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

Tom yum rice noodle soup recipe - Thai food

INGREDITENTS:

:: Pork Soup

• Pork bones 400 g.
• White radish 1 whole
• Coriander root 4 roots
• Black pepper 1 tsp (or pepper corns 1/2 tsp)
• White onion 2 whole
• Garlic 4 whole
• Carrot 1 whole 
• Minced pork 100 g.
• Dried shrimp 3 tsp
• Soy sauce 2 tbsp (or more)
• Salt 3 tsp.
• Water 3 lites
  

Elephant Thai style for clock.
by Nong_Josh

:: Seasoning

• Minced pork 100 g.
• Rice noodles 100 g.
• Coriander leaves 1-2 tsp. (cut off)
• Sugar 1/2 tsp.
• Fish sauce 1 tsp.
• Chilli Flakes 1/2 tbsp.
• Crushed peanuts 1-2 tbsp.
• Lime juice 2 tsp.
• Fried garlic 1 tsp
• Chopped spring onions 1 tsp
• Fried Garlic oil 2 tbsp.

I like pork
By Nong_Josh

 :: How to make a pork soup

1. Add 3 litres of boiled water to the pot and add pork bones and a bit of salt, then cook with low heat.
2. Add white radish, coriander root, carrot, white onion, dried shrimp, black papper, garlic, soy sauce and minced pork.
3. While the water boils keep scooping out the cloudy bubbles until the broth is clear.

Strawberry pattern of my art. Mini Skirt
By Nong&Joshua

:: How to make the rice noodles

1. Soak 100 g. of thin rice noodles in some cold water so that the noodles are completely submerged.
2. Bring some water to the boil, then add the 100g. of thin rice noodles that we soaked earlier, and boil until they are cooked. Once the noodles are done, coat a bowl with about 1/2 teaspoon of fried garlic oil and the spoon in a portion of noodles 100 g. should yield two portions. Then mix the noodles with the fried garlic oil - doing this will help to stop the noodles from sticking to the bowl.

I like pork
by Nong_Josh

:: How to make a seasoning

1. Add 1 tbsp of crushed peanuts, 1/2 tbsp of chilli flakes, 1 tbsp of fish sauce 1 tbsp of lime juice, 1 tbsp of sugar to a bowl and set aside.
2. Then add about 1 ladle full of the soup broth that has been simmering, to a saucepan, and heat. Cook 100 g. of minced pork in the soup broth, the pour the cooked minced pork along with the ladle full of broth that we cooked it in, into the bowl of seasoning that we prepared earlier, and stir.
3. Then add about 1 ladles of the soup broth to each bowl of noodles. Once thats done, pour over the seasoning sauce with minced pork that we made - again add half to each bowl of noodles.
4. Last but not least, garnish your noodle soup with as much fried garlic oil, spring onion, and coriander as you would like, the serve and enjoy!

Love pork and beef is artist T-shirt.
By Nong&Joshua

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

Casseroled Prawn with glass noodles recipes - Thai Food by Nong & Joushua

Casseroled prawn with glass noodles recipes.

Colorful socks.
by Nong_Josh

Moo Deng Hippo
By Nong_Josh

 Ingredients

• glass noodles 50g
• prawn 3-5 large size 
• old ginger 3-4 sliced (peeled)
• garlic 3 colvers (peeled)
• black pepper 1 teaspoon
• celeries 3
• oyster sauce 2 tablespoon
• sugar 1-2 teaspoon
• sasemi oil 1 tablespoon

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Method 

1. Soak the glass noodles until soft in room temperature water.
2. Clean the prawn and cut the black line on the black prawn .
3. Add the sasemi oil, fried the old ginger and garlic on medium heat.
4. Add the prawn into the pan and fried a few minutes until it almost done.
5. Add the soaked glass noodles to the pan and add seasoning and mix together.
6. Close the lid, turn to low heat around 6 minutes or all done.
7. Sprinkle a little bit of the black pepper. 

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                 Garlic

I like pork
by Nong_Josh

Thai Roasted Chili Paste (Nam Prik Pao) - Traditional

 

Nam Prik Pao

Ingredients

• dried chili  75g  (big dried chili 50g and small dried chili 25g)
• dried shrimp 75g
• garlic 125g
• shallot 200g
• salt 1 teaspoon
• palm sugar 1 teaspoon
• water 1 cup
• vegetable oil 4 tablespoon

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Love Bear.
by Nong_Josh

Method

1. The chilies into a skillet and toast them over low heat. You don't want them to burn so keep your heat fairly low. They should be done after about 4 or 5 minutes. Let them cool.
2. The dried shrimp into a skillet and toast them over low heat. You should be done after about 4 or 5 minutes. Let them cool.
3. Slice your shallots in half. Place in a cast iron skillet, face down, over medium heat, add garlic. Dry roast until shallots begin to scorch. while this is happening Turn the garlic over every minute.
4. When the shallots are charred (check them - there's no other way) flip them over. Keep flipping your garlic. When it's all soft remove from heat and let cool. Remove the peels on both the garlic and shallot.
5. Combine all the ingredients except the oil.
6. It is not easy to puree this stuff. You can use a small food processor. That works. Kind of. Or you can grind manually in a mortar and pestle. That works better.
7. It pour the oil into a small frying pan and heat over medium low heat.
8. When the oil starts to shimmer add the paste and fry, stirring regularly, for about 4-5 minutes. 
9. Gradually add water and continue stirring until all the water is gone.
10. It will darken a bit and begin to give off a rather intense aroma. After smelling it, it's done. You'll get it when you get there.
11. Nam prik pao stores well in a small jar for weeks in the fridge.

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Dried Chili

Dried Shrimp

Garlic

Shallot

Experience the Serenity with Eagle Pillow.
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 

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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น้ำยำแบบขวด ลดเหลือขวดละ 75 บาท

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

หูฟัง Bluetooth ลดเหลือ 579 บาท
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

Baked shrimp with red wine (Microwave) easy to make, children's meal - Recipes Thaifood

Ingredients:

• 500g white shrimp
• 1/2 teaspoon Pepper Powder 
• 1/2 teaspoon Salt Powder
• 1 tablespoon Tapioca Flour 
• 1 tablespoon Sesame Oil
• 1 tablespoon Thai Soy Sauce 
• 1 tablespoon Vegetable Oil
• 1 tablespoon Garlic (Minced)
• 1 tablespoon Old Ginger (Minced)
• 1/4 cup Tomato Sauce  
• 2 teaspoon Light Soy Sauce 
• 2 teaspoon White Sugar
• 1 tablespoon Chinese Wine
• 1 tablespoon Green Onion (used to leave thin alley across)
• 1/2 cup Pork Soup 

Mug Love bear. Sticker
By Nong&Joshua

Ants with tiny bodies and big hearts. Cap
By Nong&Joshua

Elephant tote bag is lovely.
By Nong&Joshua

Method:

1. Cut the mustache off the cheetah prawns, wash them clean, then put them in a colander to drain the water.
2. Mix shrimp, salt, tapioca flour, and sesame oil together. Set aside.
3. Put vegetable oil and garlic in a container. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.
4. Add mature ginger, tomato sauce, seasoned Voss, light soy sauce, sugar, ground pepper, broth, and shrimp paste. Stir well, do not cover the container. Place in the microwave for about 4 minutes on a HIGH heat level.
5. Add liquor and green onion and stir well. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.

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I like pork
By Nong_Josh

The Little Ant's Tiny Bag of Love.
by Nong_Josh

Love pork and beef is artist T-shirt.
By Nong&Joshua

Strawberry pattern of my art. Mini Skirt
By Nong&Joshua

Coconut Cake - Recipe Thai Food (เค้กมะพร้าวอ่อน)

• Ingredients 1 
  แป้งเค้ก 45 กรัม
  ผงฟู 1/4 ช้อนชา
  น้ำตาลทรายป่น 27 กรัม
  เกลือ 1/8 ช้อนชา
  
  
• Ingredients 2 
  ไข่แดงเบอร์สอง 2 ฟอง
  กะทิ 16.5 กรัม
  น้ำมันพืช 16.5 กรัม
  น้ำมะพร้าว 12 กรัม
  
  
• Ingredients 3 
  ไข่ขาวเบอร์สอง 2 ฟอง
  ครีมออฟทาร์ทาร์ 1/8 ช้อนชา
  น้ำตาลทรายป่น 27 กรัม

Steps to Make It

• ร่อนแป้งเค้ก ผงฟู เกลือ น้ำตาลป่นเข้าด้วยกัน พักไว้
• ในชามอีกใบผสมไข่แดง น้ำมันพืช กะทิ น้ำมะพร้าว ตีให้พอเข้ากัน เทส่วนผสมที่ 2 ลงในส่วนผสมที่ 1 คนให้ส่วนผสมเข้ากันดี พักไว้
• ใน ชามที่สะอาดตีไข่ขาวกะครีมออฟทาร์ทาร์ให้เป็นฟอง จากนั้นค่อยๆทะยอยใส่น้ำตาลป่นลงไป ตีไข่ขาวให้ขึ้นฟูตั้งยอดอ่อน แบ่งส่วนผสมไข่ขาวออกเป็น 3 ส่วน นำไข่ขาวลงไปตะล่อมกะส่วนผสม 1+2 อย่างเบามือทีละส่วน ทำแบบนี้จนหมดไข่ขาว
• เท ส่วนผสมที่ได้ลงในพิมพ์ขนาด 1 ปอนด์ กระแทกพิมพ์ 1 ครั้ง นำเข้าเตาอบที่อุณหภูมิ 180 C อบด้วยไฟล่าง นาน 15-20 นาที พอสุกแล้วนำออกจากเตา กระแทกพิมพ์แรงๆ 1 ครั้งๆ นำเค้กออกจากพิมพ์ พักไว้ให้เย็น

ส่วนผสมไส้ครีมมะพร้าวอ่อน

นม ข้นจืด 62.5 กรัม กะทิ 62.5 กรัม น้ำมะพร้าวอ่อน 75 กรัม น้ำตาล 25 กรัม แป้งกวนไส้ 15 กรัม เกลือ 1/8 ช้อนชา เนยสด 15 กรัม เนื้อมะพร้าวอ่อน 1 ลูก

นำ นมข้นจืด กะทิ น้ำมะพร้าวอ่อน น้ำตาล แป้งกวนไส้ เกลือ ใส่ชาม คนให้เข้ากัน นำขึ้นตั้งไฟแบบ double-boiling คนส่วนผสมไปในทางเดียวกันตลอดเวลา จนกระทั่งแป้งสุก ส่วนผสมข้น ยกลงจากเตา ใส่เนยกับเนื้อมะพร้าวอ่อนลงไปคนให้เข้ากัน พักไว้ให้ส่วนผสมเย็นแล้วจึงนำไปทาบนเนื้อเค้ก

eWatch Watch of the elephant Thai style.
by Nong_Josh