“Chor Muang” is a unique appetizer in Thailand. The way to do that is through the use of hands to hold the shape of the pleat. Food with high humidity can not be stored for long that is why Chor Muang is hard to be find. Steamed Purple Flower-Shaped Rice Dough with Ground Chicken
Ingredients for the body part: ½ cup Rice flour 1 tablespoon Mung bean flour (If you can’t find, can substitute with tapioca flour) 3 tablespoons Arrowroot starch (Bob’s Red Mill’s) ½ cup Palm sugar 1 cup Coconut milk ¼ cup Pandan leaf extract (optional) Method for mixing the body part: Mix all the flour,
Living in oversea is difficult to fine some Thai ingredients. For example, young green papaya is one of the rare ingredient to find, so using fresh fruits is very interesting idea for Som Tam Phon La Mai. All you have to do is just follow the procedure laid out in my post on Thai Green
Ingredients 6-8 ripe mini sweet Thai bananas 1 cup rice flour 1/4 cup tapioca flour 1 cup cold water 1/2 cup sugar 1/2 cup grated coconut 1 tbsp sesame seeds 1/2 tsp baking soda 1/2 tsp salt 2 cups canola oil or other oil for frying Preparations: Prepare the banana by peeling and slicing
Thai Grilled Bananas With Coconut Sauce (กล้วยทับราดซอสกะทิ) Ingredients: 10 burro bananas, ripe and firm 1 cup coconut milk 1/2 cup palm sugar 1/2 cup granulated sugar 1/2 teaspoon salt Instructions: Make the sauce by combining the palm sugar, granulated sugar, coconut milk, and salt in a small saucepan over medium high heat. Once the mixture
Ingredients 5 oz (150g) dried rice vermicelli noodles 1 cake yellow or white fresh hard/firm tofu (bean curd), dices 3 cups peanut oil 1/4 cup medium fresh shrimps, peeled and deveined 4 cloves garlic, crushed 1 tablespoon chopped shallot Sauce 1/4 cup tamarind juice 1/4 cup palm sugar 2 tablespoons fresh lime juice 2 tablespoons
Fresh Spring Rolls (ปอเปี๊ยสด) Makes 8 large or 16-20 small rolls Preparation time: 35 mins Cooking time: 15-30 mins Ingredients: 1/2 cup water 1/4 cup rice vinegar 4 teaspoons Chinese rice wine 1 teaspoon fish sauce 8 medium-sized fresh shrimp 10 oz (300 g) pork loin or fillet in one piece 8 large Vietnamese paper
Cook time:Ingredients: 30 minutes Dried rice crackers (can be substituted with any kind of thin unseasoned cracker) 1 cup vegetable oil, for deep fry rice crackers Method: In a deep frying pan, put 1 cup of vegetable oil and heat it up into medium heat. Deep fry all rice crackers until golden brown on both
Serves 2 Preparation time: 10 mins Cooking time: 15 mins Ingredients: 200 g chicken fillet, cut into bite-sized pieces 100 g. button mushroom, diced (optional) 2 cups coconut milk 1 cup chicken broth 2-in (5-cm) young galangal, thickly sliced 3 kaffir lime leaves, shredded 2 stalks lemongrass, cut into 4-5 pieces 2 tbsp.
Serves 4-6 Preparation time: 30 mins Cooking time: 1 hour Ingredients: Side Dishes 30 leaves, Chaplu or Thong Lang Leaves 1 cup Roasted grated coconut 1 cup Roasted peanuts 1 cup Young ginger root 1 cup Shallots, cut into dices 1 cup Lime, cut into small dices ¼ cup Hot chilli, thinly slices 1 cup
