Bread soaked in milk recipe by Nong_Josh

Ingredients:

- Bread slices

- Vegetable oil

- Milk

- Eggs

- Sugar

- Cinnamon

Instructions:

1. Cut the bread into bite-sized pieces, not too large.

2. Soak the bread pieces in milk until they are well-coated.

3. Dip the soaked bread pieces in beaten eggs.

4. Fry the egg-coated bread pieces in a pan with hot oil until they turn golden brown.

5. Remove from the pan and coat them in a mixture of sugar and cinnamon.

6. Arrange on a plate and serve as a snack to enjoy with a cup of aromatic coffee.

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Thai-Style Pork Congee with Egg and Pork Liver by Nong_Josh

Ingredients:

• E 300 grams of pork shoulder
• 100 grams of pork liver
• 1 cup of jasmine rice
• 8 cups of water
• 2 eggs
• 4-5 cloves of garlic เ
• 1 shallot
• 3-4 Thai chilies
• 2-3 kaffir lime leaves
• 1 stalk of cilantro
• 1 teaspoon of salt
• 2 tablespoons of vegetable oil
• 2 tablespoons of light soy sauce
• 1 tablespoon of dark soy sauce
• 1 teaspoon of granulated sugar
• Fresh Thai chilies for garnish
• Fresh green onions for garnish
• Ground pepper for garnish

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Instructions:

1. Prepare the Pork: Clean the pork shoulder and cut it into small pieces.
2. Cook the Rice: Rinse the jasmine rice and cook it with 8 cups of water until the rice is soft.
3. Make the Soup: Add the pork pieces to the boiling rice water and cook until the pork is tender.
4. Prepare the Pork Liver: Clean the pork liver and cut it into small pieces. Boil the pork liver in boiling water for a short time until cooked.
5. Prepare the Seasoning: Pound the garlic, shallot, and Thai chilies until fine. Heat the vegetable oil in a pan and sauté the pounded seasoning until fragrant.
6. Season the Congee: Add the sautéed seasoning to the congee and season with salt, light soy sauce, dark soy sauce, and granulated sugar.
7. Add the Eggs: Crack the eggs into the congee and stir until the eggs are cooked.
8. Garnish: Slice the kaffir lime leaves thinly and add them to the congee. Chop the cilantro and add it to the congee. Garnish with fresh Thai chilies, green onions, and ground pepper.
9. Serve: Serve the congee in bowls with additional seasonings as desired.

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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

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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.

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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

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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.

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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)  

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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.  

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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)

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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.

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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

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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!

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