tag:www.khiewchanta.com,2010://1 2010-03-07T18:00:46Z Movable Type 3.34 tag:www.khiewchanta.com,2010://1.1986 2010-02-16T21:14:41Z 2010-03-07T18:00:46Z

These are sticky rice sweet pancakes. In Isan around Songkran time, all he girls of the village work together to make these and take them to the temple as an offering to the house. They are slightly sweet, crispy...

These are sticky rice sweet pancakes. In Isan around Songkran time, all he girls of the village work together to make these and take them to the temple as an offering to the house. They are slightly sweet, crispy toasted pancakes made from sticky rice flour. ]]> Ingredients 7 Liters Sticky Rice ( ข้าวเหนียว กข.6 ) 1.3 Kg Fresh Palm Sugar Syrup 2-3 Eggs Yolks 1 Cup Coconut Oil Plastic film ( cut into 30 cm squares, 2 pieces for each cake you make ) Preparation 1. Soak the rice over night in warm water. 2. Boil the palm sugar syrup and leave to cool. 3. Steam the rice till cooked. Pound in giant mortar, as you can imagine we all help out with this. Pound until rice become flour and keep turning it over and over. 4. As you pound the rice, add a little palm sugar syrup, turn and pound, a little more syrup, slowly adding the syrup and the rice becomes broken up. 5. Mix the coconut oil and egg yolks. Use this mix to coat your fingers before handling the rice mix. 6. Make ping pong ball sized lumps of the pounded mixture, using the oil/egg mixture each time. 7. You put the ball in the center of a piece of the plastic film (not cling film, you do not want it to stick!), push it flat with your fingers then cover with another piece of plastic film, and roll it out very very thing. 8. Peel off the plastic and toast over a grill, a few seconds either side is all it takes. ]]> tag:www.khiewchanta.com,2010://1.1971 2010-02-13T23:56:01Z 2010-02-13T19:13:57Z

This time of year (January, February) is when the sugar cane is harvested, in Kanchanaburi province, the streets are filled with convoys of trucks carrying the harvested sugar to the factory for processing. At this time of year you'll...

This time of year (January, February) is when the sugar cane is harvested, in Kanchanaburi province, the streets are filled with convoys of trucks carrying the harvested sugar to the factory for processing. At this time of year you'll also see sugar cane sap vendors on the street with a machine to squeeze out the sweet juices and freshly cut canes. The cane sugar for drinking is much more juicy than the cane sugar for making sugar, it is grown specially for this drink. ]]> Here you see the press, the cane is pushed into the press folded over and pressed through again and again until all the juice is squeezed out, you can see the juice running out into the yellow jug at the back. Pour it over ice and that is it! Fresh clean sweet juice. You do need the sugar cane press to make this drink, so sadly it's one drink you can't make at home, but if you're in Thailand and see vendors with sugar canes, and a press, then why not try it? ]]> tag:www.khiewchanta.com,2005://1.1797 2010-01-23T06:55:47Z 2010-01-23T20:07:05Z

This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai...

This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish. ]]> Ingredients for 2 People 200 gms Chicken Legs 350 gms Thai Rice 1 Teaspoon Curry Powder 1 Teaspoon Salt 2 Tablespoons Coconut Milk 2 Tablespoons Oil 1 Teaspoon Cinnamon Powder 400 ml Chicken Stock Preparation 1. Clean the chicken legs and score the meat with two or three deep cuts to help it cook. 2. Put the oil into a frying pan and fry the chicken legs until the chicken is part cooked and the skin is browned. 3. Add the coconut milk, salt, curry powder and cinnamon, into the pan and mix it together for a few seconds over the heat. 4. Turn off the heat. 5. At this point you should move the chicken and sauce into a pan suitable to cook the rice in. In Thailand we use automatic rice cookers, and we simply move the chicken and sauce into the rice cooker, however a boiling pan will work equally well. 6. Add the rice, add the chicken stock, the chicken stock must completely cover the rice and submerge it by 2cm or more, if it does not, add water or more stock. 7. Cook on a low heat until the rice has absorbed the liquid and is completely cooked. Serve With Ginger sauce Cucumber Tomato Ingredients for Ginger Sauce 20 gms Ginger 5 Small Bird Chillies 3 Garlic Cloves 2 Tablespoons Soya Bean Sauce 1 Teaspoons Salt 1 Tablespoon Sugar 2 Tablespoons Vinegar 1 Tablespoon Fish Sauce Preparation for Ginger Sauce 1. Mix all ingredients in a food processor and blend until fine. 2. Serve, yes it's that simple. 3. This sauce can be kept in the fridge and will last months, it is a common condiment for several Thai dishes, so you may wish to make up a batch and store it.]]> tag:www.khiewchanta.com,2005://1.1821 2010-01-07T23:05:59Z 2010-01-07T19:07:20Z

This is a dessert made with taro - a sweet potato like root vegetable and topped with fried onion slivers. It sounds stranger than it tastes, the taste is similar to bread puddings, the taro gives this dessert the...

This is a dessert made with taro - a sweet potato like root vegetable and topped with fried onion slivers. It sounds stranger than it tastes, the taste is similar to bread puddings, the taro gives this dessert the bread like texture, the onions add a contrast flavour. If you can't obtain taro, use sweet potato or yam. ]]> Ingredients 150 gms Taro 6 Eggs 200 gms Sugar 200 ml Coconut Milk 1 Onion 3 Tablespoons Oil Preparation 1. Boil the taro until it is cooked, blend it in a food processor until it is a fine purée. 2. Mix the eggs with the sugar in a food processor and whip for a few minutes to get plenty of air into the eggs. 3. Add the taro and coconut milk and stir until mixed. 4. Preheat the oven to 175 degree celsius. 5. Empty the mixture into baking dishes to the half way mark. 6. Bake until set and brown, approximately 40 minutes. 7. Slice the onion and fry in the oil until brown. Add a few slivers of fried onion to the top of the cake. 8. Serve cold.]]> tag:www.khiewchanta.com,2009://1.1970 2009-12-20T11:05:28Z 2010-01-01T21:46:04Z

I'm visiting friends in Belgium for Christmas, and it's freezing! -4 degrees Celsius, it's 31 degrees in Bangkok and very humid. Time for Nam Kang Sei! Frozen snow cones from the freshly fallen snow, drizzled with Hales Blue Boy...

I'm visiting friends in Belgium for Christmas, and it's freezing! -4 degrees Celsius, it's 31 degrees in Bangkok and very humid. Time for Nam Kang Sei! Frozen snow cones from the freshly fallen snow, drizzled with Hales Blue Boy (helbruboy in Thai) cream soda and condensed milk. Merry Christmas. ]]> Ingredients Fresh clean powder snow Hales Blue Boy Cream Soda Condensed Milk Preparation 1. Make a cone of the snow in the glass. 2. Drizzle with Hales Blue Boy 3. Drizzle with condensed milk. 4. Eat with a spoon ]]> tag:www.khiewchanta.com,2005://1.1812 2009-12-17T23:10:05Z 2009-12-20T18:46:08Z

These are some of the most flavorsome sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but...

These are some of the most flavorsome sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but you can also steam them in tinfoil like we've done here. They can be eaten hot or cold, when serving, its normal to cut them into slices. ]]> Ingredients 500 gms Pork Mince 2 Tablespoon Pork Fat 1/2 Teaspoons Sugar 1/2 Teaspoon Salt 1 Level Tablespoon Black Pepper 100 gms Crushed Ice 25 gms Garlic A Food Processor/Blender Preparation 1. Put the pork mince and fat into the blender, add the garlic, sugar, salt and pepper and blend together until the meat is smooth. 2. Crush the ice, if you don't have an ice crusher, place it in a bag, wrap a towel around it and bash it with a rolling pin to break it up. 3. Add the cruched ice to the mix and blend it until the ice is thoroughly mixed into the pork. As the sausage cooks the ice crystals melts creating a spongy texture in the sausage. 4. Roll the pork into large sausage shapes, you may find it easier to put a large lump of the meat onto tinfoil and roll the foil around the sausage. They should be wrapped completely in the foil before steaming. If you can get banana leaves, roll them in those, and tie with twine. 5. Steam in a Chinese steamer for 20 minutes. Serve With Fragrant Rice Chillies Green Vegetables ]]> tag:www.khiewchanta.com,2005://1.1804 2009-11-28T15:49:58Z 2009-12-20T17:29:47Z

A very simple stir fry red pork curry with a plenty of fresh vegetables. This dish plus rice makes a complete meal of meat and vegetables....

A very simple stir fry red pork curry with a plenty of fresh vegetables. This dish plus rice makes a complete meal of meat and vegetables. ]]> Ingredients for 2 People 150 gms Pork 50 gms Cut Green Beans 50 gms Baby Corn 200 ml Coconut Milk 50 ml Water 2 Tablespoons Fish Sauce 1 Teaspoon Sugar 3 Tablespoons Oil 2 Tablespoons Red Curry Paste 2 Kaffir Citrus Leaves 2 Red Chillies Preparation 1. Cleaning the pork and chop it into strips. 2. Put the oil in a frying pan, add the curry paste in and fry over a medium heat to release the curry fragrance. 3. Add the pork and fry for a further 2 minutes. 4. Add the coconut milk, fish sauce, sugar and water and mix. 5. Chop the grean bean and baby corn and fry for 10-20 seconds. 6. Slice the kaffir leaves and chillies very finely. 7. Serve the curry on a plate topped with the kaffir and chillies. Serves With Hot Rice ]]> tag:www.khiewchanta.com,2005://1.1798 2009-11-19T03:11:00Z 2009-12-20T17:29:57Z

I'll let the photograph speak for itself....

I'll let the photograph speak for itself. ]]> Ingredients for 2 People 100 gms Mushrooms (Oyster, Whitecap etc.) 100 gms Spring Onion 1 Tablespoon Light Soy Sauce 1 Tablespoon Oyster Sauce 1 Teaspoon Sugar 2 Tablespoon Oil 2 Garlic Cloves White Pepper Preparation 1. Clean the mushrooms and chop them in half. 2. Chop the spring onion into 4 cm lengths. 3. Put oil in frying pan and heat. 4. Chop the garlic and fry for a few seconds to release the fragrance. 5. Add the mushrooms, spring onions, light soy sauce, oyster sauce, and sugar. 6. Fry for 1 minute. 7. When you serve add a pinch of pepper to season. Serve With Hot Fragrant Rice Chicken or Vegetable Bouillon ]]> tag:www.khiewchanta.com,2005://1.1823 2009-11-08T18:40:05Z 2009-12-20T17:30:13Z

The soup is sour and spicy and provides the main flavours, the omelette adds the bulk to the meal. It's not at all unusual to eat combination dishes like omelette in soup in Thailand, and if you've ever had...

The soup is sour and spicy and provides the main flavours, the omelette adds the bulk to the meal. It's not at all unusual to eat combination dishes like omelette in soup in Thailand, and if you've ever had a dry omelette this dish makes a pleasant change! This dish is normally served with rice as a shared side dish. Guests take some of the soup and omelette and spoon it onto their rice. ]]> Ingredients for 2 People 2 Eggs 3 Bird Chillies 10 gms Chopped Coriander Leaves 10 gms Chopped Spring Onion 1 Teaspoons Salt 1/2 Teaspoon Pepper 2-3 Tablespoons Sour Curry Paste 300 ml Water 50 ml Tamarind Water 2 Tablespoons Brown Sugar 4 Sliced Chinese Radish 20 gms Shrimp 2 Tablespoons Fish Sauce Preparation 1. Boil the water with the sour curry paste and tamarind water. 2. Clean the shrimp and add to the boiling soup water. 3. Add the sliced radish, the sugar and fish sauce into the soup and simmer for 5 minutes. This is the soup part. 4. Whip the eggs, add the onion, chopped coriander, salt and pepper until mixed together. 5. Fry this omelette mix over a medium heat until cooked. 6. Cut the omelette into 4cm squares. When you serve the soup place the squares into the center of the plate and pour the soup over them. Serve With Hot Thai Fragrant Rice ]]> tag:www.khiewchanta.com,2005://1.1489 2009-11-01T23:34:30Z 2009-12-20T17:30:23Z

If you think an omelette should taste of eggs, this recipe is a wake-up call. It has a strong meaty flavour with a slight spicy after-taste that is very different from a traditional 'eggy' omelette. Best of all, it's...

If you think an omelette should taste of eggs, this recipe is a wake-up call. It has a strong meaty flavour with a slight spicy after-taste that is very different from a traditional 'eggy' omelette. Best of all, it's a very easy dish to make. A good way to serve this omelette is to cut it into squares, so that it can be shared between several people as a side dish. ]]> Ingredients for 2 People 3 Large Eggs 75 gms Pork Mince 2 Tablespoons Light Soy Sauce 1 Tablespoon Fish Sauce 1/2 Teaspoon Sugar 10 gms Coriander Leaves 10 gms Spring Onion (approx 1) 2 Big Red Chillies 100 ml Oil 1/2 Teaspoon White Pepper Preparation 1. Chop the coriander, spring onion and chillies. 2. Whip the eggs in a mixing bowl. 3. Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly. 4. Put oil into frying pan and preheat the oil. 5. Fry the eggs mix for 1 minute. 6. Turn the omelette over and fry the other side for a minute. 7. The omelette should be cooked and golden brown. To make sure its cooked squeeze it, and no liquid should come out. Serve With Salad Vegetable Hot Rice Sweet Chilli Sauce ]]> tag:www.khiewchanta.com,2005://1.1834 2009-10-22T02:46:58Z 2009-12-20T17:30:32Z

This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in...

This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in one go (minus the tail which you bite off). Fish sauce has a strong taste, so does chilli, so does lemon juice, so does garlic, so does mint, and so does celery. Imagine all these strong tastes in one mouthful of fish, you can see why I call it intense food. It's like a Thai version of Sushimi, but we eat it with chillies instead of wasabi. ]]> Ingredients for 2 People ( Meduim Hot ) 8 Medium Sized Raw Prawns / Langostines 6 Bird Chillies 4 Garlic Cloves 2 Tablespoons Fish Sauce 2 Tablespoons Lemon Juice Garnishes 1 Tablespoon Sliced Celery A Few Mint Leaves 2 Slices of Lemon 2 Garlic Cloves Sliced Thinly. Preparation 1. Clean and shell the prawns, cut them down the middle and flatten them. 2. Drizzle fish sauce over the prawns and keep in the fridge for 5 minutes to chill them. 3. Chop the chillies and 4 garlic cloves finely, and mix with the lemon juice and celery. You can see this mix in the background of the photograph, it's the mixture you spoon onto the prawns. 4. Onto a plate, serve the raw prawn, drizzled in the fish sauce, with the chilli/garlic mixture on one side, and the garnishes: the mint leaves, lemon slices, sliced garlic and chopped celery. 5. To eat, take a prawn in your hand, spoon on the mixture, add some mint, celery, sliced garlic and a squeeze of lemon. Place the whole thing in your mouth and bite off the tail. I told you it was intense! Serve With Bitter Melon]]> tag:www.khiewchanta.com,2009://1.1964 2009-10-16T20:14:21Z 2009-12-20T17:30:47Z

The crunchy mix you see in these leaves is fried chicken flavoured with fried baby shrimp. I've used lettuce in the photograph, but traditionally we'd use betel leaves. These leaves are an acquired taste but very popular in Asia....

The crunchy mix you see in these leaves is fried chicken flavoured with fried baby shrimp. I've used lettuce in the photograph, but traditionally we'd use betel leaves. These leaves are an acquired taste but very popular in Asia. They are the same plant that betelnuts come from, the nuts they sell on the street in Taiwan. Unfortunately they are popular because they are a legal stimulant, and I avoid them because it makes my heart flutter as though I'm nervous. Below is a photograph of the Betel leaf version of this dish. ]]> Ingredients 100 gms Chicken Breast Oil Ingredients for Sauce 70 gms Sour Tamarind Pulp 250 ml Water 50 gms Sugar Side Dish Betel leaves Dried Small Shrimps Dried Chillies Peanuts Preparation 1. Slice the chicken breast thinly and grill or fry dry (without the oil!) until cooked. This is the first stage of cooking the chicken. 2. Blend the chicken in a food processor to small pieces. 3. Now fry the chicken fragments in the hot oil until browned. Because the chicken was pre-cooked, it will not stick together and you end up with separate grains of crunchy chicken. 4. Then fry the small shrimp, dried chillies and peanuts for 30 seconds and take it out. 5. To make the sauce, mix tamarind pulp and water, squeeze the tamarind to get the sour juice out, then sieve to remove the pulp leaving only the liquid. 6. Place this liquid in a pan and boil, add the sugar and stir till dissolved. 7. Serve it by, put all fried stuff on the leaves. When you eat, you roll it up and dip it in the sauce. ]]> tag:www.khiewchanta.com,2005://1.1801 2009-10-10T19:14:20Z 2009-12-20T17:31:05Z

This is an ice-cream bread sandwich in the style I would eat as a child. In Thailand bread (Kanom Pan) isn't a staple eaten with the main course, more commonly it is sweet and eaten as a treat or...

This is an ice-cream bread sandwich in the style I would eat as a child. In Thailand bread (Kanom Pan) isn't a staple eaten with the main course, more commonly it is sweet and eaten as a treat or a dessert. The bread in this sandwich should be the sweetest brioche style bread you can find, if you can't find sweet bread, use scones instead. Try making the Thai coconut ice-cream from the recipe on this site for a more authentic result. ]]> Ingredients for 1 3 Small Scoops of Coconut Ice Cream 1 Sweet Bread Roll 2 Tablespoons Condensed Milk 1 Tablespoons Chopped Almonds Preparation 1. Cut the bread in half. 2. Place 3 scoops of icecream down the length of the roll. 3. Sprinkle on the chopped almonds. 4. Drizzle a little condensed milk over the top. 5. Decorate with fruit, or sugar sprinkles or whatever you like. ]]> tag:www.khiewchanta.com,2009://1.1969 2009-10-04T23:36:19Z 2009-10-04T18:44:17Z

It's a full moon now, and I managed to get a photograph of the moon with it's halo rainbow. My name is Khiewchanta, and Khiewchanta means Moon Rainbow! You're should be reading this at Khiewchanta.com, I know my site...

It's a full moon now, and I managed to get a photograph of the moon with it's halo rainbow. My name is Khiewchanta, and Khiewchanta means Moon Rainbow! You're should be reading this at Khiewchanta.com, I know my site is often cloned by other sites that come and go, and if you're reading a copy of my site, now's the time to move to Khiewchanta.com. ]]> tag:www.khiewchanta.com,2005://1.1479 2009-10-02T23:23:23Z 2009-10-02T19:18:25Z

This is a very authentic Thai recipe with a strong taste of old fish sauce. This can be off-putting to some people, old fish sauce is salted pickled fish kept for years. When it's cooked it loses some of...

This is a very authentic Thai recipe with a strong taste of old fish sauce. This can be off-putting to some people, old fish sauce is salted pickled fish kept for years. When it's cooked it loses some of its aroma, but uncooked it can be overwhelming. You may prefer to substitute bottled fish sauce instead of the old fish sauce, which is a distilled filtered version of old fish and has a very mild smell. Ingredients for 2 People 200 gms Chicken Breast 150 gms Pickled Bamboo 300 ml Water 2 Tablespoons Old Fish Sauce 2 Tablespoons Fish Sauce 1/2 Teaspoon Salt 10 gms Galanga Root 10 gms Lemon Grass 2 Spring Onions 3 Fresh Chillies 3 Dry Chillies 1-2 Sprigs of Coriander Leaves 1 Tablespoon Oil 2 Kaffir Citrus Leaves Preparation 1. Chop the chicken breast into small pieces and put into sauce pan. 2. Chop the lemon grass, galanga, into small pieces and pound the chilli and dry chilli in a Thai mortar and add to the pan. 3. Add the old fish sauce, fish sauce, salt, and oil. 4. Turn the heat on and simmer for 1 minutes. 5. Add the water into the pan and simmer for 5 minutes. 6. Add the bamboo and citrus leaves and cook for a further 10 minutes. 7. Turn off the heat 8. Chop the spring onions and coriander and add to the sauce. Serve With Hot Sticky Rice You eat this by taking a lump of the rice with your fingers and a piece of the chicken from the sauce and dipping the rice in the sauce liquid.]]>