Kengz Blog

What’s up !
I’ve been in London for almost 8 months and really miss Thai food so much, actually what I am going to show you today isn’t Thai food, but adapted Vietnamese food.

 

I went to Vietnamese restaurants a few times so far, but haven’t found any good place yet. What I like the most is Nam Nuang (Here, it’s called BBQ pork with paper rice), so I had to learn how to make it !

This is my first time for Nam Nuaug, which I got the recipes from a Thai website I couldn’t remember. The most significant thing for this menu is definitely the sauce. Does anyone know how to make the sauce ? You might be surprised if I tell you the secret behind this.

 

All you need for the sauce are :
- 1 x Potato - cooked, smashed.
- Pork soup - 500 ml
- Sugar  - 1 cup 
- Salt - 1 teaspoon
- Fish sauce - 1 tablespoon 
- Tamarind paste - 2 tablespoon
- Pickled garlic water - 2 tablespoon
- Pig liver - 2 small pieces, cooked smashed.

Firstly, put half cup of sugar into a small pot without water and bring to boil. Wait until it turns brunt-sugar-brown color, then add pork soup and rest of sugar, bring to boil again. 
To make it more sticky, put smashed cooked potato in. Flavor it with all ingredients except pig liver and heat it for about 5 minutes to ensure that it becomes smooth and creamy. Finally, add cooked smashed pig liver.
 

 

 

When finish the first part of making the sauce, you will need extra things for the sauce to be more tasteful and yummy for Thai. Putting chili with vinegar and grind peanut is needed.

 

 

Looks great huh ?
Once you’ve done the sauce, Let me tell you the things you’ll need.
- Rice paper - I bought from China town.
-  Pak Preaw (ผักแพรว) - China town
- Chili
- Garlic
- Green apples - replacement for green mangoes. 
- Banana - I couldn’t find green one.
- Rice vermicelli  (เส้นหมี่ขาว)
- Iceberg Lettuce (ผักกาดแก้ว)
- Pork and Meat balls. I bought from Tesco.
 

And it is the time to put them together !!

 

 

What do you think ?

Food Food, แหนมเนือง

Hi, Long time no see.
After never update the blog for quite a long time (actually, it’s really a long time). I’ve decided to update the blog again! (Applause !!). I’ve been living in UK for about 5 months. The weather was terrible when I had just arrived but it’s better now (I hope so).

The thing is ‘Living Cost’ here is quite expensive, especially for accommodations, transportations and food. I had to live unambitiously everyday since then. So, I’ve improved my cooking skill a lot ! I’ll show you what i’ve done today !

I just have finished cooking Ba-Mee Rard Nah (บะหมี่ราดหน้า) and have taken 4 - 5 photos. It’s not so bad. Actually, I think it’s perfect and lovely. Let see how I made this !

 

First of all, I’ve got chicken breast, asparagus, shiitake mushroom, garlic, spinach (you might not see, it’s on the top right corner of the picture) and chinese fresh noodle. I prepared garlic oil (กระเทียมจียว) by putting sliced chopped garlic in hot oil and stir-fried it until the garlic turned yellow.

After I had finished preparing garlic oil. I scalded the noodle by pouring boiling water into it, make sure you do not take this too long because the noodle will be softer than you want. Then I put a little amount of garlic oil into to ensure it’s going to be too dry.  

 

Heat the pan again with garlic oil left in the pan. After the oil is hot enough, Put chicken and stir fry it ! After chicken had been cooked, I put asparagus first and then mushroom, Try to add some sauces like, Oyster sauce(น้ำมันหอย), Fish sauce(น้ำปลา), Knor(คนอร์ผง), Soya sauce(ซอสแม็กกี้) and Sugar.

I poured hot water into it, In my taste I like a lot of water, so I use a bit more water. Taste it again, added more ingredients. 

After it had been boiling for a short period, I just added watered tapioca flour to make it a bit thick and tough. Bring it to boil again, put spinach and pour it on top of the noodle.

Finally, I’ve got Ba-mee Rard Nah (บะหมี่ราดหน้า) like a picture above. I’m sure, It will make you mouth-watered. 

Food