Foodblogger Daily Life in Thailand | Sharing My Meal Prep & Tasty Picks of June | June Days Vlog #5

😊Hello everyone. This is my vlog number #5. Here I'll be sharing my daily life as a food blogger in Thailand. I'd be happy to have you here. 📷 My Instagram: https: //www.instagram.com/ellischeftable/ 💡 Time codes 00:00 Intro 0:27 My Meal Prep 0:39 Mixed Grains Porridge 1:55 Napa Cabbage Asazuke (Japanese Pickles) 2:34 Steamed Layered Veggies 3:35 Assemble Meal Prep into the Lunch 4:57 New Apron Making 5:38 Thai Traditional Cookies 5:57 Thai Food Dinning out in Pattaya 6:24 Good Coffee Spot in Pattaya 6:30 Rice with Chestnuts 6:50 Tuna Kimbap 7:19 Thai Chilli Pickles 7:51 Thank you for watching ✨ Mixed Grain Porridge ✅ Ingredients: 10g - 0.7 tbsp (or about 2 tsp) Adzuki beans 10g - 0.8 to 0.9 tbsp Coix seeds 10g - 0.7 tbsp Mung beans 15g - 1 tbsp black rice 10g - 2/3 tbsp (or about 2 level tsp) Millet 10g - 1.25 tbsp (or about 1 tbsp and 3/4 of a tsp) raw peanuts 5 pcs Lotus seeds (dried or fresh) (optional) black soy bean 10g ✅ Cooking Method: 1. Soak everything for at least 10 hours. 2. Discard the soaking water. Add 400-500ml water and cook the porridge until everything is soft. This should take you 30 minutes or so. ✨ Napa Cabbage Asazuke (Japanese style pickles) I simple chopped the cabbage in large pieces, add some sea salt (2% of the weight of the cabbage), 2 pieces of kombu (dry kelp), 2 dry chillies and just a bit of red Sichuan pepper (a few peppercorns). I put all of this in a ziplock bag, closed it and lightly pressed the contents with my hands. I left it at room temperature for 20 minutes and then refrigerated it for 2 hours. The liquids formed, the cabbage became soft and salty, and absorbed the flavors. This turned out to be a great side dish, full of umami with fragrant spicy kick. ✨ Steamed Layered Veggies ☝️I found out about this method on this YouTube Channel @givemeumami 💡 We are layering veggies from bottom of the pot starts with Yin (cooling) foods through the middle with neutral foods go up to the top with Yang (warming) foods. 👉 This is just sample with my today's layout: ⬇️ Pumpkin (warming) ⬇️ Carrot (neutral) ⬇️ Potato (neutral) 🔛 Napa Cabbage (cooling/neutral) ⬆️ Shimeji Mushrooms (cooling) ⬆️ Daikon Radish (cooling) 🤏 pinch of sea salt 🧂 💧a bit of water 🥢 What you need: a pot with a lid (no hole) 6-8 types of vegetables natural salt ✅ Steps 1. Sprinkle a little salt in the pot. 2. Cut and layer the vegetables in a specific order. 3. Sprinkle more salt, add a little water (just 100 ml is enough), and steam for 20-60 minutes. 4. All different types of veggies should to be stored separately. Self life in fridge 3-5 days depends on the veggie. What is this method is? This cooking method developed by Noriyoshi Ogawa in 1947 based on the oriental theory of Yin and Yang, I switched his way to categorizes the veggies by Yin and Yang of his vision to TCM (Chinese traditional medicine) method to categories food by it's nature and energetics which makes more sense for me. ✨ Boiled Rice with Chestnuts Place rice in a pot, add a few kombu seaweeds and clean pilled chestnuts. Pour over the chicken stock in the same amount as you use water to cook rice. Cook as usual as you do your rice. ✨ Canned Tuna Kimbap ✅ Ingredients: (for 2 Kimbap) 2 pcs of Nori seaweeds 1 can of tuna about 300 g white round boiled rice 1 egg 1 cucumber • For Rice: pinch of salt 1 tbsp sesame oil 1/2 tsp sesame seeds • For Tuna: 2 tbsp soy sauce 1 tbsp sugar 1 tbsp minced garlic ✅ Cooking Method: 1) Cut cucumber into thin strips. Add some salt and mix. Brew for 10 min to make a fast pickles. 2) Make an egg roll and cut it into 2 long strips. 3) Cook tuna with soy sauce, garlic and sugar over medium heat on a pan with a bit of cooking oil. Then cool it completely. 4) Mix warm boiled rice with salt, sesame oil and seeds. 5) Spread the rice evenly on a seaweed sheet, place the filling (cucumber pickles, egg roll strip and tuna) on it. Roll it up. Cut it into one bite pieces. Enjoy. ✨ Thai-style Green Chilli Pickles (พริกน้ำส้ม/Prik Nam Som) ✅ Ingredients (proportions for 110 ml glass jar): 10 pieces (approx. 1.5 to 2 tbsp sliced) Thai green eye bird chillies 3 tbsp (45 ml) rice vinegar 3 tbsp (45 ml) of water 0.5 tsp palm liquid sugar 1/4 tsp sea salt ✅ Cooking Method: 1. Prep the Chilies: Wash and completely dry the chilies to prevent spoilage. Slice them into thin rings and place them inside your 110 ml sterilized jar. (Tip: Leave the seeds in for maximum heat, or scrape them out for a milder pickle). 2. Make the Brine: In a small saucepan or microwave-safe bowl, combine the rice vinegar, water, palm liquid sugar, and sea salt. Heat gently until the sugar and salt are completely dissolved. 3. Jar the Pickles: Let the brine cool for a couple of minutes, then pour it over the chilies in the jar, ensuring they are fully submerged. Leave about of headspace at the top. 4. Rest & Store: Seal the jar tightly. Let it rest at room temperature for a few hours, then transfer it to your refrigerator.