The Idea of Valentine's Day as the best gift for her at your home.

Whether you know you've just been dating, or have been dating for a long time. I believe you and your lover need a Valentine's Day romance to keep it as a memory and soak your heart when you think about it.

I think luxury gifts have a price, but they can't be compared to the visual value and feel of a warm atmosphere. Only us and the candlelight are dim, romantic, memorable, and impress both females and males.

You can find home décor, kitchen, and front garden decorations, and intentionally decorate them according to your style so your loved ones will remember them all the time. Do not forget that one does not know when it will come is death. So, I think if we want to do something for a lover, we should do it now.

   

White Rose  - White rose is considered a symbol of peace and unity. The White rose represents pure love.

Red Rose  - In general, people prefer to give red roses to their loved ones, because red roses are considered a symbol of love. That's why if you also want to show love to your loved ones or your partner, then you can also give red rose flowers to your partner.

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

Experience the Serenity with Eagle Pillow.
by Nong_Josh

::GARNISH

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

Valentine’s Day.
by Nong_Josh

::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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Passion for Cooking.
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

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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Thai spicy seafood salad recipe - Thai food for healthy

INGREDIENTS:

•          1 Tbs. table salt
•          3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
•          1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large
•          8 mint leaves (finely shredded). - Generous sprig of fresh coriander, including the stalk (roughly chopped). Coriander is also known as cilantro, Chinese parsley or dhania.
•          1/2 red pepper, thinly sliced.
•          2 fresh lemongrass stalks, trimmed and thinly sliced.
•          1/4 of a cucumber, thinly sliced into 5 cm strips.
•          2 spring onions, cut into 3 cm long strips.
•          1 ripe tomato, sliced

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 And for the spicy dressing:

•          1 clove garlic (finely chopped or crushed)
•          2-4 bird’s eye chilies (finely chopped). Adjust to taste.
•          1 tablespoon of fish sauce.
•          Juice of half a freshly-sliced lime.
•          1 teaspoon of brown sugar.

METHOD:

1.    To cook the seafood, bring a 3-qt. saucepan of water to a rolling boil over high heat. Add the salt and let the water return to a boil. Pour the shrimp/prawn and squid into the boiling water and cook until the largest one is pink on the outside, opaque on the inside, and just cooked through, about 2 minutes. The water may not return to the boil before they are done. Scoop them out with a slotted spoon and drop into the bowl.

2.    For the salad: simply add each item to a mixing bowl.

3.    Then add the dressing and toss gently, but thoroughly, together.

4.    Serve on lettuce leaves at room temperature with garnish of your choice.

5.    Note; clear glass noodles can also be added to the salad to give additional texture.

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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Oyster omelette recipes is easy - Thai food

 

INGREDIENTS: (SERVES FOUR)

16 oysters (180g)
2 tbsp ginger juice
¾ tsp of ground white pepper
60g sweet potato flour
20g rice flour
180ml water
1/3 tsp salt
20g garlic chives, chopped
3 eggs (55g each)
5 tbps cooking oil
3 tsp fish sauce
2 tsp sesame oil
1 garlic clove, chopped
1 stalk of Chinese celery, cut into 1cm lengths

Illuminate Your Space with Timeless Elegance
by Nong_Josh

METHOD

1. Place the oysters in bowl. Add the ginger juice and ¼ teaspoon of ground white pepper. Mix well and leave it to marinate for 10 minutes.
2. In another bowl, place the sweet potato flour and rice flour. Add the water and mix well.
3. Season the batter with the 1/3 teaspoon of salt and ¼ teaspoon of ground white pepper.
4. Add the garlic chives and mix well. Set aside.
5. Crack two eggs into a bowl and beat. Set aside.
6. Add three tablespoons of oil to the frying pan over medium heat. Add the batter with garlic chives into the frying pan and let it cook for 30 seconds.
7. Pour in the beaten egg and use a frying slice to spread the egg over the batter. Add the fish sauce and remaining ¼ tsp of ground white pepper. Add the sesame oil. Use the frying slice to spread the seasoning around the egg. Cook for 45 seconds.
8. As the omelette begins to set, use a frying slice to cut it in half. Flip each half over.
9. Crack the last egg on top of the omelette and spread the egg over the omelette. Cook for 30 seconds and turn the halves over again.
10. Drizzle one tablespoon of oil around the sides of the pan. Fry for one minute until the omelette is slightly browned. Turn off the heat and remove the omelette from the pan and place on serving plate. Wipe the pan clean.
11. Over medium heat, add the remaining one tablespoon of oil to the pan and fry the chopped garlic. Add the oysters and fry for 45 seconds.
12. Turn off the heat and remove the oysters from the pan. Place them on top of the omelette. Garnish with Chinese celery and serve immediately.

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Body Pillow
by Nong_Josh

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.
by Nong_Josh

Passion for Cooking.
by Nong_Josh

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

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
by By Nong&Joshua

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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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

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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.
by Nong_Josh

สูตรไข่เจียวกรอบ

สูตรไข่เจียวกรอบ สูตรอาหารง่ายๆพร้อมด้วยเคล็ดไม่ลับทำไงให้กรอบๆฟูๆ 

วัตถุดิบและส่วนผสม สูตรอาหาร สูตรไข่เจียวกรอบ

1. ไข่ไก่ 1 - 2 ฟอง
2. แป้งโกกิผสมน้ำนิดหน่อย
3. ผงฟู 1/2 ช้อนชา
4. น้ำตาลและน้ำปลาซักหน่อยสำหรับปรุงรสชาติ
5. น้ำมันสำหรับทอด (แนะนำน้ำมันหมู แต่น้ำมันพืชก็ใช้ได้)

ขั้นตอนและวิธีทำ สูตรอาหาร สูตรไข่เจียวกรอบ

1. เริ่มแรกให้ตอกไข่ใส่ถ้วยชาม หลังจากนั้นจึงตามด้วยแป้งโกกิที่ผสมน้ำไว้แล้ว รวมด้วยผงฟู และน้ำปลากับน้ำตาลสำหรับปรุงรส ต่อจากนั้นจึงตีไข่กับส่วนผสมที่กล่าวข้างต้นทั้งหมดให้เข้ากันจนขึ้นฟอง
2. เตรียมกะทะที่ตั้งน้ำมันรอไว้จนร้อนแล้ว (เน้นน้ำมันให้เยอะๆ ) แล้วนำไข่ที่เจียวเตรียมไว้ในขั้นตอนแรกเทจากที่สูงๆ ลงไปทอด ให้เหลือง ฟู และกรอบทั้งสองด้านเป็นอันเสร็จเรียบร้อย (ส่วนผสมอาจจะเป็น กุ้ง แหนม หมูสับ ไก่สับ ปู แฮม ฯลฯ หรืออะไรก็แล้วแต่รสนิยม)