Thursday, November 19, 2009
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.
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
2 coconut milk
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)
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
Tuesday, May 26, 2009
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)
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.
Ingredients (bottom layer)
1/2 cup sugar
1.5 teaspoon salt
Khanom Maprao Gaew
3 cup overripe coconut
3 cup coconut palm sugar
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
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
1/3 cup vegetable oil2 tbsp. minced onion
1 tbsp. pepper
1 tbsp. minced coriander roots
1 and 1/2 cup sugarWater Cooking
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.
Sung Khaya Bai Toey
1/2 cup concentrated pandanus juice
1/2 cup coconut milk
3 tbsp. sweet condensed milk
3 tbsp. sugar
2 tsp. wheat flour
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.
Monday, May 25, 2009
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
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.
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.
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.
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
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!
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
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
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 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!
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)
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.