Easy Green Curry

Another green curry recipes that uses less ingredients and directions.

Ingredients and Directions

  1. Heat coconut milk until boiling then add and stir green curry paste.
  2. Add cut chicken then kaffir lime leaves
  3. (optional) Add chopped Thai eggplants and chilli.
  4. When it boils again (add some water if it begins to dry), add sweet basil leaves or some seasoning as you want.

eat with rice, roti or “khanom chin”.

Lod Chong

“Lod Chong” (ลอดช่อง) or cendol is dessert consists of jelly noodles and coconut milk syrup.
lod chong and taro

 

Ingredients.

  • 1 cup rice flour (add some of arrowroot starch prefered).
  • 5 cups limewater.
  • 10 pandan leaves (or pandan flavor).
  • sliced of cooked taro or muskmelon (optional).
  • ice.

Instruction.

  1. Wash pandan leaves. Slice and crush them into water.
  2. Thresh flour with limewater. Mix them into water with pandan then heat mixture. Always stire mixture.
  3. Take mixure into ricer/spaetzle maker. Press mixture into room temperature water for making cendol.
  4. Drain water from cendol. Eat with coconut milk syrup and ice, taro and muskmelon.

Coconut milk syrup.

  • 500 g palm sugar.
  • 500 g shredded coconut.
  • 3/4 cup water with jasmin flavor.
  • 1/4 tsp salt.

Instruction.

  1. Scrape coconut with jasmine flavor water. Separate cream of coconut milk.
  2. Mix palm sugar and salt into coconut milk then boil.

Laab

Laab

Laap ( ลาบ ). Thai northeastern style chopped spicy meat.  It may be confused among culinary schools because it is slightly different to Naam Tok.

Ingredients

  • 200 g meat ( beef or pork ). Liver also preferred.
  • 1 tbsp roasted rice, ground
  • ½ tsp cayenne pepper, ground
  • 1 tbsp chopped shallot
  • ½ cup lemon balm leaves
  • 1 tbsp lime juice
  • 2 tsp fish sauce
  • vegetables ( cabbage, snake bean,..)


Directions

  1. Wash meat then chop.
  2. Cook chopped meat, mix with fish sauce, lime juice, roasted rice, cayenne pepper, shallot and lemon balm leaves. Eating with vegetables.

Thai Coconut Custard

Thai style coconut custard. Also know as Sangkhaya

In the picture, coconut custard topping on sweet glutinous rice.

Thai Coconut Custard. Also called in Thai Sang-Kha-Yha (สังขยา). Thai dessert that adopted from Portuguese.
Ingredients

  • 1 cup coconut milk
  • 3 eggs, beaten
  • 1 cup sugar (palm sugar preferred)
  • 1/8 cup squeezed pandan leaves (Pandanus amaryllifolius, Bai Toey, ใบเตย) or pandan flavour

Directions

  1. Beat, stir everything together until it resembles.
  2. Pour into casserole dish. Cook by steam at high temperature until brown.

Mung Beans Boiling Sugar

Mung Beans Boiling Sugar ( ถั่วเขียวต้มน้ำตาล ), Thai dessert that should not hard to do.

Ingredients

  • 1 cup mung beans
  • sugar, amount as your taste
  • water

Directions

  1. Wash mung beans then rinse. Submerge into water for 3 hours.
  2. Boil mung beans in 5 cups of water. Also remove bubbles while boiling.
  3. Wait until beans split then add sugar.

Naam Tok Isan

Naam Tok ( น้ำตก, literally means waterfall ), seems to considered as Thai northeastern style seasoned beefsteak. Isan (อีสาน) means northeastern.
Ingredients

  • 200 g beef
  • 1 tbsp roasted rice, ground
  • ½ tsp cayenne pepper, ground
  • 1 tbsp chopped shallot
  • ½ cup lemon balm leaves
  • 1 tbsp lime juice
  • 2 tsp fish sauce
  • 2 tbsp soy sauce
  • vegetables ( cabbage, snake bean,..)


Directions

  1. Wash beef and slice about 1 cm thick then soak with soy sauce for approximately 1 hour.
  2. Grill beef on the stove with high heat. Don’t forget to grill both sides, rare or well-done as your taste.
  3. Slice grilled beef into pieces,  mix with fish sauce, lime juice, roasted rice, cayenne pepper, shallot and lemon balm leaves. Eating with vegetables.
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