Food Magazine 6/9

FoodMagazine M.6/9













cabonara ITALIAN FOOD HOW TO COOK

Cabonara Carbonara (Italian: [karbonˈ aːra]) is an Italian pasta dish from Rome made with egg, hard origin and history cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.

หนา้ 10 • ปงยา่ ง Ingredients

How to cook Cabonara Boil the noodles until cooked, soft and smooth. หน้า 07

Bring the well- cooked noodles to cool water to slow down the ripeness. Fried ham until cooked หน้า 07

Fried noodles with ham Take the red eggs mixed with cheese and stir on the noodles. หน้า 07

Made by Pathomporn Berpunt no 1 Steanpong Plubnin no 5 6/9 Kitti saelow no 12 Sutida Buasa-ard no 34 Arriya Bunphueak no 35 Kitsana Meesombut no 36 Siriyakorn Wonganan no 37 Areewan Suwannarin no 38

THAILAND Nam Prik Ong THAILAND NORTHERN THAI SPICY PORK AND TOMATO DIP NORTHERN THAI SPICY PORK AND TOMATO DIP

NORTHERN THAI SPICY PORK AND TOMATO DIP (NAM PRIK ONG) THIS NORTH CHILI PASTE HAS SO MUCH MELLOW TASTE. WITH SWEET, SOUR AND SALTY THAT CAN GO PERFECTLY WELL WITH MINCED PORK AND TOMATO. YOU CAN EAT WITH FRESH VEGETABLES AND KAB-MUU. IT IS SO DELICIOUS!

Ingredients 1. 200 G. MINCED PORK 2. 250 G. CHERRY TOMATOES (CUT INTO SMALL PIECES) 3. A CUP OF SMALL CLOVE GARLIC 4. 5 CHILIES 5. CUCUMBERS 6. A CUP OF PAKCHIES 7. 1 TBSP. VEGETABLE OIL 8. 1 TBSP. FISH SAUCE 9. 1 TBSP. SOY SAUCE 10. 1/2 TSP. PORK FLAVOUR SEASONING WITH GARLIC AND PEPPER Ingredients

HOW TO COOK Northern Thai Spicy Pork and Tomato Dip (Nam Prik Ong) 1. Pound chili and garlic thoroughly.

2. Pound Minced Pork and Cherry Tomato thoroughly. 3.Then fry the finished pounded chili and garlic with oil.

4.Add the finished pounded minced pork and Cherry Tomatoes then fry well to combine. 5.Season with fish sauce, soy sauce, Pork flavor seasoning with garlic and pepper and served with fresh vegetables.

M.6/9Made by M.6/9 M.6/9 CHITSANUPONG PANYOO NO.1 TORANIN RUEAN-NGAM NO.9 PAPHAWIN JANTHASING NO.14 YOSSAPORN CHARTSAK NO.17 ORATHAI PEETHONG NO.20 KELWARIN CHUENAROM NO.29 SIRIPORN INTAPHAN NO.32 KANOKWAN MAUI NO.40















TEOKBOKKI Korea Food

Ingredients 1.Korean rice cake 2.Sausage and pork 3.Hot chilli pepper paste (Gochujang) 4.Raw sugar 5.Fried seaweed 6.Vegetable 7.Water

The first step, put the korean rice cake in a pot and boil for 10 minutes. The second step, add sausage and pork in a another pot and boil until cooked.

The third step, put the cooked flour in a pan and add water. Step four, add hot chilli pepper paste and raw sugar to the pan as you like and mix.

Step five, put the pork and sausage into the pan as you needed and mix again. Finally, put the teokbokki on the plate and wait a moment for the sauce to soften the dough. And ready to eat.

Prepared by M.6/9 Silaphat Chomchuen No.4 Theptad Chookaew No.7 Nattapon Buarung No.11 Thinnakorn Sripirom No.13 Urisaya Somjit No.16 Thidarat Ounsamoer No.22 Supatra Pinkul No.27 Suphawadee Chatchamni No.28