These are our standard recipes. Simple but must be done right.
Scrambled eggs
Step 1 - Mix
Crack 10 eggs into a bowl. Add 1/3 teaspoon of salt. Beat hard with a fork until fully mixed
Step 2 - Heat
Put 3 spoons of ghee (or tallow) in the pan. Heat on medium
Step 3 - Cook
Pour in the egg mixture. Stir gently with a wooden spatula. Cook to medium - not well done. Eggs should still be slightly soft and moist
Mix the salt INTO the eggs before adding to the pan - not after. Use the wooden spatula only, never metal on the pan.
Yogurt with honey
[To be filled in - yogurt type, honey amount, preparation steps]
Cutting fruits
Cut fresh fruit into small, age-appropriate pieces. Refer to the Fruit & Produce Washing section for which fruits need a baking soda wash.
Fresh Fish (Ninja Grill)
We buy fish that is HIGH in Omega-3 and LOW in toxins (mercury, heavy metals). Never buy frozen — only fresh, caught that day.
🛒 Shopping List — Show This at the Market
Best choice — buy this first
ปลาทู — Pla Tu
Short-bodied mackerel. The Omega-3 king. Small, very fatty, best for daily meals.
📏 Quantity: 4-6 fish per serving (small fish). Ask for whole, scored.
💰 Approx: ฿50-100 per kg
Great choice — high Omega-3, bigger cut
ปลาอินทรีย์ — Pla Insee
Spanish mackerel / king mackerel. Richer flavor, larger fish.
📏 Quantity: 1-2 steaks per person (ask for horizontal steaks, ~2cm thick). 300-500g per person.
💰 Approx: ฿150-300 per kg
Good choice — leaner, very clean
ปลากะพงขาว — Pla Kapong Khao
White snapper / sea bass. Lowest toxin risk, very versatile.
📏 Quantity: 1 whole fish (~600-800g) for 2 people, or 1-2 fillets per person.
💰 Approx: ฿200-400 per kg
IMPORTANT — How to ask the fishmonger to cut: Keep the head and tail, but fillet the body. Package the fillet and the body (head+tail) separately. We want both parts — head/tail for soup/stock, fillet for grilling.
🐟 How to say at the market:
ขอปลาทูสด — Kŏr Pla Tu Sòt — "I want fresh Pla Tu"
ขอปลาอินทรีย์หั่น เป็นชิ้นสเต็ก — Kŏr Pla Insee Hân, pen chún steak — "Cut Pla Insee into steaks"
ขอดูทั้งตัว — Kŏr doo túng dtua — "Show me the whole fish"
ทำให้สะอาด บั้งหนังด้วย — Tam hâ sà-àat, bâng nĕung duây — "Clean it and score the skin"
✅ Freshness Checklist
Eyes: Clear, bright, bulging
Gills: Bright red or pink, moist
Flesh: Firm — springs back when pressed
Smell: Clean ocean smell
Eyes: Cloudy, sunken, milky
Gills: Brown or grey, dry
Flesh: Soft, mushy, leaves indent
Smell: Strong fishy or ammonia
📍 Where to Buy
Currently: buy fish only at Makro — chain supermarket. Other options listed below for future reference.
Makro — our current fish source. Chain supermarket with reliable quality and variety.
Thong Sala Fresh Market (future option).
Chaloklum Pier (future option).
Lek's Seafood (future option).
🍳 Cooking — Ninja Grill XL
Fish goes in the fridge IMMEDIATELY after shopping — no plastic wrapping. Use glass containers or cover with a plate. Cook within 24 hours.
White Snapper Grilled (Ninja Grill XL)
I. Preparation
Dryness is key: Pat skin and flesh bone-dry with paper towels
Score the skin: 3-4 shallow diagonal cuts. Prevents curling and helps fat render
Salt immediately before placing on the grill — not earlier (makes skin soggy)
II. Ninja Grill XL — Fillet Method
Select GRILL → MED (230°C / 450°F)
Preheat fully — wait for beep and "Add Food" message
Insert Smart Probe horizontally into thickest part of fillet
Set target internal temp to 52°C (125°F)
Place fillets skin-side down. Close lid. Do NOT flip — cyclonic air cooks the top
Rest 3-5 minutes after beeping — temp rises to perfect ~57°C (135°F)
If cooking WHOLE (non-fillet)
Stuff cavity with salt and a bit of butter/tallow
Insert probe into thickest part of shoulder (above spine). Don't touch bone
Flip halfway through — when probe reaches ~30°C (85°F)
Whole fish: 15-20 minutes. Fillets: ~7-10 minutes
III. Ninja XL First-Timer Quick Start
1. Plug in & Power
Turn dial/button to GRILL
2. Set Temp
Use arrow/dial to hit MED
3. Plug in Probe
Insert probe into side of machine, then into meat. Set target temp 52°C on display
4. Wait for "Add Food"
Do NOT put fish in during preheating. Only open lid when machine tells you. Close lid with food inside — timer starts automatically
Don't salt early — makes skin soggy
Use the Probe — only way to prevent a large fish from turning into dry chalk
Skin down first — protects delicate meat and gives crunch
For other fish: Pla Tu — whole, scored, MAX 260°C, 5-7 min per side. Pla Insee steaks — HI, 4 min per side.