ก๋วยเตี๋ยวกระดูกหมูพะโล้

ลองทำตามสูตรของ ปูขาเก เซมาร ดูนะคะ ของเราใช้ผงโลโบทำ ทำตามนั้นเลย

Low Fat Oven Baked French Fries

ปกติเราจะใช้สูตรนี้ประจำแต่หลัง ๆ มาก็มั่ว ๆ เอาน่ะ

How To Make Low Fat Oven Baked French Fries

Low Fat Oven Baked French Fries recipe. This easy recipe for French fries delivers the same great taste of the deep-fried ones without all the oil and its associated fat. It makes a great diet alternative.

---

Step 1:

You will need:

• 3 potatoes , peeled
• salt
• for the home made cooking spray:
• 2 tbsp olive oil
• 240 ml water
• 1 spatula
• 1 baking tray
• 1 cutting board
• 1 knife
• 1 jug
• 1 spray bottle

---

Step 2:

Preheat the oven

Begin by setting the oven to 240ºC (475ºF/ gas mark 9).

---

Step 3:

Prepare the potatoes

Cut the potatoes into 1cm sticks and set them aside.

---

Step 4:

Make the homemade cooking spray

Pour the oil into the jug, add the water and pour the mix into the spray bottle.

---

Step 5:

Prepare the baking tray

Vigorously shake the spray bottle then coat the entire baking tray. Place the potato sticks onto the tray. Shake the spray bottle again and spray the oil mix over the potatoes. Season with salt.

---

Step 6:

Bake

Place the fries into the oven. Leave them to cook for about 20 minutes. Occasionally turn them to help them brown.

---

Step 7:

Serve

Once baked, remove them from the oven. Serve immediately as part of a main dish, or as a tantalising snack on their own.

Chicken Satay

Chicken Satay

Ingredients

• 1/2 cup apple juice, microwaved until warm
• 1/4 to 1/3 cup peanut butter
• 2 tablespoons soy sauce or tamari, your preference
• 2 teaspoons red curry paste
• 8 to 10 chicken tenders (about 3/4 to 1 pound total)

Directions

Preheat grill to medium-high heat.

In a small mixing bowl, whisk together the apple juice, peanut butter, soy sauce and the red curry paste.

Add the chicken tenders to the heated grill and cook, about 3 to 5 minutes per side.

Remove from the grill and top with the sauce.

Beef Stroganoff

Beef Stroganoff

Ingredients

• 1 1/2 pounds cubed round steak, cut into thin strips
• House Seasoning, recipe follows
• All-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10 3/4-ounce) can beef broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• Salt and black pepper
• 1 cup sour cream
• Cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups

Thai Shrimp Curry

Thai Shrimp Curry

Ingredients

• 2 tablespoons vegetable or other light oil, eyeball it
• 1 1/2 pounds large shrimp, peeled and deveined with tails removed
• 6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
• 3 cloves garlic, grated or finely chopped
• 1-inch ginger root, peeled and grated or finely chopped
• 4 scallions, chopped into 1-inch pieces, whites and greens
• Salt and pepper
• 2 tablespoons mild or hot red curry paste
• 2 roasted red peppers, sliced
• 1 cup "light" or unsweetened coconut milk
• 1 cup frozen peas
• 1 1/2 cups chicken stock
• 1 tablespoon butter
• 1 lime, zested and juiced
• 1 1/2 cups couscous
• 1 cup shredded fresh basil leaves
• 2 cups chopped iceberg lettuce, 1/2 small head
• 1/2 cup chopped peanuts, for garnish

Directions

Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.

Cocao-Dippy Doughnuts

Chocolate-Dippy Doughnuts
วันนี้เราทำ Cocao-Dippy Doughnuts จากสูตร Chocolate-Dippy Doughnuts ของป้า paula dean โดยใช้สูตร Cocao ของสูตร Ris boller ( สููตรนอร์เวย์จ้ะ ) ของพี่มินท์ โดยเราก็ใส่แป้ง all purpose flour ให้มันข้น
Ingredients

• Peanut oil
• 1 can store-bought biscuits
• 1 (4-ounce) bar sweet chocolate (recommended: Baker's German's)
• 1/2-ounce (1/2 square) unsweetened chocolate
• 1 stick unsalted butter
• 3 cups confectioners' sugar
• 1 1/2 cups evaporated milk
• 1 1/2 teaspoons vanilla extract

Directions

Preheat fryer with peanut oil to 350 degrees F.

Separate pre-cut biscuits. Make a hole in the middle with your hand and sculpt dough into a doughnut shape. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla then remove the pan from the heat.

Stick a fork through the doughnut holes and dip the doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

Curry-Crusted Bananas

Curry-Crusted Bananas

Ingredients

• 4 firm bananas, peeled
• 6 tablespoons melted butter
• 2 cups crushed cornflakes
• Sugar, for sprinkling, optional

Directions

Preheat the oven to 450 degrees F.

Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in the butter, coat well. Roll the bananas in the cornflakes until completely coated. Sprinkle with sugar, if desired. Place the bananas in a greased baking dish and bake for 10 minutes.

Spaghetti and Meatballs

Spaghetti and Meatballs

Ingredients

• Peanut oil
• 1 can store-bought biscuits
• 1 (4-ounce) bar sweet chocolate (recommended: Baker's German's)
• 1/2-ounce (1/2 square) unsweetened chocolate
• 1 stick unsalted butter
• 3 cups confectioners' sugar
• 1 1/2 cups evaporated milk
• 1 1/2 teaspoons vanilla extract

Directions

Preheat fryer with peanut oil to 350 degrees F.

Separate pre-cut biscuits. Make a hole in the middle with your hand and sculpt dough into a doughnut shape. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla then remove the pan from the heat.

Stick a fork through the doughnut holes and dip the doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

ข้าวหมกไก่ Thai spice chicken in rice

ข้าวหมกไก่ Thai spice chicken in rice

สูตรภาษาอังกฤษ ข้าวหมกไก่ khao mok gai