knowledge about story all techinque for you

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you visits with the knowledge about [ story ] all techinque at can can apply to begin with
very small technique about egg cooking
++ boil an egg doesn't give the shell splits up
especially when want to boil time egg vacates very much such as boil an egg does a kind of Chinese dish egg or use eat with the chili sauce made of fish an egg might affect poor the shell can split up cooked before easy advise give use an egg which the shell has no a crack , the shell is clean , add the water flood all egg and use the cold water since initial
The way is simple for protect an egg splits up to are
1.add lime juice appeareds the water that boils a little , lime juice will help to protect don't give an egg flows to depart the shell
2. add salt in the water that boils about 1 the tablespoon , salt will help to protect don't give an egg flows to come out trail broken
++ boil an egg gives the yolk is ( gum,rubber,tire bale-fruit )
something will boil an egg to boiled cooked hard both of egg or , there is the yolk is ( gum,rubber,tire bale-fruit ) , depend on while , use boil , if , want to give the yolk is ( gum,rubber,tire bale-fruit ) , give add an egg in the cold water , induce then until be angry , reckon time since , begin about 10 minute , already fetch go up dip in the cold water
++ fry the fried eggs are appetizing
add oil in frying buttocks deep pan moderately , put on the stove poor hot oil but , not very hot , hit an egg adds a cup before adds in the frying pan , already hurried lean the frying pan gives an egg sinks in oil , use the spade of frying pan or , the spoon fetches the albumen goes up to close the yolk , fry enough [ when yellow ] then fetch go up , will get the fried eggs which yellow frame and the yolk are ( gum,rubber,tire bale-fruit )
++ fry the fried eggs prettily
unless fry the fried eggs has by to use oil already still can fry an egg by can use the water with which convenient for who want to control the fat or weight the trick is simple are , give add vinegar appeareds the water that fries 1-2 some drops for an egg captures fast go up , fried water eggs will have which to is soft pretty is appetizing
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MOO KROUB(frame pig,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today you will have met with Thai menu at can cook can eat deliciously and still have can to induce cook Thai other such as , cook Yes , pig frame uncle,cook sweet pig frame basil and varied again
MOO KROUB(frame pig,Thai food)
The ingredients
streaky pork
1 teaspoon salt
The way does
boil the water are angry enough [ when ] flood a pig
add 1 teaspoon salt
add a pig appeareds a pot , boil about 5 minute
lead a pig upwards to are drained of water , then liberate drily(dry extremely good extremely)
stand enough [ when ] oil floods a pig are angry
decrease the fire down the average , add a pig down the frying pan( if not dry oil pig will spatter very)
fry a pig is penniless , then put something down slice be prepare eat
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SLAD YUM KUNG(throw off mix the shrimp,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will lead you goes to know with cooking Thai techinque again type for example SLAD YUM KUNG(throw off mix the shrimp,Thai food)
The compound
the lettuce is fresh , compose , lettuce , cucumber , tomato , kiss big , sweet pepper , and other vegetables follows to like
5 shrimps scald cooked
salad quantity cream follows to like
Water compound mixes
the 1 fish measuring spoon sauce
2 cane tablespoon sugars are
the garlic chops 2 the tablespoon
1 lime measuring spoon juice is
the chili chops to are circumspect [ powdery ] 2 the tablespoon
The way does the water mixes , mix water compound mixes all altogether , add a cup reserves
The way does
1.arrange the all lettuce adds to appeared a deep dish
2.slice the sweet pepper , then decorate in last order
3.pour salad cream follows down go to , already decorate the shrimp keeps the top
4.pour the water mixes that reserve down prepare to eat
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KANG SOM(the sour soup made of tamarind paste is,Thai food )

by pipat
Hi! our entourage today you will have known with Thai food again as is popular are KANG SOM(the sour soup made of tamarind paste is,Thai food )
the sour soup made of tamarind paste is local food , have sour , The salty , The sweet , The a little , animal meat that bring the sour soup made of tamarind paste , there is the snake-head fish , Cromileptes altivelis , doctor Thai fish , doctor fish , nun shrimp , prawn , giant freshwater prawn , sea mussel , ark shell , stripes shellfish , if , have no what is animal meat ? also the pork replaces all right
for storage vegetables can come to the sour soup made of tamarind paste , there is white lettuce , carrot head , fungi , water melon young child , water melon shell , bamboo fresh shoot is or , a bamboo shoot boils , a bamboo shoot is pickling , the papaya is raw (sour soup made of tamarind papaya paste and the shrimp ) ,onion , the cabbage is , the cabbage is , knot cabbage , young coconut top , young entrails is banana , edible inflorescence of a banana plant , gourd , green pea cowpea , garden pea , section beans , Thai Ipomoea , species of white-stemmed Ipomoea , water mimosa , stems of the water lily , wax gourd rice child spreads the stem borer , pumpkin is roselle , corn young sheath , roselle young sheath , cucumber , cucumber , and other ,a lot of again , such as , thorn pickling vegetables , green lettuce is pickling , pumpkin top , cooking sour soup made of tamarind paste difficult more than the curry , because , there is three the taste , must cook have the taste goes out salty sour sweet , not sour mellow too until , or , salty go up infront , must have sour go up infront , lead salty with sweet follow , something vegetables doesn't want to simmer give very cooked , such as , water mimosa , scald with orange hot soup , ++ , the vegetables will good frame , not sticky , cook soup can is delicious the time eats to stand soup are angry , then add the water mimosa , estimate enough [ when cooked ] one after another , eat a cup , if , water cooked mimosa too much , sticky don't be appetizing
for something vegetables simmers cookedly , or , be the sour soup made of tamarind paste stays overnight , will delicious more typical Thai finished dish , , eat , such as , sour soup made of tamarind paste papaya gang , sour soup made of tamarind radish paste , sour soup made of tamarind bamboo shoot paste , sour soup made of tamarind wax gourd vegetable marrow paste , abandonning will keep to stay overnight make have sweet taste , if , be sour soup made of tamarind gang leaf paste , should the typical Thai dish eats immediately , should not stay overnight
chili sauce sour soup made of tamarind paste
Ingredients
1.the sour soup made of tamarind paste is ordinary , 5 chilis are dry , 5 head onions , 2 shrimp tablespoon pastes are
2.the sour soup made of tamarind paste adds animal meat that has to stink , 7 chilis are dry , 7 head onions , 5 garlics are petal , 1 galingale is spectacles , the 1 shrimp tablespoon paste is
3.the sour soup made of tamarind paste is like [ model ] , the typical Thai dish is yellow , 20 guinea-peppers are dry , 7 head onions , 15 garlics are petal , curcuma fresh 1 is , long 3 a centimetre , if , be curcuma 1 teaspoon dust , 1 salt is teaspoon , 1 shrimp paste is teaspoon , milled rice 1 the teaspoon is
4.sour soup made of tamarind guinea-pepper fresh paste , 20 guinea-peppers are fresh , 5 head onions , 5 garlics are petal , the 1 shrimp tablespoon paste is
animal meat that use the shrimp , prawn , or , giant freshwater prawn , the snake-head fish is fresh , sour at add in the sour soup made of tamarind paste , there is orange tamarind juice , use get both of orange tamarind juice wets , orange tamarind fresh juice , the water is kaffir , lime juice , sour soup made of tamarind something paste uses both of orange tamarind juice , and lime juice , for , have sour lead , there is the taste is like the spicy lemongrass soup for , be delicious , the sour soup made of tamarind paste is delicious , unless , the taste is mellow , sour lead sweet salty follow already , fish shrimp meat or , shellfish , must not stinking fresh , must add fish meat , the shrimp is or , a shellfish is while , soup is angry , flavor orange tamarind juice , fish sauce , the sugar is a little , taste give get the taste has followed to want then add the vegetables already elevates
for the sour soup made of tamarind paste , wax gourd , vegetable marrow , papaya , young top is pumpkin , must add the vegetables cookedly before , then add orange tamarind juice , fish sauce , the sugar flavors , simmer give cooked vegetables then elevate , sour soup made of tamarind paste time should not add many water , must estimate if [ for,reserve ] , for orange tamarind juice with , if , there is the water will too much make typical Thai dish not dark taste , sour young , salty young , make don't be appetizing , but , should not very spicy , will finished the delicious should estimate enough [ when ] soup floods the vegetables , the shrimp and the fish , if , sour soup made of tamarind lettuce pickling paste , thorn pickling vegetables , a bamboo shoot is pickling , must decrease the sour down , such as , add orange tamarind juice 1 just the tablespoon , or , 2 the tablespoon , enough [ when ]
vegetables gang in the sour soup made of tamarind paste , when , cooked already will pick the sour taste , saltiness , The sweet , in vegetables meat , that's why , when , abandon one sour soup made of tamarind some distance paste , orange soup has will young taste immediately , therefore the time cooks orange soup will must have spicy enhance a little , for , typical Thai dish taste is thatting delicious
the sour soup made of tamarind paste is local food that can easy more than typical Thai otherly dish , The cheap , use the vegetables has every kind , if , there is salty sunlight one meat , salted sunlight one fish , a pig fries , fried chicken , the fish fries , egg , an egg rises minced pork , omelette , a shellfish fries to accompany with with the sour soup made of tamarind paste , feel that , be delicious magic last food , and the food that is worthy nutrition way , suit Thailand and a Thai
sour soup made of tamarind vegetables paste totals up the friend
The ingredients
- 1 snake-head fish is , scale of a fish knot , slice the stomach gouges the entrails goes out , slice obstruct the body is bright is left the tail keeps to boil for take fish meat pounds with chili sour soup made of tamarind paste sauce
-white lettuce slices 1 the measuring cup
-the 1 measuring cup cabbage is
- the cowpea slices 1 the measuring cup
- wax white gourd peels to slice is the 1 measuring cup square
- 3 tablespoon fishsauce
- 1 bucket tablespoon sugar
- orange tamarind juice wets 5 the tablespoon
chili sour soup made of tamarind paste sauce
-7 dry chilis
-onion 7 red head heads
- 3 head garlics
- 5 spectacles galingales
- the 1 shrimp tablespoon paste
- 1 teaspoon salt
- pound give circumspect [ powdery ] add fish meat that boil , and pound again altogether
The way does
1.dissolve chili sauce in the water that boils the fish puts on the stove , add the fish sauce , sugar , orange tamarind juice wets
2.lift a pot puts on the stove is angry add the vegetables each type , enough [ when ] cooked vegetables adds the fish , poor cooked fish
3.taste salty sour , a little sweet
the sour soup made of tamarind paste is local food , The cheap , if , have no the fish uses the shrimp replaces , use the vegetables estimates to drive away , Ipomoea , vegetable marrow , the wax gourd can replace might use varied vegetables altogether or , use how is onely vegetables ? , typical Thai pot big dish can eat many a time , extremely stay overnight delicious extremely , but , the vitamin C , and the vitamin will A decrease to go to continually
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TOM SAB KRA DOOK OON(boil delicious the cartilage,Thai food)

by pipat 
Hi! , the entourage is thai-food-online.blogspot.com , today you will have known with food Thai northeast popular formula is TOM SAB KRA DOOK OON(boil delicious the cartilage,Thai food)
The compound
pig young bone 1/2 kilogram
lemongrass         2
the kaffir lime leaf   1 galingale
crowd into           3
3 parsleys
5 dry guinea-peppers fry
1 chicken soup 
fish sauce            3         tablespoon
lime juices          3-1/2 tablespoon
paprika               1/2     teaspoon
The way does
1.lead pig young bone comes to boil in water just off the until tender soft boil
2.from that time add crowd into , galingale,chicken piece soup down lemongrass go to kaffir lime leaf , flavor with the fish sauce , lime juice , paprika , and the chili fries , taste follow want
3. fetch add a cup , sprinkle lane parsley , and lane parsley , eat hot
The technique plucks : , for double the delicious tiny !! , boil delicious supposed to sour salty smack and must eat while , hot
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KHAO MOO AOB( pig rice bakes,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will lead you goes to know with food Thai formula where likes bely again KHAO MOO AOB( pig rice bakes,Thai food)
the compound for 3-4 persons
The ingredients
back pig in slice 300 thick gram
the potato slices 1 big head
wait for slice 1 big head
an onion chops 1 the head
3 tablespoon oils
1/2-1 teaspoon salt
the 1/1 teaspoon pepper
1 boiled cup water
the dry-cookedrice is or the bread and the butter
The way does
1.stand the frying pan adds oil , use moderate enthusiastic , when , oil begins hot , add big onion chops down go to cook enough [ when ] kiss Amen! add the potato and a carrot down cook to then poor the all vegetables almost cooked
2.lead the pork down cook to follow , flavor with salt , pepper , enough [ when ] be angry poor cooked throughout , pour a pig cooks to add a pot simmers to build [ wasp ] 30 again minute
3. if someone like to have the butter add about 1-2 the tablespoon appeareds the frying pan with while , cook before induce simmer ( enhance the stink )
4. very fully chili fish sauce delicious dry-cookedrice like [ model ] , Thai , or , have cooperate the bread rubs delicious butter like [ model ] , the guava all right
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KHAO PAD(Fried Rice,Thai Food)

Fried Rice

Fried rice is an easy and filling dish - great for a bachelor gentleman. You just have to remember to cook the rice the night before.
Ingredients:
4 c. cooked rice
oil
2 eggs
1 carrot - diced
1/2 c. frozen peas
4 scallions - minced
1/2 c. leftover meat
salt or soy sauce


Steps:
1. Heat a wok or large skillet over high heat.
2. Add a little oil and wait a few moments for it to heat up.
3. Break the eggs into the wok and mix quickly to scramble.
4. When the egg is well-set, remove it and chop it into bite-size pieces or strips.
5. Wipe out the wok and add a little more oil. Wait for it to heat.
6. If the rice is clumpy, break it up with your hands so that each grain is separate.
7. Add the cold rice to the wok. Move the rice quickly around the hot pan by putting your spoon or spatula under the rice and turning it over. (This is the basic stir-frying technique.)
8. After a minute or so, add the diced carrots and move them about the pan with the rice.
9. After 3 minutes, add the frozen peas and stir-fry.
10. After 2 minutes, add the scallions, egg and meat, if using.
11. Season the rice with salt or soy sauce once the ingredients are well-mixed. Cook another minute or until everything is heated through.
12. Remove from heat and serve.
Tips:
The amount of oil you use is up to you. You need only a tablespoon or so to keep the rice from sticking.
You can put anything you want in fried rice: leftover vegetables, stir-fry or anything that seems interesting. Try fried rice with ham and eggs for breakfast.
Traditionally, fried rice is seasoned with salt instead of soy sauce, because soy sauce turns the rice brown. Whichever you choose, be conservative when you first add it. You can always add more, but you can\'t take too much back.
Try a few drops of sesame oil in the egg before you cook it.
Try some minced garlic and ginger in the oil before you add the rice.
If your wok is large, you can cook the egg with everything else: After the rice and other ingredients are heated, push it to the sides of the wok so there\'s an empty space in the bottom. Crack the eggs into the space and cook. When the eggs are set, stir everything together to break up the eggs.
Some people like ketchup on their fried rice.
Warnings:
Don\'t use hot rice, or you\'ll have a gloppy mess. Cooling the rice makes the grains separate

CAAP MOO(narrow a pig,Thai food)

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today beg for present CAAP MOO(narrow a pig,Thai food)

narrow a pig , be local food , of member Lanna Thai in , doing narrow is pig , be the way processes , and preserve food , that be born from , folk wisdom , inherit come to , for for a long time , narrow a pig , like to use a gift , the northland where is worthy , both of the giver , and the receiver , and the produce , from skin pig lead , come to change frying process , in the end frame character , The blistered , fragrance , the taste is mellow , use eat , be the food , side dishes kind , with chili northland sauce and the typical Thai dish roast all

narrow pig character that make of pig skin
narrow a pig that make of pig this skin still can rupture to is many the character , be
1.narrow a pig lacks of it , make of pig skin entirely is 2x4 inch majority sizes likes to bring cook such as , do the fish maw , spicy lemongrass soup , kind food mixes all such as , mix narrow a pig , mix big , etc. , there is sell general in the market
2.narrow a pig sticks it ? a few extremely the 1-2x3-4 inch size , the character will crystallize round like to eat , be the side dishes , loud get deliver a speech already , narrow kind this pig suit is a gift , in the Chiang Mai , Lampoon , Lampang , Chiangrai , narrow kind this pig likes to eat very and , seek can buy generally
3.narrow a pig sticks it and have the meat mix , majority , like to pretend big , 7x10 sizes are inch , make of pig side ribskin , the majority likes to do , at Tak , Nan , spread , at amphur tries , etc. , narrow kind this pig , do not like to eat very extremely because , can't keep long ago
The way does narrow a pig from pig skin
1. narrow a pig , like to make of pig skin , because of , , pig movie , cheapness , seek easy
2.doing narrow is pig , be the way processes pig skin , to the food , the storage can keep long ago , there is delicious smack , both of still the expansion , the cost of pig skin , have tall price goes up with
the preparation does narrow a pig
equipment preparation that use in something narrow pig word , compose
1. 1 frying pan for fry
2. 2 enameled medium-size basins
3. Chinese brazier , or , 1 cooking large-sized stove stove is
4. the firewood is or , the charcoal properly
5. the bucket is or , 2 pots coat to have lid
6. the spade of frying pan has 1 long handle
7. , the colander fetches narrow a pig from the 1 frying pan
8. , bamboo basket for rest 1 oil
9. , the balance for weigh pig movie and narrow a pig
10. , plastic size all bag and the plastic band of
11. , oil bond
Compound preparation
the compound in doing narrow a pig , compose
1. , salt , be the ingredients that enhance narrow pig smack has salty , mellowness , should use , salt mixes , The rough , have white , The clean , without powder and spray dust mix , close dry , have no , the moistness is
2. , seasoning powder , be the ingredients elaborates narrowly a pig has superior smack goes up , should choose buy , seasoning powder which is of good quality moderately good
3. , C white , use for decorate a color , and cook give narrow a pig has darkened colour , there is the taste and the smell , be appetizing
4. , lard , use for fry narrow a pig , should fluently it new , The clean , not stinking , and have no , dark black
The compound ( for do narrow manner business pig )
1. , 10 pig kilogramskin
2. , 11/4 salts are bag , a bag vacates 100 a gram
3. , 4 seasoning tablespoon powders are
4. , C white or , black 1 the tablespoon
The compound is (for do eat in a family) or doing narrow easily pig is
1. , 2 pig kilogram skin
2. , 1 seasoning teaspoon powder
3. , C white or , black 1 the teaspoon
note
if use C black give decrease the quantity down the half of C white
The suggestion
1. the compound for do to sell and the compound for do to eat , in a family , if , purpose will do narrow a lot of pigs or , a little this more , as a result , enhance or , decrease the compound , in proportion down that want , if , will do for consume in a family , should use pig skin , many more 2 a kilogram , not such as will get narrow a pig not blistered as expected
2.if add the compound , C too much , will bear fruit make narrow not blistered pig
3.if use pig movie that stick it exceedingly 1 inch , will make narrow a little blistered pig
4.usual traditionally , narrow a pig has that from frying skin a pig will have 1 weight in 3 of skin pig weight , in order that , depend on the amount , it adjoin pig skin that uses , in doing , narrow a pig , if , there is it very , get , narrow few pig but , get oil ( liquid ) , very in proportion
Filtration movie pig techinque
pig skin is raw pillar material and are important element in doing narrow a pig , narrow a pig , delicious , have , or not is good character ? depend on pig skin , therefore , then have the necessity , very much to must choose pig skin that is appropriate in doing narrow a pig most and best , skin pig filtration , should pig skin has that from beside the body , and hip skin , be pig skin , The new , have no stinking smell , The clean , have white keep pale pink have no dark pale , have no , carry stick , and must don't be the skin has that from a pig , that a little old , The too , should old between 3-6 month
doing narrow pig step
skin pig slitting
skin pig slitting , there is important role will in to make pig skin , at fry narrow a pig , already , there are blistered many characters , or , The a little , and a straight line , or , coil crystallize round , persuade eat , many go to more the size that cut , therefore in skin pig slitting , must consider , the character of pig skin , and the size that cut to go to at the same with time , then get , narrow a pig , at have the character , The blistered , and coil crystallize round be appetizing , divide the slitting has 2 the step , as follows
1.step slices pig skin follows length of pig body through , by fix , the component of , pig skin , at want to slice give proportionate 1-1.5 x 3 inch by slice pig skin lengthwise 3 inch
2.steps from skin pig slitting s have learnt the news long follow 3 pig wide inch bodies already , then lead pig skin , at slice get come to slice tiny have the 1-1.5 inch size , will get the component of pig skin at slice finished the 1-1.5x3 inch size , if , slice , the size is big , this more , also a pillar in the slitting , the rhythm is same , after that lead pig skin that can slice to go to wash clean , stop be drained of water
cleaning skin a pig
cleaning skin a pig , there is doing step as follows
1. lead pig skin that choose already well come to clean by unfurling a razor sail , a kind has the handle , abrade the dirtiness , at stick come to with pig movie goes out , fully abrade carry a pig or pluck a pig go out all then wash clean pour add bamboo basket stops is drained of water
2. in case of pig skin has not clean smell because , keep long ago , there is the way cleans , and get rid the smell , unless , do dirtiness scraping has and to carry go out already , induce wash , mix the alum , is dilutedly then induce wash cleanly again , after slice a pig be already
skin pig deceit with oil
lead pig skin has that to wash clean already , add appeared the frying pan that reserve for fry narrow a pig at have the wideness and deep is proportionate with the amount pig skin will to boil , by have moderately space convenient for in searching not give pig movie ,and oil bulges the dropsy frying pan chest , while , boil , or , fry narrow a pig
for fuel that use in this deceit , the majority is if , do in business manner , like to use the firewood or charcoal the temperature about 110 the degree Celsius , after that as a result , lead the compound that reserve add down go to a person mixes blend to go to continously ,for not give pig skin , stick frying pan buttocks , and burnt get , give a person unreliably , turn below upward above , and grade down frying pan edge goes to in by a person with spade of frying handle long pan or , the paddle is
when , the compound absorbs to go inside pig until skin homogeneously observe that have oil has come out ? already , if , pig skin has it sticks very as a result must not add lard that clean and be pure down go to but if pig movie has it sticks a little or lack of it give add pig skin down go to , The moderately for protect not give pig movie sticks frying pan buttocks and capture alive a piece , give pig skin , touch [ cheap ] the heat by all together , meanwhile as a result , wait for separate pig skin not next , the deceit this time is the deceit , for decrease the moistness of pig skin less , take time about 1 hour (approximately)
when , pig skin that boil shrink and have oil have come out to are enough befitting already , observe , think pig skin has no obligation and misfire frying pan buttocks , give enhance the heat , of fuel goes up to are 130 the degree Celsius( oil is will angry agitatedly) this deceit is the step , for , pig cooked skin , yellow and almost the frame , by change cooked tender step , and pig skin will stick together , crystallize , already , meanwhile , as a result , must a person goes to continously , but may a person less , more , at first , for not give pig burnt skin , and give bump against the heat by thoroughly , boil next , about 1 hour , this step will can observe that ,pig skin will broken the loud sound , there is oil spatters , come out , meanwhile, oil , will come out very until flood pig skin and is angry agitatedly
finally pig skin will softly,have no obligation from oil , have dark yellow go up , and have a voice broken , loud clap gently , notice that , there is blistered dot is stinky , happen round , pig skin , this step , may must decrease the heat down ? for not burntly a person for a while next , try take a hand , catch pig skin sees , if think have the character hardens moderately , and have blistered dot , happen around , be for can use , give take withdraw the fire goes out immediately , (extinguish a fire until finished a stove) this step , take time about 1 hour , total up take time boil about 2 hour ( in case of do narrow a pig , business manner)
when boil pig skin in the last end , there is doing step , at important will bear fruit give pig blistered movie , be narrow character good pig or wood , which , separate minister get 3 the way as follows
1.way is when , boil pig skin has with oil done to a turn already , give extinguish a fire in a stove , and dip pig skin abandons to keep , in oil , about 2 hour , notice that , , while , cold oil continually down pig skin , as a result , will absorb until oil is full and quietly sink down frying pan buttocks , remain but , oil is floating to flood , when , think cold moderately oil has already , then fetch pig skin departs the frying pan for , be drained of water , then , induce air the wind gives hot loosen , after that , prepare fuel for fry , for do frying skin a pig next
2.ways fetch pig skin that s have boiled oil done to a turn already , use clear ladle fetches pig skin goes up from oil , stop give drained of water it , a level next rest to abandon keep coldly , this step , if will give pig skin loosen fast heat goes up , may use the electric fan blows (for the quickness , in the production , in time sell) when , think pig cold moderately skin (warm) as a result , prepare fuel , for fry , for do frying next
caution , don't use the electric fan blowed pig skin long ago too until cold , when induce fry , be narrow a pig , not , blistered as expected
3. ways are after , dip pig skin boils in oil has followed 1 way already , if there is the necessity an not , bring fry narrow a pig , in the same day , as a result , may dip pig movie boils in oil keeps , by , soak it flood then close the lid completely , not give the dirtiness agrees can go to , if , will fry ? , as a result , lead pig residence skin keeps that come to boil oil builds [ wasp ] , give , pig skin slackens , be have the character is down , and soft , then fetch go up rest be drained of water , prepare fry narrow a pig is like 2 ways next
Frying narrow a pig
 prepare fuel gives moderately hot (100 , the degree Celsius is ) , give oil , that use boil , pig skin fries , when , hot very oil has already , observe get from have green smoke happens , experience , by take pig skin that reserve slack get down the 1-2 frying pan before , if , pig skin , sink and have no obligation upward slow , show that oil still not enough [ when ] hot , wait a minute one then,experience new , until think pig skin has no obligation to upward immediately , be for hot oil done to a already turn , fully to do frying narrow a pig next
frying skin a pig boil , to narrow this pig , add moderately , see that , there is the area is left , That will do. will give pig skin , swell then don't press too until
The techinque in frying
when add pig skin has boiled down go to fry in hot very oil already , give use spade of frying clear pan , wait for press , pig skin , that float upward , sink get down oil too much most , meanwhile , as a result , try , a person reverses above down below , and sway spade of frying clear pan back and forth alternate , for pig skin expands ( boundaries ) and receive the heat from oil by all together , fry until next think , narrow blistered pig through , both of a piece has and to have yellow the frame done to a turn already , then fetch narrow a pig goes up to are drained of water it , or , use oil bond , do absorbing oil all right again , rest abandon keep coldly prepare pack next
the package and the saving heal narrow a pig
narrow a pig has been the products that from pig skin fries , there is frame character , therefore , in something , keep , must consider worth way food preservation , and the smack of narrow a pig , have frame character , have no stinking smell , thus , in the saving will heal must not was have the moistness , by the saving adds the utensils , at have close lid , and covered narrow a pig with the plastic bag , tighten ( gum,rubber,tire ) (s hold,seize ) crowdedly , do not give the air can reach , if , the amount is a few , may add the plastic bag , tighten bag mouth crowdedly , with the plastic band of , already lead pick reach a refrigerator , then can keep , keep many day , by may the smack as before , but , should not keep long too ago ( should not 5 exceed day )
for bag package for sell that , also the way packs according to deliver a speech above , only pack , follow the price sells to evade and send , follow something , be appropriate of each the locality , and the contentment between the buyer and the vendor , for the price sells generally , kilogram price vacates 120-150 a baht
Narrow easily pig
The ingredients
pig skin mixes it sticks the meat 1 kilogram
powdery salt
vegetable oil
The way does
1. , lead pig skin comes to cut off or , cut a rut mixes salt gives throughout both of , sun give dry oil
2.cut tiny long 2 inch wide 1 inch
3.induce simmer in the frying pan , add a little vegetable oil , simmer until , yellow
4.bail out it is thatting simmer the skin adds in frying new pan , put on the stove give very hot , lead the skin has that to simmer then go to fry blisteredly , fetch go up
The character of narrow a pig
for northerner food , very narrow a pig keeps to are the side dishes , kind food puts in , and mix , there is salty its smack , and keep about 1 week
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LARP PLA TUBTIM( minced fish pomegranate meat,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will advise you know with Thai popular menu again bely LARP PLA TUBTIM( minced fish pomegranate meat,Thai food)
The compound
fish pomegranate meat slices the square                     1/2                kilogram
vegetable oil                                                                      2                   measuring cup
the fish sauce is                                                                2                   tablespoon
lime juice is                                                                     2-1/2             tablespoon
cane sugar is                                                                     1                   teaspoon
the paprika is ( middle spicy )                                      2-3                 teaspoon
rice roasts                                                                          2                   teaspoon
lane leek                                                                            2                    tablespoon
thorn lane parsley                                                           2                    tablespoon
lane shallot                                                                        3                   tablespoon
green vegetables , for eat with the minced meat
The way does
1. wash pomegranate fish cleanly , add the screen stops is drained of water
2. stand oil hotly , add pomegranate fish down fry yellowly the frame , fetch go up , stop give drained of water it
3.mix the fish sauce , lime juice , cane sugar , stir blend
4.add pomegranate fish fries down mix blend
5. add the paprika , rice roasts , leek , parsley , and the shallot down mix , be careful don't give bruised vegetables
6.very add a dish eats with the green vegetables , such as , glass lettuce , cucumber , peppermint , the sweet basil is
a note is
- frying fish should fry to give the dried fish outside is soft in , don't fry give too hard
- dish cooking mixes , when , mix the water mixes very already add a dish eats immediately
- eat get 3-4 persons
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KANG PAD KAI(chicken curry,Thai food)

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today you will have known with the way cooks Thai popular again bely KANG PAD KAI(chicken curry,Thai food)
The Ingredients
vegetable oil                                                       2                          tablespoon
chili curry red sauce                                          1                          envelope
coconut cream                                                    1                         measuring cup
the chicken has sliced already                      1-1/2                     measuring cup
the water                                                             1                         measuring cup
dust taste chicken soup                                     1                         teaspoon
a mushroom slices orbutton fungi               1-1/2                     measuring cup
the fish sauce                                                      1                         tablespoon
the palm sugar                                                   2                         teaspoon
kaffir lime leaf slice fiber                                  2                         tablespoon
the sweet basil has plucked already             1/3                       measuring cup
goat red pepper slices fiber                      1
The way cooks
1.add vegetable oil appeareds a pot , put on the stove give enough [ when hot ] , lead curry red brand mother gem chili down cook with oil , while , -ing cook stay this must add coconut cream down go to moderately
2.add the chicken down cook enough [ when cooked ] , add the water and coconut cream down go to put on the stove build [ wasp ] for a while
3.flavor with dust taste chicken soup , fish sauce , sugar , give get the smack follows to like to boil then until is angry
4.add the fungi , kaffir lime leaf , the chili is red , and the sweet basil
5.put something down from a stove , fetch add a cup eats things to eat with hot rice
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PAD SA TOR(cook the Sato vegetable,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today you will have met with food Thai South formula where likes very bely again PAD SA TOR(cook the Sato vegetable,Thai food )
Sato sheep seed vegetable                    1/2             cup
a pig sticks                                                50             gram
the shrimp                                                10
the fish saup                                             1                teaspoon
cane sugar                                                 1               teaspoon
the goat pepper slices lengthwise          5
the garlic                                                   5                petal
the shallot                                                 2                head
lime juice                                                   1                tablespoon
the shrimp paste                                      1                teaspoon
oil                                                                3                tablespoon
The way does
pound the garlic , shallot , shrimp paste , be circumspect [ powdery ]
wash a pig cleanly , slice enough [ when ] the word , wash the shrimp beheads to go out peel keep the tail , split sheep straight black back goes out
stand the frying pan adds to lead it , add that pound , cook kiss , add a pig , shrimp , already add the Sato vegetable
flavor with the fish sauce , lime juice , sugar , cook enough [ when ] cooked throughout add the goat pepper , put something down prepare eat
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TOM SABB KRA DOOK OON(boil delicious the cartilage,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you visits with Thai food that cinnabar taste is delicious again type for example TOM SABB KRA DOOK OON(boil delicious the cartilage,Thai food )
Compound
pig young bone                                  1/2                   kilogram
lemongrass                                         2
the galingale                                       1
kaffir lime leaf                                    3
the parsley                                         3
dry guinea-pepper fries                   5
chicken piece soup                            1                       piece
the fish sauce                                     3                      tablespoon
lime juice                                            3-1/2              tablespoon
the paprika                                        1/2                   teaspoon
The way does
1.lead pig young bone comes to boil in water just off the until tender soft boil
2.from that time add kaffir lime leaf , galingale , lemongrass , chicken piece soup down go to , flavor with the fish sauce , lime juice , paprika , and the chili fries , taste follow want
3.fetch add a cup , sprinkle lane parsley , and lane parsley , eat hot
the technique plucks : , for double the delicious , boil delicious supposed to sour smack , The salty , and must eat while , hot
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NAM PRIK PLA TO(chili mackerel sauce,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com ,today we will lead you goes to know with Thai local popular food is NAM PRIK PLA TO(chili mackerel sauce,Thai food )
The ingredients
1.the mackerel 2
2.shallot 100 grams
3.garlic    60    head
4.goat pepper green   100    grams
5. lime juice                  5-6    grams
6. fish sauce 3-4                     tablespoons
7. sugar bucket              2      the tablespoon
The way does
1.lead fresh mackerel , wash cleanly , gouge the entrails goes out , roast the fire gives until cooked kiss done to a turn , from that time lead the mackerel comes to meat sheep goes out to stop
2.lead shallot , garlic , and the goat pepper , burn kiss , when , done to a turn lead down stop , goat pepper part gives shell sheep goes out
3.lead shallot , garlic , and the goat pepper which reserve to pound is circumspect [ powdery ] , from that time add mackerel meat down go to pound concede blend
4.when , blend already , flavor with lime juice , fish sauce , sugar , taste as you like it , be be finished
5.very fully the green vegetables or will the vegetables boils all right follow but , be extremely fond of something
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KHAI YAO MAR PAD KRA PAO KROUB(the preserved egg cooks sweet frame basil,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today you will have known with popular menu because of , can eat things to eat with rice has already still eat can is savories ea-ten along with liquor drinks as well is KHAI YAO MAR PAD KRA PAO KROUB(the preserved egg cooks sweet frame basil,Thai food )
Ingredients components
the preserved egg splits four4
the sweet basil plucks 1 cup
Thai petal tiny garlic 25 petal
green guinea-pepper and red 30
vegetable oil 3 tablespoon
the pork chops 1/4 cup
the fish sauce 2 tablespoon
C black 1/2 tablespoon
cane sugar 1-2 tablespoon
The way does
*pound the garlic , and the guinea-pepper enough [ when ] together crushed , fetch add a cup , stop
*stand frying oil pan on middle until hot fire , add the preserved egg down fry cover round , reckon time about 1 minute , fetch go up add a dish keeps , then add the basil down fry to build [ wasp ] cover round , fetch go up rest give drained of water it
*bail out it that fry to go out 3 very the tablespoon , stand on middle fire , add that pound , cook kiss , add minced pork , cook beat enough [ when cooked ] throughout , flavor with the fish sauce , C black , sugar , cook blend , taste just enoughly , add the preserved egg fries , and the sweet basil fries the half , cook mix blend , turn off the light
*fetch add a dish , sprinkle the sweet basil makes the royal bed to are left , fully eat
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KHAO SOY(lane rice,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today you will have met with Thai menu where likes very in of Thailand North is KHAO SOY(lane rice,Thai food )
Beef part calf ingredients 1 a calf about 1 a kilogram is or the chicken is 1 a kilogram
coconut cream is 2 cup
the thin end of coconut cream is 5 cup
onion tiny 1/4 cup
dry guinea-pepper roasts , pound be circumspect [ powdery ] 1/2 cup
pickling sour lettuce is 1
egg dry noodles is (scald ) 1
wrap 500  gram
C sweet black 2 tablespoon
sirup is 1/4 cup is
the parsley and the leek slice fiber 2
C black 2 teaspoon
fish good sauce is 1 tablespoon
cane sugar is 1-2 tablespoon
the lemon
the cabbage slices fiber
The way does
1. slice the meat is dice wide long square 1 inch , add in the thin end of coconut cream simmers tenderly (change from the meat can is chicken calf please Yes) add C sweet black while , simmer flavor with , fish sauce , cane sugar , dry guinea-pepper pounds to are circumspect [ powdery ]
2.pickling lettuce is sour , slice be about 1/2  inch
3.simmer coconut enough [ when ] condensed cream keeps for scatter over
4.scald the egg noodles cookedly , then divide fry scatter over (the part that fry must not scald )
5.the time eats to add the egg noodles which has scalded already , add the area has flavored already , coconut cream sprinkles with dry guinea-pepper fries , sprinkle egg crisp noodles , parsley , the leek
The vegetables will to eat
the lettuce is pickling ,onion tiny , lemon , dry guinea-pepper fries , C black , the egg noodles will use egg fresh noodles all right , egg noodles character will round is long
Tip
can eat 8-10  person
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PA LO MOO KHAI( a kind of Chinese pig dish - an egg,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today you will have known with menu Thai formula again type for example , PA LO MOO KHAI( a kind of Chinese pig dish - an egg,Thai food )
The compound
7 a duck's egg or reddish yellows
oils vegetable 3 tablespoon
porks streaky 300 gram
pepper is1 teaspoon
parsley root slices to are circumspect [ powdery ] 1 the tablespoon
the garlic slicescarelessly 3 tablespoon
2 cinnamons long 2 inch
the bean curd fries 14 blisteredly
fish sauce measuring is 1/4  cup
C white the measuring 1/4 cup
coconut-palm sugars 225 gram
fresh waters measuring 5 cup
The way does
1.wash the eggshell cleanly ,add the water flood , induce put on the stove wait for stir often , boil poor cooked hard egg , put something down pour the waste water , soak empty then peel
2.wash the pork slices to are thick square
3.pound the pepper are circumspect [ powdery ] , add parsley root , garlic , then until be circumspect [ powdery ]
4.lead oil adds the frying pan puts on the stove , add that pound down cook kiss , add coconut-palm sugar down go to cook kiss good , add the pork , egg , fish sauce , C white , cook blend
5.fetch add a pot , add the fresh water , cinnamon , sexy a quarter , bean curd , enough [ when ] angry throughout already decrease the fire down , simmer young fire , enough [ when ] angry species of wild until ginger is soft , put something down fully eat
TIP
the time boils an egg add powdery salt down goes to a little with , will make the eggshell flies good , convenient the time peels .
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PLA MUAK YUD SAI TORD PRIK THAI KATEAM(the squid stufves to fry garlic pepper,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will advise food Thai formula where will eat often make to decrease the risk from the disease the goiter is PLA MUAK YUD SAI TORD PRIK THAI KATEAM(the squid stufves to fry garlic pepper,Thai food )
The ingredients-the compound
1.medium-size squid
2. a chicken chops or minced pork
3.noodles made of green grams
4.parsley root garlic and the pepper
5.C white
The way cooks
1. lead the squid , at copy the movie goes out already , come to wash cleanly , gouge the entrails goes out orderlily
2. from that time lead a chicken chops ( or , minced pork) go to mix with parsley root , garlic , the pepper has which to pound already , follow with noodles made of green grams has which to scald already , flavor with C a little white
3.when the compound in the entrails blends to Amen! , as a result , lead the compound stufves to go to in the squid
4.stand the frying pan hotly , before will add parsley root garlic the pepper which then until blend ( , in pounding time that 2 this , should add last garlic , because , garlic meat will have not until pulpy too ) , and follow with the squid , use young fire ( otherwise an uncle will make your burnt garlic before , the squid will have cooked ) for the meat in of cooked type entrails throughout , that important , should use the toothpicks , pierce down go to trail of the squid , for , the heat spreads , the entrails within the squid will have cooked throughout
5.try lead the toothpicks puts in to see again if have no the water in the squid or the chicken that is inside entrails sticks to upward show that can use already before very add a dish eats fully hot dry-cookedrice
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PLA MUAK YUD SAI NEUNG MANOW(the squid stufves to steam the lemon,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will lead you comes to study to know about Thai food again a kind for example , PLA MUAK YUD SAI NEUNG MANOW(the squid stufves to steam the lemon,Thai food )
Squid compound stufves
1.egg squid
2.minced pork
3.the garlic chops to are circumspect [ powdery ]
4.black powdery pepper
5.C white
6.shellfish oil
The way cleans a fish before cooking ink stufves
mix minced pork , the garlic chops , pepper , C white and shellfish oil massages blend , stop for a moment , lead the squid goes to copy a membrane goes out , wash do , the clean well , already lead minced pork compound comes to stuff , must not very crowded , because , enough [ when ] steam already it will overflow too , not appetizing , take the water adds profoundly put on the stove is angry wait for to keep with , enough [ when ] stuff the squid , finished then , induce steam enthusiastic about 5-7 minute , finished then , bring slice , be enough [ when ] the word then to stop before , now we , go to do the water mixes
Sauce compound
1.lime juice
2.the guinea-pepper slices big
3.the garlic peels
4.the ginger is fresh , slice must not many somes
5.black pepper penetrates to are circumspect [ powdery ]
6. the fish sauce , C white
7. cane sugar
8. soup squid water has that from steaming
The way does the sauce
          lead soup squid water has that from steaming , fish sauce , C white , the pepper is black , guinea-pepper , lime juice and cane sugar mix , stir enough [ when ] , the sugar dissolves a little , then taste follow like , lead profoundly put on the stove be angry again round , from that time , lead the squid comes to add deep fireproof dish , pour with the sauce , follow with the garlic , the ginger slices , leek , steam middle fire , about 6-8 minute , already lay a dish on fire pot , decorate a dish with lemon , eat hot , delicious very much
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"Lahb Gai" (Spicy Chicken Salad,Thaifood)

"Lahb Gai" (Spicy Chicken Salad)

Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.

Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili

Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)

Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.

Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.

TORD MON PLA GUY(the fried fish-paste balls is,Thai food)

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you visits with food Thai formula again type for example , TORD MON PLA GUY(the fried fish-paste balls is,Thai food)
Meat fish compound
passes closely to abrade              300              gram
chili curry sauce                            3                   tablespoon
the basil is                                      1                   the measuring cup
the fish sauce                                 2                   tablespoon
cane sugar                                      1                   tablespoon
oil for fry
The way does
1. mix fish meat passes closely to abrade with chili curry sauce blend , massage sticky until , flavor with the fish sauce , cane sugar , massage stickily again , add estimate because
2. stand the frying pan adds enough [ when ] hot oil , lead the fried fish patty down fry to is until cooked yellow pieces , eat a pair and the sauce
fried fish patty sauce sweet sauce or , chicken sauce                1/2           the measuring cup
lane bright cucumber                                                                      2              child
powdery groundnut                                                                         2              tablespoon
fresh chili penetrates to are circumspect [ powdery ]                1              teaspoon
lead sweet sauce adds a cup add fresh chili , cucumber the groundnut
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yam wun sen(mix noodles made of green grams,ThaiFood)

by pipat
Hi! today at a house eats to mix noodles made of green delicious grams is dinner , delicious very much then , spicy become conceited exceedingly , call that , eat both of tears , mix noodles made of green grams no do to eat come to stand long already ago try come to follow see
The ingredients approximately for eat 2 persons
1. the garlic peels 2 the petal
2. garlic pickling 1/4 head garlic
3. water garlic pickling 1-2 tablespoon
4.  5 goat peppers are
5. lime juices 2-3 tablespoon
6. brown sugar 1 tablespoon
7. fishsauce 2 tablespoon
8. C - white 1/2 tablespoon
9. noodles made of green 60 gram gramses
10. 4 fresh shrimps
11. porks minced 50 gram
12. 5-6 fish child meatballses
13. a pig praises 5-6
14. shrimps dried 2 tablespoon
15. measuring groundnut 1/4 cup
16. 1/2 head onion
17. 1-2 child tomato
18. 2 leeks
The way does
1. spin 1-9 compound altogether , must not be circumspect [ powdery ] very all right , finished then , taste follow like from that time , go to prepare other ingredients
the shrimp is fresh , peel , keep the tail , split the back , scald enough [ when cooked ]
* minced pork scalds cookedly
* fish meatballs scalds
* a pig praises to scald
* the dried shrimp fries to give the frame
* the groundnut fries
* onion , peel , slice in long rows
* a tomato slices a quarter
* the leek slices
* noodles made of green grams scalds cooked
2. when , prepare already , pour add a deep dish mixes , pour with the water mixes , mix blend , lead the lettuce supports a dish , then , fetch mix noodles made of green grams adds , be simple , only this , all delicious right can already
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HOI PAD NAMPRIK PAO( a shellfish cooks chili sauce burns ,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , regularly today we will advise food Thai formula where calls that , HOI PAD NAMPRIK PAO( a shellfish cooks chili sauce burns ,Thai food )
                the chili burns , be again food dish time please of Thailand onely , usual will do the shrimp cooks chili sauce burns a chicken cooks chili sauce burns or , the squid cooks chili sauce burns to eat , early this want to change the smack ? so , change to come to a sea mussel cooks chili sauce burns this dish but , will use a sea mussel only , will unusual the nature of a person likes type our shrimp
The ingredients approximately for eat 2 persons
sea mussels 6-7
shrimps are 4
fresh waters 150 millilitre
chili sauce burns 1-1/2 tablespoon
fish sauce  1 tablespoon
oil shellfish 1 tablespoon
vegetable  oils 2 tablespoon
soup waters 3 tablespoon
1 head onion
2 leeks
4-5 mushrooms
5 goat red peppers
2 petal big petal garlics
The way does
lead a sea mussel comes to polish abrade the dirtiness that the shell has gone out then wash cleanly pour the cold water add a basin add salt about 1/2 the teaspoon . get down the water already lead a sea mussel down dip in a basin , about 10 minute for a shellfish disgorges earth leavings comes out from that time pour the water adds a pot puts on the stove boil enough [ when ] be angry add a shellfish down go to , boil about 5-7 minute , already shell sheep on run away yes , shrimp sheep part , the shell keeps the tail , split middle the back pulls black heel goes out , an onion peels to slice lengthwisethe garlic peels to slice bright , or , enough [ when ] dented broken , the leek has washed cleanly then slice to is wipe the fungi gives  clean before wash and split four , the goat pepper slices lengthwise askew , chili sauce part burns , shellfish oil and , the fish sauce mixes keep , lead the frying pan puts on the stove middle , add oil down go to , enough [ when ] hot oil adds the garlic and an onion , down fry enough [ when ] emit kiss , add chili sauce compound burns , cook enough [ when ] , chili sauce burns to don't catch crystallize , add soup water , add a sea mussel , shrimp , fungi , and goat red pepper down cook enough [ when ] cooked shrimp , taste follow like , last add the leek , stir 2-3 time , turn off the light , fetch add a dish , prepare eat
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YUM SARM KROUB(mix three the frame,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will advise food Thai popular formula again bely YUM SARM KROUB(mix three the frame,Thai food )
The compound
fishcrisp 50 gram maw
the cashew nut bakes and crisp squid vacately 20 a gram
the leek slices an onion slices a quarter and lane guinea-pepper a vacately 10 gra
the celery slices was 5 gram
child big tomato slices 20 gram
parsley root chops 3 gram
the garlic chops 5 gram
fishsauce4 tablespoon
lime juices 4 tablespoon
cane sugars 2 tablespoon
The way does
1. mix lime juice , fish sauce , sugar , guinea-pepper , parsley root , garlic , onion , and a tomato , stir blend
2. add fish cashew nut maw and squid , from that time add the leek and the celery , mix enough [ when ] quickly blend , fetch add a dish , prepare eat
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MOO PAD KHING( a pig cooks the ginger,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will advise you about Thai food where is known that , MOO PAD KHING( a pig cooks the ginger,Thai food )
The ingredients
1.the pork
2.shellfish salt pepper powdery fresh milk sesame oil sugar cassava starch oil
3.root parsley pepper garlic
4.the ginger old
5.goat per leek
6.vegetable oil
The way does
1.lead the pork comes to wash clean slice enough [ when ] the word ferments with shellfish salt pepper black powdery oil , fresh sesame oil cassava starch cane sugar milk small vacately please vacately add a refrigerator keeps 2-3 somes hour
2.from that time , take root parsley garlic and pepper come to penetrate altogether the ginger to one some induce , peel then chop be circumspect [ powdery ]
3.the leek slices briefly goat pepper leek takes the entrails goes out to chop rough take keep scatter over the food
4.begin with 2. compound leads go to cook with vegetable enough [ when ] oil kisses , add a pig and the water ferment down go to cook , mix poor cooked pig
5.flavor with C- white and C -black please taste follow righteous add the leek that slice to keep down go to cook , give blend turn off the light fetch add a dish scatters over with the leek and the goat pepper only , delicious already
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