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KH SHOW, 2 Sanam Chai Road, Phra Borom Maha Ratchawang, Phra Nakhon, Bangkok (2025)

08/04/2025

Lovely Room Decor ideas 🏠💡👍

25/03/2025

🍳 Healthy Breakfast Plate with Fried Egg & Veggies 🥑🍅
A simple, nutritious, and delicious way to start your day!

📝 Ingredients:

1 egg
½ avocado, sliced
½ cup cherry tomatoes, halved
½ cup mushrooms, sliced
1 cup fresh spinach
1 tbsp olive oil
Salt & black pepper (to taste)
½ tbsp fresh parsley, chopped (for garnish)
🍽️ Directions:

1️⃣ Sauté the Mushrooms & Spinach:

Heat ½ tbsp olive oil in a pan over medium heat.
Add mushrooms and cook for 3-4 minutes until golden.
Add spinach and cook for 1-2 minutes until wilted. Season with salt and pepper.
2️⃣ Roast the Cherry Tomatoes:

In the same pan, add cherry tomatoes and cook for 2-3 minutes until softened.
3️⃣ Fry the Egg:

Heat the remaining olive oil in a pan over medium heat.
Crack the egg into the pan and cook until the whites are set but the yolk remains runny (about 3-4 minutes).
4️⃣ Assemble & Serve:

Arrange the fried egg, sautéed mushrooms, spinach, cherry tomatoes, and avocado slices on a plate.
Sprinkle with black pepper and fresh parsley for extra flavor.
5️⃣ Enjoy!

Optionally, drizzle with hot sauce or a squeeze of lemon for extra zest!
⏱️ Prep Time: 5 minutes | ⏱️ Cook Time: 10 minutes | ⏱️ Total Time: 15 minutes
🔥 Calories: ~350 per serving | Protein: ~15g per serving

25/03/2025

𝗪𝗼𝘂𝗹𝗱 𝗬𝗼𝘂 𝗲𝗮𝘁 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀
Ingredients Quantity
3 to 4 pounds of beef chuck roast (or another suitable cut like brisket or round)
6 medium-sized potatoes, peeled and quartered
4 large carrots, peeled and cut into chunks
1 large onion, quartered
3 cloves of garlic, minced
1 cup beef broth (or more as needed)
2 tablespoons olive oil (or vegetable oil)
1 tablespoon Worcestershire sauce (optional)
1 tablespoon tomato paste (optional)
1 teaspoon dried thyme
1 teaspoon rosemary (fresh or dried)
Salt and pepper to taste
Instructions
Preheat the oven to 325°F (165°C).
Prepare the beef: Season the chuck roast generously with salt, pepper, thyme, and rosemary.
Brown the roast: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the roast on all sides until a deep brown crust forms (about 4-5 minutes per side). Remove from the pot and set aside.
Cook the vegetables: Add the onion, garlic, and carrots to the pot. Sauté for 2-3 minutes until fragrant. Add the potatoes and any other optional vegetables.
Deglaze the pot: If using, pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.
Add liquids: Stir in the beef broth, Worcestershire sauce, and tomato paste (if using). Return the roast to the pot, ensuring the liquid comes about halfway up the meat. Bring to a simmer.
Roast in the oven: Cover the pot with a lid and place it in the preheated oven. Roast for about 3-4 hours, or until the meat is tender and easily shreds with a fork.
Rest and serve: Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing or shredding. Serve with the vegetables and spoon some of the rich cooking liquid over the top.

25/03/2025

Salmon Quinoa Power Bowl

🌟 Ingredients (2 servings):

For the bowl:

2 salmon fillets (5–6 oz each)

1 cup quinoa, rinsed

1½ cups water or broth (for quinoa)

1 avocado, sliced

1 cup cherry tomatoes, halved

1 cup green beans, steamed

Lemon wedges, for garnish

Fresh parsley, chopped (for garnish)

For the salmon seasoning:

1 tbsp olive oil

½ tsp garlic powder

½ tsp smoked paprika

Salt & black pepper, to taste

Optional: ½ tsp crushed red pepper or lemon zest for extra zing

👩‍🍳 Instructions:
Cook the Quinoa:
In a small pot, bring 1½ cups water or broth to a boil. Add rinsed quinoa, reduce to simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork.

Season the Salmon:
Rub salmon with olive oil and sprinkle evenly with garlic powder, smoked paprika, salt, and pepper.

Cook the Salmon:
Heat a skillet over medium-high heat. Cook salmon for 3–4 minutes per side, until golden and flaky (or bake at 400°F/200°C for 12–15 min).

Steam the Green Beans:
Steam until just tender and still bright green (about 3–5 minutes). You can also sauté them quickly if preferred.

Assemble the Bowl:
In each bowl, add:

A bed of quinoa

Cooked salmon

Sliced avocado

Cherry tomatoes

Green beans

A squeeze of lemon juice

A sprinkle of chopped parsley

Cracked black pepper over the avocado for that visual pop

25/03/2025

Copycat Olive Garden Steak Gorgonzola Alfredo Recipe 🍽️
Ingredients:
For the Steak:

1 lb sirloin steak, cut into strips
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
For the Alfredo Sauce:

2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup crumbled Gorgonzola cheese
1/2 tsp dried Italian seasoning
Salt and pepper, to taste
For the Pasta:

8 oz fettuccine or pasta of your choice
Fresh parsley, chopped, for garnish
Instructions:
Cook the fettuccine or pasta of your choice according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the steak strips and season with garlic powder, onion powder, salt, and pepper. Cook the steak for 4-5 minutes, until browned and cooked to your preferred level of doneness. Remove the steak from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese, whisking until the cheese is melted and the sauce is smooth. Add the dried Italian seasoning, and season with salt and pepper to taste.
Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
To serve, divide the pasta among plates and top with the cooked steak strips. Garnish with chopped fresh parsley.
Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

25/03/2025

Creamy Garlic Butter Salmon with Spinach & Mushrooms

**Ingredients:
- 2 salmon fillets
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup chicken broth
- 1 tsp Dijon mustard
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & black pepper, to taste

**Directions:
1. Sear the salmon: Heat olive oil in a pan over medium-high heat. Season salmon with salt and pepper, then sear for 4-5 minutes per side until golden brown. Remove and set aside.
2. Prepare the sauce: In the same pan, melt butter and sauté mushrooms until soft. Add garlic and spinach, cooking until wilted.
3. Add cream: Pour in chicken broth, heavy cream, Dijon mustard, and thyme. Simmer until thickened.
4. Combine & serve: Return the salmon to the pan, spooning sauce over the top. Serve hot. Enjoy!

24/03/2025

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

**Ingredients:
- 2 boneless, skinless chicken breasts 🍗
- 2 cups (200g) broccoli florets 🥦
- 2 tbsp olive oil
- Salt & black pepper 🧂
- 1/2 cup (120ml) Greek yogurt
- 2 garlic cloves, minced 🧄
- 1 tbsp lemon juice 🍋
- 1 tbsp chopped fresh parsley 🌿
- 1/4 tsp paprika
- Cooked rice or quinoa (for serving)

**Directions:
1. Marinate & Grill Chicken: Season chicken with salt, pepper, and 1 tbsp olive oil. Grill until fully cooked, then slice.
2. Roast Broccoli: Toss broccoli with remaining olive oil, salt, and pepper. Roast or grill until tender.
3. Make Sauce: Mix Greek yogurt, garlic, lemon juice, parsley, and paprika in a bowl.
4. Assemble Bowls: Serve sliced chicken and broccoli over rice or quinoa, drizzling with the creamy garlic sauce. Enjoy!

24/03/2025

Seared Beef Medallions with Roasted Veggie Medley 🥩🍆

A protein-packed plate bursting with color and clean flavor!

📝 Ingredients:

2 small beef medallions or tenderloin cuts

1 small zucchini, chopped

1 small eggplant, sliced

½ cup cherry tomatoes

½ cup sautéed spinach

1 tbsp olive oil

Salt & pepper, to taste

½ tsp Italian seasoning

Optional: garlic powder, balsamic glaze for drizzle

🍽️ Directions:

1️⃣ Roast the Eggplant:

Preheat oven to 425°F (220°C). Brush eggplant slices with olive oil, sprinkle with salt and Italian seasoning. Roast for 20–25 minutes, flipping halfway through.

2️⃣ Sauté the Zucchini:

In a skillet over medium heat, cook chopped zucchini with a drizzle of olive oil, salt, and pepper for 6–8 minutes until tender and lightly golden.

3️⃣ Cook the Beef Medallions:

Season beef with salt, pepper, and garlic powder. Sear in a hot pan for 3–4 minutes per side (for medium doneness). Let rest 5 minutes before slicing or serving whole.

4️⃣ Sauté Spinach & Warm Tomatoes:

In the same pan, wilt spinach for 1–2 minutes and toss in cherry tomatoes until slightly blistered.

5️⃣ Plate It Up:

Arrange beef, zucchini, eggplant, sautéed spinach, and cherry tomatoes on a plate. Optional drizzle of balsamic glaze or squeeze of lemon.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: ~480 per serving | Protein: ~40g per serving

24/03/2025

Steak Croissant Sandwich
"Indulge in a flavor-packed Steak Croissant Sandwich with juicy steak, melted cheese, and a savory onion sauce, all nestled in a buttery croissant.
Ingredients:
- 2 thin slices of steak (flank steak, skirt steak, or tenderloin)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 croissant, split in half
- 2 slices of your favorite melting cheese
- 1 tablespoon butter
- 1/2 cup chopped shallots
- 1/4 cup red wine
- 1/4 cup beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Instructions:
1. Season the steak with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Cook the steak for 2-3 minutes per side to desired doneness, then let it rest for 5 minutes.
4. In the same skillet, melt butter and sauté shallots until softened.

24/03/2025

Cheesesteak Tortellini in Rich Provolone Sauce 🧀

Ingredients:
1 package (12 oz) cheese tortellini
1 tablespoon olive oil
1 large onion, sliced
1 pound beef steak, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup beef broth
2 tablespoons Worcestershire sauce
1 cup shredded provolone cheese
Instructions:
Prepare the Tortellini
Begin by cooking the cheese tortellini according to the instructions on the package. Generally, this involves boiling the tortellini in water for about 7-10 minutes. Once cooked, drain the water and set the tortellini aside.

Sauté the Onions
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until they are caramelized and golden. The caramelized onions will add a sweet and savory note to the dish.

Cook the Beef Steak
Add the cubed beef steak to the skillet with the onions. Season with salt and pepper. Cook the beef for 6-8 minutes, turning occasionally, until all sides are browned and the beef is cooked through.

Create the Sauce
Pour in the beef broth and Worcestershire sauce. Stir well to combine, then let the mixture simmer for 3-4 minutes to meld the flavors together, creating a savory, rich sauce base.

Melt the Provolone Cheese
Lower the heat to low and sprinkle in the shredded provolone cheese. Stir continuously until the cheese melts completely into the sauce, creating a smooth and creamy texture.

Combine with Tortellini
Gently fold the cooked tortellini into the skillet, making sure each piece is well coated in the rich provolone sauce. Serve hot, with a little extra shredded provolone on top if desired.

⏰ Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

24/03/2025

Cuban Mojo Pork

Ingredients:
- 4 lbs pork shoulder
- 1 bunch fresh cilantro
- 10 cloves garlic (minced)
- 1 tbsp dried oregano
- 1/2 cup fresh lime juice
- 1 tsp black pepper
- 1 tbsp salt
- 1/4 cup olive oil
- 2 tsp ground cumin
- 1 cup fresh orange juice

Instructions:

1. Prepare the Marinade:
In a blender or food processor, combine the garlic, fresh cilantro, lime juice, orange juice, olive oil, cumin, oregano, salt, and black pepper. Blend until the mixture is smooth and well combined.

2. Marinate the Pork:
Place the pork shoulder in a large resealable plastic bag or dish. Pour the marinade over the pork, making sure it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to marinate.

3. Preheat the Oven:
Preheat your oven to 300°F (150°C).

4. Roast the Pork:
Transfer the marinated pork shoulder to a roasting pan. If desired, pour any remaining marinade over the top of the pork. Cover the pan with foil and roast for about 4 hours, or until the pork is tender and easily pulls apart.

5. Shred the Pork:
Once the pork is done, remove it from the oven and let it rest for a few minutes. Use two forks to shred the pork into pieces.

6. Serve:
Serve the shredded Cuban mojo pork with your choice of sides such as rice, black beans, or plantains. Garnish with additional fresh cilantro if desired.

Enjoy!

KH SHOW

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