Sweet Potato in Ginger Syrup Dessert Recipe (Mun Tom King)

Sweet Potato in Ginger Syrup Dessert Recipe (Mun Tom King)

Ingredients:
500 grams sweet potatoes
1 cup sugar
4-5 mature ginger slices
4 cups water

Preparation :
1. Peel the potatoes, wash thoroughly, and cut into pieces, then soak in the water.
2. Bring the water to the boil, and put in the sweet potato. When the water returns to the boil once again, add the ginger, and continue cooking until the potato is tender and cooked through.
3. Add sugar, and allow it to dissolve completely, then remove from the heat.
4. Serve hot.

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Pandanus Tapioca Pearls Pudding Dessert Recipe (Yok Manee)

Pandanus Tapioca Pearls Pudding Dessert Recipe (Yok Manee)

Ingredients:

• 1 cup small tapioca pearls
• 2 cups grated white coconut
• 1/2 tsp salt
• 1.5 cups sugar
• 3 tsp tapioca flour
• 2 cupswater
• 1/2 cup thick pandanus juice

SPECIAL UTENSIL:
Foil cups, a steamer

Preparation:
1. Wash the tapioca pearls, discarding all the dirt drain and set aside.
2. Toss the grated coconut and salt, steam until heated through, then set aside.
3. Bring the water to the boil and pour over the tapioca pearls. Add sugar and tapioca flour stirring to combine. Follow with the pandanus juice, and stir again.
4. Fill each foil cup with the sweet pearls; arrange on the steamer and steam over boiling water on high heat for 10 minutes, or until done. Sprinkle the salted coconut over the top as garnish.

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Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

Ingredients:
4eggs
2duck's eggs
1/2 cup cooked taro or hulled mung beans, mashed finely
1 cup coconut cream
1/2 cup palm sugar
1/2 cup crisp-fried shallot slices
2 tbs poil from the fried shallots
3 pandanus leaves


Preparation
1. Break all the eggs into a bowl, add sugar and coconut cream. Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved. Strain the mixture through cheesecloth, add mashed taro or mung beans, and mix well. Pour into an 8"x8" baking pan.
2. Bake in an oven at 350°F for 20 minutes or until the custard is done and the surface is golden brown. Remove from the oven, and allow to cool. Sprinkle with the crisp-fried shallot, and cut into 2x2-inch pieces to serve.

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Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe (Tao Suan)

Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe (Tao Suan)

Ingredients:

• 1 cuphulled mung beans
• 1/3 cuptapioca flour
• 3/4 cupsugar
• 1 cupcoconut cream
• 1/2 tsp salt
• 4 cups water

Preparation :
1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for  2 hours.
2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.
3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.
4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.
5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.
6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.
7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

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Spicy Cockle Salad (yum hoy krang )

Spicy Cockle Salad (yum hoy krang )

Ingredients

• 800 grams cockles
• 1 tablespoon shallot, sliced
• 1 teaspoon chili, sliced
• 1/4 cup mint leaves
• 1 tablespoon sliced lemongrass
• 1 1/2 teaspoon fish sauce
• 2 tablespoon lime juice
• 1/2 cup shredded green mango
• mint leaves (for garnishing)

Preparations

1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.
2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.
3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.
4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.

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Fried shrimp with basil leaves (pad ka-prao koong)

Fried shrimp with basil leaves (pad ka-prao koong)

Ingredients

• 450 grams medium-sized shrimps, cleaned, shelled and deviened
• 5 cloves garlic, finely chopped
• 2 tablespoons vegetable oil
• 2 teaspoons black soy sauce
• 2 tablespoons fish sauce
• 1 cup fresh holy basil
• 5-10 chillies, chopped and pounded coarsely
• Dash of ground white pepper

Preparations

1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.

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Chicken wrapped in pandan leaf (kai hor bai toey )

Chicken wrapped in pandan leaf (kai hor bai toey )

Ingredients

• 500 grams skinless chicken breast fillet, cubed
• 5 coriander roots, cleaned and chopped
• 4 garlic cloves, crushed
• 1 teaspoon white pepper
• 1 tablespoon soy sauce
• 3 tablespoons oyster sauce
• 1/2 tablespoon sesame oil
• pandanus leaves, cleaned (for wrapping)
• vegetable oil for deep-frying

Dipping Sauce Ingredients :

• 5 tablespoons sugar
• 2 tablespoons water
• 3 tablespoons soy sauce
• 1 tablespoon black soy sauce
• 1/2 teaspoon salt
• 1 tablespoon roasted sesame seed

Preparations

1. In a medium size bowl, add garlic, pepper, oyster sauce, coriander roots, soy sauce, sesame oil and chicken. Mix together and let marinade for at least 2 hours.
2. Prepare the dipping suace by adding all dipping ingredients in the sauce pan or small wok. With low heat, stir until sugar and salt dissolved well. Wait until the sauce boils, then turn of the heat and transfer the sauce to a dipping saucer.
3. The marinated pieces of chicken are then wrapped in the prepared pandan leaves. Click here to see step by step how to wrap chicken nicely.
4. The wrapped chicken is steamed for about 10 minutes. After steaming, deep fry the steamed wrapped chicken in hot oil until the chicken is fully cooked. Remove and drain.
5. Transfer to a serving dish and serve with the prepared dipping sauce.

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Chicken wings in red sauce (peek kai num-dang )

Chicken wings in red sauce  (peek kai num-dang )

Ingredients

• 600 grams chicken wings (or drumsticks)
• 1 tablespoon pepper
• 1/4 cup chopped coriander (leaves + roots)
• 1 tablespoon fish sauce
• 1/4 cup lemon grass, sliced thinly
• 12 cloves garlic, crushed
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/4 cup tomato sauce
• 1/4 cup whisky (or wine)
• fresh vegetables for garnishing ( cucumber, tomato, etc.)

Preparations
1. In a large bowl, add chicken wings, lemon grass, fish sauce and pepper. Stir until all mixed well and let marinate for at least 2 hours.
2. Heat oil in a wok over medium heat. Then deep fry the chicken wings until golden. Remove and drain.
3. Heat oil in a wok over high heat. Add garlic and stir fry until yellow. Then add tomato sauce, soy sauce, sugar, whisky and a little water. Stir fry quickly until all mixed well. Turn down to low heat.
4. Add fried chicken wings into the suace. Stir fry until the chicken wings are coated with red sauce thoroughly. Transfer to a serving dish, and serve with fresh vegetables.

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Spicy mixed vegetable soup with prawns (Gaeng liang goong)

Spicy mixed vegetable soup with prawns (Gaeng liang goong)

Ingredient

• 1 cup (4 oz) prawns - washed peeled and deveined
• 2 cups (16 fl oz) chicken stock or water
• 1 cup (31/2 oz) pumpkin - cut into bite pieces
• 6 baby corn - each cut into 3
• 1/2 cup (2 oz) straw mushrooms - cut in 1/2
• 2 courgettes
• 2 tablespoons coriander root - chopped
• 3 tablespoons shallots - chopped
• 3 tablespoons garlic - chopped
• 1 big, red chilli - chopped
• 1/2 oz young green peppercorns
• 3 tablespoons ground dried shrimps
• 1 tablespoon white peppercorn
• 1 cup (3 fl oz) water

Preparation
1.Put all the ingredients for the paste into a blender and blend until smooth.
2.Once it is smooth put the paste into a pan along with the chicken stock and bring to the boil. Add the pumpkin and babycorn and cook for 2 minute.
3.Then add the mushrooms and courgettes and cook for a further 2 minutes.
4.Add the lemon basil and fish sauce followed by the prawns and cook for 2 minutes. Serve.

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Coconut Milk Stewed Pumpkin (Buak-Phak-Tong)

Coconut Milk Stewed Pumpkin (Buak-Phak-Tong)

Ingredients

• 6 cups (1 1/2 litres) water
• 1kg pumpkin
• 1 cup (220g) sugar
• 1/2 teaspoon salt
• 4 cups (1 litre) coconut milk
• 1 cup (250ml) coconut cream

Preparation
1. Skin and seed the pumpkin. Cut into 2cm chunks.
2. Mix the sugar, salt and coconut milk in a saucepan then bring to a boil. When the sugar has dissolved add the pumpkin and cook until tender.
3. Add the coconut cream and heat until hot. Remove from the heat.
4. Pour into bowls and serve. This dessert tastes good hot or cold.

 Serves: 6

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Black sticky rice with coconut milk

Black sticky rice with coconut milk

Ingredients

• 200g uncooked black glutinous (sticky) rice
• 1.25 litres of young coconut juice
• 400g sugar
• 240g grated young coconut flesh
• 250ml coconut cream
• ½ teaspoon salt

Preparation
1. Wash the rice twice and place in a pot. Add the coconut juice and cook over medium heat until the rice is cooked and has split.
2. Add the sugar and cook until dissolved. Add the coconut meat, heat through and remove from the heat.
3. To serve, place the rice in individual bowls and top with the coconut cream. Enjoy!

 Serves: 4

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Steamed Thai pumpkin cake

Steamed Thai pumpkin cake

Ingredients

• 25g tapioca starch
• 60g rice flour
• ½ tablespoon arrowroot
• 125ml (½ cup) coconut cream
• 100g sugar
• 1 pumpkin (about 1 kg), peeled, seeded and grated
• 250ml (1 cup) coconut milk
• a good pinch of salt

Preparation
1. Mix the tapioca starch, rice flour and arrowroot together. Gradually add the coconut cream and stir constantly until all the cream has been used, about 10 minutes.
2. Add the sugar, pumpkin, coconut milk and salt. Stir until the sugar is dissolved.
3. Pour the batter into a square 25cm cake tin or tray. Steam for 25 minutes.
4. Cool the cake and cut into squares. Serve and enjoy!

 Serves: 6

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Thai Egg Salad

Thai Egg Salad

For 2 Serving

Ingredients

• 2 boiled egg, cut into well pieces
• 100 grams chicken (or shrimp)
• 1 onion, finely sliced
• 1/2 carrot, finely sliced
• 1/2 lettuce, cut into pieces
• 1/4 cabbage, finely sliced
• 50 grams corn

Salad Dressing

• 2 eggs, yolk only
• 4 tablespoons lime juice (or vinegar)
• 5 tablespoons condensed milk
• 1 teaspoon salt
• 1 cup vegetable oil (or olive oil)

Preparations

1. Heat water in a pot. Until boiling, add chicken or shrimp. Stir until cooked thoroughly. Remove, drain, and finely sliced (for chicken) and set aside.
2. Wash fresh vegetables in clean water, also cut into well pieces (if needed). Then, arrange in a serving plate.
3. Prepare salad dressing : Mix together egg yolk, condensed milk, lime juice (or vinegar), oil and salt. Stir until all ingredients mixed well.
4. Serve prepared vegetables with chicken (or shrimp) and salad dressing (pour dressing on top or separate).

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Soup with Tofu and Seaweed(tom jued tao-hoo sa-rai)

Soup with Tofu and Seaweed(tom jued tao-hoo sa-rai)

For 2 Serving

Ingredients

• 150 grams minced pork
• 30 grams black dried seaweed, cut into well pieces
• 200 grams tofu, cut into well pieces
• 2 scallions, cut into 1" long
• 1 chinese celery, cut into 1" long (keep 2-3 leaves for garnishing)
• 1/2 teaspoon dry-pickled vegetable
• 1/4 teaspoon sugar
• 1 teaspoon fish sauce
• 1/2 teaspoon soy sauce
• 1/2 teaspoon ground pepper
• 1 tablespoon fried garlic (for garnishing)
• 2 cups soup (or water)

Preparations

1. In a big bowl, mix together minced pork, sugar and fish sauce (1/2 teaspoon). Let marinate for 30 minutes.
2. Heat soup (or water) in a pot over medium heat. Add marinated minced pork (use spoon to make round shape pork balls). Stir until the pork is nearly done.
3. Add tofu, scallions, dry-pickled vegetable, chinese celery and seaweed. Then season with fish sauce (1/2 teaspoon), and pepper. Stir until all mixed well. Remove from heat.
4. Transfer to a serving bowl. Sprinkle with chinese celery leaves and fried garlic. Serve immediately with hot steamed rice.

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Noodle in Fish and Anchovy Curry Paste

Noodle in Fish and Anchovy Curry Paste

For 2 Serving

Ingredients

• 4 cups anchovy soup
• 20 dried chilies
• 1/4 cup sliced lemongrass
• 4 pieces of sliced galangal
• 7 red shallots
• 2 tablespoons garlic
• 1 fish (any meaty white fish) weight 400-500 grams, clean and boil in hot water, remove the bone (use only meat)
• 800 grams noodle
• boiled egg and fresh vegetables (string bean, bean sprout, mint leaves, cucumber, etc.)

Preparations
1. Heat anchovy soup in a pot over medium heat. Add dried chili, lemongrass, galangal, red shallot, and garlic. Wait until boiling, then remove from heat. Separate the soup and the ingredients in the pot.
2. Grind the ingredients that are separated from soup (dried chili, lemongrass, galangal, red shallot, garlic)in a mortar and pound until mixed thoroughly (or using food processor). Then add cooked fish fillet and grind again until mixed well.
3. Heat anchovy soup in a pot again . Then add prepared herb and fish mixture (2nd step). Wait until boiling, add salt or others as your desired taste. Remove from heat and transfer to a serving bowl.
4. Arrange noodle in a plate. Serve immediately with prepared soup, boiled egg and fresh vegetables.

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Fried Shrimp Salad (salad koong tod )

Fried Shrimp Salad (salad koong tod )

For 2 Serving

Ingredients

• 5-8 medium-sized shrimps, cleaned and shelled
• fresh vegetables and fruits (cucumber, tomato, cabbage, cantaloup, etc.)
• 150 grams wheat flour (or all purpose flour), dissolved in water
• 1/2 tablespoon mayonnaise (for dressing salad)
• 1tablespoon salad cream (for dressing salad)
• 1 tablespoon condensed milk (for dressing salad)
• cooking oil

Preparations
1. Heat oil in a wok over medium heat. Dip the shrimp in prepared flour (already dissolved in water), then add in the wok. Fry until golden and crispy. Remove, drain and set aside.
2. Wash vegetables and fruit in clean water. Cut into well pieces. Arrange in the serving plate.
3. Prepare the dressing by mix together mayonnaise, salad cream and condensed milk. Stir until mixed well.
4. Put the fried shrimp over prepared vegetables + fruits. Pour the dressing over the shrimp and serve immediately.

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