28.9.12

ถั่วแปบ

 


ส่วนผสม
แป้งข้าวเหนียวสด 1 ถ้วยตวง
(ถ้าเป็นแป้งข้าวเหนียวชนิดแห้ง ใช้แป้ง 1 ถ้วยตวง ผสมน้ำ 1/2 ถ้วยตวง แล้วนวดให้เข้ากันเป็นก้อนนุ่ม)
น้ำตาลทราย 2 ช้อนโต๊ะ
เกลือป่น 1/4 ช้อนชา
งาขาวคั่วพอเหลือง 2 ช้อนโต๊ะ
ถั่วเขียวแช่น้ำลอกเปลือกนึ่งให้สุก 1/2 ถ้วยตวง
มะพร้าวทึนทึกขูดฝอย 1 ถ้วยตวง
สีใส่ขนมที่รับประทานได้
ใบเตย


วิธีทำ
1.นึ่งถั่วเขียว เราะลอกเปลือกให้สุกเปื่อยเตรียมไว้ เคล้ากับเกลือป่นพอมีรสเค็มเล็กน้อย (เกลือประมาณ 1/4 ช้อนชา)
2.ผสมน้ำตาลทราย เกลือป่น และงาคั่วพอเข้ากัน
3.ขูดมะพร้าวเป็นเส้นเล็กๆ เคล้าเกลือเล็กน้อย ถ้าต้องการเก็บขนมไว้นานควรนึ่งมะพร้าวประมาณ 5 นาที
4. ค่อยๆ เติมน้ำลงทีละ 2 ถ้วยตวง ลงในแป้งสด นวดให้นุ่มพอปั้นได้ (แป้ง 1 ถ้วยตวง ใช้น้ำประมาณ 2 ช้อนโต๊ะ แต่ขึ้นกับแป้งด้วยว่ามากหรือน้อย)
5.แบ่งแป้งออกเป็น 4 ส่วนเท่าๆ กัน หยอดสีตามชอบ 1-2 หยด นวดให้เท่ากัน ควรใช้สีอ่อนๆ เช่น เหลือง ชมพู เขียว (ใช้ใบเตย) จะได้แป้ง 4 สี รวมทั้งสีขาวด้วย
6.ตั้งน้ำในหม้อ ใส่ใบเตยขยำพอช้ำ ตัดเป็นท่อนสั้น ปิดฝาไว้พอน้ำเดือดสักพักให้พอมีกลิ่นหอม ช้อนใบเตยขึ้น
7.แบ่งแป้งเป็นก้อนกลม ขนาดผ่าศูนย์กลาง 1 นิ้ว บีบให้แบน ใส่ลงต้มในหม้อน้ำ พอแป้งสุกจะลอยขึ้นเอง ใช้ทัพพีมีรูช้อนขึ้นให้สะเด็ดน้ำ ใส่ในจานที่มีมะพร้าวขูดที่เตรียมไว้
8.พอแป้งเย็น แผ่แป้งออกให้บาง ตักถั่วใส่ตรงกลางแล้วพับครึ่ง เม้มริมแป้งให้ติด คลุกมะพร้าวอีกครั้ง ใส่จานไว้ ทำจนหมดแป้ง เวลารับประทานโรยน้ำตาล เกลือ และงาคั่ว

26.9.12

ตะโก้แห้ว 2 สูตร +เทคนิคการประกอบ (1)

ตะโก้แห้ว 2 สูตร +เทคนิคการประกอบ


 



"ตะโก้" เป็นขนมไทยที่อร่อย ให้ทั้งรสหวานจากน้ำตาล และรสมันจากกะทิ ตะโก้สามารถทำได้หลายชนิด เช่น ตะโก้ข้าวโพด ตะโก้แห้ว ตะโก้เผือก ฯลฯ การใช้ใบเตยห่อตะโก้ทำให้ตะโก้หอมใบเตย แต่ถ้าหาใบเตยไม่ได้จะใช้ใบตองแทนก็ได้การทำตะโก้จะมีปัญหานิดเดียวตรงเวลาหยอดหน้าตะโก้ ซึ่งมักหยอดไม่ทัน หน้าตะโก้จะแข็งเสียก่อน ให้เอาน้ำร้อนหล่อภาชนะที่ใส่หน้าตะโก้แล้วใช้ช้อนตักหยอดจากริมหนึ่งไปยังอีกริมหนึ่ง เพียงเท่านี้หน้าตะโก้ก็จะไม่แข็งก่อนและเรียบเสมอกัน


ส่วนผสมของตัวขนมตะโก้แห้ว
แป้งข้าวเจ้า 1 ถ้วย
แป้งถั่วเขียว 1 ช้อนชา
แห้วจีนหั่นชิ้นเล็ก 1 ถ้วย
น้ำตาลทรายขาว 1+1/2 ถ้วย
น้ำปูนใส 1/2 ถ้วย
น้ำใบเตยหอม 1/2 ถ้วย
น้ำกลิ่นมะลิ 1+1/2 ถ้วย
กระทงใบเตย

ส่วนผสมหน้าขนม
แป้งข้าวเจ้า 1/4 ถ้วย
แป้งถั่วเขียว 2 ช้อนโต๊ะ
กะทิ 2 ถ้วย
เกลือป่น 1+1/4 ช้อนชา

วิธีทำ
1. ทำตัวตะโก้ โดยผสมแป้งข้าวเจ้ากับแป้งถั่วเขียว น้ำตาล น้ำปูนใส น้ำใบเตย น้ำกลิ่นมะลิ เข้าด้วยกัน กวนไฟกลาง
2. พอข้นใส่แห้วจีน กวนต่ออีกสักครู่ให้พออยู่ตัวเมื่อเย็นแล้ว (ทดลองโดยการตักใส่ถ้วยเล็กลอยน้ำ)
3. ตักตัวตะโก้หยอดในกระทงใบเตยครึ่งกระทง
4. ทำหน้าตะโก้ โดยผสมแป้งข้าวเจ้ากับแป้งถั่วเขียว กะทิ และเกลือป่น เข้าด้วยกัน กวนจนข้นพอดี ระวังอย่าให้ข้นมาก เพราะจะทำให้หยอดหน้าไม่เรียบ
5. ตักหยอดบนตัวตะโก้ให้เต็มกระทง


25.9.12

SACOO-SAI-MOO(Tapioca pearls with minced pork stuff)


Preparation

Ingredients
1 cup small size Tapioca pearl
1/2 cup hot water
1/2 cup vegetable oil
2 bulb garlic, lettuce, bird's-eye chillies, coriander

Ingredients for Filling
1 cup minced pork
1 tablespoon pounded garlic, pepper and coriander root
1/4 cup shallot
1/2 cup sugar
3 tablespoon fish sauce
1cup roughly ground unsalted roasted peanuts
1 cup chopped salted radish

Preparations

1. Fry pork with garlic, pepper and coriander root until fragrant.
2. Add shallot, salted radish and peanut and mix in.
3. Add sugar and fish sauce to taste.
4. Remove from the heat, leave it to cool, make the dumplings.
5. Fry the garlic until golden brown and fragrant.
6. Knead the tapioca pearl with the hot water until soft.
7. Make the dumpling, about 1inch in diameter.
8. Pinch off the ball of dough and flatten into a circle. Place the stuff in the center of the dough.
9. Pinch edges together to enclose.
10. Steam dumplings about 8 minutes until cooked.
11. Remove from the heat, Top with crisp-fried garlic.
12. Serve warm with lettuce, coriander and bird's-eye chillies.

23.9.12

THONG-EK(Gold foil-decorate sweets)


Preparation

Ingredients
1 cup wheat flour
1 cup coconut milk
1 cup sugar 6 egg yolks

Preparations:
1. Mix the sugar and coconut milk together, heat over the medium heat when cooked remove from the heat and filter by the thin white muslin.
2. Simmer the mixed ingredients over the medium heat until the ingredients become thick, remove from the heat. Continue to stir until cool. Put the egg yolks, mix well.
3. Heat the mixed ingredient again when it is hot, add each a little of flour mix well until the flour is over. Remove from the heat. Set aside.
4. When the sweets is warm. Put it in the wood molds, press it and remove from the mold. Decorate the lillte gold foil on the top of sweets.

22.9.12

Khanom Maw Geang

 

Ingredients
2 cups of cooked and mashed taro (Pueg')*
6 eggs
1 cup of coconut milk (top cream)
1/2 cups of white sugar
1 cup of palm (or coconut) sugar
4 table spoons of corn starch
1 table spoon of deep-fried thin wedged onion * can be substituted with muang bean or pumpkin
.

Directions

Preheat the oven to 375 degrees. Beat eggs in the blender for 2-3 minutes; Add sugar and coconut milk, go on blending for another 2-3 minutes. Add taro, still go on blending. Finally, add corn starch and mix it together with other blended ingredients.

In a pot, heat this mixture with low heat, slowly stir it until the mixture becomes thickened. Remove from the stove and pour it on a pie pan. Make sure that the pan is of the right size so that it allows the mixture to lay about 1 inch thick.
Bake for 35-4O minutes. Remove and top it with the fried onion shreds while the custard is still hot. Some put the onion on it a few minutes before the custard pan was taken out from the oven.


The custard or Kha'NOm+Moo"Kaeng should be left cool before serving. Cut the custard in 2" x 2" square and put it on a nice saucer with a small spoon for an individual serving.


To prepare the onion shreds, first peel red small onion, wash it with water and cut it into thin wedges. Heat two table spoons of cooking oil in a wok. When the oil is heated, put in the wedged onion and fry it back and forth until it becomes golden brown. Take the shreds out of the pan. Leave them on a plated paved with a paper towel to let the oil soaked off.

 

CHOR MUANG (Dumplings with Minced Pork and Prawn)

 

Preparation


Ingredients Filling
1/2 cup roasted unsalted peanuts, chopped
2 tablespoons sugar
1/2 teaspoon salt
100 g minced pork
100 g minced prawn
100 g chopped salted radish
2 tablespoons cooking oil

Dumplings:
1/4 cup tapioca flour
2 cups rice flour about
2 tablespoons dried ANCHAN flowers or
1/2 teaspoon blue food colouring
1/4 cup thin coconut milk
1/2 cup coconut cream
2 tablespoons cooking oil
1/4 cup water banana leaf or aluminium foil

Preparations:
1. Stir all the filling ingredients together in oil until cooked and let cool.
2. Make the dumplings by mixing all ingredients together.
3. Cook over low heat, stirring constantly, until the mixture turns into an elastic dough.
4. Cover with plastic cling film while making the individual dumplings to prevent the dough from drying out.
5. Pinch off a small ball of dough and flatten into a circle about 2 1/2 inch in diameter.
6. Place a teaspoonful of stuffing in the centre of the dough and pinch edges together to enclose.
7. Use special tongs or pinch to give the dumplings a flower shape.
8. Place on a oiled banana leaf or aluminium.
9. Put about 1 teaspoon of coconut cream over the top of each dumpling to prevent it from drying out.
10. Steam dumplings for 8 minutes until cooked.
11. Serve warm on a bed of crisp-fried golden garlic.
12. Top with coconut cream.

 


KANOM-TOM (Mung bean with Stuff)



Preparation

Ingredients
1/3 cup peeled mung bean
3/4 cup grated coconut
1/2 cup glutinous rice flour
1/2 cup palm sugar

Preparations:
1. Soak the mung bean in the clean water for 2 hours.
2. Boil the mung bean until cooked and pound finely, set aside.
3. To make the stuff, mix sugar, 1/2 cup coconut and 1tablespoon water together in the medium heat. Stir well until the stuff become sticky. Make the stuff into the rounded form, the size is about 1 centimetres diameter each.
4. Mix the mung bean and flour together and add water a little regularly. When the flour is soft, make the flour into the rounded form with the 1 centimetres diameter.
5. Flatten the flour, put the stuff in the center of flour and cover the stuff with flour.
6. Boil the mung bean with stuff in the water until float over the water, remove from the heat. Mix with the rest of coconut thoroughly.


 


20.9.12

Red Ruby - Mock Pomegranate in Coconut Milk

 

Red Ruby is called tub tim krob in Thai. It's famous dessert in Thailand.

Ingredients:

- 1 tin (225ml) water chestnuts - cut into pea sized cubes

- 1 tin (400ml) coconut milk

- 400ml water

- 2 Tbsp sugar - dissolved in 85ml hot water to make a syrup

- 1.4 tsp salt

- 113g sugar

- 85g tapioca flour

- 1/2 tsp red food colouring

Method
1. Place water chestnut pieces into a bowl and add red food colouring, mix well and leave to soak for 5 minutes.
2. Spoon tapioca flour into a plastic bag and add the water chestnuts. Shake well to coat the chestnut pieces leaving them in the bag until required. Remember to shake off excess flour before cooking.
3. Bring a large pan of water to a rolling boil and add half the chestnuts at a time. Stir to separate while cooking which should be done when the chestnut pieces become translucent (2-3 minutes).
4. Scoop out chestnuts and place into a basin of ice cold water. Then drain and place into the sugar syrup mixture, this prevents the mock pomegranate seeds sticking together.
5. Place sugar and 400ml water into a pan and bring to the boil.
6. Add coconut milk and cook over a moderate heat to scalding point.
7. Add salt and remove from the heat, stir well and allow to cool quickly.
8. Cover with clingfilm until chilled.

To serve, place a tablespoon of mock pomegranate in the bottom of a bowl and spoon sufficient cold coconut milk to cover.


TA-KO ( Water Chestnut and Coconut Custard Topping)



Ingredients
5 cups rice flour
6 cups coconut milk
3 cups water chestnuts
7 cups jasmine essence water
1/2 teaspoon salt small square pandan leaf vessels

Preparation

1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
3. Slie the water chestnuts into small pieces.
4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the syrup and mix together, stir well.
5. When the flour become sticky, add water chestnuts and mix well. Drop into the vessels at the half of its.
6. To make the topping, heat the coconut milk to boil, add the remaining flour, salt and stir well. when it cooked. Remove from the heat.
7. Drop the topping into the vessels until full. Leave to cool.



 

LOD-CHONG NAM KA-TI(Pandan Noodles with Coconut Milk)


 

Preparation

Ingredients

1 kg Lod-Chong (short noodles with pandan essence)

3 cups coconut milk

1/2 cup palm sugar

1/2 teaspoon salt crushed ice

 

Preparation

1. Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.

2. To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.


19.9.12

Thai Sticky Rice and Mango(Khao Nieow Ma Muang)

 

 Ingredients
1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible.
3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced

Directions:
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.

Heat the rest of coconut milk and add salt. Stir until the salt is dissolved.This makes the topping sauce.

To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.Makes about 6 servings.


Palm Flesh Dessert (Khanom Tan)

 

Ingredients
1 cup of ripe palm fruit, use its yellow flesh by crush4 1/2 cup of rice flour
3 cup of sugar
4 1/2 of coconut milk
2 tablespoons of grind coconut
1 1/2 teaspoon of salt

Method
1. Mix coconut milk and sugar together, put it on fire and let it melt then filter it white and thin fabric. After that put it on fire again and wait until it boil then take it down and leave it cool.
2. Mix rice flour and crush palm fruit together while knead you need to pour coconut milk little by little until the flour soften then add all coconut milk to.
3. Cover the flour and bask it in the sun about 3-4 hours, flour will leaven.
4. Laddle flour to small chinese cup or banana leave vessel then sprinkle it with grind coconut which mixed salt.
5. Steam it for 15 minutes. Let it cool down and serve.

NotePalm fruit has a strongly smell so when you bring it flesh for crush with water you should crush it until it clear then pour it to cloth bag and hang it for let the water seep out, you will get the palm flesh for mix with rice flour


Gratong Thong (Golden Vessel)

 
 

Prepare:
1 cup wheat flour

1/2 cup rice flour
6 tbsp. coconut cream
1 duck egg
1 and 1/2 tsp. salt
1 cup lime water
2 cup vegetable oil
Stuffing:
1/2 cup minced pork
1/4 cup sliced into small piece carrot
1/4 cup sliced potato
1/4 cup sliced green pea (optional)
5 coriander roots
12 cloves garlic
1 tsp. Thai pepper
1/2 tsp. salt
1/3 cup olive oil
1 tbsp. soybean sauce
1/2 tsp. sugar

Cooking Instructions:
1. Sieve the wheat flour, rice flour and salt together once.
2. Combine it with coconut cream and duck egg. Then mix well.
3. Gradually add lime water and sift it.
4. Heat the pan and add 2 cup vegetable oil. Steep the vessel block in hot vegetable oil.
5. Wait until it vessel block gets hot then dip it into the mixed flour. Make sure the flour only stick to the outside part of the block.
6. Then fry the mixed flour until it turns gold.
7. Remove the golden vessel. Continue frying the golden vessel until you use up the mixed flour.
Be patient while you are cooking this vessel. It’s going take a long No, wonder I sometimes spend 2 hours on cooking!! Anyway, I think it is so much fun.

After you finish the golden vessel, here is how to cook the stuffing.
1. Ground coriander roots, garlic, Thai pepper and salt altogether.
2. In a different pan, put 1/3 cup olive oil and use medium heat.
3. When the pan is hot, add grounded coriander, garlic, Thai pepper and salt in the pan. Then fry until it smells aromatic.
4. Next, put pork, carrot, potato, and green pea. Add soybean sauce, and sugar. Cook for 15 minutes.
Serve with golden vessel and sweet Chinese plum sauce or ketchup. I think children will like this Thai food menu.

Tag : joysthaifood.com



Coffee Jelly Dessert Recipe(Wun Ka-fae)

 

 INGREDIENTS:

2 tbsp agar-agar powder
1 tbsp instant coffee
1 cup sugar
3 cups water
2 tbsp warm water

TOPPING:
1.5 cups coconut cream
1 tbsp agar-agar powder
1.4 cup sugar
1 tsp salt

SPECIAL UTENSILS:
A brass wok. jelly molds

PREPARATION:

1. Mix the instant coffee with warm water and set aside.

2. Mix agar-agar powder with water bring to the boil over medium heat Stir continuously until all the agar-agar dissolves, then add sugar Continue boiling until the sugar has dissolved and the mixture boils well. Add mixed coffee, stir well, then remove from the heat. Pour the mixture into a pan, and place the pan in a bowl of warm water, set aside.

3. To make the coconut cream topping; mix water and agar-agar powder together, bring to the boil over medium heat. Boil until the agar-agar dissolves, then add coconut cream, sugar and salt together. Stir regularly to prevent the coconut cream separating. Boil until the mixture dissolve completely, remove from heat, and place the pan in a bowl of warm water as well.

4. Spoon 2 tablespoonful of the coffee mixture into each mold, leave to almost set. Then spoon the same amount of the coconut mixture over and leave to almost set. Continue with this process until each mold is full. Leave to completely cool before remove from the mold.

Tip: The coffee jelly will be more aromatic if the jasmine-flavored water is used instead of water.

Tag :thaifoodplus.com