Tag: top journey

Moo Ma nao [Boiled Pork with Lime Garlic and Chili Sauce]


Moo Ma nao [Boiled Pork with Lime Garlic and Chili Sauce]

ingrediants

Red and green chilli
Garlic
Lime
Dark soy sauce
Sugar
Peppermint
Kale
Pork 30 G.

Method

Slice Kale, we use both leave and stem, try to peel stem for remove bitter

Freeze Kale by ice, we need it crisp feeling

and Slice pork to small piece

Slice lemon into round shape by decorated reason

Next Slice Red Chili and garlic, be careful

Pick peppermint leaves

Prepare the pot, add water a bit and put pork, stire until pork cooked

Add sugar 1-2 Tbs and Dark soy sauce about 5 Tbs

Put Red and green chilli and Garlic

Add Lime juice and slice lime

This dish is good going with beer or liqure because it saur and hot taste.

Then, decorated Kale and ingrediant in the pot

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Kang Liang Goong Sod [Thai Spicy Mixed Vegetable Soup with Prawns]


Kang Liang Goong Sod [Thai Spicy Mixed Vegetable Soup with Prawns]

ingrediant:

Pumpkin young leaves
Bottle Gourd
luffa gourd
Sajor-caju Mushroom
baby corn
shallot
pepper
shrimp paste
Dried shrimp
Prawn

Method:

Peeled Prawn, and slice Pumpkin young leaves, luffa gourd and Bottle Gourd

Try to slice into bite

slice baby corn and shallot well

Soak Dried shrimp for 5-10 Min. and its time for mortar

Put Dried shrimp in mortar and pond fine

Add shrimp paste, slice shallot and pond

Add Dried shrimp again

Use 3-5 Prawn add in mortar and and pond until mix together

No technic to pond but just careful its ingrediant remove from mortar

Then, Add water in the pot, wait to boil

And put the ingrediant we pond in the hot pot

Add prawn first, follow with all slice vegetables

Add Sajor-caju Mushroom on top and increase the heat

Try to taste it, you can add sugar for sweet, saur from lemon or salty from fish sauce as well, up to your taste

Next add basil leaves if you need more spicy and good smell.

Wait for 5-7 Min. and Finish

Scoop your ‘Kang Liang Goong Sod’ in the bowl, this powerful dish can heal your cold too, good food for good health!

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Tom yum koong (River prawn in spicy soup)


Tom yum koong (River prawn in spicy soup)

Ingredients:

Lemongrass
Ginger
Mushroom
kaffir lime leaves
Celery
Tomato
Lime
chilli paste
red and green chilli
Artificial cream 1 cup
River prawn 100 G.

Method:

Peeled prawn and clean it well, rest on the plate

Prepare all vegetable

Start by Slice ginger and lemongrass in small piece and also tomato in bite

Pick kaffir lime leaves, Yes we use only leaves, no stem

Slice lime, and remove the lime seed

Slice red and green chilli in verticle

Then, add water in the pot, when boil, put all vegeatble

Add the chilli paste about 2 Tbs

And fish sauce 2 Tbs

After that, put the River prawn

Then, put mushroom and stir well

Pour 3-4 Tbs Artificial cream for good taste

And plus the red and green chilli , kaffir lime leaves on the top

wait about 5 Min, when boil , close fire and add Lime juice

Scoop to bowl and decorated

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Goong Ob Woonsen [Prawns potted with vermicelli]


Goong ob woonsen [prawns potted with vermicelli]

ingredients:

Prawns 300 G.
Vermicelli 200 G.
Pork fat 50 G.
Garlic
Pepper
Dark soy sauce
Soy sauce
oyster sauce
Sesame oil
sugar
ginger
coriander root
spring onion
celery

method

1. Slice garlic and ginger, peel slowly and carful, try to pong garlic and slice ginger

2. Put pepper in mortar, pond it find

3. Slice pork fat in square shape
4. Put it pork fat in the hot pan, wait until its fat melt and stire carefully
5. Add slice ginger and garlic, coriander root, this ingrediant make good smell
6. Then, spray pepper on top and place 3-4 prawn on it
7. Pour Sesame oil, oyster sauce, Dark soy sauce, Soy sauce and sugar on the vermicelli
8. Stir it well and put in the pan
9. Add the stock and close the pan lid
10. Try to open and stir until it cooked
11. wait for Vermicelli is soft and prawn look great
12. Add spring onion and celery on the top and close lid
13. Well done, decorate all ingrediant on plate
14. Time to eat !!

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Geang Care Gai (Chicken & mixed vegetables with a Northern Thai Spices)


Geang Care Gai
(Chicken & mixed vegetables with a Northern Thai Spices)

Ingredients:

Chicken 200 gr.
Winged Bean
Yard long bean [purple]
Cha-Plu [Piper Samentosum]
Vegetable Humming Bird
Egg plants
small eggplant
Mushroom
Pea Eggplant
Parsley
coriander
spring onion
Puk Ped [Acmella oleracea]
lvy Gourd
Yard long bean [green]
Horse Radish Tree

Sauce ingrediant :
Garlic
Onion
pickled fish
shrimp paste
Dried chilie

Method
1. First thing is Pick all vegetables in to the bowl and clean them
2. Clean and Slice mushroom
3. Slice Yard long bean, Pea Eggplant to good shape
4. Pick Pea Eggplant
5. Slice Egg plants in beauty shape and also slice lvy Gourd , green yard long bean
6. Everything ready in the bowl
7. Slice chicken to small piece.
8. Now its time for sauce, start with chop the pickled fish [strong smell]
9. we have mortar and put the garlic, Dried chilie, onion, shrimp paste, pickled fish and pond it until mix well.
10. Then, prepare your pan and fried its sauce with oil, put chicken and add water
11. Put mushroom and any vegetable
12. Stir it about 4-5 Min. , Then add the other vegetable
[This is no formula you can add them all in same time]
But the last one should be coriander and spring onion
Its Ready !!

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Hoi-Tod [Mussel fried in egg batter]


Mussel fried in egg batter

Ingredients:

Steam Mussel 100 G.
2 egg
Bean sprout 1 cup
Seafood Batter Mix Flour
vegetable oil
ketchup

Method:

1. Pour Batter Mix Flour to the bowl and add water, then stir until mix well.
2. Add the egg and stir
3. Add Steam Mussel
4. Prepare the pan, pour vegetable oil
5. Pour the mix flour with mussel in the hot pan
6. Put the egg on top for good smell and good colors
7. spread it out to all surface

9. Fried the bean sprout, put it in plate
10. Then, put the Hoi-Tod pancake in plate,
11. add some steam mussel on top and a bit coriander for decorated
12. Eat it with ketchup or chillie sauce

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Namprick pla too [mackerel fried and Thai hot sauce] Grand Mom Recipe


Namprick pla too

Ingredients:

1. Lime
2. Yard long bean
3. Winged Bean
4. Vegetable Humming Bird
5. small eggplant
6. guinea-pepper
7. Garlic
8. shrim paste
9. Dried Shrimp
10. palm sugar
11. mackerel
12. Pea Eggplant

1. Peel the garlic and prepare it in the bowl.
2. Pick the guinea-pepper and small eggplant, clean it and prepare in the bowl.
3. Put Dried Shrimp, Garlic, guinea-pepper in the mortar and pond it untill be crushed
, next step, add the palm sugar and shrim paste
4. Pond it until all ingrediant mix together, it may long time for unexperiance people.
5. Add the Pea Eggplant , pond it well
6. Slice limes and crunch for it juice in mortar, we used about 2 lime and mix.
7. Add water, now it have very strong smell
8. sprinkle the Dried Shrimp, this make crisp feeling
9. Then, scoop it ‘Nam Prick’ to the bowl
10. Prepare all fresh vegetable by clean it and put them it the pot.
11. Boil it about 10 min. and lift to strainer, now we have ‘Nam-Prick’ , fresh vegetable
12. Last step, fried the mackerel
13. Its finished and serve all in the same plate
14. Time to decorate your ‘Nam-Prick-Pla-Too’ !!

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Spicy Salad – Som Tum


Ingredients
2 cloves of garlic
5 Thai chillies (up to you how many depending on how spicy you want it)
2 tablespoons shelled roasted peanuts
1 tablespoon fish sauce
? – 1 tablespoon palm sugar (can also substitute brown sugar)
1 – 2 limes (I used about 2, but I like things pretty sour)
1 tablespoon of dried shrimp (optional)
1 – 2 small tomatoes (the som tam tomatoes in Thailand are different from regular tomatoes – they are known as sida tomatoes, but you could use just 1 roma tomato)
1 big handful of slivered green papaya (depending on the size of your papaya, I used only about ? of my papaya in this recipe, but papayas come in many different sizes and shapes)
To garnish
Long-beans or green beans
Green cabbage
Thai sweet basil
More roasted peanuts

Instructions
After washing the green papaya, peel off the skin using a carrot peeler (or a knife will do as well). You can then either use a cheese grater to shave the papaya, or you can do it the traditional way and hack at the papaya with your knife until there are numerous vertical cuts, then shave off the top layer into thin slivers, and repeat. I like the traditional method as you get bigger, un-even, pieces of green papaya. Cut enough green papaya to have a big handful worth for this recipe.
Add 2 cloves of peeled garlic and 5 chillies (or however many you like) to the mortar (krok). Pound them for a few seconds until the garlic is crushed and chilies are reduced to small bits.
Add ? tablespoon of palm sugar, 1 tablespoon of fish sauce, and then squeeze the juice from 1 – 2 limes into the mortar. You can always start with less seasoning and add more to your liking.
Mix and pound the dressing, making sure the palm sugar gets fully dissolved into the liquid (so no one bites into a chunk of pure palm sugar).
Add about 1 tablespoon of roasted peanuts (no need to measure, just grab some with your hand), 1 tablespoon of dried shrimp, and then roughly slice in the tomatoes into the mortar.
Pound the mixture for about 30 seconds, lightly breaking up the tomatoes, shrimp, and peanuts. No need to pound too hard.
Last step is to toss in a big handful of the green papaya shavings. Mix it all together, doing a combination of using just a spoon and pounding lightly, but no need to pound hard. Make sure the dressing is coating all the green papaya and that the salad is evenly mixed through and through.

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green curry with chicken


Chicken green curry recipe
(ingredients.)
1. 500 g chicken meat.
2. Green Curry Paste 150 g.
3. Coconut milk 250 g.
4. Eggplant Brittle(cut in 4 parts) children 8-10.
5.kaffir lime leaves.
6. Basil leaves (put like).
7. Red chillies (cut lengthwise) 2-3
(Garnish.)
1 tsp Salt.
2 tbsp fish sauce.
3 tbsp Palm sugar.
Preparation of Green Curry With Chicken
Put coconut milk to a boil in a pan by use medium heat. Boil it around 5 minute
Put green curry paste to a pan and stir it.
Put the chicken and boil for 1-2 minutes add then put fish sauce sugar and soup stock powder to a pan.
Put eggplant, kaffir lime leaves and basil. boil it 5 minute and then serve in a bowl.

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Stir-fried Pork Basil and Fried Egg Tofu


Ingredients

2 egg tofu

200g Minced pork

1 tablespoon garlic and chilli

2 thai basil
flour

1 tablespoon soy sauce
1tablespoon oyster sauce

1. Egg tofu mix with flour
2. Heat the vegetable oil in pan
3. Add the egg tofu in pan
4. Fry it careful, egg tofu is very soft
5. When it brown remove it from the pan
6. Heat your wok on high heat,
and add about 1 tablespoon of oil to the pan.
7. When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so
until they get really fragrant, but don’t let them burn or get too dry.
8. Toss in your pork. Keep stir frying continuously. At this stage you want to continue
to stir and cook your pork until it’s just about fully cooked all the way through
9. Add oyster sauce, water and soy sauce
10. Add thai basil and stir
11. Bring it topping on fried egg tofu

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