Ingredients: 1 cup Water Chestnuts, diced into small squares 1 ½ cups Tapioca flour 1/3 cup Arrow Root flour 2-3 drops of Red food coloring 1-2 drops Jasmine flavor (optional) 1 cup of Fresh Coconut Milk 1 cup Sugar 1/2 cup Water (for making sugar syrup) 5 cups Water (For Cooking the Water Chestnut)
Preparation time: 45 mins Ingredients: 1-1/2 cups Pomelo fruit, shredded 1/2 cup grilled shrimps 1 teaspoon kaffir lime leaves, cut into thin slices ¼ cup Fried shallots ¼ cup Roasted grated coconut ¼ cup Roasted unsalted peanut, coarsely grounded ¼ cup Nam Yum/Dressing sauce 2 pieces of Fried dried chilies (optional) 1 piece of Red
Serves 2-3 Preparation time: 25 mins Ingredients: 1 young medium dark green papaya, grated into shreds 2 garlic cloves 5 green & red hot chilies (Phrik Khi Nu) 8 cherry tomatoes, cut into wedges ½ cup long green beans, chopped into ½ inches or 1 centimeter pieces ¼ cup tamarind juice ¼ cup lime juice
Serve 2 Preparation time: 20 minutes Cooking time: 30 minutes Ingredients: 3/4 cup chicken fillet, cut into bite-sized pieces 2 cups coconut milk 1 cup water 2 tbsp. green curry paste 1 tbsp. vegetable oil 1 cup round eggplants, cut into pieces ½ cup pea eggplants (optional) 1-2 tbsp. fish sauce 2
Serves 4 Preparation time: 30 minutes Cooking time: 1 hour Ingredients: 400 grams beef fillet 3 tbsp. pha-naeng curry paste 2 cups coconut milk 6 kaffir lime leaves, torn ¼ cup ground roasted peanut ¼ tsp. salt 3 tbsp. palm sugar 2 tbsp. vegetable oil red – yellow chilies, slices for garnish Methods: Wash the
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.
Originally, Tom-Yum Koong (hot and sour shrimp soup) was a very simple soup. Cooking in Thai villages or fishing villages. The way they cook was to boil water, add galangal and lemongrass to reduce raw meat taste. Can cook with any kinds of meat either one or many kinds. Then, seasoning to taste with lime
Ingredients: 200 grams rice noodles, soaked in lukewarm water to soften, drained 10 shrimps, peeled and deveined 2 eggs 1/4 cup vegetable oil 1/2 cup water 1/4 cup tamarind sauce 1/4 cup hard yellow tofu/bean curd, diced 1/4 cup minced shallots 1/4 cup minced Thai sweet radish/salted turnip/Chinese salted radish 1/4 cup of Chinese chives,
Serves 8-10 Preparation time: 30 minutes Baking time: 40-45 minutes Ingredients: 2 cups all-purpose flour 2 tsp. baking powder 1-1/2 tsp. baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 2 cups sugar 4 eggs 1-1/3 cups of vegetable oil (canola or corn oil) 1 cup chopped pecans or walnuts 1 8 oz. can
