Tag: topjourney

Nam Prik Ong (Spicy Tomato And Pork Chili Dip)


Nam Prik Ong (Spicy Tomato And Pork Chili Dip)

ingredients:

100g cherry tomatoes
150g minced pork
salt
Pickled Fish
shrimp paste
10 dried chilli
chopped garlic
coriander root
shallot
Vegetable to eat with Nam Prik Ong

Method

Slice coriander root, shallot, dried chilli and garlic

Slice cherry tomatoes to small piece

And put it all in mortar, Add a bit salt and pond it well

Add the Pickled Fish and shrimp paste pond carefully

Then , put the minced pork in mortar and pond softly, try to use spoon of folk to control it.

Add the slice tomato, crunch it not pond

After that, add vegetable oil in the pan and put ingrediant in mortar to the hot pan

Fried it until pork is cooked

Add a bit of stock from mortar

Wait for it cooked and have good smell, then scoop to the bowl

All done, and slice all the vegetable to eat with this Nam Prik Ong

Now, prepare all things on the plate, decorated it and eat vegetable dip in the sauce Nam Prik Ong

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Spicy Mackerel Tomato Sauce Salad Yum Pla Krapong


Ingredients
1 Lemon grass
4-5 shallot
2-3 chilli
1 Mackerel tomato sauce
2 tablespoons Lime juice
2 tablespoons Fish sauce

1. Add sugar, lemon juice, fish sauce, chliil and mix
2. Add shallot, lemon grass and makeral tomato sauce and mix
3. Add more chilli, lemon grass and coriander on top

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Chicken Stir-fry with curry powder [Kai pad pong curry]


Ingredients
30 m 1 servings 262 cals
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1 tablespoon vegetable oil, or to taste 1/4 onion, chopped 1 clove garlic, minced 1 teaspoon curry powder, or to taste 1/4 teaspoon ground cumin salt and ground black pepper to taste 1 cup chopped asparagus 1/2 cup broccoli florets 2 tablespoons water 3 1/2 ounces uncooked medium shrimp, peeled and deveined

Directions
Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

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Instant noodle With Mackerel Tomato Sauce [Mama Pla Krapong]


Ingredients
1 cup Onion
1 instant noodles
3-4 chilli
1 coriander
1 Lemon grass
1 Mackerel tomato sauce
2 tablespoons Lime juice
2 tablespoons Fish sauce

1. Ponud garlics and chilli, thoroughly.
2. Bring garlics and chilli in mix bowl
3. Add soy sauce, Fish sauce, Sugar, Lime juice
4. Add mackerel tomato sauce in another mix bowl and mash it by spoon
5. Bring boiled instant noodle in mix bowl
6. Add onion and coriander and mix

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Shrimp and Broccoli Stir-Fry [Broccoli Pad kung]


INGREDIENTS
½ pound large shrimps, peeled and deveined
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 head broccoli, cut into florets
2 tablespoons vegetable oil
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced

INSTRUCTIONS
In a bowl, combine shrimps, corn starch and Chinese cooking wine. Massage shrimps to fully coat and marinate for about 8 to 10 minutes. Drain shrimps well, squeezing any excess liquid.
In a sauce pot over medium heat, bring about 1 quart of salted water to a boil. Add broccoli and carrots and cook for about 1 to 2 minutes or until tender yet crisp. With a slotted spoon, remove from pot and plunge into a bowl of ice water until completely cold. In a colander, drain well.
In a wide, heavy-bottomed pan over high heat, heat 1 tablespoon of the oil. Add shrimps and cook, turning as needed, just until color changes. Remove from pan and drain on paper towels.
Wipe down the surface of the pan if needed. Increase heat to high and add the remaining 1 tablespoon of oil. Add onions and garlic and cook, stirring regularly, for about 30 seconds or until softened.
Add sauce and bring to a boil. Add shrimps and cook for about 1 to 2 minutes. Add broccoli and carrots and cook, stirring to combine and fully coat with sauce, for about 1 to 2 minutes or until heated through. Transfer stir-fry onto a serving platter and serve hot.

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Clear Soup with Bean Curd and Minced Pork [Kang Jued Tao Hoo]


Ingredients
200 g minced pork
200 g of Chinese cabbage
Tube tofu
4-5 garlic cloves
5-8 black pepper
2 coriander roots
spring onion
Coriander
2 cups water
Soya sauce, fish sauce, bouillon cube

1. Pounded garlic, black pepper and coriander root together.
2. Add pounded spices and soya sauce (about 1 tablespoon) into minced pork and mix them together.
3. Bring water in pot, add bouillon cube and boil until boiling.
4. Mold meat into pieces, put into boiling water (you may use a spoon to put the pieces in boiling water).
5. When pork is cooked, and then adds tofu, Chinese cabbage.
6. Season with fish sauce. Turn off the fire and sprinkle with the sliced spring onions and coriander.

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Sweet and Sour Stir-Fried [Pad-Preaw-Wan-Kai]


INGREDIENTS
1 cup sliced chicken
1 cup cut onion and green onion
1 cup cut pineapple
1 cup sliced sweet pepper (any color)
1 cup cut tomato
2 cup sliced cucumber
1 tbsp. vegetable oil
1 tbsp. minced garlic
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. oyster sauce
2 tbsp. tomato sauce (ketchup)
1 tsp. sugar

1 In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
2 In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
3 In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
4 In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.

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Indonesian Local Food – Nasi Goreng and How To Make It


Nasi goreng has been called the national dish of Indonesia, though there are many other contenders. It can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of Indonesia dinner parties. In 2011 an online poll by 35,000 people held by CNN International chose Indonesian nasi goreng as the number two of their ‘World’s 50 Most Delicious Foods’ list.
The main ingredients of nasi goreng include pre-cooked rice (1-2 plates), sweet soy sauce (10-30 mL), chilli sauce (10-30 mL), salt (1-2 teaspoons), garlic (1-2 teaspoons), shallot (2-3 pieces), chilli pepper (1 teaspoons), spring onions (2-3 pieces), cooking oil (20 mL), onions (2 pieces), eggs (2-3) and 1 slice of cucumber and 1 tomatos for garnishing. Some recipes may add black pepper, fish sauce, or powdered broth as a seasoning and taste enhancer. Eggs might be mixed into fried rice or fried separately, either as telur ceplok/telur mata sapi (sunny side up eggs), or telur dadar (omelette), and also telur rebus (boiled eggs). Originally optional, the addition of fried egg is often named as nasi goreng spesial (pakai telur) or special fried rice topped with fried egg. Step: (1) Prepare all the ingredients and pre-cooked rice. (2) Heat the cooking oil in a wok or large frying pan over high heat. (3) Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. (3) Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes. (4) Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

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Fried Eggs Spicy Salad [Yam-Kai-Daw]


Ingredients
5-6 sprigs cilantro
1 tablespoon fish sauce
1-2 limes
1/2 sliced onion
1/2 tablepoon palm sugar
3-5 Thai chili pepper
1 cup cut Chinese Celery
2 Eggs

Mix the fish sauce, lime juice and sugar together well. Add 5 tablespoons of the salad dressing to the noodles and mix well. Add onion, Chinese celery, chili peppers to the Fried eggs.

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Indonesian Local Snack – Pastel Goreng and How To Make It


Pastel goreng or curry puff is a snack from South East Asia, especially from Indonesia and Malaysia. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack. A common snack in Southeast Asia, the curry puff is one of several “puff” type pastries with different fillings, though now it is by far the most common. Other common varieties include sardines and onions or sweet fillings such as yam. In Indonesia, a curry puff is known as a pastel, although it does not necessarily contain any curry powder. Pastels are derived from the Portuguese influence in Indonesia. It refers to a pie of crust made from thin pastry, filled with meat (usually chicken) mixed with vegetables (chopped carrot and beans), rice vermicelli, and sometimes egg, then deep fried in vegetable oil.
It is consumed as a snack and is commonly sold in Indonesian traditional markets. Curry puffs are enjoyed throughout Brunei, Malaysia, Indonesia, Singapore, Thailand, and India. Ingredients: 1 tablespoon cooking oil; 1 brown onion; 400g chicken mince; 1-3 large sebago potato, peeled, cut into 1cm cubes; 1/4 cup soy sauce; 2 tablespoons mild curry powder; 2 teaspoons ground chilli powder; vegetable oil, for deep-frying; sweet chilli sauce. For pastry: 3 cups plain flour; 200g chilled butter, chopped; 2 egg yolks. Step (1) Heat canola oil in a non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up mince, for 4 minutes or until browned. Add potato and cook, stirring, for 1 minute. (2) Combine soy sauce, 2 tablespoons water, curry powder and chilli powder in a jug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Set aside to cool completely. (3) Make pastry: Place flour, butter and 1/2teaspoon salt in a food processor. Process until mixture resembles breadcrumbs. Add egg yolks and 1/4 cup water. Process until just combined. Turn dough onto a lightly floured surface. Knead until smooth. Wrap in greaseproof paper and refrigerate for 30 minutes. (4) Cut dough in half. Press each half into a disc. Roll each piece of dough between 2 sheets baking paper until 5mm thick. Using an 11.5cm biscuit cutter, cut 10 rounds from each pastry half. Spoon 1 tablespoon mince mixture into centre of each pastry round. Fold pastry in half to enclose mixture, folding edges over to seal. (5) Half-fill a large saucepan or wok with vegetable oil. Heat over medium-high heat until hot. Deep-fry curry puffs, in batches, for 1 to 2 minutes or until pastry is golden. Transfer to a wire rack to drain. Serve hot with chilli sauce.

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