Gluay Kaek(Deep fried banana with shredded coconut and sesame)
Prepare:
10 banana (peeled and cut)Choose the one that is not too ripe10 pieces potatoes10 pieces taro2 cups rice flour2 cups wheat flour1 tsp. salt3 tbsp. sugar1 cup shredded coconut2 tbsp. roasted sesame2 glasses water2 cups vegetable oil2 cups limestone water
Cooking Instructions:
1. Mix 2 type of flour, salt and sugar altogether in a big bowl.
2. Add shredded coconut and sesame.
3. Soak cut banana, potato and taro into the limestone water. This way will help make the banana, taro and potato get not too soft when you fry them.
4. Heat the pan and add vegetable oil.
5. Dip the banana into mixed flour and then deep fried in hot vegetable oil.
6. Wait until it turns gold then remove from the pan. Do the same to potato and taro.
Tag : joysthaifood.com
29.11.08
Kao Niew Piak Sai Phuek (Black Sticky Rice with Coconut Milk and Taro)
Kao Niew Piak Sai Phuek(Black Sticky Rice with Coconut Milk and Taro)
Prepare:
3 cups black sticky rice (uncooked)
3 cups taro cut to dice shape
1 cup sugar1 cup palm sugar
2 cups coconut milk
2 tsp. salt
5 pandanus leaves (cut short)
5 cups water
1 cup limestone water
Cooking Instructions:
1. Soak black sticky rice in hot water for 12 hours.
2. Soak taro in limestone water 10 minutes and rinse well.
3. Next, boil pandanus leaves with 5 cups of water. When it’s boiling, add black sticky rice and cook for 30 minutes on low heat. Keep stirring. Don’t let it burn.
4. When the rice is very soft remove the leaves.
5. After that, add taro, sugar, palm sugar. Mix well and remove from the stove.
6. Then, boil coconut milk. Add salt and let it boiling. Don’t forget to keep stirring.
Remove from the stove when it’s boiled. Pour it on top of black sticky rice when you serve.
Tag : joysthaifood.com
Prepare:
3 cups black sticky rice (uncooked)
3 cups taro cut to dice shape
1 cup sugar1 cup palm sugar
2 cups coconut milk
2 tsp. salt
5 pandanus leaves (cut short)
5 cups water
1 cup limestone water
Cooking Instructions:
1. Soak black sticky rice in hot water for 12 hours.
2. Soak taro in limestone water 10 minutes and rinse well.
3. Next, boil pandanus leaves with 5 cups of water. When it’s boiling, add black sticky rice and cook for 30 minutes on low heat. Keep stirring. Don’t let it burn.
4. When the rice is very soft remove the leaves.
5. After that, add taro, sugar, palm sugar. Mix well and remove from the stove.
6. Then, boil coconut milk. Add salt and let it boiling. Don’t forget to keep stirring.
Remove from the stove when it’s boiled. Pour it on top of black sticky rice when you serve.
Tag : joysthaifood.com
28.11.08
Khanom Nang Led or Khao Dtan (Sweet Crispy Rice)
Khanom Nang Led or Khao Dtan (Sweet Crispy Rice)
Prepare:
1 cup sticky rice
3 tbsp. watermelon juice
1 tbsp. sugar
1/4 tsp. salt
2 tbsp. drinking water
1 tbsp. honey
1/2 cup palm sugar
Cooking Instructions:
1. Soak sticky rice in hot water for about 2 hours. You can also soak the sticky rice in regular water overnight. Any way that will help you save time. Steam the sticky rice in boiling water for 20 minutes. Use medium fire.
2. During the time we are waiting for the sticky rice to be ready, mix watermelon juice, sugar, and salt together.
3. When the sticky rice is done, remove into a big bowl and then add the juice from step 2. Mix well.
4. After that, find a plastic cap from coffee jar or any jar any shape. It should be 1/2 inch thick. However, you can forget about a plastic cap. Let’s shape it nice by our hands. Don’t make it too thick or all the part will not get even crispy.
5. The fun part is that you can ask little kids to help. They will like it a lot. I asked my cousin to help before but they make my white sticky rice turns black.
Clean their hands first!
My mom is very tricky…haha Making it at home and enjoy with your family we can skip many step. She dried the sticky rice that we cooked too much each time and couldn’t finish all of it. Break it into small part with your finger, this will help it dry quick. After we fried it, pour sweet condensed milk and sugar.
Test good and quick!
6. Get back to the next step after we finished making it into shapes.
7. Now, arrange them on a tray. Dry them with sunshine for 2 days or until it is completely dry.
8. Then, deep fry them in hot vegetable oil. Use medium heat. When it’s cooked both sides, remove from the pan and leave them drain.
9. Boil 2 tbsp of water on low heat. Add palm sugar and keep stirring. When the palm sugar mixed well with water, turn off fire. It should be soft and flexible.
10. Pour the syrup on top of crispy rice. When it is cool down, the sugar will stick together. Then, you can store it in a plastic bags or container. You can keep them at room temperature for a couple weeks.
Tag : joysthaifood.com
Prepare:
1 cup sticky rice
3 tbsp. watermelon juice
1 tbsp. sugar
1/4 tsp. salt
2 tbsp. drinking water
1 tbsp. honey
1/2 cup palm sugar
Cooking Instructions:
1. Soak sticky rice in hot water for about 2 hours. You can also soak the sticky rice in regular water overnight. Any way that will help you save time. Steam the sticky rice in boiling water for 20 minutes. Use medium fire.
2. During the time we are waiting for the sticky rice to be ready, mix watermelon juice, sugar, and salt together.
3. When the sticky rice is done, remove into a big bowl and then add the juice from step 2. Mix well.
4. After that, find a plastic cap from coffee jar or any jar any shape. It should be 1/2 inch thick. However, you can forget about a plastic cap. Let’s shape it nice by our hands. Don’t make it too thick or all the part will not get even crispy.
5. The fun part is that you can ask little kids to help. They will like it a lot. I asked my cousin to help before but they make my white sticky rice turns black.
Clean their hands first!
My mom is very tricky…haha Making it at home and enjoy with your family we can skip many step. She dried the sticky rice that we cooked too much each time and couldn’t finish all of it. Break it into small part with your finger, this will help it dry quick. After we fried it, pour sweet condensed milk and sugar.
Test good and quick!
6. Get back to the next step after we finished making it into shapes.
7. Now, arrange them on a tray. Dry them with sunshine for 2 days or until it is completely dry.
8. Then, deep fry them in hot vegetable oil. Use medium heat. When it’s cooked both sides, remove from the pan and leave them drain.
9. Boil 2 tbsp of water on low heat. Add palm sugar and keep stirring. When the palm sugar mixed well with water, turn off fire. It should be soft and flexible.
10. Pour the syrup on top of crispy rice. When it is cool down, the sugar will stick together. Then, you can store it in a plastic bags or container. You can keep them at room temperature for a couple weeks.
Tag : joysthaifood.com
27.11.08
Mun Chuem (Sweet Potatoes and Coconut Cream)
Mun Chuem (Sweet Potatoes and Coconut Cream)
Prepare:
1 kg. Sweet potato
3 cups sugar
3 cups white wash/lime water
3 cups water
1 cup coconut milk
1 tsp. salt
Cooking Instructions:
1. Clean the sweet potato very well. Peel the skin off and cut into pieces. Make the piece big. Soak them in lime water for 30 minutes. After that, clean with water again.
2. Add 3 cups of water into a pot. Boil it on medium heat. When it’s quite hot, add sugar and stir until the sugar is dissolved. Wait until the syrup is boiling, then add sweet potato. Use low fire.
3. Don’t stir the potato so often. Just flip it over when the other side is done.
4. Notice the potato pieces. If the color is clear then it’s ready. Remove from the stove.
5. In a different pot, boil coconut milk with salt. When it’s boiling, then remove from the fire.
Dress coconut milk on top of sweet potato when it’s cool off.
Tag : joysthaifood.com
Prepare:
1 kg. Sweet potato
3 cups sugar
3 cups white wash/lime water
3 cups water
1 cup coconut milk
1 tsp. salt
Cooking Instructions:
1. Clean the sweet potato very well. Peel the skin off and cut into pieces. Make the piece big. Soak them in lime water for 30 minutes. After that, clean with water again.
2. Add 3 cups of water into a pot. Boil it on medium heat. When it’s quite hot, add sugar and stir until the sugar is dissolved. Wait until the syrup is boiling, then add sweet potato. Use low fire.
3. Don’t stir the potato so often. Just flip it over when the other side is done.
4. Notice the potato pieces. If the color is clear then it’s ready. Remove from the stove.
5. In a different pot, boil coconut milk with salt. When it’s boiling, then remove from the fire.
Dress coconut milk on top of sweet potato when it’s cool off.
Tag : joysthaifood.com
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