Refuse to be a full glass of water Khun Ann-Chomploen Limthong, despite being in the food industry for many years also jumped to add knowledge Enhance your skills with Thai food courses at Le Cordon Bleu Institute Thailand, then come back to develop your own restaurants,
including Mae Phong Sri Pattaya and Rayong branch, Neon Boat Noodle Pattaya and Suphan Buri branch, Jane Dee Chicken Rice, Tummour Suphanburi (Fran shies)
which Khun Ann said that besides the cooking method
Ann also brought her knowledge of kitchen cleanliness standards to use at the shop.
including how to store raw materials to maintain standards without losing value
food and freshness
Including how to use fire, boiling, stewing, how to make it delicious, which science begins to cook deliciously
is that raw materials must be clean
Pay attention to the selection of raw materials.
For example, the food at Mae Phong Sri Restaurant, Pattaya, Ann puts a lot of effort into both the new set menu and quality control, aiming to be a quality Thai fast food restaurant.
Emphasize the freshness of raw materials with a shop slogan
“Taste made from the heart”, the origin of the shop
is passionate about Thai food
I would like to present Thai food in hand taste.
ours that have already eaten
Peace of mind in terms of cleanliness and good quality.
“Mae Phong Sri Restaurant
He's famous for pork blood boiled kaolao dishes.
which Ann has been taking over for many years.
Then developed a new menu.
which we intend
Make it a comfort food that everyone can access.
It is a food that has been eaten since childhood. Think of the taste when young.
It's a traditional food.
not fusion
And it has the taste that it should be, such as boiled pork blood soup.
The broth must be delicious like what the ancient people called Cheng Cheng, and the offal must be very thoroughly washed, like the pork bachos that Ann also likes to eat.
We use pork belly.
Red meat and pork are not mixed together.
because some pork fat is not clean
Pork belly, a bit expensive but clean
at Phongsri shop
In addition to boiled pork blood kaolao
Our Hoi Jo is also famous.
because we do it ourselves
Choose raw materials, use pork belly for grinding as well.
and we use a lump of fresh crab
which ordered from Chonburi
When it comes to making meat, it's not sharp.
And we didn't season it.
and don't put a lot of flour
We cook it Chinese style, add salt and use Hong Kong oyster sauce.”
At the same time, Khun Ann also revealed the secret to making Hoi Jo Pu.
The menu of the restaurant
The ingredients consist of
- 700 g ground pork belly, chilled until chilled
- 200 g minced chestnut
- 300 g crab breast
- 1000 g crab cubes
- 50 g coriander root - 50 g
garlic
- 1 tbsp ground pepper
- 10 g salt
- granulated sugar 50 g
- Hong Kong oyster oil 80 g
- 4 chicken eggs
- All purpose flour 40 g
- Tofu skin sheet
- Banana rope
- Vegetable oil
- Clean water Sprinkle on tofu skin while wrapping.
How to make
- Take the shredded coriander root with chopped Chinese garlic.
Pound until homogeneous, then mix the seasonings, salt, pepper, sugar, oil, Hong Kong clams, all-purpose flour and eggs, stir well.
- Bring the ground pork belly and
Refrigerate until cooled.
To mix with the prepared ingredients.
- Put the crab breast and chopped water chestnuts, mix gently to combine. Refrigerate to set in the refrigerator for about 30 minutes, then wrap in a sheet of tofu skin.
- Once wrapped and tightened, the joints Steamed for 15 minutes and can then be fried until golden brown and delicious to eat.
If you want to taste the original, crispy on the outside and soft on the inside.
Stop by to try at Mae Phong Sri Restaurant, Pattaya, Sukhumvit Road, at the entrance of the tunnel in Central Pattaya.
next to McMuay Thai
On the same side as King Power, open 07.00-16.00 and ready to ship all over Thailand at Tel. 08-0059-8915 Facebook: Mae Phong Si, Pattaya.