- 3 cups (700g) glutinous rice flour
- 1.5 teaspoons pandan essence ( or in Thai “Taey” เตย )
- 4 cups (950ml) coconut cream
- 2 cups (480g) sugar
- 1 teaspoon (5ml) salt
- 3 eggs ( if you like eggnog )
- Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. Knead well and then form pea-sized balls.
- Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.
- Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.
- When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.
- Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product.
If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving.
Tod Maan ( ทอดมัน ). Perhaps you may found this snack is sold on the streets of Thailand.
- 1/2 cup (120 mL) vegetable oil (for frying)
- 1 tbsp (15 mL) sugar
- 1/2 tsp (7.5 mL) salt
- 120g green beans
- 360g ground fish or fish paste (pla kuud ปลา ขุด )
- 1 tbsp (15 mL) red curry paste
- 1 egg
- 3 Kaffir lime leaves
- Stack the lime leaves and roll them together into a tube shape. Slice them into thin strips.
- Slice the green beans into very small (½ centimetre ) pieces.
- Mince the fish.
- Mix all the ingredients except the green beans and lime leaves in a bowl.
- Stir until the mixture is smooth.
- Add the green beans and lime leaves to the mixture and stir again.
- Add the oil to a frying pan and heat to a medium temperature.
- Drop a tablespoon of the mixture into the pan and flatten slightly. When the bottom is cooked, turn over.
- When cooked on both sides, place on a paper towel to drain any extra oil. Continue with the rest of the mixture.
- Eat with sweet and sour sauce.
- You can change from fish to shrimp. It will be call “Tod Mann Kung” ( Kung means shrimp ).
Tom Kha Kai ( ต้มข่าไก่ ), Thai chicken in coconut milk soup. This serves for five.
- 2½ (600ml) cups coconut milk.
- 3¼ (775ml) cups chicken broth.
- 4 stalks lemongrass, cut into 1″ (2.5cm) bits or split lengthwise.
- 2″x1″ (5cm x 2.5cm) cube, thin sliced galangal – may be substituted by ginger. However, “Kha” ( ข่า ) means galangal.
- 3-4 mini chilies, finely chopped.
- 400g chicken, cubed.
- 1 cup (150g) sarjor-caju mushrooms.
- 1½ tsp sugar.
- 3 tbsp lime juice.
- 2 tbsp fish sauce.
- 4 tbsp Coriander.
- 5-6 Kaffir lime leaves.
1. Bring broth and coconut milk to a boil.
2. Add galangal, lemongrass, chilies, sugar and kaffir lime leaves.
3. Add chicken bits and mushrooms.
4. Keep at a rolling boil for 4 minutes.
5. Remove the pot from the heat.
6. Stir in lime juice and fish sauce.
7. Garnish with coriander.
Pad Thai ( ผัดไทย ) noodle-based Thai dish.
- ½ pound (225g) of rice noodles
- ¼ cup (60mL) fish sauce
- ¼ cup and 1 tablespoon (75mL) white vinegar (or rice vinegar)
- ¼ cup and 1 tablespoon (75mL) tamarind
- ¼ cup and 1 tablespoon (75mL) palm sugar (or coconut sugar or granulated sugar)
- 4 tablespoons (60mL) vegetable oil
- 2 cloves garlic (chopped)
- 2 tablespoons (30mL) dried red chili pepper flakes (or to taste)
- ½ pound (225g) of shrimp, tofu, perhaps squid if perfered
- assorted vegetables (e.g. shredded carrots, white onions, red or green peppers)
- 2 eggs
- 4 chopped green onions
- ¾ pound (340g) of bean sprouts
- ¾ cup (175mL) chopped unroasted peanuts
1. Soak the noodles in warm water for about 20 minutes and strain. (Time saver: pour boiling water over the noodles and let them sit for 7 minutes.)
2. Mix the fish sauce with the vinegar, sugar and tamarind (optional: lime juice) together in a small bowl.
3. Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.
4. Cook the meats/tofu in oil, until they are browned (6-8 minutes).
5. Add assorted veggies and cook until tender
6. Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
7. Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
8. Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
9. Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro and a wedge of lime.
Chuu Chee Fish ( ฉู่ฉี่ปลา ) is whole fish in kaeng chuu chee curry paste.
This very tasty distinctly Thai fish dish. This recipe serving for 4 persons.
- 650g whole bream or similar fish
- 1 metric cup vegetable oil (reserve 1 tblsp for stir-frying curry paste)
- 1 tsp kaeng chu chee ( แกง ฉู่ ฉี่ ) curry paste
- 6 dried Kaffir lime leaves
- 1 metric cup coconut milk
- 1 tbsp fish sauce
- 1 tsp sugar
- fresh cilantro
- fresh red chili peppers
- In a wok or large frying pan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about five minutes.
- Lower heat and, using tongs, gently turn fish over.
- Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
- In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
- Add coconut milk and fish sauce. Simmer for about five minutes.
- Add sugar and simmer for another five minutes.
- Taste to see if extra coconut milk, fish sauce, or sugar is required.
- Pour sauce over fish and garnish with cilantro and chopped chili peppers.
กล้วยบวชชี (Gluay Buad Chee) Thai recipe banana-based dessert for 4 persons
- 400g coconut milk
- 2 tbsp sugar
- ½tsp salt
- 6 pcs bananas (ripen and small)
- In a pot, heat coconut milk slowly. Add sugar and salt then stir constantly.
- When coconut milk is boiled, slice bananas in 1-inch slices and put them into coconut milk and wait until it is boiled.
Green curry (Thai: แกงเขียวหวาน literally means “sweet green curry”)
- 1 tbsp vegetable oil
- 2 tbsp green curry paste (according to taste)
- 1 tbsp soft dark brown sugar
- 1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
- 750g (1½ lb.) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
- 6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
- 400ml (14 fl. oz.) coconut milk
- good shake of Thai fish sauce or light soy sauce
- small handful of coriander (Cilantro), roughly chopped
- ½-1 lime juice
- Heat the oil in a wok or large frying pan.
- Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
- Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
- Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.
- Stir in the coriander and lime juice.
- Check for seasoning, adding more fish sauce or soy sauce as desired.
The curry is now best left to sit for a few minutes so the sauce becomes more creamy. You will also taste the true flavours of the curry paste ingredients when it’s slightly cooler. Serve with lots of fragrant Thai jasmine rice.