Crave Food

10/07/2025

Experience the rich, bold flavors of Thailand with this authentic Thai Seafood Curry! 🦐🍲 Made with fresh mussels, squid, herbs, and Thai spices – it's a must-try for seafood lovers. 🇹🇭

🌿 Ingredients:
- Mixed seafood (mussels, squid, prawns)
- Thai basil leaves
- Lemongrass
- Coconut milk
- Garlic, chili, onion
- Fish sauce, lime juice

🔥 Cooked with love and the essence of Thai street food, right from your kitchen!

🎥 Recorded using mobile screencast – watch the sizzling, bubbling flavor in action!

📌 Subscribe to [Crave Food] for more delicious recipes every week!

09/07/2025

Hey everyone, exciting news! I'm now offering videogram - personalized video messages from me to you! Head to my Storefront and see how you can get one.

Want me to wish you or someone else a happy birthday? Want me to answer questions or provide advice? I’ve got you covered! You can request videograms for yourself, friends or family.

How it works:
1. Click the link below or head over to my profile and tap on the Storefront button (or three dot menu).
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4. Get ready to receive your custom videogram ASAP!

Request a videogram today: https://www.facebook.com/AsiaCraveFood/storefront/videograms?entry=post

Creator storefront

08/07/2025

😚😚😚😚

02/07/2025

Vegetarian all mix

01/07/2025

🎉 Facebook recognized me as a consistent reels creator this week!

01/07/2025

1. Top Left – Som Tum Suwun (ส้มตำซั่ว): A spicy Thai papaya salad variation that includes fermented fish sauce, rice noodles, tomatoes, long beans, chili, and sometimes pickled crab or bamboo shoots. It's bold and flavorful.

2. Top Right – Thai Hot Pot with Shrimp: This image shows a hot pot being prepared, with fresh shrimp being added to a broth filled with leafy vegetables (like napa cabbage and Chinese kale), egg, and minced pork or fish.

3. Bottom Left – Khao Kluk Kapi (ข้าวคลุกกะปิ): Fried rice mixed with shrimp paste, served with various side toppings like sweet pork, green beans, egg ribbons, shallots, chilies, mango or cucumber, and sometimes pickled radish or sausage. It’s a flavorful, customizable dish.

4. Bottom Right – Thai-style Stir-fried Glass Noodles: Likely Pad Woon Sen or a variation with minced pork and vegetables like cabbage. Served with crispy garlic, cucumber slices, and perhaps pickled radish or a spicy dip.

30/06/2025

🥘 Ingredients:

For the curry:

2–3 potatoes (medium-sized), peeled and cubed

4 boiled eggs, peeled (can be shallow fried if desired)

2 onions, finely chopped

2 tomatoes, chopped or pureed

1–2 green chilies (optional)

1 tbsp ginger-garlic paste

2–3 tbsp oil

Salt to taste

Fresh coriander (cilantro), chopped (for garnish)

Spices:

1 tsp cumin seeds

½ tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1 tsp coriander powder

½ tsp garam masala

1 tsp cumin powder

Optional: 1 tsp kasuri methi (dried fenugreek leaves) for extra flavor

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🍳 Instructions:

Step 1: Boil and prep

1. Boil the potatoes in salted water until fork-tender. Drain and set aside.

2. Boil the eggs (around 10 minutes), peel and optionally score or shallow fry them for a golden crust.

Step 2: Make the base

3. Heat oil in a pan. Add cumin seeds and let them sizzle.

4. Add chopped onions. Sauté until golden brown.

5. Add ginger-garlic paste and cook until the raw smell is gone (1–2 mins).

6. Add tomatoes and green chilies. Cook until oil separates (or tomatoes break down well).

Step 3: Spice it up

7. Add turmeric, chili powder, coriander powder, cumin powder, and salt. Cook for a couple of minutes.

8. (Optional) Add a splash of water to prevent burning.

Step 4: Combine and simmer

9. Add the boiled potatoes. Mix to coat in masala.

10. Add about 1 to 1.5 cups of water (adjust based on how thick you want the curry).

11. Gently place in the eggs. Simmer for 8–10 minutes.

Step 5: Finish

12. Sprinkle garam masala and kasuri methi (if using).

13. Garnish with chopped coriander.

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🍚 Serving Suggestion:

Serve hot with steamed rice, roti, naan, or paratha.

30/06/2025

Lal mutton cutting

30/06/2025

🍛 Ingredients:

For the eggs:

4–6 boiled eggs

Salt and turmeric (for coating)

1–2 tsp oil (for shallow frying)

For the curry:

2 tbsp oil

1 large onion, finely chopped

2 tomatoes, finely chopped or pureed

1 tbsp ginger-garlic paste

1–2 green chilies (optional)

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala

Salt to taste

Fresh coriander leaves for garnish

Water as needed

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🍳 Instructions:

1. Prepare the eggs:

Boil the eggs, peel them.

Make small slits or poke holes with a fork so they absorb the masala.

Sprinkle them with a bit of salt and turmeric.

Heat oil in a pan, shallow-fry the eggs until golden. Set aside.

2. Make the curry base:

Heat oil in a pan. Add cumin seeds; let them splutter.

Add chopped onions. Sauté until golden brown.

Add ginger-garlic paste and green chilies. Cook until the raw smell goes away.

Add tomatoes. Cook until soft and oil separates.

Add turmeric, red chili, coriander powder, and salt. Sauté well.

3. Simmer the curry:

Add about 1 to 1.5 cups of water to adjust consistency.

Let it simmer for 5–10 minutes.

Add the fried eggs and mix gently.

Sprinkle garam masala and cook for 2–3 more minutes.

4. Finish:

Garnish with fresh coriander.

Serve hot with rice, roti, or paratha.

30/06/2025

Favourite dish very yummy