CD Menu: Steamed eggs are smooth texture and Black Coffee - CD recipe.

Moo Deng Hippo
By Nong_Josh

Ingredients::

• 5 eggs, egg number 2
• 600 ml. water or broth (1 egg, 120 ml of water. If you like a lot of soup, you can add up to 150 ml.)
• 1 tbsp butter softened
• 1 pinch salt

Method::

1. Add all ingredients to the bowl of a blender and blend until smooth. Taste and adjust sweetener, as needed.
2. Best if chilled in the fridge for 2 hours before serving.

*** Remark: Eat Only When Hungry is that easy.

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Neck Tie for Thai Pattern.
by Nong_Josh

Black Coffee: Drinking black coffee is useful...

• Fat burning.
• Elevate mood.
• Increased energy consumption.
• Reduces appetite.
• Strengthens memory.
• Increases mental intelligence.
• Resists stress and anxiety.
• Powerful antioxidants.
• Control sugar and starch cravings.

Moo Deng Hippo Wedding
By Nong_Josh

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

Coconut Shrimp Curry Recipe- Thaifood by Nong & Joshua

 
INGREDIENTS
SHRIMP:

• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric (or curry powder)
• 3/4 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 1/2 tablespoons oil, divided
• 1 pound (500g) peeled Jumbo-sized shrimp, tails on or off

Moo Deng Hippo
By Nong_Josh

SAUCE:

• 1 tablespoon cooking oil
• 1 tablespoon butter
• 1 onion, finely chopped
• 5 cloves garlic, minced
• 2 teaspoons minced ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder or curry powder
• 14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce
• 1/2-1 teaspoon red chili powder, adjust to your taste preference
• 1 teaspoon salt
• 1 1/2 teaspoons brown sugar
• 13.5 fl oz (400ml) can coconut milk, or coconut cream
• 2 tablespoons freshly chopped cilantro, to garnish

INSTRUCTIONS
SHRIMP:

1. For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
2. Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.

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I like pork
by Nong_Josh

SAUCE:

1. Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
2. Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
3. Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
4. Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
5. Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.

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

Stir Fry Catfish crispy with red curry recipes (Thaifood)

Ingredient::

1 each grilled catfish (500g for fillet catfish)

2 tbsp. crispy basil

2 tbsp. fresh green peppercorns

2 tbsp. gaeng kua curry paste

1 cup long beans, cut into one-inch pieces

3 tbsp. oil

1 tbsp. palm sugar

1/2 tsp. fish sauce

1 tbsp. sliced kaffir lime leave

1 each sliced chee fah chili

Method::

1. Remove the bone and chop the catfish meat. Fry until brown and crispy. Remove from the oil and set aside.

2. Blanch yard long beans and soak in cold water to drain.

3. Heat oil, add roasted curry paste and stir fry until fragrant.

4. Add fluffy catfish Season with palm sugar and fish sauce. Add yard long beans and kaffir lime leaves cut in half. Stir until well combined. Remove from the heat.

5. Garnish with sliced ​​red chili pepper and remaining kaffir lime leaves. Garnish with crispy basil leaves.

Colorful socks.
by Nong_Josh

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