Thong Yod (Golden Drops) Recipe by Nong and Josh

Ingredients

• 5 duck egg yolks
• 5 chicken egg yolks
• 1 tablespoon tapioca starch
• 3 tablespoons rice flour
• 5 cups granulated sugar (for syrup)
• 5 cups water (for syrup)
• 1 tablespoon jasmine extract
• 5 tied pandan leaves (for syrup)
• 3 cups granulated sugar (for infusion water)
• 3 cups water (for infusion water)
• 2 tied pandan leaves (for infusion water)

Equipment

• Large mixing bowl
• Fine sieve or cheesecloth
• Whisk
• Two deep saucepans or pots
• Slotted spoon or Chinese spoon
• Small serving plate or bowl

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Instructions

1. Combine syrup ingredients In one saucepan, mix 5 cups sugar, 5 cups water, jasmine extract, and 5 tied pandan leaves. Heat over medium flame until it reaches a gentle boil and the sugar fully dissolves. Keep the syrup at a steady simmer.

2. Prepare infusion water In a separate pot, dissolve 3 cups sugar in 3 cups water with 2 tied pandan leaves. Warm gently until the sugar melts, then turn off the heat and let it cool slightly.

3. Strain and whisk yolks Run all egg yolks through a fine sieve or cheesecloth into a clean bowl. Whisk vigorously for about 10 minutes until frothy and pale yellow.

4. Add starches Gently fold in tapioca starch and rice flour until the batter is perfectly smooth and free of lumps.

5. Return syrup to boil Bring the jasmine syrup back to a steady boil over medium-low heat. Maintain the temperature so the drops cook evenly without bursting.

6. Form golden drops Use a Chinese spoon or your fingertip to drop small amounts of batter (around 2 cm in diameter) into the boiling syrup. Make sure you work quickly before the batter thickens.

7. Poach each drop Let each drop cook for about 2 minutes until it floats and turns translucent. Stir gently to keep them separated.

8. Transfer to infusion water Lift the cooked drops with a slotted spoon and plunge them into the warm infusion water. Soak for 1 minute to wash off excess syrup.

9. Drain and serve Remove the drops, let them drain briefly, and arrange on a serving plate or in a clear glass bowl to showcase their golden shine

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Tips for Success

• Keep the syrup at a consistent simmer to shape uniform droplets.
• Work swiftly when forming drops to prevent the batter from thickening.
• If batter is too runny, add a little more rice flour; if too thick, whisk in a teaspoon of water.
• Replace pandan leaves with fresh ginger slices for a different aroma.

Serving Suggestions

• Chill the Thong Yod in the refrigerator for at least 30 minutes before serving.
• Serve alongside Foi Thong or Khanom Chan for a traditional Thai dessert platter.
• Display in small clear glass bowls to highlight their translucent golden color.

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🍜 Ancient Thai Noodles (Guay Teow Boran) by Nong and Josh

 🍜 Ancient Thai Noodles (Guay Teow Boran)

Ingredients:

• 200g rice noodles (sen lek or sen yai)

• 200g sliced pork or beef (or mixed meats)

• 1 tbsp garlic (chopped)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ½ tsp ground white pepper

• 1 tbsp cooking oil

• 2 cups bean sprouts

• Chinese kale or morning glory (optional)

• Fried garlic, chili flakes, vinegar, fish sauce (for seasoning)

  
  

  
  

For the broth (optional):

• 4 cups pork or chicken broth

• 2-3 coriander roots

• 2-3 cloves garlic

• ½ tsp white pepper

• 1 tbsp soy sauce

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Instructions:

1. Prepare the broth (if using):

   • In a pot, boil pork or chicken broth.

   • Add crushed coriander roots, garlic, and white pepper.

   • Season with soy sauce. Let it simmer while preparing the noodles.

2. Cook the noodles:

   • Soak noodles in warm water until soft.

   • Blanch in boiling water for 1-2 minutes, then set aside.

3. Stir-fry the meat:

   • Heat oil in a wok.

   • Add garlic and fry until golden.

   • Add sliced meat, soy sauce, oyster sauce, sugar, and pepper. Stir-fry until cooked.

4. Combine:

   • Add noodles to the wok. Stir everything together with the meat.

   • Toss in vegetables like bean sprouts and kale. Stir briefly to combine.

5. Serve:

   • Serve hot in a bowl.

   • Add broth (optional).

   • Top with fried garlic, chili flakes, a splash of vinegar, and fish sauce to taste.

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Traditional Thai Pork Meatballs (Luk Chin Moo) by Nong and Josh

 

Traditional Thai Pork Meatballs (Luk Chin Moo)

Ingredients:

• Ground pork  500 g
• Garlic  4 cloves
• Coriander roots  3 roots 
• Pepper  1 tsp 
• Soy sauce  2 tbsp 
• Oyster sauce  1 tbsp 
• Sugar  1 tsp  
• Salt  1 tsp  
• Egg  1 
• Tapioca flour  2 tbsp 

Perfect for dessert lovers by Nong_Josh

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Delicious Japanese Ramen and Gyoza Dumplings. by Nong_Josh

Instructions:
1. Prepare the Ingredients:

• Peel and finely chop the garlic.
• Clean the coriander roots thoroughly and finely chop them.

2. Mix the Ingredients:

• In a large mixing bowl, combine the ground pork, chopped garlic, chopped coriander roots, pepper, soy sauce, oyster sauce, sugar, and salt.
• Add the egg and tapioca flour to the mixture.

3. Knead the Mixture:

• Use your hands to knead the mixture thoroughly until it becomes sticky and well combined.

4. Form the Meatballs:

• Take small portions of the mixture and roll them into small balls with your hands.

5. Boil the Meatballs:

• Bring a pot of water to a boil.
• Gently drop the meatballs into the boiling water.
• Cook until the meatballs float to the surface, then let them cook for another 2-3 minutes.

6. Serve:

• Remove the meatballs from the water and serve them hot with your favorite dipping sauce or in a soup.

Enjoy your traditional Thai pork meatballs! 

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Khao Chae traditional Thaifood by Nong and Josh

 

1. Khao Chae (ข้าวแช่)

Description: Khao Chae is a traditional Thai dish consisting of rice soaked in jasmine-scented iced water, accompanied by various side dishes such as sweetened fried shrimp paste balls, stuffed shallots, and shredded sweetened beef or pork. Originally a Mon dish, it was adapted by the Thai royal court and is typically enjoyed during the hot season for its refreshing qualities.​

Preparation:

1. Rice:  Rinse jasmine rice thoroughly and cook it until soft. Once cooked, rinse the rice again in cold water to remove excess starch. Soak the rice in iced water scented with jasmine flowers or jasmine essence.

   
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2. Side Dishes:

• Shrimp Paste Balls: Blend shrimp paste with minced fish, palm sugar, and herbs. Form into small balls, coat with egg, and deep-fry until golden.​
• Stuffed Shallots: Peel shallots and stuff them with a mixture of minced pork, herbs, and spices. Coat with egg and fry until golden.​
• Sweetened Shredded Beef or Pork: Simmer thinly sliced beef or pork in a mixture of palm sugar and fish sauce until caramelized and tender.​

Serving: Serve the chilled rice in jasmine-scented water alongside the assorted side dishes.​

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Stir fry pork with broccoli recipes - Thai-food byNong

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INGREDIENTS:

• 9 tablespoons oil
• 1.5 medium yellow onion diced
• 6 cloves garlic minced
• 12 cups fresh broccoli florets
• 3 pound pork loin thinly sliced
• 6 teaspoons soy sauce
• 3 teaspoon oyster sauce
• 0.75 teaspoon fish sauce

METHOD:

1. Heat oil in a large skillet or wok over medium-high heat. Cook onions and garlic for 30 seconds or just until fragrant. Stir in broccoli. Cover and cook for 3 minutes. 
2. Add in thinly sliced pork.
3. In a bowl mix together soy sauce, oyster sauce and fish sauce. 
4. Pour over veggies and pork. Continue cooking on high heat until pork is cooked through. Serve immediately.

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Stir fried ground pork with holy basil recipes- Thaifood

 

INGREDIENTS:

• 450g ground pork 
• 50g holy basil 
• 20g garlic (minced)
• 10g thai chilis 
• 1 tablespoons oil
• 1 teaspoon sugar 
• 1/2 tablespoons fish sauce 
• 2 teaspoon dark soy sauce 
• 1 tablespoons light soy sauce 
• 1/4 cub water

METHOD:

1. Pround garlic and chilis in a mortar until well mixed, set aside.
2. In a wok over medium high heat, add the oil and add prounded seasonings and stir fly until fragrant, add ground pork and stir fly until cooked, add holy basil stir fly until wilted.
3. Add splash of light soy sauce, sugar, fish sauce, dark soy sauce and water stir  fly until mixed together and serve with eggs and rice.

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Moo Deng Hippo
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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

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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

Stir fried stink beans (sator) with pork recipe - Thai food

 

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by By Nong&Joshua

:: INGREDIENTS

• 250g minced pork
• 1 cup stink beans, husked
• 200g chopped while onion
• 1/2 tbsp shrimp paste
• 20g coriander root
• 2g black pepper
• 4 cloves garlic
• 1/2 cup sliced red bell pepper
• 1/2 cup chicken stock
• 1 tbsp plam sugar
• 1 tsp fish sauce
• 1 tbsp oyster sauce
• 2 tbsp oil

:: METHOD

1. Use a mortar and pestle or food processor to add garlic black pepper and coriander root pound together, set aside.
2. Heat oil over medium heat. Add the pounded seasonings and stir until fragrant, add shrimp paste, stir until fragrant, add the pork stink beans white onion and stir until cooked.
3. Add chicken stock, fish sauce, oyster sauce and stir until the water becomes thick.
4. Finally, add red chilli and stir until cooked and put on a serving plate.

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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)

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:: 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. 

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Pineapple fried rice recipe - Thai food by Nong & Joshua

:: INGREDIENTS

• 1 pineapple
• 300 g cooked and cooled rice (jasmine or basmati)
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/4 cup cashews
• 4-6 prawns, raw or cooked
• 1 egg
• 4 - 6 tbsp vegetable oil
• 2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 2 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• Pinch of white pepper
• 1 spring onion, finely sliced to garnish

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by Nong_Josh

::METHOD

1. If using fresh pineapple, prepare by slicing it lengthwise. To create a pineapple bowl, use a small paring knife and cut along the interior sides, drawing a rectangle. Make criss crosses inside the rectangle and scoop out the flesh with a spoon. Finely dice the pineapple pieces, and set aside. (If using tinned pineapples, finely dice and set aside). Reserve the pineapple bowl for serving. Chop the rest of the vegetables and set aside.
2. Heat 2 tablespoons vegetable oil in a wok on high heat and add your prawns, cook for 2-3 minutes, till prawns turn pink. Remove from the wok and set aside. Heat another 2 tablespoons vegetable oil in a wok on high heat and crack the egg into the wok, fry until the egg half cooked, break the yolk and cut into the white with your spatula.
3. Push the egg to one side of the wok to allow space for your rice, add 1 tbsp vegetable oil to the wok and once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps.
4. Once the rice is well mixed, add the vegetables and stir fry until well mixed. Add the curry powder, turmeric, cashews and stir fry together, return the prawns back into the wok and continue to stir-fry
5. Add a splash of light soy sauce and fish sauce over the rice and continue to stir-fry. Season with white pepper and add a dash of sesame oil, taste and adjust.
6. Serve in a large bowl with spring onion and chilli scattered on top

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Valentine’s Day.
by Nong_Josh