關於 chili lime dipping sauce ，我們在網路上蒐集到這些相關的討論、資訊與評價

https://youtu.be/RROe0VXmZFM
Vietnamese Cold Vermicelli🍜Homemade Vietnamese Dipping Sauce😋Goes Well with Roast Pork Knuckle!

Vietnamese cold vermicelli with roasted pork knuckle

Ingredients: (servings for 2)
Vietnamese cold vermicelli 1 catty
Carrot 1 No.
Cucumber 1 log
Cabbage 1 No.
Chili 2 Nos.
Garlic 4 Nos.
Shallots 1 No.

Seasoning:
Fish sauce
Rock sugar
White vinegar

Steps:
1. Vietnamese cold vermicelli, put in a big bowl. Boil up a pot of water. Pour into the bowl. Stir the vermicelli with a pair of chopsticks. Rinse with tap water. Hang dry. Put it into the bowl again. Pour cold boiled~up water into the bowl. Hang dry.
2. Prepare the sauce for vermicelli:
a. Chili, get it diced.
b. Garlics, squash and diced.
c. Shallots, chop well.
To be put in the same bowl.
3. Add seasoning into the bowl:
a. Fish sauce 1 tbsp
b. White vinegar 2～3 tbsp
c. Water 3 tbsp
d. Rock sugar syrup 3～4 tbsp
Mix well. Taste it. Put in refrigerator.
4. The vermicelli, has been hung dry already. Put in the bowl.
5. Carrot, get it peeled, then shred, put on top of vermicelli.
6. Cucumber, get it peeled, then shred, put on top of vermicelli.
7. Cabbage, get it shredded, put on top of vermicelli.

Lemon lime is to be added into the sauce. If you have no lemon lime, just use lemon juice instead.

Serve with roasted pork knuckle.

粉麵飯🍜🍝🍚(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q5A3Mh4IVWiSQecc_DX2Zp
🌈這系列全部影片都已中英文翻譯

🐷✋豬手(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_RQZwzseInK9ZvhAGVSKxYF
🌈這系列全部影片都有中英文翻譯

https://youtu.be/joUhGp9xj3E

Lai Yee's Kitchen- Pandan Chicken Mel's style

Thailand again. We can never get enough of Thailand and their food.
Today I want to challenge myself to make my very first pandan chicken.
It turns out to be quite "pro" .. What I will do next time is to make the chicken thiner and slightly longer and roll up a little before I wrap with the pandan leaf. Definitely not in a big chunk size. That way all the flavours and marination will be in between the meat and It will make the chicken more juicy and flavourful.

Ingredients (enough for 6 of us):
. Pandan leaves around 20 to 30 leaves
. 1 kg chicken fillets
. oil for deep frying

For the marination:
. 5 cloves garlic
. 2 cm turmeric (Typo in my video -Oops!)
. 3 tbsp lemongrass
. 5 shallots
. 5 cm ginger (I didn't have fresh ginger and I used powder
. around 10 white peppercorns
. 2 tbsp soy sauce
. 2 tbsp oyster sauce
. 1 tbsp Tamarind juice
. 2 tbsp palm sugar or brown sugar
. 2 tbsp coconut milk
. 2 tbsp white sesame
. 1 tbsp sesame oil
. 4 coriander roots
* Blend all to a smooth paste.
* It was not funny, I accidentally deleted a part of my video and cant find it back.. So my video didnt have some of the ingredients in the clip. Apology!
* Add-on : If I am not cooking for the kids, I will add on chili to be grinded together.

For the dipping ingredients :
. 3 cut chili padi
. 3 tbsp cut shallots
. 2 tsp fish sauce
. 1 tbsp soy sauce
. 5 lime juice
. chopped coriander (I didnt show in video)
* Mix up and serve

It was so good though. I wonder if I can make a tom yam flavour version. I will definitely try soon. What is next for Thai food?

Alright, do take care. Stay positive and cook with your family. It helps to keep ourselves sane and focus. Cooking and dressing up at home are also good ways to de-stress!

#melindalooi #melindalooirtw #melindalooicouture #fashionfood #melcooks #lalacooks #laiyeekitchen #dressupathome #makeupathome #stayhome #staysafe #pandanchicken #homecook #selflove

My grinded fresh spices are from Pasar Besar TTDI Mix &Match's vendor Lizar Chili (you can search in Grab market- Pasar Besar TTDI Mix & Match). They have the best Bawang Goreng(no joke, BEST), Bawang Putih Goreng and pre-mix cooking spices. #supportlocal #melcares

The History of Vietnamese Traditional Culinary (Phở). 🇻🇳

Pho is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà). Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish.

Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because Pho's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs.

Pho likely evolved from similar noodle dishes. For example, villagers in Vân Cù say they ate pho long before the French colonial period. The modern form emerged between 1900 and 1907 in northern Vietnam, southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province.

Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a dish similar to pho called ngưu nhục phấn. The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong, who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population.

Pho was originally sold at dawn and dusk by itinerant street vendors, who shouldered mobile kitchens on carrying poles (gánh phở). From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive, disheveled felt hats called mũ phở.

Hanoi's first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Gánh phở declined in number around 1936–1946 in favor of stationary eateries.

In the late 1920s, various vendors experimented with húng lìu, sesame oil, tofu, and even Lethocerus indicus extract (cà cuống). This "phở cải lương" failed to enter the mainstream.

Phở tái, served with rare beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time.

With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam. Pho, previously unpopular in the South, suddenly became popular. No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, mung bean sprouts (giá đỗ), culantro (ngò gai), cinnamon basil (húng quế), Hoisin sauce (tương đen), and hot chili sauce (tương ớt) became standard fare. Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized bánh mì sandwiches.

Meanwhile, in North Vietnam, private pho restaurants were nationalized (mậu dịch quốc doanh) and began serving pho noodles made from old rice. Street vendors were forced to use noodles made of imported potato flour. Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers.

During the so-called "subsidy period" following the Vietnam War, state-owned pho eateries served a meatless variety of the dish known as "pilotless pho" (phở không người lái), in reference to the U.S. Air Force's unmanned reconnaissance drones. The broth consisted of boiled water with MSG added for taste, as there were often shortages on various foodstuffs like meat and rice during that period. Bread or cold rice was often served as a side dish, leading to the present-day practice of dipping quẩy in pho.

Pho eateries were privatized as part of Đổi Mới. Many street vendors must still maintain a light footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership.

________________
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©️ Respective Owner(s)

I love cooking and Batik. So today I feel like wearing Batik to cook.
How many of you like bitter gourd? I love them. So today I am trying out this dish, and I love it.

Ingredients:
. A few regular size bitter gourds (I am using the small ones in this video as I couldnt find the normal regular type)
. 4 eggs or more, you can use salted eggs too
. salt, but if u use salted eggs then you dont need salt
. vinegar

For the dipping sauce:
. chopped garlic and onions
. cut chili padi
. spring onions. sesame
. soya sauce. vinegar
. lime juice
. boiling oil

Here are some good benefits of bitter gourds that i found online: Regular consumption of bitter gourd has a positive impact on gut health. It not only treats intestinal disorders like constipation and stomach ache but is equally beneficial for Irritable Bowel Syndrome (IBS) as it helps kill parasites that enter the digestive system.
Anyone who is diagnosed with diabetes is prescribed to eat bitter gourd. It contains three active substances with anti-diabetic properties, namely polypeptide-p, vicine, and charanti, which have been confirmed to have insulin-like properties and blood glucose lowering effects.
Bitter gourd is a rich source of vitamin C that comes with plenty of antioxidant properties.The antimicrobial and antioxidant properties of bitter gourd help in removal of toxins. Moreover, it can help wipe out all kinds of intoxication settled in your liver. Thus, bitter gourd heals many liver problems as well as cleanses your bowel.
Bitter gourd is a good source of potassium, magnesium, and calcium, which all have a positive effect on the heart.Bitter gourd contains lycopene, lignans, and carotenoids, along with good amounts of vitamin A, zea-xanthin and lutein, which are the primary antioxidants and nutrients that fight and scavenge these free radicals.

Wow, good to know. Now try this and enjoy!

เครื่องวัดค่าดิน ph meter เครื่องวัดกรดด่าง
https://raka.is/r/n6xG
เครื่องเช็คค่าphดินแบบปลูกในกระถาง
Shopee?https://raka.is/r/3rGj​
เครื่องเช็คค่าดินปลูกในกระถาง
LAZADA?https://raka.is/r/9qLV​
ถุงมือทำสวน https://raka.is/r/XArr​
ถุงมือทำสวนแบบมีสีสัน https://raka.is/r/lAWl​
กรรไกรตัดกิ่ง https://raka.is/r/8DpM​
กรรไกรแต่งกิ่ง https://raka.is/r/Nlqx​
#เครื่องล้างผักโอโซน​ ล้างผลไม้ล้างเนื้อสัตว์ได้
HappyShopping2you ?https://raka.is/r/bA6l​
SHOPEE? https://raka.is/r/kK6X​
LAZADA? https://raka.is/r/wQVb​
#สูตรน้ำจิ้มซีฟู้ด
กระเทียมไทยทั้งเปลือก4ช้อน
พริกขี้หนู 2 ช้อน
พริกจินดา 2 ช้อน
น้ำตาลปิ๊บ 2 ช้อน
น้ำตาลทราน 2 ช้อน
น้ำปลา 8 ช้อน
น้ำมะนาว 7 ช้อน
รากผักชี 2 ช้อน
Ingredients for spicy seafood dipping sauce
4 Spoonful of small whole garlic
2 Spoonful of small small chili peppers
2 Spoonful of big chili peppers
2 Spoonful of palm sugar
2 Spoonful of white sugar
8 Spoonful of fish sauce
7 Spoonful lime juice
2 Spoonful of coriander root
??แหม่มเป็นคนพิจิตร
อยู่ญี่ปุ่น??15ปี เคยทำงานที่ร้านอาหารไทย5ปี
และปลูกผักไทยในญี่ปุ่น8ปี
ปัจจุบันซื้อบ้านอยู่ที่จังหวัดอิบารากิ ปลูกผักไทยผักญี่ปุ่นสำหรับทานเป็นหลัก เหลือแบ่งขายนิดหน่อย
หน้าที่หลักเป็นแม่บ้านดูแลครอบครัว
แหม่มขายของผ่านไลน์และเฟสบุ๊ก ขายผลไม้มะม่วง มะยงชิด ส้มโอ น้ำพริกกากหมูและสินค้าอาหารอื่นๆทำกันเองในครอบครัว สนใจติดต่อได้ที่ไลน์นะคะ
ไลน์ค่ะ? https://lin.ee/tdwUwCf
มีสูตรอาหาร ขนม และวิธีปลูกผักมากมายมาแบ่งปันเพื่อนๆด้วยค่ะ
วิธีทำขนมจีนน้ำเงี้ยว
https://lin.ee/tdwUwCf
?รวมวิธีปลูกผักต่างๆ
https://bit.ly/3uRhwu6
?รวมสูตรอาหารญี่ปุ่น
https://bit.ly/2NRRo1g
?รวมสูตรข้าวกล่องญี่ปุ่น
https://bit.ly/2O9Jxfo
?รวมสูตรขนมญี่ปุ่น
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?สูตรขนมกระหรี่พัฟ
https://bit.ly/3dXixuu
?วิธีปลูกกุหลาบ
https://bit.ly/2PmNSMY
?วิธีสานตะกร้าแบบต่างๆ
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?วิธีทำอาหารแช่แข็ง
https://bit.ly/37Z7mxH
เคล็ดลับควรรู้คู่บ้านคู่ครัว
https://bit.ly/2O7oA4W

食譜： https://bit.ly/2GhMNkQ

材料：
即用春卷皮 1包
半肥瘦豬肉 半斤
雲耳 1小碗
粉絲 1小包（浸水）
沙葛 1個
魚露、糖及胡椒粉 適量
生粉 少許
蘸春卷魚露：
魚露 1小碗
甘筍 刨絲
蒜茸 1小碗
辣椒 隨意（切碎）
青檸汁 1小碗
糖 適量
水 適量
所有材料拌勻即可，配青瓜、生菜

做法：
1.豬肉先加入魚露、糖及胡椒粉拌勻
2.雲耳洗乾淨浸軟切細
3.粉絲浸軟擠乾切碎
4.沙葛去皮切細粒
5.所有材料加入豬肉攪勻
6.春卷包好，滾油下鑊先炸一次
7.取出攤涼一會，滾油下鑊再炸一次

Ingredients:
Ready-made spring roll wrappers 1 pack
Half-lean half-fat pork ½ Catty
Black fungus 1 small bowl
Vermicelli 1 small pack (soaked in water)
Yam bean 1 pc
Fish sauce Some
Sugar Some
White pepper Some
Corn starch Some
Dipping sauce:
Fish sauce 1 small bowl
Carrots Some, grated
Garlic 1 small bowl, minced
Chili Some, diced
Lime juice 1 small bowl
Sugar Some
Water Some
Note: Mix all above ingredients together, can serve with cucumbers and lettuce on the side.

Steps:
1. Mix pork with fish sauce, sugar, and white pepper.
2. Clean black fungus, soak until soft, cut into small pieces.
3. Soak vermicelli to soft, drain and dry, cut into small pieces.
4. Remove skin on yam bean, cut into small cubes.
5. Add all ingredients to the pork, mix well.
6. Wrap spring rolls with the prepared pork mixture, deep fry in hot oil.
7. Remove from oil, drain and let cool for a little bit, deep fry the spring rolls again.

===================================

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