Corn is a staple used widely throughout Thailand, whether it's sold by streetside vendors that cook it on a charcoal grille, added to ice cream (really!) or spooned onto pizza. Here's an enjoyable fried corn snack, which would most likely be served with a sweet chile sauce for dipping. This is a vegetarian recipe.
Ingredients:
2 cups fresh corn (about 4 ears)
1 egg
1/4 cup sliced long green beans
1 tbsp kaeng kua curry paste
2-3 tbsp rice flour
2 tbsp thin (light) soy sauce
1 tsp salt
2 cups vegetable oil
3 tbsp wheat flour
Method:
Blend all ingredients (except vegetable oil and wheat flour) and knead to a uniform texture. Form the dough into 1 inch thick balls, flatten slightly, roll in the wheat flour, and fry in hot vegetable oil. Remove from oil when golden brown, let excess oil drip onto a paper towel, serve and enjoy.
Thai desserts have passed a long history, once they were praised about their deliciousness and
elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.
Ingredients
15 wonton wrappers
100 grams medium-sized shrimps, cleaned, shelled and deviened
100 grams minced pork
1 tablespoon water chestnuts, cut into small cubes
1 tablespoon shitake mushroom, cut into small cubes
1/2 tablespoon sugar
1 teaspoon coriander root, finely chopped
1 teaspoon minced garlic
1 tablespoon fish sauce
1 tablespoon soy sauce
chinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrappers
sweet plum sauce or sweet chili sauce (for dipping)
3 cups oil for deep frying
Preparations
1. In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.
2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave (or rice noodle which already soaked in water) to make a small bag.
3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.
4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, carrot, etc.)
Ingredients
1 1/2 tablespoon of gelatin powder
2 cups of floating jasmine water
2 cups of sugar
2 tablespoon of arrow root flour
Artificial food color or nature colorMethod
1. Mix gelatin powder with floating jasmine water to pot.
2. Put the pot on fire and stir it until gelatin melt.
3. Add sugar and stir it until it melt then filter it with white and thin fabric.
4. Put gelatin on fire again and simmer it until it sticky then put it down from fire.
5. Split gelatin for mixing with food color.
6. Pour gelatin to mold or tray and let it become stiff.
7. Cut harden gelatin in little piece.
8. Sun-Dried it for 3 times or until its skin hard.
Ingredient
2 cups of rice flour
1 cup of palm sugar
1/2 cup of concentrated pandanus squeeze
7 cups of red lime water
2 cups of coconut milk
1/2 teaspoon of saltDirection
1. Knead rice flour with pandanus squeeze and red lime water, add it little by little until it well combine.
2. Filter with white and thin fabric.
3. Add ingredient no. 1 to brass pan and put it on fire. Stir it until it sticky but do not let it too dry or waterly.
4. Pour cool water to basin.
5. Pour ingredient no. 3 to can which has medium hole around the bottom then press and let ingredient come out from that hole to cool water.
6. Try to change water if you see it become hot.
7. Mix coconut milk with palm sugar and salt and boil it.
8. When serve, mix lod chong with coconut milk and add some little ice on top.
Ingredients
1 cup of sticky rice flour
10 tablespoons of floating jasmine water
1 cup of boiled greenbean
1 cup of scrape coconut fruit
1/8 tablespoons of salt
1/2 cup of sugar
1/2 cup of parch sesame
Artificial food color or nature colorDirections
1. Steam scrape coconut fruit for 5 minutes.
2. Knead sticky rice flour by add floating jasmine water little by little.
3. If you want many color, you can separate the flour and add color on.
4. Pick flour for sculpt it, make it circle then press it to flat shape and boil it.
5. Laddle it and add greenbean in the middle, then fold it to half circle or maybe roll it.
6. Roll over it with scrape coconut fruit.
7. Mix sugar, parch sesame and salt.
8. When serve, sprinkle it with ingredient no.7 and some greenbean if you want.Tip for make it good
1. When knead the flour, should sure that it very soft otherwise if it cool, dessert will be hard.
2. Careful the greenbean will come out from the middle of dessert.
3. Good dessert should have flour which soft and sticky, good shape, light color.
One of Thai snack which often keep in your house
Ingredients
1. Tapioca flour 2.5 cup
2. Undiluted coconut milk 1 cup
3. Sugar 2.5 cup
4. Yolk 1
How to do “Khanom Ping”
1. Mix the coconut milk into golden pan, put on the stove and simmer it until sticky, then carry down from stove. Wait syrup warm.2. Put tapioca flour into syrup and stir it, fast and strong until it combine together, then thresh it until supple. Ferment for 8-10 hrs.
3. Sculpt that ferment flour and put it on the tray which sweep with the lard.
4. Bake it at 325 F until it cooked, take it out and wait until it cool down
5. Keep it in closely jar.
Thai Desserts Khanom A-Lua means you’re charming and attractive. As a matter of fact A-Lua is not really Thai snack but we have known it since Ayutthaya age in His Majesty Narayana reign.
