CD Menu :: Sun-dried Deep Fried Pork Stick Recipe

Carnivorous Diet - 
    CD is meat salt eggs offal and water mix salt 3 lids per day 
Ketogenic Diet   -
     KD is meat salt eggs offal water mixed salt 3 lids per day and vegetables no more than 20 g. per day

Ingredients::

• 1 kg. lean pork
• 1 tbs. fish salt (marinating only fish and salt. there are no other ingredients.)
• 10 cloves garlic
• 1/2 tsp. black peppercorn
• 10 g. coriander root

Method::

1. Slice the lean pork into 5 cm long strips around 1 cm thick.
2. Smash the garlic, black peppercorn, and coriander roots in a pestle and mortar.
3. Add the fish sauce and mix all ingredients well.
4. Marinate the lean pork for 2 hours.
5. Lay the lean pork strips on a wire mash and dry in the sun for 1 day. (At this stage you can store the pork in the fridge for up to 5 days)
6. Heat plenty of pork oil in the wok until it is nice and hot and fry the lean pork until cooked.

Muay Thai style on neckties.
by Nong_Josh

Moo Deng Hippo Bag of Love.
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Colorful socks.
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Passion for Cooking.
by Nong_Josh

Moo Deng Hippo Totes
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.

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 

Passion for Cooking.
By Nong_Josh

Neck Tie for Thai Pattern.
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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.

Strawberry pattern of my art. Mini Skirt
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Mug Love bear. Sticker
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Like sheep for Tote Bag
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A clear goal is akin to an eagle's keen vision.
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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

Experience the Serenity with Eagle Pillow.
by Nong_Josh

::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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Passion for Cooking.
by Nong_Josh

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)

iPhone / iPad case
by Nong_Josh

Elephant Thai style for clock.
by Nong_Josh

:: 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. 

Mug Thai style.
by Nong_Josh

Kanom Krok - Thai coconut pancake

 Main flour ingredients: 

250 g rice flour, 
100 g cooked jasmine rice, 

120 g lime water (cannot substitute water), 

500 ml concentrated coconut milk, 

250 ml coconut milk, 

60 g granulated sugar, 

2 teaspoons salt. 

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Mug Thai style.
by Nong_Josh

Passion for Cooking.
by Nong_Josh

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Coconut milk ingredients: 

500 mL concentrated coconut milk, 

80 g granulated sugar, 

1/2 teaspoon sea salt + 1/4 teaspoon rice flour, 

1 measuring spoon and 

1/2 measuring spoon. 

             Use a brush to grease the holes with vegetable oil.
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Toping ingredients: 

1-2 steamed corn pods, 

1 cup steamed diced taro, 

1 cup chopped spring onions

                           Add toppings 

Creamy Shrimp Tom Yum Soup Recipe (Tom yum kung nam khon) Thai Food Soup

Creamy Shrimp Tom Yum Soup

One of the most famous of all Thai foods, and what I think is one the best soups in the world, is Thai tom yum kung.

Tom Yum Kung is a traditional Thai soup dish that originated in Thailand and is believed to have been developed over a thousand years ago. The dish is made with a mixture of ingredients such as lemongrass, kaffir lime leaves, galangal, fish sauce, lime juice, and chili peppers, among others. It has a unique flavor that is sour, spicy, and savory and is often served with shrimp or other seafood. The dish is considered a staple of Thai cuisine and is widely popular not only in Thailand but also in many other countries around the world. Today, Tom Yum Kung is one of the most well-known Thai dishes and is enjoyed by people from all walks of life.

Ingredients

• 2 liters of water
• 4 stalks of lemongrass
• 1 inch chunk of galangal
• 10 kaffir lime leaves
• 10 Thai chilies
• 5 cloves of garlic
• ½ kilo shrimp
• 300 grams of oyster mushrooms
• 2 roma tomatoes
• 2 white onions (medium sized)
• 2 teaspoons of sugar
• 8 - 12 tablespoons of fish sauce (depending on your taste)
• 8 - 12 tablespoons of lime juice (10 - 15 limes) Handful of cilantro

Creamy tom yum version (Tom Yum is sometimes made with coconut milk. You can add a splash of coconut milk to the soup if you like, at the end.)

3 tablespoons canned Thai roasted chili sauce (nam prik pao)
10 tablespoons evaporated milk

Taste test, you may need to add more lime juice or fish sauce as the milk and roasted chili sauce throws off the sourness and saltiness.

Experience the Serenity with Eagle Pillow.
by Nong_Josh

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Method

1. Pop the Heads. As mentioned, whole shrimp with heads is a very important ingredient, because you need to make “shrimp oil” to achieve the right flavor. The oil is made from sauteeing shrimp heads in oil, to release the shrimp flavor into the oil. Pull the heads off the shrimp and place them in a wok or large skillet.
2. Sizzle. Add the oil to the skillet. Add a good pinch of salt. Sauté the shrimp heads in the oil, cooking until they are red and crispy, and the oil is red as well.
3. Smash. Trim the lemongrass stalks and galangal. Use a meat mallet or the side of a knife to smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. This helps release their flavors into the broth.
4. Simmer. Place the aromatics in a medium soup pot and add water. Simmer for 5-10 minutes, until the broth smells fresh and fragrant.
5. Shrimp It Up. Stir in the mushrooms, shrimp, and fish sauce. Simmer just long enough for the shrimp to cook.
6. Shrimp Oil. Stir in the shrimp oil and lime juice. Then throw the heads away.

Love Bear.
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Lemonglass

  Thai Chili

  Limy Juice

 Oyester Mushroom

Thai Pork Omelet (Khai Jeaw Moo Sab) - Thai Food (Minced pork omelets)

 

Ingredients :

2 eggs

2 tablespoons Fish Sauce

1/2 cup vegetable oil (Soft)

1/4 cup vegetable oil or more (Crispy)

50g minced pork

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Travel Bags Thai style.
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Instructions:

1. In a medium bowl mix beaten eggs, fish sauce and minced pork together.
2. In the non-stick pan heat the oil on medium to high heat and wait till it's hot. Then slowly pour the egg mixture into the center of the pan. It's going to take about 1-2 minutes to cook.
3. When the lower side is cooked and turns to golden brown, flip it to cook other side until it's brown.
4. Remove from the heat and serve hot on top of steamed rice and eat with chili sauce or tomato sauce.

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Tips: 

• You can mix it with vegetables such as sliced onion or tomato or can cook egg only.
• You can make the Khai Jeaw soft or crisppy by verying time of frying.

Experience the Serenity with Eagle Pillow.
by Nong_Josh

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.
by Nong_Josh

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Elephant Thai style for watches.
by Nong_Josh