Wednesday, August 21, 2013

Ingredients: 
  2/3 cup mungbean flour
  1 1/3 cups rice flour
  1 large egg
  1/2 cup palm sugar
  3/4 cup lime water (see below)
  1/4 teaspoon salt
  4 tbsp Thai Ovaltine (optional)

Method:
  Prepare lime water by mixing one tablespoon lime paste to 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom. Use 3/4 cup water from the top of your container for the recipe, and discard the rest.

  With a cleaver or sharp knife, carefully shave 1/2 cup palm sugar from a cake of palm sugar, avoiding large chunks.

  Sift the two flours into a mixing bowl. Add the egg, lime water, palm sugar, salt and Ovaltine. Mix well. Set aside for 10 - 15 minutes.

Ingredients: White Cream
  3 egg white
  1/2 cup sugar
  5 drops lemon juice

Method:
  Place egg whites and lemon juice in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes, until thick and shiny.

Ingredients: Coconut Topping (or use dried coconut)
  1 cup grated fresh coconut
  3/4 cup sugar
  3 tablespoons water

Method:
  Heat all ingredients in a small sauce pan on low heat. Keep stir until thick. Remove from heat.

Preparing the Khanom Buang
  Preheat the griddle, use high heat (not the highest setting, but almost). With your kra-ja, circle it around in the batter. To make it easy, catch some batter on the top of the round spreader. Then in a smooth motion move over the griddle, let the batter drop onto the griddle, and spread around in a nice circle using your wrist. Prepare a few of these pancakes, then put your kra-ja in a bowl of water. Reach for the other kra-ja which should be in the white cream. Spread some white cream on each pancake. Top with coconut. With a spatula lift the pancake half-way and push it down (as shown in the video). Now you're probably the first person in your community to ever make Khanom Buang, congratulations!

  Notes: The lime water makes it crispy, don't prepare this without it. Your kra-ja should be clean and dry each time you start using it. Don't add too much white cream. The tool you see the street vendor using to lift and crease the khanom buang is called "Lek Po See" which is a simple scraper found in a hardware store, but we used a wooden spatula because our griddle has a nonstick surface.


 เป็นขนมไทยโบราณที่มีขั้นตอนการทำไม่ยากนัก แต่ส่วนที่ยากคือ การละเลงแป้งให้เป็นแผ่นกลม บาง และกรอบ ต้องใช้เทคนิคและฝีมือที่ต้องฝึกหัดจนเกิดความชำนาญ ส่วนของไส้แบ่งเป็น 2 รสคือ ไส้หวาน ประกอบด้วย ฝอยทอง ลูกพลับ งา และลูกเกด ส่วนไส้เค็ม ประกอบด้วย หน้ากุ้งผัดกับมะพร้าว และโรยหน้าด้วยผักชีเพื่อให้มีกลิ่นหอม

ส่วนผสมแป้งขนมเบื้อง 
  แป้งข้าวเจ้า 100 กรัม
  แป้งถั่วเขียว 50 กรัม
  แป้งสาลี 25 กรัม
  ไข่แดง 1 ฟอง
  น้ำตาลปี๊บหรือปึก 2 ชต.
  น้ำปูนใส 1/2 ถ้วย

ส่วนผสมไส้ครีมสีขาว 
  ไข่ขาว 2 ฟอง
  น้ำตาลปิป 500 กรัม

ส่วนผสมไส้เค็ม 
  กระเทียม พริกไทย รากผักชีโขลกรวมกัน 1 ช้อนโต๊ะ
  กุ้งสดปอกเปลือกสับละเอียด 1 ถ้วย
  น้ำมันพืช 2 ช้อนโต๊ะ
  ใบมะกรูดหั่นฝอย 2 ช้อนโต๊ะ
  น้ำปลาดี 1 ช้อนโต๊ะ
  น้ำตาลทราย 1 ช้อนโต๊ะ
  ผักชีไว้แต่งหน้า

ส่วนผสมไส้หวาน 
  ฝอยทอง 2 ถ้วยตวง
  มะพร้าวแก่ขูดฝอยเป็นเส้นยาว 2 ถ้วยตวง
  งาขาว 1/2 ถ้วยตวง

วิธีทำแป้ง 

  1. ผสมแป้งแป้งข้าวเจ้า แป้งถั่วเขียวและแป้งสาลีเข้าด้วยกัน ใส่ไข่แดงลงในแป้ง เคล้าให้เข้ากัน ใส่น้ำตาลและเกลือป่นลงไป นวดให้เข้ากัน
  2. จากนั้นเติมน้ำปูนใสลงในแป้ง ค่อยๆ นวดแป้งพร้อมกับทยอยเติมน้ำปูนใสที่ละน้อยจนแป้งเข้ากับส่วนผสมอื่นเป็นเนื้อเดียวกัน ใช้เวลานวดประมาณ 10 นาที แล้วจึงเติมน้ำปูนใสที่เหลือจนหมดคนให้เข้ากัน

วิธีทำไส้ครีมสีขาว 
  ผสมน้ำตาลกับไข่ขาวตามส่วน ใช้มือขยำให้เข้ากันก่อนจึงตีโดยใช้ที่ตีไข่หรือปั่นให้ขึ้นฟูเป็นสีขาวและตั้งยอดแข็ง

วิธีทำไส้เค็ม
  1. ผสมกุ้งกับมะพร้าวแล้วสับให้เข้ากัน
  2. เทน้ำมันลงในกะทะตั้งไฟปานกลาง พอน้ำมันร้อนใส่กระเทียม พริกไทย รากผักชีที่โขลกรวมกัน ลงผัดให้หอม
  3. ใส่กุ้งกับมะพร้าวลงผัดรวมกันจนสุก ปรุงรสด้วยน้ำปลาดี และน้ำตาลทราย แล้วตักขึ้นจากกระทะใส่ภาชนะพักไว้

วิธีทำขนมเบื้องไทย
  1. ทาน้ำมันที่กระทะก้นแบนให้ทั่ว (กันติดกระทะ)ตั้งไฟพอร้อน ตักแป้งหยอดใส่กระทะ ใช้กระจ่าละเลงให้มีขนาดเส้นผ่าศูนย์กลางประมาณ 6-7 นิ้ว ให้มีความบางสม่ำเสมอกันทั่วแผ่น
  2. เมื่อแผ่นแป้งเริ่มสุก ตักไส้ครีมสีขาวพอประมาณทาบนแผ่นแป้ง โดยวนให้อยู่รอบๆขอบแผ่นแป้ง
  3. เมื่อหน้าไส้ครีมสีขาวร้อนจนเดือดเป็นฟองอากาศ จึงตักไส้เค็มใส่ลงไปและเด็ดใบผักชีใส่ลงไปสัก 1 ใบ (ส่วนไส้หวานให้ตักฝอยทอง งาขาว และมะพร้าวขูดฝอยเป็นเส้นใส่ลงไปพอประมาณ )
  4. เมื่อแป้งเริ่มเกรียมกรอบให้แซะแป้งขึ้นพับครึ่งวงกลม แต่ไม่ต้องปิดสนิทตักใส่จานเรียงไว้

ขนมเบื้องเราแป้งหนามากเป็นเพราะเราไม่มีกะจ่าที่ใช้ละเลงแป้ง แป้งเลยหนาไปหน่อย


6:45 PM Chowalit Pinphet
Ingredients: 
  2/3 cup mungbean flour
  1 1/3 cups rice flour
  1 large egg
  1/2 cup palm sugar
  3/4 cup lime water (see below)
  1/4 teaspoon salt
  4 tbsp Thai Ovaltine (optional)

Method:
  Prepare lime water by mixing one tablespoon lime paste to 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom. Use 3/4 cup water from the top of your container for the recipe, and discard the rest.

  With a cleaver or sharp knife, carefully shave 1/2 cup palm sugar from a cake of palm sugar, avoiding large chunks.

  Sift the two flours into a mixing bowl. Add the egg, lime water, palm sugar, salt and Ovaltine. Mix well. Set aside for 10 - 15 minutes.

Ingredients: White Cream
  3 egg white
  1/2 cup sugar
  5 drops lemon juice

Method:
  Place egg whites and lemon juice in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes, until thick and shiny.

Ingredients: Coconut Topping (or use dried coconut)
  1 cup grated fresh coconut
  3/4 cup sugar
  3 tablespoons water

Method:
  Heat all ingredients in a small sauce pan on low heat. Keep stir until thick. Remove from heat.

Preparing the Khanom Buang
  Preheat the griddle, use high heat (not the highest setting, but almost). With your kra-ja, circle it around in the batter. To make it easy, catch some batter on the top of the round spreader. Then in a smooth motion move over the griddle, let the batter drop onto the griddle, and spread around in a nice circle using your wrist. Prepare a few of these pancakes, then put your kra-ja in a bowl of water. Reach for the other kra-ja which should be in the white cream. Spread some white cream on each pancake. Top with coconut. With a spatula lift the pancake half-way and push it down (as shown in the video). Now you're probably the first person in your community to ever make Khanom Buang, congratulations!

  Notes: The lime water makes it crispy, don't prepare this without it. Your kra-ja should be clean and dry each time you start using it. Don't add too much white cream. The tool you see the street vendor using to lift and crease the khanom buang is called "Lek Po See" which is a simple scraper found in a hardware store, but we used a wooden spatula because our griddle has a nonstick surface.


 เป็นขนมไทยโบราณที่มีขั้นตอนการทำไม่ยากนัก แต่ส่วนที่ยากคือ การละเลงแป้งให้เป็นแผ่นกลม บาง และกรอบ ต้องใช้เทคนิคและฝีมือที่ต้องฝึกหัดจนเกิดความชำนาญ ส่วนของไส้แบ่งเป็น 2 รสคือ ไส้หวาน ประกอบด้วย ฝอยทอง ลูกพลับ งา และลูกเกด ส่วนไส้เค็ม ประกอบด้วย หน้ากุ้งผัดกับมะพร้าว และโรยหน้าด้วยผักชีเพื่อให้มีกลิ่นหอม

ส่วนผสมแป้งขนมเบื้อง 
  แป้งข้าวเจ้า 100 กรัม
  แป้งถั่วเขียว 50 กรัม
  แป้งสาลี 25 กรัม
  ไข่แดง 1 ฟอง
  น้ำตาลปี๊บหรือปึก 2 ชต.
  น้ำปูนใส 1/2 ถ้วย

ส่วนผสมไส้ครีมสีขาว 
  ไข่ขาว 2 ฟอง
  น้ำตาลปิป 500 กรัม

ส่วนผสมไส้เค็ม 
  กระเทียม พริกไทย รากผักชีโขลกรวมกัน 1 ช้อนโต๊ะ
  กุ้งสดปอกเปลือกสับละเอียด 1 ถ้วย
  น้ำมันพืช 2 ช้อนโต๊ะ
  ใบมะกรูดหั่นฝอย 2 ช้อนโต๊ะ
  น้ำปลาดี 1 ช้อนโต๊ะ
  น้ำตาลทราย 1 ช้อนโต๊ะ
  ผักชีไว้แต่งหน้า

ส่วนผสมไส้หวาน 
  ฝอยทอง 2 ถ้วยตวง
  มะพร้าวแก่ขูดฝอยเป็นเส้นยาว 2 ถ้วยตวง
  งาขาว 1/2 ถ้วยตวง

วิธีทำแป้ง 

  1. ผสมแป้งแป้งข้าวเจ้า แป้งถั่วเขียวและแป้งสาลีเข้าด้วยกัน ใส่ไข่แดงลงในแป้ง เคล้าให้เข้ากัน ใส่น้ำตาลและเกลือป่นลงไป นวดให้เข้ากัน
  2. จากนั้นเติมน้ำปูนใสลงในแป้ง ค่อยๆ นวดแป้งพร้อมกับทยอยเติมน้ำปูนใสที่ละน้อยจนแป้งเข้ากับส่วนผสมอื่นเป็นเนื้อเดียวกัน ใช้เวลานวดประมาณ 10 นาที แล้วจึงเติมน้ำปูนใสที่เหลือจนหมดคนให้เข้ากัน

วิธีทำไส้ครีมสีขาว 
  ผสมน้ำตาลกับไข่ขาวตามส่วน ใช้มือขยำให้เข้ากันก่อนจึงตีโดยใช้ที่ตีไข่หรือปั่นให้ขึ้นฟูเป็นสีขาวและตั้งยอดแข็ง

วิธีทำไส้เค็ม
  1. ผสมกุ้งกับมะพร้าวแล้วสับให้เข้ากัน
  2. เทน้ำมันลงในกะทะตั้งไฟปานกลาง พอน้ำมันร้อนใส่กระเทียม พริกไทย รากผักชีที่โขลกรวมกัน ลงผัดให้หอม
  3. ใส่กุ้งกับมะพร้าวลงผัดรวมกันจนสุก ปรุงรสด้วยน้ำปลาดี และน้ำตาลทราย แล้วตักขึ้นจากกระทะใส่ภาชนะพักไว้

วิธีทำขนมเบื้องไทย
  1. ทาน้ำมันที่กระทะก้นแบนให้ทั่ว (กันติดกระทะ)ตั้งไฟพอร้อน ตักแป้งหยอดใส่กระทะ ใช้กระจ่าละเลงให้มีขนาดเส้นผ่าศูนย์กลางประมาณ 6-7 นิ้ว ให้มีความบางสม่ำเสมอกันทั่วแผ่น
  2. เมื่อแผ่นแป้งเริ่มสุก ตักไส้ครีมสีขาวพอประมาณทาบนแผ่นแป้ง โดยวนให้อยู่รอบๆขอบแผ่นแป้ง
  3. เมื่อหน้าไส้ครีมสีขาวร้อนจนเดือดเป็นฟองอากาศ จึงตักไส้เค็มใส่ลงไปและเด็ดใบผักชีใส่ลงไปสัก 1 ใบ (ส่วนไส้หวานให้ตักฝอยทอง งาขาว และมะพร้าวขูดฝอยเป็นเส้นใส่ลงไปพอประมาณ )
  4. เมื่อแป้งเริ่มเกรียมกรอบให้แซะแป้งขึ้นพับครึ่งวงกลม แต่ไม่ต้องปิดสนิทตักใส่จานเรียงไว้

ขนมเบื้องเราแป้งหนามากเป็นเพราะเราไม่มีกะจ่าที่ใช้ละเลงแป้ง แป้งเลยหนาไปหน่อย


Sunday, August 18, 2013

   


   This cake Thai known as \"KHANOM BA - BIN\" This straightforward, low-fat cake direction has the feel of angel food with the flavour of coconut. light-weight and dampish, this cake is delicious on its own. This cake is nice to serve merely as Associate in Nursing everyday treat. it is the straightforward breazy days of summer - any time of year

INGREDIENTS:

  • 4 cups Grated coconut meat
  • 2 cups Palm sugar
  • ¼ cup Pre-sifted glutinous rice flour
  • ¼ cup Rice flour
  • 1 ½ cups Coconut cream
  • 2 tbsp. Vegetable oil
PREPARATION: 
  • Melt the palm sugar in a pot containing the creamy coconut milk.
  • Boil this mixture until the sugar is melted, take off the stove and allow to cool.
  • Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.
  • Oil the inside of a baking pan with vegetable oil.
  • Then pour the coconut mixture into this pan and spread evenly.
  • Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.
  • Take cake out of the oven and let cool.
  • Once cool, cut into squares and serve.
Tips…
  If you have trouble finding fresh coconut meat, desiccated coconut can be substituted. It is available in all grocery stores in the baking section. This dessert is very popular with young children.



4:50 PM Chowalit Pinphet
   


   This cake Thai known as \"KHANOM BA - BIN\" This straightforward, low-fat cake direction has the feel of angel food with the flavour of coconut. light-weight and dampish, this cake is delicious on its own. This cake is nice to serve merely as Associate in Nursing everyday treat. it is the straightforward breazy days of summer - any time of year

INGREDIENTS:

  • 4 cups Grated coconut meat
  • 2 cups Palm sugar
  • ¼ cup Pre-sifted glutinous rice flour
  • ¼ cup Rice flour
  • 1 ½ cups Coconut cream
  • 2 tbsp. Vegetable oil
PREPARATION: 
  • Melt the palm sugar in a pot containing the creamy coconut milk.
  • Boil this mixture until the sugar is melted, take off the stove and allow to cool.
  • Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.
  • Oil the inside of a baking pan with vegetable oil.
  • Then pour the coconut mixture into this pan and spread evenly.
  • Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.
  • Take cake out of the oven and let cool.
  • Once cool, cut into squares and serve.
Tips…
  If you have trouble finding fresh coconut meat, desiccated coconut can be substituted. It is available in all grocery stores in the baking section. This dessert is very popular with young children.



Friday, August 16, 2013

Ingredients


  1 bitter melon
  1 clove minced garlic
  1 pinch ground pepper
  1/2 cup ground pork
  1/2 teaspoon salt
  2 tablespoons soy sauce

Preparation

  1.Cut both ends off from the bitter melon and slice it into 3-4 sections. Scoop out the seeds and the white fluff part. Be careful not to break the melon.
 
  2.Mince garlic and mix it into the ground pork. Add salt and black pepper. Mix well. Stuff each section of the bitter melon with the pork. Do not over-stuff the melon. The melon seems to shrink more than the pork when it is all cooked.
 
  3.Add 4-5 cup of water into a pot. Add the stuffed bitter melon and 2 tablespoons of soy sauce. Let it boil for half an hour. When the melon turns a little yellowy green and soft, it is ready. Serve hot with rice.





8:33 PM Chowalit Pinphet
Ingredients


  1 bitter melon
  1 clove minced garlic
  1 pinch ground pepper
  1/2 cup ground pork
  1/2 teaspoon salt
  2 tablespoons soy sauce

Preparation

  1.Cut both ends off from the bitter melon and slice it into 3-4 sections. Scoop out the seeds and the white fluff part. Be careful not to break the melon.
 
  2.Mince garlic and mix it into the ground pork. Add salt and black pepper. Mix well. Stuff each section of the bitter melon with the pork. Do not over-stuff the melon. The melon seems to shrink more than the pork when it is all cooked.
 
  3.Add 4-5 cup of water into a pot. Add the stuffed bitter melon and 2 tablespoons of soy sauce. Let it boil for half an hour. When the melon turns a little yellowy green and soft, it is ready. Serve hot with rice.





Ingredients

  50 g.  Egg Noodle
  200 g.  Coconut Milk
  50 g. Chicken Meat
  30 g. Chili Paste
  20 g, Ginger
  10 g.  Curry Powder
  White Sugar
  Fish Sauce

Garinish

  1. Spring Onion
  2. Pickled Lettuce
  3. Shallot
  4. Lemon
 
Method

  1. Boiled Egg Noodle in about 5 minute wash in cold water.
  2. Boiled Coconut Mill and put Chili Paste stirred until it oily and put Curry Powder.
  3. Put Chicken, sugar, fish sauce and taste it.
 
Serving

  1. Put Gravy on Egg Noodle and Deep Fried Egg Noodle on Top.
  2. Served with Pickle Lettuce, Shallot, Lemon and Chili Oil.





8:29 PM Chowalit Pinphet
Ingredients

  50 g.  Egg Noodle
  200 g.  Coconut Milk
  50 g. Chicken Meat
  30 g. Chili Paste
  20 g, Ginger
  10 g.  Curry Powder
  White Sugar
  Fish Sauce

Garinish

  1. Spring Onion
  2. Pickled Lettuce
  3. Shallot
  4. Lemon
 
Method

  1. Boiled Egg Noodle in about 5 minute wash in cold water.
  2. Boiled Coconut Mill and put Chili Paste stirred until it oily and put Curry Powder.
  3. Put Chicken, sugar, fish sauce and taste it.
 
Serving

  1. Put Gravy on Egg Noodle and Deep Fried Egg Noodle on Top.
  2. Served with Pickle Lettuce, Shallot, Lemon and Chili Oil.





Thursday, August 15, 2013

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)

Tom jued tao-hoo sa-rai

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.




8:03 PM Chowalit Pinphet
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)

Tom jued tao-hoo sa-rai

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.




   

   Yum Woon Sen or bean thread noodles salad is a popular dish in both inside and outside Thailand. The combination of ingredients and seasonings make this dish delicious. I love how the bland noodles absorb the hot spicy sour dressing while the peanuts add the nutty, crunchiness to the salad. When you hit the dried shrimp, it packs with saltiness and flavor. Chinese celery and cilantro bring in freshness. I keep going back and forth, a little bit of this and and a little bit of that.
   Many Thais view bean thread noodles as a diet food. I don't think it works for me. Yum Woon Sen is so good that I keep eating it. That's totally ineffective!
   I recommend this dish for pot luck or party because it stays delicious at room temperature for a few hours. You can prepare all the ingredients ahead of time and mix the dressing at the last minute.
   You can adjust Yum Woon Sen to have more or less ingredients. Many people like to add ground pork and tomatoes to yum woon sen. You can dress it up by adding cooked large shrimp like many restaurants do, too. I like mine simple with just dried shrimp for protein.
Ingredients 
  100 gms Pork Mince
  100 gms Glass Noodle
  50 gms Peanut
  20 gms Bird Chillies
  1 Spring Onion
  1 Sprig Coriander
  2 Tablespoons Lemon Juice
  3 Tablespoons Fish Sauce
  1 Teaspoon Salt
  1/2 Teaspoon Sugar
  200 ml Water
  2 Garlic Cloves

Preparation

  1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.

  2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.

  3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.

  4. Toast the peanuts in a dry frying pan to bring out the flavour.

  5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.






7:47 PM Chowalit Pinphet
   

   Yum Woon Sen or bean thread noodles salad is a popular dish in both inside and outside Thailand. The combination of ingredients and seasonings make this dish delicious. I love how the bland noodles absorb the hot spicy sour dressing while the peanuts add the nutty, crunchiness to the salad. When you hit the dried shrimp, it packs with saltiness and flavor. Chinese celery and cilantro bring in freshness. I keep going back and forth, a little bit of this and and a little bit of that.
   Many Thais view bean thread noodles as a diet food. I don't think it works for me. Yum Woon Sen is so good that I keep eating it. That's totally ineffective!
   I recommend this dish for pot luck or party because it stays delicious at room temperature for a few hours. You can prepare all the ingredients ahead of time and mix the dressing at the last minute.
   You can adjust Yum Woon Sen to have more or less ingredients. Many people like to add ground pork and tomatoes to yum woon sen. You can dress it up by adding cooked large shrimp like many restaurants do, too. I like mine simple with just dried shrimp for protein.
Ingredients 
  100 gms Pork Mince
  100 gms Glass Noodle
  50 gms Peanut
  20 gms Bird Chillies
  1 Spring Onion
  1 Sprig Coriander
  2 Tablespoons Lemon Juice
  3 Tablespoons Fish Sauce
  1 Teaspoon Salt
  1/2 Teaspoon Sugar
  200 ml Water
  2 Garlic Cloves

Preparation

  1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.

  2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.

  3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.

  4. Toast the peanuts in a dry frying pan to bring out the flavour.

  5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.






Wednesday, August 14, 2013

                Thai cuisine  is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
    
   As an acknowledged expert of Thai cuisine, David Thompson, explains Thai food (from a Western perspective): "Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in.
   
    Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north,Vietnam and Cambodia to the east and Malaysia to the south of Thailand.[3][4][5] In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Western influences from the 17th century CE onwards have also led to dishes such as foi thong and sangkhaya.
   
   Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Southern Thai curry tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is similar to southern Lao cuisine whereas northern Thai cuisine shares many dishes with northern Lao cuisine and the cuisine of Shan state in Burma. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na(fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles, oyster sauce and soybean products. Dishes such as kaeng kari (yellow curry) and kaeng matsaman (massaman curry) are Thai adaptations of dishes originating in the cuisine of India and the cuisine of Persia.


11:21 PM Chowalit Pinphet
                Thai cuisine  is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
    
   As an acknowledged expert of Thai cuisine, David Thompson, explains Thai food (from a Western perspective): "Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in.
   
    Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north,Vietnam and Cambodia to the east and Malaysia to the south of Thailand.[3][4][5] In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Western influences from the 17th century CE onwards have also led to dishes such as foi thong and sangkhaya.
   
   Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Southern Thai curry tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is similar to southern Lao cuisine whereas northern Thai cuisine shares many dishes with northern Lao cuisine and the cuisine of Shan state in Burma. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na(fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles, oyster sauce and soybean products. Dishes such as kaeng kari (yellow curry) and kaeng matsaman (massaman curry) are Thai adaptations of dishes originating in the cuisine of India and the cuisine of Persia.


Monday, August 12, 2013

   

   One of my favourite Thai desserts to look out for when in Thailand are these mini works of art known as Kao Noom Look Choup. Shaped from grounded yellow beans, these miniature sculptures are then hand painted with food dyes to render the likeness of fruits and vegetables.

   Weighing just between 10 – 20 g a piece, the individual ‘fruits’ and ‘vegetables’ are dipped into a clear seaweed based gelatin known as agar agar. The agar agar coating helps keep their shape, colour and form.
   They can be found most anywhere in Thailand; streetside hawkers tend to sell these little delights in packages and the larger more luxurious hotels will use them as garnish, or side decorations on a larger dessert plate.
Ingredients:

  200 grams Yellow
  Bean 150 grams
  Sugar 1 Teaspoon
  Salt 100 milligram
  Coconut Milk
  Food Coloring

Ingredients for glaze

  5 grams Agar Jelatin
  150 Water
  50 grams Sugar

Instructions:

  1. Soak the yellow beans obernight, steam for 45 minutes

  2. Pound or blend the bean to a paste, add mix with the sugar, salt and coconut milk

  3. Place into a saucepan and heat gently, stirring continuously until the paste thickens, then leave it to cool

  4. Now comes the artistic stage, take small pieces of the yellow bean paste, about 10gms each and form them into fruit shapes, it’s a good idea to use toothpicks and a block of foam to hold the shapes and paint them with the food colouring

  5. Now to glaze, mix the agar with water and heat until the agar has fully dissolved

  6. Leave it to cool slightly, but be careful not to let it set

  7. Dip the fruit into the agar and stand them up by pushing the toothpick into foam or polystyrene. Let the agar set on the fruit, then repeat the process and coat the fruit again with another layer of agar. You may have to reheat the agar in the pan to melt it again each time






7:10 PM Chowalit Pinphet
   

   One of my favourite Thai desserts to look out for when in Thailand are these mini works of art known as Kao Noom Look Choup. Shaped from grounded yellow beans, these miniature sculptures are then hand painted with food dyes to render the likeness of fruits and vegetables.

   Weighing just between 10 – 20 g a piece, the individual ‘fruits’ and ‘vegetables’ are dipped into a clear seaweed based gelatin known as agar agar. The agar agar coating helps keep their shape, colour and form.
   They can be found most anywhere in Thailand; streetside hawkers tend to sell these little delights in packages and the larger more luxurious hotels will use them as garnish, or side decorations on a larger dessert plate.
Ingredients:

  200 grams Yellow
  Bean 150 grams
  Sugar 1 Teaspoon
  Salt 100 milligram
  Coconut Milk
  Food Coloring

Ingredients for glaze

  5 grams Agar Jelatin
  150 Water
  50 grams Sugar

Instructions:

  1. Soak the yellow beans obernight, steam for 45 minutes

  2. Pound or blend the bean to a paste, add mix with the sugar, salt and coconut milk

  3. Place into a saucepan and heat gently, stirring continuously until the paste thickens, then leave it to cool

  4. Now comes the artistic stage, take small pieces of the yellow bean paste, about 10gms each and form them into fruit shapes, it’s a good idea to use toothpicks and a block of foam to hold the shapes and paint them with the food colouring

  5. Now to glaze, mix the agar with water and heat until the agar has fully dissolved

  6. Leave it to cool slightly, but be careful not to let it set

  7. Dip the fruit into the agar and stand them up by pushing the toothpick into foam or polystyrene. Let the agar set on the fruit, then repeat the process and coat the fruit again with another layer of agar. You may have to reheat the agar in the pan to melt it again each time






Ingredients:
  • 2 cups of cooked and mashed taro (Pueg')*
  • 6 eggs
  • 1 cup of coconut milk (top cream)
  • 1/2 cups of white sugar
  • 1 cup of palm (or coconut) sugar
  • 4 table spoons of corn starch
  • 1 table spoon of deep-fried thin wedged onion * can be substituted with muang bean or pumpkin.
Directions:
  1.Preheat the oven to 375 degrees. Beat eggs in the blender for 2-3 minutes; Add sugar and coconut milk, go on blending for another 2-3 minutes. Add taro, still go on blending. Finally, add corn starch and mix it together with other blended ingredients.

  2.In a pot, heat this mixture with low heat, slowly stir it until the mixture becomes thickened. Remove from the stove and pour it on a pie pan. Make sure that the pan is of the right size so that it allows the mixture to lay about 1 inch thick.
Bake for 35-4O minutes. Remove and top it with the fried onion shreds while the custard is still hot. Some put the onion on it a few minutes before the custard pan was taken out from the oven.
  3.The custard or Kha'NOm+Moo'Kaeng should be left cool before serving. Cut the custard in 2' x 2' square and put it on a nice saucer with a small spoon for an individual serving.
  4.To prepare the onion shreds, first peel red small onion, wash it with water and cut it into thin wedges. Heat two table spoons of cooking oil in a wok. When the oil is heated, put in the wedged onion and fry it back and forth until it becomes golden brown. Take the shreds out of the pan. Leave them on a plated paved with a paper towel to let the oil soaked off.





7:04 PM Chowalit Pinphet
Ingredients:
  • 2 cups of cooked and mashed taro (Pueg')*
  • 6 eggs
  • 1 cup of coconut milk (top cream)
  • 1/2 cups of white sugar
  • 1 cup of palm (or coconut) sugar
  • 4 table spoons of corn starch
  • 1 table spoon of deep-fried thin wedged onion * can be substituted with muang bean or pumpkin.
Directions:
  1.Preheat the oven to 375 degrees. Beat eggs in the blender for 2-3 minutes; Add sugar and coconut milk, go on blending for another 2-3 minutes. Add taro, still go on blending. Finally, add corn starch and mix it together with other blended ingredients.

  2.In a pot, heat this mixture with low heat, slowly stir it until the mixture becomes thickened. Remove from the stove and pour it on a pie pan. Make sure that the pan is of the right size so that it allows the mixture to lay about 1 inch thick.
Bake for 35-4O minutes. Remove and top it with the fried onion shreds while the custard is still hot. Some put the onion on it a few minutes before the custard pan was taken out from the oven.
  3.The custard or Kha'NOm+Moo'Kaeng should be left cool before serving. Cut the custard in 2' x 2' square and put it on a nice saucer with a small spoon for an individual serving.
  4.To prepare the onion shreds, first peel red small onion, wash it with water and cut it into thin wedges. Heat two table spoons of cooking oil in a wok. When the oil is heated, put in the wedged onion and fry it back and forth until it becomes golden brown. Take the shreds out of the pan. Leave them on a plated paved with a paper towel to let the oil soaked off.





Saturday, August 10, 2013

Ingredients
  • 300 grams of spring roll sheets*
  • 25 grams glass noodles (also known as mung bean noodles)
  • 3/4 cup mashed, boiled hulled mungbeans
  • 1 cup shredded cabbage
  • 1/4 tsp white ground pepper (Rocket brand)
  • 1 cup bean sprouts, root tips removed
  • 1 1/2 tbsp. light soy sauce (thin soy sauce)
  • 1 tbsp chopped garlic
  • 1 tbsp vegetable oil for frying the garlic
  • 2 tbsp of paste made by mixing rice flour and water and then boiling to thicken
  • Vegetable oil for frying the spring rolls

Preparation
1.Soak the noodles in water to soften them; then cut into short lengths and mix with thee mashed mung beans, cabbage, bean sprouts, pepper, and soy sauce.

2.Fry the garlic in the 1 tbsp of oil over low heat. When it yellows, add the noodle-mungbean mixture and stir fry until dry.

3.Then remove from the pan and allow to cool. Spread out a spring roll sheet, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste.

4.Fry the spring rolls in the hot oil over low heat until crisp and golden brown, drain and serve with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.

Spring Roll Sauce Ingredients
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 1 tbsp. salt
  • 2 tsp tapioca flour
  • 1/2 of a red spur chili, seeds removed and well pounded (fresh Thai chilies)
Preparation

Use a mortar and pestle to pound the fresh chilis.
Mix together all ingredients.





3:10 AM Chowalit Pinphet
Ingredients
  • 300 grams of spring roll sheets*
  • 25 grams glass noodles (also known as mung bean noodles)
  • 3/4 cup mashed, boiled hulled mungbeans
  • 1 cup shredded cabbage
  • 1/4 tsp white ground pepper (Rocket brand)
  • 1 cup bean sprouts, root tips removed
  • 1 1/2 tbsp. light soy sauce (thin soy sauce)
  • 1 tbsp chopped garlic
  • 1 tbsp vegetable oil for frying the garlic
  • 2 tbsp of paste made by mixing rice flour and water and then boiling to thicken
  • Vegetable oil for frying the spring rolls

Preparation
1.Soak the noodles in water to soften them; then cut into short lengths and mix with thee mashed mung beans, cabbage, bean sprouts, pepper, and soy sauce.

2.Fry the garlic in the 1 tbsp of oil over low heat. When it yellows, add the noodle-mungbean mixture and stir fry until dry.

3.Then remove from the pan and allow to cool. Spread out a spring roll sheet, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste.

4.Fry the spring rolls in the hot oil over low heat until crisp and golden brown, drain and serve with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.

Spring Roll Sauce Ingredients
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 1 tbsp. salt
  • 2 tsp tapioca flour
  • 1/2 of a red spur chili, seeds removed and well pounded (fresh Thai chilies)
Preparation

Use a mortar and pestle to pound the fresh chilis.
Mix together all ingredients.