Tapioca Balls with Pork Filling Recipes- Thaifood Tradition by Nong & Joshua

INGREDIENTS:

• 400g Minced Pork
• 400g Red Onions
• 1 cup of finely ground roasted peanuts, 1 cup of measuring water.
• 1/2 teaspoon of pepper pellets
• 2 tablespoons of finely sliced coriander root
• 2 tablespoons coarsely sliced garlic
• 2 tablespoons of oil
• 6 tablespoons of fish sauce
• 4 tablespoons of soy sauce
• 3/4 cups Coconut Sugar

Apron with Floral Print and Pork Fabric.
by Nong_Josh

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

How to make sago filling with pork filling 

1. Pound the pepper, coriander root, garlic thoroughly.

2. Red onions cut into small square pieces.

3. Measure the oil in the pan over the fire. Add the pounded machine and stir-fry enough to smell it. Add the pork stir-fry until the pork is cooked, add red onions, and season with fish sauce, soy sauce, taste to be salty and sweet, continue stir-frying until dry and sticky.

4. Lift down, add finely ground roasted peanuts, stir well, scoop on a plate and leave until cool.

Sago ingredients filled with pork 

3 cups small sago, 1/4 cup finely chopped garlic 1/2 cup oil water

Baby Bib sheep.
by Nong_Josh

  How to make sago stuffed with pork 

1. Finely chopped garlic, chimed with oil to yellow, scoop up.

2. Rinse the sago, pour out the water, have some water left, leave for a few minutes. Enough to sculpt. If the sago dries out, add a little water.

3. Pick up a loaf of sago. Spread some scoop the filling in the middle. Cover the sago with the filling.

4. Tear off the banana leaves, apply oil on the banana leaves thoroughly, pick up the sago in the crates, do not line them up, sprinkle the water on the sago balls thoroughly. Steam for about 7 minutes, once cooked and lifted. Leave for a few minutes, take the sago up from the crate to put in a tray cast with oil.

5. Sago stuffed with pork eaten with lettuce Coriander, paprika

6. When arranging, pick up the sago from the oil tray and put on a plate topping with garlic chives. Recipes from Sorapa.com

Colorful socks.
by Nong_Josh

CD Menu :: Sun-dried Deep Fried Pork Stick Recipe

Carnivorous Diet - 
    CD is meat salt eggs offal and water mix salt 3 lids per day 
Ketogenic Diet   -
     KD is meat salt eggs offal water mixed salt 3 lids per day and vegetables no more than 20 g. per day

Ingredients::

• 1 kg. lean pork
• 1 tbs. fish salt (marinating only fish and salt. there are no other ingredients.)
• 10 cloves garlic
• 1/2 tsp. black peppercorn
• 10 g. coriander root

Method::

1. Slice the lean pork into 5 cm long strips around 1 cm thick.
2. Smash the garlic, black peppercorn, and coriander roots in a pestle and mortar.
3. Add the fish sauce and mix all ingredients well.
4. Marinate the lean pork for 2 hours.
5. Lay the lean pork strips on a wire mash and dry in the sun for 1 day. (At this stage you can store the pork in the fridge for up to 5 days)
6. Heat plenty of pork oil in the wok until it is nice and hot and fry the lean pork until cooked.

Muay Thai style on neckties.
by Nong_Josh

Moo Deng Hippo Bag of Love.
by Nong_Josh

Colorful socks.
by Nong_Josh

Passion for Cooking.
by Nong_Josh

Moo Deng Hippo Totes
by Nong_Josh

Black Coffee :: Drinking black coffee is useful...

• Fat burning.
• Elevate mood.
• Increased energy consumption.
• Reduces appetite.
• Strengthens memory.
• Increases mental intelligence.
• Resists stress and anxiety.
• Powerful antioxidants.
• Control sugar and starch cravings.

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

 

FRY & SWEET T-Shirt by Nong_Josh

Mug Love bear. Sticker
By Nong&Joshua

Passion for Cooking.
by Nong_Josh

::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
by Nong_Josh

Sandwich delicious by Nong_Josh

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

Neck Tie for Thai Pattern.
by Nong_Josh

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

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.
by Nong_Josh

Gift box coffee by Nong_Josh

Thank you gift bag.
by Nong_Josh

Vietnamese rice noodles soup with pork spare ribs recipes - Thaifood

Ingredients:

350 g chopped pork spare ribs 
100 g dried Vietnamese rice noodle
5-7 cloves of garlic
3 coriander roots
½ tbs. dried pepper corn
150 g Vietnamese sausage, thinly sliced
100 g minced pork
50 g spiny coriander, finely chopped
50 g spring onion, finely chopped
70 g deep fried shallot

Moo Deng Hippo Christmas
by Nong_Josh

Moo Deng Hippo Bag of Love.
by Nong_Josh

Seasoning:
½ tsp. sugar
1 tbs. seasoning sauce (1)
½ tsp. grounded white pepper
½ c. seasonings sauce (2)

Method:

 1. Marinate minced pork with sugar, grounded white pepper and seasoning sauce (1). Lighyly knead and set aside.

2. Fill half of the small pot, bring to the boil and add pork spare ribs to blanch for 5 minutes. Discard the boiling water and keep pork spare ribs.

3. In the new deep base pot, add blanched pork spare ribs, fill to ¾ of the pot with water, add garlic, coriander roots and dried pepper corn and bring to simmer over the lowest heat until pork spare ribs are soft and tender.

4. Season with seasoning sauce. Shape marinated minced pork to loose balls and add the boiling soup.

5. In another pot, bring water to the boil and add dried Vietnamese rice noodle to blanch for 5-7 minutes.

6. Add some soup, spare ribs and marinated minced pork to a new pot, bring to the boil and add some of blanched Vietnamese rice noodle. Sprinkle with finely chopped spiny coriander and spring onion.

7. Transfer to the serving bowl and sprinkle with deep fried shallot before serve.