Thai Cooking Recipe: Spicy Thai Fermented Pork Sausage (Nam) from Lobo (Thai food) www.lobo.co.th

Thai Cooking Recipe: How to make Spicy Thai Fermented Pork Sausage (Nam) from Lobo (Thai food)// Ingredients: Lobo Nam Powder Seasoning Mix, Lean pork (chilled), Cooked pork rind (chilled), Coarsely chopped garlic, Chilli pepper (Bird chilli)

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Thai Cooking Recipe: Vietnamese Grilled Pork Balls with Dipping Sauce from Lobo (www.lobo.co.th)

Thai Cooking Recipe: Vietnamese Grilled Pork Balls with Dipping Sauce from Lobo// Ingredients: Lobo Nam Nuong Seasoning Mix, Ground pork with fat, LOBO Nam Nuoung Dipping Sauce Powder, Ground roasted peanut

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Thai Food Cooking : Spicy Chicken Roasted Rice Salad - Lab Gai

This is a spicy dish for all around Thailand. You can change from chicken to any kind of meat such as pork, duck, shrimp, squidy or any kind of meat but still use the same ingredient. Taste should be sour and spicy to serve with fresh vegetable. - Minced chicken - Green onions - Red onions - Shredded mint leaves - Grounded roasted-rice - Paprika - Seasoning : Lime Juice, Sugar, Fish Sauce

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Healthy Home Cooking Thai Yellow Curry with Chicken and Potatoes (kang karee)

www.tastepadthai.com-Healthy Home cooking Thai Yellow Curry with Chicken and potatoes. Ingredients Thai Yellow Curry Paste-Maesri Brand, Coconut Milk, Chicken & Potatoes, Pure Palm Sugar, Fish Sauce or salt for seasoning. Served with steamed Thai Jasmine Rice, or dip with Nann Bread.

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Cooking With Basil : How to Make Seasoning

You can make your own exciting seasoning mixes out of common spices and herbs that go especially well together, including Thai basil, curry, sweet chile. Add some kick to your kitchen with this free video on cooking with basil.Expert: Emily Wenzel Contact: bmebme.blogspot.com/ Bio: Emily Wenzel organically grows and makes many healthy foods, creates herbal skin products and teaches a variety of exercises, including Pilates and functional training. Filmmaker: Christopher Rokosz Series Description: You can enjoy the aromatic herb basil in a variety of recipes and cooking methods, from pesto to flavored ice cubes, and these tips on cooking with basil will help you get the most out of this versatile leaf. Bone up on basil with the helpful information in this free video series.

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Thai Food Cooking : Tofu Spicy Salad [ Yum Toa Hu ]

Tofu Salad is vegetarian dish. For those who would like more meat, just only put boiled minced pork or seafood to season the taste. Good, delicious and healthy ! Ingredients : - Tofu - Bean Sprout - Sliced cucumber - Garlic - Bird Chilli - Celery - Seasoning : Sugar, Fish Sauce, Lime Juice

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CrossFit - Cooking with Nick Massie Thai Turkey Wraps

In his cooking series, Denver's Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Today Massie makes Thai turkey wraps. Massie uses ground turkey for his wraps, seasoning it with salt, pepper and chili and browning it in a hot pan with olive oil. While the meat is browning, he chops garlic and adds it to the pan, then chops mushrooms and adds them along with shredded carrots and chopped cilantro. After the mixture cools down, he adds seasonings: sambal oelek for heat, fish sauce for Thai flavor and tamari for saltiness. "You want to keep it nice and juicy," he says. Other chefs use conventional means to turn that juice into a sauce. "Typically they'll add cornstarch ... to thicken up that sauce, or sugar kind of coats things too—not really into that stuff." Instead, Massie adds some leftover butternut squash soup. "We'll bring some sweetness to this without adding refined sugar," he says. Massie spoons the finished mixture over lettuce leaves. Finally, he tops off the wraps with chopped cashews and scallions. journal.crossfit.com

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Thai Cooking Recipe: Spicy Thai Fermented Pork Sausage (Nam) from Lobo (Thai food) www.lobo.co.th

Thai Cooking Recipe: How to make Spicy Thai Fermented Pork Sausage (Nam) from Lobo (Thai food)// Ingredients: Lobo Nam Powder Seasoning Mix, Lean pork (chilled), Cooked pork rind (chilled), Coarsely chopped garlic, Chilli pepper (Bird chilli)

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Thai Food Cooking : Roasted Duck Curry[Kaeng Phet Ped Yang]

Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand. See our website for the Homemade Red Curry Paste recipe or if you are short of time, substitute ready-made canned curry paste with great results. Ingredients : - Roasted duck or Steamed duck - Pineapple - Kaffir lime leaves - Coconut milk - Cherry Tomatoes - Eggplant - Chicken stock - Vegetable cooking oil - Red curry paste - Seasoning : Sugar, Salt, Fish Sauce

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Thai Cooking Recipe: Chicken Satay with Peanut Sauce from Lobo (Thai food) www.lobo.co.th

Thai Cooking Recipe: How to make Chicken Satay with Peanut Sauce from Lobo// Ingredients: Lobo Satay Seasoning Mix, Chicken breast, Coconut milk, Lobo Satay Sauce Mix, Vinegar, Cucumber, chilli and red onion

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Cooking With Basil : How to Make Seasoning

You can make your own exciting seasoning mixes out of common spices and herbs that go especially well together, including Thai basil, curry, sweet chile. Add some kick to your kitchen with this free video on cooking with basil.Expert: Emily Wenzel Contact: bmebme.blogspot.com/ Bio: Emily Wenzel organically grows and makes many healthy foods, creates herbal skin products and teaches a variety of exercises, including Pilates and functional training. Filmmaker: Christopher Rokosz Series Description: You can enjoy the aromatic herb basil in a variety of recipes and cooking methods, from pesto to flavored ice cubes, and these tips on cooking with basil will help you get the most out of this versatile leaf. Bone up on basil with the helpful information in this free video series.

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Thai Food Cooking : Roasted Duck Curry[Kaeng Phet Ped Yang]

Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand. See our website for the Homemade Red Curry Paste recipe or if you are short of time, substitute ready-made canned curry paste with great results. Ingredients : - Roasted duck or Steamed duck - Pineapple - Kaffir lime leaves - Coconut milk - Cherry Tomatoes - Eggplant - Chicken stock - Vegetable cooking oil - Red curry paste - Seasoning : Sugar, Salt, Fish Sauce

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Thai Style Home Cooking Panang Curry with Chicken.

www.tastepadthai.com-Home Cooking Panang Curry with Chicken Beef Sliced, or Firm Tofu cut into a bite size. Ingredients: Panang Curry Paste~Maesri Brand, Chicken, Coconut Milk~Chokoh brand, Thai Sweet Basil and Fresh Kaffir Lime Leaves. Seasoning with Palm Sugar, Salt or Fish Sauce to your taste. Serve with steamed White or Brown Jasmine Rice.

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Thai Food Cooking : Chicken Green Curry

Gaeng Kiew Wan is one of the most famous recipe. Served with warm rice that makes your mouth watering. Ingredients : - Green curry paste - Chicken - Coconut milk - Basil leaves - Any kind of Eggplants - Lime leaves - Red chilli Seasoning : Sugar, Fish Sauce

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Traditional Northern Vietnam Cooking Recipes In Hanoi's High-end Restaurant

With fluorescent lights bleaching the steel surfaces and plumes of scented smoke rising from shine copper pots, this could be anyone of the bustling kitchens in Hanoi's high-end restaurants. But at KOTO (which stands for Know One, Teach One), creating tantalising dishes is only one of the restaurant's aims. The other is to provide training, employment and housing for 100 local "street children". Enjoy the most vibrant recipes from the restaurant:

Caramel pork

2 cloves garlic, peeled and chopped

2 shallots, peeled and chopped

1/3 teaspoon ground black pepper

150 ml fish sauce, plus extra to taste

1 kg port belly

Vegetable oil for frying

Boiled rice to serve

Pickled bean sprouts (see following recipe) to serve

Caramel sauce

220 g caster sugar

Juice of ½ lime

Place garlic, shallots, pepper and 2 tablespoons of fish sauce in a bowl and stir to combine. Slice pork into 2 cm strips and place in a shallow tray. Pour marinade over and marinate for 20 minutes. Preheat oven to 160 degree Celsius and place a clay casserole in the oven to warm. To make caramel sauce, place sugar and 3 tablespoons of water in a heavy-based saucepan over a low heat. Bring to the boil, stirring until sugar dissolves. Continue to boil and when mixture starts to colour, swirl the saucepan. After 2-4 minutes, when caramel turns a deep brown, remove from heat and quickly but carefully add lime juice and 375 ml water; the hot caramel may spot. Return to heat and swirl sauce-pan to combine. Remove from heat and cover until required. Heat a small amount of oil in a wok or frypan over a high heat and sear pork, tossing frequently so it colours evenly and does not stick. Add caramel sauce, remaining fish sauce, 400ml water and bring to the boil. Place wok contents into heated casserole, cover and cook in oven for 1 hour or until pork is tender. Taste for seasoning, add a dash more fish sauce if desired and cook, uncovered, for a further 15 minutes. Server with rice and pickled bean sprouts. Serves 6 as part of a banquet.

Pickled bean sprouts

½ cup rice vinegar

2 teaspoon sea salt

¼ teaspoon caster sugar

500 bean sprouts

1 telegraph cucumber, peeled and cut into 5 cm batons

½ pineapple, peeled an d cut into 5 cm batons

1 long red chilli, deseeded and finely chopped

Place vinegar, salt and sugar in a small saucepan over a low heat and stir until sugar dissolves, then cool to lukewarm. Place remaining ingredients in a bowl, pour pickling liquid over and lightly toss to combine. Stand for 30 minutes and serve. Serves 6 as accompaniment.

Rock ling with turmeric, dill and rice vermicelli

3 cm fresh galangal *, peeled and roughly chopped

1 long red chilli, deseeded

2 tablespoons ground turmeric

1 tablespoon caster sugar

3 tablespoons fish sauce

800g rock ling (or other firm, white-fleshed fish such as barramundi or gemfish)

Vegetable oil for deep-frying

2 large handfuls dill sprigs

12 spring onions, thickly sliced

200 rice vermicelli

½ cup roasted unsalted peanuts, chopped

Thai basil leaves to serve

Coriander leaves to serve

Classic dipping sauce (see following recipe) to serve

*Galangal is a knob-like rhizome from the same family as ginger, available from Asian food stores and select greengrocers.

Place galangal, chilli, turmeric and sugar in a mortar and grind with a pestle to form a paste. Add fish sauce and 2 ½ tablespoons of water and stir until sugar dissolves. Remove skin and bones from fish and cut into 3cm chunks. Pour marinade over fish and refrigerate for 2 hours. Remove fish and pat dry with paper towel. Preheat a grill or barbecue to a high heat, cook fish on both sides until lines appear, but remove before fish is cooked all the way through. Heat oil in a large frypan over a high heat, add a third of the fish and deep -fry for 3-4 minutes, turning once. Add a third of the dill and spring onion and toss until jilted. Remove fish and herbs with a slotted spoon and drain on paper towel. Pace vermicelli in a large saucepan, cover with boiling water, stand for 4-5 minutes, then stir gently to separate. Drain and refresh vermicelli under cold water, then cut with scissors into manageable lengths. Place some vermicelli in 6 serving bowls, top with fish and herbs, scatter peanut over and serve with accompaniments. Fry remaining fish and herbs in two batches and encourage diners to continue piling vermicelli and fish into their bowls. Serve with classic dipping sauce. Servers 6 as part of a banquet.
The great variety of dipping sauces plays an essential role, supporting the Vietnamese principle of five flavours in every meal: bitter, sweet, sour, spicy and salty.

Classic dipping sauce

3 tablespoons of fish sauce

100 ml lime juice

1 teaspoon rice vinegar

6 tablespoons caster sugar

2 cloves garlic, peeled and chopped

1 long red chilli, deseeded and chopped

Combine fish sauce, lime juice, rice vinegar and sugar in a small bowl. Stir until sugar dissolves, then add garlic and chilli. Pour mixture into 6 individual dipping bowls and server. Serves 6.

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Thai Food Cooking : Steamed angle with ambrosial booze (Pla Nueng)

Steamed Fish is very healthy. Spicy and delicious. Just put fish in microwave and make a spicy sauce with bird chilli, garlic, fish sauce and lime. Season the taste as you like. Enjoy ! Ingredients : - Fish - Bird Chilli - Garlic - Seasoning : Fish Sauce, Lime Juice, Sugar

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Thai Food Cooking : Spicy Shrimp Soup [Tom Yum Goong]

Tom Yum Goong is the most famous dishes in Thai cuisine with hot and spicy taste. Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, slices of ginger and crushed chili peppers. Ingredients : - Shrimps or Prawn - Any kind of mushrooms - Lemon grass - Lime leaves - Bird Chilli - Tomatoes - Onion - Seasoning : Sugar, Lime Juice, Fish Sauce

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Thai Food Cooking : Pork Curry - Phanaeng Moo

This Thai spicy dish is very famous for all around Thaiand. Served with Thai warm rice. You can change the ingredient from pork to chicken, beef or any kind of meat you like. Ingredients : - Pork - Panaeng curry paste - Vegetable cooking oil - Coconut milk - Basil leaves - Kaffir lime leaves Seasoning : Sugar, Fish Sauce

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Thai Chicken Salad (Cooking with Carolyn)

Try my delicious Thai Chicken Salad with homemade thai dressing. It is great for taking it to work for lunch. Your guests will love it too. It is light, tasty and easy to make. Enjoy! To order Carolyn's Seasoning go to: granddiamondseasoning.com Follow us! GDSFacebook bit.ly Facebook: bit.ly Twitter: twitter.com

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Thai Cooking Recipe: Shrimp in Chinese Clay Pot (Thai Food) from Lobo (www.lobo.co.th)

Thai Cooking Recipe: Shrimp in Chinese Clay Pot (Thai Food) from Lobo (www.lobo.co.th)// Ingredients: Lobo Potted Seafood Seasoning Paste, Bean vermicelli, Lard or bacon (or) vegetable oil, Shrimps, Chopped Chinese celery

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