The Jack Blood's

Drink of Halloween

Return of the ghost night is coming up soon. are ghosts and demons that came out to walk the streets again. It's time to prepare your self. For decorating your residence to the festival. For me, I do not think I would want to be a ghost or the devil, so I thought I was a wizard would be better, although I do not have a magic spell. But I have a drink. I think this is ideal for Halloween.

"Jack Blood's"

It's look horrible, but in fact. It is a drink that is sweet and mellow, you can drink either hot or cold. Because it is.Pumpkin juice concentrate. Let us beverage celebration the Halloween season Thread.

Garnish

1 kg pumpkin

1 kg of brown sugar

200 grams of powdered creamer

Salt 1 / 2 tsp

2 liters of water.

2 bottles of soda water

How to do it

First, the head of the jack (Pumpkin) came through the other side. Then scrape the pulp and seeds out. Then peeled off, to wash, cut into small pieces, put into a pot for boiling.Add water to it. Then lift up on the stove to medium heat, do not forget to add salt to it.

Second, prepare the syrup, pour sugar into a wide mouth jars. Then add water to baking soda, stir to dissolve sugar. Without using heat.

Third, about 15 minutes, the head of the jack is fully cooked, we will move on and put it down. Wait until the water is cold.

Fourth, lap the pumpkin boiled. Put into bowl. and add water to the nearly full. Then close the lid and blend thoroughly, for water from the boiled pumpkin, we put a lot of secondary container.

Five, Pour pumpkin, spinning into the water, filter it, and stir to combine well.

Six-step preparation of cream, put the creamer powder into the container. Add hot water to melt, (a little hot water), then pour the melt cream into the pumpkin juice, and stir to combine well.

If you want a cold drink. Take dip cup sugar according to taste, pumpkin juice, And drink immediately or be refrigerated. Or to warm it to hot by a microwave, if you prefer hot drink.

Happy Halloween

Mr. Ken

Pan pork

Paa Neang Moo

Another delicious Thai food. With a mixture of spices "Panang" curry that can be worn as a meat such as pork, chicken or beef, if you choose."Panang pork" is often served with jasmine rice. To eat fast food very popular in Thailand. Or you can try this on your own cooking. By the way, I will tell you the following.

Garnish

• Half a kilo of pork



• Coconut milk in a carton box



• Red chili, seeds removed, Soi 2 tablets carved into strips



• 3-4 kaffir lime leaves, sliced ​​into strips



• Fish sauce



• Granulated sugar

Curry Paste Garnish

• Dried chili 5 pieces.



• Dried chili pepper seed 10 seed



• 5 shallots



• 10 cloves Thai garlic



• 1 tbsp Galangal, cut into small pieces



• 1 early Lemongrass alley



• Lime peel 1 / 2 tsp



• 3 coriander root, alley



• Shrimp paste 1 tsp



• Salt 1 tsp.

* Mix all of ingredients of the curry paste is thoroughly blended

How to do it

1. Pound Pound spices from bergamot peel, lemon grass, galangal, coriander root and salt to a fine. Followed by the garlic. And dried, respectively. When the profile already. I put the shallots into the pound. Then put a paste it into the final. Rub them together well and set aside.


2. Wash pork thoroughly. Cut into bite-size pieces.


3. Pour the coconut milk into a pan set over medium heat, simmer to boil. And split it evenly. It took chili paste and stir. Followed by pork. And red chili.


4. Stir fry until pork is cooked properly. Season with fish sauce. Taste and sugar to taste.


5. Stir until the coconut is dry, sprinkle a little, shredded kaffir lime leaves. Serving plate and serve it.

Enjoy Cooking
Mr.Ken

Stirring White noodle with fresh shrimp (Pad Thai)

Pad Thai with Fresh Shrimp

Pad Thai is one dish meal. Is unique. The taste and appearance, you will be living in Thailand is not difficult. Because almost every restaurant. Pad Thai is a menu with it.Ingredients in Pad Thai. There is a variety. The colorful, palatable, and it was very tasty as well. If you have not eaten for the first time. Let's get to know the Pad Thai.

Garnish

• 1 Handful A White dried noodles


• Fresh white shrimp,Peel off and cut out the middle of the shrimp, To pull out a black line


• Kuicheai 5 plants, vegetables, cut into pieces


• 1 cup bean sprouts


• Yellow tofu 1 / 2 diced pieces


• Dried shrimp 1 / 2 cup soaked in plain water


• 2 tablespoons roasted peanuts


• 1 piece salted radish, cut into small pieces


• 1 egg


• Vegetable oil for stir-fry


• Fish sauce


• Vinegar


• Sugar


• 1 cup of water

Seasoned vegetables

• Lemon


• sfresh Kuicheai plant leaves


• Bean sprouts


• Banana blossom

How to do it

1. Set the pan on medium heat, waiting for a light oil and then add tofu. And shrimp and fry until done. When shrimp are cooked, they put water into it. Followed by the noodles.


2. Stir until a soft. Then add bean sprouts, dried shrimp, fish sauce, vinegar, radish and pepper and sugar to it. Taste like. Stir well with a line. Until the water starts to dry. The middle of the band. For the egg into it.


3. Gradually stir in the cooked egg. Then mix it with a line. Add the peanut powder. Kuicheai leaves and stir to combine. Turn off the stove and stir the mixture into the dish, served with vegetables

Hello everyone. Today I would like to present. Top Thai Cuisine "Tom Yum Goong"" Yes many of you may be well known but have a few people who know how to cook some tasty. I would advise all of you. To be prepared, "Tom Yum Goong", as the delicious Thai This menu has authentic food.We better get started.First, we see each other before that. Ingredients you'll need is what.1. shrimps big cut off the tip of the head. And cut lengthwise. Without shelled. 2. galangal, lemon grass, kaffir lime leaves, tomato, parsley, chives, coriander, these are vegetables that require offline. 3. chicken soup, or if you use a type of semi-finished piece time. 4. the authentic Thai recipes. You must use the cream separated from fresh coconut. But if you do not. I also use milk instead of offline. 5. the most important. Everything in this world to love it. And the heart of the "Tom Yam Kung" means "Roasted Chili Paste ".6. and condiments such as fish sauce (only), lime juice and sugar. If you do not mind. MSG may be used instead of sugar. With the little amount of time.

OK, have suffered enough to read and start cooking, "Tom Yum Goong" Just cut the better. Please have your kitchen ready ok? Pot, cutting boards, knives, gas stove and gas Or use charcoal instead if you forget to pay taxes. ok. I'm ready when you are ready. We then simultaneously.

First, prepare the 3 big shrimp, Wash and cut the sharp end of the round, and antennae of it away. If it is not dead. You need to make it die. Because we do not want to have lively shrimp swimming in a pot.

Second, dealing with vegetables. - from sheep grass leaf sheath 1-2, cleaned, cut into three pieces. - thinly sliced ??crosswise galangal. Without peel But first I must wash cut. - kaffir lime leaves, torn into pieces large.

Third, add a bowl of chicken soup stock in to the pot , then raise heat . What, then go to sleep. If you forget to open the gas!!!!!. Waiting for the water to boil. Add galangal and lemongrass to boil. And begin to taste with fish sauce and sugar (or MSG).

Fourth-place, put the lime leaf, and "Chili Paste" one tablespoon (if you think that is too hot, add half a tablespoon is enough, but you will probably know that. Thai people like very spicy) and then, stirring well and taste it.

Fifth, when the flavors you want, we will add shrimp. Then stirring well. Then turn off gas immediately. (if that shrimp are swimming happily in soup stock. Means that it is not dead!.)

sixth, add lemon juice, stirring well. You want to taste, then. Add parsley, coriander, spring onion (cut into small pieces).

seventh, please scoop the bowl before scoop of your mouth and careful heating. And If the shrimp are still swimming, I think, Let's called journalist. You are famous now.

Happy with your cooking.

Paad Kra Praw

Have you ever eat "fried basil" before?

Who had already Would know that it sharply And how delicious. But for someone who has never Do you want to know about it? or not. And I will tell you if you're with me, then I'll start.

The word "Paad" in Thai means. Fried cooked. And the word "Krapraw" is translated as Holly basil, Pungent aromatic, hot-spicy plant. That is the meaning. Okay, you already know what it means. It's time for us to act together and make a delicious.

Let's See, What are the ingredients in "Paad Kra Praw" menu. First is the meat, you can use almost any meat that human consumables. Pork, beef, chicken, fish, shrimp, clams, crabs and other meat, but some Must be processed before being used.

The second is the hot chilli. Of course, it must be spicy. but you should know that is the charm of Thai food.

And the third. The most important thing for this dish. This is the name of this dish, there is basil. Basil, we know there are two type has to Green holly basil leaves, And red holly basil leaves(some people may see the color is purple, but Thai people see red).The best and basil (for Thai) is, basil red, because it has a more fragrant green basil.

Well, next, we will prepare ingredients.First you must choose whether to use the kind of meat. But no matter what you choose. All you have to do is. "Chop it to pop as many pieces. "

The second deal with hot chilli, pounded it to be crushed with mortar and pestle, watch out! This type of very fierce chili they like to jump into the human eyes. Oh, almost forgot, we have to use mine with affection, put the garlic into the mortar. Then use the pestle to pound it crushed, is good news. Garlic is not fierce. That nothing like hot chilli.

As the third. Cool red basil into pieces. Put it in the sink for wash vegetables. And soak it in water.

In addition, we must be prepared. Soy sauce Sugar (or MSG. If you do not dispute it), oyster sauce, a little each.

Okay, Now Let's get started. First, the wok, put oil on the fire to wait for high heat, then we will add chopped garlic and hot chilli pound, (the warning. Do not sneeze into large pan is strictly prohibited) to use Turner stir thoroughly.

Second, add to meat. Stir into the hot chilli and garlic, you may add a little water into, but I only a few. We are seasoned in this process. add soy sauce as desired, add a little sugar (or MSG), add oyster sauce, about 1 Shopping. Flavor you like, then. Stir all together. And water added in the starting dry up.

The third step add to Red Basil. Close the gas fire, fried the meat with basil red well, then scoop on a plate and served.

You know.Thais like to eat spicy, but that does not mean it does not feel hot to eat. Our approach is. Eat with fresh cucumber. To decrease sharply down, and you should do so.

Enjoy your meal.

MR.Ken

Green curry with beef

Green curry with beef
Green curry is a mixture of coconut milk with the right amount of pepper. And it's sweet taste of coconut milk. Mixed with a spicy chilli. And garnish with the green of the herbs. Whether you prefer the meat kind. When brought together in "Green Curry", then. You will have a delicious meal. And healthy for you.

Garnish

• A 1 kg lean beef.


• Red chili, sliced ​​3 tablets ricochet


• 3 cups fresh coconut milk


• 5-6 baby eggplants


• 1 cup eggplant


• 1 handful basil leaves


• Salt 1 / 2 tsp


• 2 tablespoons fish sauce


• A little sugar.

Garnish paste

• 15-20 green chillies


• 4-5 shallots


• 7-8 cloves Thaigarlic


• Pin 5 glasses


• A more early grass alley


• 2 tablespoons lime skin


• 5-6 kaffir lime leaves chopped


• Shrimp paste 1 tsp

Blend all garnish mix togetter

How to do it

1. Pound the spices until it. Garlic, galangal, lemon grass, the surface of the lens 3 kaffir lime leaves and lime salt 1 / 2 teaspoon finely pounded together before. Then add paprika to the pound. Add shallots and shrimp paste, insert, followed by a final post.


2. Wash the meat thoroughly. Cut into pieces. Approximately two inches. (If the piece is too small. The muscle contraction to a boil. Is not it), cut eggplants into four hemispheres. Soaked in brine, tomato and black.


3. There was a milk carton in the third box down to the pot, add 1 cup water to boil the middle. Put the sliced ​​meat. 3-4 kaffir lime leaves and boil it until the water boiled down to one-half period. Water is added to the original level. Then simmer until Enืgaepืeai at it.


4. Add the remaining coconut milk into a pan set over medium heat for about half a pound of beef, peppers and onions and combine them into a blister and then add the remaining coconut milk and stir to break it out of the box.


5. The land had already been decomposed. Put the meat in water and then let it boil for a few moments. Season with salt and fish sauce and sugar to taste like.


6. Eggplants into it. Cooked patty. Then add eggplant. Blue and red pepper into the assembly. I then turn off the lights all over it.


7. Add basil to it. People all over again, they scoop it into bowls and serve.

* Use dark skin. I have to scrape out the pulp white, not the soup bitter cause I *.

Tamarind leaves boiled with chicken

Tamarind leaves boiled with chicken

When the rainy season arrives in Thailand. All the more abundant vegetation and trees. The leaves are bright green light. Almost all plant species. Can be used as food. For example, in a mild tamarind, red, green algae. We will harvest the delicious food cooked. Good taste of the beach.And how to cook delicious, it is not reasonable. It also has medicinal benefits of good health, now let's see how to do it.

Garnih

• 
  
  1 chicken, cut into small pieces.


• 
  
  15 grains of red pepper (more or less at times).


• 
  
  10 small shallots.


• 
  
  2 cloves of garlic.


• 
  
  Pin 5 glasses.


• 
  
  1 Lemon grass rough.


• 
  
  5 Kaffir lime leaves, torn roughly.


• 
  
  The tamarind leaves is a handful.


• 
  
  Tamarind juice 1 / 2 cup.


• 
  
  2 tablespoons fish sauce.


• 
  
  A little seasoning.


• 
  
  2 onions, cut into the rough.


• 
  
  Coarsely chopped cilantro 1 above.

How to do it

1. Set the pan on medium to low value. Add shallots, garlic, red chilli, galangal, lemongrass and kaffir lime leaves to scorch the ground. Then get pounded roughly and set aside.


2. Set the pot on medium heat. Put about 3 cups water or chicken flooded up to about 1 inch and put on a pound for it. Allow the chicken to boiling then reduce heat slightly.


3. Boil, simmer indefinitely. Water to nearly half of the period. Season with fish sauce and tamarind juice and seasoning.
   4. When you taste it. Add tamarind leaves are down. Then turn off the power immediately.
   5. Remove from heat and sprinkle with chives, coriander, served on a hot cup of it.

* If you are not satisfied sour. Squeeze lemon juice into it to me.

Enjoy Cooking

Mr.Ken