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 2 large eggs 2 slices of Canadian bacon 1 teaspoon white vinegar 2 English Muffins Butter Water, for poach eggs Salt and pepper, to taste Paprika, dusting Oregano, garnish For Hollandaise Sauce: 100 grams unsalted butter 2 large egg yolk 1 tablespoon fresh lime juice Salt Cayenne pepper Method: Bring water to
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
Ingredients 2 tbsp vegetable oil 2 beef sirloin steaks, cut into thin strips 1-1/2 tbsp Thai red curry paste 1/2 can chicken broth 2 cans coconut milk, unsweetened 2 tbsp brown sugar or palm sugar 1 tbsp fish sauce 1 cup eggplants, cut into bite-size 1/2 cup pea-eggplant or sugar snap peas (optional) 1 red
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
Red Curry with Roast Duck (Kaeng Phed Ped Yang) Recipe Ingredients 1/2 roasted duck 1/4 cup red curry paste 2 1/2 coconut milk 1/2 cup pineapple, cut in bite-size 10 cherry tomatoes, cut in half 2 kaffir lime leaves, torn 1 tablespoon palm sugar 2 tablespoons tamarind juice (optional) 1/2 teaspoon salt 1/2 cup water
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
Ingredients: 1 kilogram cassava root 1 1/2 cups sugar 5 cups water 1 cup coconut cream 1/2 teaspoon salt Special utensil: a brass wok Preparations: 1. Peel the cassava roots and cut into 3″ pieces, wash thoroughly. 2. Mix the sugar and water in a brass wok, place on over the medium heat. When
Simply Coleslaw Preparation: 15 min. Make: 4 cups 6 cups shredded cabbage (from about 1/2 head), amid of red and green, if desired 2 cups julienned carrots (from about 4 medium carrots) 2/3 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons white-wine vinegar Coarse salt and freshly ground pepper In a bowl, toss together cabbage,
