Kung Opp Woon Sen is another menu that I would like to recommend. It's easy to make Kung Opp Woon Sen. You can do step by step as following;
Ingrediants :
Shrimp (mediam size) approx. 8-10
Becon 2 piece
Woon Sen or small noodle
Onnion
Pepper
White sauce
Blace sauce
Sugar
Chicken soup
1. bring Woonsen or small noodle to put on the bowl and fill water for 5-10 minutes.
2. clean up shrimp
3. bring all ingrediants mix each other and with Woon Sen around 5 minutes
4. put becon on the bottom of the pot and put shrimp approx.4-5 later.
5. put all mixed ingrediant and Woon Sen above
6. use at 400 F around 25-30 minutes
Tuesday, April 15, 2008
Sunday, April 6, 2008
Thai Menu with Phak Waan
Today we will recommend some of Thai Menu with Phak Waan.
Phak Waan is at its best during the hot season when the vegetable trends to appear. It is vegetable that has long been popular in rural areas because of its sweetness and crunchiness, and its food value in high because of the fibre and vitamin C it contains. Phak Waan had been added to the Kaengsom in generous quantity, as had the fried fish, which kept its crispness throughout the long interval.
The Nam Phrik Jaew Pla Chon, it was based on the fresh-water fish called Pla Chon pounded to a fine consistency. The flavour of the fresh fish was blended with the aroma and bite of roasted chilli and onion, with lime juice adding a bright accent.
Khanom Jeen Nam Phrik Phao was unusual but unremarkable. Small bunches of the fermented rice noodles called Khanom Jeen were arranged on a plate with white chicken meat. This share with the platte with vegetable that had been dipped in batter and fried, together with a hard-boiled egg.
Phak Waan is at its best during the hot season when the vegetable trends to appear. It is vegetable that has long been popular in rural areas because of its sweetness and crunchiness, and its food value in high because of the fibre and vitamin C it contains. Phak Waan had been added to the Kaengsom in generous quantity, as had the fried fish, which kept its crispness throughout the long interval.
The Nam Phrik Jaew Pla Chon, it was based on the fresh-water fish called Pla Chon pounded to a fine consistency. The flavour of the fresh fish was blended with the aroma and bite of roasted chilli and onion, with lime juice adding a bright accent.
Khanom Jeen Nam Phrik Phao was unusual but unremarkable. Small bunches of the fermented rice noodles called Khanom Jeen were arranged on a plate with white chicken meat. This share with the platte with vegetable that had been dipped in batter and fried, together with a hard-boiled egg.
Kuaytiew (or Noodle)
We will recommend you to Kuaytiew Nua Khaowang J Din is quite possibly the best place in Thailand for beef noodles.
There's a picture on the wall at Kuaytiew Nua Khao Wang J Din in Hua Hin showing TV connoisseur McDang. The real guarantee that the food here is tasty is the logjam of motorcycles parked out front.
Known in English as J Din's Beef Noodles ,the little shop near Chatchai Market in often crowed with locals, but this is a place that shuns trendiness.
It's hot and unpretentious, and the food here doesn't pose for photos-it just tastes great. Crowds there are, but you never have a long wait. The beef noodles are the most popular dish, and they're already waiting for you.
Served in a thick namtok-beef broth with blood-the noodles are swimming in savoury meat. The meatballs in the bowl aren't extraordinary, but the fresh sliced nua-sod is lovely and tender, and the long-stewed nua-puay is a treat go get teeth into.
And there's not a whiff of the off-putting aroma that sometimes comes with boiled beef.
Among the other speciallities at J Din's are yentafo-noodles in a red beancurd soup-and taking a little longer to prepare, the one-dish servings of pad thai and kaprao, fried sweet basil and rice that comes with a choice of meats.
And none of these terrific meals is going to hurt your wallet. The price start at bath 25.
There's a picture on the wall at Kuaytiew Nua Khao Wang J Din in Hua Hin showing TV connoisseur McDang. The real guarantee that the food here is tasty is the logjam of motorcycles parked out front.
Known in English as J Din's Beef Noodles ,the little shop near Chatchai Market in often crowed with locals, but this is a place that shuns trendiness.
It's hot and unpretentious, and the food here doesn't pose for photos-it just tastes great. Crowds there are, but you never have a long wait. The beef noodles are the most popular dish, and they're already waiting for you.
Served in a thick namtok-beef broth with blood-the noodles are swimming in savoury meat. The meatballs in the bowl aren't extraordinary, but the fresh sliced nua-sod is lovely and tender, and the long-stewed nua-puay is a treat go get teeth into.
And there's not a whiff of the off-putting aroma that sometimes comes with boiled beef.
Among the other speciallities at J Din's are yentafo-noodles in a red beancurd soup-and taking a little longer to prepare, the one-dish servings of pad thai and kaprao, fried sweet basil and rice that comes with a choice of meats.
And none of these terrific meals is going to hurt your wallet. The price start at bath 25.
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