Ingredients: 1 kg Pork Loin, thinly slices 1 cup palm sugar 1 teaspoon sea salt 2 tablespoons soy sauce 1 teaspoon black 1 teaspoon white pepper 1 teaspoon coriander seeds 15 cloves garlic, peeled Methods: Place palm sugar, sea salt and soy sauce in medium skillet on medium-high heat. Cook and stir 6-8 minutes or
Ingredients:6-8 servings 1 spotted featherback or spotted mackerels fish, 750 g scraped flesh 2 tablespoons red curry paste 1 large egg 1 teaspoon salt 1 ½ palm sugar ½ cup finely sliced wing beans or yard-long green beans 4 finely sliced kaffir lime leaves Crisp-fried holy basil leaves, to garnish Vegetable oil for deep-frying For
Ingredients: Filling: 1 tablespoon finely ground garlic, coriander root and pepper ½ cup minced pork ½ cup finely chopped onion ¼ cup sweet turnip, minced ¼ cup peanuts, crushed 3 tablespoons palm sugar 2 tablespoons fish sauce 1-2 teaspoons vegetable oil ¼ cup fried garlic Coriander leaves, side dish Green salad, side dish Small hot
Ingredients: Serves 2 1 cup or 250 grams winged beans 4-6 shrimps, shelled, deveined ¼ cup coconut milk 1 teaspoon rice flour ¼ cup shallot, thinly sliced and crisp-fried ¼ cup roasted peanut, coarsely ground ¼ cup ground roasted coconut 5-7 fried dried chilies, to garnish 1 egg, soft boiled, 8 minutes Coriander leaves, to
Ingredients: 250 mung bean 1 cup or 250 ml. coconut milk 1/2 cup white sugar For Coating: 2 tablespoons agar-agar powder (gelatin) 2 + 3/4 cups (600 ml) jasmine water 2 tablespoons white sugar Food coloring, red, green, yellow, orange, and pink Utensils: Food processor or a blender Mixing bowl Wide flat pan Wooden spoon
Ingredients 80 grams uncooked glass noodles 100 grams ground pork/ chicken 5-6 medium shrimp, peeled and deveined 2 plum tomatoes, cut into quarters ½ onion, slices 5 cloves of pickle garlic, diced 1 tablespoon chopped Thai bird chili or any kind, it’s fine ½ -1 tablespoon sugar, optional 1 -2 tablespoons fish sauce 2 tablespoons
Ingredients 480 gm wheat flour 400 gm steamed rice 400 ml water 1 large can coconut milk 80 gm chives, finely chopped 1 teaspoon salt 1 teaspoon sugar Preparations: Mix wheat flour with 300 ml water and leave to stand for 10 minutes. Mix the steamed rice with 100 ml water, add to the flour/
Serving: Approximately 12 parties Ingredients: 300 grams minced chicken (minced pork or beef will also work well) 2 tablespoons toasted sticky rice powder (Khao-kua) 1 tablespoon toasted dried red chili flakes (prik-pon) as desired 2-2 1/2 tablespoons fish sauce 2-2 1/2 tablespoons lime juice, fresh squeezed 4 kaffir lime leaves, finely chopped 1 spring onion,
Kanom Jeeb Hua Nok (Steamed Bird Head-Shaped Rice Dumpling with Ground Chicken Filling) Traditional Thai Appetizer Ingredients for Flour Mixture: ½ cup rice flour ½ cup glutinous rice flour 1 ½ teaspoons tapioca flour 1 ½ teaspoons arrowroot flour ½ cup + 2 tbsp. water 1-2 teaspoons vegetable oil 3 tablespoons tapioca flour— for dusting
“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
