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How To Make Papaya Salad Ka
we use mortar and pestle to make papaya salad
(I not good in English but I’m trying explain )
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My mother has always shared the story of how her maternal grandmother would get her and her sister to make different types of sambal. One that stuck in my mind is “Sambal Joget”. The word joget means to “dance” .. why a dancing sambal ? I guess it’s so hot and spicy that it will get you out of your seats and straight on the dance floor. Here’s the recipe for this traditional family sambal •
Ingredients•
Big Red Onion •
Tomatoes •
Bird Cili •
Anchovies (fried) •
Belacan •
If you don’t have lesung batu (pestle & mortar u can use dry blender or chopper can buy at CJWOWshop can get points) •
Shot with GoProHERO8
& Edited on GoProApp •
@gopromysg @gopro @cjwowshopchinese @igozo
#bakizainal #luxurytraveler #GoProHERO8 #GoPro #GoProfamily #HomePro #makcikGoPro #resipimudah #resipi #resepi #carasaya #foodiesofinstagram #petai #sambal #sambalpetai #malaysianfood #foodporn #foodpornmalaysia #foodpornshare #foodpornography #kongsiresepi #sedap #masakapahariini #sayamasak #jommakan #malaysianfood #malayfood #sambalenak
泰式辣肉碎意粉＋温泉蛋😍！
食材
4 蒜瓣
4 指天椒
1 大辣椒
200克 意大利面
2 茶匙植物油
400克 猪肉碎
4 汤匙 耗油
1 汤匙 鱼露
1 汤匙 酱油
1 茶匙 糖
1 杯 罗勒叶
2 个温泉蛋
细碎的parmesan奶酪
海盐
指示
步骤 1
在水煮沸前加入盐。当水沸腾时，加入意大利面。
步骤 2
把大蒜、辣椒和一小撮盐搅拌至幼细备用。
步骤 3
将油用大煎锅加热至中高温。加入大蒜辣椒拌炒30秒至香味提出。然后加入猪肉碎，炒1-2分钟后加入耗油，鱼露，酱油和糖。关闭热量并加入罗勒叶。
步骤 4
将意大利面倒入热辣的猪肉酱中 1-2 分钟，顶部盖上一粒温泉蛋在撒上Parmesan cheese就完成啦！
Spicy Thai Pork & Basil Spaghetti
Serves: 2
Ingredients
4 garlic cloves
4 birds’ eye chillies (or to taste)
1 large mild chilli
200g (7 oz) spaghetti
2 tbsp vegetable oil
400g (14 oz) pork mince
50g (1.7 oz) finely sliced green beans
4 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1 cup basil leaves*
2 onsen eggs* or poached eggs, to serve
Finely grated parmesan cheese, to serve
sea salt
Instructions
STEP 1
Bring a large pot of salted water to the boil. When the water is boiling, add the pasta.
STEP 2
Use a mortar and pestle to pound the garlic, chillies and a pinch of salt to a very rough paste.
STEP 3
Heat the oil in a large frying pan over medium-high heat. Add the garlic chilli paste and cook for 30 seconds. Then add the pork mince and stir-fry for 1-2 minutes or until just cooked. Toss through the green beans. Then add the oyster sauce, fish sauce, soy sauce and sugar. Stir-fry until just combined. Turn the heat off and toss through the basil leaves. Keep warm while the pasta finishes cooking.
STEP 4
When the pasta is al dente, scoop up and reserve a cup of the pasta cooking water. Turn the heat to high under the pork mixture and add the pasta straight into the pan. Toss the pasta in the sizzling pork sauce for 1-2 minutes or until thick and glossy (add in a little pasta cooking water if the mixture is too dry for your liking). Pile onto serving plates. Top with an onsen or poached egg. Scatter over the parmesan.
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Hello everyone, today we're going to share with how to make a really classic Thai BBQ recipe: Isan style grilled pork neck & spicy dipping sauce: Kor Moo Yang Jim Jaew. (คอหมูย่าง)
In Thai language, "Kor Moo(คอหมู)" means pork neck, "Yang(ย่าง)" means to grill. It's popular in Northeast or Isan restaurants. It’s a tender smoky pork neck with the sour, sweet, salty and spicy dipping sauce “Nam Jim Jaew(แจ่ว)”, and goes well with sticky rice and is perfectly delicious as well. So Yummy.
In this recipe, you can make it easily at home. You can also learn how to make “Khao Khua(ข้าวคั่ว)” and “Nam Jim Jaew”, Khao Khua is the key ingredient another is a classic spicy sauce, both are the yummy secret of northern Thai and Lao cuisines. Hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/F3tj1BICXjE
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🇹🇭 How to make Thai Grilled Pork Neck With Spicy Dipping Sauce Recipe
Kor Moo Yang With Nam Jim Jaew Recipe
☞ Yielded: 2-3 servings
✎ Ingredients
☞ For marinated
pork neck 200~220g
palm sugar 1tsp, 7g
fish sauce 1tsp, 5g
oyster sauce 1tsp, 6g
soy sauce 1tsp, 6g
☞ For toasted rice coarse powder
raw dry sticky rice 50g
** can also use jasmine rice
** In this recipe we only need 13g roasted rice coarse powder, rest can stored for next time
☞ For dipping sauce
Fish Sauce 40g, 4 tbsp
lim juice 35g, 3 tbsp
tamarind puree 30g, 2 tbsp
palm sugar 30g, 2 tbsp
dried chili flakes 8g, 1.5 tbsp
roasted rice coarse powder 13g, 1.5 tbsp
red onion Q.S.
fresh coriander Q.S.
spring onion Q.S.
** If you don’t have palm sugar, you can use granulated sugar or brown sugar
✎ Instruction
☞ Step 1: Marinade
1. In a small bowl, pour oyster sauce, fish sauce, soy sauce, mix well and then add palm sugar, keep stirring, make sure the sugar is fully dissolved.
2. Use a fork to stab the pork neck with holes evenly across the surface.
3. In a large bowl, put the marinade all over the pork, make sure the pork is totally coated. Let the pork marinate overnight or at least 2 hours in the fridge.
** This is a easy way to make the marinade, you can use grind the garlic, cilantro roots and peppercorns at first, then add the rest of wet ingredients to mix together, but the Jaew sauce is full of flavor, so the pork doesn't need too much additional seasoned at all.
☞ Step 2: Make the toasted rice coarse powder
1. Place the clean raw sticky rice in a dry pan, fry and toast the rice over medium-low heat, stirring constantly until the rice gets a golden yellow color.
2. Put the rice in a mortar and pestle or food processor to grind the sticky rice into a coarse powder, with no big grains, but not too fine either. You can put it in the container.
☞ Step 3: Make dipping sauce
1. Slice the red onion, remove the roots of coriander and chop into small pieces, finely chop spring onion. Set aside.
2. Mix the sauce. In a small bowl, pour fish sauce, lime juice, tamarind puree and palm sugar, mix it until the sugar is fully dissolved.
3. Add the chili flakes and roasted rice powder, stir and mix well.
4. Add all vegetables in, including chopped spring onion, chopped coriander and sliced onion until well combined.
Step 4: Grill the pork & serve
1. Grill the pork.
✔ Use the Grill/Griddle-- First, preheat to high heat on one side grill plate, when hot put down the marinated pork evenly spaced. Grill for 5~6 minutes each side. The grilling time will depend on the thickness and size of meat.
✔ Use the pan-- Just heat a pan on medium high heat, when the pan is hot enough, place the pork in the pan and cook for 2~3 minutes each side or until slightly charred on the outside.
✔ Use the oven-- Preheat the oven to 220°C, place the pork on a grilling rack and bake for 25-30 minutes, turning the other side up halfway through.
2. Transfer the pork to a cutting board, let the pork rest for minutes, then slice to serve with nam jim jaew dipping sauce. Enjoy.
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#ThaiFood
#ThaiGrilledPorkNeck
#easyRecipes
Hello friends! Today we're going to show you how to make Indian Masala Chai and Chai Ice Cubes Latte.(classic hot milk tea and fancy frozen cold tea drink)
There are hundreds of kinds of milk tea in the world, but the Indian Masala Chai is the top one in my mind. Especially in winter, whether it’s morning or afternoon, use freshly ground spices and favorite black tea with milk, you can have a tasty spiced milk tea in less than 10 minutes.
Masala Chai has so many names, like spiced tea, spiced milk tea, chai tea, chai latte, spiced milk tea. In Hindi, “Masala” means mixed spices, “Chai” means tea, so if you say Chai Tea, that means “tea tea” 😊
Masala chai is quite popular in India, it’s kind of an all-season beverage. And every family or street chai vendor has their own spices recipe. The common spices are cloves, ginger, cardamom and peppercorns. But please feel free to combine the spice you love or have, and create your own taste.
In this video, we’re going to show you how to make perfect Masala Chai. And for the hot summer, our Kori Kohi style of Chai Ice Cubes Latte is amazing, too. Trust me, it’s a must try recipe. Hope you like it. Enjoy. :)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/d_DL-9z19No
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How to make Masala Chai & Chai Ice Cube Latte
Masala Chai & Chai Ice Cube Latte Recipe
☞ Yield: 150ml/cup, (HOT) 3~4 servings, (ICED) 5 servings
✎ Ingredients
☞ Masala Chai (Hot)
cinnamon stick 1.5g
cloves 3
black peppercorns 6
green cardamom pods 3
ginger 5g
ceylon black tea 6g
granulated sugar 30g
water 200ml
milk 250ml
☞ Chai ice cube latte
Cinnamon 4.5g, a whole stick
cloves 12
black peppercorns 24
green cardamom pods 12
ginger 20克
ceylon black tea 24 g
granulated sugar 120g
water 480ml
For serving: warm milk 100ml for one cup
✎ Instructions
☞ Masala Chai (Hot)
1. Place all spices in a dry frying pan and heat over a low heat, stirring constantly, until the aroma is released, remove the pan from the heat.
2. Put the spiced in the mortar, use the pestle to grind, bash or crush until all are as coarse as you want.
3. Remove the skin of ginger, then put it in, grind until they are all reduced to the same consistency.
4. In a saucepan, combine spices and 200ml water over medium heat, when boiling, keep cooking for one more minute.
5. Pour 250ml milk into the pan, bring to a simmer or almost to a boil, reduce to low heat. Add black tea, when it's boiling again, cook for one more minute.
6. Add sugar, cook for one minute or until the sugar is all dissolved. Turn off the heat.
7. Strain out the tea and spices, and pour the chai into the glasses or a mug, enjoy.
☞ Chai ice cube latte
1. Place all spices in a dry frying pan and heat over a low heat, stirring constantly, until the aroma is released, remove the pan from the heat.
2. Put the spices in the mortar, use the pestle to grind, bash or crush until all are as coarse as you want.
3. Remove the skin of ginger, then put it in, grind until they are all reduced to the same consistency.
4. In a saucepan, combine spices and 480ml water over medium heat, when boiling, keep cooking for one more minute.
5. Add black tea, when it's boiling again, cook for another 1 minute.
6. Add sugar, cook for one minute or until the sugar is all dissolved. Turn off the heat.
7. Strain out the tea and spices, let the chai cool, then pour into an ice-cube tray and freeze for at least 6-8 hours or overnight.
8. To make an iced chai latte, prepare a cup of warm milk, add 3-4 chai cubes in a glass, pour half cup of milk over the chai cubes, the warm milk will melt the cubes slowly, giving you the perfect rich taste of iced masala chai.
----------------------------------------------------------------------
#MasalaChai
#milkteaalliance
#easyRecipes
Ingredients
Broth
2.2 pounds (1 kg) pork bones
1 tablespoon vinegar
1 tablespoon salt, plus more to season
1 teaspoon rock sugar
1 yellow onion, peeled and halved
5 shallots, 2 kept whole, the rest peeled and thinly sliced
2 slices ginger
Toppings
1 pound (450g) eel
1/2 teaspoon turmeric powder
1/2 teaspoon grated ginger
1/2 cup corn starch
14 ounces (400g) glass noodle, soaked 10 minutes
1/2 cup Vietnamese mint, leaves removed and chopped
3 scallions, white part removed, green part chopped
2 limes, cut into wedges
Directions
1. Place the bones in a pot filled with enough water to cover. Add vinegar and bring to a boil. Parboil the pork bones for 5 minutes to remove the impurities. Then pour out the whole pot. Rinse bones well and wipe the pot clean. Transfer the bones to a large stock pot and add in 12 cups or 3 litres water, 1 tablespoon salt, the rock sugar and the peeled onion. Bring to a boil and skim off the foam. Then simmer on medium low for 1 to 2 hours, uncovered.
2. Grill 2 shallots and ginger slices until they slightly charred on the outside. Then scrape and rinse off the black bits. Add to the soup pot to enhance the fragrance.
3. Fill a small sauce pan with 4 cups (1 liter) water. Add 1/2 teaspoon salt and bring to a boil. Add the eel and cook for 2 to 5 minutes depending on the size. When you see cracks on the eels' backs, they are cooked. Remove and leave to cool. Hold the head of the eel with one hand, and use the thumb, index and middle finger of the other hand to pull the flesh off the bone. If using large eels, you can fillet the flesh with a knife.
4. Crush the bones in a mortar and pestle and boil for another 15 minutes to release the sweetness. Strain to extract the eel broth.
5. Gather the flesh in a bowl and season with half a teaspoon each of salt, pepper, tumeric powder and grated ginger. Divide into 2 parts. Set one part aside. Roll the other part over a plate of corn starch and deep-fry till golden brown. Also mix the sliced shallot with some corn starch and fry till golden brown. Remove and place on paper towel to drain the excess oil.
6. Extract the pork broth to another pot and combine with the eel broth. Season to taste with fish sauce and chicken stock.
7. Add a handful of soaked glass noodles into a noodle strainer and submerge into the boiling broth to blanch. Transfer to a serving bowl. Top with some soft eel and the crispy fried eel. Sprinkle some chopped Vietnamese mint, scallions and some cracked pepper. Ladle the hot soup over. Garnish with a tablespoon of fried shallot, some chili slices and a blanched scallion (white part). Serve with some fish sauce for dipping and a wedge of lime.
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They're not just decorative—they're my favorite kitchen tool. The mortar and pestle works faster than a knife to crush nuts, pound garlic into a ... ... <看更多>
Used since antiquity, a mortar is a bowl of some sorts and a pestle is a cylinder-type tool used to smash ingredients. Together they can finely ... ... <看更多>
mortar and pestle use 在 10 Things to Prepare with a Mortar and Pestle | Kitchn 的相關結果
1. Pesto. One of the most classic uses of a mortar and pestle is for pesto. · 2. Caesar Dressing. The best way to mash those anchovies and garlic ... ... <看更多>