Tom Hua Chai Tao

Toom Hua Chai Tao
( Radish with Minced Pork Soup)



This dish is easy cooking and good soup for join with other
dishes in each meal,actually it's not real Thai food but it's apply
from Chinese food. I think this soup is delicious and soft food.
By radish itself properties for cool inside body. So that ,in the
warm weather day ,I suggess you to cook this for everyone.

Ingredients

Radish                          2
Minced Pork              300 g.
Soy sauce                      4 tbs.
Spring Union                  3
Stocked Soup             

Preparation
  • Slice radish like this...
   
           
  • Boil stock soup then put minced pork in....
            
  •  Follow with soy sauce .. and pure radish in..
          
  •  Deem fire down cause boiling water will make soup is not clear ,spend time
         till radish is solf and fine ,during this.. oftens scoop up bubble during boiling.

          
  • Till it's fine ..take about half an hour..
           

Tip: You can change from minced pork to sparerip but take more
time for boiling with deel fire,it's delicious too !
 
                                   Delicilious !

Comments

Post a Comment

Popular posts from this blog

Gaeng Jued Woon Sen

Image
Glass Noodle Soup with Minced Pork Gaeng Jued is a clear soup which is soothing for the throat. Normally,however, the Thai version of Gaeng Jued is a mixture of different fods, and is not really a clear soup at all. Woon sem or glass noodle is made from soya bean. The dish is suitable for weight watchers as it contains no fat at all TIP    Cut the glass noodles in small pieces after soaking, which will make them easier to eat. INGREDIGENTS (4 persons) 50 g.       glass noodles, soaked 15 minutes in cold water 1 l.          chicke stock (standard recipe) 1 l.          white soy sauce 150 g.     pork, minced 1 tbs.      fish sauce 1/2 tbs.   sugar 5            Chinese mushrooms, soaked 2 hours and sliced 1            onion, sliced 1/4 tbs.   white pepper powder 1             spring onion, sliced PREPARATION Shape small balls of pork meat and boil them in the chicken stock. Add noodles, mushrooms, onion and season with soy sauce, fish sauce, sugar and pepper.
Read more

Tod Man Goong

Image
Deep Fried Prawn Patties Tod Mun Goong is usually prepared as a starter or snack, as the patties are small in size and convenient to eat. While Thod Mun Goong is not very hot, it is really delicious, making it a huge favourite. It can be obtained from street stalls and five star restaurants alike. Besides being made of prawn, Tod Mun can also be made from fish (Tod Mun Pla) or banana flower bud (Tod Mun Hua Plee). TIP Serve this dish immediately after frying. The pork fat will ensure a moist and tasty patty. INGREDIENTS (4 persons) 400 g.     prawn meat, minced 100 g.     hard pork fat, minced 10 g.       salt 50 g.       breadcrumbs 200 g.     cooking oil 100 g.     white vinegar 50 g.       sugar 3             shallots 1             cucumber, small, sliced 1             red chili, sliced PREPARATION Mix prawn meat and pork fat, season with salt. Form either small or medium size patties, cover in breadcrumbs and deep fry until done. For the dip, bring vinegar an
Read more

Gai Phad Med mamuang

Image
Fried Chicken with Cashew Nuts Gai Phad Med Mamuang, whose flavour comes entirely from the roasted cashew nuts, is a favourite among both Thais and foreigners. The texture is a little on the soft side, while the smell comes from the chicken, which is fried until they turn golden. While adding chicken, turn the heat up to maximum. Grandmother's secret recipe includes the addition of boiled chicken soup while frying, which is makes it sweet and frarant. TIP If you do not have cashew nuts on hand, use whole unsalted almonds or peanuts instead. INGREDIENTS 600 g.     chicken breast, diced 3 tbs.      cooking oil 120 g.     cashew nuts, deep fried 1             onion, diced 6             dried chillies, deep fried and cut 3             spring onions 3 tbs.      oyster sauce 1 tbs.      sugar 1 tbs.      white pepper powder 3 tbs.      chicken stock 1 tbs.      black soy sauce 1 tbs.      fish sauce PREPARATION Heat the cooking oil in a wok and stir-fry the
Read more