Thai Dessert

White Chaw-Moung and shrimp (Khanom Chaw-Moung Sri-Khaw sai koong)

2011-10-30T04:10:00.000-07:00

Khanom Chaw-moung or Steamed dark indigo flower flour with filling is another Thai dessert. This dessert not easy to find present. But for this recipe I didn’t use any color filling, It is the natural color of the flour used... Because today we find it very difficult indigo flower. But the lack of color makes the dessert look clean and tasty. But if you really want to taste I suggest try to do by yourself better then out to find from somewhere else. It’s more difficult to find. This dessert will consist of 2 parts white is part of the flour and the mincemeat is filling….

Ingredients: Filling

200 grs shrimp chopped
¼ cup shredded coconut
1 tbsp shallot, diced
1 ½ tbsp sugar
½ tsp pepper
1 tsp salt
6 glove garlic, crushed
3 coriander root, chopped

Ingredients: for Flour

½ cup cassava flour
2 cups rice flour
½ tbs arrow root flour
3 cups white jasmine flower water
½ cup thick vine bearing dark indigo water
2 tsp lime juice
½ cup coconut cream
2 tsp vegetable oil

Preparation: Filling

Heat a pan and pour all of the ingredients filling into a hot pan.
Then stir the filling until well mixed.
Lift the pan from heat.
Add sugar and continue stir the filling until mixed well.

Preparation: Flour

Mix 3 kinds of flour together
Pour white jasmine flower water little by little kneads the flour for 5 minutes.
Then pour the whole white jasmine flower water.
Stir the mixture at the low heat until the cooked flour comes off easily.
Then take the pan out from heat.
Knead and make the cooked flour into small ball shape.
Make small balls into bulge shape at the bottom (Do not make it to thin) Put the filling on.
Cover and make into flower by using tweezers.
Steam the flower in a double boiler for 4-5 minutes.
Then sprinkle the cooked flower flour with viscid

Orange in Syrup (Som nai Nam-Chuem)

2011-09-14T03:10:00.000-07:00

Fresh Thai tangerines have a highly aromatic thin greenish-yellow peel and are refreshingly sweet when ripe, perfect when served as fresh fruit or as a juice or cocktail mixer. To make the most of its delicate refreshing taste, oranges are served in a very light syrup on crushed ice.

Ingredients:

4 oranges
1 cup sugar
2 cups flower water
1tsp/5ml flowers flavor

Preparation:

Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside.
In a small saucepan, bring the sugar and water gently to the boil, stirring occasionally.
Boil for 15 minutes, until it is the consistency of a thin syrup.
Add the flowers flavor and stir to blend.
Pour the syrup over the orange segments and turn of the stove, let it cool.
Pour in a serving bowl, top with ice and serve cold.

Note: can use for orange cake or keep it in the freeze until need.

Khow Nieow Bpiak Khow-pod (Sticky Rice with Sweet Corn and Coconut Milk)

2011-09-14T01:20:00.000-07:00

Thai Sweet corn is a type of maize that is high in sugar and is considered a vegetable rather than a fruit. Grown throughout the northern parts of Thailand, sweet corn is the result of a natural-occurring recessive mutation in corn genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties that are harvested when the kernels are dry and mature (dent stage), sweet corn is picked while the corn is immature (milk stage) and is eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen before the kernel become tough and starchy. Sweet corn is very common within the Thai cuisine. The uses of the corn range from being eaten by it self to incorporated in salad, stir-fry’s, soups and desserts. Because of its sweet and crunchy taste the combining sweet corn in to any cuisine is quite simple as it is appropriate for a variety of flavors and texture is a pleasant addition to many dishes. And here I glad to present you sweet corn dessert in coconut milk.

Ingredients:

1 cup uncooked sticky rice
1 cups sweet kernel corn or as much as you like
2 cups coconut milk
½ cup sugar
½ tsp. salt
2 pandan leaves (cut 1 inch)

Preparation:

Cook sweet kernel corn in boiling water until cook, drain and set aside.
Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use low medium heat.
Keep stirring the rice and don't let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.
Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it's cooked, you will see the rice gets bigger. Remember to keep stirring the rice.
Now, Add sugar, sweet corn and cook for one more minute. Then put the rice away from the stove.
Boil coconut milk on low heat. Add salt when it's boiling. Turn off the stove.
Put sticky rice sweet corn in a small bowl and top with coconut cream.
Serve warm.

Thai Sweet Rice Crackers.

2011-07-25T03:37:00.000-07:00

Organic Thai Rice Crackers are a delicious traditional Thai snack made from crunchy puffed brown or white rice. These gluten free,dairy free treats are hand-made using organically grown produce and are ideal for a healthy snack,kids’ lunch boxes,party nibbles,or an afternoon treat.

Ingredients:

300 gms rice cracker
½ cup water
400 gms Brown Sugar

Preparation:

Bring the rest of cooked rice press in the round or square molding as you desired.
And bring to dry under the sun 1-2 days and then fried in hot oil.
Preheat the oil over medium heat. Fry the rice crackers a few pieces at a time.
Turn to brown on both sides, remove and drain.
Add brown sugar in a saucepan and stir to dissolve, continue boiling, and the sugar will start to change to almost thick turn off the stove.
Take a spoon and make swirls on the rice crackers and leave it to cool.

Note: must top brown sugar when still hot.

Cha Yen (Iced Tea)

2011-07-08T02:46:00.000-07:00

First of all, try to get a pack of Thai tea which is available at most Thai groceries. You may also want to get two cans of sweetened milk, also available in most oriental grocery.

Ingredients:

A pack of Thai tea
Hot water
Fresh Milk or Coffee-mate cream
Sweetened condensed milk.

Preparation:

Soak a pack of Thai tea about 1 ½ cups in a regular size pitcher (the size used for draft beer in the bar) of boiling water.
Stir it well for about half a minute. Drain it. You should get a dark brown tea liquid.
Add the sweetened condensed milk. Stir well. If you like, you may add some coffee-mate cream (about ½ cup).
Leave to cool down to room temperature. Serve with ice top with fresh milk.
The right color should be dull orange.

Note: that Thai tea does not easily brew. To use the coffee maker may not work as some part of it may remain untouched.

Fresh Mango Juice (Nam Ma-Muang)

2011-07-04T22:59:00.000-07:00

Mango has a great nutritional value as it contains high amount of vitamin A,B,C,E, proteins, carbohydrates and fiber. The packed nutritional goodness helps the immune system to fight against infections like cough, influenza, pimples, acne, fever, measles, typhoid, tuberculosis, eye disorders, heat stroke and diabetes.

Mango can easily be incorporated into beverages, smoothies, jams, yogurt and other dessert mixes, milkshakes, mousses and a number of dairy products. Today I prefer to do the juice…

Ingredients:

2 ripe mangos
½ cup sugar
½ cup water
½ to 1 tsp salt
1 ½ cup boiling water

Preparing:

Preparing the syrup by dissolving ½ cup of water with ½ cup of sugar. Boil until dissolved well.
Peel the mangoes and cut into small pieces. It should be about ½ cup of mangoes.
Put it in the blender. Add boiling water, syrup and salt. Blend thoroughly.
It should give a strong sweet taste since ice will be added when serving.

Pomegranate juice in Syrup (Nam Tub-Tim)

2011-07-04T20:57:00.000-07:00

Pomegranate juice is made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup. Pomegranate juice has many health benefits. It has shown promise in the prevention of cancer, Alzheimer's disease, and high vitamin C, A, E and folic acid in good quantities….and much more… Many people also enjoy its rich taste, making it a welcome beverage.

Ingredients:

3 cups pomegranate seeds (about 4 large)
2 cups water
1 cup sugar

Preparation:

Add pomegranate seeds and a ½ cup of water into the blender. Spinning for a good resolution.
Then pour into medium nonreactive pot and bring to a boil. Cook for 10 minutes.
Add sugar and ½ cup of water strain mixture through. Lets it boil and turn off the stove…lets it cool.
Store in refrigerator serve cold or add ice.

Note: Be sure to use a nonreactive pot, such as one with a nonstick coating. Aluminum will react with the acid in the seeds, giving the juice a slightly metallic or off taste.

Baked Sweet Soya Bean (Kanom Bpia Sai Tua)

2011-07-04T10:39:00.000-07:00

This Baked Sweet Soya Bean one of aromatic smell as symbolizes because scented candle. Most of new generation may never see how look like is the scented candle, later they will know after they eaten or some maybe don’t know that the smell they say is fragrant is the smell of scented candle. So they eat deliciously that sweet taste without knowing the origin of that dessert by using scented candle. Nobody has recorded during the ancient time in written of what period did the Thai dessert originated, only knows that it is a long time ago using the Thai scented dessert. This Baked Sweet Soya Bean not so much sweet...but will a just a little sweet and salty taste...great eaten with hot tea...

Ingredients for 1st Pastry Layer

100 gms Wheat Flour
½ tsp Salt
½ tsp Sugar
½ cup Water

Ingredients for 2nd Pastry Layer:

50 gms Wheat Flour
2 ½ tbsp Oil
5 tbsp Water

Ingredients for Filling:

100 gms Soya Bean
100 gms Sugar
4 tbsp Oil

Ingredients for Glazing:

1 Egg Yolk
1 tbsp water

Preparation of Filling:

Soak the soya beans in warm water for 6-8 hour. Then steam them for 15 minutes.
Put the beans into a blender and blend until fine.
Add the sugar and continue blending until it's all well mixed. You can also pulp them in a Thai mortar but it takes a bit more work.
Transfer the blended beans & sugar into a saucepan and heat them over a low heat. Stir them until they thicken to a paste, then leave to cool.

Preparation of Pastry:

Mix the flour, pork oil, salt and sugar and some of the cold water to form a dough. Only add just enough water to form the dough.
Knead it until it is smooth. Cut it into 10 equal pieces.

Now the second layer of pastry:

Mix the flour, oil and some of the water to form a dough. As before you only want to add enough water to make the dough.
Cut that dough into 10 equal pieces too.
Take a ball of the 1st pastry and roll it into a disc.
Place a ball of the 2nd pastry in the middle.
Fold up the edges into a ball.
Roll the ball into a flat long strip.
Roll up the strip, turn it through 90 degrees and roll it to a flat strip again.
Roll it up again.
Cut into 3 equal pieces. At the end you should have 30 small balls of pastry.

Final Preparation & Glazing:

Preheat the oven to 180 C
Oil a baking tray and roll the small pastry balls into circular discs.
Add a spoonful of the soya filling.
Fold up the edges and tuck them underneath, as you place them on the baking tray.
Mix the egg yolk with water and glaze the top of the sweets with it.
Bake for 30 minutes until they just start to turn brown
Ready for serve...

Ka-Thon Loy Kaew (Chilled Santol in scented Syrup)

2011-04-03T03:50:00.000-07:00

Ka-Thon Loy Kaew or Chilled Santol in scented Syrup. Is Santol is also knows as ka-thon or wild mangosteen or sandorica. It's a tropical tree that originates in southeast Asia. Santol a Thai fruit, sour and sweet. And slightly astringent. Eat a fresh fruit compote and a spicy curry can also be made in syrup. By the santol boiled in syrup Time is slowly eating with ice break.

Ingredient:

3 over ripe santol fruits
1 cup Sugar
2 tbsp salt
2 cups boiled water

Preparation:

Mix salt in the boiled water and leave it for cooling down.
Peel and cut the satol fruits into small pieces, then keep them in salt water for 1 hour.
Boil the mixture of sugar and water until it is thick as a syrup, then add a little bit of salt to balance the taste.
Remove the santol from the salty water and put it in the syrup for 1 hour.
Serve the santol floating in the syrup cool (from refrigerator) or with ground ice.

Tropical Fruits: Santol (Ka-Thon)

2011-04-03T01:41:00.000-07:00

Santol is also knows as katon or wild mangosteen or sandorica. It's a tropical tree that originates in southeast Asia.

Santol or Ka-Thon in Thai is native to former Indochina and the Malaysian peninsular, cultivated in India, Thailand, Cambodia, Laos, Myanmar, Malaysia, Borneo, Indonesia, the Moluccas, Philippines, Mauritius. The fruits are round with some wrinkles extending a short distance from the base. Their diameter is 4 to 8 centimeters. The color is yellowish, pinkish to golden. The whitish fluffy rind contains a milky juice. This edible juicy pulp is sweet or sour and surrounds 3 to 5 brown seeds which are inedible. Santol trees can be very high up to 45 meters tall. Propagation of santol is by seeds, air-layering, inarching, or by budding onto self rootstocks. Harvest by hand picking, or use a stick to twist the fruits off. Fruits are usually eaten raw. Cut the fruit in half and spoon out the pulp. Santol seeds are inedible.

In Thailand Ka-thon in the Northeast called the move to and bugs to North called Ma Tung and Ma to the South called Nylon Tien Sa beat drugs reflect cabinets and Sato the bar Malaya called Sand Tall is a common that Santol name.

Origin of the band Ka-thon Malaya and Southeast Asia near the equator. 2 species found in Thailand Ka-thon Forest. Santol and sweet . Former Thai Ka-thon growing popularity of home and garden. For remove it and reap the living shadow.

Ka-thon a tree has medium to large in Burma, hundreds of leaf longevity large end pointed dark green leaves. Flower Bouquet Ka thon into. Each flower bouquet is the little white cream Ka-thon shaped somewhat circular or round keys diameter of 10-15 cm of raw green smooth skin of ripe yellow gold Or brown, rough furrowed surface along the length of effect The texture is fluffy, white seed meat Ka-thon gather a tuft There are about 3-5 of each lobe, each lobe with 1 seed Ka-thon sweet sour beef. Some sweet variety. Some varieties sour Area adjacent to the shell can be edible Sour and astringent. Ka-thon that results in the first year will match the cork protruding pole. This first call Ka-thon course is that when the result was 4-5 in the round key Ka-thon will not even teat shape changes. But the taste remains the same.

Ka-thon the fruit can be excellent drought tolerance. Productive period June to September. Every sector has grown nationwide. Santol grown very Prachin Buri, Nonthaburi and Chon Buri, Phitsanulok, Surat Thani and maintenance of water should be pruning, fertilization and weeding.

Ka-thon the area of a fuzzy edible white rind and flesh torch is a popular eating fresh fruit dip with salt, pepper. Or sweet sauce. The sweet smell of cooked food such as curry several frogs Ka-thon Savings catfish curry. Ka-thon Hungley curry paste. Curry Roasted santol. Fried Tofu Ka-thon, Ka-thon Miang Kam, Ka-thon preserved fruit in syrup , Ka-thon crystallized jam and jelly, stir Ka-thon etc.

Ka-thon popular varieties are planted with 3 species Ka-thon soft, Krathon to be fruitful. Round key characteristics of moderate size. Shell surface smooth. White sugar stand thin sweet flesh is soft, fluffy coat with sour thick full grain sweetened organized seed size medium Santol species down The mutation is Ka-thon from Doonghiib species. The big key, no sphere of CO smooth surface details. When arrested more soft velvety Fluffy white meat in sweet close. Harvesting during June Growing very Prachinburi. E santol species hunt. The mutation is santol species from E. Wai. Why ancient people called e hunt. Because the results later than other varieties (La means slow) e-Cola is larger than the other varieties when the cortex is organized as yellow or brown shells. Meat is a very soft fluffy white. Growing very Nonthaburi and Prachin Buri E-hunting from Nonthaburi taste completely. Section from Prachinburi sour taste harvesting during June to July.

Food value and properties:

Ka-thon the fruit contains the anti Sin Dan out high Antioxidants help. Skin cancer prevention and blood solving wind colic. Ka-thon rich meat proteins, carbohydrates, fiber iron calcium acetate Night Vitamin A Vitamin B1 and Vitamin C leaves boiling water bath sweating fever dermatology drugs off the roots using hot neutralize toxic fever. Torque solve malaria, diarrhea and low water and vinegar. Dgoonged in help solve drinking and driving winds.

Kha-nom Pak Kard Thod (Fried Radish Cake)

2010-12-27T09:56:00.000-08:00

Kha-Nom Pak Kard Thod or Fried Radish Cake is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour. Radish cake is usually cut into square-shaped slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and soft on the inside. The non-fried version is soft overall. In Thailand can found on street food with Stir-Fried Radish Cake style…check out @ Tan Kitchen-Thai Kitchen

Ingredients:

3 cup Shredded White Radish
2 tbsp dried Shrimp
1 egg
3 Shiitake Mushroom
1 tsp salt
¼ tbsp ground pepper
1 ½ cup Corn starch
¼ cup boiled peanuts
1 tbsp Chinese Wine
¾ cup Chicken Stock
2 tbsp Sesame Oil
3 tbsp Vegetable Oil

Preparation:

Soak the radishes and than squeezed water out 3 times.
Soak the mushrooms until soft. Bring to boiled and leave it to cool. Than sliced and leave it.
Mix corn flour with egg together. Gradually add chicken stock and stir well.
Add shredded radish, dried shrimp and shiitake mushroom sliced and sesame oil and mix together and continue stir until sticky and remove from the stove.
Prepare mold and apply oil into the mold.
Spoon mixture into mold and use spoon press mixture firmly.
High heat the stove. Take them into the steam of boiling water about 20 minuets or until well done. Leave it to cool. Digging out of the mold. Cut into square shaped.
Heat oil in a frying pan flat, medium heat. Fry until the color turn golden brown remove and drain.
Serve with Kikkoman Soy Sauce

Pa Tong Goh (Deep-fried dough stick)

2010-11-25T02:52:00.000-08:00

Many cultures have dishes made by deep frying dough of one form or another. Pa Tong Goh or Deep-fried dough stick is a You tiao in Chinese are popular breakfast foods in Chinese culture. They are 2 different taste in Thailand are savory and oily in taste and sweet taste. The texture is crispy on the outside and chewy on the inside with large cavernous holes. Pa Tong Goh or Deep fried dough are normally eaten as an accompaniment for rice congee or soy milk and all hot drink in the morning for Thailand.

Ingredients:

2 cups of all purpose flour
1 cup of warm water
2 tbsp of vegetable oil (for mix)
1 tsp of salt
1 tsp of sugar
2 tsp of baking soda
1 tsp ammonia
2 cups of vegetable oil for fry

Preparations:

Dissolve the salt, baking soda and alum in the water.
Mix the water and flour into a dough. Let stand for 15 minutes, then clean your hands and knead until the dough is smooth and elastic.
Place the dough on an oiled surface and roll into a shot strip.
Cut into short strips. Press two strips together and roll them lengthwise.
Heat the oil and add the dough sticks, a few at a time, and deep-fry, stirring constantly, until golden brown.
Drain well and serve warm with rice congee or soy milk and all hot drink.

Khao Tou (Stir Sweetness Sun Dried Rice)

2010-11-25T00:48:00.000-08:00

Khao Tou is a Thai dessert made from rice, the rest eating. By make them to the rice mill and then dried thoroughly. Mix of water with sugar and shredded coconut together. Add roasted rice and stir to first sort mold insert pot. Baking with smoke fragrant candle and Jasmine flower.

Ingredients:

1 cup sun dried steamed rice.
1 cup Sugar Palm
2 cups shredded coconut
½ cup water
Fragrant Candle
Jasmine flower

How to cook:

Bring sun dried steamed rice to roast until turn to yellow and crispy and ground thoroughly.
You should separate out the rough ground and pounded it again.
Mix sugar palm, shredded coconut, water and ground rice in a big pan, picking up scent and heat,
Continue stirring until shredded coconut sticky well.
Poor the roasted rice into pan and stir to combine to raise.
Preparing the mold with oil make easy to bring dessert out from mold and made it clearly see the pattern.
Mold the dessert into a ball size fit with a mold and press firmly and strike out of mold until finish.
Bring all the “Khao Tou” keep in a pot (must big enough)
Add jasmine flower in the pot and turn candles light and place on top of the Khao tou and blow off fragrant candle and then cover the pot.
Leave it over the night.

Salapao Thod (Deep fried Salapao)

2010-11-24T23:36:00.000-08:00

Deep fried Salapao is Chinese style breakfast type at most will be sold in the morning on the street food in conjunction with deep-fried dough stick. As a snack serving with hot coffee, hot tea, and soy milk. The taste should be crispy outside and chewy inside. Present we can found some at night on the street food also.

Ingredients:

1 kg of all purpose flour
350 g of palm sugar
3 cups of water
2 tsp of yeast
1 tsp of salt
½ tsp of baking soda
1 tbsp of ammonia
oil for fry

Preparation:

Mix flour with baking soda and sift it then add yeast and leave it on the rest plate.
In other blow mix sugar, salt and ammonia to water, stir it until it melt and mix well.
Pour mixed flour into then knead it until it mix well. Leave it for 4 hours.
Sculpt flour to round shape and press it then fry it in hot oil for a while or until it changes color to brown.
Serve hot with hot drink.

Khao Tang Naa Tang (Rice Crackers with Prawn Sauce)

2010-11-24T06:07:00.000-08:00

Khao Tang Naa Tang within the meaning of the ancient rice stick frying pan or pot bottom, and then shovel out to dry Stored for a long review. And bring out the shovel and sliced. Dry under sun dried fried sliced to the rising swell. Thai Style Rice Crackers served with Prawn Sauce is a Thai snack. it’s crisp Rice Crackers and serve with a little spicy and sweet sauce. Most we take on a classic party dish.

Ingredients:

300 g rice cracker
½ cup minced pork
½ cup minced prawn
1¾ cups coconut milk
¼ cup ground roasted peanut
1 dried red spur chili, seeded and soaked in water
1 tbsp finely sliced garlic
1 tsp finely sliced coriander root
1 tbsp finely sliced shallot
1 chopped coriander plant
¼ tsp pepper
2 tbsp sugar
1 – 2 tbsp fish sauce
4 cups cooking oil, for deep-frying

Preparation: for Rice Crackers

Bring the rest of cooked rice press in the round or square molding as you desired.
And bring to dry under the sun 1-2 days and then fried in hot oil.
Preheat the oil over medium heat. Fry the rice crackers a few pieces at a time.
Turn to brown on both sides, remove and drain.

Preparation: for Sauce

Pound the garlic, coriander root, dried chili and pepper finely.
Bring the coconut milk to the boil over medium heat.
When a film of oil surfaces, add the coriander paste and sauté until fragrant.
Add minced prawns and pork, stir to combine and cooked through.
Season to taste with sugar and fish sauce, stir well.
When the mixture returns to the boil, stir in peanut and shallots.
Remove from the heat, sprinkle fresh coriander over the top.
Serve with fried rice crackers or toast.

Tua Kieow dtom nam tan (Mung Beans in Sugar Syrup)

2010-09-02T03:49:00.000-07:00

You can make a lot of delicious things with mung beans, and this sweet dessert is one of them. It very delightful. And that’s not all, beside that this dessert very delicious, it has a high nutrition value and very easy to make. But I guarantee you its worth to making this dessert and most of the time little children like this dessert. It’s really good for them because of the nutrition value and they would like it because it’s sweet to which comes from sugar syrup.

Ingredients:

½ cup Mung bean (cut out waste powder, beans and nuts, and then rock out)

¼ cup Brown sugar.

½ cup White sugar (to taste the flavor).

4. 6 cups water.

Preparation:

Separate the good beans and broken beans. Enter by bringing water mixing bowl.
And poured into beans. Copy beans floating And the black pigment.
Rinse beans thoroughly.
The beans are roasted at a low heat. And the aromatic.
Set water roasted peanut aroma and then only put in a water setting.
When boiling water. Adjust light to low heat until beans are done cooking task a little soft.
Add granulated sugar Season to taste with sweet sugar raise enough boiling down.

Note:

Green beans are boiled sugar suppress food expert Like to do a simple But the technique Tips & Tricks and much good if the cause is known as the menu or calf that is because I need to keep more always

The time must be roasted with fire roasted mild or not done, the black is strictly prohibited. Because of cooking time. Bean will never soft. If cooking for a long time Maturation is not uniform.
To see if cooked beans, cooking time do I have more persistent because the distance from every 5 minutes until done. Task becomes much money. Not very far apart. Always need to keep more.
People are not very strong person because of turbid water, he does not.
Impatient with sugar quickly before the beans are soft, not cooked. Brown will go nuts because the nuts, not a soft strap.
Brown has resulted in the clear water.

Kao Niao Piak Lumyai (Sticky Rice with Longan and Coconut Milk)

2010-09-02T02:01:00.000-07:00

Longan is frequently eaten fresh or from the can in which it floats in its own juice, the longan can also be cooked with delicious results. In general, the fruit is considered tastier than the lychee but it is not as juicy. Longan is sometimes used instead of lychees or cherries in fruit salads, sweet and sour dishes and as garnish for cocktail drinks. The fruit has a juicy and sweet taste. For today I bring a dessert.

Ingredients:

1 cup uncooked sticky rice
2 cups longan meat or as much as you like
2 cups coconut milk
1/2 cup sugar
1/2 tsp. salt
2 pandan leaves (cut 1 inch)

Preparation:

Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use loe-medium heat.
Keep stirring the rice and don't let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.
Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it's cooked, you will see the rice gets bigger. Remember to keep stirring the rice.
Now, Add sugar, longan and cook for one more minute. Then put the rice away from the stove.
Boil coconut milk on low heat. Add salt whenl it's boiling. Turn off the fire.
Put sticky rice longan in a small bowl and top with coconut cream.
Serve warm.

Ka-ree Puff (Chicken Curry Puffs Thai style)

2010-09-02T00:36:00.000-07:00

Curry puff is a Malaysian, Singaporean and Thai, snack which is of Malay origin. It is a small pie consisting of specialized curry with chicken and potatoes or any vegetable in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.

A common snack in the region, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include sardines and onions or sweet fillings such as yam.

This Thai curry puffs style make an excellent snack as part of a picnic. Curry Puffs are quite easy to make at home and are worth the effort.

Ingredients:

Filling :

1 cup of finely diced chicken breast meat
1 garlic clove, finely chopped
3 tbsp coriander, finely chopped
2 tbsp freshly ground black pepper
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
120 g. carrot, peeled and finely diced
180 g. potato, peeled and finely diced
1 tsp caster sugar
1 tsp soy sauce
2 tsp lemon juice
1 red chili finely chopped
75 peas, fresh or frozen

Pastry :

300 g. plain flour
Pinch salt
75 g. butter, soft at room temperature
75 ml. coconut milk

Preparation:

Pastry :

Sift the flour in a bowl with the salt and break up the butter into small pinches and add it to the butter.
Using your hand rup the butter into the flour so that you have a crumb like mixture.
Add the coconut milk and mix it in with the flour until you have a firm dough.
Turn the dough out onto a work surface and knead it for 8-10 minutes until you have a pliable ball of dough.
Cover the dough with cling film and refrigerate it for at least 30 minutes but preferably overnight before using.

Filling :

Place the oil in a large saucepan over a moderate heat.
Add the garlic, fresh coriander, ginger, spring onion, pepper, ground coriander, turmeric and cumin to the oil and cook it for a couple of minutes until the mixture is aromatic.
Stir in the carrot and potato coating them in the spices and cook for a couple of minutes.
Add the lemon juice, fish sauce, chili, sugar and a couple of tablespoons of water.
Leave them to cook for 10-15 minutes, stirring occasionally until the carrot and potato is tender,
add the peas, return it to the heat for a further 5 minutes. The liquid should be evaporated and the vegetables should be cooked.
Remove the mixture from the heat and allow to cool.

Curry Puffs :

Rolls the pastry out so that it is 2-3 mm thick. Cut out 8 cm. rounds with a biscuit cutter.
Place a small spoonful of the curry mix in the centre of each round.
Moisten the sides of the pastry with water and fold it over, so that you seal in the filling.
Mark the edges with a fork and set them aside until ready to cook.

To Cook :

Heat the oil in a deep fryer, wok or saucepan to 180 - 190 C. Cook a few of the curry puffs at a time until golden brown (around 2 minutes).
Remove the curry puffs and drain them on kitchen paper and repeat the process, until you have cooked them all.

Khanom Khai Nok Gata (Deep-Fried Sweet Potato Balls)

2010-08-31T21:58:00.000-07:00

This street dessert call “Khai Nok Gata” Some areas may be called “Khai Tao” dessert waffle Is a very popular snack in the past, since the Sukhothai – Ayudhya period even Rattanakosin to present. Tt is easy, cheap and tasty favorite Eating easier. Look as pale yellow balls made of sweet potato then fry it taste sweet.

Ingredients:

150 gms Sweet Potato
200 gms Wheat Flour
125 gms Cassava Starch Flour
400 gms Icing Sugar
1 tbsp Salt
1 cup Milk
3/4 Baking Powder
Oil for Deep Frying

Preparation:

Clean and peel the sweet potatoes, steam until they are cooked and leave to cool. You can check they are cooked by sticking a fork in them.
Mash finely, add the sugar and mix it in.
Mix the cassava flour and baking powder and mix into the potatoes.
Add the milk a little at a time and mix it in. You want the mixture to be a thick dough, add more or less milk to adjust the consistency. Leave for 1 hour.
Deep fry small balls of the dough in medium hot oil until cooked.
Serve hot.

Gluay Op Noie (Baked banana butter )

2010-08-23T05:28:00.000-07:00

I know that Thailand is not the origin of the cultivated bananas. The history and seems to be in Malaysia. But here in Thailand. It is widely cultivated bananas. Because banana plants are growing and can grow easily in all weather conditions, we find ways to eat a banana in a long time. We have found that Bringing the fried bananas. Can be stored for up to a month.

Ingredients:

1 kg. Raw banana split certain slant
¾ cup or 150 g Sugar
3 tbsp Butter
1/3 cup Water
½ teaspoon salt.
3 liters of oil
2 liters of water for soaking while banana peel.
2 tbsp vinegar (mixed with water).

Preparation:

The raw banana peel soaking in vinegar water mixture (2 liters of water put vinegar 2 tablespoon) to approximately 5 minutes long black banana has made clear, clean water drain.
Slices raw banana then put in the plastic bag Cover. Let stand for 12 hours or over night. Separate the bananas into pieces.
Combine salt, sugar and water in the pot, bring to a boil stir to dissolve, add butter stir until completely melted and smooth Remove from heat and allow to cool completely.
In a heavy frying pan or a wok, Begin heating the oil over medium high heat. ( If you have a deep frying pan or a wok, fill those with vegetable oil and make sure the oil is hot )
Mix the banana and the batter syrup To incorporate. Brings to fry in hot oil immediately. Fry until golden brown and crispy. Place on a colander or strainer in a larger pan to drain the oil.
Place the mixture on the tray and spread immediately while hot.
Let cool completely before storing in air tight container.
or sealed in a plastic bag. Can store approximately 1 month.

Chinese Chive Dumplings (Khanom Kuichai Sai Phak)

2010-08-23T02:06:00.000-07:00

Chinese chives or Garlic chives traditional Chinese or ku chai in Thailand, Malay and Indonesia. A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavor of garlic chives is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. They are a common ingredient in Chinese jiaozi dumplings and the Japanese and Korean equivalents. The flowers may also be used as a spice. In Vietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a soup of broth and sliced pork kidneys. Many garden centers carry it as do most Asian supermarkets.

Ingredients:

1.5 cups rice flour
¼ cup corn flour
2 tbsp tapioca flour
1 tbsp arrow root starch
¼ cup tapioca flour, for dusting
1 1/3 cups water
2 tbsp vegetable oil

Filling:

3 cups Chinese chives, cut into short length
1 tsp salt
½ tsp pepper
1 tbsp sugar
1 tbsp chopped garlic
3 tbsp vegetable oil

Dipping Sauce:

1 sliced red spur chili
1 tbsp salt
¼ cup sugar
1 cup vinegar
3 tbsp dark soy sauce

Preparation for Dipping Sauce:

Mix all ingredients for the sauce- except the chili together Simmer over low heat until the sugar has dissolved. Remove from the heat and allow to cool. Pound the red chili (using a pestle and mortar) and stir into the sauce when it is warm.

Preparation for Dumplings :

Preheat the oil over high heat fry the chopped garlic in the oil until golden.
Add Chinese chives, pepper, salt and sugar.
Stir-fry and mix well until everything is done and quite dry.
Remove and set aside for use as the filling.
Mix all 4 kinds of flour together. Gradually add water until used up, then add the oil. Place over medium heat stirring regularly until it comes together.
Remove from the wok and leave to cool slightly. While it is still warm, knead the mixture until it becomes a soft dough. Roll into small balls about I" in diameter Place in a tray and cover with a damp cheesecloth.
Roll out each ball into a thin sheet making a dome in the center Spoon 2 tsp of the filling into the center; gather the sides together and pinch using your fingertips. Arrange on a greased dim sum tray.
Bring the water to a boil; then reduce the heat Place the dim sum trays in the steamer, and steam for 5 minutes.
Remove from the heat and serve hot with dipping sauce.

Kleeb Lam-duan Thai Shortbread Cookies

2010-08-22T03:11:00.000-07:00

Ingredients:

2 cups all-purpose wheat flour
1 egg yolk
¾ cup sugar
9 tbsp vegetable oil
food coloring (optional)

Special Utensils:

8"x8" baking pan, fragrant candle

Preparation:

Mix the flour and sugar in a mixing bowl.
Add the egg yolk and gradually knead with the oil until a dough forms.
Roll the dough into small balls about 1.5 cm in diameter.
Cut each ball into 4 wedges, and place each end of the three wedges together to form a flower.
Cut the remaining wedge in half, roll it into a ball, and place it at the junction of the three wedges as the center of the flower.
Score the center with a knife, and brush lightly with pink color or egg yolk to make a pistil.
Arrange the flowers on a baking pan.
Bake in an oven at 300°F for 12 minutes or until the cookies are light gold.
Remove from the oven, transfer the cookies to cool down on a rack.
Smoke the cookies with a fragrant candle and store in an airtight container.

Note: To smoke the cookies : place the cookies in a container, pot etc. Put a "Fragrant Candle" in a small bowl and lit for a few seconds, then snuff out and place in the container with its contents left overnight.

Nam Khing (Hot Ginger Tea)

2010-08-20T04:16:00.000-07:00

Ginger has a calming and soothing flavour with a touch of a bite to it that helps to keep you alert and calm. Ginger is commonly used to help an upset stomach, motion or travel sickness or general low-grade fevers. It is also excellent for nausea and for warming you up when you feel cold (it stimulates cold hands and feet), and is esteemed as a "heating herb". Ginger is reputed to help ward off colds or improve your recovery time.

Ingredients:

4 cups of water
2-inch fresh ginger piece
lemon slice and honey (optional)

Preparation:

First, peel and slice the ginger root.
Put the water in a saucepan and bring it to boil.
Add the slices of ginger into the boiling water.
Reduce the heat, cover the saucepan, and let it simmer for about 15-20 minutes.
Strain the liquid out, and add lemon and honey to taste.

Khanom Cha Mong Kood (Egg Yolks Dumpling in Wheat Flour Crown)

2010-07-28T04:45:00.000-07:00

Cha Mong Kood is a royal Thai dessert,served to the King. It is a rare Thai dessert because of its complicated methods of making.

Ingredients for Watermelon seeds: thorn shaped

1 cup red skinless watermelon seed
1 cup sugar
1 cup jasmine scented water

Preparation:

Mix sugar and jasmine scented water together.
Heat to boiling. Remove from heat.
Stir fry watermelon seeds over low heat.
Put finger into prepared syrup, then nib watermelon seeds with the finger till the syrup dries.
Wipe the pan with wet clothes.
Rub till the seeds become thorn, which takes about 5 – 6 hours.
Store the seeds in closed container.

Ingredients for Cup flour

1 cup wheat flour
2 egg yolks1 egg

Preparation:

Mix flour with eggs. Knead till soft.
Spread the flour into thin sheets, then cut the rim to make 2 inches diameter round sheet.
Put the flour into a small cup, press slightly to form the flour to be a cup.
Remove from the cup with fork. Bake and set aside

Khanom Sanae Chun (Flour Paste)

2010-07-28T02:05:00.000-07:00

Khanom Sanae Chun is made of flour sugar, coconut cream and egg yolks stirred together till dry. Then, form the mixture to be "Look Chun" a kind of fruit. The finished dessert looks like natural Look Chun.

Ingredients:

½ cup glutinous flour
½ cup rice flour
¼ cup chun ted powder (Wikipedia)
2 cup thick coconut cream
1 cup sugar
3 egg yolks

Preparation:

1. Sift glutinous rice flour, rice flour, and Chun Ted powder together.
2. Mix coconut cream and sugar together. Heat the mixture till the sugar dissolves, strain with muslin.
3. Add the mixed flour in Step 1. Stir well on low heat till thick.
4. Let warm, mix egg yolks. Heat the pan and stir the mixture again till the mixture dried.
5. Add a little bit of yellow color.
6. Form the mixture to be Look Chun. Garnish with brown color.

Note:

This recipe about 70 pieces.

Search for Nutmeg Powder

Khanom Ray Rai (Rice Thread with Coconut Meat)

2010-07-26T08:02:00.000-07:00

Khanom Ray Rai is a beautiful Thai dessert. It is always mentioned about its eye catchy aspect both in normal conversation and in writing.

Ingredients:

300 g. dried rice flour
30 g. tubular flour
50 g. singapore flour
375 g. coconut cream
500 g. fresh flower scented water
200 g. sugar
240 g. steamed grated coconut meat
3 g. salt
135 g. black white cooked sesame seeds
3 – 4 g. banana leaves

Preparation:

1. Mix rice flour, tubular flour, and coconut cream together. Knead the mixture for 10 minutes. Then add the rest of coconut cream and jasmine scented water. Put the mixture into the pan. Stir till the mixture dries and no longer stick to pan. Leave to warm.
2. Knead the mixture till soft. Roll the mixture to be 10 inches long, and 1 inch wide. Cut the rolled mixture into 1 inch pieces.
3. Sprinkle cassava flour onto the mold. Put and press the prepared mixture in Step 2 in the mold. The pressed flour will be round, line like a piece of hay in bird’s nest.
4. Put banana leaves onto the steamer. Grease the leaves with coconut cream. Put the prepared mixture in Step.3 into the steamer. Steam for 4 – 5 minutes. Remove from heat.Leave to cool.
5. Serve with cooked grated coconut meat mixed with coconut cream and salt.

Note:

1. The most important step of making Khanom Ray Rai is preparing the flour.
- Knead the flour with the palm till soft.

- Stir the flour in one direction only.

- Use cassava flour as needed. If uses it too much, the flour will be too wet when steam.

2. After the water boils, steam the dessert for another 3 – 4 minutes only. If longer, the dessert will be too wet, and flat.

3. To serve:

- Sprinkle grated coconut meat on the dish first.

- Place the dessert on the coconut.

- Separate coconut cream, sesame seeds, and sugar. When it is ready to eat, sprinkle sugar, sesame seeds, and coconut cream on the dessert consequently.

- The dessert should be shiny, sticky, and soft.

Khanom Leb Meu Nang (Ladies fingers)

2010-07-26T07:36:00.000-07:00

Leb Meu Nang is served in wedding ceremony or in teaching Buddhism in the temple. With its good smell, soft, sticky, sweet, and its shape, which is long and thin like ladies fingers, it is called "Khanom Leb Meu Nang"

Ingredients:

150 g. rice flour
50 g. cassava flour
500 g. jasmine scented water
100 g. cassava flour (used for preventing finger jam to the flour.)
750 g. thick coconut cream
50 g. cooked sesame seeds
480 g. grated coconut meat
7 g. salt
1 ½ cups sugar

Preparation:

Mix rice flour with cassava flour.
Knead the two flours by adding jasmine scented water gradually till soft.
Pour the rest of the water into the flour.
Stir the mixture over high heat till thick.
Then lower the heat and continue stirring till the mixture does not get stick to the pan. Leave to cool.
Knead the flour again. If the flour is too sticky, touch cassava flour while kneading. Form the mixture gradually into a long and thin shape with pointed ends.
Boil water. Put the prepared flour into boiling water till it floats.
Remove the cooked dessert and put it into grated coconut meat mixed with salt.
Boil coconut cream, add salt. Dissolve 2 g. of rice flour with water and add it into the coconut cream. Remove from heat after the mixture boils.
Stir fry sesame seeds (without oil). Mix sugar.Desired characteristics of the dessert:Soft ad sticky, and scented : sweet and creamy

Note:

Use medium heat while shining first, then lower the heat. If use too low heat, the mixture will get stick to the pan and is not soft.

Scented candle, Scented Thai dessert

2010-07-26T05:51:00.000-07:00

…….Thai dessert is one that symbolizes Thai nation with people that preserve and inherits the culture-tradition in making not to be cut off although the numbers are not much or for dessert difficult to make need to use highly articulate which is difficult to find for a person to inherits this making of Thai desserts. In addition to its delicious taste and beautiful shape like Thai sweets make by skilled meticulously maker. It also has an aromatic smell that urge people to taste. Therefore it can be referred as charm of these Thai desserts is the fragrant smell.

One of aromatic smell as symbolizes because Thai dessert is scented candle. Most of new generation may never see how look like is the scented candle, later they will know after they eaten or some maybe don’t know that the smell they say is fragrant is the smell of scented candle. So they eat deliciously that sweet taste without knowing the origin of that dessert by using scented candle. Nobody has recorded during the ancient time in written of what period did the Thai dessert originated, only knows that it is a long time ago using the Thai scented dessert, is the major such as Luk Chob, when after churn peanut it will scented before made into shape.

Making baked toddy palm sugar like ancient time is when the drop of toddy palm is in shape of the pot. Place the sweet by dozen to baked with scented candle etc. apart from the ancient days using scented candle for baking to have an aromatic smell. It also use for scented flour of Dok Sarapee too use for bathing. The dessert under the process of scented candle are in different kinds such as Lum Panne, Thong Ek, Klip Lumduan, Pui Pai, Somnas, Khao Du etc. like coconut milk spread around, Lud Chong, musk melon etc. all were under the process of scented candle.

Making Wax Roll

The procedure in making wax so far called as wax roll. Wax roll is the important skill for ancient Thai women, of course the procedure are different according to it period. During the old days they use beehive churn with wooden paddle in silver pan then filter to take only the wax in yellow liquid. Then spread with benzoin on the wax. Stir to mix together then leave on the sun to make it dry, make into sheet, put on the center. Then dig the candle in shape of millipede. Presently making scented candle still using wax from the northern part of Thailand. When after filling the wax mix it with paraffin or little artificial wax to avoid not to much liquid. At present the shape of scented candle is not millipede, just to bend into curve facing each other. The aromatic substance use to stir together with that wax, apart from benzoin several of Thai scented substance are use such as red granulated sugar, grinded chalot peel, pimsen, peel of kaffir finely slice, sandal oil etc. Baking candle dessert is mild in a technique of meticulously done. This technique is widely inherited since the ancient times. Ancient people will place the scented candle on the dish clay or small earthen cup. However these days it is place on small aluminum basin or maybe small silver cup.

Saturated candle started by putting fire on the scented candle place between the desserts on the bottle. When fire reach to the wax then put off the fire lift only the smoke. Then immediately open the bottle cap, leave for one night to have an aromatic, smooth Thai dessert. The basic procedure of baking candle should do carefully to avoid it black around the candle or will pull down or pull on the dessert. Therefore it necessary to baked the candle for the next time, it should advisable to especially aware about this matter. Because the candle used for the first time will have a number of black ashes stick on it. Firstly take it out, it is better to do it to avoid sorry at the end. That the sweet scented dessert will totally dirty.

The different scent all are supplementary that make Thai dessert have a sweet smell. Some kinds of dessert may use other smell instead of scented candle having the same procedure. Baking sweet using flower and scented candle leave for one night, you will have a fragrant scented candle and fragrant flower at the same time.

Baking dessert by Rose

Rose use for baking should be the only kind of pink Mon rose. As can seen along the market selling plants. That at present pink Mon rose is merely seen and it have an expensive price. Therefore Thai dessert saturated with ranjuan of pink Mon rose is rare to find. Baking dessert with rose can do by picking up its leave of rose. Be careful in picking up to avoid the flower damages then spread into the dessert. Then close the seal and leave one night, of course you can assured than if rose flower use for baking is the real pink Mon rose flower.

Baking with Kradangga flower (vine plant with fragrant flower)

It needs to expose kradangga flower on the fire of scented candle. Allowing the petal of the flower will rotten first. Then press the flower to scattered together, the smell will come out strongly. After the basic step then prepare the kradangga flower then put on the dessert to bake. Tightly close the seal leave for a night, putting fire on the kradangga flower is the source of slogan "kradangga lon fai (kradangga fall on fire).

Source: Thaiconfection

Good Definition of Thai Dessert

2010-07-26T04:23:00.000-07:00

Thai dessert have sweet taste and aromatic smell from candle stick in beautiful shape cause by meticulously done, create that makes the food beautiful, nice to be eaten and good to be presented as gift from Thai dessert at different occasion. Most of the desserts are meaningful, that makes the giver and receiver have good deeds with good meaning as follows:

Promotion of Rank
Khanom Ja Mongkot to appreciate by giving this dessert with the word “ja” means chief and the word “ mongkot (crown) means the king or the highest people. Therefore Ja Mongkot means the highest chief the highest meaning plus making this kind of dessert is rather difficult using articulates technique, ja mongkot will be given only to the people of highly influential.

Kanom-Chan …..means highly progress
Khanom tuay fo ..means progress and development
Khanom thong ek means one forever life
Khanom tong plu ..means progress, well-known like thunder
Khanom luk chup …means lovely, anyone will love, most good for mature to young people
Khanom maprao kaew or glutinous glass means the precious glass
Khanom sa-ne-chan means with charm like the full moon
Khanom tan means to have a sweet and smooth life

Source: Office of the National Culture Commission

Thai Dessert for different occasion

2010-07-26T04:13:00.000-07:00

.........…….Thai dessert has taking its part at different merit making since the past for Thai people making special desserts. Especially for merit making that means once in a year making that kind of dessert. Because making that dessert is too difficult and use encouragement from several people that joint together in making that dessert in a great volume. The rest of that dessert will be distributed to neighbors and keep themselves. These desserts can be called according to its occasion.

Caramel for Thai New Year... From the past Thais considered Songkran day was the New Year’s day before the government of Field Marshal Phibul Songkram declared 1st January is the New Year’s day under the international calender since B.E. 2484 (1941) until at present. Formerly the New Year celebrations declared on the same day and considered 13 April is the Thai New Year’s day falls between April 13 and 14 April is the day to be happy and 15 April is the beginning of New Era of little era following the solar eclipse. Making of Thai desserts at that time should be finished before the coming of New Year. Because the people had to do merit and these dessert will be offer to the monk and pagoda at the temple.

Songkran day or Thai New Year’s day was to bless water on the head that lasted to 7 days. Thai desserts was the native dessert made and can keep longer time like glutinious crystal or kaoniao kaew, kaoniao daeng and caramel. From the three desserts, grinding caramel was considered that Thais do it regularly every year and mostly do kaoniao kaew, kaoniao daeng but some have to alternate in making desserts. Because these two desserts were easily done, or else if any family wanted to make caramel otherwise they are a big family to grind the caramel, with numbers of relatives. Because making caramel needs a lot of people to stir. The atmosphere in making caramel were very enjoyable, everybody help each other to prepare about 2 days. Especially children the niece nephew which they were enjoy during these moment not only to eat caramel at the bottom of the pan. The children can also eat burned coconut, burned sugarcane. Stirring caramel used only palm sugar or sugar in the can, coconut and glutunious rice. Before string on day the neighbour choice the ripe coconut about 10-15 to press the coconut cream in different volume and depend its skilled of stirring whether the glutunious consist with of how many coconut were to used and how much the volume of sugar to be used. The first step were to soak the glutunious rice on the water to put on the stone pot. It should assured to use a strong person to help grinding the glutunious rice, grinding started from afternoon and finished about 3-4 evening of the same day.

Then place with flour in the grinding machine and let the water out until only become the flour. The elder should wake up early in the moning about three in the morning on the next day to help making the desserts, the lightning from the lamp and torch whill be lighted to allow the children see or heard the sound of elder’s talking and will also participated the gathering. Some will come to volunteer, helping to press the coconut in great number. Then press to have the cream and put jasmine flower on the water and strain, and separated the concentrated cream and diluted coconut cream. Put the concentrated coconut cream on the big pan, stir with paddle until it will separted each other then take out to put on the container.

The next step were to put the prepared flour on the basin add the diluted coconut cream add with palm sugar then mix together then put on the pan with lotus leaves were the iron pan of big size placed on the oven. Then put on the ground, then started to stir the caramel since nine o’clock . The first time flour still in fluid and it were easy to stir. This time children were happy and tried to ask the elder to help the punching. But at the same time also dig the pan to avoid not the flour stick on the bottom of the pan and make the flour sticky. Children should be careful not to separate and not foamy otherwise it will break out because when skin become foamy and break it hurt the skin. At this time the elder mostly do their self, some will set the fire strongly and some will make it steady. Until the colour of the flour change its colour to light brown then gradually dark brown. At this time the flour and sugar become sticky in first stage. Then stir more strongly and about 6 evening of that day the caramel become black and sticky that almost could not stir and need the second paddle to assist in stirring. Otherwise the pan will burn. If we the pan almost bur then gradually add concentrated coconut cream immediately. Gently pour it and about afternoon started to getting dark the caramel stir become enough sticky. Gradually lesser the fire to avoid the bottom of pan burn then use the second paddle spoon the caramel and put on flat basket covered with betel husk that makes the caramel aromatic smell than banana leaves as the last step of making caramel and keep for the next day. Most children could not help each other they gradually come to grate the caramel that stick on the pan to eat deliciously. Some ate young coconut, sugar and place on the fire to make it aromatic smells. At present the tradition in making new year desserts become caramel, glutinous rice sweetmeat with coconut milk and palm sugar, glutinous rice sweetmeat which is not famous at these day. Because most people will have to buy other present to other people on New Year’s day.

However these three desserts will never gone forever from Thai society becase everynowaday still seen caramel wrap in small black paper and seem delectable sold with glutinous rice sweetmeat, glutinous rice sweetmeat with coconut milk and palm sugar on Thai shop in general. Moreover these desserts is not only for specific at new year’s day of Thai only.

Sart Thai Festival

Sart Thai festival is a merit offering for the dead one. In the central region houses are getting together from the villages for the procession of Sart in merit making to pay for the Buddhist monk consist with beautiful half ripe banana. In the South the Sart festival or so far called in general as Sart Festival for Month 10, a big traditional festival for the year prepared by the provinces. Especially in Nakorn Srithammart it is highly prepared. The desserts for Sart festival for month 10 of the Southern are in various kinds such as khanom La, khanom Ba, khanom Dechum, khanom Pong, khanom kai pla, khanomko, khanom daeng etc.

Out of the Buddhist Lent or offering food to Buddhist priest
(Tak Bart Tevo)

Khao Tom Mad or Khao Tom Phad is the best dessert offer during the Buddhist lent or offering food to Buddhist priest for the central. It will wrap and tight with banana leaves and banana string fiber. For the South it is wrapping in shape of cone using palm string fiber but not tighten. Some locality is in lump shape with baitoey or sugarcane leaves with long tail so far called as "khao tom lukyon," Preparing khao tom mad to offer for the Buddhist priest had become the tradition with aims as the food for Buddhist monk to travel to spread the religious teaching and that is the beginning then.

Auspicious Occasion

For various auspicious occasion of Thai like wedding, length of life merit making, entering new house, entering to monkhood etc. Thai dessert has the part for sweets prepared to offer to the Buddhist monk and sweet food to offer for the guest or visitors. Because of the belief that continuously inherits Thai dessert is a special food for the person of good deeds. Sweet will help enjoyment, friendship and love. Therefore it may refer for that society that Thai dessert is meaningful about good deeds, love, happiness and cooperation.

Offering Food to the Monk

The famous Thai dessert offer to the monk during auspicious occasion such as thong yip (sweet egg petals), thong yod (sweet egg drops), foi thong (sweet egg shred), thong ek. The desserts having auspicious name are khanom tuay fo, khanom chan etc. and dessert specially use for the procession of entering to buddhis monk, wedding ceremony are khanom kong, khanom samklua, khanom prapai, khanon prongsaem, khanom chamod etc. The dessert use for the thirteen chapters of the Maha Chat are khanom na nual, khanom chan, khanom pakbua, khanomping, khanom thong muan etc.

Wedding Ceremony

Dessert use for different auspicious occasion has auspicious name with good meaning such as:

* khanom kong or khanom kong kiwian the meaning is the kong kiwian that will rotates in the front like Buddha's teaching with its meaning that define about the wedding is that the two couples love each other forever.
* Khanom sam klua a sweets that showing cooperation and no way to leave each other use as sweet for auspicious wedding day. The shape of khanom sam klua is in three rounds, greeting can see after telling the result, if the result that the three rounds still connected to each other it means the couples love each other happily. If the result that two rounds connected it shows to have children or nothing, however if the three rounds are not connected to each other. It shows that the life of the couples are not lasting or no happiness, one thing if the result that the khanom sam klua will risely flow it means that the two are mean to each other. But if after the result is the other side is not swollen it means that it is not meaningful.

The reason why Thai people at the ancient times use the above desserts during auspicious occasion. Because the names are meaningful with the word "thong (gold). Moreover Thai people considered that gold is precious, which in having the word "thong (gold) use for auspicious occasion to have good merit, have money and gold, rank, happiness, famous name.

Different Parties

……………….apart from making merit and auspicious occasion, during the ancient times, the new party for wealthy people and good merit government official, are invited by the community to eat the dessert. The dessert use to offer during this event is khanom si tuay namely: khanom khai kop or menglak seed, khanom nok ploi or lodchong, khanom bangloi or khao mao and khanom idu or black glutinous rice. The four desserts will be eaten with coconut milk so far called that the one deliciously eaten and comfortable for stomach, the one prepare will have the merit and the one who spend money to invited people are also happy for making merit of Thai dessert like the dessert for rising the rank.

Source:

Office of the National Culture Commission
Thaiconfection

Thai Dessert History

2010-07-26T04:05:00.000-07:00

Thai desserts are well known for their taste sensations which are as impressive as their appearance. Their appealing looks reflect the nature of the Thais who are neat and meticulous. Desserts have been among the favourites of the Thais for hundreds of years. Several kinds of them were mentioned in valuable works of Thai literature.

If you have ever visited Thailand, you may have had a chance to see some Thai desserts or khanom that are displayed for sale at many places, each kind with an attractive shape and bright colors. They are enticing, aren't they? The fact is that Thai desserts offer taste sensations as impressive as their appearances. Their appealing looks reflect the nature of the Thais who are meticulous. The Thais also relate khanom to many aspects of their lives.

Thai desserts are mostly made of coconut flesh, coconut cream and rice flour. Since most areas of the country have been used for farming purposes, natural ingredients for producing the desserts are plentiful and easily obtainable. That's the reason why a wide variety of sweets has been created. Khanom have been the favourites of the Thais for hundreds of years. Some types of Thai desserts were mentioned in Traiphum Phraruang, a literary work of the Sukhothai period (1238-1350). The popularity of eating khanom became widespread in the Ayutthaya period (1350-1767). Some historical records referred to talat khanom or dessert markets while some mentioned Ban Mo or pottery villages where earthen pots, pans, stoves and other equipment for making khanom were made.

The most important person in the history of Thai desserts was Marie Guimar, a foreign lady who introduced several exotic desserts to Siam. The lady was born of a Portuguese father and a Japanese mother in Siam in the reign of King Narai (1656-1688). Marie was given the Siamese title and name of Thao Thong Kipma. Her husband was Constantine Phaulkon, a Greek sailor who rose to the highest non-hereditary rank of Chao Phraya Wichayen. Marie's husband gained special favour and trust from King Narai, causing envy and concern among the native courtiers. Unfortunately, after the king fell seriously ill, Phaulkon was arrested and put to death while Marie herself was sent to jail. Marie's life remained miserable until the reign of King Thaisa (1709-1733), who recognized the worth and abilities of the lady and put her in charge of the royal household with as many as 2,000 women working under her. This provided her with an opportunity to teach women in the palace the art of cooking, especially several desserts from Portugal with yolk and sugar as main ingredients, such as thong yip, thong yot, foi thong, sankhaya and mo kaeng. All of these have remained favourite sweets among the Thais up to the presents.

In the old days, though khanom was considered just an addition to a meal that was not essential, its appearance on a dining table suggested the completeness and importance of the meal. In the reign of King Rama I (1782-1809), Prince Narinthonthewi, a brother of the King, wrote in his Memoirs about the celebration for the establishment of the Emerald Buddha Temple.

According to him, Buddhist monks numbering 2,000 were presented with several kinds of desserts like khao niao kaeo, i.e. sticky rice cooked in coconut cream and sugar, kluai chap, i.e. dried banana slices coated with sugar, and sangkhaya, i.e. egg custard. The taste sensations of khanom also impressed King Rama II (1809-1824) so much that he wrote a poem admiring the tantalising Thai foods and desserts of several sorts. The first Siamese cookery book was published in the reign of King Rama V (1868-1910). Part of the book gave the instructions for preparing desserts for offering to the Buddhist monks.

Thai desserts have played an important role on auspicious occasions and ceremonies. In the past, some types of khanom were prepared only once in a year on a special occasion. For example, khaoniao daeng and kalamae, both made of glutinous rice, coconut cream and sugar, were produced on the occasion of Songkran, the traditional Thai NewYear Festival falling on April 13. As it takes a lot of time and labour to make these desserts, especially in the kalamae-making process of stirring flour with other ingredients to a thick consistency, people living in the same village or district would come to help each other in preparing the desserts in a large amount. This was a good chance for them to develop their friendly relationship and strengthen unity among them. The desserts of unity then were taken by them to offer to the Buddhist monks at a temple.

However, this tradition has ceased to exist today. Clockwise from bottom left:Kraya sat, Khaoniao Kaeo,Khaoniao Daeng and Kalamae

The Thai Autumn Festival, falling on the last day of the 10th Thai lunar month, roughly corresponding to late September, is a tradition of the Indian culture brought to Siam by Indian priests and has survived to this day, even though the Thais do not have the autumn season. The heart of this custom is that the people make merit by taking the usual food, a small species of banana called kluai khai (egg bananas) and a special kind of sweetmeat called kraya sat to a nearby temple to be offered to the Buddhist monks.

Kraya sat is a mixture of shredded rice grains, popped rice, beans, sesame and coconut meat, ground into meal and boiled with sugar until it is very thick and forms into a sticky cake, then cut into portions. Thewo Alms Offering, an old tradition taking place on Ok Phansa Day. i.e. the first day after the end of Buddhist Lent (falling on the fullmoon day of the 11th lunar month), is held to celebrate the Lord Buddha's descent from heaven after having preached to his own mother there. In the early morning, hundreds of monks, lining up in files in the temple yard, receive milled rice, dried food and sweets from the attending people. The special food for this occasion is khao tom luk yon which is made of glutinous rice, coconut cream and sugar, and wrapped up in a palm leaf. The reason for making the dessert in this form is to facilitate the monks in carrying the sweetmeats with them when traveling to many regions in order to propagate the Buddhist doctrines.

On other propitious occasions on which the monks are invited to give prayers for blessing, the host usually entertains the monks and guests to a lunch. To complete the meal, some sweetmeats are served. The reason for the addition of the desserts derives from the Thai inherited belief the khanom is a special dish for meritorious people. Moreover, khanom is a sign of friendship and love.

The sorts of sweetmeat that are popularly prepared for the propitious occasions include those with the names of lucky meanings. For instance, the desserts have the names beginning with the world "thong" or gold, like thong yip, thong yot and thong ek. The Thais believe that gold will bring good luck to them. It symbolizes fame and wealth. Maphrao kaeo (glass) made of dried candied shredded coconut flesh has the meaning of the magic glass ball. Khanom tan (tan means sugar palm) which is made of the flesh and sugar from the palm, signifies a sweet and smooth life.

The desserts also make their appearance in a wedding banquet. In addition, in the past the Thais made a special kind of dessert called sam (three) kloe (friends), made of flour, mold in three small balls attached with each other and then fried in oil. It was a Thai belief that the shapes of sam kloe when heated could foretell the future marriage life of the newly weds. If the three balls still attached to each other, it signaled a happy marriage life. If one ball came apart while the other two still joined togerther, it meant that the couple would have no children. If all the three ball were separated from each other, this would be a bad sign for the bride and groom, indicating an unsuccessful marriage. In addition, if the sweetmeat did not expand when heated, it also suggested the same negative meaning.

In the old days, a Thai presented khanom to another as a token of gratitude or an expression of gladness for that person's success. The one who was promoted to a high rank would receive the gift of ja (chief) mongkut (crown), a kind of crown-like yellow sweetmeat mainly made of yolk and sugar. Because of the auspicious meaning of each word constituting its name, only very good or special persons deserved this kind of khanom.

There was a kind of sweetmeat that a senior often gave to a person of lower rank. It was luk chup, a sweetmeat in the shape of a model fruit made of pounded soya beans mixed with coconut flesh and sugar and coated with natural colors. The lovely shapes of this khanom suggested the tender care that the giver had for the receiver.As time passed, though some of these traditions and beliefs have been forgotten in Thai society, most kinds of desserts still exist. Their tantalising tastes always leave a lingering impression on the tongue of its taster. This is the significant reason why Thai desserts never die.There are arrays of Thai sweetmeats for sale at many places ranging from sidewalk stalls, markets and small shops to top department stores.

Sugar and Thai Dessert

2010-07-26T04:01:00.000-07:00

Sugar, this sweet is preserve for food:…….if mentioning about dessert whether Thai dessert or other nations, the first taste people in general thinks is about sweet taste. Especially Thai dessert having the slogan that it is sweet. Because of tasting about sweet taste in that Thai dessert ever since. If not to think to mention about the sweet, mostly or everybody think for the first time of course……everybody think "sugar."

All houses should of course have sugar, so far called as the basic ingredients for making raw food and sweet since the ancient times. Before Thai people have no granulated sugar just like these days, was use sugar from slice sweet from falling palm. This palm sugar is in various shape the name is derived from the container use such as if it is in the can it is called sugar in can, if it is in pot it is called sugar in pot, if only the top is in bulk something like elevated earth but biggest it is called ton sugar.

Later when sugar is in shape of scabs so far called as granulated sugar, then granulated sugar has been use as the major sugar at every houses. Granulated sugar is in two kinds, first one is red granulated sugar, because it is something like red, since it is not under the process of whitely purify. Most important it still have vitamin and mineral. For granulated sugar is already undergoes with purify so no vitamin and mineral left anymore, only pure carbohydrates. We called it white sugar. This granulated sugar is mostly use in preserving food. The process of food preservation using sugar, Thai people had widely used since then. The ancient ways of using is syrup and churn, the food to make, as syrup and churn that mostly like are varieties of fruits. The aim is to preserve the fruits not to be rotten to be eaten in the family or giving to relatives and neighbours to deliciously eaten. It should be considered that although at that time they did not learn the theory or technique in preserving food just like scientific way and modern technology. But the ancient people can preserve the food by easy method to keep the food stay longer.

Candied Sugar:

Using sugar to preserve the food at present still widely applied. Especially for fruits and agricultural products to produce Thai dessert, sweet taste, and crispy and starchy. Using candied sugar or enamel use to preserve food to make the food stay longer and keep in long method is just to boiled the sugar to stick together then put the food to be preserve, with this method to have the candied food or good tasty food longer. The dessert undergoes with preservation in this of method are candied banana, candied cassava, candied taro, krongkring (small sweetmeat made of pellets flour boiled in coco milk and shaped like cockle shells), khai hia (sweetmeat), bird nest etc.

Churn:

Is the other method that makes the dessert tasty until forget about the valid date of the food. Churn is to reduce the volume of water in the food is the best method. The food use to churn mostly are ripe fruits remains from eating fresh such as mango, banana, star gooseberry etc. all are agriculture products like, potato, peanut, taro, sticky rice etc. The method is not difficult just to spend time a little bit. Firstly the fruits of agriculture product need to churn, need to scramble to make the fruits depart each other. Then put on the golden pot put the fire lightly, use paddle to churn or continuously stir, to make the water saturated outside and to avoid the food stick on the pot. Then add sugar at that time, if the churn food needed to have a good taste. It depend to the grinded coconut or coconut milk, add small amount of salt. Stir until it become sticky then gradually pull down, leave it to cool, then put on the container with seal, the food under the churn process of another one is to churn the flower and coconut blend together with sugar (for best result use sugar in can) it will have a sweet taste you cannot deny, of course you ever eat with many people this sweet is called caramel.

Preserve in Sugar:

Is another way of food preservation in good taste and strange feeling. Preserve in sugar is to put the food on sugar. It will help the sugar out from the food and makes the microbe that makes the food rotten will not grow. At the same time sugar will absorb into the texture of the food. It add more sweet, the food preserve in sugar most people likes to eat especially for girls, no one can deny is fruits with sweet and sour such as mango, bale fruit, star gooseberry, tamarind etc. Preservation in sugar that makes the taste in sweet and sour because sweet will mix with the smell and sour, that sometimes you can forget sour taste. The fruit undergoes with preservation under this process apart it will have a delicious taste it also have a high price. To understand that preserve in sugar makes the food have high price is not a mistake. Because when it is fresh fruit the price is kilogram is just a few baht. But when it comes to preserve the price is merely high, just wait for a time and the fruit will have a sweet taste then sell to have a double price.

Pickled/or preserve in salt:

Is the same method like preserve in sugar. It only differs because it needs only a little sugar but mostly it added a lot of salt. So far it is called salt is the main ingredient secondly is sugar. Food preservation in other way, which is not using the sour fruits, should add the microbe essence. But for sour fruits like mango, star gooseberry, bale fruit etc. it is not necessary because it is salty and sour existed on behalf of fruit preserve in salt such as pickled star gooseberry, pickled mango, pickled guava, jujube, olive, tamarind etc.

Apart from the above mentioned process of preservation. Sugar can do many things especially eaten with dessert made in syrup and coconut cream added with ice. Mostly when it is eaten during hot season it makes us comfortable you cannot deny. Sugar use for syrup is the former granulated sugar. Boiled water with granulated sugar in appropriate ratio. If boiling to have a sweet taste like syrup something like clear to be eaten with sweet or fruits in sweet preserve made of sour fruit steeped in syrup and little salt (loi kaew) such as kraton (fruit tree) palm loi kaew, bale fruit jelly, jelly, sweetmeat made of edible bird nest, balsam apple in syrup, mango in syrup etc. or to be eaten with herbal drinks for health such as bai buabok (creeping herb) juice, bale fruit juice, baitoey (woody plant) juice, lemon grass etc.

But if to stir the sugar until it merely concentrated is to use ripe Thai dessert such as for at least make it as Foi thong (sweetmeat made of egg yolk). Syrup enough to boiled sweetmeat is merely boiled syrup until it will have big bubbles on the center. When putting the paddle it will merely sticky. If the syrup has more bubbles and more concentrated it is good for Thong Yip and if the syrup is more concentrated when it is boiling the pot has full of bubbles good for thong yod (sweetmeat made of eggyolk and sugar). Apart from this, syrup is also good for fruits and other agricultural products such as potato, taro, nut grass, banana (some kinds), squash etc. The dessert boils with syrup to preserve for eaten several days. Therefore cooking Thai dessert using syrup is another way of food preservation.

For coconut cream mostly use is sugar in can because it is aromatic smells and sweet like Thai style. It is referred that sugar in can is go together with coconut cream well. It is more suited when it is mix with scented candle; the taste is very delicious and sweet. Coconut cream is eaten with boiled taro, muskmelon, lod chong (sweetmeat made of noodles and coconut cream), black sticky rice, sweet basil seed etc.

Source: Thaiconfection

Chao Kuai (Grass jelly) Cool and Heat In

2010-07-22T05:56:00.000-07:00

In Thailand grass jelly is known as “Chao Kuai”, and is commonly served relatively plain together with ice and natural brown sugar. Additionally, it can also be served with fruits such as Jackfruit, the fruit of the toddy palm or mixed together with other Thai desserts. This recipe I make it simple with crushed ice and syrup just for two you and I….hihihi…;P

Ingredients:

50 gms Grass Jelly
50 gms Sugar
200 ml Water
50 gms Crushed Ice

Preparation:

Boil the water with the sugar until it is fully dissolved. Leave it to cool.
Cut the grass jelly into cubes or another forms and spoon in the serving bowl.
Add syrup and crushed ice over the grass jelly and serve cold.
You can add more syrup if you like more sweet.

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Pla Krim-Khai Tao (Vermicelli in coconut milk syrup)

2010-06-22T09:03:00.000-07:00

Pla Krim Khai Tao or Vermicelli in coconut milk syrup, a traditional Thai dessert. This dessert mixed between kind of dessert Pla Krim and Khai Tao bring to eat together. The sweetness of dessert Pla Krim. And salty of Khai Tao are combinations. Make a gorgeous taste. Enjoy!

Ingredients:

50 gms Sticky Rice Flour
25 gms Rice Flour
1 Tablespoons Cassava Starch
50 ml flower Water (rose, jasmine, pandan leaves etc.)
200 gms Palm Sugar
250 ml Water
200 ml Coconut Milk
A Pinch of Salt
Water for Boiling
A Bowl of Cool Water

Preparation:

Mix the rice flour, sticky rice flour and cassava starch together.
Add enough of the flower water to form a stiff dough and knead it a little.
Bring a pot of water to the boil.
Pinch off small pieces of the dough and roll them into worm shapes and drop them into the boiling water to cook. They cook quickly, typically one or two minutes depending on size.
Scoop out of the hot water and drop into the cool water to cool down.
Make palm sugar syrup by adding the sugar, to water.
Add just enough water to cover the sugar, then heat until the sugar is light brown and just dissolved and leave to cool.
Add the Vermicelli in the pot. This will make vermicelli absorb the syrup.
To make a salty coconut milk, put coconut milk on the heat, add a pinch of salt and just warm it till steam starts coming off, you just want to warm it.
To serve spoon the vermicelli in a bowl and pour the warm coconut milk over it.

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Mun Ping (Grilled Sweet Cassava ball)

2010-06-22T01:56:00.000-07:00

Grilled Sweet Cassava ball or Mun Ping. Cassava or tapioca is a perennial plant widely grown in many tropical countries, including Thailand as one of the most important commercial crops. We do use a lot of tapioca in our cooking, baking and dessert making. In Asian culture, cassava root is often consumed fresh, either boiled in chunks to be eaten with sugar, or made into all sorts of steamed cakes and puddings. Tapioca seed is also a common ingredient for dessert.

Ingredients:

100 gms Cassava Starch
230 ml Coconut Milk
150 gms Sugar
2 Eggs Yolks
1 Teaspoon Butter

Preparation:

Boil the coconut milk with the sugar on a medium heat until dissolved.
Turn the heat off and mix in the eggs yolks.
Put the cassava starch into a dry frying pan and dry-fry for 20-30 seconds over a high heat (stir constantly). This will give the starch a slight toasted flavour.
Add the starch to the saucepan and stir it in over a low heat - until it forms a thick sticky dough.
Grease a baking tray with a little butter.
Take off pieces of the dough and press them into 2cm diameter balls and place them on the tray.
Cook in an over at 170 degrees celsius until brown, (1 hour is a typical baking time for these).
Serve With Hot Tee or Coffee

Ma-praao Kaew (Crispy Coconut Candies)

2010-06-21T05:27:00.000-07:00

The dessert today I introduce "Ma-praao Kaew" which is basically sweet dried coconut. As usual this was a bit too sweet and crispy. For this recipe you will need middle aged old coconut. Not quite young coconut, not old coconut, just middle aged. You can find this frozen in your Asian supermarket, as medium old coconut “Ma-praao How” or “Ma-praao Roy Kanom”.

Ingredients:

500 gms Shredded Coconut Meat
300 gms Sugar
150 water
Food colouring

Preparation:

Mix the sugar and water together.
Heat and bring to the boil.
Boil the water off to a thick sugar syrup.
Add the shredded coconut, lower the heat and continue stiring until all the liquid has gone.
Let cool a little, taking two teaspoons take out ball shaped lumps on the mixture and let them cool on a drying try.

Grilled Bananas (Gluay Tap)

2010-06-21T04:41:00.000-07:00

Thai babies are fed mashed up banana as easy baby food. One of the first solid foods Thai babies will eat are bananas. Thais also make dried banana chips, sticky sweets, deep fried banana pieces, bananas in coconut milk.. You name it! There are hundreds of ways of preparing banana in Thailand. Thais believe that bananas are very healthy for your body. They have medicinal properties which help with stomach problems and flu. Bananas also have a ton of vitamins. And this recipe call “Grilled Bananas or Gluay Tap” in Thai and basted with sweet sauce. Enjoy!

Ingredients:

1-5 fruits Namwaa Bananas (for 5 Sticks)
5 Sticks for grilling
100 gms Dark Brown Sugar (for Sugar Syrup)
100 mls Water

Preparation:

Slice the Namwaa bananas into 3cm thick slices.
Thread them onto the sticks side ways on
Grill them until browned and cooked through.
You can also dry fry or barbecue them.
Once they're threaded on, bash them with a mallet. (This flattens them and helps break down the fibers making them easier to eat.)
Grill until brown and cooked through, top with the a sugar syrup or honey.
For the sugar syrup heat the dark brown sugar and water in a saucepan until dissolved.
Boil off the water to make the sugar syrup thicker, then pour over the banana.

Lemongrass Iced Tea

2010-06-20T20:32:00.000-07:00

Dried lemon grass leaves to make a zesty, refreshing drink that is highly satisfying both hot and cold. A native of South East Asia, Lemon Grass was introduced to these parts with the growing popularity of Thai cuisine. It has a light lemony taste, with slight hint of ginger. And is known to lift a sagging spirit, as well as aid digestion. Recent studies also show that Lemon Grass has anti-bacterial and anti-fungal properties. Best of all, it tastes great. If you have yet to try it, we recommend it highly. Naturally caffeine-free.

Lemon Grass is a member of the Poaceae family, which includes all the common grasses. Originally from Malaysia, it flourishes in any humid climate. Lemon grass may be harvested several times in a season by cutting the upper portion of the leafy material, which quickly grows back for a second cutting. It is hugely popular among the lovers of Asian cooking, especially Thai food. And had recently found an herbal tea following. Most of the Lemon Grass used as herb tea comes from Argentina, Hawaii and Chile.

Source: Adagio

Flavoring :

from lemon grass 3
fragrant screw pine leaves 3 leaves.
Sugar
Water

How to do:

Clear lemon grass to break clean enough different sectional split.
Fragrant screw pine leaves wash to clean maul split roasted sore enough to put boiled 5 minutes.
Add sugar and let's boil, then turn off the stove and let's it cool.
Serve with ice.

Properties:

Distend the stomach to be bloated tight fix have colic.
Also diuretic for those with symptoms have suppression of urine.
Even less with any limb swelling. Lemon grass oil has effect kill fungi and bacteria.
Helps tract and upper respiratory tract clean. To prevent cold.

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Pink Guava Sweet Taste

2010-06-20T19:58:00.000-07:00

This is a fresh pink guava sweet taste does not look very large. Highly Vitamin C. I drink every morning in hotel breakfast room before go to work while working abroad. I love it. And so I asked for a recipe from the cook. This not so difficult If you can get fresh pink guava, this is one of the most delicious ways to use it. It is a juice, really a smoothy, made from the pulp of the guava fruit. Use larger older guava for this recipe, it will give a sweet/sour taste to the drink.

Ingredients:

120 gms Pink Guava Fruit
5 Tablespoons Sugar Syrup (50-50 sugar & water solution)
236 ml water ( boil )

Preparation:

Peel the guava, take only the outer flesh minus the seeds in the middle.
Mix the guava, syrup and water and blend in a food processor.
Pour over crushed ice.
Optionally a tiny pinch of salt over the top fills out the flavours.

Easy?? Enjoy ka!

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Refreshing Drink - Strawberry Lemonade

2010-05-19T23:26:00.000-07:00

This is not a pure traditional Thai beverage, I almost alcohol drinking and everytime need refreshing drink like this in the morning and this is something new for me and I just try and I love it! This Strawberry Lemonade very tasty and extremely easy drink to make it. Just stir together lemonade and frozen strawberries! I have to thank you Emeril Lagasse where I get this recipe.

Ingredients:

2 cups water
1 cup sugar
1 tbsp grated lemon peel
1 cup fresh lemon juice
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda
Ice
Mint sprigs, garnish
Whole strawberries, garnish

How to do:

In a medium saucepan, bring the water and sugar to a boil.
Reduce the heat and simmer, stirring occasionally, until the sugar dissolves.
Add the lemon peel and lemon juice, stir, and remove from the heat.
Let cool completely, then strain into a clean pitcher.
In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice.
Stir well to combine and refrigerate until well chilled.
Add the sparkling water and stir well.
Pour over glasses filled with ice and serve, garnished with mint and strawberries.

Thai Bubble Tea

2010-05-19T22:34:00.000-07:00

There are many variations to making a bubble tea (or boba tea as it is sometimes called). It can be iced or frozen. I prefer mine iced, and I absolutely love the original Thai flavorings, although you can get anything from strawberry to lychee fruit. Or you can buy this drink in China Town or at a mall kiosk. Tastes just as good!

Ingredients:

3 ½ cup water
1/3 cup Thai tea mixture
1 scoop bubble tea sugar syrup
2 tbsp sweetened condensed milk
2 tbsp tapioca Pearls

How to do:

To make the tea just heat the water to boiling, then using four layers of cheese cloth as a filter, pour the water through the tea four times or until the tea reaches the right color.
To make the tapioca pearls is starting by boil water in a large pot, adding in the tapioca pearls.
The tapioca pearls should float in the water while boiling for about 25 minutes with the cover on.
Turn the heat off and let the tapioca sit in the water for 25 minutes. Rinse the cooked tapioca pearls in warm water and drain.
Then combine everything by mix together the Thai tea, bubble tea sugar syrup and sweetened condensed milk and shake until little bubbles form on the top of the drink.
Add bubble tea tapioca pearls to a 16 oz. cup, and pour your drink over.

Blended Watermelon (Nam Tang Mo Bpan)

2010-04-22T02:45:00.000-07:00

Watermelon blended or Nam Tang Mo bpan in Thai. Watermelon is not only great on a hot summer day, this delectable thirst-quencher may also help quench the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis. Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene etc.

Ingredients:

50 g. Meat Melon (5 tablespoons dish)
1 tsp. Syrup
1/5 tsp salt,
½ cup Boiled water
A little lime juice.

How Mix:

Bring meat watermelon, syrup, salt, boiled water and lime juice put in blender, shaker and Lead to mold to savor the details like and taste as you like.

Asiatica Juice (Nam Bai Boua Bok)

2010-04-22T02:05:00.000-07:00

Asiatic juice or Nam Bai Boua Bok in Thai called with high vitamin. For those who have worked hard on the eyes regularly. It will help the eye, very well. It also has calcium and vitamin B 1. Higher than with other vegetables. Other benefits. Asiatic juice is used to cure sorrow and resolve bruised Skin Care hot in solving brain heart If drinking every day for 1 week can reduce blood pressure. Resolve the inflammation and treat wounds. The gastric blood coagulation soon help drivers pee.

Ingredient:

1 kg Asiatic
750 g brown sugar.
1 tsp Salt
5 liters of water (20 cups).

How do:

Bring everything blended together set fire to be left cold.
Remove filter waste out 1-2 times.
Immersion in the refrigerator to drink every day.

Khanom Jeeb (Thai Dumplings)

2010-04-21T11:17:00.000-07:00

Also written as ‘khanom jeeb‘, these delicious treats originate from China (where they are known known as ’siu mai’). If you find that some Thai food is just too spicy for you, try some of the Chinese-style dishes such as khanom jeeb or salapao which are cheap and tasty snacks without the spice. These can be eaten on there own or as part of a dim-sum style lunch and are usually accompanied by a dipping sauce or soy sauce.

Ingredient for Pastry:

200 gms. Wheat Flour ( Enough for 40 )
2 Tablespoons Oil
1 Teaspoon Salt
1 Teaspoon Sugar
2 Eggs

Ingredient for Filling:

100 gms Pork Mince
3 Shitake Mushrooms
2 Carrots
1 Spring Onion
30 gms Coriander Leaves
1 Egg
2 Teaspoons Salt
2 Tablespoons Oyster Sauce
4 Garlic Cloves
2 Tablespoon Cassava Starch (Or corn starch)

Preparation for Pastry:

Put the salt, sugar, and flour into a bowl and mix it.
Beat the eggs together and mix into the flour.
Knead it until it forms a dough.
Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent a skin forming.

Preparation for Filling:

Soak the shitake mushroom for 5-10 minutes.
Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic,into small pieces. It is easier to blend it in a food processor.
Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.

Assembly:

Cut the dough into very small balls.
On a slightly oiled or floured surface, roll the dough into small circles (approximately 6cms diameter).
Spread the filling evenly over the dough.
Lift up the edges into of the dought to form the sides - this will squeeze the filling into the centre.
For best results pleat the edges of the pastry to form pleated sides of the parcels.

Cooking and Storing:

Add this point you can freeze them on a floured tray, or cook them straight away.
To cook them, place them in a Chinese steamer and steam for 10 minutes.

Serve With:

Mint/Coriander/Lettuce/Sour sauce

Suggestions:

If you like hot spicy food, you can insert a piece of red or green chilli into the centre of the parcel before eating it.

Custard Cream Buns (Sa-la-pao Sai Cream)

2010-04-21T11:00:00.000-07:00

Salapao Sai Cream is Chinese Steamed Buns. White steamed buns called ’salapao’ are a popular snack in Thailand. They are sold at hawker stalls and roadside eateries as well as Chinese restaurants. Fillings for the buns can be savoury or sweet. The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht. The sweet salapao (’sai waan’) may consist of crushed mung beans such as a cream filling (’sai cream’).

INGREDIENTS:

2 cups all purpose flour
½ cup cake flour
½ cup sugar
1 tsp salt
½ tsp ammonia
1 tbsp yeast
1 cup lukewarm water
¼ cup vegetable oil
sheets of paper cut into 2"x2"squares, used as a base

FILLING:

5 egg yolks
1 cup fresh milk
½ cup sweetened condensed milk
¼ cup wheat flour
2 cups sugar
¾ cup butter

PREPARATION:

Combine the sweetened condensed milk, fresh milk and sugar together, stirring well.
Add wheat flour and stir thoroughly until all lumps are dissolved.
Beat the eggs until fluffy, then add the batter and stir to mix well.
Transfer to a double-boiler; simmer over low heat until the mixture thickens.
Add the butter stirring regularly and simmer until thick and done.
Remove from the heat.
Mix the yeast, lukewarm water sugar and salt together Stir until all the sugar has dissolved.
Mix both kinds of flour with ammonia, pour in the yeast mixture and oil.
Knead until a smooth dough is formed.
Place the dough in a greased mixing bowl, cover and let stand until it doubles in size.
Divide the dough into 20 gram portions, roll into balls.
Flatten each ball, and make a dome in the center Spoon I tbsp of the custard filling into the center; gather the sides to seal closely.
Place each bun on a sheet of paper and arrange on the dim sum trays.
Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes.
Remove and enjoy while hot.

Chinese BBQ Pork Bun (Salapao Sai mou Daeng)

2010-04-21T10:40:00.000-07:00

White steamed buns called ’salapao’ are a popular snack in Thailand. They are sold at hawker stalls and roadside eateries as well as Chinese restaurants. Fillings for the buns can be savoury or sweet. Savoury salapao usually consist of barbecued or minced pork. The filling in the picture is ’sai mou daeng’ (’moo daeng’ = red roast pork). In this context, the word ’sai’ means filling. The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht.

INGREDIENTS:

1.5 cups fermented dough
1.5 cups all purpose flour
½ cup cake flour
½ cup castor sugar
1 tsp ammonia
1.5 tbsp baking powder

FERMENTED DOUGH:

2 cups all purpose flour
½ cup cake flour
1 tsp fermented glutinous (sticky) rice flour
¾ cup water
2 tsp vegetable oil

FILLING:

2 cups Chinese B.B.Q. pork, cut into small pieces
1 cup B.B.Q. gravy, I tbsp chopped garlic
2 tsp wheat flour,
2 tbsp light soy sauce
1 tbsp sugar,
1 tsp sesame oil
2 tbsp vegetable oil

PREPARATION:

To make the fermented dough:

mix fermented glutinous rice flour with water and allow to stand for 5 minutes.
Stir in both kinds of flour; add the vegetable oil and knead until smooth.
Place the dough in a greased bowl, cover and leave overnight.

To make the filling:

fry chopped garlic in oil until fragrant add the B.B.Q. pork and stir well.
Follow with the wheat flour and gravy, stirring until the flour is done and thickened. Season to taste with soy sauce, sugar and sesame oil.
Stir together well, then remove from heat.
Mix the dough with ammonia and leave to stand for 5 minutes.
Sift both kinds of flour with baking powder, then add to the fermented dough.
Add sugar and knead until a smooth dough forms.
Divide into 20 gram portions.
Spread the dough into thin sheets, making a dome in the center.
Place 1 tbsp of the filling in the center and gather the sides to form a nice bun shape. Place each bun on a sheet of paper, and arrange on the dim sum trays.
Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes.
Remove and serve hot.

Khao nieow na neua foi

2009-10-20T02:50:00.000-07:00

This sweet shredded Beef with sticky rice or "Khao nieow na neua foi" in Thai. This beef is sweet, shredded beef fillet and is a good contrast to balance spicy food.

INGREDIENTS:(for Beef)

1 kg. Beef Tenderloin
4-5 shallots
1 cup palm sugar
1/4 cup sugar
1/3 cup thin soy sauce
6 cups water
2 cups vegetable oil for deep fry

PREPARATIONS: (for Beef)

Pour water in a pot, bring to boil on medium high heat, wash beef, put it into a pot, reduce heat to low and simmer for 2 hours or until beef is getting tender.
Peel shallots, wash dirt, pat dry and thinly slice.
Heat ½ cup of oil in a wok on medium heat.
When oil is hot, add sliced shallot, fry until fragrant and crisp, drain on paper towel.
When beef is tender, place on a plate and let it cool.
When beef is cool, tear beef into narrow strip.
Heat remaining oil in a wok on medium low heat.
When oil is hot, add shredded beef in a pan, fry until crisp, drain on paper towel.
Fry remaining until all done.
Heat ¼ cup of water in a wok on medium heat.
When boiled, add palm sugar and sugar, stir until dissolve.
Add thin soy sauce, stir well, simmer for a while until sauce is thicker, add fried shredded beef, stir thoroughly, then add fried shallot.
Stir thoroughly, remove from heat, place on a plate and serve with Streamed Glutinous Rice.

Nam Maprow On

2009-10-18T05:42:00.000-07:00

Coconut Juice or Nam Maprow On. This cold coconut juice on a hot summer day is so refreshing. The young coconut is green outside and have soft white coconut inside. After you drink the juice, the bonus is the young coconut meat inside. In Thailand, pregnant moms are encouraged to drink young coconut juice to make their baby's skin be soft and beautiful.

NEED:

1 young coconut

PREPARATION:

Use a big cleaver (use a meat cleaver, not a vegetable cleaver) to make a 'v' mark on the top. Pull it open and stick a straw in opening. After you enjoy the juice, split the whole coconut open and scoop out the white coconut. Use a spoon to scoop out the coconut. If you are having difficutly scoopying it out with just a spoon, your coconut is probably too old. A good one should have a consistency of a mazzarella.

Pineapple Juice

2009-10-18T03:20:00.000-07:00

Pineapple Juice is the sweet juice extracted from pineapples. It is sold unsweetened and sweetened in cans or bottles and as frozen concentrate, and used in many drink recipes, from ordinary mixed drinks to high proof punches.

INGREDIENTS:

1 Whole Cleaned And Skinless Pineapple
1 Cup Of Crushed Ice (Optional Garnish)
1 Large Fresh Mint Sprig (Optional Garnish)

PREPARATIONS:

To create this fresh and delicious juice recipe, please take out your juicing machine.
I like to check that the machine is clean and sterile before using it, as it can collect dust while in storage.
Next you will need to thoroughly clean and rinse your pineapple under cool running tap water.
Moving forward, next trim the skin off of the pineapple, and then proceed to remove the hard core at it's center.
Finally you will need to place a tall glass under the juice machine spout.
Next cut your pineapple into pieces that can fit into your juicer, and then turn the machine on and begin feeding each piece into it one by one.
Depending on the moisture content and freshness of your pineapple, they will generally yield juice equal to about 10% of their overall size.
Pure pineapple juice can be really sweet, so you may want to garnish it with a cup of crushed iced, which will dilute it's sweetness slightly.
Decorate your glass with an optional fresh mint sprig.

Organic Homemade Soy Milk

2009-10-18T02:33:00.000-07:00

Vegans and people who are lactose intolerant appreciate soy milk as a dairy-free substitute in milkshakes, puddings, soups, and creamy sauces. Soy milk contains fiber; it's a good source of protein, low in saturated fat and cholesterol-free. Nowadays, it is very easy to make at home. With 3 cups of soy beans, we can make about 1 gallon of soy milk.

Well you can buy sweetened soya milk in packets, but it's quite easy to make your own if you have yellow soya beans. I've photographed the milk sitting on dried soya beans, but if you can get fresh yellow or even green soya these both work well.

INGREDIENTS:

100 gms Soya Beans
500 ml Water
70 Sugar

PREPARATIONS:

Rinse the soya beans to clean them. If the beans are dried, soak them overnight to soften them.
Blend the soya beans with water and sieve the mixture in a fine cloth sieve to remove the skin and pulp, leaving yourself with a white liquid.
Heat in a pan with soya and the sugar until boiling then simmer for 10 minutes.
Serve chilled.

Papaya smoothy drinks

2009-10-18T02:20:00.001-07:00

Papaya smoothy drinks are easy to make, but it does need a little sugar syrup to sweeten it, otherwise it can taste like a health drink.

INGREDIENTS:

200 gms Fully Ripe Papaya or a Tin of Papaya
200 gms Sugar Syrup
100 gms Crushed Ice

PREPARATIONS:

I prefer to use a canned papaya for this, the fruit is already soaking in syrup and the syrup has it's flavour.
Chop the papaya into pieces, and the syrup from the can, and wizz in a blender until smooth.
Crush the ice, and pour the drink over the ice.

Search for smoothy recipes

Bua Loy Nam Khing (Sweet Ginger Soup)

2009-10-17T22:26:00.000-07:00

Sweet Ginger Soup or Bua loy Nam Khing is another cup of dessert contained in the Vietnamese menu. Eat a dessert made much easier. How to do but is not difficult to do elegantly. The Bua loy have much spare flesh soft, sticky ginger water must taste sweet aroma from the thresh flour out how to gradually enter the water gradually into the flour. Bualoy in Ginger Soup is delicious to eat fresh ginger in water Bualoy palatable. Water is light brown to clear. The color of brown sugar taste is not sweet aroma of ginger held together with sugar, a little spicy flavor.

INGREDIENTS:

500 g of soybean
12 cups of water
2 tbsp of Calcium Sulfate
4 tbsp of tapioca flour
1 kg of old ginger

PREPARATIONS:

Soak soybean in hot water about 1-3 hours or until it inflate.
Take all crust and clean soybean.
Blend soybean, while blend add water little by little. Then filter with white and thin fabric.
Put soymilk on fire, always stir it. If boil put it down from fire.
Burn calcium sulfate then pestle it. Sift it one time before use.
Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard.
Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.

PREPARATIONS for making ginger soup
Clean ginger and pound it lightly, add it to water and boil it.

Kalamae (Sweet Sticky Candy)

2009-10-17T22:20:00.000-07:00

Sweet Sticky Candy or Kalamae in Thai. Kalamae organized a Thai dessert types do not bother with how difficult. Available local raw materials in a delicious sweet taste can be sweet and edible longer. Kalamae very popular. ... This candy that has its origin from France ... We are Thai people prepare to help stir kalamae place for make a gift for older people in Thai New Year or water festival.

INGREDIENTS:

1 kg of sticky rice flour
15 cups of coconut milk
3 burned coconut coir
10 cups of palm sugar
1 g of sesame
Artificial food color
little oil for sprinkle on tray

PREPARATIONS:

Pound burned cococut coir then mix it with 10 cups of water and then filter it with white and thin fabric. You will get black color from nature but if you cannot find and burn coconut coir you can use artificial food color instead.
Knead sticky rice flour with black water, knead it until it mix well then add coconut milk and sugar, stir it until it mix well again.
Put ingredients no.2 to brass pan and put it on fire, use medium heat. Paddle it until it sticky and start to mix well then turn off fire but still continue paddle until it's not sticky with pan.
Put it to tray, sprinkle with sesame and let it cool or you can wrap it like candy also.

Ba Chang (Glutinous rice dumpling)

2009-09-30T00:42:00.000-07:00

Even glutinous rice dumpling or Ba Chang is not Thai dessert but you can buy and taste it anywhere especially around China town. Thailand also has a big china town and around Bangkok you can find. Is there's many Chinese oversea in every city. On Lunar Calendar Festival, every chinese oversea or in Thailand will prepare to do glutinous rice dumpling at home. But I cook just for sometime if I want to them or better is I should buy from Big Supermarket such as a Tesco Lotus.

INGREDIENTS:

300 g Belly Pork
200 g Split mung beans
10 Preserved egg yolks
600 g Glutinous rice
10 pieces Chinese mushrooms
10 pieces Roast duck
2 tsps Five-spice powder

Seasoning

2 tbsps Spicy salt
1 Chicken cube
¼ tsp Pepper
1 tbsps Sugar
2 tbsps Oil
Chinese Mushroom Marinade
¼ tsp Salt
1 tbsp Oil
1 tsp Sugar

Wrapping Materials

10 Dried lotus leaves
20 Straws
30 Bamboo leaves

PREPARATIONS:

Cut the belly pork into 10 large chunks and marinate for 2 days with 2 tsps five-spice powder and 1 teaspoon salt.
Wash and drain the glutinous rice.
Mix well with some of the seasoning (1 ½ tbsps spicy salt, ½ tbsp sugar, chicken cube, oil and pepper).
Soak the mung beans in water to clean.
Drain and add the remaining ½ tbsp each of spicy salt and sugar and mix well.
Wash and soak the Chinese mushrooms.
Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes.
Wash and boil the lotus and bamboo leaves until soft.
Drain and towel-dry.
Place 3 bamboo leaves on a lotus leaf.
Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans.
Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushroom.
Cover with a layer of mung beans and another layer of glutinous rice.
Fold in the leaves to form a square dumpling, then tie firmly with straw.
Prepare a deep saucepan and line with several bamboo leaves.
Put in the rice dumplings, then fill with enough water to cover them.
Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours.
Remove and drain.
Serve hot.

Remarks: Serving for 10 pieces.

Khao tom Mad (Steamed Sticky Rice Pouches with Filling)

2009-08-27T00:38:00.000-07:00

This steamed sticky rice pouches with filling or Thai called "Khao Tom Mad" is easy to miss in the market, this dessert is sold all bundled up in a steamed banana leaf which is ingeniously tied with "string" made of shaved bamboo. Hiding inside is some delicious Thai sweet sticky rice with a filling that includes of banana, black bean or tarot.

INGREDIENTS:

1 2/3 cups sweet (glutinous) rice
2 cups coconut cream
4 tbsp sugar
pinch of salt
8 ounces dried black beans
4 small bananas halved
8 pieces banana leaf (if you use aluminum foil 6"x10")

PREPARATION:

Soak the glutinous rice in water overnight, then drain.
If you want to included the black beans soak them overnight also and boil until soft.
Combine coconut cream, sugar and salt in a separate bowl and stir until ingreidnts absorbed.
Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon.
Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed.
This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let it cool.
Put a small amount of rice on a banana leaf.
Place a banana on top, cover with more rice and black beans
Then fold up the leaf and tie securely.
Repeat until all bananas are used up.
Steam around 20 minutes.
Take out from the heat, leave it cool.
Than unwrap and serve.

Khanom Leum Gleun (Forgot Swallowed)

2009-08-26T22:10:00.000-07:00

:D Don't laugh with the name of my dessert as we do. I don't know why this dessert got this name "Leum Gleun or forget swallowed" I also looking for history of them. Some old people saying that may be because of this dessert exotic and classic smoothing and very delicious that why they are don't want to swallow, they like the dessert stay longer in their mouth that why they are forgot swallowed. What do you think??

Ingredients For Base

600 g Mung Bean Flour
2 cups Rose or Jasmin Water
150 g Sugar
2-3 Food Coloring
Banana leave or molds

Preparation:

Mix the flour, rose water, and sugar and stir until dissolved.
Warm over a medium heat, stir until it goes clear.
Drop onto banana leave prepared and leave it cool.

Ingredients for the Coconut topping:

200 ml Coconut Milk
1 1/2 tbsp Rice flour
1/4 tsp salt

Preparation:

Mix all the ingredients warm over a medium heat, stirring until the coconut thickens and rice flour is cooked through.
Turn off the heat
Pour a thin layer over the mung bean mixture.
Sprinkle a few toasted sesame seeds to garnish.

Khanom Sam Pan Nee (Mixed flour and coconut cream)

2009-08-26T20:23:00.000-07:00

Thai Thai dessert called Kha Nom Sam Pan Nee or dried stirred the mixed flour and coconut cream. Do you believe or not some Thai people believe that who born between 15 February - 14 March (Aquarius) Dominated the attention with candy are rare elements like wind dessert. Thai variety that complement such luck observes New Company share this Kha Nom Sam Pan Nee, Golden Rain or Kha Nom Foi-Thong. Drink is Idea Orange juice, water, water Esawrs and apple juice.

INGREDIENTS:

2 cups Cassava Flour
2 cups Sugar
1 Cup Coconut Cream (Squeeze 3 cup flake coconut meat with white jasmine water)
Food color

PREPARATION:

Stir the flour in drying pan at low heat until color be comes pale yellow.
Then let stand to cooling.
Heat the mixed sugar and coconut cream and boil until it becomes thick.
Bring the thick syrup from the oven and let stand to warming.
Put food color such green, pink, yellow etc. Into the thick coconut syrup.
Pour the pale yellow into the syrup and stir quickly with paddle stick until well mixed.
Take out from the pan. Then cover with a thin cloth.
Put the balls and press into several forms of the molds, if it sticks to molds, lightly cassava flour into, then pick the sweets form the casts and arrange in a serve dish.

Note:

Sometimes, scent with white jasmine or ylang or insense can be ussed.
The sweet must be press into molds while it is hot otherwise it will crystallize.

Khanom Tan (Toddy Palm Cake)

2009-07-21T03:51:00.000-07:00

The fruit from toddy palms can also be eaten and are rich in vitamins A and C, and can be eaten as young fruits, which are soft and juicy and somewhat like lychees but milder and with no pit, or old fruits, which are harder and less juicy. It is this toddy palm pulp that these cakes are made of, along with rice flour, yeast, palm sugar, coconut cream and coconut milk. Toddy Palm Cake they're kind of like sponge cake, a little sweet and different tasting than regular sugar. Enjoy ka!

INGREDIENTS:

4 and ½ cup rice flour
1 cup ripe sugar palm fruit (squeeze the meat)
4 and ½ cup coconut milk
3 cup sugar
3 cup scraped coconut (overripe)
1 tsp. salt

PREPARATION:

Crush the sugar palm fruit with water in a bowl.
Put all of juice in a filter cloth bag and squeeze.
Leave it in the refrigerator for 24 hours.
Boil coconut milk with sugar.
When it's boiling, turn off the fire and leave it cool off.
In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from step2.
Knead well. Make sure it is really soft.
Leave it outside for 4 hours.
Put wet white cloth over top.
Cut banana leave and make a small cup from it.
Pour the mix in banana cups or ceramic cups if you can't make one.
Mix scraped coconut with salt and dress it over top the cake.
Steam on boiling water for 15 minutes.

Tips:

When the dough is ready, you will see bubbles on it. Make sure you don't leave the dough outside too long because it will be sour after you cook. Add 1 and 1/2 tbsp. baking powder to safe time and make it fluffy.

Khanom Mun Sam-pa-lang (Steamed Cassava Cake)

2009-07-21T03:28:00.000-07:00

Cassava Cake is a classic Asia dessert. We have a lot in Thailand and around Asia. The taste are is solf, chewy and fragrance. I always enjoyed this even as a child. Today I going to share you this recipe so that you can enjoy this delightful recipe. Even if you are abroad, you can find many of these ingredients at any asian store. Enjoy ka!

INGREDIENTS:

2 cups of grated Cassava
6 tbsp of tapioca flour
1 tbsp Mung bean Starch
½ cup of sugar
½ cup coconut milk
Food color
1 cup Shreded coconut
½ tsp salt

PREPARATION:

Mix all the ingredient together except Shreded coconut and salt, mix until sugar dissolve for about 5 minutes.
add color Mix well.
mix shreded coconut and salf set aside.
Lay small cups in a steamer and pour the mixture in each cup and Steam for 15 minutes.
top or mix with Shreded coconut before serving.

Woon Krob (Crispy Gelatin)

2009-07-21T02:48:00.001-07:00

This Crispy Gelatin or “Woon Krob” in Thai. This Crispy Gelatin is version for the kids' dessert favorite is also gelatin-free, as well as those colorful with longer keep. Most of the child are like.

INGREDIENTS:

1 ½ tablespoon of gelatin powder
2 cups of floating jasmine water
2 cups of sugar
2 tbsp of arrow root flour
Artificial food color or nature color

PREPARATION:

Mix gelatin powder with floating jasmine water to pot.
Put the pot on fire and stir it until gelatin melt.
Add sugar and stir it until it melt then filter it with white and thin fabric.
Put gelatin on fire again and simmer it until it sticky then put it down from fire.
Split gelatin for mixing with food color.
Pour gelatin to mold or tray and let it become stiff.
Cut harden gelatin in little piece.
Sun-Dried it for 3 times or until its skin hard.

Khao Niew Moon Na Goong (Sweet Shrimp on Yellow Rice)

2009-07-21T00:34:00.000-07:00

This Sweet Shrimp on Yellow Rice or Thai call "Khao Niew Moon Na Goong" recipe may sound strange. It is a dessert but we use shrimp on a base of (non-spicy) curried rice. A common Thai dish, even the ingredients are not common to desserts! But this is "Thai Dessert" Enjoy ka!

Ingredients for Yellow Rice

100 gms Sticky Rice
1-2 Tsp Tumeric
200 ml Coconut Milk
150 gms Sugar
1 Tsp Salt

Ingredients for Sweet Shrimp

100 gms Shrimps
2-3 Garlic Cloves
1 Tsp White Pepper
10 gms Coriander Root or Seeds
100 gms Desiccated (Ground) Coconut
150 gms Sugar
1 Tsp Salt
2 Tbsp Oil
2-3 Drops of Orange Food Colouring
10 gms Sliced Kaffir Leaves for Garnish

Preparation

To make the yellow rice, soak the sticky rice in warm water, and tumeric and leave for 4-8 hours.
Steam the rice until cooked, (approximately 15 minutes).
Place the rice in a bowl, mix with the sugar, salt and coconut milk.
Leave it to soak up the coconut milk.
Now to the shrimp topping.
Clean the shrimp, remove the shell and cut down the back to remove the black thread 'gut'.
Chop the shrimp into a fine mince.
Pound the garlic and coriander root/seeds and white pepper together until well ground up.
Fry the shrimp and pounded mixture in a frying pan with a little oil until part cooked, 30 seconds or so is fine.
Mix the ground coconut with the orange food colouring, add to the frying pan, add the sugar and salt and fry for a further 2 minutes.
The sugar will slightly caramelize.
Serve a small bowl of the yellow rice with the sweet shrimp on top and garnish with some slices of kaffie lime leaves.

Search for Sticky Rice

Nam Ma-Now (Limeade)

2009-07-20T06:12:00.000-07:00

Limeade or “Nam Ma-Now" is a popular drink due to the fact that limes are so readily available. Limeade makes for a fresh twist on lemonade, and is very refreshing. Its light green color also makes it a beautiful drink to serve. For this recipe I used 5 large limes to 7-8 cups water, which makes for quite a flavorful limeade. Feel free to add more water if you find it too strong. ENJOY Ka!

Ingredients:

1 cup freshly squeezed lime juice (about 5 medium to large limes)
7-8 cups water
1 cup white sugar (or more to taste)
ice cubes / fresh fruit garnish (Optional)

Preparation:

Squeeze the limes to make 1 cup lime juice, either by hand (slicing the limes into wedges and squeezing them), or by using a citrus juicer/press.
Remove any small seeds you find.
Pour the lime juice into a large jug, and add 7 cups water.
Add the sugar and stir until dissolved.
Taste-test the lime water, adding more sugar if you prefer it sweeter, or more water if you find the taste too strong or sharp.
Set jug in the re-frigerator to chill for 2 hours, or until cold.
Serve as is, or garnished with slices or wedges of lime, plus a few ice cubes if desired. ENJOY KA! ;D

Tips:

For this drink, it’s best to use fresh limes. Bottled lime juice has a different taste, and might also give an aftertaste which you don’t want.

I-Tim Ga Ti (Homemade Coconut Ice Cream)

2009-07-20T00:14:00.000-07:00

This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.

Ingredients:

800 ml Coconut Milk
200 gms Sugar
5 gms Salt
100 ml Skimmed Milk
75 gms Taro or Sweet Potato
5 gms Corn Flour
Ice-water To Rapidly Cool the Mixture

Preparation:

Chop the taro or sweet potato into large cubes and steam until cooked through.
Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch).
Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan.
Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve.
Warm it to 65 degrees C and keep stirring it. Do not let it boil.
Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid.
Warm the pan a little higher to 80 degrees C for 4 minutes.
Again it must not boil. This is to cook the flour through, without permitting it to become a thick sauce.
The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water.
Once it is cool enough, put it into the freezer until frozen.
While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals.

Note:
The recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai.

Khanom Tuay Fu (Thai Rice Flour Muffins)

2009-07-19T23:39:00.000-07:00

This is the Thai version of muffins. Thai Rice Flour Muffins or Thai called "Kanom Tuay Fu" They are made by rice flour, scented very gently with flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking.

Ingredients:

125 gms Rice Flour
125 gms Sugar
125 ml flowers Water
1 tsp Fresh Yeast
1 tsp Baking Soda
Food Colouring (Optional)

Preparation:

Mix the yeast with the rice flour, add the flower water little by little and mix until the flour is soft.
Add sugar, and the remaining rose water and the baking soda.
At this point you can add 5 drops of food colouring.
Or even divide the mixture into sections and colour each section separately.
Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.
The mixture should be thick but still fluid.
Fill each paper or foil cup to just below the top, the mixture will expand during cooking.
Place in a Chinese steamer for 10 minutes.
You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.
Serve cold.

Kanom Pui Fai (Fluffy Cup-shaped Desserts)

2009-07-19T21:45:00.000-07:00

Fluffy cup-shaped Desserts or Thai call "Khanom Pui Fai" is a sweet and colorful Thai dessert, usually served on a special occasion such as a party to celebrate one's promotion. Also you can find from street food.

INGREDIENTS:

500 g. wheat flour
2 cups sugar
2 duck eggs
2 tbsp. S.P. (leavening agent)
¾ cup condensed milk
2 cup water

PREPARATION:

Beat the eggs well at a high speed.
Add S.P. (leavening agent) and continue beating for about 5 minutes.
Gradually and alternately add sugar and water
Add milk and beat the mixture for 2 minutes.
Fold in wheat flour alternately with water , using a low speed beater.
Pour three -quarter of water into the steamer and heat to boil.
Spoon the mixture into the paper cake cups held in the aluminum molds.
Arrange the mold in the steamer tray.
Steam on medium heat for about 12 minutes.
Remove the cooked Pui Fai from the aluminum molds.
Leave to cool.

Man Sam Pa Lang Chuem (Candied Cassava)

2009-06-11T02:46:00.001-07:00

This dessert make from cassava root as we have candied cassava root in Asia. Once candied the cassava root is chewier and stickier than other candied fruit, due to its natural guminess. This dessert look attractive and It also looked very sweet. But small amounts was very tasty. Try some yourself. This dish cost only 15-20 baht around food street in Bangkok.

Ingredients :

500 g Cassava root
300 g Sugar
2 cup Water

Preparation:

First you have to prepare the syrup by mixing together sugar and water and boil slowly until all the sugar has dissolved.
Strain this through a sieve and then bring it back to the boil once more.
Reduce the heat and then add the cassava roots which have been peeled and cut into two inch sticks.
Once it is cooked through it will have a glazed look as most of the syrup would have been absorbed by the roots.
You top this with a mixture of coconut cream and salt that has been boiled together and then allowed to cool.
And if cannot finish in a day you can keep it in freeze up to 3-5 days.

Khanom Thong-Ek (Wheat Flour Dumpling with Egg Yolks)

2009-06-08T21:29:00.000-07:00

Khanom Thong-Ek or Wheat flour dumpling with eggs yolks. The sorts of sweetmeat that are popularly prepared for the propitious occasions include those with the names of lucky meanings. For instance, the desserts have the names beginning with the world "thong" or gold, like thong yip, thong yot and thong ek. The Thais believe that gold will bring good luck to them. It symbolizes fame and wealth.

Ingredients:

1 cup wheat flour
1 cup coconut milk
1 cup sugar
6 egg yolks

Preparations:

Mix the sugar and coconut milk together, heat over the medium heat when cooked remove from the heat and filter by the thin white muslin.
Simmer the mixed ingredients over the medium heat until the ingredients become thick, remove from the heat.
Continue to stir until cool. Put the egg yolks, mix well.
Heat the mixed ingredient again when it is hot, add each a little of flour mix well until the flour is over.
Remove from the heat. Set aside.
When the sweets is warm.
Put it in the wood molds, press it and remove from the mold.
Decorate the lillte gold foil on the top of sweets.

Phuek Tod Nam-Tan (Deep-fried sugared taro)

2009-06-05T09:51:00.000-07:00

The recipe is easy but the timing is difficult to master, unlike other desserts, this one requires the full attention of the chef in the cooking. At best, the dried sugar syrup should embrace the taro like a casing after the stir-fry, sugar, is on the outside of the taro rather than inside.

Ingredients:

1 kg. Taro
400 g White sugar
½ cup Water

Preparation:

Peel the taro. Trim the ends and sides of taro to make a rectangular block, then slice about 2 or 3 cm thick.
Stack the slices and cut into sticks 2 cm wide (just a tad bigger than that of the pommes Pont Neuf).
Deep-fried with pre-heated oil to golden in color and make sure it is well-done.
Remove the taro and the oil from the wok.
Add white sugar and a little water.
Cook the syrup slowly until the surface of the liquid bubbles.
Add the fried taro.
remove the wok from the fire immediately.
Switch on a fan in full gear and stir the taro in the liquid in the wind.
Which way the wind blow does matter in this case: blow to the taro so the syrup can solidify during the stir-frying.

Khao Niew Dum Piek Pheuak (Taro in Black Sticky Rice Pudding)

2009-06-05T07:39:00.001-07:00

Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice (dark purple more than black) that has both fiber and loads of antioxidants which only makes this baked rice pudding extra enjoyable to eat. You can cook black sticky rice on your stovetop or in your slow cooker or rice cooker. You'll be amazed at the unique taste of the rice in combination with the coconut milk. Add a dab of coconut cream on top, and you have a healthy dessert that's very delicious and guilt-free!

Ingredients:

150 gms Black Sticky Rice
½ cup Taro Cubes
250 ml Water
2 Tbsp Sugar
1 Tbsp Corn Flour or Cassava Starch
1/4 Tsp Salt
100 ml Coconut Milk

Preparation:

Soak the sticky rice in water overnight.
Drain and rince twice.
Steam for 15 minutes in a Thai rice steamer.
Place into a saucepan with the water,
add taro cubes and boil for 12-15 minutes until the rice and taro is soft.
Stir in the sugar and salt, mix the corn flour with a little water and stir that in to thicken the rice.
Continue heating and stirring the rice until it is thick, then spoon it into bowls.
Warm the coconut milk through and pour a little over the rice.
Then Enjoy! ;)

Phutsa Chuem (jujube in syrup)

2009-06-04T21:15:00.000-07:00

Phutsa Chuem (jujube in syrup) is a Kind of fruit preservation to vary Thai desserts. It can be kept for days and is usually served with sliced ice and syrup.

Ingredients:

1 kg. Chinese jujube
8 measuring cups castor sugar
4 measuring cups fresh water

Preparation:

Unseed jujube with carving knife.
Soak in water for 3 hours.
Boil jujube in boiling water over medium heat.
Remove from heat and put in cold water. Drain.
Divide sugar into 2 parts. Mix one with water.
Simmer over medium heat until sugar dissolves.
Drop jujube into syrup and simmer for 20 minutes.
Add the rest of sugar. Simmer until syrup resembles thin cream.

Tofu in Ginger Soup

2009-06-04T08:23:00.000-07:00

“Tao Huay” is how we call it in Thailand is “Tofu in Ginger Soup” however, in fact we usually have it as a dessert or snack. It usually comes with “mini Chinese doughnuts” - very crispy fried flour. This really gives another layer of texture to the dish.

Ingredients:

Ginger, 3 roots, smashed and roughly sliced
Soft Tofu, 1 container
Dark or light brown sugar

Preparation:

Bring 3 quarts of water into boil.
Add smashed ginger into the pot.
Let it cook at medium heat for at least 1 hour.
Turn off the heat when the ginger fully releases the flavor.
The soup should have strong ginger taste.
When serving, put in dark/light brown sugar (2tsp) in each bowl.
Scoop the soft tofu to the bowl.
Add the ginger soup to it and stir to dissolve sugar.

Tips:

Soft tofu is available at Chinese Grocery store, in the refrigerating section.
Warm the tofu in the microwave before plating. It is to be served hot.
If you don’t have light/dark brown sugar, regular white sugar will do.
You may add as much “sugar” as you like or even serve without it.
I like strong ginger flavor, so I would leave it overnight with the ginger pieces in the pot. It will become stronger the next day. If you don’t want it stronger, take the ginger out of the pot after cooking.
The left-over will be good in the refrigerator for a few days.

Jaow Tan Chuem (Palmyra Palm in Syrup)

2009-05-14T00:42:00.000-07:00

Jaow Tan Chuem (Palm) is a kind of preserved dessert from palmyra palm and castor sugar. Simmer sugar over lower heat and add palmyra palm. Continuously simmer until syrup is thick and glossy. It is served in all occasions. Jaow Taan Chuem is also used over Khaw Niew Moon which is called Khaw Niew Look Tan (glutinous rice with palm's seed topping)

Ingredients:

50 palm's seeds
8 cups castor sugar
4 cups fresh water banana leaves

Methods:

Wash palm's seed with pieces of banana leaves thoroughly.
Wipe the outer.
Boil in boiling water and soak in cold water. Drain.
Mix sugar and water. Stir over medium heat until sugar dissolves.
Add palm's seed and continuously boil in cooked syrup for 20 minutes.
Add the rest of sugar. Simmer until syrup resembles thin cream.

Sakay Chuem (Breadfruit in Syrup)

2009-05-14T00:27:00.001-07:00

Castor sugar is a main ingredient of Sakay Chuem. The methods of making Sakay Chuem are alike other boiling in syrub desserts. Choose glutinous breadfruits and soak in saturated red lime water for sticky and served to monks for ment and also served in daily meals.

Ingredients:

1 glutinous breadfruit
8 measuring cups castor sugar
4 measuring cups fresh water

Methods:

Split breadfruit and slice into 1/2 - 3/4 inch wide. Pit.
Wash with boiling water mixed with alum.
Remove to soak in cold water.
Divide sugar into 2 parts.
Mix one with water.
Bring to boil over medium heat and stir until sugar dissolves.
Add breadfruit and simmer over medium heat for 20 minutes.
Add the rest of sugar.
Simmer until syrup resembles thin cream.