Thai English
 
. 1. Khai Hor Gung

Ingredients:
11/2 cup of shrimp chop
1/4 cup of diced carrot
1/4 cup of cowpea or black-eyed pea
1 tablespoon seasonings
2 tablespoon chili sauce
1 tablespoon oil
3 eggs

Instructions:
1. Pour 1 tablespoon of oil into the medium heated pan, cook shrimp chop with carrot in the mixture of seasonings and chili sauce. When the taste is fine, cook cowpea with shrimp chop-caroot mixture.
2. Stir eggs, heat the pan and pour a little of oil then, fry eggs and make them as a slight sheet to wrap a cooked shrimp-carrot-cowpea mixture.

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2. Khai Nueng Carrot (Steamed Egg and Carrot)
Ingrdients:

2 tablespoon carrot chop
1 egg
2 tablespoon water
1 teaspoon soy sauce

Instructions:
1. Mix egg with carrot juice and soy sauce
2. Steam for 10-12 minutes or until done.

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3. Tomato and egg yolk

Ingredients:
1 tomato
1 teaspoon oil
1/2 cup of milk
1 egg yolk

Instructions:
1. Pare the tomato covering, core the seed inside, then dice into small piece.
2. Cook diced tomato with the oil until it's soft, gradually add the oil and wait then, add egg yolk and cook the mixture of tomato and egg yolk until done.

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4. Egg yolk steam with grind fish

Ingredients:
1 egg yolk
1/4 cup of Platu chop
2 tablespoon water
a little of seasonings

Instructions:
Mix Platu chop with egg yolk, add water and seasonings then beat together. Steam the mixture for 7 - 10 minutes. Makes 2 servings for kids.

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5. Egg yolk custard with vegetable

Ingredients:
2 tablespoon pumpkin
1 tablespoon spinach chop
2 tablespoon water
1 egg yolk
1/2 tablespoon milk
1 teaspoon sugar
a little of seasonings

Instructions:
Mix spinach with water and egg yolk and beat together. Add seasonings and sugar and mix togerther again then pour this mixture into a pot and light heated steam with continuously stir until it's thick.

 
 

 


 

Omax(โอแมกซ์)
12/2 Moo 8 Tambol Khlong Luang Phaeng, Amphur Muang, Chachoengsao
Tel: 038-131675-6