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

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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

Braised Pork Leg (Stewed Pork Leg) Recipe - Thai Food

 Ingredients:

• 1.5 kg. pork trotters
• 2 star anise
• 1 stick cinnamon
• 1/4 tsp salt
• 5 pcs of pandan leaves
• gooml water
• 2 tbsp cooking oil

For the Seasoning Sauce:

• 3 tbsp light soya sauce
• 3 tbsp dark soya sauce 
• 1 tbsp sweet rice vinegar (hon mirin) 
• 60g palm sugar
• 2 tsp onion powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp fish sauce
• dash of 5 spice powder (you can add more if you like the taste)

I like pork
By Nong_Josh

To be pound together into paste:

• 10 pcs whole garlics
• 5 pcs shallots
• 5 stalks of coriander roots
• 1 lemongrass
• 1/4 tsp freshly ground black pepper

For the Thickening Solution:

• 2 tsp corn flour + 2 tbsp water

Body Pillow
by Nong_Josh

Instructions:

1.  Coat the pork totters in oil, then brown it in a frying pan on all sides.
2. Pound the garlics, shallots, coriander roots, lemongrass and black pepper together into a paste. Set aside.
3. Heat up a pot of water till boiling and blanch the pork trotters in it, , and salt together. Rinse and drain well.
4. With the pressure cooker on, use the "bake" function for vegetables and stir fried the paste from Step 1 until fragrant.
5. Add in the blanched pork trotters from Step 2 and stir fried it till the paste coats well all over the pork.
6. Add in the dark soya sauce first and saute till the pork is all evenly coated and browned with the sauce. Add in the rest of the seasoning sauce ingredients except the fish sauce. Mix well.
7. Add in the water followed by the star anise and cinnamon. Top it with pandan leaves that has been tied to a knot. Cover the pressure cooker and switch it to "Tendons" mode to start cooking.
8. After cooking has completed, remove the lid of the pressure cooker. Switch it back to "bake" mode for poultry. (Add in any hard boiled eggs, if using at this point.) Add in the thickening solution and dash of fish sauce and allowed the sauce to continue simmering for another 30 minutes till it is reduced and thickened. Taste and adjust accordingly as desired.
9. Garnish with coriander and serve with some blanched vegetables, eggs and rice.

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Notes:

1) Blanching the pork trotters prior to cooking helps to remove any excess impurities and fats.

2) If stove top is used instead of pressure cooker, the step of adding the thickening solution can be eliminated as the pork tendons have a natural absorbent effect of the seasoning sauce.

3) Cooking it on stove top needs at least 2 hours or more before the pork trotters are cooked to tenderness.

Illuminate Your Space with Timeless Elegance
by Nong_Josh