Recipe
Delicious grilled pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 40 minutes 4 places ingredient 60 grams of Rosdee Menu, marinated and grilled 30 grams coriander root 140 grams coconut sugar 2 teaspoons dark soy sauce 4 teaspoons soybean oil 1 teaspoon salt 1 teaspoon sweetened condensed milk 1 kilogram pork hip 200 grams of pork fat Preparation Add coriander, coconut sugar, dark soy sauce, soybean oil, salt, and Ros Dee Grill Seasoning Powder into a bowl and mix until the sugar dissolves. Then add evaporated milk and mix until all ingredients are combined. Then add pork hip, pork fat pieces, marinate for about 30 minutes or overnight. Soak the skewers that you will use to skewer the pork in water first so that they won't burn when you grill them. Before grilling, apply oil to the grill to prevent the pork from sticking to the grill. Then grill the pork. Then use a brush soaked in pork fat and vegetable oil that we used for marinating to brush on the grilled pork. This will make the pork even more tender.
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Pork dumplings
food Food type Main Ingredients Take time Serve Thai Snacks pig 60 minutes 30 places ingredient 2 teaspoons Dek Somboon Concentrated Oyster Sauce 2 teaspoons Dek Somboon Soy Sauce, Recipe 1 Perfect Child, Jigchow Sauce 250 grams of bouncy pork 100 grams of minced pork 200 grams minced pork 1 egg white 15 grams of sugar 5 grams of salt 2 teaspoons sesame oil 15 grams of tapioca flour 30 sheets of dumpling sheets 2 shiitake mushrooms Preparation Place ice in a bowl for kneading the filling of the dumplings. Add the pork balls, minced pork, and minced pork fat. Mix the ingredients together and knead by hitting the bowl. Add egg whites and egg yolks and knead until it becomes sticky and bouncy. Add sugar, salt, ground pepper, sesame oil, then add Dek Somboon, concentrated oyster sauce, Dek Somboon light soy sauce formula 1. Add tapioca flour and mix well. Cut the sheets into round shapes, cutting off the corners. Cut the shiitake mushrooms into small cubes. 6. Wrap the dumplings beautifully. Add mushrooms to decorate the dumplings. 7. Steam for about 7-8 minutes until cooked. 8. Arrange on a plate and serve with Dek Somboon, Jig Cho sauce.
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Pig invades condo
food Food type Main Ingredients Take time Serve Thai Meat dishes Seafood 20 minutes 1 place ingredient 200 grams of sliced pork neck (garlic pork) 10 grams of coriander root (pork with garlic) 5 grams of pepper (pork with garlic) 10 grams of garlic (garlic pork) 2 teaspoons light soy sauce (garlic pork) 4 teaspoons oyster sauce (pork with garlic) 1 teaspoon sugar (pork with garlic) ½ teaspoon salt (garlic pork) 1 tablespoon oil (for marinating pork) (Garlic Pork) 1 teaspoon of Ros Dee Pork Seasoning Powder (Garlic Pork) 2 tablespoons oil (for stir-frying) (pork with garlic) Plain water (garlic pork) 3 eggs (condo omelet) 1 teaspoon light soy sauce (for condo omelet) ½ teaspoon Ros Dee Pork Seasoning Powder (Condo Omelet) Vegetable oil (condo omelet) 1 teaspoon fried garlic (condo omelet) Coriander (Condo Omelet) Chili peppers (Condo omelet) Preparation Pork marinating process Add sliced pork neck, coriander root, garlic, light soy sauce, oyster sauce, sugar, salt, oil (for marinating pork) into a bowl. Mix well and add seasoning powder and pork seasoning powder. Condo Omelet Making Process Crack an egg into a prepared bowl, add light soy sauce, seasoning powder, pork seasoning powder and beat together. Then fry over low heat, using a spatula to quickly stir the eggs so they don't overcook. Then use the back of a spatula to help the eggs form into shape and add oil. The next step for making garlic pork When the pan is hot, add the pork and stir-fry until the pork is cooked and yellow. Then arrange on a plate, sprinkle with fried garlic, coriander and chili to make it look more appetizing.
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Seafood congee
food Food type Main Ingredients Take time Serve Thai Rice and flour Seafood 60 minutes 2 places ingredient 10 grams of coriander root (pork stew) 10 grams of garlic (pork stew) 10 grams of pepper (pork stew) 250 grams of boiled pork belly (pork stew) 50 grams of crispy squid (pork jerky) 100 grams of fresh shiitake mushrooms, cut into squares (pork stew) 100 grams of sugar pap (pork stew) 5 teaspoons oyster sauce (pork stew) 5 teaspoons of light soy sauce (pork stew) 5 teaspoons seasoning sauce (pork stew) 1 cube, Ros Dee - Soup cube (pork stew) 25 grams of dried shrimp soaked in fish sauce (pork stew) 200 ml. plain water (pork stew) 500 ml. water (broth) 1 cube, Ros Dee - Soup cube (Soup) 100 grams of finely chopped soybean paste (soybean paste sauce) 30 grams of sugar (soybean sauce) 30 grams of lime juice (soybean paste sauce) 30 grams finely chopped ginger (soybean paste sauce) 30 grams finely chopped garden chili (soybean paste sauce) ¼ cup good stock (soybean paste) 30 grams finely chopped garlic (soybean paste sauce) 240 ml. broth (rice soup) 100 grams of cooked rice (porridge) 100 grams of pork stew (rice porridge) 60 grams of shrimp, size 25 pieces/kg (rice porridge) 60 grams of fresh squid (porridge) 60 grams of sea bass (rice porridge) 10 grams of fresh boiled shiitake mushrooms (rice porridge) 5 grams of chopped celery (rice porridge) 3 grams of pickled mustard greens (rice porridge) 3 grams of sliced ginger (rice porridge) 1 teaspoon fried garlic (rice porridge) 5 grams chopped green onions (rice porridge) 20 grams of crab sticks (rice porridge) Preparation The first step in making pork stew Add oil to the pan, then add the three ingredients (garlic, pepper, coriander root). Stir-fry until well blended. Then add the pork belly (pork belly that has been slightly boiled). Then add the squid, fresh shiitake mushrooms, palm sugar, oyster sauce, light soy sauce, seasoning sauce, and Ros Dee soup cube, which will help to make the pork stew taste better and more fragrant. Then add the dried shrimp, add a little water, and simmer until the sauce is absorbed into the pork. Soup making steps Boil the Ros Dee soup cubes in a pot with water. While waiting for the soup to boil, you can stop by to add the soybean sauce. Steps for making soybean sauce 1. Put soybean paste in a bowl, add sugar, lime juice, minced ginger, minced garden chili, stock, minced garlic, mix well. Then boil the ingredients such as river prawns, fresh squid, and sea bass. For the rice porridge, boil the wet cooked rice for 1 minute to get beautiful rice grains. Then add the pork, shrimp, fresh squid, sea bass, boiled shiitake mushrooms, chopped Chinese celery, pickled mustard greens, and add the flavorful soup. Sprinkle with sliced ginger, fried garlic, sliced spring onions, and crab sticks. That's it, the "Seafood Porridge" is finished.
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Stir-fried sea bass with chili and salt
food Food type Main Ingredients Take time Serve Thai Snacks fish 30 minutes 3 places ingredient 500 grams of Q-Fresh frozen sea bass fillet 1 kilogram of crispy fried flour 1 bottle palm oil (for frying) 1 tablespoon soybean oil (for stir-frying) 1 tablespoon fish sauce 1 tablespoon seasoning sauce 2 tablespoons sugar 2 tablespoons water 40 grams of red chili peppers 70 grams fried garlic 30 grams chopped green onions ½ teaspoon salt 1 head of lettuce ((Miang ingredients)) 3 diced limes ((Miang ingredients)) 1 red oak tree ((Miang condiment)) 100 grams of fried or roasted cashew nuts ((Miang ingredients)) 3 large Thai shallots, diced ((Miang ingredients)) 1 sprig of coriander ((Miang seasoning)) Preparation Take the Q Fresh sea bass, cut into beautiful pieces, coat it in flour and fry it until crispy, then fry it in a pan. Then make the sauce by heating a pan, adding oil, fish sauce, seasoning sauce, sugar, and water. Mix until dissolved. Then add the red chili peppers and mix again. Add the fried sea bass into the pan, followed by the fried garlic, chopped spring onions, red chili, and Nam Miang sauce. Mix everything together over high heat. Sprinkle a little salt on top and it's done. Place on a plate and serve.
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Sea bass congee
food Food type Main Ingredients Take time Serve Thai Rice and flour pig 30 minutes 1 place ingredient 1/2 tablespoon fried garlic ((rice porridge recipe)) 1 tablespoon spring onion ((rice porridge recipe)) 1 tablespoon celery ((rice porridge recipe)) 85 grams of soybean paste ((dipping sauce recipe)) 20 grams coriander root ((dipping sauce recipe)) 35 grams peeled garlic ((dipping sauce recipe)) 20 chili peppers ((dipping sauce recipe)) 20 grams of light soy sauce ((dipping sauce recipe)) 20 grams of vinegar ((dipping sauce recipe)) 25 grams lime juice ((dipping sauce recipe)) 30 grams of granulated sugar ((dipping sauce recipe)) 2 tablespoons boiled water ((dipping sauce recipe)) 1 liter of water ((soup recipe)) 1 tablespoon chicken seasoning powder ((soup recipe)) 8 grams sliced galangal ((soup recipe)) 8 grams celery root ((soup recipe)) 5 grams crushed garlic ((soup recipe)) 1/2 teaspoon crushed pepper ((soup recipe)) (Use 450 ml of stock for 1 cup of rice porridge) 50 grams of Q-Fresh frozen sliced sea bass fillet (size 10-15 grams/piece) ((rice porridge recipe)) 1/2 tablespoon of pickled mustard greens ((rice porridge recipe)) 1/4 teaspoon ground pepper ((rice porridge recipe)) 1 tablespoon light soy sauce ((rice porridge recipe)) Preparation Stock making process Put water in a pot, add chicken seasoning powder, sliced galangal, celery root, crushed garlic, crushed pepper. Once our stock has boiled, we will strain it to get only the stock. Add cooked rice into the pot, followed by frozen sea bass from Qfresh. Once the fish is cooked, it will be delicious and sweet. While we are adding the sea bass, do not stir at all because it will make the soup smell fishy. We will stir again only when the water boils to reduce the fishy smell. Then add Chinese celery, ground pepper, white soy sauce, fried garlic, Chinese celery, and spring onions. Steps for making dipping sauce Put soybean paste, coriander root, Thai garlic, chili, sugar, boiled water, lime juice, light soy sauce, vinegar into a pot, then blend.
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Patongo
food Food type Main Ingredients Take time Serve Thai Snacks Flour and bread 90 minutes 50 places ingredient 500 grams of wheat flour, Kite brand 1 teaspoon yeast 1½ teaspoons ammonia 1 ¾ cups water 3 teaspoons sugar ½ teaspoon baking soda 1 tablespoon salt 1 tablespoon vegetable oil 1.5 liters Pomegranate Palm Oil (for frying) Preparation Mix the flour ingredients. Mix the Kite brand flour, yeast, and ammonia together. Then sift. Mix the water ingredients, add water, sugar, baking soda, salt, and vegetable oil. Mix well. Use a hand whisk to make a well in the center of the flour mixture. Pour in the water mixture and stir gently in the same direction until just combined. Rest the dough for about 1 hour or until it doubles in size. Sprinkle flour all over the rolling area, then pour the rested dough into it. Sprinkle flour on top of the dough. Divide the dough into equal pieces and use a skewer dipped in water to form pairs. Heat oil in a pan for frying. Fry until the batter is golden brown on each side. When the fried dough sticks are cooked, scoop them out and drain the oil. Serve immediately.
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Hat Yai fried chicken
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 45 minutes 2 places ingredient 60 grams of sliced shallots (for marinating) 15 grams of Thai garlic (for marinating) 1/4 teaspoon ground cumin (for marinating) 1/4 teaspoon white peppercorns (for marinating) 1/2 teaspoon coriander seeds (for marinating) 1/2 tbsp seasoning sauce (for marinating) 15 grams pomegranate, palm oil (for marinating) Pomegranate, palm oil ((for frying)) 3/4 teaspoon salt (for marinating) 1 teaspoon seasoning powder (for marinating) 3/4 tablespoon brown sugar (for marinating) 25 grams of wheat flour (for marinating) 30 ml. water (for marinating) 1 piece chicken leg with hip (for marinating) 10 grams red chili ((for making dipping sauce)) 1 root coriander root (for making dipping sauce) 20 grams garlic ((for making dipping sauce)) 2 tablespoons water (for making dipping sauce) 50 ml. vinegar (for making dipping sauce) 1 teaspoon salt (for making dipping sauce) 120 grams of sugar (for making dipping sauce) Preparation Add oil to a pan and fry the shallots without using too high heat. After we have fried the shallots, let's make the dipping sauce using red chili, coriander root, and garlic. Then pound all three ingredients until they are a single texture. When it is finely ground, add the mixture of water, vinegar, salt, and sugar into a pot and heat it up. Then add the ground ingredients. Then turn off the gas. Make the chicken marinade by pounding garlic, ground cumin, white peppercorns, and coriander seeds until fine. Once finely pounded, scoop into a container for marinating the chicken. Then add seasoning sauce, pomegranate, palm oil, salt, seasoning, brown sugar, wheat flour, water. Mix until well blended. Then add chicken and marinate for 30 minutes. If you want it to be more delicious, you can marinate it overnight. Put the chicken skin in the pan and fry it. Use medium-low heat. Do not use high heat because the chicken will not cook and will burn.
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Banana Fritters in Fresh Coconut Milk
food Food type Main Ingredients Take time Serve Thai Dessert fruit 2 minutes 40 places ingredient 5 ripe bananas 100 grams of rice flour 10 grams corn starch 5 grams baking powder 80 grams of grated white coconut ½ teaspoon salt 125 grams coconut milk 30 grams of sugar 25 grams of roasted white sesame seeds 55 grams of lime water Pomegranate in palm oil (for frying) Preparation Start mixing the dough by mixing rice flour, corn flour, and baking powder and sifting them together. Season with sugar and salt. Pour lime water into the coconut milk and mix well. Add grated white coconut and roasted white sesame seeds. Once the ingredients are mixed, cut the ripe bananas into slices and mix well. Heat the ruby palm oil over low to medium heat. When the bananas start to turn yellow, add the pandan leaves at the end to enhance the aroma. Scoop out and drain the oil.
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Pork Leg Rice (Restaurant Recipe)
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 120 minutes 10 places ingredient 4 tablespoons vegetable oil ((braised pork seasoning)) 60 grams of cinnamon ((five-spice powder)) 60 grams of star anise ((five-spice seasoning)) 100 grams of Thai garlic ((Chinese five-spice seasoning)) 50 grams of Chong Jia ((finely chopped pork seasoning)) 100 grams of shallots ((five-spice seasoning)) 50 grams of Chinese chives ((Chinese five-spice seasoning)) 120 grams of brown sugar ((braised pork seasoning)) 150 grams of Dek Somboon Thick Oyster Sauce 1.5 – 2 kilograms, front leg of pork 100 grams of light soy sauce 100 grams of dark soy sauce 120 grams brown sugar 80 grams of Chinese rice wine 500 grams of shredded mustard greens (pickled mustard greens) 3 liters of water 300 grams of baby emperor salt oil 2 tablespoons cornstarch ((per 40 ml of water)) Preparation Boil the minced pork leg in water. Stir-fry with five spice powder, oil, cinnamon, star anise, garlic, Chinese chives, shallots, and herbs. Increase the heat and stir-fry until fragrant. Add brown sugar. Bring the stir-fried braised pork to a boil over the pork leg. Add water, chopped oysters, light soy sauce, dark soy sauce, and brown sugar. Wait for the water to boil, add Chinese rice wine, and boil over medium heat for 1.30-1.40 hours. Scoop the braising liquid to boil the sliced pork. Boil the baby emperor with plain water. Make the sauce using the braising liquid used to boil the sliced pork. Bring to a boil and add cornstarch. Serve with rice and pork leg.
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Grilled Pork with BBQ Sauce
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 20 minutes 2 places ingredient 300 grams of pork loin (for marinating the pork) 1 tbsp sweet red sauce (for marinating pork) 1 tablespoon garlic (for marinating pork) 1 tablespoon shallots (for marinating pork) 1 tablespoon coriander root (for marinating pork) 1 teaspoon crushed soybean paste (for marinating pork) 1 tablespoon of Dek Somboon brand oyster sauce (for marinating pork) ½ teaspoon pepper ((for marinating pork)) 1 teaspoon cornstarch (for marinating pork) 1 tablespoon of green-capped seasoning sauce, Dek Somboon brand (for marinating pork) 1 tablespoon sweet red sauce ((BBQ sauce)) ½ tbsp crushed soybean paste ((BBQ sauce)) 1 tablespoon oyster sauce ((BBQ sauce)) 1 teaspoon garlic ((BBQ sauce)) 1 teaspoon shallots ((BBQ sauce)) 1 teaspoon coriander root ((barbecue sauce)) ½ teaspoon pepper ((BBQ sauce)) 1 tablespoon of Dek Somboon brand light soy sauce ((BBQ sauce)) 1 teaspoon cornstarch ((BBQ sauce)) Preparation First, marinate the pork with red sauce, garlic, shallots, coriander root, crushed soybean paste, oyster sauce, pepper, cornstarch, and Dek Somboon green cap seasoning sauce. Marinate for 10 minutes. Barbecue sauce, red sauce, crushed soybean paste, oyster sauce, garlic, shallots, coriander root, pepper, Dek Somboon brand light soy sauce, cornstarch Grill pork, apply BBQ sauce, grill until cooked. Serve with fresh vegetables.
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fish maw
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup Seafood 30 minutes 4 places ingredient 100 grams of oyster sauce, concentrated formula, Dek Somboon brand 300 grams of dried fish maw 30 grams ginger 5 stalks of spring onions 25 grams of Chinese liquor 3.5 liters of water 2 cubes of soup stock 2 tablespoons sugar 1 ½ tablespoons dark soy sauce 2 ½ tablespoons soy sauce 60 grams of seasoning sauce 2 roots of coriander root 45 grams of shiitake mushrooms 300 grams of bamboo shoots, cut into strips 240 grams Hong Kong tapioca flour 1 teaspoon pepper 2 pieces of chicken blood 500 grams chicken breast 30 boiled quail eggs 100 grams of coriander As you like, Jigchow Boiled white rice vermicelli Preparation Bring water to a boil and soak the fish maw for about 10 minutes. Squeeze out the water and boil with ginger and spring onion for about 10-15 minutes. Remove and place in cold water and squeeze out the water. Cut into bite-sized pieces. Mix with Chinese rice wine for aroma. Bring water to a boil, add stock cube, sugar, dark soy sauce, light soy sauce, coriander root, and chopped oysters, Dek Somboon brand, concentrated formula, followed by shiitake mushrooms, boil until boiling again. Add fish maw, bamboo shoots, sliced into strips. When boiling, slowly add the cornstarch and stir. Finally, add the blood and pepper and stir to combine. Ready to serve
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Chinese mixed dessert with vanilla ice cream (bokkee)
food Food type Main Ingredients Take time Serve Thai Dessert Potatoes and beans 30 minutes 1 place ingredient 70 grams of ginkgo nuts ((ingredients for blanching)) 40 grams lotus seeds (ingredients for blanching)) 40 grams red beans ((ingredients for blanching)) 50 grams of water chestnuts ((ingredients for blanching)) 30 grams sweet corn ((ingredients for blanching)) 50 grams of wonton (ingredients for boiling) 1 liter water ((for making syrup)) 1 kilogram sugar ((for making syrup)) Syrup ((syringe process)) 50 grams of water chestnuts ((welding process)) 30 grams of sweet corn ((boiling step)) 70 grams of Ginkgo ((Boiling process)) 40 grams of lotus seeds ((Boiling process)) 40 grams of red beans ((Boiling step)) 1 tablespoon of longan (for garnishing) 1 tablespoon red beans (for garnishing) 1 tablespoon lotus seeds (for garnishing) 1 tablespoon ginkgo nuts (for garnishing) 1 tablespoon grass jelly (for garnishing) 1 tablespoon water chestnuts (for garnishing) 1 tablespoon of pickled mustard greens (for garnishing) 1 scoop ice cream (for plating) Sweet dark soy sauce, Dek Somboon brand ((for plating)) Preparation To make syrup, bring water to a boil and add sugar. Stir until the sugar dissolves. Put the boiled water chestnuts, corn, ginkgo nuts, lotus seeds, and red beans in the syrup one at a time until all are done. Boil wonton in water until cooked. When it floats, scoop it out and put it in cold water. Arrange all ingredients on a plate beautifully. Place ice cream on top and pour sweet soy sauce over. Serve.
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Noodles with bouncy pork
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 50 minutes 1 place ingredient 150 grams of pork loin (bouncy pork (for 2 plates)) 1 egg white (chicken egg) (bouncy pork (for 2 plates)) 1 teaspoon sugar (boiled pork (for 2 plates)) 1 ½ tablespoons of concentrated oyster sauce, Dek Somboon brand (bouncy pork (for 2 plates)) ½ teaspoon baking soda (bouncy pork (for 2 plates)) 2 teaspoons cornstarch (bouncy pork (for 2 plates)) 1 tablespoon oil (bouncy pork (for 2 plates)) 80 grams of Hong Kong Kale (gravy for 1 dish) 20 grams of carrots (gravy (for 1 dish)) 20 grams of oyster mushrooms (gravy (for 1 dish)) 300 ml Chicken Stock (Graduation Sauce (for 1 dish)) 1 tablespoon Chinese rice wine (gravy for 1 dish) 2 tablespoons of concentrated oyster sauce, Dek Somboon brand (gravy for 1 dish) 1 teaspoon sugar (gravy for 1 dish) 80 grams of bouncy pork (gravy for 1 dish) 2 tablespoons cornstarch (gravy for 1 dish) ½ teaspoon dark soy sauce, Dek Somboon brand (gravy for 1 dish) 2 teaspoons of soybean paste, Dek Somboon brand (gravy for 1 dish) ½ teaspoon pepper (gravy for 1 dish) oil 50 grams of large noodles Preparation Soft pork Marinate pork with egg white, sugar, oyster sauce, baking soda, oil and leave for 25-30 minutes. Then boil. Boil the vegetables until 80% cooked. Stir-fry them, add chicken stock, Chinese rice wine, concentrated oyster sauce, sugar, and boil until boiling. Then add cornstarch mixed with water, dark soy sauce, and soybean paste. Stir-fry the wide noodles with oil, then pour the sauce over the noodles and tender pork. Serve.
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Southern Thai Curry Noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta crab 40 minutes 3 places ingredient 300 ml. Amphawa coconut milk 100 grams of snakehead fish 80 grams of southern curry paste 1 piece Garcinia 1 teaspoon shrimp paste 2 tablespoons fish sauce 1 teaspoon palm sugar 2 kaffir lime leaves 1 stalk of crushed lemongrass 400 ml stock 300 grams of rice vermicelli 100 grams of bean sprouts ((side dish)) 50 grams of pickled cabbage ((side dish)) 50 grams of stink beans ((side dish)) 50 grams of longan ((side dish)) 100 grams of cucumber ((side dish)) 50 grams of basil leaves ((side dish)) 3 boiled duck eggs ((side dish)) Preparation Bring a pot of water to a boil, add crushed lemongrass and torn kaffir lime leaves. Put the fish into the boiling water (no need to stir). Wait until cooked. Remove the fish from the water. Take the removed fish and pound it until the fish is fluffy. Add shrimp paste to the mortar used to pound the fish, followed by southern curry paste. Pound until well blended. Put the coconut milk in a pot and bring to a boil. Add the fish stock from the previous boiling of the snakehead fish, followed by the curry paste that was pounded. Mix well. Add garcinia cambogia, fish sauce, palm sugar, and bring to a slight boil to allow the coconut milk to separate. Served with rice noodles and side dishes.
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Benjarong Coffee
food Food type Main Ingredients Take time Serve Thai drink Milk and cheese 20 minutes 1 place ingredient 2 grams of galangal 5 grams lemongrass 5 grams of kaffir lime leaves 10 ml lemon juice 15 grams Sole Cafe Black Roasted Coffee Beans Preparation Use Sole Cafe Black, roasted coffee beans, put in a coffee grinder, extract the coffee powder to get 2 shots of espresso. Take the torn kaffir lime leaves, sliced lemongrass, roughly chopped galangal, and lime juice and mash them together until fine. Filter out the water and put it in a shaker. Pour 2 shots of espresso into the mixture, add ice, and shake to combine. Pour into a glass, garnish with lemongrass and lime leaves, and serve.
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Super Chef Ham Pan Fried Eggs
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 15 minutes 1 place ingredient A little olive oil 2 eggs, size 0 1 cherry tomato, halved A little ground black pepper (for seasoning) A little salt (seasoning) A little sugar (seasoning) 15 grams chopped shallots 5 grams minced garlic 50 grams of champignon mushrooms 60 grams cooking cream 5 slices Super Chef sliced ham A little bit of ketchup A little French mustard Preparation Heat a pan with olive oil and add the eggs. Season the tomatoes with salt, pepper and sugar. Set aside. Heat a pan and sauté the onion, garlic and chopped mushrooms. Increase the heat to high until the mushrooms are wilted. Add the cream and season with salt and pepper. Served with Super Chef ham and side dishes.
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Stir-fried crispy shrimp with chili and ginger
food Food type Main Ingredients Take time Serve Thai side dish pig 30 minutes 1 place ingredient 100% new jasmine rice, Chat brand, cooked 3 river prawns, size 5 pieces/1 kilogram 500 ml. Oil for frying shrimp 1 tablespoon oil for frying fluffy shrimp 1 ½ tablespoons red curry paste 4 leaves, torn kaffir lime leaves 1 tablespoon palm sugar 15 grams of shrimp paste 1 ¼ tablespoons fish sauce 20 grams of fried pork rinds 1 tablespoon ground dried shrimp 1 tablespoon ground peanuts 2 leaves, shredded kaffir lime leaves 60 grams chopped yardlong beans 2 salted egg yolks ((for garnish)) Coriander (for garnishing) Red chili ((for garnish)) Salted eggs ((for side dishes)) Eggplant ((for side dish)) Cucumber ((for side dish)) Winged beans ((for side dishes)) Preparation Boil the whole shrimp until cooked, then scoop them out and let them cool. Remove the meat and shrimp roe. Pound the meat and stir-fry the roe. Heat oil for frying fluffy shrimp. Mix the pounded shrimp with vegetable oil and stir until the shrimp meat breaks up. Fry in a pan with hot oil until it becomes a beautiful raft. Heat oil in a pan for stir-frying the crispy shrimp. Add red curry paste and stir-fry until fragrant. Add shredded kaffir lime leaves, palm sugar, shrimp fat, fish sauce, crispy shrimp. Stir-fry until well combined over low heat. Add fried pork rinds, dried shrimp powder, stir-fry until well blended. Add crushed peanuts, shredded kaffir lime leaves, sliced long beans, stir-fry until well blended. When finished, scoop and serve on a plate. Eat with 100% new jasmine rice, Chat brand, cooked and side dishes.
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Ginger Fried Chicken Rice
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 100% new jasmine rice, Chat brand, cooked 3 river prawns, size 5 pieces/1 kilogram 500 ml. Oil for frying shrimp 1 tablespoon oil for frying fluffy shrimp 1 ½ tablespoons red curry paste 4 leaves, torn kaffir lime leaves 1 tablespoon palm sugar 15 grams of shrimp paste 1 ¼ tablespoons fish sauce 20 grams of fried pork rinds 1 tablespoon ground dried shrimp 1 tablespoon ground peanuts 2 leaves, shredded kaffir lime leaves 60 grams chopped yardlong beans 2 salted egg yolks ((for garnish)) Coriander (for garnishing) Red chili ((for garnish)) Salted eggs ((for side dishes)) Eggplant ((for side dish)) Cucumber ((for side dish)) Winged beans ((for side dishes)) Preparation Boil the whole shrimp until cooked, then scoop them out and let them cool. Remove the meat and shrimp roe. Pound the shrimp meat and stir-fry the roe. Heat oil for frying fluffy shrimp. Mix the pounded shrimp with vegetable oil and stir until the shrimp meat breaks up. Fry in a pan with hot oil until it becomes a beautiful raft. Heat oil in a pan for stir-frying the crispy shrimp. Add red curry paste and stir-fry until fragrant. Add shredded kaffir lime leaves, palm sugar, shrimp fat, fish sauce, crispy shrimp. Stir-fry until well combined over low heat. Add fried pork rinds, dried shrimp powder, stir-fry until well blended. Add crushed peanuts, shredded kaffir lime leaves, sliced long beans, stir-fry until well blended. When finished, scoop and serve on a plate. Eat with 100% new jasmine rice, Chat brand, cooked and side dishes.
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Herbal rice salad with winter melon juice
food Food type Main Ingredients Take time Serve Thai Salads and salads rice 40 minutes 1 place ingredient Chatlite brand rice, Khao Khao 43 1 cup cooked with butterfly pea flower water 1 tablespoon chopped lemongrass 1 tablespoon chopped shallots 1 tablespoon chopped cucumber 1 tablespoon chopped green beans 2 leaves, shredded kaffir lime leaves 5 petals, coarsely chopped lotus petals (helps nourish the heart) 1 lemon wedge 2 betel leaves 15 grams of small pieces of pomelo 4 pieces of boiled shrimp meat 20 grams shredded chicken breast 1 tablespoon toasted coconut 2 teaspoons dried shrimp powder 2 teaspoons coarsely crushed roasted white and black sesame seeds 1 teaspoon chopped chili Butterfly pea flower 1 cup winter melon juice ((for winter melon dressing)) 1 tablespoon grilled shrimp paste (for the winter melon dressing) 3 teaspoons fish sauce ((for the winter melon dressing)) 2 teaspoons lime juice (for the winter melon dressing) Preparation Cook Chatlite brand rice, Khao Khao 43, with butterfly pea flower water. Chop the salad ingredients (lemongrass, shallots, cucumber, long beans, kaffir lime leaves, lime, and lotus petals). To make the dressing, heat a pot over the stove, add a little winter melon juice, and grilled shrimp paste. Stir until the shrimp paste dissolves. Add the remaining winter melon juice. Season with fish sauce and lime juice. Mix well and turn off the heat. Put all ingredients on a plate and serve.
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Khun Jom's Chili Paste Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour rice 90 minutes 1 place ingredient 1 cup of 70% mixed fragrant rice, Chat brand (cooked) 8 cloves of Thai garlic 1 tablespoon red chili peppers, seeds removed 10 pieces of garden chili peppers 15 grams of grilled shrimp paste 1 ½ tablespoons palm sugar 1 tablespoon fish sauce ½ a gooseberry 1 tablespoon ground dried shrimp 2 teaspoons chopped pickled garlic 1 ½ tablespoons lemon juice 1 piece of grilled catfish Vegetable oil for frying Various fresh vegetables Crispy fish for side dish 30 grams of sweet pork, served as a side dish, divided into chili paste Salted egg yolks, formed into small balls and served as a side dish 1 tablespoon vegetable oil ((sweet pork recipe)) 2 roots of coriander root ((sweet pork recipe)) 2 teaspoons garlic ((sweet pork recipe)) ½ teaspoon pepper ((Sweet Pork Recipe)) 40 grams of sliced shallots ((sweet pork recipe)) 70 grams of palm sugar ((sweet pork recipe)) 200 grams of diced boiled pork belly ((sweet pork recipe)) 100 ml. plain water ((sweet pork recipe)) 1 teaspoon sweet soy sauce ((sweet pork recipe)) 1 tablespoon seasoning sauce ((sweet pork recipe)) 2 teaspoons fish sauce ((sweet pork recipe)) Preparation Make chili paste by adding garlic, red chili without seeds, garden chili, pound until fine. Add grilled shrimp paste, followed by palm sugar and fish sauce. Pound the ma-uek and mix well. Add the dried shrimp powder, chopped pickled garlic, and lime juice. Mix well. To make crispy catfish, pound the grilled catfish until the meat is fluffy. Then mix it with oil, beat it together, and fry it in a pan until it is cooked and looks nice. Steps for stir-frying sweet pork: Heat a pan with oil. When the pan starts to heat up, add the three ingredients (coriander root, garlic, and crushed pepper) and stir-fry until fragrant. Add sliced shallots and palm sugar. Simmer the palm sugar until it becomes caramel. Add the diced boiled pork belly and stir-fry in a pan. Add water. Season with sweet soy sauce, seasoning sauce, fish sauce. Simmer until the pork is tender. Stir-frying steps for chili paste: Heat a pan, add sweet pork, add the pounded chili paste, stir-fry until well blended. Then add the crispy catfish and stir-fry until well blended. Add cooked rice and stir-fry with chili paste. Stir-fry until well blended. Arrange on a plate and serve with side dishes and fresh vegetables.
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Crispy Ruby Bingsu
food Food type Main Ingredients Take time Serve Thai Dessert fruit 60 minutes 4 places ingredient 500 ml plain water (syrup) 1 handful of pandan leaves (to make concentrated pandan water) (syrup) 500 grams of white sugar (syrup) 1 teaspoon jasmine scent (syrup) 500 ml. Amphawa Smoked Coconut Milk (Coconut Milk) 1 teaspoon salt (coconut milk) 500 ml. Red syrup (ruby syrup) 100 grams of fresh butterfly pea flowers (crispy ruby) 230 grams of diced water chestnuts (crispy ruby) 300 grams of tapioca flour (crispy ruby) 500 grams of crushed ice or small tubes (crispy ruby) Preparation Make pandan syrup by boiling water and adding pandan leaves. When the water boils and the pandan leaves start to wilt, add white sugar and jasmine scent. Make the topping. Place a pot on the stove and add the Amphawa brand smoked coconut milk. Add salt. Stir until it is cooked and turn off the heat. Make crispy ruby, diced water chestnuts, soaked in red syrup and fresh butterfly pea water to get beautiful colors. Strain to get only the water chestnuts, then coat them in tapioca flour. Use a sieve to filter the water chestnuts and sift out the excess flour. Boil in boiling water for about 3 minutes over medium heat. When cooked, it will float to the surface and become translucent. Scoop it out. Blue framed ruby with butterfly pea flowers, do the same as steps 3-5. Take the concentrated pandan syrup and coconut milk and blend with ice until smooth. Arrange in a cup, place the crispy ruby on the bottom, scoop the coconut milk bingsu on top and top with crispy ruby on top. Serve.
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Sweet Pork and Shrimp Paste Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour pig 0 minutes 0 places ingredient 2 tablespoons lard (for shrimp paste fried rice) 50 grams of garlic ((for shrimp paste fried rice)) 2 tablespoons shrimp paste ((for shrimp paste fried rice)) 300 grams of 100% new-season jasmine rice, Aero brand, cooked ((for shrimp paste fried rice)) 2 tablespoons lard (for sweet pork) 30 grams of sliced shallots (for sweet pork) 150 grams of pork belly, skin removed ((for sweet pork)) 2 tablespoons fish sauce ((for sweet pork)) ½ tbsp dark soy sauce ((for sweet pork)) 50 grams of palm sugar ((for sweet pork)) 2 pieces of fresh sliced chili peppers ((side dish)) 1 piece of sliced long beans ((side dish)) 30 grams of sour mango, cut into long strips ((side dish)) 10 pieces of fried Chinese sausage, sliced ((side dish)) 1 egg, sliced into small pieces, chicken eggs ((side dish)) 30 grams of sliced shallots ((side dish)) 10 pieces of fried dried shrimp ((side dish)) 1 cucumber ((side dish)) ½ lime ((garnish)) Sweet Pork ((side dish)) 3 pieces of fried dried chili ((side dish)) Coriander for garnish ((side dish))
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Sticky rice with fried pork, fried chicken, and spicy fish sauce
food Food type Main Ingredients Take time Serve Thai 1 Meat dishes pig 120 minutes 10 places ingredient - Palm oil, Ruby brand (for frying) 1 tablespoon pork seasoning powder (marinade sauce) 25 grams of sugar (marinade sauce) 5 grams of salt (marinade) 50 grams of seasoning sauce (marinade) 50 grams oyster sauce (marinade) 1 teaspoon ground white pepper (marinade) 1 kilogram pork hip or pork belly, sliced (fried pork ingredients) 70 grams of marinade sauce (fried pork ingredients) 70 grams of crispy flour (for fried pork) 1/2 teaspoon baking soda (for fried pork) 50 grams of crushed Thai garlic (for fried pork) 50 grams of water (for fried pork) 1 kg. Chicken Wings (Fried Chicken Ingredients) 60 grams of marinade sauce (fried chicken ingredients) 50 grams of crushed Thai garlic (for fried chicken) 70 grams of crispy flour (for fried chicken) 50 grams of water (for fried chicken) 25 grams of green chili peppers (ingredients for fermented fish sauce) 25 grams of red chili peppers (ingredients for fermented fish sauce) 120 grams of cherry tomatoes (ingredients for fermented fish sauce) 80 grams of shallots (ingredients for fermented fish sauce) 40 grams of Chinese garlic (ingredient for fermented fish sauce) 50 grams of boiled fish sauce (ingredients for fermented fish sauce) 1 teaspoon sugar (ingredient for fermented fish sauce) Preparation Marinade sauce Mix pork seasoning powder, sugar, salt and various seasoning sauces. Mix until the ingredients are well combined. Then add pepper and mix well. Fried Pork Apply the marinade to the pork and massage it in. Add the crushed garlic and mix it well. Then add the baking soda. Add the crispy flour and water, knead until combined, and let it rest for 30 minutes. Heat a pan with oil. When hot, add the pork and fry over medium heat. fried chicken Marinate the chicken wings. Add the chicken marinade sauce and massage it well. Add the crushed garlic and mix well. Then add the crispy flour and water and marinate for at least 1 hour. Heat a pan with oil over medium-low heat and fry the chicken until it is cooked and has a nice color. Fish sauce dip Roast the ingredients over low heat. Roast the chilies until cooked and set aside. Roast the garlic (chopped) until cooked, then roast the shallots (chopped) until cooked. Roast the tomatoes until cooked, remove the skin. Pound together the roasted chili, garlic, and shallots. Then add the tomatoes and pound together. Season with boiled fish sauce, sugar, pound and mix well. Serve with fried pork and fried chicken.
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Fried auspicious offerings with chili and garlic
food Food type Main Ingredients Take time Serve Thai side dish chicken 30 minutes 2 places ingredient 3 tablespoons Savepak Crispy Flour (Pork, Duck, Chicken, Fried with Chili and Garlic) 200 grams of braised duck (pork, duck, chicken, fried with chili and garlic) 200 grams of boiled chicken (pork, duck, chicken, fried with chili and garlic) 150 grams of pork belly (pork, duck, chicken, fried with chili and garlic) ½ teaspoon ground pepper (pork, duck, chicken, fried chili and garlic) 1 teaspoon curry powder (pork, duck, chicken, fried with chili and garlic) 1 tablespoon light soy sauce (pork, duck, chicken, fried with chili and garlic) 1 tablespoon oyster sauce (pork, duck, chicken, fried with chili and garlic) 1 egg (pork, duck, chicken, fried with chili and garlic) 40 grams of spring onions (pork, duck, chicken, fried with chili and garlic) 70 grams of red chili peppers (pork, duck, chicken, fried with chili and garlic) 40 grams of garlic (pork, duck, chicken, fried with chili and garlic) 10 grams of salt (pork, duck, chicken, fried with chili and garlic) Oil for frying (pork, duck, chicken, fried with chili and garlic) 200 grams Savepak Crispy Flour (Crispy Fried Shrimp, Fish) 200 grams Savepak Bread Crumbs for Fried Soup (Shrimp, Fish, Crispy) 200 grams of white shrimp (crispy fried shrimp, fish) 200 grams of steamed golden sea bass (shrimp, fish, fried crispy) 1 egg (fried shrimp, fish) 50 ml. plain water (for fried shrimp, fish) Oil for frying (shrimp, fish, fried) Preparation Making fried pork, duck and chicken with garlic Take the chicken, duck, and pork that have been worshipped and cut them into bite-sized pieces. Season with ground pepper, light soy sauce, curry powder and eggs. Mix well. Add Savepak crispy flour and mix well. Heat oil in a pan and fry. Roast garlic in a pan, red chili, salt, spring onion, then add fried meat and stir-fry until well blended. Ready to serve. Making crispy fried shrimp and fish Mix Savepak crispy flour with eggs until well blended. Add water and mix well. Take the shrimp and fish, coat them in the prepared flour, then coat them in breadcrumbs and fry. Savepak Heat a pan with oil and fry until cooked. Drain the oil and serve.
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Pork blood soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 60 minutes 1 place ingredient 200 ml Broth (per serving) 40 grams of tender pork (quantity per serving) 40 grams of bouncy pork (quantity per serving) 60 grams of pork blood cubes (quantity per serving) 20 grams of morning glory, leaves plucked (quantity per serving) 20 grams bean sprouts (per serving) 5 grams fried garlic (per serving) 5 grams of pickled mustard greens (amount per serving) 2 grams of pork rinds (per serving) 1 gram ground pepper (per serving) 12 cubes, Ros Dee, soup cubes (soup) 12 liters of water (broth) 1 kilogram pork hip (cut into pieces) (tender pork) 150 ml. plain water (soft pork) 1 egg white (soft pork) 20 grams of tapioca flour (soft pork) 5 grams of salt (soft pork) 20 grams of sugar (soft pork) 20 grams of pork flavor seasoning powder (soft pork) 1 kilogram pork hip meat (bouncy pork) 250 grams of firm pork fat (bouncy pork) 100 grams of ice (bouncy pork) 10 grams of sesame oil (bouncy pork) 10 grams of salt (bouncy pork) 20 grams of oyster sauce (bouncy pork) 25 grams of sugar (bouncy pork) 20 grams of tapioca flour (bouncy pork) 10 grams of water (bouncy pork) Preparation Making Soup Place a pot on the stove to boil the soup. Add the seasoning and soup cubes and stir until dissolved. Making tender pork Slice the pork into thin slices and place in a container. Add water, egg white, cornstarch, salt, sugar, seasoning powder, pork flavor, mix everything together and marinate for about 10 minutes. Making bouncy pork Put the pork hip, pork fat, ice, season with sesame oil, salt, oyster sauce, sugar, cornstarch, and water in a blender and blend until the ingredients are well blended. Put the minced pork into a piping bag. Making pork blood soup Boil the bouncy pork until cooked. Then scoop the tender pork and pork blood cubes into a basket and boil until cooked. Then add the morning glory and bean sprouts and boil in a pot of soup. Pour into a bowl, add pork balls, ladle soup over it, sprinkle with fried garlic, Chinese celery, pork rinds, ground pepper, and it’s ready to serve.
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fish maw
food Food type Main Ingredients Take time Serve Thai side dish crab 30 minutes 1 place ingredient 2 pieces of frozen soft-shell crabs, Aero brand (crispy fried soft-shell crabs) 40 grams of wheat flour (soft-shell crab) 300 grams of vegetable oil for frying (soft-shell crab) 30 grams of vegetable oil for stir-frying (stir-frying with curry powder) 40 grams of onion (fried with curry powder) 5 grams curry powder (stir-fried curry powder) 15 grams minced garlic (stir-fried with curry powder) 150 grams of evaporated milk (fried with curry powder) 40 grams coconut milk (for stir-frying with curry powder) 30 grams of oyster sauce (for stir-frying with curry powder) 25 grams fish sauce (for stir-frying with curry powder) 5 grams of seasoning sauce (curry powder) 5 grams of sugar (for stir-frying with curry powder) 8 grams ground black pepper (for curry powder) 50 grams of chili oil (for stir-frying with curry powder) 40 grams of spring onions (fried with curry powder) 30 grams of Chinese celery (stir-fried with curry powder) 30 grams red chili (stir-fried with curry powder) 3 eggs (fried with curry powder) Preparation Making fried soft-shell crabs Take frozen soft-shell crabs, Aero brand, and thaw them. Then cut them into pieces. Coat the cut crabs in flour. Heat a pan with oil over high heat for frying. Add the crab and fry until cooked through. Making curry powder stir fry Place a pan over medium heat. Add vegetable oil for frying. Add onion and fry a little. Add curry powder and fry until well combined. Add minced garlic. Add evaporated milk, coconut milk, stir a little, then add seasonings, oyster sauce, fish sauce, seasoning sauce, sugar, ground black pepper, mix well. Add chili oil and simmer until thick. Add spring onions, celery, and red chili. Mix well. Beat the eggs with the chili oil until well blended, then pour into the prepared pan. Stir at low speed. Turn off the heat. Pour the mixture over the fried soft-shell crabs and serve.
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Ginger Passion Fruit Juice
food Food type Main Ingredients Take time Serve Thai drink fruit 40 minutes 6 places ingredient 9 sachets of Ginger Tea, Aero brand, mixed with 1 liter of hot water (let it cool). 1000 grams of passion fruit juice with seeds, Aero brand 500 ml syrup 200 ml. Lemon juice from Aero, lemon flavoring powder mixed with water 1:3 2 tablespoons salt Crushed ice Lemon slices, ginger slices, mint leaves for garnish Preparation Make ginger water by soaking a ginger sachet in 1 liter of hot water (leave in the refrigerator). Make lemon juice by mixing lemon powder with water in a ratio of 1:3. Pour passion fruit juice with seeds into a glass jar. Add ginger juice, lime juice, syrup and salt. Mix well. Thinly slice the ginger and lemon. Put the sliced ginger and lemon into a glass jar, then add the mint leaves, cover and drink.
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Boat noodles (traditional recipe)
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 2 minutes 36 places ingredient 12 liters of plain water (noodle soup) 2 kg. pork ribs (noodle soup) 2 cinnamon sticks (boat noodle soup) 5 star anise flowers (noodle soup) 50 grams of lemongrass (roasted) (boat noodle soup) 80 grams of galangal (roasted) (boat noodle soup) 20 grams of celery root (noodle soup) 600 grams of radish (cut) (noodle soup) 1 tablespoon white peppercorns (crushed) (boat noodle soup) 80 grams of seasoning sauce (green cap) (boat noodle soup) 80 grams of dark soy sauce (boat noodle soup) 25 grams of fermented soybean milk (boat noodle soup) 50 grams of soybean paste (noodle soup) 150 grams of pickled garlic water (boat noodle water) 150 grams of pickled garlic (boat noodle soup) 30 grams of salt (noodle soup) 30 grams of granulated sugar (boat noodle soup) 7-10 pandan leaves (boat noodle soup) 8 cubes of Ros Dee Soup Cubes, Pork Flavor (Boat Noodle Soup) 2 tablespoons of Ajinomoto Plus MSG (Boat Noodle Soup) 100 ml. fresh pork blood (noodle soup) 250 ml. coconut milk (boat noodle soup) 1 kg. pork hip (marinated pork) 150 g. water (marinated pork) 5 g. Baking soda (marinated pork) 20 g. Good taste powder, pork flavor (marinated pork) 20 g. granulated sugar (marinated pork) 5 g. Salt (marinated pork) 60 g. Red chili peppers (Chili paste sauce) 100 g. Thai garlic (chili paste) 20 g. Salt (Chili Paste) 500 g. Vinegar (chili vinegar) 20 g. Good taste powder, pork flavor (chili paste sauce) Preparation Steps for making boat noodle soup 1. Put water in a pot, followed by the pork ribs. Turn on high heat to allow blood stains or dirt to float to the surface. Steps for preparing ingredients to make boat noodle soup Roast the herbs using cinnamon and star anise in a pan. Then take the lemongrass (roasted), the galangal (roasted) and chop it into thin slices, and the celery root is slightly crushed. Roast all the herbs in a pan over low heat. When finished, wrap it in a thin white cloth and add white pepper (crushed). Tie the cloth tightly. Prepare the seasoning sauce by putting the seasoning sauce (green cap) in a cup, followed by fermented bean curd, soybean paste, fermented bean curd meat, pickled garlic water, and pickled garlic. Back to the boat noodle soup that we simmered above. You will see blood stains or dirt floating up. Use a ladle to scoop it out little by little and put it in a container with water. This will make it easier to remove the dirt. Steps for seasoning boat noodle soup Add radish (cut), salt, rock sugar, seasoning sauce (item 5), pandan leaves, Ros Dee soup cube, Ajinomoto Plus MSG. Put fresh pork blood and coconut milk in a cup, mix well, and pour into a pot. Steps for making marinated pork to use in boat noodles Put the pork hip in a bowl and marinate it by adding baking soda, kneading it, and adding sugar, salt, water, and seasoning powder. Soak in the refrigerator for 30 minutes or even better, marinate overnight. Steps for making chili paste sauce Turn on the heat to heat up the pan. Roasted whole Thai garlic and red chili peppers Then put it in a blender and add vinegar. Blend until smooth. Pour into a pot, add salt, seasoning powder, and heat until boiling. It is recommended not to heat for too long, as this will make the color of the orange juice darker and not look appealing. Then put it on a plate and it is ready to serve.
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Spicy seafood salad with fermented fish sauce
food Food type Main Ingredients Take time Serve Thai curry pig 45 minutes 1 place ingredient 1 kilogram coconut sugar (million-baht yam sauce) 100 grams of pure fish sauce, Dek Somboon brand (million-baht fish sauce) 60 grams of tamarind juice (million-baht yam sauce) 150 grams of lime juice (million-baht salad dressing) 250 grams of plain water (Million Baht Sauce) 5 grams of salt (million-baht fish sauce) 250 grams of caramelized sugar (million-baht yam sauce) 300 grams of pure fish sauce, Dek Somboon brand (million-baht fish sauce) 300 grams of lime juice (million-baht salad dressing) 200 grams of red chili peppers (million-baht spicy dressing) 100 grams of garden chili (million-baht chili sauce) 85 grams of dressing (ingredients for 1 serving of pork sausage and salted egg yolk dressing) 40 grams of shallots (ingredients for 1 serving of pork sausage and salted egg yolk salad) 10 grams of sawtooth coriander (ingredients for 1 serving of pork sausage and salted egg yolk salad) 4 salted egg yolks (ingredients for 1 serving of pork sausage and salted egg yolk salad) 75 grams of boiled pork roll (ingredients for 1 serving of pork roll and salted egg yolk salad) Preparation Making the dressing Simmer coconut sugar with water, tamarind juice, salt and Dek Somboon brand fish sauce until it dissolves and becomes a single substance. Let it cool down, then add the lemon juice and blend it. Then refrigerate for about 30 minutes. Then add red chili and garden chili into the soaked dressing, followed by lime juice and real fish sauce, Dek Somboon brand again. Making a pork sausage and salted egg yolk salad Scoop the dressing and mix with the boiled pork sausage, salted egg yolk, shallots, and sawtooth coriander leaves. Mix well. Ready to serve
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Green curry with catfish balls stuffed with salted eggs
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 60 minutes 5 places ingredient 1 kg. Shredded catfish meat (Ingredients: catfish and salted eggs (makes 40 balls)) 10 pieces of salted egg yolk (ingredients for catfish and salted egg (makes 40 pieces)) 1 egg white (size 2 chicken egg) (ingredients for salted fish eggs (makes 40 balls)) 4 leaves, shredded kaffir lime leaves (ingredients for salted egg catfish (makes 40 balls)) 20 ml. salt water (1:10) (Ingredients for salted egg fish (makes 40 balls)) 20 g. Galangal (Ingredients for salted egg catfish (makes 40 balls)) 20 g. Lemongrass (ingredients for salted egg catfish (makes 40 balls)) 5 g. Kaffir lime leaves (ingredients for salted egg catfish (makes 40 balls)) 1 kg. Fish balls stuffed with salted eggs (Ingredients for green curry) 1.5 liters coconut milk (ingredients for green curry) 150 g. green curry paste (ingredients for green curry) 50 g. vegetable oil (ingredient for green curry) 16 g. Salt (Ingredient for green curry) 80 g. palm sugar (ingredient for green curry) 40 g. fish sauce (ingredient for green curry) 60 g. sliced galangal (ingredient for green curry) 50 g. basil leaves (ingredient for green curry) 6. Torn kaffir lime leaves (ingredient for green curry) 30 g. red chili peppers (ingredients for green curry) 30 g. green chili peppers (ingredients for green curry) 500 g. Eggplant, stem cut off (ingredient for green curry) 180 g. Eggplant (ingredient for green curry) 500 ml. water (ingredients for green curry) Preparation Cooking rice Cook 100% new jasmine rice, Chat brand, rinse with water only once and then cook. Making catfish balls with salted egg filling Separate the salted egg yolks and shape them into balls before stuffing them into the fish balls. Put the catfish meat in a mixing bowl. Start seasoning. Add salt water, egg white, and shredded kaffir lime leaves. Knead until well blended. Divide the catfish balls into 25-gram balls. Then, add the shaped salted egg yolks into the catfish balls that have been divided into balls. Heat a pot of water and add in the herbs to remove the fishy smell, lemongrass, galangal, and kaffir lime leaves. Stir until the herbs are fragrant. Put the meatballs into a pot and boil until cooked. Remove and place in cold water. Making sweet green curry To make green curry, heat a pan with oil, add green curry paste, and stir-fry until the curry paste is fragrant. Add coconut milk and stir-fry until everything is well combined. When it starts to break apart, add a little more coconut milk. For seasoning, add salt, palm sugar, mix well, then add galangal, coconut milk, and water. Then add the catfish balls stuffed with salted eggs, cut eggplant, cherry tomatoes, green and blue chilies, torn kaffir lime leaves, and basil leaves. Finally, add fish sauce. Ready to serve with rice.
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Fried Chicken Skin
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1000 grams of chicken skin (washed chicken skin) - Salt (for washing chicken skin) - Plain water (to wash chicken skin) 1 liter of palm oil, brand: Ruby (ingredients) 5 grams coriander root (ingredients) 5 grams garlic (ingredients) 3 grams lemongrass (ingredients) 5 grams pepper (ingredients) 2 teaspoons seasoning powder (ingredients) 1 teaspoon sugar (ingredients) 2 teaspoons oyster sauce (Ingredients) 4 teaspoons seasoning sauce (ingredients) 4 tablespoons of crispy flour (ingredients) 2 tablespoons lime water (ingredients) 3 tablespoons cold water (ingredients) Preparation Start by washing and scraping off the chicken skin and excess fat on the back. Then cut into bite-sized pieces. Take the shredded chicken skin and wash it with salt. This will reduce the mucus of the chicken skin and reduce the fishy smell. Squeeze for about 2 minutes and then start rinsing it clean. Then drain the chicken skin on a wire rack. Fermentation process Make a three-friend mix by adding lemongrass. Start by adding coriander root, garlic, lemongrass, and pepper into a mortar. Pound until fine. We will get a three-friend mix for marinating. Put the chicken skin and three spices into a container, followed by MSG, sugar, oyster sauce, and seasoning sauce. Mix well. Add in the crispy flour, lime water, and cold water and mix well to keep the chicken crispy for a long time. Marinate the chicken skin in the refrigerator for about 20 minutes, then fry over medium heat, stirring occasionally to ensure even heating.
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Sticky rice with grilled pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 50 minutes 1 place ingredient 50 grams Aero white sticky rice 3 skewers of grilled pork with fresh milk 30 grams Aero Nam Jim Jaew Preparation Soak the glutinous rice for 4 hours or overnight. Steam the glutinous rice for 30 minutes. In the meantime, you can sprinkle the water used to soak the sticky rice on top to make it soft. Place the frozen pork skewers in a normal refrigerator and let them sit for 1 night before grilling. How to remove pork from the package: Insert your hand under the pork and slowly pull it up. Then, pat the sides with your hand to shape the pork to make it look thicker. Grill until the pork is golden brown. Use scissors to trim off any burnt parts. Put Aero white sticky rice (cooked) in a bag, ready to eat, serve with jaew sauce.
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Sticky rice with fried chicken
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 60 minutes 10 places ingredient 1 kg Aero frozen chicken thigh meat 200 grams SAVEPAK crispy fried flour 100 grams of Thai garlic 2 teaspoons ground pepper 1 tbsp Aero Chicken Seasoning Powder 1 tablespoon sugar 1 tablespoon Aero green cap seasoning sauce 1 teaspoon iodized salt 2 liters palm oil 1 kilogram Aero white glutinous rice Preparation Take the soaked Aero white glutinous rice and strain out the water. Keep the soaking water to sprinkle during steaming. Steam the Aero white glutinous rice and cover with a lid for 30 minutes. Take frozen chicken thigh and leg (meat only) and cut it into bite-sized pieces, not too big or too small. Cut along the length of the chicken piece. Season the chicken with green cap seasoning sauce, sugar, chicken seasoning powder, iodized salt, ground pepper and coarsely ground garlic. Divide SavePak Crispy Batter into 2 parts. Mix part 1 with water and stir until well blended. Pour into a mixing bowl and mix well. Marinate the chicken in the flour and leave in the refrigerator for 30 minutes. Take the marinated chicken out of the water and mix the second part of the flour with water. Mix well. Fry the chicken in oil until it turns a nice yellow color. Remove and set aside on a wire rack. Serve with sticky rice.
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Omelet Rice
food Food type Main Ingredients Take time Serve Thai Meat dishes other 30 minutes 1 place ingredient 150 grams Aero 100% premium fragrant rice (cooked) 1 egg, Aero brand, size 2 30 grams palm oil 1/2 teaspoon Aero green cap seasoning sauce 1/4 teaspoon Aero Chicken Seasoning Powder 1/4 teaspoon ground pepper 1 teaspoon Savepak hotdog sausage, diced 1 teaspoon Aero diced pork and chicken ham 1 teaspoon Savepak crab sticks, cut into pieces 1 teaspoon Aero frozen ground pork 1 teaspoon diced onion 1 teaspoon chopped green onion 1 packet Aero Tomato Sauce or Chili Sauce (sachet type) Preparation Beat the eggs, add the meat, and season with various seasonings. Heat the oil, add the eggs and fry until golden brown. Served with hot steamed rice.
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Cold drinks in bottles
food Food type Main Ingredients Take time Serve Thai drink Milk and cheese 30 minutes 6 places ingredient 1 bag Sole instant milk tea (milk tea ingredients) 1.5 liters hot water (milk tea ingredients) 2 liters room temperature water (milk tea ingredients) 1 bag Sole Cocoa Mix (Cocoa Ingredients) 1.5 liters hot water (cocoa mixture) 2 liters room temperature water (cocoa mixture) 1 bag Sole Instant Matcha Green Tea (Green Tea Ingredients) 1.5 liters hot water (green tea mixture) 1.5 liters room temperature water (green tea mixture) 1 bag Sole Honey Lemon Iced Tea (Honey Lemon Iced Tea Ingredients) 2.5 liters hot water (honey lemon iced tea mix) 3 liters room temperature water (honey lemon iced tea mix) Preparation Mix each drink with hot water and stir until dissolved. Add room temperature water, then wait until cool and pour into bottles. Ready to sell.
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Spicy pork rib soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 90 minutes 10 places ingredient 10 liters of water (broth) 3 kilograms of pork ribs (soup stock) 50 grams of white peppercorns (crushed) (for soup) 100 grams garlic (peeled) (broth) 100 grams of coriander root (broth) 120 grams pork seasoning powder (soup) 1 piece of thin white cloth (soup) 60 grams of Ajinomoto Plus brand MSG (Leng seasoning) 200 grams of garden chili (coarsely ground) (seasoning sauce) 520 grams of lime juice (seasoning) 240 grams fish sauce (fish sauce) 80 grams of light soy sauce (seasoning sauce) 250 grams of coriander (chopped) (seasoning sauce) 250 grams of coriander (seasoning sauce) 3 pieces of stewed pork ribs (for 1 serving) 400 ml broth (for 1 serving) 160 grams of galangal seasoning sauce (for 1 serving) Preparation Making Soup Bring water to a boil, add pork ribs and cook for 10 minutes without covering with a lid. When done, remove pork ribs and set aside. Put a pot of water on the boiling pot, boil the pork ribs again, pound the three spices (white peppercorns, garlic, coriander root), wrap them in a thin cloth, and boil them in the pork ribs pot to remove the fishy smell. Add flavor to the soup by adding pork seasoning powder, skim off the fat foam, and continue to boil for about 1 hour, then turn off the heat. Making the Leng Sauce Mix chili (coarsely ground), lime juice, fish sauce, soy sauce and Ajinomoto Plus MSG. Mix ingredients together. Add chopped parsley and coriander. Served with 3 pieces of spicy pork ribs, mix with soup and pork rib seasoning, pour over pork ribs, ready to eat.
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Clear pork noodle soup
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 40 minutes 2 places ingredient 1 tablespoon lime juice (for 1 serving of Tom Yum Pork Noodles) 4 pieces of pork meatballs (1 serving of Tom Yum Pork Noodles) 200 ml. Soup (1 serving of Tom Yum Pork Noodles) 55 grams of Ros Dee Noodle Soup (Soup) 4 liters of water (broth) 1 kilogram pork hip (pork shoulder) 250 grams of pork fat (pork belly) 20 grams of coriander root (pork chops) 30 grams of garlic (pork chops) 10 grams of pepper (pork chops) 10 grams of tapioca flour (pork and basil) 10 grams of salt (pork chops) 3 grams baking soda (pork chops) 15 grams of seasoning sauce (pork chops) 15 grams of light soy sauce (pork chops) 2 egg whites (pork cutlets) 100 grams of small noodles (clear pork noodle soup, 1 serving) 50 grams of bean sprouts (1 serving of clear pork noodle soup) 1 piece of pork bacho (clear soup pork noodles, 1 serving) 4 pieces of pork meatballs (1 serving of clear soup pork noodles) 1 teaspoon fried garlic (for 1 serving of clear pork noodle soup) 1 teaspoon chopped spring onion (for 1 serving of clear pork noodle soup) 1 teaspoon fried pork rinds (1 serving of clear pork noodle soup) 1 gram ground pepper (for 1 serving of clear pork noodle soup) 200 ml. Soup (1 serving of clear pork noodle soup) 100 grams of white rice vermicelli, soaked in water (1 serving of Tom Yum Pork Noodles) 50 grams of bean sprouts (1 serving of Tom Yum Pork Noodles) 40 grams of boiled minced pork (1 serving of Tom Yum Pork Noodles) 1 teaspoon fried garlic (for 1 serving of Tom Yum Pork Noodles) 1 teaspoon chopped spring onion (for 1 serving of Tom Yum Pork Noodles) 1 teaspoon coriander (1 serving of Tom Yum Pork Noodles) 1 teaspoon fried pork rinds (1 serving of Tom Yum Pork Noodles) 1 tablespoon ground roasted peanuts (for 1 serving of Tom Yum Pork Noodles) 1/4 teaspoon chili powder (for 1 serving of Tom Yum Pork Noodles) 1 1/2 teaspoons sugar (for 1 serving of Tom Yum Pork Noodles) Preparation 1. Bring water to a boil, add in the flavor enhancer and noodle soup. Making pork bacho Chop the coriander root and garlic and pound them together. Add the pepper and pound until fine (you will get three friends). Cut the pork loin into small pieces, cut the tough fat into small pieces, then chop together until it becomes a single texture. Then add the minced pork into the mortar with the three spices. Start seasoning by adding cornstarch, salt, baking soda, seasoning sauce, light soy sauce, and egg white. Pound the ingredients together until sticky. Then spread the pork into sheets on a ladle and boil in a pot of hot water. Remove from the ladle and continue boiling until cooked. Making clear pork noodle soup Put the meatballs in the pot and boil them. Boil the noodles and bean sprouts until cooked. Place in a bowl. Add the pork balls and meatballs. Season with fried garlic, chopped scallops, fried pork rinds, ground pepper, then add soup. You will get clear pork noodle soup. Making Tom Yum Pork Noodles To make pork tom yum noodles, boil the white rice vermicelli and bean sprouts until cooked and place in a bowl. Make the Tom Yum soup by adding boiled minced pork, fried garlic, chopped spring onions, coriander, fried pork rinds, crushed peanuts, crushed chili, sugar, lime juice, and meatballs. Scoop the soup into the bowl, mix well, pour over the boiled white noodles, and serve.
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Fermented fish with pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 60 minutes 3 places ingredient 500 grams of sliced pork hip (Ingredients for marinating pork (25 skewers)) 30 grams of Ros Dee Grilled Marinade Menu (Ingredients for Marinating Pork (25 sticks)) 30 grams of vegetable oil (pork marinade ingredients (25 skewers)) 25 skewers of grilled pork (short type) soaked in water (pork marinade ingredients (25 skewers)) 300 grams of fermented fish sauce (fish sauce ingredients) 50 grams of fish sauce (fish sauce ingredients) 100 grams of water (fish sauce mixture) 20 grams of crushed galangal (fish sauce ingredient) 20 grams of crushed lemongrass (fish sauce ingredient) 2 leaves, torn kaffir lime leaves (for fish sauce) 55 grams chopped lemongrass (fish sauce ingredient) 15 grams of chopped old ginger (ingredient for fermented fish sauce) 30 grams of chopped galangal (ingredient for fermented fish sauce) 15 grams of chopped galangal rhizomes (ingredient for fermented fish sauce) 70 grams of sliced shallots (ingredients for fermented fish sauce) 30 grams of chopped garlic (ingredients for fermented fish sauce) 16 grams chopped coriander root (ingredient for fermented fish sauce) 4 leaves, shredded kaffir lime leaves (ingredients for fermented fish sauce) 15 grams of palm sugar (ingredient for fermented fish sauce) 50 grams of boiled fish sauce (ingredients for fermented fish sauce) 30 grams of tamarind juice (ingredient for fermented fish sauce) 6 grams of chili powder (ingredient for fermented fish sauce) 7 skewers of grilled pork (set of grilled pork and fish sauce) 50 grams of fermented fish sauce chili paste (ingredients for grilled pork and fermented fish sauce chili paste) 50 grams of cucumber (ingredients for grilled pork and fish sauce) 50 grams of eggplant (ingredients for grilled pork and fish sauce) 50 grams of Chinese cabbage (ingredients for grilled pork and fish sauce) 10 grams of green and red chili peppers (ingredients for grilled pork and fish sauce) Preparation Marinating Pork Cut the hip into strips, then marinate with Ros Dee Grill Marinade, mix well, add a little vegetable oil. Place in the refrigerator and marinate for 30 minutes. Take the marinated pork and skewer it, then grill it over low to medium heat. Making fish sauce Put the whole fish and water in a pot. Add the herbs, kaffir lime leaves, galangal, lemongrass, and water. Bring to a boil. Remove the herbs. Fish sauce ingredients Prepare the herbs and roast them over low heat. Start with galangal, lemongrass, fingerroot, chopped fingerroot, old ginger, and coriander root. Roast until all moisture is gone. Then add garlic and shallots and fry until it turns brown and fragrant. Add fish sauce ingredients Then blend it with the roasted herbs, palm sugar, tamarind juice, and filtered fish. Blend until smooth. Take it out and mix with chili powder and shredded kaffir lime leaves. Serving Served with 7 skewers of grilled pork, fermented fish sauce and fresh vegetables.
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Noodles with crab curry and betel leaves
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup crab 30 minutes 12 places ingredient 600 ml. coconut milk, Amphawa brand 250 grams of southern curry paste 50 grams green curry paste 2 liters coconut milk 3 grams of torn kaffir lime leaves 120 ml fish sauce 60 grams coconut sugar 300 grams of chopped betel leaves 10 grams of salt 300 grams of crab meat 200 grams of crab claws 2 kilograms of rice vermicelli 12 soft-boiled duck eggs Preparation Mix southern curry paste and green curry paste, mix well. Add Amphawa coconut milk, mix well. For the curry, stir-fry the coconut milk until it separates. Add the mixed curry paste and stir-fry until it dissolves with the coconut milk and is cooked. Bring a pot to a boil, add coconut milk and stir-fried curry paste. When the water boils, add shredded kaffir lime leaves. Season with fish sauce and coconut sugar. Cut the betel leaves into strips about 1 cm thick. Then put the cut betel leaves into the curry pot along with salt. 6. Divide the crab meat into 2 parts: one part to put into the curry pot and mix the ingredients together; the other part to sprinkle on top. 7. Serve the crab curry with betel leaves with rice vermicelli, boiled eggs and vegetables.
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Rice mixed with shrimp paste chili paste
food Food type Main Ingredients Take time Serve Thai Rice and flour rice 60 minutes 2 places ingredient 50 grams of chili (ingredients for shrimp paste chili sauce) 50 grams of peeled Thai garlic (ingredient for shrimp paste) 150 grams of grilled shrimp paste (ingredients for shrimp paste chili paste) 50 grams of eggplant (ingredients for shrimp paste) 15 grams of chopped shallots (ingredients for shrimp paste) 50 grams of shredded ma-uek (ingredients for shrimp paste chili paste) 180 grams of palm sugar (ingredient for shrimp paste chili sauce) 15 grams of dried shrimp powder (ingredient for shrimp paste) 180 ml. lime juice (shrimp paste ingredient) 25 ml fish sauce (shrimp paste chili paste ingredient) 50 ml. warm water (shrimp paste mixture) 200 grams of Khao Khao 43, Chat Light brand (ingredients for rice mixed with chili paste) 3 tablespoons shrimp paste (ingredients for rice mixed with chili paste) 1/2 mackerel (ingredients for rice mixed with chili paste) 3 pieces of cucumber (ingredients for rice mixed with chili paste) 2 eggplants ( ingredients for rice mixed with chili paste) 3 pieces of yardlong beans (ingredients for rice mixed with chili paste) 2 pieces of purple eggplant (ingredients for rice mixed with chili paste) 2 pieces of white turtle eggplant (ingredients for rice mixed with chili paste) 2 pieces of green eggplant (ingredients for rice mixed with chili paste) Preparation Shrimp paste fried rice Heat a pan with lard and fry the garlic until yellow. Add grilled shrimp paste and mix with fried garlic over low heat. Add cooked rice and stir-fry until well combined. Sweet Pork Place a pan on the stove, add lard, shallots, skinless pork belly (boil the pork for 30 minutes first), water, fish sauce, dark soy sauce, and palm sugar. Mix until the sauce has bonded with the pork. Arrange all ingredients on a plate with side dishes and serve.
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Crab Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour crab 20 minutes 1 place ingredient 200 grams of Chat Arun brand rice 150 grams of crab meat 30 grams soybean oil 1 egg, size 2 20 grams diced onion 10 grams diced carrots 1/4 teaspoon salt 1/4 teaspoon pork seasoning powder 1/4 teaspoon ground white pepper 5 grams of seasoning sauce 5 grams of sugar 10 grams of spring onions 3 pieces of melon 1 lime wedge 3 stalks of spring onions 2 lettuce leaves - Chili fish sauce Preparation Cook Chat Arun brand rice in a ratio of 1 part rice to 1.75 parts water. Steam the crab meat by pounding the spring onions and placing them on a plate underneath the crab meat to enhance the aroma. Steam for 5 minutes. Heat a pan with soybean oil. Add the eggs and stir-fry until cooked. Add the onions, diced carrots, and cooked Chat Arun rice. Stir-fry until well combined. Season with salt, seasoning powder, ground white pepper, seasoning sauce and sugar. Stir until well blended. Add chopped spring onions. Finally, the crab stir-fry step is to add the crab meat to the pan and stir-fry, followed by the spring onions. Stir-fry for less than a minute and serve with the fried rice.
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Crispy Chicken Fast Food
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 3 places ingredient 1 liter of frying oil, Ruby brand 500 grams of chicken wings (small drumsticks) 300 grams chicken breast (cut into pieces) 300 grams of chicken thigh meat 250 grams bread flour (battery mix) 200 grams all-purpose flour (for frying batter) 20 grams of crispy flour (fried batter ingredients) 30 grams baking powder (for frying batter) 70 grams garlic powder (for frying batter) 15 grams ground white pepper (for batter) 30 grams of chicken seasoning powder (for frying batter) 500 ml. plain water (for batter mix) 9 pieces of fried chicken wings (small drumsticks) (Ingredients for spicy chicken wings) 30 grams of Wings Zaab Seasoning Powder (Ingredients for Wings Zaab Chicken) Preparation Marinate chicken wings, chicken breast and chicken thighs with garlic powder, chicken seasoning powder and ground white pepper. Mix well. Mix all-purpose flour, bread flour, tempura flour and baking powder together. Coat the meat with the flour, then dip it in room temperature water and coat it again with the flour, shaking off as much of the flour as possible. Heat the oil for frying until hot, then add the meat and fry until golden brown, then coat with Wing Zaab powder and serve.
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Baked shrimp with glass noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta shrimp 20 minutes 3 places ingredient 125 grams of light soy sauce, Dek Somboon brand (glass noodle sauce) 275 grams of green-capped seasoning sauce, Dek Somboon brand (glass noodle sauce) 50 grams of dark soy sauce, Dek Somboon brand (glass noodle sauce) 100 grams of sugar (glass noodle sauce) 100 grams of sesame oil (glass noodle sauce) 150 grams of Chinese rice wine (glass noodle sauce) 950 grams of chicken stock (glass noodle sauce) 1 tablespoon vegetable oil (for the baked shrimp and glass noodles) 40 grams of pork belly (ingredients for baked shrimp with glass noodles) 15 grams of old ginger, sliced (ingredients for baked shrimp with glass noodles) 20 grams of peeled Chinese garlic (ingredients for baked shrimp with glass noodles) 1 teaspoon crushed white peppercorns (Ingredients for Baked Shrimp with Glass Noodles) 1/2 teaspoon of seasoning (steamed shrimp with glass noodles) 200 grams Baked Shrimp with Glass Noodles Sauce (Ingredients for Baked Shrimp with Glass Noodles) 200 grams of glass noodles, soaked in water (ingredients for baked shrimp and glass noodles) 3 white shrimp (size 30 pieces/kilogram) (Ingredients for baked shrimp with glass noodles) 20 grams of spring onions (ingredients for baked shrimp with glass noodles) 30 grams of celery (ingredients for baked shrimp with glass noodles) 5 grams of red chili peppers, sliced diagonally (ingredients for baked shrimp with glass noodles) 40 grams of peeled Chinese garlic (Seafood dipping sauce) 15 grams coriander root (seafood dipping sauce) 35 grams of garden chili (seafood dipping sauce) 80 grams of lime juice (seafood dipping sauce) 120 grams fish sauce (seafood dipping sauce) 90 grams of sugar (seafood dipping sauce) Preparation Glass noodle sauce Heat a pan and make the sauce by mixing together oyster sauce, light soy sauce, green cap sauce, dark soy sauce, and sugar. Mix until the ingredients are well combined. Add sesame oil, Chinese rice wine and chicken stock. Baked shrimp with glass noodles Put a pot on the stove, add oil, then add pork belly, sliced ginger, garlic, white peppercorns, and sichuan peppercorns. Stir-fry until fragrant, then add the glass noodle sauce. Add glass noodles and mix with sauce. Cover the pot and cook for about 30 seconds. Add the white shrimp and cover and cook for about 1 minute. Add the spring onions, celery and red chili peppers. Seafood dipping sauce Blend Chinese garlic, coriander root, garden chili, lime juice, fish sauce, sugar, coriander and chicken seasoning powder until fine.
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Sweet fish sauce
food Food type Main Ingredients Take time Serve Thai Snacks other 20 minutes 10 places ingredient 240 ml. Real fish sauce, Dek Somboon brand 60 grams of shrimp paste 30 ml. plain water 1,600 grams of coconut sugar 400 grams of sliced shallots 80 grams of sliced red chili peppers 60 grams of chopped garden chili 30 ml lemon juice 100 grams of shrimp 100 grams of dried shrimp with shells Preparation Dissolve shrimp paste in plain water. Place a pan over medium-high heat and melt palm sugar. Add Dek Somboon brand fish sauce and dissolved shrimp paste. Mix until well blended. Add sliced shallots and simmer until the shallots are translucent. Add sliced bird's eye chili, sliced garden chili, and lime juice. Add the kapi and dried shrimp with shells. Continue to simmer over low heat until the mixture thickens.
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steamed rice topped with chicken
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 kilogram of rice, Chat Som brand (rice mixture) 100 grams of vegetable oil (rice oil ingredient) 150 grams of chicken fat (rice fat ingredient) 60 grams ginger (rice mixture) 20 grams of coriander root (rice mixture) 40 grams garlic (rice ingredient) 4 pandan leaves (ingredients for rice) 20 grams of chicken flavor seasoning powder (rice seasoning ingredient) 20 grams of light soy sauce (rice mixture) 2 grams sea salt (rice mixture) 30 grams of sugar (rice mixture) 1 gram ground pepper (rice ingredient) 1.2 liters of broth (rice mixture) 1 whole chicken, weighing 2 kilograms (rice mixture) 1 piece of food string or chicken hook (rice ingredients) 7 liters of water (rice mixture) 5 grams of sugar (for marinating chicken) (rice mixture) 5 grams of salt (for marinating chicken) (rice mixture) 1 gram ground pepper (for marinating chicken) (rice ingredients) 300 grams of offal (offal ingredients) 1 block of chicken blood (innards) 20 grams of tapioca flour (wash offal) (ingredients for offal) 500 grams of mature winter melon (soup stock ingredient) 5 grams coriander root (soup ingredient) 12 grams garlic (soup ingredient) 2 grams salt (soup ingredient) 1 gram ground pepper (soup ingredient) 20 grams Chicken flavor seasoning powder (soup ingredient) 30 grams chopped coriander (soup ingredient) 50 grams of old ginger (dipping sauce ingredient) 30 grams garlic (dipping sauce ingredient) 10 grams coriander root (dipping sauce ingredient) 10 grams of coriander (dipping sauce ingredient) 30 grams of green chili peppers (dipping sauce ingredient) 20 grams of garden chili (dipping sauce ingredient) 240 grams of soybean paste (dipping sauce ingredient) 70 grams sweet soy sauce (dipping sauce ingredient) 45 grams of light soy sauce (dipping sauce ingredient) 70 grams vinegar (dipping sauce ingredient) 90 grams of sugar (dipping sauce ingredient) 180 grams of rice (per serving) (Serving Ingredients) 60 grams boiled chicken (per serving) (Serving Ingredients) 15 grams of offal (per serving) (Serving Ingredients) 20 grams of blood (per serving) (Serving Ingredients) 4 pieces of cucumber (per serving) (Serving Ingredients) 1 gram coriander (per serving) (Serving Ingredients) 30 grams of Chicken Rice Dipping Sauce (per serving) (Serving Ingredients) 180 ml Broth (per serving) (Serving Ingredients) Preparation Making Khao Man 1. Start by stir-frying the chicken fat with crushed coriander roots, crushed garlic, ginger, and pandan leaves. Scoop out the chicken fat, leaving only the chicken fat, then add the Chat Som brand rice and stir-fry, followed by the soup. 2. Season with salt, sugar, ground pepper, chicken seasoning powder, light soy sauce. Mix all ingredients together and cook in a rice cooker until cooked. Boiling Chicken and Broth 1. Chicken preparation process: Season with pepper, salt, sugar, then boil in boiling water by dipping up and down about 4-5 times to get beautiful chicken skin. 2. Add mature pumpkin, coriander root, crushed garlic, and boil over medium heat for about 1 hour. 3. How to make soup: Boil water, season with salt, ground pepper, chicken seasoning powder, simmer over low heat for at least 20 minutes until the squash is cooked. Making dipping sauce 1. For the dipping sauce, put sugar, soy sauce, light soy sauce, sweet dark soy sauce, and vinegar in a pot. Turn on low heat and simmer until the sugar dissolves. 2. Then add garlic, old ginger, garden chili, green chili, coriander root, coriander stem, blend with liquid ingredients to make chicken rice dipping sauce.
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Tom Yum Noodles with Thick Soup
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 5 liters of plain water (Tom Yum noodle soup) 2 chicken frames (Tom Yum noodle soup) 2 roots of coriander root (Tom Yum noodle soup) 1 piece of onion, halved (for Tom Yum noodle soup) 5 glasses of galangal (Tom Yum noodle soup) 3 stalks of lemongrass (Tom Yum noodle soup) 3 leaves of kaffir lime leaves (for tom yum noodle soup) 250 grams of chili paste (Tom Yum noodle soup) 450 ml. sweetened condensed milk (Tom Yum noodle soup) 30 pieces of boiled sea bass, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled shrimp, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled fish balls, Q Fresh brand (Tom Yum noodle seasoning) 1 kilogram of small noodles (Tom Yum noodle ingredients) 500 grams of raw bean sprouts (Tom Yum noodle seasoning) 250 ml fish sauce (Tom Yum Noodle Soup) 250 ml. lemon juice (Tom Yum Noodle Soup) 150 grams of coarsely ground red and green chili peppers (Tom Yum noodle seasoning) 100 grams of chopped coriander (for tom yum noodles) 100 grams of chopped coriander (for tom yum noodles) 5 soft-boiled eggs (Tom Yum Noodle Soup) 3 pieces of steamed sea bass fillet, Q Fresh brand (1 serving of noodles) 3 pieces of boiled shrimp, Q Fresh brand (1 serving of noodles) 3 pieces of boiled fish balls, Q Fresh brand (1 serving of noodles) 100 grams of small noodles (1 serving of noodles) 50 grams raw bean sprouts (1 serving of noodles) 25 grams fish sauce (1 serving of noodles) 25 grams of lemon juice (for 1 serving of noodles) 15 grams of coarsely ground red and green chili peppers (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 1/2 soft-boiled egg (1 serving of noodles) Preparation Boil water with chicken bones, coriander roots, halved onions, galangal, crushed lemongrass, and kaffir lime leaves. Bring to a boil, then slowly skim off the foam and remove the mixture from the pot. Add chili paste and evaporated milk. Bring water to a boil, then blanch the fish balls, sea bass, and shrimp. Then boil the water to blanch the noodles and bean sprouts. Arrange in a bowl, season with fish sauce, lime juice, coarsely crushed red and green chilies, and sprinkle with chopped coriander, parsley, and soft-boiled eggs.
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Sticky rice with 4 toppings
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 250 grams of Khao Niew Kheaw Ngu (white sticky rice) 500 grams of water (for soaking rice) (white glutinous rice) 150 grams of Amphawa coconut milk (white sticky rice) 110 grams of sugar (white sticky rice) 1.5 teaspoons salt (white glutinous rice) 2 pandan leaves (white sticky rice) 1.5 tablespoons soybean oil (white glutinous rice) 250 grams of sticky rice (purple sticky rice) 500 grams of water (for soaking rice) (purple sticky rice) 50 grams of butterfly pea flower water (purple sticky rice) 150 grams of Amphawa coconut milk (purple sticky rice) 2 grams pandan leaves (purple sticky rice) 110 grams of sugar (purple sticky rice) 1.5 teaspoons salt (purple sticky rice) 250 grams of sticky rice (yellow sticky rice) 500 grams of water (for soaking rice) (yellow glutinous rice) 1 tablespoon turmeric powder (yellow sticky rice) 150 grams of Amphawa coconut milk (yellow sticky rice) 2 pandan leaves (yellow sticky rice) 110 grams of granulated sugar (yellow sticky rice) 1.5 teaspoons salt (yellow sticky rice) 1.5 tablespoons soybean oil (yellow glutinous rice) 150 grams of shredded coconut (shredded coconut) 100 grams of coconut sugar (shredded) 15 grams of plain water (to be torn) 1/4 teaspoon salt (for topping) 1 tablespoon roasted white sesame seeds (toasted) 2 eggs (for custard) 2 duck eggs (with custard topping) 170 grams of Amphawa coconut milk (with custard topping) 120 grams of coconut sugar (for custard) 1/2 teaspoon salt (for topping) 2 pandan leaves (for custard) 100 grams of shrimp (shrimp face) 100 grams of grated white coconut (shrimp topping) 1/4 teaspoon salt (for shrimp) 10 grams of three friends (shrimp paste) 15 grams of shrimp paste (shrimp paste) 1 teaspoon seasoning sauce (for shrimp) 30 grams of sugar (for shrimp) 1/2 tablespoon kaffir lime leaves (for shrimp) 2 tablespoons soybean oil (for shrimp) 1 teaspoon orange food coloring (shrimp color) 250 grams of Amphawa coconut milk (coconut milk poured over sticky rice with mango) 1 tablespoon rice flour (coconut milk for pouring over sticky rice with mango) 2 tablespoons salt (coconut milk for pouring over sticky rice with mango) 1 ripe mango (coconut milk served with sticky rice and mango) Preparation Steaming sticky rice Rub the rice with alum, both dry and wet. Wash the sticky rice with water 3 times or until the water is clear and soak it while adding all 3 colors (green from pandan leaves, purple From butterfly pea flowers, yellow from turmeric powder) Soak glutinous rice for at least 3 hours or overnight. Then use your hands to wash the rice to drain the water. Do not pour it in. Steam the rice for 30 minutes using high heat. While waiting for the sticky rice to make the coconut milk sauce, pour the Amphawa coconut milk into a pot, then add sugar, salt, pandan leaves and simmer over low heat. Wait until well combined, then add soybean oil. When the sticky rice is cooked, pour in the mixed coconut milk, but slowly add the coconut milk and set aside for 15 minutes. Making a slit face Put coconut sugar in a brass pan with water over low heat. Add salt. Once the sugar has melted, add the grated coconut and stir to combine. Wait until the coconut is translucent and add a little roasted white sesame seeds and mix well. Making Custard Crack duck and chicken eggs, then add palm sugar. Crush the palm sugar with pandan leaves. When the sugar dissolves, add salt. Add Amphawa coconut milk and mix well. Once the ingredients are well mixed, strain into a steaming container. When steaming, use high heat and steam for 15 minutes. Making shrimp faces Pour grated white coconut into a mixing bowl, add orange food coloring, mix well, then heat up a pan and add soybean oil, followed by the three flavors, stir-fry until fragrant. Add the shrimp oil and when it smells good, add the shrimp and stir-fry until the shrimp is cooked. Add the shredded coconut. Season with salt and soy sauce. Stir-fry until everything is well combined. Sprinkle with kaffir lime leaves. Making Mango Sticky Rice with Coconut Milk Pour Amphawa coconut milk into the pot, then add rice flour and mix well over low heat. Once well mixed, turn off the heat. Slice ripe mango and pour coconut milk over it.
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5-colored bua loy
food Food type Main Ingredients Take time Serve Thai Dessert Flour and bread 120 minutes 7 places ingredient 58 grams pandan leaf water (squeeze 1:4) (pandan leaf flour) 55 grams of glutinous rice flour (pandan leaf flour) 5 grams of tapioca flour (pandan leaf flour) 58 grams Butterfly pea water (Butterfly pea flour) 55 grams of glutinous rice flour (butterfly pea flour) 5 grams of tapioca flour (butterfly pea flour) 30 grams of steamed and mashed sweet potatoes (sweet potato flour) 40 grams of glutinous rice flour (sweet potato flour) 5 grams of tapioca flour (sweet potato flour) 45 grams of water (sweet potato starch) 30 grams of mashed steamed pumpkin (pumpkin flour) 25 grams of glutinous rice flour (pumpkin flour) 5 grams of tapioca flour (pumpkin flour) 30 grams of steamed and mashed taro (taro flour) 40 grams of glutinous rice flour (taro flour) 5 grams of tapioca flour (taro flour) 45 grams of water (taro flour) 750 grams of Amphawa coconut milk (coconut milk) 100 grams coconut water (coconut milk) 195 grams of sugar (coconut milk) 50 grams pandan leaves (coconut milk) 200 grams of Amphawa coconut milk (coconut milk for topping) 10 grams of salt (coconut milk for pouring on top) 10 grams of young coconut (topping) 10 grams of diced boiled taro (topping) 15 chicken eggs (sweet eggs) 1 liter water (sweet egg) 300 grams of sugar (sweet eggs) Preparation Making pandan leaf flour Take 100 grams of pandan leaves and blend with 400 grams of water. Once blended, filter with a thin cloth and you will get pandan water. Mix everything together: glutinous rice flour, tapioca flour, then pour pandan water into the flour mixture. Pour slowly and mix little by little. Knead until the dough comes together and can be molded. Making Butterfly Pea Flour Soak the dried butterfly pea in hot water to the color intensity you want. Then mix together glutinous rice flour and tapioca flour. Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Pumpkin Flour Mix pumpkin with glutinous rice flour and tapioca flour and knead until well blended. Divide the dough into different colors and roll into balls of equal size. Making taro flour Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Orange Flour Mix the mashed steamed orange oil with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Boiling bua loy Bring water to a boil. Add the formed dumplings and boil until they float. Then scoop it up and add the prepared water to cool the dough and set it. Making coconut milk Put Amphawa coconut milk in a brass pan. Season with sugar, coconut water and pandan leaves. Wait for the Amphawa coconut milk to boil, then add the soaked tapioca pearls. Making coconut milk topping Steps for making coconut milk topping: Take Amphawa coconut milk and add salt. Mix well and turn off the heat. Making sweet eggs 1 liter of water per 300 grams of sugar. Bring the water to a boil and slowly pour in the eggs. Boil for about 2 minutes. Serving Scoop the bua loy into a bowl and top with coconut milk, sweet egg, boiled taro, and young coconut.
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