Recipe for shrimp wonton soup by Nong.

Ingredients:

- 250g shrimp, peeled and deveined
- 1 pack of wonton wrappers
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Chicken or vegetable broth
- Bok choy or spinach leaves
- Optional: chili oil or vinegar for serving

Illuminate Your Space with Timeless Elegance
By Nong_Josh

Thai style.
By Nong_Josh

Instructions:

1. In a food processor, combine the shrimp, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Pulse until it forms a paste-like consistency.

2. Take a wonton wrapper and place a teaspoon of the shrimp mixture in the center. Wet the edges of the wrapper and fold it over to form a triangle. Press the edges to seal. Repeat with the remaining mixture and wrappers.

3. In a pot, bring the broth to a gentle boil. Add the bok choy or spinach leaves and allow them to cook for a few minutes until they wilt slightly.

4. Carefully drop the wontons into the simmering broth. Cook for 3-4 minutes or until they float to the surface and are cooked through.

5. Serve the shrimp wonton soup hot, garnished with additional chopped green onions and a drizzle of chili oil or vinegar if desired.

Apron with Floral Print and Pork Fabric.
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Mug Love bear. Sticker
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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.
by Nong_Josh

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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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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Crab meat fried rice recipe - Thai food

Crab meat fried rice

Ingredients
100 g re steamed crab meat
100 g re steamed crab claw meat
3 eggs
250 g stale rice
150 g thinly sliced spring onion
1 tbs. vegetable oil
1 tbs. unsalted butter
1 tbs. minced garlic

Seasonings

1 tsp. sugar
3 tbs. seasonings sauce
1 tsp. grounded white pepper

Method

1. Preheat and grease the wok with vegetable oil and butter. Add minced garlic to stir fry over medium heat until aroma.
2. Add eggs, use the angle of the spatula to well mix eggs and continue to heat until thick and has the same consistency as scramble egg. Add stale rice and mix until corporate – the rice turn to pale yellow.
3. Season with sugar, seasoning sauce and grounded white pepper. Add crab meat and thinly sliced spring onion and mix well before turning off the heat.

Elephant Thai style for clock.
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Passion for Cooking.
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Thai Food Traditional - Khao kluk kapi (Shrimp Paste Fried Rice) Recipe

Khao kluk kapi (Shrimp Paste Fried Rice)

Ingredients

oil - for frying
2 pieces eggs 
1 piece Chinese Sausage - cut diagonally
1 medium green mango
1 medium red onion
1 small cucumber

2 long beans (cut the long beans into 5mm (¼ in) pieces.)

1-2 pieces chili peppers
1-2 tablespoon shrimp paste
4 cups cooked rice

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Body Pillow
by Nong_Josh

Instructions

Beat the eggs in a bowl until well mixed. Dab a tissue with oil to wipe the inside of the pan or use an oil spray. Pour half of the beaten egg and tilt the pan so the egg evenly coats the bottom of the pan. Cook on medium heat until set and golden. Flip it over to cook the other side. Transfer to a plate once done and do the same to the other half.

Arrange the two omelletes on top of each other and roll. Cut them into thin slices to create strips. Set aside.

Fry the slices of Chinese sausage in little oil for a few minutes until edges turn brown and some of the fats are rendered out. Set aside.

Wash green mango and peel off the skin. Use a shredder to shred the flesh. Or use a knife slice the mangoes on each side, avoiding the pit. Cut the flesh into julienned strips.

Peel the onion and cut into half lengthwise, from top to the roots. Then cut each half across into thin slices. Set aside.

Wash and peel off the skin of the cucumber. You may keep some part of the skin on for design. Cut diagonally into thin slices. Set aside.

Slice the chili peppers very thinly and set aside. 

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Preparing the Rice

Step 1. 

Place freshly cooked rice in a bowl and add the shrimp paste. Mix them well but gently with the back of a spoon until each individual grain is coated. 

Step 2. 

In the same pan where the Chinese sausage was cooked, add the shrimp paste and cooked rice. Stir-fry until the rice starts to pop or bounce. 

Assembly:

Pack the shrimp paste rice nice and tight into a bowl. Turn it upside down on a serving plate.  Arrange the sliced red onions, shredded green mango, Chinese sausages, slices of cucumbers, shredded omellete around the rice. Top with sliced hot chili peppers.

Ants with tiny bodies and big hearts. Cap
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Chocolate Chiffon Cake recipe- Thai food byNong

Ingredients (For 2 pound)

• cake flour 200g
• cocoa powder 30g
• baking powder 1/2 teaspoon 
• baking soda /2 teaspoon 
• granulated sugar (1) 40g.
• salt 1/4 teaspoon
• rice bran oil 40g.
• yoke of chicken eggs size (1) 3 eggs
• water 100g.
• honey 30g.
• vanilla 1 teaspoon 
• eggs white chicken eggs size (1) 3 eggs

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น้ำยำแบบขวด ลดเหลือขวดละ 75 บาท

ขนาด 280 กรัม
คลิกที่นี่เพื่อชมสินค้า

Method

1.  Preheat the oven to 160 degrees C, the top light does not turn on the fan. Prepare a 2-pound circle, lay the wax paper on the bottom. Do not apply any fat

2.  Separate the egg whites and yolks. Set aside the egg whites. Place the yolks in another bowl.  Add sugar, salt, vegetable oil, water, honey, and vanilla flavor, and mix well.

3.  Sift cake flour, cocoa powder, baking powder, and baking soda together 2 times, then put it into the bowl of the egg yolk mixture in step 1.

4.  Beat the egg whites until it starts to form a coarse foam.  Add the cream of tartar and gradually add the sugar.  beat until soft peaks formed then use low speed Beat the air bubbles for about 30 seconds - 1 minute.

5.  Divide the egg whites into the rested flour and yolk mixture and stir gently using a rubber spatula to combine.  divided about 3 times.

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

หูฟัง Bluetooth ลดเหลือ 579 บาท
คลิกเพื่อชมสินค้า

Tips: The technique for mixing together without collapsing the ingredients is to use a hook or a J-shaped flick to turn the bowl over and over.  Scoop the ingredients from the bottom up to combine evenly.

6.  Pour the batter into the mold, pour it high, remove air bubbles, lightly bump the mold 1-2 times, and bake for 30-40 minutes or until cooked through.

Tip: Check if the cake is cooked or not? Use a wooden skewer to dip into the meatballs. If there are no wet cake crumbs come up showing that it is available

7. Cooked and removed from the oven. Knead the mold one to two more times, then face down on the collapsible wire rack, wait until it cools down, and remove it from the pan.

 8. Cut into pieces. arrange on a serving plate Sprinkle with pretty enough icing sugar. may add fruit as needed.

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Spiral Photo Notebook Thai Styles.
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Thai Steamed Cone Cake (Kanom Kruay) - Thai Dessert Food Recipes

Thai desserts can be breakfast with tea or coffee. 
It has a slightly sweet taste and has the oiliness of coconut. 

Ingredient::

• 1 cup rice flour
• 3 tablespoons of chickpea flour
• 3/4 cup sugar
• 1 cup water
• 3/4 cup coconut milk
• 1 teaspoon salt

Gift box coffee by Nong_Josh

Elephant Thai style for clock.
by Nong_Josh

Method::

1. Mix rice flour with green bean flour, add water little by little, knead well and add a bunch of sugar to it.

2. Continue kneading until sugar and flour are well combined. Add all the water, stir well.

3. Add rice flour, salt and coconut milk. Stir well.

4. Instiller ingredient 1. Into the prepared banana leaf cone, then instille the mixture 2 into about 3/4 of the cone, insert the cone into the hole of the reach nest, leaving a space for steam to steam in boiling water for the dough to cook, and set aside to cool, so put the container in a container.

Delicious Toast by Nong_Josh

eWatch Watch of the elephant Thai style.
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Elephant Thai style for watches.
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