Heavenly pork recipes Thai food by Nong_Josh

Heavenly pork

Ingredient:
1 kg of pork
1/2 cup roasted coriander balls, dented enough to break
3/4 cup palm sugar
1/4 cup fish sauce

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How to do it
1. The pork is cut into thin slices.
2. Mix palm sugar and fish sauce together until fine.
3. Mix the meat with sugar, fish sauce that is mixed and coriander balls. Don't be very salty. Make it sweeter than salty, marinate overnight.

4. Dry, fry a lot of oil and over low heat.

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Equipment:

1. Pipe 1 piece

2. Straw 1 bundle

3. Iron rod for skewering chicken 1 piece

4. Small grate to filter oil from chicken 1 piece

5. Soft wire 1 piece

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Ingredients:

1. Fresh chicken 1 whole

2. Small garlic cloves, peeled 20 cloves

3. Ground Thai chili 1/2 tablespoon

4. Ground salt 1/2 tablespoon

5. White soy sauce 1 tablespoon

6. Alcohol 1 tablespoon

7. Large coriander root 1 root

8. Fresh butter 1 tablespoon

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Dipping Sauce:

1. Red chili 3 pieces

2. Pickled garlic 1 head

3. Lime juice 2 tablespoon

4. Granulated sugar 4 tablespoons

5. Salt 1/2 teaspoon

Instructions:

1. Cut the chicken's neck as short as possible, then cut the legs. Wash it thoroughly, removing all internal organs and giblets. Rinse until clean. Then, hang the chicken with a wire for 2 hours until the chicken skin is dry. You can tell by the skin puffing away from the meat around the chest area.

2. While the chicken is drying, pound the coriander root, Thai chili, and garlic until fine. Add ground salt, white soy sauce, alcohol, and butter. Mix well and marinate the chicken by applying the mixture all over the chicken, both inside and outside. Let it sit for about 1 hour to allow the seasoning to absorb into the chicken.

3. For roasting, tie the wire around the chicken's wings and hang the chicken on the iron rod stuck in the ground. Place the small grate under the chicken and level the ground. Cover the chicken with the pipe and gather a bundle of straw. Light the straw on fire, and as the fire starts to die down, add more straw. Repeat this process about 8 times until the chicken is cooked.

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Boat Noodle Soup Recipe by Nong_Josh

 Soup Base Ingredients:

• Water: 1 pot (40 liters)
• Soy sauce: 1 cup
• Dark soy sauce: 1 cup
• Salt, Thai chili, star anise, cinnamon, cloves (2-4 tablespoons each)
• Palm sugar: 200 grams
• Pandan leaves (including roots, washed clean): 2 pieces
• Fermented tofu: 1 block
• Cabbage head: 1 piece
• Bean paste: 2 tablespoons
• Lemongrass: 1 stalk
• Pickled garlic (whole bulb): 1/2 bulb
• Chicken carcass: 4 pieces
• Seasoning powder: to taste

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Instructions:

1. Boil the water and add all the ingredients. Season with salt first, then add sugar. Once the soup is seasoned to your liking, add 1-2 cups of fresh beef blood to thicken the soup. Add 10 fresh Thai chili peppers, lightly toasted, for extra flavor. Some people add a whole chili pepper for added spice.
2. Important Note: Do not add fish sauce while preparing the soup. Fish sauce should be added when serving or while eating.
3. Once the soup is ready, keep it warm at all times. Use low heat to keep the soup simmering. If the soup becomes too concentrated, add more water.
4. Preparation
5. Noodles: Prepare various types of noodles (small, medium, large, and rice noodles) and keep them in a glass cabinet. Soak the noodles in warm water to soften them before use.
6. Vegetables: Prepare vegetables such as morning glory, bean sprouts, Chinese cabbage, coriander, and green onions. Some vegetables should be blanched with the noodles, while others can be added raw.
7. Meat: Use lean beef from the thigh, sliced thinly, and place it on ice to keep it fresh. The cold meat will expand when blanched, making it tender and easy to chew.
8. Offal: Boil offal like intestines, tripe, lungs, liver, and heart separately in the soup. These can also be served fresh if not boiled.
9. Meatballs: Use high-quality meatballs.
10. Condiments: Provide fish sauce, chili vinegar (made with fresh toasted chili peppers, garlic, and vinegar), white sugar, and sometimes ground peanuts mixed with a little vinegar for extra flavor. Place these condiments on the table for customers to use.
11. Serving
12. Blanch the noodles and prepare the bowl of noodle soup for the customer. Ensure all ingredients are ready.
13. Final Step: Add fresh beef blood if the customer wants a thicker soup. Add 1/2 to 1 tablespoon of raw blood to the bowl and pour the soup over it to cook the blood and thicken the soup.

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Pumpkin Custard Recipe Thai food by Nong_Josh

Ingredients:

• 500 grams of pumpkin
• 1 can of coconut milk
• 1 piece of palm sugar
• 1/3 cup of granulated sugar
• ½ teaspoon of salt
• 3 cups of limewater (1 teaspoon of lime + 3 cups of water)
• 1 cup of water

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Instructions:

1. Dissolve the lime in water until it is completely dissolved. Let it sit until the lime settles, then use the clear limewater from the top.
2. Cut the pumpkin in half, scoop out the seeds and pulp, peel the skin, and wash it thoroughly. Cut the pumpkin into pieces.
3. Soak the pumpkin pieces in limewater for about 15 minutes. Then, drain the limewater, rinse the pumpkin with clean water, and drain again. Set aside.
4. Open the can of coconut milk. Scoop out the top creamy part, which is about ½ cup of coconut cream. Put the remaining coconut milk in a pot, add 1 cup of water, and place it over medium heat.
5. Once the coconut milk starts to boil, add the palm sugar, granulated sugar, and salt.
6. Stir until the sugar is completely dissolved, then add the pumpkin pieces. Stir well and cook for about 15 minutes until the pumpkin is tender.
7. Add the reserved coconut cream, stir well, and reduce the heat to low. Continue cooking until it boils again, then turn off the heat and remove from the stove.
8. Scoop the pumpkin custard into bowls and serve immediately.

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Ingredients:

- Bread slices

- Vegetable oil

- Milk

- Eggs

- Sugar

- Cinnamon

Instructions:

1. Cut the bread into bite-sized pieces, not too large.

2. Soak the bread pieces in milk until they are well-coated.

3. Dip the soaked bread pieces in beaten eggs.

4. Fry the egg-coated bread pieces in a pan with hot oil until they turn golden brown.

5. Remove from the pan and coat them in a mixture of sugar and cinnamon.

6. Arrange on a plate and serve as a snack to enjoy with a cup of aromatic coffee.

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Thai Stir-Fried Basil with Squid Recipe by Nong_Josh

Ingredients:

• 200 grams of squid, cleaned and sliced
• 2 cups of Thai holy basil leaves
• 4 cloves of garlic, minced
• 4-5 Thai chilies, sliced (adjust to taste)
• 2 tablespoons of vegetable oil
• 1 tablespoon of oyster sauce
• 1 tablespoon of soy sauce
• 1 teaspoon of sugar
• 1/4 cup of water
• Optional: 1/4 cup of sliced onions

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Instructions:

1. Prepare the Squid: Clean the squid thoroughly and slice it into bite-sized pieces.
2. Heat the Oil: In a wok or large pan, heat the vegetable oil over medium-high heat.
3. Fry the Garlic and Chilies: Add the minced garlic and sliced chilies to the hot oil. Stir-fry until fragrant, being careful not to burn them.
4. Add the Squid: Add the sliced squid to the wok and stir-fry quickly until it turns opaque.
5. Season the Dish: Add the oyster sauce, soy sauce, and sugar. Stir well to combine.
6. Add Water: Pour in the water and continue to stir-fry until the squid is cooked through and the sauce has thickened slightly.
7. Add Basil Leaves: Toss in the holy basil leaves and stir-fry briefly until the leaves are wilted but still vibrant green.
8. Optional Onions: If using, add the sliced onions and stir-fry for another minute.
9. Serve: Transfer the stir-fried squid to a serving plate and serve hot with steamed jasmine rice.

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Thai Mung Bean and Pumpkin Sweet Balls.

Duration: 2.30 hours

Approximately 50-60 pieces (depending on size)

Ingredients:

Mung Bean and Pumpkin Balls:

• Pumpkin, small size - 1
• Coconut Milk - 5-6 cups
• Palm Sugar - 2 1/4 tablespoons
• Duck Eggs (separate the yolks and mix them together) - 4-5 eggs
• Sweet Syrup:
• Pandan Leaf-infused Water - 3 cups
• Granulated Sugar - 3 cups
• Sweet Syrup for Molding:
• Pandan Leaf-infused Water - 1 1/2 cups
• Granulated Sugar - 2 cups

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Instructions:

1. Prepare the sweet syrup: In a saucepan, combine sugar and water, bring to a boil until the sugar dissolves completely. Transfer to a container and let it cool.
2. In a separate saucepan, heat the coconut milk until it boils. Add the pumpkin and cook until the pumpkin becomes soft and dry. Once the water starts to evaporate and the mixture thickens, add palm sugar and stir continuously until dry. Remove from heat and let it cool. Mold the mixture into round balls and shape them into elongated cylinders of equal size.
3. Prepare the sweet syrup: In a saucepan, combine pandan leaf-infused water and granulated sugar, bring to a boil, stirring until the sugar dissolves completely (approximately 10 minutes). Remove from heat and let the syrup cool. Take the molded pumpkin balls, dip them in the mixed egg yolks, and then place them in the saucepan. Bring to a boil again and cook until both sides of the balls are cooked. Use a ladle to scoop them out and dip them in the cooled sweet syrup.

Enjoy your Thai Mung Bean and Pumpkin Sweet Balls!

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Stir-fried Coconut Milk Noodle Recipe Thai Food by Nong&Joshua

 

Stir-fried coconut milk noodles, an ancient Thai snack, are now served as a meal. The noodles are stir-fried with bean sprouts and Chinese chives, then topped with a rich coconut milk sauce seasoned with ground white soybeans and red onions. Meat and yellow tofu are added, along with sliced ​​sausages. This dish is a must-try, with its ancient flavors and rich taste.

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Preparation time: 1 hour, Serves: 5-6

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Ingredients:

• Rice noodles (soaked in water for 10-15 minutes) - 2 packs
• Bean sprouts - 200 grams
• Chinese chives (sliced) - 100 grams
• Oil
• Duck eggs (beaten and sliced ​​into strips) - 1
• Pork (pork belly) - 150 grams
• Coconut milk (500ml) - 1 carton
• Yellow tofu (diced) - 100 grams
• Red onions (finely chopped) - 1/2 cup
• White soy sauce - 1/4 cup
• Granulated sugar - 2 tablespoons
• Palm sugar - 2 tablespoons
• Tamarind juice - 2 tablespoons
• Salt - 1/2 teaspoon
• Ground pepper - 1-2 tablespoons
• Garnishes: Coriander (stalks), Red chili (sliced), Lime (cut into small pieces), Shallots, Basil leaves

Instructions:
1. Soak the rice noodles in water for 15 minutes until soft. Drain and set aside.
2. In a pan, add oil and pour in the beaten duck eggs to make a thin omelette. Roll and slice into strips. Set aside for garnishing.
3. Pound the red onions with the white soy sauce.
4. In a pan, add 2-3 tablespoons of coconut milk and heat over medium heat until the coconut oil separates. Add the pounded mixture (red onions and white soy sauce) and stir-fry until fragrant. Add 1-2 tablespoons of coconut milk, spoon by spoon, and continue stirring until all the coconut milk is absorbed. Then add the pork and stir-fry until cooked. Season with salt and palm sugar to taste. Add ground pepper and yellow tofu. Transfer the mixture to a serving dish, leaving some liquid in the pan for stir-frying the noodles.
5. Arrange the noodles on a plate and garnish with egg strips and sliced ​​red chili. Ladle the separated coconut milk into a bowl. When ready to eat, drizzle the coconut milk over the noodles and serve with garnishes such as coriander, chili, lime, shallots, and basil leaves.

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