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

Parent Tiger and Elephant. by Nong_Josh

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

Cute cupcake by Nong_Josh

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.

Monday’s Fresh Start by Nong_Josh

🍜 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

Monday’s Fresh Start by Nong_Josh

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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.

Sweet bakery by Nong_Josh

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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

Desert for Delicious for baby 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! 

Thank you my mom by Nong_Josh

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Girls Birthday Shirt Number 0 Pink Donut Theme by Nong_Josh

"Boat Noodle Soup Recipe" is a food description aimed at selling the dish. by Nong & Joshua

 

Soup Ingredients:
- Water: 1 pot (approximately 40 liters)
- Yellow bean sauce: 1 cup
- Dark soy sauce: 1 cup
- Salt, ground pepper, roasted coriander seeds, cloves, and cardamom: 2-4 tablespoons
- Granulated sugar: 200 grams
- Pandan leaves (cleaned): 2 stalks
- Fermented tofu: 1 piece
- Chinese cabbage: 1 head
- Tofu: 2 tablespoons
- Cilantro roots: 1 piece
- Pickled garlic (whole head): 1/2 kilogram
- Chicken bones: 4 pieces
- Seasoning powder: To taste

Spiral Notebook love food by Nong_Josh

iPhone / iPad case
by Nong_Josh

Instructions:
1. Boil water in a large pot and add all the ingredients. Season with salt, sweetness, and adjust the taste to your liking. When you think the flavor is delicious, add fresh cow's blood (1-2 cups) to make the soup thick. Then, add freshly roasted bird's eye chilies (about 10) to enhance the flavor slightly. Some people prefer to add a whole pepper for more spiciness.
Note: When preparing the soup, avoid adding fish sauce. It should be added when serving in individual bowls or when eating.
2. Once you have the delicious soup, keep it warm throughout the day. When serving or selling, use low heat. Just bring it to a simmer; it's enough. Note that if the taste becomes too strong, you can add more water because boiling the soup will cause some of the water to evaporate naturally.
3. When you have the tasty soup, the next step is to prepare the noodles. Boat noodles typically come in small bowls with various types of noodles: small flat rice noodles, small round rice noodles, large flat rice noodles, and yellow noodles.

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Seasonings and Toppings:
1. Noodles: Soak the noodles in warm water until they soften.
2. Various vegetables: Such as morning glory, bean sprouts, chopped Chinese cabbage, and fresh coriander. These should be available for customers to pick and add to their bowls.
   - Morning glory should be blanched along with the noodles.
   - For bean sprouts, some like them raw, while others prefer them cooked. It's advisable to remove the heads and discard them.
   - Chopped Chinese cabbage should be blanched along with the noodles.
   - Fresh coriander and Chinese chives can be added raw.

I like pork
by Nong_Josh

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3. Fresh meat: Use lean meat without too much fat. Slice it thinly and place it on an ice block; this will help the meat stay fresh. Some ice may be sprinkled with salt to maintain its firmness.
4. Meatballs and tendons: These should be simmered in the divided soup. Good quality meatballs are recommended.
5. Seasonings: Prepare fish sauce, pickled chili sauce (made by roasting fresh bird's eye chilies, grinding them with garlic, and adding tamarind juice and a little sugar), white sugar, and sometimes fermented tofu finely mixed with tamarind juice to add another layer of flavor. Seasonings should be placed on the table for customers to use.
6. Crispy garlic: This is an essential condiment for noodles and should be placed on the serving table.
7. If customers want a dipping sauce, fresh cow's blood can be added to the soup in the bowl, followed by the broth, creating a thicker consistency.
It's important to avoid adding fish sauce to the soup while cooking, as it may affect the taste. Fish sauce should be added when serving in individual bowls or when eating. The final step is to serve the noodles and seasonings to customers, allowing them to customize their bowl with various toppings and condiments according to their preferences.

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

Elephant tote bag is lovely.
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Vietnamese rice noodles soup with pork spare ribs recipes - Thaifood

Ingredients:

350 g chopped pork spare ribs 
100 g dried Vietnamese rice noodle
5-7 cloves of garlic
3 coriander roots
½ tbs. dried pepper corn
150 g Vietnamese sausage, thinly sliced
100 g minced pork
50 g spiny coriander, finely chopped
50 g spring onion, finely chopped
70 g deep fried shallot

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Seasoning:
½ tsp. sugar
1 tbs. seasoning sauce (1)
½ tsp. grounded white pepper
½ c. seasonings sauce (2)

Method:

 1. Marinate minced pork with sugar, grounded white pepper and seasoning sauce (1). Lighyly knead and set aside.

2. Fill half of the small pot, bring to the boil and add pork spare ribs to blanch for 5 minutes. Discard the boiling water and keep pork spare ribs.

3. In the new deep base pot, add blanched pork spare ribs, fill to ¾ of the pot with water, add garlic, coriander roots and dried pepper corn and bring to simmer over the lowest heat until pork spare ribs are soft and tender.

4. Season with seasoning sauce. Shape marinated minced pork to loose balls and add the boiling soup.

5. In another pot, bring water to the boil and add dried Vietnamese rice noodle to blanch for 5-7 minutes.

6. Add some soup, spare ribs and marinated minced pork to a new pot, bring to the boil and add some of blanched Vietnamese rice noodle. Sprinkle with finely chopped spiny coriander and spring onion.

7. Transfer to the serving bowl and sprinkle with deep fried shallot before serve.

Boiled Pork Blood Soup (Tom Luad Muu) Recipes - Thai food

 

Ingredients:

1. 500 g. Pork Bones
2. 1 Handful of Gourd (use only leaves)
3. 3 Lettuce Leaves
4. 50 grams of Pork Liver (cut into thin slices)
5. Pork Blood (cut into pieces)
6. 50 grams Pork Entrails (cut into thin slices)
7. 100 grams Minced Pork (marinated with pepper, oyster sauce, sugar, soy sauce just a little bit)
8. 50 grams Small Intestine of Pork (cut into 1 inch piece)
9. 50 grams of Pork Tenderloin (cut into thin slices)
10. 1/2 Tsp. Pepper
11. 1/2 Tbsp. Fish Sauce
12. 1/2 Tbsp. Soy Sauce
13. 1 Tsp. Sugar
14. 1 Tbsp. Fried Garlic
15. Chopped Coriander
16. Spring Onion
17. 700 grams Water 

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by Nong_Josh

Method
1. Heat water then add pork bones. Season with sugar, fish sauce, soy sauce, ground pepper. Cover pot and boil for 30 minutes, then drop out the pork.
2.  Mold round pork. Then add soup, follow by pork liver, pork meat, small intestine of pork,  And heat to boiling again.
3. Put gourd leaves and lettuce into a bowl. Then pour the soup and boiled ingredients down.
Follow by spring onion, coriander and fried garlic. Finish.

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Elephant bags.
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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
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Beef Turmeric Curry - Recipes - Traditional Thai Food by Ning and Joshua

Beef Turmeric Curry

Ingredients

• 500g beef 
• 3 lemongrass
• 2 cups thick coconut milk
• 3 cups thin coconut milk
• ½ tbsp salt
• 1 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp plam sugar
• Green and red bell peppers as desired

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Love Bear.
by Nong_Josh

Thailand Culture by Nong_Josh

Curry paste ingredients

• 200g green curry paste 
• 1 tbsp lemongrass
• 2 tbsp chopped fresh turmeric
• 1/2 teaspoon ground pepper

Lemongrass 

Instructions

STEP 1 : Stewed

• Put the coconut milk on the fire Then add salt and wait for the coconut milk to boil.
• Put the chopped beef down. Followed by lemongrass and stewed for about 1 hour until the meat is soft.

STEP 2 : Pounded curry paste

• Pound the turmeric and lemongrass thoroughly. Add green curry paste Mix thoroughly.
• Stir fry with oil until fragrant. Put the coconut milk and simmer until it breaks.
• Stir-fry the stewed beef with coconut milk.

STEP 3 : Mix

• Add chili season with fish sauce and palm sugar
• Taste and serve

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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