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

 

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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

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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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
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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)