Krayasart.

Krayasart which means food for the Sart Rite is prepared from rice, bean, sesame and sugar cooked into a sticky paste and then wrapped with a banana leaf. After making Krayasart people would take it to the temple to be offfered to the monks on Sart Day. At the temple, a raised-platform would be erected in a long line on the temple grounds and the monk’s alms-bowls would be placed on it. People would then put Krayasart in the alms-bowls till they were full of Krayasart. Then Krayasart would be transferred into a bamboo basket by the temple boys. At the same time, food and dessert would be separately offered to the monks at their lodging. At The end of the offering ceremony, people would perform a ceremony of pouring the water of dedication, in order to transfer merit to other beings, as people believe that if they did not offer Krayasart to monks, their dead relatives would have nothing to eat and thus they would be condemned as having no gratitude towards their benefactors.

Ingredients
4 April rice track
4 popped rice
4 roasted peanuts
4 roasted white sesame seeds
2 ½ sugar
1½ sugar-year tab
2 ½ splay SAT
¼ honey
2 coconut milk
Methods
1. Mixed sugar-year tab in coconut milk mix and filter in your pan, Heat.
2.Heat honey ,sugar, sugar-year tab and splay SAT (soft power and can not mix) 30-40 minute. Leave it to cool.
3.Add and mix April rice track, popped rice, roasted peanuts, roasted white sesame seeds in (2)

Boiled corn.(Kow poad wan tom)

Boiled corn.


Cut ends from ears of corn and remove all but 3 or 4 layers of the shuck. Stand the corn in the bottom of the can, large end down. During the last 30 minutes of cooking time, place 1 pound of shrimp in the can.In thai we add salt and some milk orScrew pine in water boiling.





On thai street,Kow poad wan tom are General you can buy 10 0r 20 baht:piece

Thai Noodle

The menu choice for many Thais. Everywhere in Thailand there are shops selling noodle soup.Thai noodles style.


Pad Thai (Thai Fried Noodles)


yen dtaa foh(Pink Seafood Noodles )




raat naa /rad nha(Noodles in thick gravey )



pat see iw (Fried noodles in soy sauce)

ba mee gieow(Egg noodles with wontons )

Chao Kuay( a kind of Chinese vegetable jelly black in color)

In Thailand Chao Kuay Cha Kang Rao are extremely popular street drink among young students and thai people.This one was only 10 baht

Loog Chin Ping (Thai toast meatballs)

Grilled meatballs on sticks are extremely popular street snacks among young students. After school, and whenever there's a school fair, you'll see hordes of kids walking along with look chin ping in their hands. Yet an appetite for the (usually pork or beef) meatballs is not exclusive to youngsters, the toothsome treats are well-loved by adults of all ages. Though very easy to prepare, top-quality look chin ping is becoming more and more difficult to find nowadays.

Khao griap bpak mor

Khao griap bpak mor or Kanom bpak mor is healthy menu because it low fat and Thais like to eat it with fresh vegetable. In addition ,The selenium in garlic not only helps prevent heart disease, but also provides protection against cancer and heavy metal toxicity.

Khanom Krok

Another one of my favourite street food snacks has to be khanom krok. This can be loosely translated into English as Coconut Pudding. It is basically a mixture of flour batter and coconut cream cooked in a pan over a charcoal fire. You can find them in most places around Thailand with the same basic recipe.

Ingredients (bottom layer)

1 cup rice flour

2 cups water

1/3 cup steamed (cooked) jasmine rice

1/2 cup grated, dried coconut (available in the baking section of most supermarkets)

1/2 teaspoon salt

Ingredients (topping)

1 cup coconut cream
1/2 cup sugar
1.5 teaspoon salt

1 green onion (scallion) chopped (optional)

Method (bottom layer)

Mix 1 cup rice flour with 1 cup water in a bowl. Mix well, and let it sit for at least an hour (overnight is ok). In a blender, mix 1/3 cup cooked jasmine rice with 1/2 cup grated coconut, add the salt, then and add 1 cup water. Blend together until finely mixed. Pour this into the bowl of rice flour and water that's been sitting. Mix well by hand. Set aside.Method (topping)Mix coconut cream, sugar and salt in a bowl until dissolved. If you decide to use green onion, add it now.Cooking the Khanom KrokThe video below is an excellent way to learn the method of cooking khanom krok. Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. Using a spoon (our Thai spoon, with sharp edges and made of stainless steel, works perfectly), add the bottom layer mixture into each hole so it's about 2/3 full. Wait a moment, then pour about 2 teaspoons of the topping mixture into each hole to fill it up. Cover the pan with a lid (any lid will do, just set it on top of the pan), and cook until the cups turn slightly brown and crisp around the edge (about 8-10 minutes, or a bit more). Remove each cake, and serve warm. Usually the cakes are served as two (one placed on top of the other as shown below).

Khanom Maprao Gaew(Shredded and Dried Coconut Glazed with Sugar)

Khanom Maprao Gaew

Ingredients
3 cup overripe coconut
3 cup coconut palm sugar


Methods
1. Scrape the coconut. Make it long with about 1cm. wide.
2. Simmer the coconut palm sugar until it's dissolved.3. When it's boiling, add scraped coconut. Mix well.
4. When it's getting to dry. Remove it to a tray.
5. Use fork to roll it as big as one bite. Leave it until the sugar is dry and stick to the coconut. Do the same thing with the rest.
If the coconut doesn't get solid later, that means you took too short time on simmering.

Khanom Kai Hong (fried dessert balls like doughnuts almost)

Khanom Kai Hong

Ingredients
3/4 cup lime water
1/2 cup steamed and mashed pumpkin
3 cups sticky rice flour
1 and 1/2 cup rice flour
1 tbsp. salt1/2 cup coconut milk
1/2 cup sugar
3 cups mung bean (steamed and grounded)
1 bottle of vegetable oil

Stuffing
1/3 cup vegetable oil2 tbsp. minced onion
1 tbsp. pepper
1 tbsp. minced coriander roots

Sugarcoat
1 and 1/2 cup sugarWater Cooking

Methods
1. Mix two kinds of flour altogether. Knead it with pumpkin and gradually add lime water and milk while you knead it.
2. Knead it very well and make a ball of 1 inch size.
3. Now make the stuffing.
4. Ground coriander roots, onion and pepper very well. Heat the pan and add vegetable oil in it. Fry until the mix turn yellow.
5. Add mung bean, which is already cooked and mashed, in the pan. Mix well.
6. Next, add sugar and salt. Stir it until the stuffing get dry and you can make a ball from it.
7. Roll it into a ball, a little smaller than the first ball you made from flour.
8. Flatten a flour ball. Place stuffing in the middle and wrap it into a ball again. Make sure you don't see the stuffing when you finish.
9. Deep fry in hot vegetable oil. Remove when it turns to yellow.
10. Mix sugar with water. Boil it until the syrup gets very thick. Dip the fried ball into it and remove it to the tray.
11. When it's dry, you will see the white sugarcoat. Leave it cool off.

Khanom Sung Khaya Bai Toey

Sung Khaya Bai Toey

Ingredients
1/2 cup concentrated pandanus juice
1/2 cup coconut milk
3 tbsp. sweet condensed milk
3 tbsp. sugar
2 tsp. wheat flour
1 yolk

Methods
1. Mix concentrated pandanus juice, coconut milk, sweet condensed milk and sugar in a bowl. You may add more sugar if you like it sweeter.
2. After that, add yolk and wheat flour. Mix it very well. Then, pour it on white cloth filter.
3. Put it in a glass bowl that is used for microwave. Wave it on high without closing the bowl for 1 minute.
4. Bring it out to stir and wave it again for 1/2 minute.
5. Bring it out to stir again and wave it for another 1/2 minute.
6. After that, leave it cool off.

Serve with bread.This is the jam Thai people love to have it with bread or fried bread in the morning. When I was at Ubon Ratchathani University, there is a cafeteria I worked as a part-time job and it was the place where I learn how to make this jam. We served Sung Khaya Bai Toey (Pandanus Jam) with steamed bread and it had sold out before midnight of everyday. Try it :) it tastes really good.

Khanom Taan(Sugar Palm Cake)

Khanom Taan


Ingredients
4 and 1/2 cup rice flour
1 cup ripe sugar palm fruit (squeeze the meat)
4 and 1/2 cup coconut milk
3 cup sugar
3 cup scraped coconut (overripe)
1 tsp. salt

Methods
1. 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.
2. Boil coconut milk with sugar. When it's boiling, turn off the fire and leave it cool off.
3. In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from step2.
4. Knead well. Make sure it is really soft. Leave it outside for 4 hours. Put wet white cloth over top.
5. 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.
6. Mix scraped coconut with salt and dress it over top the cake.
7. 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, with this amount you can make 130 small cups of sugar palm cake.

Ice-cream Gati Sod (Coconut Flavored Ice-cream in Thai)

Thai style ice-cream has almost the same main key as the ice-cream in all around the world. We mix fruit with coconut milk, syrup, lemon juice, and salt. Put it in the freezer and blend. Then put it back in the freezer and blend it again. Do like this many times until the ice-cream gets soft.
Ingredients
4 cup thickest coconut milk
3/4 cup coconut milk
3/4 cup sugar2 gelatin
1/4 tsp. salt
1/4 tsp. green noodle (optional)
1/4 cup jack fruit
1/4 cup cooked taro
1/4 cup candied palm nut
3 cup water
1/4 cup sticky rice mixed with coconut milk
1/4 cup boiled potato in syrup
1/4 cup bean with red-brown seeds
1/4 cup cut bread
1/4 cup roasted peanut

Methods
1. Pour 3/4 cup coconut milk in the pot. Cut gelatin in small pieces and add it into the pot.
2. Leave it until the gelatin gets soft. Now, heat it on the stove in low fire and stir until it is dissolved.
3. Remove from the stove and leave it cool off.
4. Then, in a different pot mix 4 cup thickest coconut milk with sugar and salt.
5. Put coconut milk from step 3 and 4 together in stainless pot and mix very well.
6. Put the pot in a freezer. When it is hard, blend it in the blender. After that, put in back in a stainless pot and keep it in the freezer again.
7. Do step 6 about 10 times. Blend it finely until it is soft.

Use green noodle, jack fruit, cooked taro, candied palm nut, sticky rice mixed with coconut milk, boiled potato in syrup, bean with red-brown seeds, cut bread, roasted peanut as topping. Anything you wish!

If you have ice-cream maker machine, I bet it must be a lot easier!

Khanom Sago Sai Moo(Sago and Pork)

Ingredients
1/2 cup minced pork
2 cups sago (small size)
3/4 cup pickled radish
1 cup onion (cut)
1/2 cup roasted peanut (ground)
4 coriander roots6 cloves garlic
15 Thai pepper
2 tbsp. palm sugar
2 tbsp. fish sauce
2 tbsp. olive oilCooking

Methods
1. Ground coriander roots, garlic and Thai pepper together.
2. Fry the mix above in hot pan with olive oil until it smells nice. Then, add pork and cook for 5 minutes.
3. After that, add onion, palm sugar, and fish sauce. You can adjust the taste as you like. Now, mix well.
4. Add pickled radish and roasted peanut.
5. Stir-fry until the everything get thick. Use low heat. Be careful, don't burn it. When the mix is thick, it will be easy to mold. Turn off the fire.
6. Next step, we will make the sago. Clean sago one time with water. Drain it and then soak in water for 1 hour.
7. After that, squeeze the sago very lightly with your hands. Take only your thumb size and flatten it. Put the stuff from number 5 in the middle. Now mold it in round shape.
8. When you finish, steam for 15 minutes.
9. Serve with lecttuce, red chilli peppers and coriander

Tips
Dip your hand in water while you mold the sago. It will not stick in your hand and the shape will be pretty.Fry minced garlic and dress it on sago. Oil will help sago not to stick and garlic it will give the best odor.

Kha-nom Mo Gaeng/Khanom mor kang (Egg Custard Pudding)

Kha-nom Mo Gaeng is one of our famous Thai dessert. Maybe you have a question why Thai people choose palm sugar for all kind of food, especially when we cook Thai dessert. Palm sugar has a nice color and odor, and of course its unique taste with high cholesterol. No wonder I am getting fat!

2 cups coconut cream
6 duck's eggs
1 tbsp. wheat flour
1/2 tsp. salt
1 and 1/4 cup palm sugar
1 cup fried onion (slice onion thinly and fried until it turn brown)

Methods

1. Well mix the coconut cream, palm sugar and wheat flour.
2. In a different bowl, beat duck's eggs and then add salt.
3. Mix number 1 and 2 altogether in a pot. Then, cook it with medium heat for 5 minutes.
4. Next, move it from the pot into a bowl.
5. Put the bowl in cooking oven with 350F for 35 minutes or until the surface turn to brown.
6. Top with fried onion.