Food educational program. Foods that lower fat.

BONUSES: 3 Free ebooks + 3 MP3 audio files… Try Now >

• Fat Fighting Drinks ebook (value $17) – electronic booklet containing information on the drinks that burn fat and how to prepare them
• Fat Fighting Supplements ebook (value $17) – the truth about the supplements that burn fat, why they work and which ones to take
• Food Cures ebook (value $47) – electronic book containing even more advice on the way foods can be used to heal your body… fascinating!
• Exercise For Busy People mp3 (value $47) – 3 mp3 audios containing easy exercises you can start tomorrow to accelerate your weight loss

We reviewed this course recently and wanted to offer it to you, our readers. It’s a great course and we recommend it. The volume and quality of content that you get is astonishing and you’ll find it very helpful as we did!

Click the image or Try Now to view the rest of the information…

Enjoy!

Joy

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Fava Beans and Mushroom Stir-Fry in Thai, Pad Hed Sator

Fava Beans and Mushroom Stir-Fry

ผัดเห็ดสะตอ

Pad Hed Sator

Prepare:

1 cup sator (fava beans)

2 tbsp. sliced chili peppers

1 cup mixed mushroom (or any kind)

½ tsp. sugar

1 tbsp. vegetarian sauce

½ tbsp. soy sauce

1 tbsp. olive oil

Cooking Instructions:

1. Clean and cut the mushroom in half. Crack all of the sator open and clean very well.

2. Heat and pan and put olive oil. Wait until it’s hot and then put minced chili pepper.

3. Add mushroom, soy sauce, vegetarian sauce, sugar and some small amount of water.

4. Cook the mushroom for 7 minutes.

5. Next, put sator and mix well.

If you don’t like the strong smell of sator, slice it thinly and wash with water for a couple times. However, we really like it when the sator is cooked for only few seconds. That makes it crunchy. Don’t get addicted like us!

Joy…\(^v^)/…

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Fruity Mung Bean Dessert in Thai, Luuk Chuup

ลูกชุบ

Prepare:

1 cup mung bean (500g)

2 and 1/2 cup sugar

1 and 1/2 cup thick coconut milk

Gelatin:

2 tbsp. gelatin powder

2 cups water

1/4 cup sugar

Food coloring

Cooking Instructions:

1. Leave mung bean in the water for 3 hours. Then, steam for 20 minutes.

2. Ground the mung bean very well. Mix it well with sugar and coconut milk in the pot.

3. Put the pot on the stove and heat it will medium heat. Stir until the mix gets dry. Make sure you can mold it.

4. Leave it cool.

5. Now, it’s a fun part and you need your artistic heart. Mold it into a fruit shape, cherry, mango, red chili pepper, banana, orange, watermelon for example.

6. Use food coloring to color them. Make it as real as possible. Put a stick to the fruit shape and put it on a piece of Styrofoam. Then, leave it dry.

7. Next, dissolve gelatin in boiling water. Add 1/4 cup sugar. Wait until it is boiling, dip the fruit shape into it and leave it dry on the Styrofoam again.

8. Dip the fruits again for 3 times. Then decorate it with leaves to make it look real.

This is another fun Thai dessert recipes I love to make. It takes time to get the shapes and colors perfect. However, it is a fun activity to try. When I first present this food to my husband, he scared that I would give him a fake food, as it looks really like a toy or something you made as souvenir more than something to eat.

Hope you get some fun! Have your kids help!

Joy …..\(^v^)/

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Thai Food Recipe: Tao Huu Song Krueng

(Fried Bean Curd Dressed with Oyster Sauce)

Tao Huu Song Krueng
(Fried Bean Curd Dressed with Oyster Sauce)

Prepare:

1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.

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Thai Hurbs: ขิงดอง King Dong (Pickled Ginger)

ขิงดอง
King Dong
(Pickled Ginger)

Prepare:

1 kg. young ginger
4 cups water
3 tbsp. salt
3 lemon limes
1 cup vinegar
2 cups sugar

Cooking Instructions:

1. Peel the ginger and slice it very thin. Soak it in water mixed with 2 tbsp. of salt for 20 minutes.

2. After that, remove the ginger from the salted water. Squeeze it and drain.

3. Put lemon juice over the ginger. This way will make the ginger pink.

4. Next, boil vinegar, 1 tbsp. of salt and sugar together. When it’s boiling, turn off the fire and leave it cool off.

5. Arrange the ginger in a clean bottle. Pour the juice made from number 4 on it and seal the bottle. Keep it in the bottle for 1 week. Then it will be ready to eat.

Now, we have pickled ginger to eat with I-saan sausage that we made from yesterday. In Thailand, well actually in Ubon Ratchathani where I used to live, they put pickled ginger in my spicy squid salad and yum woon sen. I always asked them to put a lot. Yummy!! Fresh ginger is also good with I-saan sausage.

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Thai Vegetarian Food: ข้าวผัดเผือก Kao Pad Puehk (Fried Rice with Taro)

ข้าวผัดเผือก
Kao Pad Puehk
(Fried Rice with Taro)

Prepare:

2 cups steamed rice
1/2 cup steamed taro (cut into small pieces)
2 shitake mushrooms (cooked then sliced)
1/4 cup sliced carrot
1/4 cup cut baby corn (cooked)
1/4 cup boiled peanut
1/4 cup Chinese celery
1 tbsp. soy sauce
1 tbsp. vegetarian sauce
1/4 tsp. salt
1 tsp. sugar
1/2 tsp. Thai pepper
1 tbsp. olive oil

Cooking Instructions:

1. Heat the pan then put olive oil. Wait until it’s hot.

2. Add steamed rice, peanut, corn, carrot, shitake mushroom and then mix well.

3. Put soy sauce, vegetarian sauce, salt, sugar, Thai pepper, steamed taro and Chinese celery.

4. Mix it altogether. Adjust the taste as the way you like.

Tip:

Cool off the steamed rice before cooking.

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