Rice Soup

Rice Soup

Ingredient :
1.Cooked rice 3 cup
2.White soy sauce 1 Tablespoon
3.Squid 30 g.Fresh shrimp 30 g.
4.Cabbage ½ cup
5.Onion or pandanus ¾ cup
6.Sesame oil
7.Powdered pepper

Process:
1.Mix cooked rice, white soy sauce, sesame oil and pepper to flour.
2.Clean Cabbage, To burn down in enough boiling water to soften. Scoop up water immersion in cold.
3.Bring mixed rice fill into the cabbage vegetables and wrap , wire with onion or pandanus.
4.Heat soup to boil , saucing by soy sauce, sesame oil and Powdered pepperthen add meat , carrot and wrapped-rice. Heat the boiled when meat and rice cooked scoop up to eating.

Plea Brown Rice

Plea Brown Rice

Ingredient:

1.Cook brown rice cooked ½ cup
2.pork mashed or blend shrimp ½ cup
3.Lemon grass 1 ½ Tablespoon
4.Onion slice 1 ½ Tables
5.poonCarrot slice 1 ½ Tablespoon
6.Paprika slice 1 Teaspoon
7.Peppermint leaf 2-3 branch
8.Coriander 2-3 branch
9.Lemonade 2 ½ Tablespoon
10.Fish sauce 2 Tablespoon
11.Sugar 1 Tablespoon
12.leech lime leaf slice 1 Tablespoon
13.coriander 1 Tablespoon
14.Basil leaves
15.Yard-Long bean Cabbage


Process :

1. Mash all ingredients together lightly hand. Sprinkle with basil leaves ,coriander ,leech lime leaf slice.
2. Served with fresh vegetables.

Pla Kapong Nong

Pla Kapong Nong

Ingredient
1.Giant seaperch fish 314 g.
2.Pepper 1 teaspoon
3.Lemon grass 2 tablespoon
4.Chili 1 tablespoon
5.Garlic ¼ cup
6.Shallot ¼ cup
7.Yard-long bean , kitchen mint 50 g.
8.Hairy basil leaf ½ cup
9.Preservative fish juice 1 tablespoon
10.Lemon juice 3 tablespoon
11.Salt 1 teaspoon
12.Fish sauce 2 tablespoon


Process

1.Bring giant seaperch fish to scale and cut stomach then wash.
2.Bring garlic , pepper and lemon glass into mortar and crush with pestle until wrecked.
3.Bring to mixed with giant seaperch fish and saucing with fish sauce and salt then place for 10 minutes.
4. Bring hairly basil leaf place on streaming pot.
5. Bring mixed- giant seaperch fish into streaming pot and let to stream for 15 minutes when after fish cooked ladle on dish.
6. Bring garlic , shallot and chili into mortar and crush with pestle until wrecked , saucing with preservative fish juice , fish sauce and lemon juice then ladle and put on cooked fish dish.
7. Serve with yard-long bean and kitchen mint.

Tip
Use hairy basil leaf to pad fish before stream can reduce bad smell fishy

Koong Tum Yum(Tum Yum Koong)

Koong Tum Yum(Tum Yum Koong)

Ingredient:
1. Vannamei Shrimp 1 lbs
2. Red chili 2 tablespoon
3. Lemon grass ¼ cup
4. Leave leech lime 3-4 leave
5. Parsley ¼ cup
5. Lemon juice 2 tablespoon
6. Fish sauce 1 tablespoon
7. Water 3 cup

Process:
1.Peeled and deviend vannamei shrimp.
2.Fill lemon glass and water into pot heat to boil.
3.Put vanamei shrimp in to boil water about 2-3 minutes.
4.When vanamei shrimp are cooked saucing with lemon juice , fish sauce and parsley.
5.Remove pot from heat and ladle into bowl in order to serve.

Tip:
IF you like another shrimp ,you can use replace vannamei shrimp for Koong Tum Yum.

Meesoa Hoy Shell Black pepper

Meesoa Hoy Shell Black Pepper

Ingredient:
1.Soft boiled meesoa noodle 150 g.
2.Radiated scallop 30 g.
3.Crisphead 30 g.
4.Black pepper 1 teaspoon
5.Shell oil 2 teaspoon
6.Sauce ½ teaspoon
7.Butter 1 teaspoon
8.Vegetable oil 1 teaspoon
9.Garlic chopped 1 teaspoon

Process:
1. Fried garlic chopped with butter and vegetable oil in hot pan until garlic have yellow color and smell pungent.
2. Add radiated scallop , black pepper and shell oil then stir well.
3. Add crisphead , soft boiled meesoa noodle and stir well.
4. Saucing with shell oil and sauce.
5. Ladle into dish and serve.

Crisp Shrimp Toasted Roll

Crisp Shrimp Toasted Roll

Ingredient:
1. Bread 4-5 sheet
2. Shrimp 8-10 shrimp
3. Butter 2 Tablespoon
4. Coriander root 1 Teaspoon
5. Garlic 1 Teaspoon
6. Pepper ¼ Teaspoon
7. Salt ¼ Teaspoon
8. Shell oil 1 Tablespoon
9. Vegetable oil
10.Tomato sauce

Process:
1. Peel shrimp and wash in clean water.
2. Bring shrimp to cut in stripe by knife 2-3 point and stretch by hand.
3. Pound coriander root , garlic and pepper . add shell oil , salt then mixed well after that bring to marinated with shrimp.
4. Cut off bread rim , knead the bread to tiny and flat then spread butter on bread sheet.
5. Place 2 shrimp on bread sheet and rolled . use tooth-pick or wooden pin clip on head and tail of roll bread.
6. Bring roll bread to fry in heat vegetable oil until the roll bread have a yellow color.
7. Spoon out and absorb oil , then serve with tomato sauce or another sauce that you like.

Tip
If you like another meat such as chicken or pork, you can use some meat that you like replace shrimp and sprinkle with sesame.

Grill Duck Fried Curry

Keang Phed Ped Yang(Grill Duck Fried Curry)

Ingredient:

1.Roasted duck meat 1 cup

2.Tomato small balls ½ cup

3.Devil ‘ s fig 50 g.

4.Leech lime leaf 5-6 leaf

5.Sweet basil 1 banch

6.Fresh Yellow, green , red chili 5 seed

7.Coconut ½ kg.

8.Chili curry 50-60 g.

9.Fish sauce 3 Tablespoon

10.Sugar 2 Tablespoon

Process:
1.Pick the meat from the bone duck. Backpacks, split pieces grown moderately. The neck bone is a hack to the wing parts will not peel or meat from the bones. Meat is chopped up by bone fragments.
2. Crush the coconut cream: concentrated coconut milk 2 cup for chili cream puff. dilute coconut milk 4 cup for soup
3. Boil down of boned ,neck, wings with diluted coconut milk to soft and decay
4. Nip off tomato stem, and insert
5. Nip off devil ‘ s fig stem, and insert
6. Tear the central twig of leech lime leaf and tear to small piece 7.Clean sweet basil and nip off basil 8. nip off yellow, green ,red chili stem then slide by knife
9.Boil down 2 cups of concentrated coconut milk to float up during boiling. Add chili curry and stir fry until have smell spicy , then put roasted duck meat , leech lime leaf and stir fry , get input pot.

10. Bring soft –decay boned ,neck, wings with diluted coconut milk to heat then seasoning with fish sauce, sugar . Add devil ‘ s fresh tomato and chili chopped .When cooked add sweet basil and pair serve with rice.

BBQ Stuffed Squid

BBQ Stuffed Squid

Ingredient:

1.Cook brown rice 2 cup
2.Fresh squid 30 g
3.Shred carrot square ½ cup
4.Shred pumpkin squares. ½ cup
5.Sugar pea ½ cup
6.Flour salt 1 Teaspoon
7.Pepper flour based 1 Teaspoon
8.Sauces barbecue
9.Pineapple
10.Tomato
11.Sweet pepper

Process:

1.Cook brown rice mixed with cooked carrot pumpkin seeds and sugar pea then Seasoning with salt and pepper.

2. Bring fresh squid into clean water and drained to dry then mix mixture from 1 and stuffed in squid into full then Use toothpick skewer closed in order to prevent overflow while steam time. Wood used as the nib stabbing squid Bubbles to enter.
3.Fill water in steam pot and set fire to boil then steam until cooked squid to be.

4.The grilled squid on the grill and barbecue sauce to smear the cooked squid until become yellow color.

5.Serve with grilled vegetables as preferred.

Plaza Ra Songkeing

Plaza Ra Songkeing

Ingredient:
1.Coconut cream 1 cup
2.Gunther’s walking meat 1 cup
3.Bamboo shoot ½ cup
4.Winged bean ½ cup
5.Wild ginger slice ½ cup
6.Lemon grass ½ cup
7.Turmeric ½ cup
8.Shallot ¾ cup
9.Red chili ½ cup
10.Leech lime leaf 4 leaf
11.Galangal ½ cup
12.Plaza ra 1 cup
13.Sugar 1 tablespoon
14.Fish sauce 1 tablespoon
15.Tamarind water 2 tablespoon

Process:
1. Bring Plaza Ra to decay about 20 minutes.
2. To filter on strainer and pour water in to pot.
3. Fill fresh coconut cream milk and mixed.
4. Fill small piece of ingredient in to Plaza ra water such as galangal ,lemon grass,white threric ,shallot ,bamboo shoot,devil’s fig ,goa bean ,wild ginger and leaves leech lime.
5. Mixed and boiled.
6. Fill gunther’s walking meat or another fish meat that you like.
7.Maked a good tasted by fill tamarind water , sugar and fish sauce and serve.