EP.23 My favourite thai street tomyum dried egg noodles with pork balls & crispy wonton
EP.23 My favourite thai street tomyum dried egg noodles with pork balls & crispy wonton/บะหมี่แห้งต้มยำหมูเด้ง
#chommieishealhy#tomyumdriedeggnoodle#crispywonton#covid19situation#stayhome#protectthepublic#บะหมี่แห้งต้มยำหมูเด้ง
????Ingredients :
✅Part 1 : Topping
-Veggies oil
-Wonton wrap (how many whatever you like)
-Peel & chopped garlic (how much whatever you like)
✅Part 2 : Noodles + Pork Balls
-Fresh egg noodles 200g
-Bean sprouts 100g
-Chopped coriander 1 tbsp
-Pork mince 200g
-Corn flour 3 tbsp
-Egg 1 x 700g
-Black pepper
-Pink salt
-Water
✅Part 3 : Sauce & Decoration & Taste
❓How much whatever you like
-Black pepper
-Fish sauce
-Sugar
-Lime
-Peanut powder
-Crush chilli
????How to : please follow part 1 to part 3
✅Part 1 : Topping
-Deep fried chopped garlic & wonton wrap until looks yellow colour at medium heat then take it out without oil and leave its dried
✅Part 2 : Noodles & Pork
-Mix pork mince with pink salt, black pepper, egg, corn flour until smooth then make the ball shape and put its in the boiling water until well cooked
-Boiled egg noodles in the boiling hot water until they well cooked then take it out without water then put in the bowl for decoration
-Boiled bean sprouts in boiling water for 10 seconds then take it out without water and topping on the egg noodles
✅Part 3: Sauce/Decoration/Taste
-Prepare boiled egg noodles in the bowl and topped up with boiled bean sprouts
-Topped up with fish sauce, lime juice, black pepper, sugar & peanut powder & crush chilli ????
-Topped up with crispy wonton wrap & chopped coriander & crispy garlic
-Makes it look nice & beautiful
-Ready to serve
-Taste should be hot spicy, sweet, sour & a bit salty
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Jewish Community Cookbooks
March 5, 2014
Dr. Megan Elias, Associate Professor, Department of History, Queensborough Community College
Although there were a few very well-known cookbooks for Jewish families published before the Second World War in America, the post-war period saw a tremendous increase in the numbers of this genre. In particular, Jewish groups all over America published community cookbooks, usually for the purpose of fundraising. These books represent a new pride in identity which was intimately tied to the very public nature of Jewish suffering during the Holocaust. Working with the important collection of Jewish Community Cookbooks at the Dorot Division of the New York Public Library, this project seeks to put these cookbooks into the context of post-war American culture and an emerging sense of global citizenship.
Website:
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Sirloin steak, ginger, garlic, oyster sauce, tomato sauce, soy sauce, oil, spring onion, beef stock, sesame oil, salt and white pepper to taste.
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