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

Parent Tiger and Elephant. by Nong_Josh

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

Cute cupcake by Nong_Josh

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.

Monday’s Fresh Start by Nong_Josh

🍜 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

Monday’s Fresh Start by Nong_Josh

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Delicious Toast by Nong_Josh

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.

Sweet bakery by Nong_Josh

Culinary Art by Nong_Josh

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 

Perfect for dessert lovers by Nong_Josh

Desert for Delicious for baby by Nong_Josh

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! 

Thank you my mom by Nong_Josh

Gift box coffee by Nong_Josh

Bread for handmade. by Nong_Josh

Valentine for her by Nong_Josh

Girls Birthday Shirt Number 0 Pink Donut Theme by Nong_Josh

Khao Chae traditional Thaifood by Nong and Josh

 

1. Khao Chae (ข้าวแช่)

Description: Khao Chae is a traditional Thai dish consisting of rice soaked in jasmine-scented iced water, accompanied by various side dishes such as sweetened fried shrimp paste balls, stuffed shallots, and shredded sweetened beef or pork. Originally a Mon dish, it was adapted by the Thai royal court and is typically enjoyed during the hot season for its refreshing qualities.​

Preparation:

1. Rice:  Rinse jasmine rice thoroughly and cook it until soft. Once cooked, rinse the rice again in cold water to remove excess starch. Soak the rice in iced water scented with jasmine flowers or jasmine essence.

   
   FRY & SWEET T-Shirt by Nong_Josh
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Dog happy birthday for mom : T-Shirt
by Nong_Josh

Desert of Lovers by Nong_Josh

2. Side Dishes:

• Shrimp Paste Balls: Blend shrimp paste with minced fish, palm sugar, and herbs. Form into small balls, coat with egg, and deep-fry until golden.​
• Stuffed Shallots: Peel shallots and stuff them with a mixture of minced pork, herbs, and spices. Coat with egg and fry until golden.​
• Sweetened Shredded Beef or Pork: Simmer thinly sliced beef or pork in a mixture of palm sugar and fish sauce until caramelized and tender.​

Serving: Serve the chilled rice in jasmine-scented water alongside the assorted side dishes.​

My daughter Cat happy birthday for mom : T-Shirt
by Nong_Josh

Cat card for mom.
by Nong_Josh

Sandwich delicious by Nong_Josh

KCD Menu:: Boil pork legs and pork belly curry (Moo Palo Curry Thai food) recipe. ByNong.

 INGREDIENT::

• 10g. Coriander root, garlic and pepper
• 3g. Cinnamon and star anise
• 2g. Coriander leaves
• 3g. Palo powder curry 
• Salt flower
• Coffee powder 
• 1 Bottle of soda
• Lard

Elephant tote bag is lovely. By Nong&Joshua

Moo Deng Hippo Bag of Love. by Nong_Josh

I like pork by Nong_Josh

Elephant bags. by Nong_Josh

METHOD::

1. Put pork legs and pork belly in a wok stir-fry until the pork is scorched and set aside.
2. Pound pepper, and garlic coriander root in a mortar until fine and put it in a pot with a little lard, stir-fry until fragrant.
3. And soda, mix the water in half and boil the pot until the water boils.
4. Put pork legs and pork belly in a pot and put cinnamon, star anise, Palo powder curry, salt coffee powder, and teste as you like.
5. Boil until stomatitis is tender and set up a bowl, sprinkle shredded coriander with serving.

Desert for Delicious for baby by Nong_Josh

Sandwich delicious
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.

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

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