Pumpkin Ball in coconut cream

Thai name: 

 บัวลอย ไข่หวาน

Today, I would like to indroduce the Thai desserts menu " Bua Loy Kai waan ".

Ingredients:

• 400 g. Glutinous Rice flour
• 200 g. Pumpklin boiled.
• 250 g. sugar
• 1 tts salt
• 400 g. coconut milk
• Water
• 4 - 5 Pandanus leaves
• 1 tbs Corn Starch
• Egg

Cooking Method :

Mix the Glutinous Rice flour with the pumpklin and 1 tbs. water (you may need more than 1 tbs. water depend on the dough.) Knead well and make small ball.

• Add 100g sugar and 1 tts. salt into the coconut milk. Use medium heat (not be boiled). Dissolve 1 tbs Corn Starch with 1/4 cup of water then put in coconut milk. Continue with low heat and stirring around 3 minutes.
• Checking test.

• Boil the small ball when it float to the top then dip it up.
• Prepare the sugar syrup as dissolve 150 g. sugar and 2 cup of water then boil it with meduim heat. Wait until the syrup get thick. Break the egg and boil in syrup.

• Put the boiled small ball, sweet egg and coconut milk together then ready for serve.

Banana in Coconut Cream

Thai name: 

 กล้วยบวชชี

I have ever cook Thai dessert from bananas once time as Banana sweet in syrup. Today I have one dessert which made from banana again. Thai people call " Kluai Buad Chee" (Banana in coconut cream).

Ingredient:

• 10 - 14 ripe bananas.
• 500 g. of coconut milk
• 200 - 300 g. of sugar
• 3 ts. salt
• 1 liter water

Cooking Method:

• Dissolve 2 ts. salt in 1 liter water.
• Peel banana and cut the banana into 4 pieces then put in the water (salt dissolved) around 15 minutes.
• Divide 100 g of coconut milk¹. (use the top portion of coconut milk) then place in the bowl.
•  Add the rest of coconut milk in the pot and boil with medium heat, add the sugar and 1 ts. salt in the pot.

• After, add the banana in the pot. Continue boil with medium heat around 7 minutes.
• Put the top portion of coconut milk¹ in the pot. Then remove from heat.

Stuffed Crescents with Mung Bean

Thai name: 

 ขนมถั่วแปบ

When you go to Thai street market. One of Thai desserts that you can see on street side. We called " Khanom Tua Baep ".

Today, you can cook it by yourself.

Ingredients:

• 250 g. glutinous rice flour
• 200 g. mung beans
• 2 tbsp sugar
• 2 tbsp roasted sesame
• 1 tsp salt
• 200 g. scrape coconut fruit
• 1 cup concentrated pandanus juice

Preparation:

• Soak mung beans for overnight or soak its in warm water for about 4 hours.
• After steam its for 30 - 50 minutes.
• Steam scrape coconut fruit for 5 minutes.
• Add mung beans, scrape coconut fruit which has been steamed and 1 tsp. salt then mix its together.
• Place its on the plate.

In the bowl, put the glutinous rice flour in there, add pandanus juice little by little as you knead it.

• Mold it to 1.5 inch ball.
• Boil the dough ball when it float to the top then dip it up.
• Next, put its into cold water. (for easy to form the dough)

• Flatten it out and then place the filling in the center.
• Fold the dough over and pinch it closed at the edges.
• Garnish with some more mixed mung beans.

Mix sugar, roasted sesame and salt together.

• Now, ready to serve.
•  

Banana Sweet in Syrup

Ingredient :

• 8 ripe baby bananas
• 350 g. sugar
• 3 1/2 tbs. salt
• 300 g. coconut milk
• 1 tbs. Corn Starch
• water

Cooking Method :

• Dissolve 3 tbs. salt in the water (500 ml).
• Peel banana then put in the water (salt dissolved) around 15 minutes.
• Prepare sugar syrup as dissolve 150 g. sugar and 3 cup of water then boil it with meduim heat.
• Clean banana then add into sugar syrup with low heat.
• Wait until the banana change to dark yellow.

Dissolve 1 tbs Corn Starch with 1/4 cup of water then put in coconut milk. Add 1/2 tbs. salt into in there then continue with low heat and stirring around 3 minutes.
Now, put the coconut cream on the sweet banana and serve.

Gai Pad Met Ma-Muang Himmaphan

Chicken with Cashew Nut

Vegetables can be added while the chicken is cooking if desired.

Recipe:

1/4 cup (2 fl oz/60 ml) oil
4 garlic cloves (kratiem), minced
1 lb (500 g) boned chicken, thinly sliced

Recipe (Sauce):

2 tablespoons fish sauce (nam pla)
2 tablespoons oyster sauce
2 tablespoons sugar
1/8 teaspoon white pepper
1 teaspoon cornstarch/cornflour dissolved in a little water, optional

1/2 cup (70 g/2 1/2 oz) roasted cashew nuts
1 green onion/scallion/spring onion, chopped
1/4 cup sliced red bell pepper/capsicum

How to cook:

1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper.

2. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstrarch mixture to produce a thick sauce. Add the cornstarch and water mixture only if you prefer a richer looking sauce.

3. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper.

Pad Puk Ruam Mit

Vegetarian Delight

The variety of vegetables used in this dish gives it an attractive colorful appearance. It is very easy to prepare.

Ingredients:

2 tablespoons oil
2 garlic cloves (kratiem), minced
1/4 cup sliced onion
1/2 cup sliced carrots
1 cup sliced cabbage
1 cup broccoli flowerets
1/2 cup cauliflower flowerets
1/2 cup sliced red bell pepper/capsicum
1/4 sugar peas/snow peas
1/4 cup sliced mushrooms
1/4 cup bean sprouts
1 tablespoon soy sauce
1 tablespoon sugar

How to cook:

1. Heat a large skillet and add the oil and garlic.

2. Add all the other ingredients. Stir-fry for 4 minutes, until the vegetables are crisp tender.

3. Serve with steamed jasmine rice (khao suay).

SERVES 4

Pickled Fish Dipping Sauce (Nam Prik Pla-Raa)

The pickled fish and fresh fish together make this thicker dipping sauce suitable for any selection of fresh vegetables.

8 oz (250 g) pickled fish

2 cups (16 fl oz/500 ml) water

8 oz (250 g) firm-fleshed freshwater fish

2 stalks lemon grass/citronella (ta-krai), chopped

6 garlic cloves (kratiem), minced

¼ cup chopped green Thai chili peppers (prik khee noo)

6 shallots, chopped

2 teaspoons chopped galangal (kha)

1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)

1/3 cup (3 fl oz/90 ml) lime juice

- Boil the pickled fish in the water for 10 minutes. Strain, pressing as much liquid through as possible. Reserve only the liquid, discarding the pickled fish.

- Broil/grill the freshwater fish until done, then remove all the bones, reserving the cooked flesh.

- Put the lemon grass, garlic, chilies, shallots and galangal in a mortar and pound with a pestle until ground to a coarse mash.

- Add the fish sauce, lime juice and strained fish juice. Combine thoroughly with the finely chopped cooked fish flesh and remove to a bowl. Use as a dip for any fresh vegetables.

-Makes 3 cups

Black Chili Paste (Nam Prik Pow)

This dip will give any food a much richer taste, and add spiciness.

1 cup (8 fl oz/250 ml) oil, for deep-frying

4 oz (125 g) dried green jalapeño peppers (prik chee fa haeng)

1 cup chopped shallots

1 cup chopped garlic (kratiem)

8 oz (250 g) dried shrimp/prawns

2 tablespoons shrimp paste (gapi)

1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)

¼ cup (2 oz/60 g) sugar

- Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown. Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms.

- Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes. Remove, cool, and place in a jar with a tight lid and use as needed. It will keep indefinitely.

-Make 4 cups

Massaman Curry Paste (Nam Prik Gaeng Massaman)

A different style of curry paste, this reflects an Indian influence.

5 tablespoons (2 ½ fl oz/75 ml) oil

4 dried jalapeño peppers (prik chee fa haeng)

½ cup chopped onions

½ cup chopped garlic cloves (kratiem)

1 tablespoon chopped lemon grass/citronella (ta-krai)

2 thin slices galangal (kha)

2 shallots

¼ teaspoon kaffir lime skin (piew ma-grood)

2 tablespoons dried cilantro/coriander (pak chee pon)

1 tablespoon cumin

1 teaspoon cinnamon powder

1 tablespoon star anise powder

- Heat a small skillet on medium heat and add the oil. Fry the peppers, onions and garlic until golden brown.

- Combine the fried ingredients and all remaining ingredients in a blender and process until thoroughly mixed.

-Makes 2 cups

Hell Dipping Sauce (Nam Prik Na-Rok)

Because it keeps well, this sauce was traditionally used by travelers.

2 cups (16 fl oz/500 ml) oil, for deep-frying

2 lb (1 kg) freshwater fish fillets

1cup dried green Thai chili peppers (prik khee noo haeng)

½ cup garlic cloves (kratiem), unpeeled

½ whole shallots, unpeeled

2 tablespoons shrimp paste (gapi)

¼ cup (2 fl oz/60 ml) fish sauce (nam pla)

3 tablespoons palm sugar (nam taan peep)

- Heat the oil in a large skillet to 375 °F (190 °C). Deep-fry the fish fillets until very crispy and golden brown.

- Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins.

- Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use a blender.

- Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste.

- Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping paste or for cooking.

- Makes 4 cups

Nam Prik Gaeng ped

Red and green curry pastes are the basis for most Thai curries.

½ cup chopped onions

8 garlic cloves (kratiem)

10 dried red jalapeño chilies (prik chee fa daeng haeng)

4 thin slices fresh galangal (kha)

2 tablespoons chopped lemon grass/citronella (ta-krai)

1 tablespoon chopped cilantro/coriander root (raak pak chee) or stems (pak chee)

½ teaspoon cumin

1 teaspoon shrimp paste (gapi)

1 teaspoon salt

3 tablespoons oil

-Combine all the ingredients except the oil in a blender and process until smooth.

- Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use.

-Makes 2 ½ cups

Green Mango Dip (Nam Prik Ma-Muang)

A good dip with seafood and fish, fresh vegetables, and boiled egg.

8 oz (250 g) shredded green mango

6 garlic cloves (kratiem), minced

2 tablespoons shrimp paste (gapi)

¼ cup (2 fl oz/60 ml) fish sauce (nam pla)

2 tablespoons lime juice

2 tablespoons sugar

-Place the shredded mango, garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still in shreds. Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables.

-Makes 2 cups

Green Curry Paste (Nam Prik Gaeng Keow Wan)

10 green jalapeño peppers (prik chee fa)

5 green Thai chili peppers (prik khee noo)

½ cup sliced cilantro/coriander root (raak pak chee) or stems (pak chee)

8 garlic cloves (kratiem)

¼ cup chopped shallots or purple onions

¼ cup chopped lemon grass/citronella (ta-krai) or 1 tablespoon dried lemon grass (ta-krai haeng)

5 thin slices fresh galangal (kha) or 1 teaspoon dried galangal powder (kha pon)

1 teaspoon cumin

1 teaspoon shrimp paste (gapi)

-combine all the ingredients in a blender and process until smooth.

-Makes 2 ½ cups

Som Tam Esan (Papaya Salad)

Thai salad is delicious served with steamed sticky rice (khao neow). The papaya must be dark green and firm.
     1 medium dark green papaya/pawpaw
     4 garlic cloves (kratiem)
     6 green Thai chilies (prik khee noo)
     2 tomatoes, cut into wedges
     1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
     2 tablespoons anchovy sauce
     1/2 teaspoon salt
     1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-khaam piag)

Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.

Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

Serves 4.

Yum Woon Sen (Spicy cellophane Noodle Salad)

Yum Woon Sen (Spicy cellophane Noodle Salad)

     120g packet of dry cellophane noodles (woon sên)
     1/2 dozen medium size shelled and deveined prawns
     1/4 cup (50g) chopped pork (optional)
     1 tbs peanut oil
     2 cloves of garlic, minced
     1/4 cup clear chicken stock
     4 tbs freshly squeezed lime juice
     3 tbs fish sauce
     1/2 tsp sugar
     two (or three if you like it really hot) green or red Thai chillies, chopped (or substitute 1/2 tsp red chilli flakes)
     2 or 3 shallots, sliced into thin half rings
     1 green onion, chopped
     1 tbs fresh chopped coriander leaves, plus a few whole sprigs for garnish green or red lettuce leaves

Soak the woon sen in warm (not hot) water for about 20 minutes, and when soft, drain and set aside. In a sauté pan or small wok, fry the chopped garlic in peanut oil till it turns light brown.

Remove browned garlic and set aside. Add pork and stir fry for about half a minute, then add stock, lime juice, fish sauce and sugar. Stir fry for another 30 seconds or until the meat is cooked, then toss in prawns. Cook the prawns until they just turn opaque and pink - less than 30 seconds on medium-high heat.

Add the noodles, chopped chillies (or chilli flakes), shallots and green onion, and toss over medium-high heat till well mixed and heated. Just before removing from the burner, mix in the reserved browned garlic. Seve on a bed of lettuce leaves with sprigs of coriander as garnish.

Tom Kha Gai (Coconut milk curry) : ต้มข่าไก่

     3 cans unsweetened coconut milk
     1 1/2 cups chicken stock
     one 2cm piece of khàa or Thai ginger (or galanga) or substitute Chinese ginger if unavailable
     3 stalks tàkhrái (lemon grass), bottom third only, cut into 7cm lengths (or substitute three 3cm strips lemon zest)
     1/2kg boneless, skinless chicken breasts, cut into thin strips
     3 tbs náam plaa (fish sauce)
     2 tbs fresh lime juice
     3 Thai chillies, seeds and ribs removed, minced (or 1 1/2 tbs dried red chilli flakes)
     1/4 tsp sugar
     1/4 tbs chopped fresh coriander leaves

In large pot, combine the coconut milk, chicken stock, ginger and lemon grass. Bring to boil, reduce heat and simmer for 10 minutes.

Add the chicken and simmer until cooked through - about two or three minutes. Discard the ginger and lemongrass. 

Add the fish sauce, lime juice, chillies and sugar. Sprinkle coriander leaves on top and serve (serves 6)

Phad Thai

Phad Thai is one of the most recognized and appreciated dishes in Thai culinary tradition. The followingThai recipe is a classic interpretation of the dish.

     rice noodles 150gr
     prawns 5pc
     phad thai sauce 1tbsp
     red chilli julienne 5gr
     bean sprouts 10gr
     green chives 10gr
     sweer turnip pickle 5gr
     shallot slices 5gr
     hard white bean curd 10gr
     crushed peanuts 1tbsp
     coriander leaves 5pc
     chicken egg 1pc
     lime wedge 1pc
     banana flower 1pc
     dried shrimp powder 3gr

Heat oil in a frying pan and saut? sweet turnip, shallots and diced hard bean curd. When it turns yellow, add prawns, noodles and some water to soften. Then fry being sure to constantly turn the mixture to avoid sticking.

Add tamarind sauce and continue to saut?. Then add bean sprouts, green chive and mix thoroughly before removing heat and setting aside.

Add oil to a pan and heat. Break egg into pan and let cook. Return the noodle mixture to the pan and mix to together with crushed peanuts.

Spoon the mixture onto a plate and top with a sprinkle of crushed peanuts. Serve with bean sprouts, green chives, banana flower and lime wedge.