Fish sauce chicken wings recipes - Thai food by Nong & Joshua

::INGREDIENTS

• 8 chicken wings
• 3 tbsp fish sauce
• 1 tbsp soy sauce
• 1/2 tsp ground cumin
• 1/2 tbsp garlic powder
• 2 pandan leaves, chopped
• vegetable oil, for deep-frying 

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::METHOD

1. Mix the chicken wings with the fish sauce, soy sauce, the garlic powder and the ground cumin, then leave the mixture in the refrigerator to marinate for at least 2 hours.
2. Heat the oil in a deep-fat fryer or a wok over a mudium heat.
3. When hot, add the pandan leaves and marinated chicken wings.
4. Deep-fry until the wings are golden brown and cooked through and the pandan leaves are.

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Dried Porridge Recipe with Pork Belly in Soy Sauce (Bateng) - Thai food

:: MAIN INGREDIENTS

• 100g pork shoulder
• 150g pork belly
• 50g coriander root, minced
• 5 thai garlic cloves, minced 
• 2 tsp white peppercorn
• 1 tsp light soy sauce
• 1 tsp sweet soy sauce
• 1 tsp dark soy sauce, salt
• 5 chopped ginger
• 2 tbsp plam sugar
• 1 1/2 tbsp oyster sauce
• 1/4 tsp kosher salt
• 1 cup water
• 20g lemongrass, chopped
• 1 cup rice, cooked

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::GARNISH

• coked rice
• scripy garlic
• celery, chopped
• ground white pepper

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::METHOD

• Braised pork belly soy sauce (Bateng)
• Pound garlic, peppercorn and coriander root altogether in a mortar until well mixed.
• Heat vegetable oil in a wok on medium heat and add the pounded seasonings and stir until fragrant, add pork belly and stir until cooked.
• Add a splash of light light soy sauce, sweet soy sauce, dark soy sauce, chopped ginger, oyster sauce, plam sugar, kosher salt, water and braised until the pork belly is very tender.
• Boiled pork shoulder
• Heat a small pot on medium heat add lemongrass until overheat water.
• Add pork shoulder until cooked, set aside.
• Place rice cooked into serving bowls. Top with the pork shoulder, braised pork belly and fried garlic , then scatter over the ground white pepper and celery (if using).

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Stir fried stink beans (sator) with pork recipe - Thai food

 

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:: INGREDIENTS

• 250g minced pork
• 1 cup stink beans, husked
• 200g chopped while onion
• 1/2 tbsp shrimp paste
• 20g coriander root
• 2g black pepper
• 4 cloves garlic
• 1/2 cup sliced red bell pepper
• 1/2 cup chicken stock
• 1 tbsp plam sugar
• 1 tsp fish sauce
• 1 tbsp oyster sauce
• 2 tbsp oil

:: METHOD

1. Use a mortar and pestle or food processor to add garlic black pepper and coriander root pound together, set aside.
2. Heat oil over medium heat. Add the pounded seasonings and stir until fragrant, add shrimp paste, stir until fragrant, add the pork stink beans white onion and stir until cooked.
3. Add chicken stock, fish sauce, oyster sauce and stir until the water becomes thick.
4. Finally, add red chilli and stir until cooked and put on a serving plate.

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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)

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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. 

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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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:: 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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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
By Nong_Josh

 :: 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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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

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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.

Boiled Pork Blood Soup (Tom Luad Muu) Recipes - Thai food

 

Ingredients:

1. 500 g. Pork Bones
2. 1 Handful of Gourd (use only leaves)
3. 3 Lettuce Leaves
4. 50 grams of Pork Liver (cut into thin slices)
5. Pork Blood (cut into pieces)
6. 50 grams Pork Entrails (cut into thin slices)
7. 100 grams Minced Pork (marinated with pepper, oyster sauce, sugar, soy sauce just a little bit)
8. 50 grams Small Intestine of Pork (cut into 1 inch piece)
9. 50 grams of Pork Tenderloin (cut into thin slices)
10. 1/2 Tsp. Pepper
11. 1/2 Tbsp. Fish Sauce
12. 1/2 Tbsp. Soy Sauce
13. 1 Tsp. Sugar
14. 1 Tbsp. Fried Garlic
15. Chopped Coriander
16. Spring Onion
17. 700 grams Water 

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Method
1. Heat water then add pork bones. Season with sugar, fish sauce, soy sauce, ground pepper. Cover pot and boil for 30 minutes, then drop out the pork.
2.  Mold round pork. Then add soup, follow by pork liver, pork meat, small intestine of pork,  And heat to boiling again.
3. Put gourd leaves and lettuce into a bowl. Then pour the soup and boiled ingredients down.
Follow by spring onion, coriander and fried garlic. Finish.

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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)

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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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Muay Thai
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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.

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Crispy pork recipe - Thai food

Crispy Pork Recipe

Ingredients

•  Pork belly 1 piece, weight 2 kg.
• 1-2 liters of water or about enough water to cover half of the pig
• 1 tbsp soy sauce
• 2 tablespoons of vinegar
• 1-2 liters of oil for frying pork (put enough to cover half of the pork)

Method

1. Let's start with boiling pork belly. By pouring water to cover half of the pork belly. Then add salt and soy sauce, mix into the water, then add the pork belly to the water by placing the skin side down on the bottom of the pot, boil the skin side for 15 minutes and turn the pork back. to boil the meat side for 5 minutes.
2. Then scoop the pork up and use a fork to poke the pork skin all over. Use a knife to cut the pork skin in a long line with a depth of about 1 cm. Then paint with vinegar. thoroughly before drying in the sun to dry the pork skin It takes about 3 hours.
3. Then fry by placing a wire rack in a pot with moderate oil and medium heat. Start frying from the skin side 30 minutes, then turn over. Fry the meat side for another 20 minutes, then drain the oil.
4. Then adjust the power to be stronger Then fry the skin again to make the pork skin yellow and fluffy. Wait for the oil to drain and cut into pieces. enough to arrange on a plate. 

Eat with spicy dipping sauce with a side dish of fresh vegetables.

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For choosing pork belly to make crispy pork, it is recommended to choose according to this method.

• It is recommended to choose a large piece. will look more appetizing
• Choose one that has a thick layer of leather. When pressed into the leather layer must not be hard. to get a crispy texture but not too hard
• Must see the layers of meat and fat are clearly mixed with many layers, have a luster, and most importantly, the meat layer must be free of webs. The fat layer must not be large. or too thick to get a good taste And it's not too greasy.

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Elephant Thai style
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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.
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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