My Home & Life Style Blog

Japanese Facial Massage: Beauty with your own hands

2008-08-12T20:44:00.003+07:00

Found this video on YouTube a week ago. Really like it. The Massage Guru said that the massage can make your face 1 CM slimmer.

Going Banana (Fritters)

2007-09-16T19:15:00.000+07:00

Banana Fritters is one of my fave. I love having banana fritters with chocolate sauce, honey or vanila ice cream. It's easy to make and what's more, banana is good for your body.

INGREDIENTS

1/2 cup milk
2 bananas, cut into piece

2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 eggs, beaten
1/2 cup icing sugar or powdered sugar

Vegetable oil for frying

DIRECTIONS

1. In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs.

2. Heat the oil in a large skillet.

3. Carefully place the banana (piece by piece) into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels.

4. Dust the fritters with icing sugar and serve while warm. You can also serve it with honey or chocolate sauce.

Go Inter: Chicken Adobo

2007-09-11T18:43:00.000+07:00

"Adobo is one of the first dishes Filipinos learn to cook, as it is simple and requires just a handful of ingredients. In good-tasting adobo, none of the spice flavors dominates but rather the taste is a delicate balance of all the ingredients. As with most dishes, there will be slight variations in the ratios of the ingredients or the cooking process, and the cook's unique touch is impressed upon the final outcome" - Wikipedia

When I was living in Manila, our cook usually cooked either pork or chicken adobo for us. It's quite similar to the Thai's pa lo and tom kem, but adobo is a lil bit more sour because of the vinegar. Adobo is simple to make, but so unique that will surely impressed whoever tastes it.

Recipe from http://www.filipinofoodrecipes.net/adobo.htm

Ingredients:

1 Kg of Chicken Wings (I like the small chicken legs, so that's what I'm using)

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup vinegar

2 cups of water

1 teaspoon paprika

5 laurel leaves (bay leaves)

4 tablespoons of cooking oil or olive oil

2 tablespoons cornstarch 3 tablespoons water

Directions:

1. In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
2. Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
3. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
4. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
5. Serve hot with the adobo gravy and plain rice.

Masarap!!!

Stir-fried Rice with Egg and Spring Onions with Coriander Tempura

2007-08-27T13:15:00.000+07:00

Coriander is quite nutritious, being rich in Vitamin C, calcium phosphorus and beta carotene. Research carried out in the United States suggests that coriander may be beneficial for lowering blood-cholesterol. In lab experiments carried out with diabetic mice, coriander also showed the effect of lowering blood sugar level. Coriander even contains antibiotic substances that can prevent some forms of food poisoning.

Spring Onion which contain the antioxidant quercetin like other onions, is a good natural remedy for many sinus, menopause, or even cellulite.

(Photo from www.simply-thai.com)

So today, I'll cook a dish with spring onion and coriander as main ingredients

Stir-fried Rice with Egg

Ingredients (For 1 Serving)

100 gram of pork, sliced

1 egg, beaten

1 tablespoon of chopped garlic

2 tablespoons of choppes spring onions

2 tablespoons of soy sauce

2 tablespoon of seasoning sauce

2 teaspoon of sugar

1 cup of cooked rice (make sure that the rice is not too soft)

Instructions

1. Saute garlic until golden brown, then add pork.

2. When the pork is cooked, add rice. Season with soy sauce, seasoning sauce and sugar. Mix all ingredients well.

3. Part the rice to create a circle in the center of the pan. Add the egg in the center of the pan.

4. Wait until the egg is cooked, then blend in the egg with the rice. Add spring onion. Mix the ingredients well.

5. Serve while it's hot with lemon and fresh spring onion.

Coriander Tempura

Ingredients (1 Serving)

1 cup of chopped coriander

1 cup of tempura flour

1/3 cup of cold water

Vegetable oil for frying

Instructions:

1. Make tempura batter by adding water and tempura flour together in the bowl. Be sure to use very cold water.

2. Heat vegetable oil in a deep pan. Lightly dip the coriander in the batter and immediately fry them until crisp.

3. Drain the tempura on a rack or oil absorbing paper.

4. Serve right away.

Appetizer: Sweet Corn Patty

2007-08-24T19:09:00.000+07:00

This is a good appetizer for kids and adult. Easy and fun to make.

Ingredients:

1 1/2 Cup of Cooked Sweet Corn

1 Cup of Ground Pork

1 Egg

2 Tablespoons of Three Musketeer

1 Tablespoon of Multi-purpose Flour

1 Teaspoon of Salt

1 Teaspoon of Sugar

Oil for frying

Instructions:

1. Mix corn well with pork, flour, egg, salt, sugar and three musketeer.

2. Shape the mixture into a small flat ball.

3. Fry in hot oil until turns golden brown. Serve with either chilli sauce or tomato sauce.

Go Inter: Japanese Curry with Low Fat Tonkatsu

2007-08-10T20:53:00.000+07:00

In Thailand, "go inter" is a slang used when someone is working internationally or doing sth very international. You get what I mean?? I'm going inter today because I'm cooking Japanese Food. What I'll do now is Japanese Curry with Low Fat Tonkatsu. Why low fat? Because I'll not fry the tonkatsu, but cook it in the oven instead.

Ingredients:

The Curry

1/4 Cup of Cubed Potato

1/4 Cup of Cubed Carrots

1/4 Cup of Chooped Onions

Half Pack of Japanese Curry Cube

1 1/ 2 Cup of Water

Tonkatsu
3 Pieces of Pork Fillet
2 Egss, Beaten
1/4 Cup of All Purpose Flor
1/2 Cup of Bread Crumbs
Pepper and Salt

Directions:

Curry:

1. Heat potatoes, carrots and onions water. Boil the vegetables until they are cooked.
2. Add the curry cube and simmer for another 10 minutes.

Tonkatsu:

1. Toast the bed crumbs until turns golden brown.
2. Pound meat and sprinkle it with pepper and salt on both sides of the meat. (Do not pound it too thinly)
3. Put egg, flour, bread crumbs in 3 separate shallow trays. Spread flour on both sides of the meat. Pat off excess flour then dip into beaten egg. Spread meat onto bread crumbs. Cover the meat with crumbs and press it a little. Repeat this processs on all slices.
4 . Heat the oven at 180 Degree Celcius. Cook both side for 10 minutes each.

NOTE: If you ask me, my verdict is the fried tonkatsu taste alot better (but also fatter)

Kaeng Jued Pak Kard Hor (Cabbage Roll Soup)

2007-08-10T20:32:00.001+07:00

This is a good dish to start my day with. A hotel cabbage soup. Yummy!

Ingredients:

1 Head of Chinese Cabbage

100 Grams of Ground Pork

2 Mushrooms

1 Knorr Pork Soup Cube

1 1/2 Cup of Water

1 Teaspoons of The Three Musketeers (Check "The Three Musketeers Blog")

1 1/2 Tablespoons of Soy Sauce

Directions:

1. Boil the cabbage leaves, leave by leave, until the leaves are soften, but not overly cooked. The set aside to cool down.

2. Mix the ground pork with three musketeers.

3. Roll the pork into the cabbage leaves.

4. Heat the knorr soup cube in 1 1/2 cup of water. When boil, add the cabbage rolls.

5. Add the mushrooms an season with soy sauce (to taste).

Bon Apetit

Basic Thai Ingredients: The Three Musketeers

2007-08-10T20:26:00.000+07:00

Basic Thai Ingredients: The Three Musketeers

The Three Musketeers that I'm referring to are coriander root, garlic and corn pepper grounded together . So you can relax now. We, Thai, do not eat Athos, Porthos and Aramis. The three musketeers is used to marinate meat for stuffing or for making meatballs.

Microwave Cooking: Kung Ob Woonsen (Prawns Cooked in Rice Vermicelli)

2007-08-10T19:25:00.000+07:00

Cooking with microwave is very easy and fast. You can have a meal ready within a snap. And now, I'm going to show you how to cook a Thai dish using microwave oven.

Kung Ob Woonsen

Ingredients:

4 Prawns

1 Cup of Rice Vermicelli, soaked in water for at least 7 minutes

4 Mushrooms

2 Tablespoons of Smashed Black Pepper

3 Slices of Old Ginger

2 Smashed Coriander Roots

3 Smashed Garlic Cloves

1/4 Cup of Chinese Celery, Chopped

2 Tablespoons of Soy Sauce

1 Teaspoons of Seasoning Sauce

1 Tablespoon of Oyster Sauce

2 Teaspoons of Sesame Oil

2 Teaspoons of Sugar

2 Teaspoons of Vegetable Oil

1/4 Cup of Soup

Directions:

1. Mix the vermicelli, black pepper, soy sauce, seasoning sauce, oyster sauce, sugar, sesame oil and vegetable oil in a bowl and set aside.

2. Put the gingers, garlics and coriander roots in a microwavable pot (with lid). Microwave the ingredients for 1.30 minutes at High.

3. Then add the prawns and mushrooms to the mix and microwave for another 3 minutes.

4. Then add the marinated vermicelli to the prawns and microwave for 1.30 minutes.

5. Mix all the ingredients together and then add the celery and microwave for another 30 seconds.

Ba Ba Banoffee Pie

2007-07-30T18:49:00.000+07:00

This is the easy and cheap version of Bannoffee Pie. It is my adaptation of Vanilla Industry's Banoffee Pie (with cheaper and lesser ingredients). Here goes.

Ingredients:

(For 8 Cups)

For Pie

2 Packs of Oreo Cookies, only the cookies are needed...as for the cream filling...

[The Funny thing is I think I gain more Kgs from cooking this since I was pretty tempted by Oreo Cream fillings]

1/3 Cup of Melted Butter

4 Banana, sliced

2 Cups of Whipping Cream, whipped til peaking

Cinnamon

For Caramel

1/3 Cup of Butter

1/2 Cup of Sweeten Condensed Milk

2 Tablespoons of Brown Sugar

1 Tablespoons of Sugar

Other Tools

1 Ziplock Bag

Instructions:

1. Crush the cookies in the ziplock bag with rolling pin until they are reduced to crumbs. Place the crumbs in mixing bowl.

2. Pour 1/3 cup of melted butter into the crumbs and mix them until they start to bind together.

3. Transfer the biscuit crumbs to the serving glasses (or whatever dish you are using) and pat with a spoon so that they cover the base.

4. Place the sliced bananas on top of the cookies. Place in the fridge to set.

5. Heat the butter, brown sugar, sugar and condensed milk in sauce pan. Keep stirring until all the ingredients are melt and mixed. When done, set aside for the caramel to cool down.

6. Pour the caramel onto the cookies and bananas. Place back in the fridge to cool.

7. Whip the cream until peaking, then fold on top and smooth out.

8. Dust with cinnamon powder. Keep in the fridge until needed.

Stir-fried Chicken With Cashew Nuts (Gai Pad Med Mamuang)

2007-07-30T18:23:00.000+07:00

Gai Pad Med Mamuang is one of the mandatory menu to order whenever a foreign guest(s) accompany me and friends to a lunch or dinner. The dish is sweet and not spicy, pretty mouth-friendly for expats who are not familiar with the hot taste. It's like ..."let's order sth not so hot for the poor guy...what about "Gai Pad Med Mamuang"". Something like that. Anyways!

Ingredients:

(For 3 - 4 Persons)

For Fried Chicken

400 Grams of Chicken Breast, cut into bite size

2 Cup of Tempura Flour

A little bit of Ground Pepper and Salt

2 Cup of Vegetable Oil

For Cooking

2 Onions, cut into triangle shape

2 Spring Onions, cut into 1 inches

2 Tablespoons of Fish Sauce

3 Tablespoons of Vegetable Oil

1/3 Cup of Fried Cashew Nuts

1 Red Bell Pepper, cut into triangle shape

3 Dried Red Chillies, sliced

1/4 Cup of Oyster Sauce

2 Tablespoons of Sugar

2 Table Spoon of Corn Starch

1/4 Cup of Water

Instructions:

Fried the Chicken

1. Mix the flour with a small amount of pepper and salt. Then add the chicken to the dry mix.

2. Heat the oil. Add the chicken to the heated oil and fry until the chicken turns golden.

3. Place the fried chicken on oil-absorbing pad and set aside.

Stir-Fried

4. Heat 3 table spoon of oil in a frying pan or wok. And then add the bell pepper and onions. Stir fry until the vegetables are cooked.

5. Add the fried chicken and then oyster sauce. Dissolve corn starch with water and add it to the pan. Season with fish sauce and sugar.

6. Stir-fry all the ingredients together. Then finally add the cashew nuts.

7. Before serve, decorate with spring onions and dried chillies.

Tom Yum Kung (Or Probably Mushrooms)

2007-07-30T18:04:00.000+07:00

For those who love Thai food, I believe you have tried Tom Yum Kung before. It is perhaps one of the most famous dishes in Thai cuisine (for foreigners). It's very easy to cook. You just need to have the right ingredients. If you don't, don't worry. You can always find Tom Yum paste at a supermarket near you (I suppose). Enough said. Let's cook.

Ingredients:

(For 1 - 2 Persons)

4 Prawns (More if you have money)

10 Straw Mushrooms, cut in half

1 1/2 Cup of Water (or Chicken Stock)

5 Slices of Galangal

3 Lemongrass, cut 1 inch pieces, lightly pounded

3 Kaffir lime leaves, torn

3 Tablespoons of Fish Sauce

3 Tablespoons of Lime Juice

1 1/2 Tablespoons of Chilli Paste (Nam Prik Pao)

1/3 Cup of Evap Milk

5 Small Chillies, light pounded (More if you like spicy)

Instructions:

1. Boil the water and add the lemon grass, kaffir lime leaves and galangal. Cover the pot until it begins to boil.

2. Add the mushroom and prawns and leave to cook.

3. Wait for the soup to boil, remove the pot from the heat.

4. Pour the Tom Yum soup into the bowl. Add chilli paste and milk, and season with fish sauce, small chillies and lime juice to taste.

5. Serve while it's hot.

Tom Kha Gai (Chicken in Galangal Soup)

2007-07-24T11:16:00.000+07:00

"Tom kha gai is a hot sweet soup made with coconut milk, chicken and lemongrass. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup."

From Wikipedia

Ingredients

200 Grams of Chicken Breast, Cut in bit size
1 1/2 Cup of Coconut Milk
6 Slices of Galangal

3 Lime Leaves, Cut in half
3 Smashed Shallots
3 Lemongrasses, Cut in half
10 Mushrooms
1/2 Teaspoon of Salt
1 1/2 Tablespoon of Fish Sauce
3 Tablespoons of Lemon Juice
5 Small Chillies, Smashed

Directions:

1. Heat coconut milk with galangal, shallots, lemongrasses and lime leaves until boil.
2. Add chicken and mushrooms.

3. Serve in a bowl. Season with fish sauce, salt, lemon juice and chillies (to taste).

Tom Yum Gung Fried Rice

2007-07-24T11:04:00.000+07:00

Tom Yum Gung Fried Rice is like killing two birds with one stone. Am I using the right idiom?? Anyways! It's very easy to cook and very delicious as well. The ingredients used is more of less like the ones used in Tom Yum Kung, but add the rice. So, shall we start with the cooking?

Ingredients:

5 Shrimps
2 Lime Leaves, shredded

2 Lemongrasses, shredded

3 Small Chillies, shredded

2 Tablespoons of Fish Sauce
2 Tablespoons of Lime Juice
2 Tablespoons of Chilli Paste

1 Teaspoon of Sugar
1 Cup of Rice

Directions:

1. Heat oil and add shrimps, lime leaves, lemongrasses and chillies. Stir-fry unitl the shrimps are cooked.
2. Add the chilli paste into the pan. Mix the ingredients well.
3. Add rice and mix the ingredients together. Season with lime juice, fish sauce and sugar to taste.

Tago Sago (Sago Topped with Coconut Pudding)

2007-07-23T20:32:00.000+07:00

I got this recipe from a cookbook a friend gave me. It's a simple desserts, but takes time to prepare esp. the sago (it takes like 15 minutes for the sago to be cooked). But the result?? Really worth it!

Ingredients:

1/2 Cup of Pandan Sago (Can find in most supermarket (in Thailand))

1/4 Cup of Tapioca Starch

1/2 Cup of Rice Flour

3 Cups of Water

2 1/2 Cup of Sugar

2 Cups of Coconut Milk (I use instant coconut milk)

1 Teaspoon of Salt

Directions

Sago:

Mix the sago, water and tapioca flour together (avoid clumps). And Heat the mixture until the sago is cooked. Normally, it'll take about 15 minutes for the sago to cook. Keep stirring if you don't want the sago to the sauce pan. Add 1 1/2 cup of sugar when the sago is cooked.

....... 15 minutes later

Tip: Use a new saucepan or pot or the one without burn marks on the buttom. Burn marks can make the sago burn easily.

Coconut Cream:

Mix coconut milk, rice flour, salt and the remaining sugar. Blend the ingredients together and heat the mixture until the coconut milk thicken into cream.

Som Tum (Papaya Salad)

2007-07-19T19:15:00.000+07:00

I don't really know who these two are, but they make pretty good Som Tum. Enjoy!

Easy Menu: Stir-fried pork in chilli paste

2007-07-18T14:23:00.000+07:00

Stir-fried pork in chilli paste or moo pad nam prik pow (nam prik pow is chilli paste in oil...the same paste you add to the tom yum soup) is a kind of dish I cook on a rainy afternoon when it's so difficult to go outside that I have to cook up sth from the leftover I could fine in the fridge.

The ingredients for this dish is very easy to find and very common to Thai. And you can also be creative with the vegetable you want to add in. Some people put onion, spring beans, sweet basil, baby corn, carrots, or spring onion. But the version I'll do today is with baby corn and carrots coz I just don't like onion....hehe.

Basic Ingredients:

For 1-2 Servings

200 gram of Fillet cut into 1*2

4 Baby Corn , sliver

1/4 Cup of cube carrots

2 Table Spoon of Chilli Paste in Oil (Nam Prik Pao)

1 Table Spoon of Vegetable Oil

2 Table Spoon of Water

2 Table Spoon of Light Soy Sauce

1 Table Spoon of Sugar

Directions:

1. Marinate the pork in 1 table spoon of chilli paste and 1 table spoon of water for 15 minutes.

2. Making the Paste Mix - Mix the paste with water and 1 table spoon of light soy sauce (or if you like, fish sauce).

3. Heat the oil in frying pan. Then add the pork, stir-fry until medium-rare cooked.

4. Add the the paste mix and mix the ingredients together.

5. Add sugar and soy sauce (or fish sauce) to taste.

6. Add the baby corns and carrots and stir-fry until the vegetables are cooked.

7. Serve with hot steamed rice.

Healthy Drink: Lemongrass and Ginger Drink

2007-07-17T21:33:00.001+07:00

Last two weeks, I had the chance to visit the Barai Spa at Hyatt Regency Huahin. I'm telling you...the place is awesome (and of course, pricey). All the Spa treatment rooms are uniquely decorated and equipped with outdoor jacuzzi bath and a rain shower.

Picture of the Basin in the Barai

By now you might be wondering why I mention all these great things about the Barai. Well, the thing is I was served with this very delicious and very healthy welcoming drink. From the taste, I believe the main ingredients are lemongrass and ginger. I love the drink so much that I did a lil experiment at home. And ladies and gentlemen, I'm proud to present my version of "The Barai Welcoming Drink".
Ingredients:

3 Lemongrass, roughly diced

6 Slices of Old Ginger

1 Pandan Leave

Syrup

Directions:

1. Add the lemongrass to heated water. Bring to boil.

2. Add ginger and pandan leave. And boil for another 5 minutes.

3. Let the drink cool down, then add syrup to taste.

4. Chill the drink the fridge or serve it with ice.

Lemongrass are popular as an alternative to standard Western allopathic medicine for a variety of problems, including reducing fevers, stomach cramps and flatulence as well as general digestive aid.

Ginger are popular as an alternative to standard Western allopathic medicine for a variety of problems, including nausea, colds and flu, stomach upsets as well as helping circulation.

Note: Don't throw the residue away. There are more used to it.

Dry it, groud it and put in a teabag for tomorrow's afternoon tea or make a gift out of it.

Easy Menu: Stir-fried pork in oyster sauce

2007-07-17T17:23:00.000+07:00

Stir-fried pork with oyster sauce or Moo Nam Man Hoy is quite easy to cook, but not easy to make it tastes good. The best Moo Nam Man Hoy is the one with the most tender meat. As one of the patrons of Thai mom and pop restaurants, I, sadly, found that most restaurants overlook this point...sniff sniff. So, I will not be abused by the mom and pop restaurants (today) as I will now cook my own super-tender pork stir-fried in oyster sauce!!!!! I will also tell y'all how to tender beef and chicken in the footnote section.

Ingredients

300 Grams of Pork, thinly sliced (I use fillet)

1 Tablespoon of Corn starch

2 Teaspoons of Sugar

3 Tablespoons of Oyster Sauce

2 Teaspoons of Seasoning Soy Sauce (I use Golden Mountain but other brands will do too)

1/2 Cup of Pork Soup ( I use cube soup dissolve in hot water)

5 Spring Onions, Cut into matchstick

10 Straw Mushrooms, Cut in half

2 Tablespoons of Vegetable Oil

2 Teaspoons of Chopped Garlic

2 Large Red Chillies, Sliced

Note: Go freestyle with the vegetable. You can add onions, bell peppers, carrots, brocolli, etc.

Directions

For Tenderizing

Marinate the pork with 1 tablespoon of corn starch, 2 tablespoons of oyster sauce, 2 teaspoons of sugar and 2 teaspoons of seasoning soy sauce for 1/2 - 1 hour.

For Cooking

1. Heat the oil and add garlic. Stir-fry until garlic turns yellow.

2. The add the pork and stir-fry until the pork is cooked.

3. Add the mushrooms, 1 tablespoon of oyster sauce and the soup. Stir-fry until the sauce gets thicken and the mushrooms are cooked.

4. Add the spring onions and the red chillies.

5. Sprinkle a lil grounded pepper when served.

Footnotes:

Tenderizing the Chicken - marinate the chicken with pepper, thin soy sauce, sugar, water, and cornstarch and leave it for 1/2 hour.

Tenderizing the Beef - Same with pork, but make sure you remove all the fascia out. Leave it for 1 - 2 hours (or overnight).

Hong Kong Fried Rice (My Style)

2007-07-16T16:00:00.000+07:00

I call this Hong Kong Fried Rice My Style because I'm using the leftover ingredients I have at home to cook the fried rice. So basically, this is the equation for my version of HK Fried Rice:

HK Fried Rice - boiled cabbage - shrimp - sweetend sausage (Kun Chieng) = My HK Fried Rice

Ingredients:

5 Cups of Steamed Cook Rice
2 Cups of Roasted Red Pork in Cube
2 Cups of cooked peas, cube carrots and sweet corm
(Note: I used frozen peas, carrots and corn. Easier to cook)
2 Eggs
2 Table Spoon of Tsoyu or Soy Sauce
1 Table Spoon of Gold Mountain Seasoning Sauce
1 Table Spoon of Sugar
1 Table Spoon of Salt
1 Table Spoon of Vegetable Oil
2 Cloves of Minced Garlic

Directions:

Saute garlic in oil. Add the pork; cook until brown. Add rice to fried mixture. Add the peas, carrots and corn. Add eggs and fry. Continue stirring until eggs are cooked. Add tsoyu, soy sauce, salt, and sugar.

The serving is for 4 people or 2 people if both of you are big eaters.

Note: The most important thing about cooking is that you should not follow the exact amount of ingredients suggested in the cook book. What's important is to follow your own taste.

How to make Honey-Glazed Roasted Red Pork (Moo Daeng) in 10 easy steps

2007-07-16T14:08:00.000+07:00

Roasted red pork or moo daeng in Thai is one of my fave dish. It's delicious and could be used as an ingredient in several dishes like Baa Mee Moo Daeng (Egg noodle with roasted red pork), Chinese Bun, or Hong Kong Fried Rice. The way to cook it is also simple and I'm going to show you how to cook it in two different methods. Here goes:

Recipe 1: Do It Family Way Recipe

This recipe comes from the discussion with my aunts and my grandma. After several arguements, here is what they agreed as the ingredients:

Ingredients:

(For 8 servings)

1 Kg (2.204 lbs) of Pork Fillet
1 Table Spoon of Soy Sauce or Golden Mountain Seasoning Sauce
1/4 Cup of Tomato Paste
1 Table Spoon of Sugar
1/4 Cup of Honey
1 Tea Spoon of Five-Spice Powder (Pa Lo)
4 Baby Bok Choy (Taiwanese Bok Choy)
4 Cups of Water
Note: Tomato paste can redden the meat to a certain extent. If you, however, want the pork to be more red, you will need to mix the 1/2 teaspoon of red food coloring with 2 tbsp water, and rub the pork with this solution.

Other Tools:
1 Large Ziplock Bag
Meat Rack
Baking Dish

Directions:
Step 1. Combine all the ingredient together in a ziplock bag.
Step 2. Marinate pork in a large ziplock bag (or shallow dish), working marinade all over meat, for at least 2 hours.
Step 3. Preheat oven to 170 degree C. or 350 degrees F.
Step 4. Place a meat rack on the baking dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.
IMPORTANT: You can also charcoal-grilled the meat instead of roasting it in the oven. The result? The meat will be drier, which is best if you want to use it as an ingredient for Ba Mee Moo Daeng.
Step 5. Constantly flipping the meat every 20 minutes and glaze it with honey.
Step 6. In the meantime, boil 4 cup of water. Soak the bok choy in boiling water for 2 minutes. Make sure it's not too cooked. Then soak it in room-temperature water to keep the green.
Step 7. After 40 minutes, increase the heat to 200 degree C. or 400 degrees F. And keep checking the meat until it's fully cooked.
Step 8. When done, remove roast from heat and let it rest for 15 minutes.
Step 9. Thinly slice roast into 1/4" medallions.
Step 10. Garnish with the bok choy; serve with hot steamed rice.

Note: Dipping sauce for moo daeng is a mixture of 2 table spoon of sweeten dark soy sauce, vinegar and sugar, and chopped red chillies.

Recipe 2: The Lazy Gal Recipe

I call this a lazy gal recipe because I'll basically use Lobo's Thai Roasted Red Pork Seasoning Mix. Here's how:

Ingredients:

(For 8 servings)
1 Kg (2.204 lbs) of Pork Fillet
2 Bags of Lobo's Thai Rosted Red Pork Seasoning Mix

1 Cup of Water

Note: One pack of Lobo's mix contains 2 bags of the seasoning mix for 1 Kg. of meat.

Directions:

Step 1: Dissolve 2 bags of Lobo's mix with 1 cup of water in a ziplock bag.

Step 2: Marinate the meat in the ziplock bag for 1 hour.

Then follow Step 3 - 10 like the previous recipe.

The result for this recipe is the meat will be more red and drier. And it tastes more like the moo daeng used at Chai See Mee Kiew (The Egg Noodle Franchise in Thailand).

Links to other Moo Daeng or Char Siu (In Chinese) Recipes:

http://www.whats4eats.com/recipes/r_me_charsiu.php

http://chinesefood.about.com/od/pork/r/charsiu.htm

http://www.recipezaar.com/recipes.php?q=char+siu