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

Crispy pork recipe - Thai food

Crispy Pork Recipe

Ingredients

•  Pork belly 1 piece, weight 2 kg.
• 1-2 liters of water or about enough water to cover half of the pig
• 1 tbsp soy sauce
• 2 tablespoons of vinegar
• 1-2 liters of oil for frying pork (put enough to cover half of the pork)

Method

1. Let's start with boiling pork belly. By pouring water to cover half of the pork belly. Then add salt and soy sauce, mix into the water, then add the pork belly to the water by placing the skin side down on the bottom of the pot, boil the skin side for 15 minutes and turn the pork back. to boil the meat side for 5 minutes.
2. Then scoop the pork up and use a fork to poke the pork skin all over. Use a knife to cut the pork skin in a long line with a depth of about 1 cm. Then paint with vinegar. thoroughly before drying in the sun to dry the pork skin It takes about 3 hours.
3. Then fry by placing a wire rack in a pot with moderate oil and medium heat. Start frying from the skin side 30 minutes, then turn over. Fry the meat side for another 20 minutes, then drain the oil.
4. Then adjust the power to be stronger Then fry the skin again to make the pork skin yellow and fluffy. Wait for the oil to drain and cut into pieces. enough to arrange on a plate. 

Eat with spicy dipping sauce with a side dish of fresh vegetables.

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For choosing pork belly to make crispy pork, it is recommended to choose according to this method.

• It is recommended to choose a large piece. will look more appetizing
• Choose one that has a thick layer of leather. When pressed into the leather layer must not be hard. to get a crispy texture but not too hard
• Must see the layers of meat and fat are clearly mixed with many layers, have a luster, and most importantly, the meat layer must be free of webs. The fat layer must not be large. or too thick to get a good taste And it's not too greasy.

Passion for Cooking.
by Nong_Josh

Elephant Thai style
by Nong_Josh

Ants with tiny bodies and big hearts. Sticker
by Nong_Josh

Coconut Flavored Sticky Rice Recipes - Thai food tradition by Nong & Joshua

Coconut Flavored Sticky Rice 

Ingredient

• 500g Glutinous Rice with Snake Fangs (Old sticky rice) 
• 1 cup of alum (if you don't have it's fine)
• 300g Coconut milk 
• 200g granulated sugar
• 1 1/2 teaspoons salt
• 3-4 pandan leaves, sliced
• Mango (Nam Dok Mai Mango, Mangifera indica or Mango (okrong))
  
  

Cooking glutinous rice

• Wash the glutinous rice snake fangs with alum by turning on the water to cover the glutinous rice.  (If there is no alum Skip this step.)
• Bring alum to scrub lightly with sticky rice. Then rinse with 2-3 water.
• Then rest the sticky rice for 4 hours.
• Pour water into the pot about 1/4 of the pot. Add the pandan leaves to add flavor. Turn on the heat until the water boils.
• Put the glutinous rice into the steamer, steam for 30 minutes, but have to turn over the rice every 10 minutes.

Valentine’s Day.
by Nong_Josh

Make Coconut Milk with Sticky Rice Moon

• Mix the coconut milk, sugar and salt together without overheating.
• Add glutinous rice that has been steamed and cooked hot. Into the prepared coconut milk, slowly stir in the same way and set aside for 20 minutes.
• When the time is up, the glutinous rice will absorb the coconut milk until it is saturated. and ready to eat

Wall Clock Thai elephant.
by Nong_Josh

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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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Passion for Cooking. by Nong_Josh

Ornate Traditional Thai Royal Elephant Art by Nong_Josh

Thai Food Traditional - Khao kluk kapi (Shrimp Paste Fried Rice) Recipe

Khao kluk kapi (Shrimp Paste Fried Rice)

Ingredients

oil - for frying
2 pieces eggs 
1 piece Chinese Sausage - cut diagonally
1 medium green mango
1 medium red onion
1 small cucumber

2 long beans (cut the long beans into 5mm (¼ in) pieces.)

1-2 pieces chili peppers
1-2 tablespoon shrimp paste
4 cups cooked rice

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Body Pillow
by Nong_Josh

Instructions

Beat the eggs in a bowl until well mixed. Dab a tissue with oil to wipe the inside of the pan or use an oil spray. Pour half of the beaten egg and tilt the pan so the egg evenly coats the bottom of the pan. Cook on medium heat until set and golden. Flip it over to cook the other side. Transfer to a plate once done and do the same to the other half.

Arrange the two omelletes on top of each other and roll. Cut them into thin slices to create strips. Set aside.

Fry the slices of Chinese sausage in little oil for a few minutes until edges turn brown and some of the fats are rendered out. Set aside.

Wash green mango and peel off the skin. Use a shredder to shred the flesh. Or use a knife slice the mangoes on each side, avoiding the pit. Cut the flesh into julienned strips.

Peel the onion and cut into half lengthwise, from top to the roots. Then cut each half across into thin slices. Set aside.

Wash and peel off the skin of the cucumber. You may keep some part of the skin on for design. Cut diagonally into thin slices. Set aside.

Slice the chili peppers very thinly and set aside. 

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Preparing the Rice

Step 1. 

Place freshly cooked rice in a bowl and add the shrimp paste. Mix them well but gently with the back of a spoon until each individual grain is coated. 

Step 2. 

In the same pan where the Chinese sausage was cooked, add the shrimp paste and cooked rice. Stir-fry until the rice starts to pop or bounce. 

Assembly:

Pack the shrimp paste rice nice and tight into a bowl. Turn it upside down on a serving plate.  Arrange the sliced red onions, shredded green mango, Chinese sausages, slices of cucumbers, shredded omellete around the rice. Top with sliced hot chili peppers.

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

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