 |
|
|
Now Playing I Love Thai Occupation Baker We Like Thai Too
Thai Cuisine Joseph Thai Recipes
Assorted Thai Custard Connie secret Connie secret Connie secret Sweet Tapioca with Coconut CreamIngredients:1 kg t... Fish patties Ingredients : Mackeral fish ( meat ) ... Tom Yum Prawn Low fat brownie recipe, chocolate low fat recipe f... Deep Fried Prawn rolls Recipes April 2007 May 2007 July 2007 October 2007 May 2008 October 2008 |
Thursday, April 19, 2007      Wednesday, April 18, 2007 Cocoa Khanom    Ingredient A 100G RICE FLOUR 100ML WATER OTHER INGREDIENT 500G Tapioca(grated) 150g white coconut 5 pcs pandan leaves 250g sugar 1/2 tsp salt 1 1/2 tbsp cocoa powder 1 pc banana leave 250 ml water Method: Mix the ingredient(A) together. Boil the sugar together with the pandan leaves and water then pour into the A mixture, then add in tapioca, white coconut and salt. Divide this into two portions and one portion add cocoa powder. Line tray with banana leave and pour inthe cocoa mixture to steam for 15 mins, after which pour in the the other portion and continue to steam for another 30 mins. When cooked, remove and into oven to grill for another 10 min. Cool before cutting. Sunday, April 15, 2007 THAI OTAH    
1 tsp Thai Belacan 2 stalks lemon grass 2 Fresh chillies 5 dried chillies 1/2 inch Galangale 6 or more small onion 4 cloves garlic 1/2 inch tumeric 3 stalks coriander roots(remove leaves) 3 candle nuts/buah keras Ingredients: 1 1/2 tsp 2 Eggs 1 tbsp nampla/fish sauce 500g ikan tenggiri 1 tbsp sugar 2 red chilli 150g Prawns 1 tsp black pepper 400 ml thick coconut 2 lime leaves(finely shredded) 150g Indonesian cabbage Method: Remove shells of prawns leaving the head and tail intact. Season prawns with 1 tsp salt. Put the pounded ingredients to fry till fragrant. Use 1/4 of the rempah to season the prawn and squid. Flake and fish and place into a large bowls,add in fried rempah, 300ml of coconut milk, fish sauce,eggs,pepper,salt,sugar. Mix well, stir in 1 direction' lastly add in the lime leaves. When mixture is ready, line each aluminium foil with 1 piece of cabbage, add the fish mixture,top with 1 prawn,1pc of squid,some red chilli strips and a scoop of fresh coconut. (Taken from the 400ml coconut milk) Wrap and bake in oven for 25-30 minutes. Normal oven temperature at 180 degrees celcius.
TWO COLOR GLUTINOUS RICE PUDDING INGREDIENT(1) 500g of glutinous rice 1/2 coconut (extract/400ml/thick milk) 200g of palm sugar 50g of sugar *Reserve 100ml of coconut milk for later use. INGREDIENT (2) 100g of plain flour 1 tsp of salt 100g of palm sugar 2 eggs 5 pcs of pandan leaves 1/2 coconut (extract/450ml/thick milk) 1 tbsp of custard powder METHOD: Soak glutinous rice for 3 hours or overnight. Drain and steam for 20 mins. Use 300ml of the coconut milk to steam the rice. Add a pinch of salt. Remainder 100ml of coconut milk to boil with 200g of palm sugar and 50g sugar. Add a pinch of salt. Pour this into the glutinous rice and stir fry over low heat till liquid is absorved into the rice. Boil the palm sugar with half of coconut milk from ingredient (2); and mix with flour,salt,egg and the remaining coconut milk. When the above is ready, reheat the glutinous rice for 10 minutes before pouring in the flour mixture to cook for another 20-30 minutes. Cut when cool. GREEN CURRY PRAWNS Ingredients: 1kg of medium sized prawns 200g of small egg plant 3 pieces of limau purut leaves (cut into strips) 3 stalks of sweet basil 2 red chilli (cut into strips) Pounded Ingredients: 1 green capsicum - cut into cubes* 6 local green chilli* 1 inch lengkuas* 4 stalks of lemon grass* 2 slices of limau purut rind* 4 stalks of parsley roots* 5 or more small onions* 7 garlic* 1 and a half tsp. of coriander powder* 1/2 tsp of jintan puteh* 1/4 tsp. of nutmeg* 1 tsp. of pepper* 1 tbsp. of belachan* 1 inch ginger (cut into small pieces)* brown color * - blend together purple color * - blend together Other ingredients 1 coconut (to obtain 1 bowl of thick milk/ and 2 bowls second coconut milk) Method: Heat the second coconut milk and let it boil till it curdles. Take only the top cream to cook. Fry the pounded ingredients with the coconut cream. When it is fragrant, add in egg plant, prawns and cut red chilli and lastly the thick coconut milk, sweet basil and limau purut leaves. If u don't know anything, feel free to contact me at connielee06@yahoo.com.sg FRIED RICE STICK(PADTHAI)      Ingredients:300g of thai rice stick 200g of prawns 1 bead curd - cut into cubes 300g bean sprout 30g of salted turnip 3 eggs 50g of chives 3 chopped garlic * 3 chopped onion* 1 dried chilli or 1/2 tbsp of chilli powder* 50g of dried prawns* 50g of fried peanut * must be blended together Seasoning: 4 tbsp of sugar 4 tbsp of assam juice 3 and a half of fish sauce Method: Soak rice sticks in warm water.Heat oil and fry dried prawns till fragrant;put aside for later use. Heat some oil,fry separate eggs,(bean sprouts,chives and put aside for later use. Heat oil;add in small onion,garlic,turnip,prawns and then the rice stick,mix well,add seasoning and the other items. Top with dried prawns and peanut. Saturday, April 14, 2007 YAM CAKE    Ingredients: 400g of yam, cut into cubes 2 eggs 1000ml of water 100g of dried prawns (rinsed and ground a bit and not too fine) 50g of dried turnip 400g of rice flour 2 tbsp of tapioca flour 2 cloves of garlic half a carrot (chopped finely) half tsp of salt and pepper 1 tbsp of sugar 2 tbsp of oil method: Grease the pan before putting mixture in. Mix rice flour wif half portion of water. Rest for half an hour. Heat oil. Fry garlic, turnips, dried prawns, carrot and stir fry then add yam, fry the yam, turn a bit yellow,then add water to cook until water boils. Then add pepper followed by flour mixture,sugar,cook till thickens. When thickened, transfer into a tray and steam for half an hr. Cool before cutting. COLOURED RICE IN SAUCE    (Pounded)Ingredients: 20 dried chilli 8 fresh chilli 6 cloves of garlic 15 small onions 1 tbsp of belacan Normal Ingredients: 12 or more woupa (coloured rice) - fried and put in air tight containers when cooled. 120g of prawns cut into cubes 5 tomatoes cut into cubes 300g chicken breast cut into cubes or minced 500ml of assam water mixed with 1 tbsp of chicken stock. Seasoning: 2 and a half tbsp of brown sugar 3 local lime 2 tbsp of nam pla (fish sauce) Garnishing: 1 red chilli cut into strips 2 coriander leaves Method: Fry pound ingredient into oil and add chicken and prawn meat to fry in hot oil till fragrant then add in the half cup of assam water , seasoning ingredient and tomato cubes. Simmer over low fire till slightly thicken and tomato cubes dissolve. Cook for about half an hr. Serve with the cooked sauce and garnish with red chilli and coriander leaves. Monday, April 9, 2007 Thai Grilled Fish
Pounded Ingredients: |
