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

Sandwich delicious by Nong_Josh

Donuts are a mobile love that is sweet. by Nong_Josh

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.

Spiral Notebook love food by Nong_Josh

Moo Deng Hippo in Thailand by Nong_Josh

Moo Deng Hippo by Nong_Josh

Tofu Sandwich Recipe By Nong_Josh

Ingredients: 

• Firm tofu 2 blocks 
•  Coarsely chopped green beans 1/4 cup 
•  Coarsely chopped mushrooms 1/4 cup 
•  Coarsely chopped carrots 1/4 cup 
•  Green onions 2 tablespoons 
•  Minced garlic 3 cloves 
•  Pork-flavored soup powder 1 teaspoon 
•  Ground white pepper 1/2 teaspoon 
•  Granulated sugar 1/4 teaspoon 
•  Cornstarch 1 tablespoon 
•  Water 2 tablespoons 
•  Breading for frying Vegetable oil

 

Mugs Moo Deng Merry Christmas.
by Nong_Josh

Moo Deng Hippo
by Nong_Josh

Instructions : 

1. Rinse the tofu and let it drain. 
2. Cut it into thick slices according to the thickness of the tofu block to get 4 slices per block. 
3. Fry the garlic in vegetable oil until fragrant. 
4. Add the raw green beans, carrots, mushrooms, and green onions. 
5. Stir-fry together and season with pork-flavored soup powder and granulated sugar. Mix well. 
6. Once the vegetables start to cook, add the cornstarch dissolved in water until it thickens. 
7. Pour the mixture over the stir-fried vegetables and set aside. 
8. Spread the mixture from step 2 evenly on one side of a tofu slice. 
9. Place another tofu slice on top. Spread the mixture on the second tofu slice to create a sandwich. 
10. Repeat this process to create 4 layers. Continue until all the tofu is used. 
11. Coat the tofu sandwiches evenly with the breading. 
12. Fry until golden brown and cooked through. 
13. Remove from the oil and let it cool slightly. 
14. Cut diagonally into 4 pieces. Serve with tomato sauce.

Moo Deng Hipoo from Thailand. By Nong_Josh

Moo Deng Hipoo from Thailand. By Nong_Josh

Taro Custard (Thai Khanom Mo Kaeng) Thai food recipe By Nong

  Taro Custard (Thai Khanom Mo Kaeng)

Ingredients:

- 500g taro (peeled and steamed)  

- 200ml coconut milk  

- 4 large eggs  

- 200g palm sugar (or brown sugar)  

- 50g white sugar (optional, for additional sweetness)  

- 2 tbsp rice flour  

- ½ tsp salt  

- 50g fried shallots (for topping)  

Moo Deng Hippo
by Nong_Josh

Instructions:

1. Prepare the taro: Steam the peeled taro until soft (about 20 minutes). Mash it until smooth and set aside.  

2. Mix the custard base: In a large mixing bowl, whisk together the eggs, coconut milk, palm sugar, white sugar, and salt until well combined.  

3. Combine the mixture: Add the mashed taro and rice flour into the egg mixture. Stir until the batter is smooth and lump-free.  

4. Bake the dessert: Preheat your oven to 180°C (350°F). Pour the mixture into a baking dish (or small individual ramekins).  Bake for about 45-50 minutes or until the surface is golden brown and the custard is set.  

5. Prepare the topping: Fry thinly sliced shallots in oil until golden brown and crispy. Drain on paper towels to remove excess oil.  

6. Serve: Let the dessert cool before topping with fried shallots. Slice and serve at room temperature.  

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This sweet and creamy dessert pairs perfectly with tea or coffee.  

Moo Deng Hippo Christmas
by Nong_Josh

Stewed eggs with pork belly recipe ByNong

Ingredients::

• 500 g pork belly (cut into bite-sized pieces)
• 4 boiled eggs
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon palm sugar
• 2 tablespoons vegetable oil
• 3-4 cloves garlic (minced)
• 1 teaspoon ground black pepper
• 2-3 cups water
• 1 teaspoon five-spice powder (or to taste)
• Thai basil leaves (for garnish)
  

Chocolate donuts are delicious. by Nong_Josh

Sandwich delicious by Nong_Josh

Moo Deng Hippo Wedding
by Nong_Josh

Moo Deng Hippo
by Nong_Josh

Instructions:

1. Boil the Eggs: Boil the eggs in water for about 8-10 minutes. Then, transfer them to cold water to cool down, and peel them. Sauté the Pork: In a pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Then, add the pork belly and cook until it turns golden brown.
2. Sauté the Pork: In a pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Then, add the pork belly and cook until it turns golden brown.
3. Season: Add the soy sauce, dark soy sauce, palm sugar, and five-spice powder. Stir to combine well.
4. Simmer: Pour in the water, bring it to a boil, then reduce the heat and simmer for about 30 minutes.
5. Add Eggs: Once the pork is tender, add the boiled eggs and continue to simmer for another 10-15 minutes, allowing the eggs to absorb the flavors.
6. Serve: Serve hot, garnished with ground black pepper and Thai basil leaves.

Gift bag for your loved one. By Nong_Josh

Moo Deng Hippo
by Nong_Josh

Thai Mung Bean and Pumpkin Sweet Balls Thai traditional food by Nong&Joshua

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

Fueled by love mom and caffeine. by Nong_Josh

The Little Ant's Tiny Bag of Love.
by Nong_Josh

Moo Deng Hippo Bag of Love.
by Nong_Josh

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!

Gift bag for your loved one.
by Nong_Josh

Moo Deng Hippo sits on a tree.
by Nong_Josh

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.

Fueled by love mom and caffeine. by Nong_Josh

Preparation time: 1 hour, Serves: 5-6

I like pork
By Nong_Josh

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.

Elephant tote bag is lovely.
By Nong&Joshua

Gyoza Original Recipe with Chicken and Chinese Liquor. By Nong&Joshua

 

Ingredients:

• Wonton wrappers 3 sheets
• Ground chicken 1 cup
• Finely chopped cabbage 1 cup
• Finely chopped carrot 1 cup
• Soy sauce 1 teaspoon
• Chinese liquor (optional) a small amount
• Sesame oil 1 teaspoon
• Chopped spring onions 2 tablespoons
• Grated ginger 1/2 teaspoon
• Granulated sugar 1/2 teaspoon
• Sour sauce (e.g., chili sauce or sweet and sour sauce)

Moo Deng Hippo Bag of Love.
by Nong_Josh

Spiral Notebook love food by Nong_Josh

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

Elephant tote bag is lovely.
By Nong&Joshua

Instructions:

1. Combine ground chicken, chopped cabbage, chopped carrot, chopped spring onions, grated ginger, soy sauce, Chinese liquor, sesame oil, and granulated sugar in a mixing bowl. Mix well until fully incorporated.

2. Place a spoonful of the mixture onto each wonton wrapper. Moisten the edges of the wrapper with water, then fold it in half to form a triangle. Press the edges to seal tightly.

3. Heat a small amount of oil in a frying pan over medium-high heat. Fry the wontons until one side turns golden brown. Then, add water to the pan, about 1/4 cup, and cover. Steam the wontons for 3-4 minutes over low heat.

4. Remove the wontons from the pan and serve with sour sauce or your preferred dipping sauce. Enjoy your homemade wonton soup!

I like pork
By Nong_Josh

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