tag:www.khiewchanta.com,2013://1 2013-05-28T14:26:41Z Movable Type 3.34 tag:www.khiewchanta.com,2006://1.1340 2013-05-28T12:19:28Z 2013-05-28T14:26:41Z

These red pork pyramid shaped parcels are yet another steamed snack, served as a starter. The red layer is made from seasoned pork, the inner layer filled with noodle. You'll need Teriyaki powder for this, it's easy enough to...

These red pork pyramid shaped parcels are yet another steamed snack, served as a starter. The red layer is made from seasoned pork, the inner layer filled with noodle. You'll need Teriyaki powder for this, it's easy enough to find in any Asian grocers.]]> Ingredients for 2 People 50 gms Bami Noodle (Pre Cooked) 150 gms Pork Meat 1 Tablespoon Red Teriyaki Seasoning Powder 1 Tablespoon Oyster Sauce 1 /4 Teaspoon White Pepper 2 Garlic Cloves 10 gms Chopped Spring Onions 10 gms Chopped Coriander Leaves 10 Wonton Skins (The pastry papers you buy premade) Preparation 1. Mix all the ingredients except for the wonton skins and noodles in a blender. Blend until the mixture is smooth. 2. Lay down a wonton skin, and spread a thin layer of pork evenly over it. 3. Pile cooked bami noodles in the middle, and bring the corners of the wonton pastry into the centre. You can see from the photograph, I crimped the edges of the pastry together, they normally stick together very easily, but if you have difficulty, brush with egg. 4. Place in a Chinese steamer and steam for 10 minutes.]]> tag:www.khiewchanta.com,2006://1.1675 2013-05-28T12:04:38Z 2013-05-28T14:22:34Z

Not so much red as brown! These sticky rice sweet cakes are made into paper cups and eaten as a dessert. If you can't get hold of the coconut sugar you can substitute extra brown sugar, but it's not...

Not so much red as brown! These sticky rice sweet cakes are made into paper cups and eaten as a dessert. If you can't get hold of the coconut sugar you can substitute extra brown sugar, but it's not as good.]]> Ingredients 200 gms Sticky Rice 100 gms Brown Sugar 50 gms Coconut Sugar 200 ml Coconut Milk 100 ml Water 2 Tablespoons Toasted Sesame Seeds Preparation 1. Soak the sticky rice in water overnight. 2. Steam for 10 minutes (until cooked) then leave to cool. 3. In a saucepan, boil the water, brown sugar and coconut sugar, and reduce it until it nearly caramelizes. 4. Add the coconut milk and cook slowly for 3 minutes, stirring to mix. 5. Add the sticky rice, and stir until the mix become sticky. Leave to cool. 6. Spoon into paper cups and garnish with toasted sesame seeds.]]> tag:www.khiewchanta.com,2006://1.1537 2013-05-28T11:02:09Z 2013-05-28T14:18:57Z

Plenty of texture in these dumplings, the main flavours are prawns and the main texture chopped bamboo....

Plenty of texture in these dumplings, the main flavours are prawns and the main texture chopped bamboo.]]> Ingredients 50 gms Bamboo ( Either Precooked or Tinned ) 50 gms Soya Beansprouts 20 gms Dried Shrimp 10 Prawns 2 Teaspoons Salt 2 Tablespoons Light Soy Sauce 1 Teaspoon Sugar 1/3 Teaspoon White Peper 4 Garlic Cloves 1 Tablespoons Oil Ingredients for Dough 150 gms Rice Flour 20 gms Sticky Rice Flour 1 Teaspoon Cassava Starch Flour 1 Tablespoon Oil 350 ml Water Preparation 1. Clean the prawn and chop. Chop the bamboo finely and also chop the garlic. 2. Fry all the ingredients except the beansprouts in a little oil for 2 minutes to cook them. Then leave to cool. Chop the beansprouts and add to the filling once it has cooled. 3. Make the dough: In a saucepan, mix all three flours together, add the water and oil and stir until mixed. Heat on a low heat, stirring all the time until the flour forms a very thick dough. Take off the heat and leave to cool. 4. Dust your hand with cassava starch to stop it sticking, pinch off pieces of dough (about 20gm pieces) and roll them in the palm of your hand to form a ball. 5. Flatten the ball in your hand, spoon the mixture into the middle and fold up the sides to close the ball. 6. Steam for 5 minutes, I like to put a little oiled tinfoil into the steamer, with holes cut in it, to stop them sticking. Serve With Dark Soy Sauce and Chopped Chilli Ingredients for Dark Soy Sauce 2 Tablespoons Dark Soy Sauce 1 Tablespoon Vinegar 1 Teaspoon Sugar 1 Teapoon Salt 1 Teaspoon Chopped Chilli Preparation 1. Mix all ingredients together and heat until the sugar and salt have dissolved, then serve.]]> tag:www.khiewchanta.com,2006://1.1321 2013-05-28T08:05:14Z 2013-05-28T14:17:16Z

This is a filled pancake that was popular in the Japanese restaurant that I worked in. It is a filled cheese pancake with beansprouts, mushrooms and flavourings, the cheese melts as the pancake is cooked and glues the edges...

This is a filled pancake that was popular in the Japanese restaurant that I worked in. It is a filled cheese pancake with beansprouts, mushrooms and flavourings, the cheese melts as the pancake is cooked and glues the edges of the pancake together!]]> Ingredients 150 gms Flour 250 ml Milk 1 Egg 1/2 Teaspoon Salt 1/2 Teaspoon Sugar 50 gms Beansprouts 50 gms Shitake Mushrooms (and Other Flavour Mushrooms) 20 gms Spring Onions 50 gms Grated Cheese 2 Tablespoons Light Soy Sauce Butter ( or Oil for Frying ) Preparation 1. Mix the flour with the egg and milk, add salt and sugar and mix to form a smooth pancake mix. 2. Add a little butter to a frying pan, melt it, then pour in some pancake mixture. 3. I'm sure you've made pancakes before, for this recipe you need nice even round pancakes, browned on one side only. 4. Make an even number of them, I made 6 with this mix, and stack them on a side plate. 5. Slice the shitake mushrooms, slice the spring onions and fry together with the beansprouts to just soften the vegetables. Set aside in a plate. 6. Add a little more butter to the frying pan, place one of the pancakes in the pan browned side up. The unbrowned side should face down, we will cook this side now. 7. Spoon some of the filling into the centre of the pancake and sprinkle grated cheese over it. Lay another pancake on the top - this one brown side down (so that cooked sides of the pancake face inwards). 8. Fry the pancake until brown, press down the edges to seal in the filling. 9. Turn it over and fry the otherside until brown. 10. Serve is sliced like a pizza.]]> tag:www.khiewchanta.com,2013://1.2394 2013-05-08T13:58:56Z 2013-05-08T14:34:00Z

Yoghurt is a western thing, and I've included this recipe, not because it's Thai, but because it contains a common Thai ingredient: coconut milk. You see, yoghurt doesn't need to be made from milk, it can be made from...

Yoghurt is a western thing, and I've included this recipe, not because it's Thai, but because it contains a common Thai ingredient: coconut milk. You see, yoghurt doesn't need to be made from milk, it can be made from coconut milk too, and if you use the coconut milk powder you can make a much thicker concentrated and creamier yoghurt by using less water than the powder was designed for. Once you've made it, it's not healthy! Coconut milk is rich at the best of times, and a concentrated coconut yoghurt is best used sparingly as a topping for fruit, or a sauce on a desert! The main things you'll need, a thermometer that can read 40 degrees Celsius and a live yoghurt as a starter. It must be live, with live bacteria, as the lactic acid making bacteria are the key to a yoghurt. I've used Yolida, a Thai brand. I've also made this using my rice cooker, which I found to be ideal, but a double boiler pan can also be used.]]> Ingredients (for a 1 1/2 Litre Glass Jar) 370 gms Coconut Cream Powder (1 Packet) 1 Litre Water 40 gms Sugar 3-4 Tablespoons Yolida Live Yoghurt Thermometer Rice Cooker Preparation 1. Put the water into the rice cooker, together with the sugar and coconut powder. 2. Turn the rice cooker onto 'cook'. As it warms up, stir the powder into the water and it will blend to form a thick sweet coconut cream. A lot of the sweetness will go as the bacteria does its work. 3. Take the temperature above 80 degrees Celsius, checking it with the thermometer every now and again. This is to ensure any competing bacteria in the water and powder are killed. 4. Cool it down, by placing the inner metal rice pan into a cold bath of water. Lower the temperature of the milk to around 40 degrees Celsius. This is the temperature, the yoghurt culture likes best. 5. Add 4-5 large tablespoons of live yoghurt and stir it in. You can add more, but this is enough. 6. Place the pot back into the rice cooker and turn the rice cooker onto warm. 7. Check the temperature, my rice cookers warm setting keeps it at around 38 which is fine for yoghurt making, if it gets too hot it will kill the yoghurt bacteria. 8. As the bacteria grows, it makes its own heat, I found that after about 1-2 hours I could turn off the warmer and it would stay in the 40-45 degree range. 9. Coconut yoghurt needs longer than milk yoghurt, I found I needed to culture it for 8 hours before it became thick enough and the sweetness reduced enough for my taste. 10. You can add more sugar at this point if you want it sweeter. Stir in sugar to dissolve it in the warm yoghurt. 11. Transfer it to a jar with a lid, and place in the fridge to cool overnight. 12. The yoghurt will separate into thick curd like yoghurt and watery whey after the night in the fridge. You can make the yoghurt thicker by draining off the whey, but its not really essential. ]]> tag:www.khiewchanta.com,2013://1.2391 2013-04-23T07:12:00Z 2013-04-24T04:41:32Z

This mango pudding is moist, quite dense and not very healthy! But a treat in small doses is fine. The key flavors are coconut, mango with plenty of sugar making for a sweet fruity desert. You can see from...

This mango pudding is moist, quite dense and not very healthy! But a treat in small doses is fine. The key flavors are coconut, mango with plenty of sugar making for a sweet fruity desert. You can see from the ingredients, I've used coconut cream powder here. I've really taken to it, it's lasts for ages in the cupboard and all you need to do is add some water to make it back into coconut milk. You'll need 150 ml of Coconut milk, or the equivalent made up milk powder, coconut cream is just richer coconut milk by the way.]]> Ingredients 1 Large Ripe Mango 150 ml Coconut Cream (or milk powder equivalent) 4 Large Eggs 200 gms Sugar Preparation 1. Mix the sugar, coconut milk and eggs together till smooth. 2. Peel the mango and take off the flesh, be careful of the flesh around the stone, it's bitter. 3. Keep back some thin slices for garnish. 4. The rest you want to mash or blend, forming a puree. Mix that into the mix. 5. Pour into foil trays and steam, there's no much mix here, enough for a couple of 5 inch circular foil trays which is a suitable amount for a 2 layer steamer. For the photograph I used a traditional square steel tray 10cm x 10cm, but a foil one is fine. ]]> tag:www.khiewchanta.com,2013://1.2385 2013-04-19T14:22:26Z 2013-04-24T02:32:46Z

This pie is popular during celebration times (it's Songkran!), and it's very expensive and complicated to make. Well I decided to make my own, without all the pomp and ceremony and traditional flower molds and they tasted just as...

This pie is popular during celebration times (it's Songkran!), and it's very expensive and complicated to make. Well I decided to make my own, without all the pomp and ceremony and traditional flower molds and they tasted just as good. I'm using the salted duck eggs I made a few weeks back. The duck egg yolk is large, and I find I can cut the cooked yolk into quarters and use only a quarter in each pie. The yellow beans need to be soaked overnight, so best to prepare these the day before. Melon seeds add a bit of bite and crunch to the filling, you can substitute other seeds, or flaked almonds if you prefer. Finally, the traditional shape for these is a flower, and special molds are available if you can find them. I'm going to be using my cute animal egg molds instead! ]]> Ingredients for Pasty 300 gms Cake flour 200 mls Syrup Water (equal volume water & brown sugar) 150 mls Oil 1 Teaspoon, Baking Soda 2 Tablespoons Water Preparation Pastry 1. Dissolve the baking soda in the 2 tablespoons of water. 2. Mix all the ingredients together, and mix until smooth 3. Cover and leave for 3 hours. 4. Pinch off balls of 40gms each of the pastry mix 5. You'll get 20 or more balls from this mix. Ingredients for Filling 2 Teaspoons Green Tea Powder 100 gms Yellow Beans ( Soak over-night it will triple in size ) 150 gms Sugar 100 mls Water 5 Salty Duck Eggs Yolks 30 gms Melon Seeds Preparation 1. Take the salty egg yolks in a tray, (keep the whites for something else). Bake at 130 degrees Celsius for 10 minutes to cook them to firm. 2. Mix the green tea powder with the water. 3. Steam the yellow beans till cooked, this can take quite some time, 45 mins or more in a steamer, the beans should be soft all the water through. Soft enough to squish between your fingers. 4. Blend the yellow beans in a blender, add the green tea water. 5. Stir in the sugar 6. Transfer it to a non stick pan, we're going to cook off the mix to get it thick, the yellow beans will release some starch and the whole thing needs to be cooked and stirred over the heat till it forms a stiff paste. Take off the heat once you have it thick. 7. The melon seeds were a bit big, so I roughly chopped them, then added them to the mix and stirred them in. 8. Leave the green paste to cool. 9. Split it into about 20 balls. Preparation - Assembly 1. Take the salty egg yolks, cut them into 4 pieces each, i.e. 20 egg pieces. If you made more or less balls, you can always cut the yolks into more or fewer pieces. 2. Roll the green paste ball flat, put the egg piece in the middle, bring up the edges so the green paste envelopes the egg yolk piece. Make it into a round ball by rolling it in the palms of your hands. 3. Same with the pastry, roll it into a flat disc, put the green ball in the center of the disc, bring up the edges to envelope the green ball completely and roll it in your hands to make it ball shaped. 4. Press the ball into the mold, for my teddy bear molds, I didn't need to grease them, but if you're using a metal mold, its better to put a little oil in the mold first. 5. Lay them out on a tray, bake at 160 degrees Celsius for 10 minutes, then take them out and brush with milk, and bake for a further 10 minutes at 160 degrees Celsius. 6. It's always worth checking the pastry is cooked by trying one before leaving them to cool. ]]> tag:www.khiewchanta.com,2013://1.2384 2013-04-13T12:23:47Z 2013-04-13T05:57:04Z

More pickling at Cassa Khiewchanta to go with my preserved mangos. We have a small cucumber in Thailand that very cheap and widely available. Whereas pickled gherkins have to be imported and are very expensive. But since a gherkin...

More pickling at Cassa Khiewchanta to go with my preserved mangos. We have a small cucumber in Thailand that very cheap and widely available. Whereas pickled gherkins have to be imported and are very expensive. But since a gherkin is just a variety of cucumber, why not simply pickle the small cucumbers and use those instead? It works! But to get the sourness into the center, you will need to slice them and make pickled sliced gherkins instead. The Thai cucumber isn't quite small enough for the vinegar to permeate all the way through, but the finished flavors are the same. Oh, and I added some coriander seeds and chillies for a bit of bite and burn, but that's what we do in Thailand, it seems a pity to have sour all on its own. ]]> Ingredients 10 Small Cucumbers (get enough for your jar) 450 mls Vinegar 250 mls Water 1 Tablespoon Salt 1 Tablespoon Sugar Preparation 1. Clean your cucumbers, slice them, unless they are very small they need slicing. 2. Place them in a good airtight pickling jar. Bacteria don't like the vinegar, but mould can still grow on the surface, so you need to keep things clear, and the jar closed. Hence a good airtight jar. 3. Boil all the seasonings and vinegar together in a pan, turn off the heat and leave it to cool down. 4. Pour it over the cucumbers, the cucumbers should be fully covered. 5. 3 days is enough to pickle thinly sliced cucumbers, large ones need more time. 6. One you open the lid and start using them, better to keep it in the fridge. ]]> tag:www.khiewchanta.com,2013://1.2383 2013-04-11T15:52:37Z 2013-04-11T12:58:16Z

I've made salted eggs before, normally using the brine technique. That involves soaking them in saturated brine, and letting them absorb the salt. But there's a second kind of salted egg, the dry salting. That's salted in the salt...

I've made salted eggs before, normally using the brine technique. That involves soaking them in saturated brine, and letting them absorb the salt. But there's a second kind of salted egg, the dry salting. That's salted in the salt and white clay, with soot, ashes and charcoal powder to dry them out. The result is a firmer egg yolk than the wet method, but the strong salt flavor remains, the end flavors are the same. Since Songkran is coming, and white clay is sold everywhere, (it's used to powder the faces of people, a more polite alternative to spraying them with water), I thought now would be a good time to make some dry salty eggs with them. I'm also going to be making salty egg sweet pies, a tradition for this time of year, and so I'll need some salty eggs for this.]]> Ingredients 8 Duck Eggs 220 gms Salt 100 mls Water 450 gms White Clay Ash, Soot, Rice Husk Ash etc. Preparation 1. Boil the water and dissolve the salt into it. To get a saturated solution of salt, you need to boil water, it won't dissolve properly if cold. 2. Leave it to cool. 3. Mix in the white clay with your hand, you want a good thick paste. If it's too thin add some of your soot or ash to it to thicken it up, or more clay. 4. Cover the egg with a decent thick layer of this paste, then drop the clay covered egg into a soot/ash mix 5. Leave it to dry in a cool dark place, after 7 days it's salty enough for a decent salty fried egg, after 15 days it will make a good boiled salty egg. ]]> tag:www.khiewchanta.com,2013://1.2379 2013-04-06T05:03:50Z 2013-04-09T06:03:03Z

Pickling and salting is a worldwide tradition and Thailand has it's own set of classic pickled dishes. Pickled cabbage, pickled limes and so on. It's April and I have a glut of mango. I could leave it to go...

Pickling and salting is a worldwide tradition and Thailand has it's own set of classic pickled dishes. Pickled cabbage, pickled limes and so on. It's April and I have a glut of mango. I could leave it to go ripe and eat myself silly on ripe mango, but instead, I'm going to take some unripe mangos and make pickled green mango, that I can keep and eat slowly. I call it pickling, but there's less vinegar and much more salt than regular pickling. The sour green mango can't take too much extra sourness, the saltiness is what preserves it. Pick the mango at the firm green unripe stage, you can see the stage they're at from the photo below.]]> Ingredients 1 kg Green Mango 2 Tablespoons Sugar 350 gms Salt 1 Litre of Water 2 Litre Airtight Jars Preparation 1. Boil the water, add the salt and sugar and stir till dissolved. 2. Leave to cool. 3. While it's cooling, pick your green mango, I found that 4 mangoes was about 1 kg. 3. Peel, and cut into segments. Careful of the stone. 4. Put the mango in the jars and add the (now cool) brine, till it covers them. They must be covered, you can use a bowl or similar to push them under the brine. 5. Leave for 5 days, they will soak up the salt which preserves them. They can be left for up to 20 days, but that's very very salty and an acquired taste. My latest batch is ready in 5 days, so it's a good idea to take a piece, rinse it, and taste it to check the progress. It should be sour and salty, but not too salty. 6. Take them out of the liquid, rinse off excess salt, and dry off. They can be kept in a sealed plastic bag, and will keep for months in a cold dark cupboard. ]]> tag:www.khiewchanta.com,2013://1.2365 2013-03-11T08:00:29Z 2013-03-12T07:28:02Z

I went to a night fishing competition at Yamu, well the fish auction afterwards anyway. I planned to buy a big fish and have a barbecue, but things didn't work out as planned. I did get some soft meat...

I went to a night fishing competition at Yamu, well the fish auction afterwards anyway. I planned to buy a big fish and have a barbecue, but things didn't work out as planned. I did get some soft meat fish which they assure me is great for Haw Mook, the traditional Thai fish curry. Soft meat, no small bones, who am I to argue! So I decided to make Haw Mook in the style they make it here in Phuket. In the north we add a layer of coconut, in Phuket they serve it without that layer, and wrapped in betel leaves. Video is after the break.]]> Ingredients 1 kg Fish Meat 250 mls Coconut Cream 1 Tablespoons Red Curry Paste 1 Teaspoon Kapi Shrimp Paste 1 Tablespoon Fish Sauce 1 Egg 4-6 Kaffir Lime Leaves Betel Leaves for Wrapping (Optional) Banana Leaves for Cooking (Optional) The Spiny Stem of Leaf Frond (Very Optional) Preparation 1. Remove any bones from the fish meat. 2. In a blender, blend the fish meat, the coconut cream, fish sauce, curry paste and egg. 3. You want a smooth blended mixture of this. 4. Take the kaffir lime leaves, cut the tough stalk from the middle, and shred the rest of the leaves into fine strips. Add them to the meat and mix them in, they add to the texture as well as the flavor, so just mix them in with a spoon. 5. Take the leaf fronds, and cut out the spiny center, we use this to pin the parcel closed. They're normally from a coconut leaf, but it can be a palm front, or any plant that has a tough spine running down the center of its leaf. Cut this spine into lengths of about 3 inches. A stapler can also be used to close the parcels, as can toothpicks, but why not go the whole hog and make it the traditional way!? 6. Cut a rectangle of banana leaf, and one shorter rectangle. Lay the long one with the grain running vertically, and the short one with grain running horizontally on top of it. You're creating a stronger wrap by criss-crossing the grain like this. The banana leaf is only for cooking, you can also just place the mixture into a bowl and steam it directly. But where's the fun in that? 7. Lay two betel leaves one vertical and one horizontal. If the stems of the leaves are woody trim them off, leaving only the tender leaves. 8. Spoon the mixture into the middle, add some slices of chilly, and wrap into a parcel. 9. To wrap them, watch the video closely, bring the ends of the parcel up, they will naturally fold into triangles, push the leaf spine or toothpick through the parcel to pin it closed. 10. Make parcels until you use up the mixture. 11. Place in a steamer and steam for 15 minutes. 12. To eat, unwrap the banana leaf from the parcel and discard them, they're for cooking not for eating, but you can eat the inner betel leaves. Ingredients Optional Sauce 250 ml Coconut Milk 1 Tablespoon Red Curry Paste Preparation 1. If you don't have any wet side dishes to eat with this, it can use a little sauce, otherwise it can be too dry. 2. Warm the coconut milk through, and bring to hot, but not boiling. 3. Stir in the red curry paste. Try a little first, and adjust to your personal tastes. 4. Serve as a side sauce for people to spoon over their haw mook as desired. ]]> tag:www.khiewchanta.com,2011://1.2185 2013-02-26T18:57:59Z 2013-02-26T14:51:24Z

Last year, I launched an Android application for my site, aimed at smartphones with 'big' screens. Well a year has passed, and the world is changing so fast that now everyone has these Android tablets, with screens large enough...

Last year, I launched an Android application for my site, aimed at smartphones with 'big' screens. Well a year has passed, and the world is changing so fast that now everyone has these Android tablets, with screens large enough to show the full site. Time to update! The new version works on Android tablets and Smartphones, with Android 2.2 or later. It now lets you mark your favorite recipes, and filter to show only those. It downloads images faster, and doesn't overload my website the way the old version did. If you use it on a larger screen tablet, it shows the full website page, on a smaller screen browser, it takes you to the mobile version of my site, optimized for small screens. If you search for 'Appon Thai Food' on Google Play, my app isn't visible. No matter, look through the 'users also installed' section and you'll find it listed. Or follow the link below. You can also find other disappeared apps on Google Play, by using the main Google search.]]> Appon's Thai Recipe Android application for this site. It lets you browse all the recipes on this site, filter by ingredients you want, and exclude recipes that contain ingredients you don't want. It requires network access, runs in low, medium or high resolution modes, and is free... or rather it's paid for by advertising. If you like the application, don't forget to vote for it with the Google+1 button. The more votes I get. the higher I rank. For problems, please contact ApponKhiewchanta at gmail dot com and I'll pass them to the developer to be fixed. For iPhone users there's our mobile recipe browser, which should also work on other mobile phones too. Again this is free to you, well as long as you don't mind adverts. But note that the main recipe site works fine on iPhone, including the web based recipe browser. ]]> tag:www.khiewchanta.com,2013://1.2359 2013-02-22T06:01:49Z 2013-02-23T06:39:02Z

There's a waterplant, known as the Asian watermeal. It's like a finer version of watercress, and I was lucky enough to find it for sale at the market. It's like a fresh water seaweed that can be cooked with...

There's a waterplant, known as the Asian watermeal. It's like a finer version of watercress, and I was lucky enough to find it for sale at the market. It's like a fresh water seaweed that can be cooked with flavorings and we eat as a side dish for a bit of healthy green freshness. My fish like it too, I sprinkle a bit on their pond and they've eaten it by the next day. ]]> Ingredients 100 gms Asian watermeal 2 Lemongrass 3 Small Red Onion 3-5 Chillies 3-4 Kaffir Lime Leaves 1 Tablespoon Fish Sauce (use Soy for Vegetarian) Dill Basil Preparation 1. Chop the lemongrass into fine shreds. 2. Pound and blend the lemongrass, red onion, chilli and kaffir leaves in Thai mortar. 3. Rinse the watermeal, and place in boiling water. It needs to be cooked for 3-5 minutes. 4. You can also dry fry it, if you prefer, for around 5 minutes in a non stick frying pan, but keep it moving so as not to burn it. 5. Garnish with dill and basil. ]]> tag:www.khiewchanta.com,2013://1.2357 2013-02-09T07:14:22Z 2013-02-09T05:22:57Z

The problem with the traditional version of this recipe, is that the laab flavors are lost in the frying. You end up with fried meatballs, without the nutty citrus flavor, only the spiciness survives. Well, trying to recreate the...

The problem with the traditional version of this recipe, is that the laab flavors are lost in the frying. You end up with fried meatballs, without the nutty citrus flavor, only the spiciness survives. Well, trying to recreate the KFC Laab Chicken gave me an idea. Add the nutty citrus flavors back in as a seasoning powder dusted on at the end! Dusting the flavors on, really makes a world of difference to this recipe, do try to get hold of the dried lime powder. The nutty flavor in laab dishes comes from pounded, toasted sticky rice. A common ingredient in Thailand. Goki flour, is a Thai brand of tempura flour, if you can't find it use wheat flour and a pinch of salt for some flavor.]]> Ingredients 200 gms Pork Mince 3 Tablespoons Goki Flour 1 Tablespoon Pounded Toasted Sticky Rice 1 Tablespoon Chilly Powder 1 Tablespoon Lime Juice 3 Tablespoons Fish Sauce 1 Tablespoon Chopped Spring Onion 1 Tablespoon Chopped Mint 1 Tablespoon Chopped Parsley 1 Tablespoon Chopped Garlic 1 Tablespoon Red Onion Oil for frying Ingredients for the Dusting Powder 1 Tablespoon Pounded Toasted Sticky Rice (See description) 1 Tablespoon Dried Lime Powder 1 Pinch Salt Preparation 1. Mix the meat ball ingredients together. 2. Form into small balls with your hands, 2cm across is fine, don't make them too big or they won't cook properly before the outside burns. 3. Fry with oil on a low heat for 4-7 minutes until golden on the outside. 4. Drain well on kitchen paper. 5. Mix the dusting ingredients together and liberally sprinkle it over the pork balls. 6. Serve immediately. ]]> tag:www.khiewchanta.com,2013://1.2346 2013-02-03T14:38:19Z 2013-02-03T06:27:13Z

If you've been reading my Thai Travel blog, you'll know my seafood fanatic friend visited, (boss of Crystal Beads by the way, a great site for buying Swarovski beads, and hand made jewelry). I decided I'd neglected the seafood...

If you've been reading my Thai Travel blog, you'll know my seafood fanatic friend visited, (boss of Crystal Beads by the way, a great site for buying Swarovski beads, and hand made jewelry). I decided I'd neglected the seafood recipes for a while, and needed to catch up! Fried rice is a great way of using up yesterdays cooked, left-over rice, and seafood is plentiful and fresh in Phuket, so time to combine the two and make seafood fried rice recipe, using squid, squid eggs I found in the squid, prawns and some crab meat I had left over from the Crab Kapi recipe. I've made a video to show you how to prep the seafood, since it's a little tricky if you're not so familiar with it, but once you're familiar with it, it's a really simple dish to make. ]]> Ingredients 200 gms Precooked Leftover Rice 100 gms Prawns 100 gms Squid 100 gms Crab Meat 1 Egg 2 Tablespoons Chopped Garlic 2 Tablespoons Chopped Onion 4-6 Cherry Tomatoes 1 Tablespoon Light Soy Sauce 1 Tablespoon Maggi Sauce Oil Black Pepper Spring Onions Coriander Leaves Preparation 1. Cut the heads off the prawns, shell them, cut down the back and remove the black thread. The video shows you how. 2. I normally leave the end piece of the tail on, so they can be handled easier, but you can also remove that if you like. 3. On the squid, remove the beak (and eye if it grosses you out) but keep the tentacles. Inside you'll find a hard plate which you need to pull out. 4. Next the innards need to be scooped out, I use a spoon. If you see gelatinous eggs, they're squid eggs, and we eat those, they're a delicacy so keep them for the stir fry. 5. If you want the purple skin off, score down one side and peel it off. 6. Slice squid into rings. 7. Chop the garlic and onions. Heat oil in a frying pan, and begin by frying them off. 8. Add the seafood to this oil, and fry them till cooked, the shrimp should be pink all the way through and the squid just lost its translucency. 9. Next add the rice, a dash of soy sauce, a dash of seasoning sauce (I used Maggi, but you can also buy stir fry seasoning sauce). 10. Make a little hollow in the middle, crack and egg into it, and mix the egg into the rice. 11. Stir fry a little longer just to cook the egg. Add a little pepper, taste and adjust the seasoning. 12. Garnish with sliced cherry tomatoes, chopped spring onions and chopped coriander leaves. ]]>