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.)
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.
Ingredient
1 cup
4 cups
1/3 cups
1/2 teaspoons
3/4 cups
250 ml.
1. green mungbean, peeled, cleaned and soaked for 2 hours.
2. flower scented water
3. cassava starch mixed in water
4. salt, fine grain
5. sugar
6. Aroy-D coconut milk
Preparation
1. Steam mungbean for 30 minutes until the seeds little larger.
2. In a pot, heat flower scented water and sugar until dissolved. Filter out the dust. Heat again.
3. Add cassava starch solution. Stir until it is clear. Add steamed mungbean. Stir slowly. Turn off the heat.
4. Add salt in AROY-D coconut milk and mix well.
5. To serve, pour AROY-D coconut milk on the top.
