Ka-nom Arlua ขนมอาลัว

INGREDIENTS :

1.1 ¼ cup Flour (Wheat flour). You can use All purpose flour instead of it.

2.Coconut cream 4 grm.

3.Sugar 3 ½ cup

METHOD :

1.Mixed flour and sugar together.

2.Add coconut cream a little at a time, mixed well until sugar dissolve. 3.Strained mixture 4.Cooked over medium heat until mixture looks clear

5.Dropped by cookies bag

6.Sun-dried until formed 7.In Thai, we perfumed by aromatic candle (edible) but you can added vanilla extract instead.

NOTE :

All colours are non-artificial but from flowers and herbs. You can use food colouring instead of it.

Kao Phode Klook

Kao Phode Klook or Corns with Coconut meat.

Ingredients :
*for 2 servings *

1 cup sweet corn, boiled in salted water and sliced
3 tbs. mature coconut, grated
3 tbs. sugar
1 tbs. sesame seeds, roasted
2 tbs. boiled coconut milk


Preparation:

1. Mix all the ingredients together in a mixing bowl.
2. Sprinkle with sesame seeds and grated coconut slices for garnishing.

Gaeng Som Gung - Sour and Sweet Shrimp Soup

Gaeng means Soup and Som means Sour :)

Gaeng Som is a popular healthy sour and sweet soup that is quite common in Thailand, where it is usually prepared using a shrimps or freshwater fish (Snake-head fish). Normally I always made hom-made curry paste but it’s easy for you to buy a canned one!

Ingredients

- Fresh shrimps or about one and a half pounds of fish fillets or fillet of pork.

- 4 cups of stock or just water.
- 2-3 tablespoons sour curry paste (Mixture of Dried shrimps, Fresh and dries Chilli, Shrimp paste, Shallots and Galingales )

- 1/4 cup fish sauce1 tablespoon tamarind concentrate mixed with 3 tablespoons water.
- Lime juice (to taste)
-1-2 tablespoons Palm Sugar to taste.

- 2 cups of very coarsely chopped vegetables of your choice eg. Long bean, Cabbage, Baby Corns, Raw Papaya, Vegetable Humming bird, Green Cabbages….and here I added Carrots for more vitamin! LOL OR add only a kind of your fave veggie.

Method

- If you are using Shrimps, clean and peeled or if you used fresh fish then dehead, detail, and cut your fish and fillet it to produce four fillets of fish. I myself always used shrimps and sometimes changed to fillet of pork ‘coz I don’t like the touched of boiled fish. If I used fish, I deep-fried it before add to the soup.

- Heat the stock until boil and add all the curry paste.

- Add Fish sauce, tamarind concentrate, Coconut Palm sugar and Lime Juice. Made it a bit strong taste ‘coz it will be reduced when add veggies.
- Add veggies and bring to boil then add shrimps and simmer until it cooked through. Served hot with Thai fragrance rice. Thai omelette or Preserved salted eggs or Crisy friend any salted fishes is always a great side dish!!

This dish can be eaten as a soup course, but in Thailand soups are normally eaten with the other dishes of the lunch and dinner, rather than before them.

Tips : To add Lime juice is to give great taste.

Healthy and Yummy Dish : Stir-fried Lotus Roots

Not only give us her beautiful flower. Lotus gives us a healthy and yummy roots too! Try it !!


Ingredients:
- Lotus roots: clean, peeled and sliced
- Green Onion: finely sliced
- Sesame seeds
-Olive Oil
- Water
- Salt

Method :
- In a pan over medium heat, saute’ Lotus roots with Olive Oil until half-cooked.
- Add salt (to taste) and water, covered. Simmer over low heat until cooked and become almost dry.
- Add Green Onion, mixed well.
- Add Sesame seeds, mixed well.
- Served hot with Thai Fragrance Rice.


*HUGS* TOTAL!
give poulet more *HUGS*

Get hugs of your own

Ma cuisine !

Welcome to my kitchen !
Enjoy some of my food shots as slideshow! I cook all of those savory dishes.. BUT..sure you know well. ..I don't eat sweet/desserts. So...I didn't cook them myself !

Bon Appétit !

Light and healthy meal : Meang Pla-too

One of our tasty light meal is Meang. It is to eat some meat with herbs wrapped with greens. There are many kind of Meang over here and all are tasty !

I just ate this Mean Pla-too again on Saturday and here's the recipe :

Meang Pla-too (Fried Mackerel and herbs wrapped with Greens)

Ingredients :

- Fried Mackerel (or other sea fish that you can find)

- Roasted or Fried Peanuts

- Ginger, cut into small dice

- Shallot or Red Onion, cut into dice

- Lime, cut into small dice (optional)

- Bird pepper cut into small piece (optional)

- Fresh cilantro or Coriander leaves

- Spring Green leaves or any greens/lettuce of your choice

Sauce (Hot and Sour) :

- Lime juice

- Bird Pepper or green chilli, pounded

- Fish sauce (if you can't find Fish sauce, try Soya sauce instead)

- Added some sugar to taste.

To eat :

- Wrapped them with greens and added sauce

It's one of a good dish for both children and adults !

Larb : Hot and Spicy Slad - Thai style : An authentic recipe

Larb Moo or Hot and Spicy Minced Pork Salad – Thai style

" ลาบ " Larb is a Thai north-eastern hot and spicy minced meat dish. Authentic recipe DIDN'T add sugar in it 'coz it’s not our north-eastern taste. We eat it with sticky rice and fresh veggies, eg. Long Bean, Chinese lettuce, Cabbage, Basil leaves and other north-eastern veggie (I dunno their names and I don’t eat them. OMG !!!.....I can’t stand their strong smell :S).
Here, I’ll give you an AUTHENTIC one! :)

Ingredients
1 cup chicken stock or water
½ cup pound coarsely ground pork (beef, chicken, duck, charcoal-grilled Catfish or Mushroom or Bean curd – if you are a veggie)
½ cup coarsely chopped shallot
3 tablespoons finely chopped green onion
2 tablespoons coarsely chopped fresh cilantro
A handful of fresh mint leaves
3 tablespoons freshly squeezed lime juice
2 tablespoons Fish sauce
2 tablespoons roasted sticky rice powder
1 tablespoon coarsely ground dried red chilli
½ finely ground Galangal (option)
A few lettuce leaves (or Chinese cabbage), Basil leaves
2 wedges green cabbage
6 green beans, trimmed and halved crosswise

Method
In a small saucepan over high heat, bring the stock to a boil. Add the meat and cook for 1 to 2 minutes, tossing often with a large spoon to break up the meat and cook it to fairly evenly. When the meat is cooked, remove the pan from the heat.
Using a slotted spoon, transfer the meat to a medium bowl, leaving most of the liquid behind. Stir in the shallot, green onion, cilantro, galangal and most of the mint, reserving a few leaves for a garnish. Add the lime juice, fish sauce, sticky rice powder and chilli, stir to combine everything well. Taste and adjust seasoning as needed for a pleasing balance of sour, salty, and hot.

Serve
Normally, serve together with fresh veggies and steamed Sticky rice in separated dishes and eat together. Here in my shot, I just stylish it for photograph, however, I love to serve as shown here for sometimes. If you don't have Sticky rice, you can eat only with veggies or steamed rice. I almost eat only with veggies 'coz I don’t like sticky rice….hehehee…that’s what many friends said..”You are a real city girl!!” LOL LOL

Ma-muang Nam-pla Wan

Ma-muang (mangoes) Nam- pla Wan or Green Mangoes served with Sweet Fish Sauce is one of a very delicious Thai dip. We eat it all year round but it is best in Summer like this 'coz it's Mangoes time.

It's so easy to make.

Ingredients

10 green mangoes

1 lb Palm Sugar

1/4 cup water

1/4 cup fish sauce (Nam Pla)

1/2 cup finely sliced Shallots

1/2 cup dried shrimps, pounded in a mortar and pestle or ground up in a food processor if you don’t have mortar.

Finely sliced hot chili peppers ( as much as you like)

Method

1. Mix palm sugar, water and fish sauce in a pot and simmer over low heat, stirring constantly. 2. When the mixture has become a thick syrup, add the shallots.

3. Cook until shallots are tender.

4. Remove from heat and blend in dried shrimp & chili peppers.

5. Stir well, and set aside

Serve

1. Peel the mangoes and cut into thin slices (approx 1/4", but be careful not to cut them too thin).

2. Place the mango slices in a container and chill in the fridge to improve flavour and crispiness.
ServingPut mango on a serving tray with the sauce on the side. Dip mango slices into the sauce, eat et bon appetite !!!!