   • In a pot, boil pork or chicken broth.

   • Add crushed coriander roots, garlic, and white pepper.

   • Season with soy sauce. Let it simmer while preparing the noodles.

2. Cook the noodles:

   • Soak noodles in warm water until soft.

   • Blanch in boiling water for 1-2 minutes, then set aside.

3. Stir-fry the meat:

   • Heat oil in a wok.

   • Add garlic and fry until golden.

   • Add sliced meat, soy sauce, oyster sauce, sugar, and pepper. Stir-fry until cooked.

4. Combine:

   • Add noodles to the wok. Stir everything together with the meat.

   • Toss in vegetables like bean sprouts and kale. Stir briefly to combine.

5. Serve:

   • Serve hot in a bowl.

   • Add broth (optional).

   • Top with fried garlic, chili flakes, a splash of vinegar, and fish sauce to taste.

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Traditional Thai Pork Meatballs (Luk Chin Moo) by Nong and Josh

 

Traditional Thai Pork Meatballs (Luk Chin Moo)

Ingredients:

• Ground pork  500 g
• Garlic  4 cloves
• Coriander roots  3 roots 
• Pepper  1 tsp 
• Soy sauce  2 tbsp 
• Oyster sauce  1 tbsp 
• Sugar  1 tsp  
• Salt  1 tsp  
• Egg  1 
• Tapioca flour  2 tbsp 

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Instructions:
1. Prepare the Ingredients:

• Peel and finely chop the garlic.
• Clean the coriander roots thoroughly and finely chop them.

2. Mix the Ingredients:

• In a large mixing bowl, combine the ground pork, chopped garlic, chopped coriander roots, pepper, soy sauce, oyster sauce, sugar, and salt.
• Add the egg and tapioca flour to the mixture.

3. Knead the Mixture:

• Use your hands to knead the mixture thoroughly until it becomes sticky and well combined.

4. Form the Meatballs:

• Take small portions of the mixture and roll them into small balls with your hands.

5. Boil the Meatballs:

• Bring a pot of water to a boil.
• Gently drop the meatballs into the boiling water.
• Cook until the meatballs float to the surface, then let them cook for another 2-3 minutes.

6. Serve:

• Remove the meatballs from the water and serve them hot with your favorite dipping sauce or in a soup.

Enjoy your traditional Thai pork meatballs! 

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"Boat Noodle Soup Recipe" is a food description aimed at selling the dish. by Nong & Joshua

 

Soup Ingredients:
- Water: 1 pot (approximately 40 liters)
- Yellow bean sauce: 1 cup
- Dark soy sauce: 1 cup
- Salt, ground pepper, roasted coriander seeds, cloves, and cardamom: 2-4 tablespoons
- Granulated sugar: 200 grams
- Pandan leaves (cleaned): 2 stalks
- Fermented tofu: 1 piece
- Chinese cabbage: 1 head
- Tofu: 2 tablespoons
- Cilantro roots: 1 piece
- Pickled garlic (whole head): 1/2 kilogram
- Chicken bones: 4 pieces
- Seasoning powder: To taste

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Instructions:
1. Boil water in a large pot and add all the ingredients. Season with salt, sweetness, and adjust the taste to your liking. When you think the flavor is delicious, add fresh cow's blood (1-2 cups) to make the soup thick. Then, add freshly roasted bird's eye chilies (about 10) to enhance the flavor slightly. Some people prefer to add a whole pepper for more spiciness.
Note: When preparing the soup, avoid adding fish sauce. It should be added when serving in individual bowls or when eating.
2. Once you have the delicious soup, keep it warm throughout the day. When serving or selling, use low heat. Just bring it to a simmer; it's enough. Note that if the taste becomes too strong, you can add more water because boiling the soup will cause some of the water to evaporate naturally.
3. When you have the tasty soup, the next step is to prepare the noodles. Boat noodles typically come in small bowls with various types of noodles: small flat rice noodles, small round rice noodles, large flat rice noodles, and yellow noodles.

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Seasonings and Toppings:
1. Noodles: Soak the noodles in warm water until they soften.
2. Various vegetables: Such as morning glory, bean sprouts, chopped Chinese cabbage, and fresh coriander. These should be available for customers to pick and add to their bowls.
   - Morning glory should be blanched along with the noodles.
   - For bean sprouts, some like them raw, while others prefer them cooked. It's advisable to remove the heads and discard them.
   - Chopped Chinese cabbage should be blanched along with the noodles.
   - Fresh coriander and Chinese chives can be added raw.

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3. Fresh meat: Use lean meat without too much fat. Slice it thinly and place it on an ice block; this will help the meat stay fresh. Some ice may be sprinkled with salt to maintain its firmness.
4. Meatballs and tendons: These should be simmered in the divided soup. Good quality meatballs are recommended.
5. Seasonings: Prepare fish sauce, pickled chili sauce (made by roasting fresh bird's eye chilies, grinding them with garlic, and adding tamarind juice and a little sugar), white sugar, and sometimes fermented tofu finely mixed with tamarind juice to add another layer of flavor. Seasonings should be placed on the table for customers to use.
6. Crispy garlic: This is an essential condiment for noodles and should be placed on the serving table.
7. If customers want a dipping sauce, fresh cow's blood can be added to the soup in the bowl, followed by the broth, creating a thicker consistency.
It's important to avoid adding fish sauce to the soup while cooking, as it may affect the taste. Fish sauce should be added when serving in individual bowls or when eating. The final step is to serve the noodles and seasonings to customers, allowing them to customize their bowl with various toppings and condiments according to their preferences.

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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
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 :: 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
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:: 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!

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

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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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