วิธีการทำลาบหมู(Lapmu)ในแบบ Style นายอร่อย ( สำหรับ 4~5 ท่าน)

เตรียมส่วนผสมในการทำ
1. หมูบด 1 กิโลกรัม (ถ้าต้องการกินไก่ใช่ไก่แทนก็ได้)
2. หอมแดงซอย 1/2 กิโลกรัม
3. ข้าวคั่ว 1 ขีด
4. พริกป่น 1 ขีด
5. มะนาว 6~7 ช้อนโต๊ะ
6. ใบสาระแหน่ 1 ขีด
7. น้ำปลา 4~5 ช้อนโต๊ะ
8. ชูรส 1 ช้อนโต๊ะ
9. หอมผักชีซอย 1 ขีด

วิธีการทำ
1. นำหมูบดมาใส่กะทะคั่วให้สุก
2. ใส่ข้าวคั่วผสมกับหมูบด คั่วผสมให้หอม
3. ปิดไฟ ใส่ชูรสใส่พริกป่นหอมแดงซอยหอมผักชีซอย
4. ผสมคนให้เข้ากัน
5. ปรุงรสใสมะนาว น้ำปลาผสมคนให้เข้ากัน
6. ชิมรสต้องออกเปรี้ยว เค็ม เผ็ด แล้วแต่ตามใจชอบแค่นี้ก็ได้ลาบหมูตามแบบ Style นายอร่อยแล้วแล้วพบกันใหม่กับนาย อร่อย มีอะไรอีกมากมายที่จะนำมาเสนอคุณ ขอบคุณมากครับ

Easy Baked Coconut Shrimp

This Easy Baked Coconut Shrimp recipe is great if you're looking to make something special to serve as an appetizer or finger food, but don't want to spend too long making it. Unlike most coconut shrimp recipes which are deep-fried, this one is easily baked up in the oven, which means less fat and calories. Excellent served with Thai sweet chili sauce (available in most supermarkets in the Asian section), or for an extra tropical treat, serve them with my Easy Mango Dip (see below). ENJOY!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• MAKES 18-24 Coconut Shrimp
• 18-24 medium to large raw shrimp, butterflied (tails can be left on)
• 1/2 cup dry shredded/flaked coconut (baking type)
• 2-3 eggs
• COATING MIX:
• 1/2 Panko (Japanese breadcrumbs), OR any dry refined breadcrumbs (*see below for gluten-free diets)
• 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic salt
• 1/2 tsp. cayenne pepper OR dried crushed chili
• 1 tsp. white sugar
• pinch white pepper (optional)

Preparation:

For Fried Coconut Shrimp, see my: Thai Fried Coconut Shrimp Recipe .

1. Preheat oven to 425 degrees. Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.
2. Stir the Coating Mix ingredients together in a bowl. Set aside.
3. In another smaller bowl, lightly beat 2 eggs. In a third bowl, place the shredded/flaked coconut.
4. Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg. Tip: Since they are going to be baked, avoid over-coating, or your shrimp will be flat on one side.
5. Bake on the middle rack at 425 degrees for 15 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.
6. Serve with with my Mango Coconut Dip (as shown), OR Thai sweet chili sauce (available at most supermarkets in the Asian section). ENJOY!

Thai Barbeque Ribs

This special Thai Barbecue Ribs recipe turns out tangy-sticky good! Based on Chinese barbeque ribs, this Thai version is even more flavorful and tender. The marinade/bbq sauce is very easy to stir together, then just grill up the ribs for a special dinner treat everyone in the family will love. These ribs also makes for a great party finger food. ENJOY!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

• 1.5 lbs. (0.65 kg.) pork ribs, back or side (SERVES 2-3)
• 4 Tbsp. oyster sauce (I used Golden Dragon brand)
• 2 Tbsp. soy sauce
• 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
• 1 Tbsp. black Chinese vinegar (or substitute regular white or apple cider vinegar)
• 1 Tbsp. dark soy sauce
• 1/4 cup syrup (I used real maple syrup)
• 5 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• Optional: 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce (to taste)
• Garnish: 2 spring onions, finely sliced

Preparation:

1. Cut the ribs into easy-to-eat segments and place in a large bowl.
2. Place all remaining ingredients (except the garnish) together in a sauce pan. Stir well to dissolve the syrup.
3. Pour half of this sauce over the ribs. Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).
4. Cook ribs over a medium-hot grill, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns. Grill until well done (meat near the bone should be white for very light pink). Tip: Medium heat for a longer period is better, otherwise the ribs may burn on the outside while reamining uncooked on the inside.
5. Warm up the reserved sauce and serve together with the ribs (this sauce is excellent over rice). Sprinkle the spring onion over the ribs and ENJOY!
Oven Instructions: If the weather doesn't cooperate, place marinated ribs in a covered casserole dish. Bake 45 minutes at 350. Then transfer ribs to a foil-lined baking sheet. Brush with some of the reserved sauce and place the sheet under the broiler. Broil 5-7 minutes, or until ribs are dark and sticky on the outside and tender inside. Warm up the remaining sauce and serve together with rice.

Mini Shrimp Lettuce Wraps

Thai Mini Shrimp Lettuce Wraps, served with wedges of fresh lime - a bite-size explosion of flavors!

If you're looking for a deliciously different appetizer, try making up a platter of these Thai Shrimp Mini Lettuce Wraps! These bite-size wraps are just perfect for a party finger food (great with beer, as well as wine and cocktails). Each mini wrap provides a burst of Thai flavors that are meant to hit different parts of the palate all at once. Based on the traditional Thai appetizer 'Miang Kum' (see link below), this fresh Thai appetizer is sure to be a hit with Thai food fans, or anyone who has an adventurous spirit for spicy and flavorful foods. ENJOY!

Prep Time: 25 minutes

Cook Time: 2 minutes

Total Time: 27 minutes

Ingredients:

• MAKES a platter of 10-12 wraps (serves 3-6 people as an appetizer)
• 1 (packed) cup cooked baby shrimp
• 1 head romaine lettuce, OR 1 package prepared romain lettuce leaves
• 1/3 cup dry shredded unsweetened coconut (baking type)
• 1/3 cup dry roasted peanuts, ground or finely chopped
• 2 green onions, sliced up very finely
• 2 cloves garlic, minced or pressed
• 2 tsp. grated galangal OR ginger
• 1 fresh red chili, minced, OR 1/4 to 1/2 tsp. dried crushed chili
• 1/2 tsp. regular chili powder (Mexican type is fine)
• 1/4 tsp. sugar
• 1 Tbsp. fish sauce (available in the Asian section of your supermarket, or at Asian stores)
• 3 Tbsp. good-quality coconut milk
• 1/2 to 1 fresh lime, sliced into wedges
• 1/3 cup fresh coriander (cilantro)

Preparation:

1. Place coconut in a dry wok or frying pan set over medium-high heat. 'Dry-fry' it by stirring continually until it turns light golden-brown and is fragrant. Immediately transfer your toasted coconut to a bowl and set aside to cool.
2. Whether you're using fresh or frozen baby shrimp, make sure they are well drained (gently squeeze out any excess water with your hands). If using larger shrimp, chop them up small. Place shrimp in a mixing bowl.
3. Add most of the ground or finely chopped peanuts to the mixing bowl, reserving 1 Tbsp. for garnish.
4. Now add the spring onions, garlic, galangal or ginger, chili, chili powder, sugar, and fish sauce. Stir or toss everything together well in the bowl.
5. Add the coconut milk and gently stir again.
6. Finally, add the toasted coconut, reserving 1 Tbsp. for garnish. Stir again.
7. Taste-test this mixture - you should taste a combination of spicy and salty, plus a hint of sweetness (there will also be a slight sour note later when the lime juice is added). If you'd like it saltier, add a little more fish sauce. If too sour for your taste, add a little more sugar. If you're prefer more coconut flavor, add 1 more Tbsp. coconut milk (don't add too much though, or it will soak through the lettuce leaves - you want a sandwich-spread like consistency).
8. To assemble the appetizer, chop off the tops of 10-12 romain lettuce leaves (3 to 4 inch pieces) and set on a platter. Scoop 1 heaping Tbsp. of the shrimp mixture onto each leaf. Now top each one with a sprinkling of the reserved ground peanuts and toasted coconut. Add a final sprinkling of fresh coriander, and serve with the lime wedges (set these in a small pile in the middle of the platter). When ready to eat, squeeze some lime over the shrimp mixture, then wrap up and enjoy a bite-size explosion of Thai flavors!

Thai Class Dance