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,
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
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 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
