Miracle of Kha-nom Thai
About recipe and method of khanom-thai such as pumpkin soup,yams soup,sweet potato soup,sweet scrambled eggs with coconut and other
Articles
Khanom A-Lua
2010-02-14 08:41:00
IngredientsKhanom A-Lua1.Wheat flour 2 cup2.Sugar 2 cup3.Concentrated coconut milk 2 cup4.Pandanus leaf squeeze 1 tablespoonMethod:1.Winnow wheat flour 2 times.2.Put sugar to wheat flour which winnowed.3.Put concentrated coconut milk little by little and thresh flour until it combine together then put pandanus leaf squeeze.4.Percolate it by white and thin fabric to golden pan and put on the stove. Stir it fast and strong until it cooked.5.Carry down from the stove and lets it warm. Pour it to cone then press and drop it to the tray.6.Bake it until surface dry.7.Keep it in closely jar.
2010-02-14 08:41:00
IngredientsKhanom A-Lua1.Wheat flour 2 cup2.Sugar 2 cup3.Concentrated coconut milk 2 cup4.Pandanus leaf squeeze 1 tablespoonMethod:1.Winnow wheat flour 2 times.2.Put sugar to wheat flour which winnowed.3.Put concentrated coconut milk little by little and thresh flour until it combine together then put pandanus leaf squeeze.4.Percolate it by white and thin fabric to golden pan and put on the stove. Stir it fast and strong until it cooked.5.Carry down from the stove and lets it warm. Pour it to cone then press and drop it to the tray.6.Bake it until surface dry.7.Keep it in closely jar.
Jelly with Coconut Cream Topping
2010-02-04 09:20:00
Ingredients* 1 pack (50 grams.) agar-agar Powder* 16 cups water* 9 cups sugar* 1/4 cup concentrate pandanus leaves* 2 kg. (to make 5 cups coconut cream) grated coconut meat 1 tbsp. salt 20 pandanus leaves* 1 tbsp. rice flourMethods for making jelly1. Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside.2. Mix 8 cups of the mixture in step.1 with the topping. Bring to boil. Set aside.3. Boil the rest of the mixture. Add pandanus-leaf water. Pour into the dried tray (about 3/4 of the tray.)4. Leave to coolTopping1. Mix coconut cream, salt, and rice flour together.2. Add 8 cups of the prepared jelly mixture (in step 1 for making jelly). Add 10 pandanus leaves. Bring to boil.3. Pour the topping
2010-02-04 09:20:00
Ingredients* 1 pack (50 grams.) agar-agar Powder* 16 cups water* 9 cups sugar* 1/4 cup concentrate pandanus leaves* 2 kg. (to make 5 cups coconut cream) grated coconut meat 1 tbsp. salt 20 pandanus leaves* 1 tbsp. rice flourMethods for making jelly1. Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside.2. Mix 8 cups of the mixture in step.1 with the topping. Bring to boil. Set aside.3. Boil the rest of the mixture. Add pandanus-leaf water. Pour into the dried tray (about 3/4 of the tray.)4. Leave to coolTopping1. Mix coconut cream, salt, and rice flour together.2. Add 8 cups of the prepared jelly mixture (in step 1 for making jelly). Add 10 pandanus leaves. Bring to boil.3. Pour the topping
Pumpkin Custard
2010-01-28 13:18:00
Ingredients * 1 small pumpkin * 5 duck eggs * 1 cup coconut cream * 1/2 sugarMethod:1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.2. Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.4. Leave to cool or keep in refrigerator to make the custard firm.
2010-01-28 13:18:00
Ingredients * 1 small pumpkin * 5 duck eggs * 1 cup coconut cream * 1/2 sugarMethod:1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.2. Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.4. Leave to cool or keep in refrigerator to make the custard firm.
Red Ruby - Mock Pomegranate in Coconut Milk
2010-01-24 20:59:00
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 colouringMethod1. 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 ba
2010-01-24 20:59:00
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 colouringMethod1. 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 ba
Khanom Maw Geang
2010-01-21 06:29:00
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.DirectionsPreheat 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 abou
2010-01-21 06:29:00
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.DirectionsPreheat 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 abou
Banana Rice Pudding
2009-12-25 15:59:00
Ingredients1 1/2 cups brown rice -- cooked1 cup nonfat milk1 medium banana -- cut in slices1 can fruit (15-ounce can) -- cut in slices1/4 cup water2 tablespoons honey1 teaspoon pure vanilla extract1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmegDirectionsIn a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.Thank You : http://www.ezythaicooking.com/free_recipes.htm
2009-12-25 15:59:00
Ingredients1 1/2 cups brown rice -- cooked1 cup nonfat milk1 medium banana -- cut in slices1 can fruit (15-ounce can) -- cut in slices1/4 cup water2 tablespoons honey1 teaspoon pure vanilla extract1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmegDirectionsIn a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.Thank You : http://www.ezythaicooking.com/free_recipes.htm
Water Chestnut And Coconut Custard Topping
2009-11-28 06:38:00
Ingredients:5 cups rice flour6 cups coconut milk3 cups water chestnuts7 cups jasmine essence water1/2 teaspoon salt small square pandan leaf vesselsDirections: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 mixtogether, 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
2009-11-28 06:38:00
Ingredients:5 cups rice flour6 cups coconut milk3 cups water chestnuts7 cups jasmine essence water1/2 teaspoon salt small square pandan leaf vesselsDirections: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 mixtogether, 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
Thai Sticky Rice Steeped in Coconut Milk
2009-11-18 06:44:00
Ingredients1 lb sticky rice1 tbsp salt3/4 cup sugar2 1/4 cup coconut milkMethodPrepare the sticky rice as per our detailed instructions. Dissolve salt and sugar in the coconut milk, and heat stirring to prevent lumps. When coconut milk boils, remove from heat and set 3/4 cup aside to be used when serving. Place cooked sticky rice in a container with tightly fitting lid, and pour in remaining coconut milk. Stir vigorously, and cover, and set aside for awhile to allow coconut milk to mingle with the rice thoroughly. When serving, spoon some of the coconut milk set aside earlier over the rice before adding toppings (see below). Note: be sure to mix warm coconut milk with sticky rice immediately after the sticky rice is finished cooking.Shrimp ToppingIngredients1 cup finely chopped shrimp1 cup
2009-11-18 06:44:00
Ingredients1 lb sticky rice1 tbsp salt3/4 cup sugar2 1/4 cup coconut milkMethodPrepare the sticky rice as per our detailed instructions. Dissolve salt and sugar in the coconut milk, and heat stirring to prevent lumps. When coconut milk boils, remove from heat and set 3/4 cup aside to be used when serving. Place cooked sticky rice in a container with tightly fitting lid, and pour in remaining coconut milk. Stir vigorously, and cover, and set aside for awhile to allow coconut milk to mingle with the rice thoroughly. When serving, spoon some of the coconut milk set aside earlier over the rice before adding toppings (see below). Note: be sure to mix warm coconut milk with sticky rice immediately after the sticky rice is finished cooking.Shrimp ToppingIngredients1 cup finely chopped shrimp1 cup
Toong Tong
2009-11-13 19:15:00
Ingredients15 wonton wrappers100 grams medium-sized shrimps, cleaned, shelled and deviened100 grams minced pork1 tablespoon water chestnuts, cut into small cubes1 tablespoon shitake mushroom, cut into small cubes1/2 tablespoon sugar1 teaspoon coriander root, finely chopped1 teaspoon minced garlic1 tablespoon fish sauce1 tablespoon soy saucechinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrapperssweet plum sauce or sweet chili sauce (for dipping)3 cups oil for deep fryingMethod:1. In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in th
2009-11-13 19:15:00
Ingredients15 wonton wrappers100 grams medium-sized shrimps, cleaned, shelled and deviened100 grams minced pork1 tablespoon water chestnuts, cut into small cubes1 tablespoon shitake mushroom, cut into small cubes1/2 tablespoon sugar1 teaspoon coriander root, finely chopped1 teaspoon minced garlic1 tablespoon fish sauce1 tablespoon soy saucechinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrapperssweet plum sauce or sweet chili sauce (for dipping)3 cups oil for deep fryingMethod:1. In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in th
Tao Huay Nam Khing
2009-11-12 07:21:00
Ingredients500 g of soybean12 cups of water2 tablespoons of Calcium Sulfate4 tablespoons of tapioca flour1 kg of old gingerMethod1. Soak soybean in hot water about 1-3 hours or until it inflate.2. Take all crust and clean soybean.3. Blend soybean, while blend add water little by little. Then filter with white and thin fabric.4. Put soymilk on fire, always stir it. If boil put it down from fire.5. Burn calcium sulfate then pestle it. Sift it one time before use.6. Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard.7. Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.Method for making ginger soupClean ginger and pound it lightly, add it to water and boil it.Thank You : http://www.ezythaicooking.com/fre
2009-11-12 07:21:00
Ingredients500 g of soybean12 cups of water2 tablespoons of Calcium Sulfate4 tablespoons of tapioca flour1 kg of old gingerMethod1. Soak soybean in hot water about 1-3 hours or until it inflate.2. Take all crust and clean soybean.3. Blend soybean, while blend add water little by little. Then filter with white and thin fabric.4. Put soymilk on fire, always stir it. If boil put it down from fire.5. Burn calcium sulfate then pestle it. Sift it one time before use.6. Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard.7. Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.Method for making ginger soupClean ginger and pound it lightly, add it to water and boil it.Thank You : http://www.ezythaicooking.com/fre