Recipe: Thai Salads and Desserts Collection
Recipe CollectionsThai Green Papaya Salad (Som Tam)
2 1/2 cups shredded green papaya
4 medium red and green serrano chilies (or to taste)
2 large cloves garlic, skinned
1 cup green or string beans, cut 1" pieces
6 cherry tomatoes, cut each in half
2 tsp ground peanuts (optional)
2 tbsp small dried shrimps
Cabbage and Iceberg lettuce leaves
Dressing
5 tbsp lime juice
3 tbsp fish sauce
3 tbsp sugar
4 tbsp finely ground dried shrimps
Combine the dressing ingredients in a small bowl and set aside.
Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding.
Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice.
Makes about 4-1/2 cups of salad, about 4 servings.
Prawn Salad (Pla Gung)
This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares.
1 lb Prawn tails
3 cups Water 2 tbsp Lemon grass chop coarse
1 tbsp Lime leaves chop coarse
1 tbsp Coriander leaves chop coarse
2 tbsp Lime juice
2 tsp Palm sugar
1 tsp Garlic chop fine
1 tsp Ginger chop fine
1/2 tsp Black pepper ground
1/2 cup Green onions sliced
1/2 cup Mint leaves
Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes.
Drop in prawns and cook 1 minute. Remove and rinse under cold water.
Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar.
Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix.
Yield - 3 cups
Yam Yai
Salad Ingredients
Chinese lettuce (or other broad leafed veggie) to form a base for the saladbowl.
1/2 cup of onion, sliced
1/2 cup of tomato wedges
1/2 cup of cucumber, sliced
1/2 cup prik chi fa (Thai jalapenos), julienned
1/2 cup of broccoli florets, blanched
1/2 cup of bean sprouts
Line a serving bowl with the lettuce leaves, then toss the other ingredientsand place on the lettuce, garnish with cilantro/coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions.
Dressing Ingredients:
1/2 cup of lime juice
1/4 cup of peanuts
2 tablespoons light soy sauce
2 tablespoons [rice] vinegar or nam makham piag (tamarind juice)
2 tablespoons nam tan paep (palm sugar)
1 tablespoon prik ki nu daeng haeng (dried red chilis), ground
1 tablespoon khao koor (toasted rice)
In a dry skillet or wok, toast the peanuts until light golden brown, allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice, and avoid turning them into peanut butter, as the use of a food processor is inclined to).
Toast 2 tablespoons of uncooked long grain rice (either white or brown, totaste), and then when cool, grind to a
coarse powder (khao koor).
Combine the ingredients to form the dressing, and place in a small bowl.
Serving
Thai salads are not served 'dressed', this being left to the diners. If available you could also add a few of the different Thai dips (nam prik kiga,nam prik kapi are suitable for vegetables, and can be adapted to vegetarian/vegan life styles without serious loss of authenticity).
Sweet & Sour Tofu Salad
2 tbsp vegetable oil
1 garlic clove, crushed
500 g/1lb tofu (bean curd),cubed
1 onion, sliced
1 carrot, cut into julienne strips
1 stick celery, sliced
2 small red (bell) peppers, cored, seeded and sliced
250 g/8oz mangetout (snowpeas),trimmed and halved
125 g/4oz broccoli, trimmed and divided into florets
125g/4oz thin green beans, halved
2 tbsp oyster sauce
1 tbsp tamarind concentrate
1 tbsp fish sauce
1 tbsp tomato puree
1 tbsp light soy sauce
1 tbsp chilli sauce
2 tbsp sugar
1 tbsp white vinegar
pinch of ground star anise
1 tsp cornflour
300 ml cups water
Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds.
Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.
Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.
Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes.
Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly. Serve the salad immediately
Thai/Farang Salad
Adapted from Moui's Kitchen
8 dragon shrimp (fresh water shrimp, 2-3 to the pound)
1 pound of shrimp (16-20 to the pound)
1 pound of ham
1/4 pound of bologna, sliced
1/4 pound of sliced roast pork
1/4 pound of shaved beef
1/4 pound cooked chicken, sliced
cup nam pla (fish sauce)
cup nam manao (lime juice)
cup ton hom (green/spring onions)
cup hom daeng (shallots/purple onions), thinly sliced
1/2 cup prik ki nu (bird's-eye chillies, mixed red and green), sliced
12 tablespoons khing (ginger), minced
12 tablespoons bai chi (coriander/cilantro including the roots), chopped
6 tablespoons kratiem (garlic), minced
4 tablespoons nam si-ew wan (sweet dark soy sauce, or use oyster soy)
4 tablespoons sesame oil
4 tablespoons chilli oil
2 tablespoons khao koor (see method)
First prepare the khao Koor - place about 5 tablespoons of uncooked longgrain whit rice in a wok over medium heat, and toast gently until light brown.Allow to cool and then grind to a coarse powder in a mortar and pestle, or spicegrinder.
Next cook the shrimp: the jumbo shrimp should be grilled or barbecued untilpink. To avoid burning this is best done with the heads and carapaces still on.Thais eat almost the whole shrimp (including some of the shell), so would
servethem like this. You may prepare to remove the head and legs, shell (except thetail), and de-vein them. Set them aside. The smaller shrimp are best dry-toastedin a wok over medium heat, tossing continuously to avoid
burning until pink.Again they are best de-headed, shelled and cleaned after cooking.
Slice the cooked meat into half inch strips, and then cut any long piecesinto smaller bite sized pieces. Tease the chicken apart with the tines of afork.
Cut the white bulbs from the spring onion, and then slice the green partsthinly.
Place the chicken, sliced meat, and small shrimp in a large bowl. In amixing bowl combine the remaining ingredients and then pour them over the mixedmeats and shrimp. Toss to thoroughly coat and leave to stand for at least an hour before serving.
Serving & Storage
Place the tossed ingredients on a large serving platter, surround with acircle of alternating tomato segments and slices of cucumber, and place thejumbo shrimp like the spokes of a wheel, heads innermost then garnish with coriander/cilantro and mint leaves.
Serve with steamed rice.
serves 12/16
will keep 3/4 days in a refrigerator.
Thai Desserts
Thai Sticky Rice and Mango (Khao Nieow Ma Muang)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
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.
Bananas in Coconut Milk
6 bananas
12fl oz/375ml/ 2 cups coconut milk
2tbs/30 ml granulated sugar
0.5 tsp/2.5ml salt
Peel the vananas and chop into 2in/5cm segments. In a saucepan, heat the coconut milk with the sugar and salt, and cook gently until the sugar dissolved. Add the banana pieces and cook gently for 5 minutes. Divide the mixturee
into 6-8 small bowls and serve warm.
Baked Coconut Rice Pudding
90g3oz scant 1 cup short or sround-grain pudding rice
600ml/1 pint/2.5 cups coconut milk
300ml cups milk
1 large strip lime rind
60g/2oz cup caster sugar
stick of butter
pinch of ground star anise
fresh or stewed fruit, to serve
Mix the rice with the coconut milk, milk, lime rind and sugar.
Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in the oven for about 30 minutes. Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much towards the end of the cooking time. Serve the pudding warm or chilled with fresh or stewed fruit.
Banana Rice Pudding
1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In 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.
Another Thai Style Banana
3tbsp shredded fresh coconut 60g/2oz cup unsalted butter
1tbsp grated ginger root
grated zest of 1 orange
6 bananas
60g/2oz cup caster sugar
4tbsp fresh lime juice
6tbsp orange liqueur
3tsp toasted seasme seed
lime slices, to decorate
ice-cream, to serve
Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly coloured. Remove from the pan and allow to cool. Heat the butter in a large fring pan until it melys. Add the ginger and orange zest and mix well. Peel and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce. Remove the bananas from the pan and place on heated serving plates. Keep warm. Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas. Sprinkle with the coconut and sesame seeds and serve at once, decorated with slices of lime.
Oranges in Syrup
This is a hot weather dessert, and you can serve it over ice cubes to make it really cold.
4 oranges
8oz/225g sugar
12fl oz/375ml/1.5 cups water
1tsp/5ml rosewater
Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set
aside. In a small saucepan, bring the sugar and water gently to the boil, stirring occsionally. Boil for 15 minutes, until it is the consistency of a thin syrup. Add the rosewater and stir to blend. Pour the syrup over the orange segments and chill until required.
Boua Loy
The unusual ingredient for Boua Loy is glutinous rice flour. Beside that we will also need some brown (if possible) sugar, or some even healthier sweetener. Also an egg, some coconut milk and a bit of salt.
We will have to make some dough from the rice flour and the trick is to get this dough just right. You start out with some of the flour that you mix with some water in a big bowl (OK, not THAT big - just a bowl.) and mix it well until you have something that resembles a dough.
It will probably be rather sticky to your hands if you touch it. Now start to knead it by adding small amounts of the flour, until the dough transforms into a big blob that you can knead without it sticking to your fingers any longer. Then it's right.
Now form little balls of about half an inch from the dough. This is a nice job while you watch your favorite soap (it you like that stuff, that is). I don't really know how much flour you have to start with (in ounces or grams) but I usually plan the ingredients so that I end up with about two hands full of these little balls.
Now you boil some water and give the little dough balls into it. They will magically float up when they are done.
Take them out, drain them, and put them into some boiling coconut milk. Add sugar and a little salt 'till it's just right for your sweet tooth.
I like to add an egg or two. I put them into the still boiling coconut milk whole without stirring so that they are
poached.
That's it for this little mouth teaser - the feel of the little balls in your mouth is really unusual and - yes - funny.
Filled Custard (Kanom Sod Sai)
Ingredients for the filling:
2 cups of finely shredded coconut
1 cup of palm sugar (naam^taan-pip")
1/2 cup of water
Ingredients for the wrapping:
2 cup sticky rice flour
1 cup of warm water
Ingredients for the topping:
1 3/4 cups of coconut milk
1/2 cup rice flour
2 teaspoons of salt
1. The filling: mix the ingredients and cook them until it looks right.
2. The wrapping: mix the flour with warm water. Use your hands to beat it until it is well blended. Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.
3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set.
4. Put the wrapped ball in a small paper cake cup and top it with the topping.
5. Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.
Khanom Thuay
2 cups of rice flour
1 cup of sugar
2 cans of coconut milk (16oz each)
1 teaspoon of salt
Save two tablespoons of the flour and mix the rest with water, 1/2 can of coconut milk, and some water to make
medium-blended mixture. Also mix the rest of the coconut milk (1 1/2 cans) with salt and the two table spoons of
rice flour. Pour the first mixture in small cups (about 1 inch diameter). Make sure to leave about 1/4 of the cup for
the topping. Steam the cupped mixture for about ten minutes before adding the topping mixture. Continue steaming the cups for another 10 minutes. Take the steamer our of the heat and let it cool down to room temperature.
When serving, use a small and thin spatula to take out the dessert. From the side, there are two layers of the
cup-shaped dessert. The "body" should have a dull white color while its topping should be whiter. The "body"
tastes sweet as constrasted with the topping , which is salty.
In China or Japan, these kinds of tiny cups are plentiful. In the US however, it is not easy to get them. I used to see them on sale at some Thai grocers. In Thailand, they also use cups which are wide with a shallow depth (shaped like of cocktail cup). Deeper cups may have effect on the combination of the tastes of the "body" and the topping.
The preparer needs to adjust accordingly the amount of the two.
2 1/2 cups shredded green papaya
4 medium red and green serrano chilies (or to taste)
2 large cloves garlic, skinned
1 cup green or string beans, cut 1" pieces
6 cherry tomatoes, cut each in half
2 tsp ground peanuts (optional)
2 tbsp small dried shrimps
Cabbage and Iceberg lettuce leaves
Dressing
5 tbsp lime juice
3 tbsp fish sauce
3 tbsp sugar
4 tbsp finely ground dried shrimps
Combine the dressing ingredients in a small bowl and set aside.
Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding.
Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice.
Makes about 4-1/2 cups of salad, about 4 servings.
Prawn Salad (Pla Gung)
This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares.
1 lb Prawn tails
3 cups Water 2 tbsp Lemon grass chop coarse
1 tbsp Lime leaves chop coarse
1 tbsp Coriander leaves chop coarse
2 tbsp Lime juice
2 tsp Palm sugar
1 tsp Garlic chop fine
1 tsp Ginger chop fine
1/2 tsp Black pepper ground
1/2 cup Green onions sliced
1/2 cup Mint leaves
Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes.
Drop in prawns and cook 1 minute. Remove and rinse under cold water.
Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar.
Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix.
Yield - 3 cups
Yam Yai
Salad Ingredients
Chinese lettuce (or other broad leafed veggie) to form a base for the saladbowl.
1/2 cup of onion, sliced
1/2 cup of tomato wedges
1/2 cup of cucumber, sliced
1/2 cup prik chi fa (Thai jalapenos), julienned
1/2 cup of broccoli florets, blanched
1/2 cup of bean sprouts
Line a serving bowl with the lettuce leaves, then toss the other ingredientsand place on the lettuce, garnish with cilantro/coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions.
Dressing Ingredients:
1/2 cup of lime juice
1/4 cup of peanuts
2 tablespoons light soy sauce
2 tablespoons [rice] vinegar or nam makham piag (tamarind juice)
2 tablespoons nam tan paep (palm sugar)
1 tablespoon prik ki nu daeng haeng (dried red chilis), ground
1 tablespoon khao koor (toasted rice)
In a dry skillet or wok, toast the peanuts until light golden brown, allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice, and avoid turning them into peanut butter, as the use of a food processor is inclined to).
Toast 2 tablespoons of uncooked long grain rice (either white or brown, totaste), and then when cool, grind to a
coarse powder (khao koor).
Combine the ingredients to form the dressing, and place in a small bowl.
Serving
Thai salads are not served 'dressed', this being left to the diners. If available you could also add a few of the different Thai dips (nam prik kiga,nam prik kapi are suitable for vegetables, and can be adapted to vegetarian/vegan life styles without serious loss of authenticity).
Sweet & Sour Tofu Salad
2 tbsp vegetable oil
1 garlic clove, crushed
500 g/1lb tofu (bean curd),cubed
1 onion, sliced
1 carrot, cut into julienne strips
1 stick celery, sliced
2 small red (bell) peppers, cored, seeded and sliced
250 g/8oz mangetout (snowpeas),trimmed and halved
125 g/4oz broccoli, trimmed and divided into florets
125g/4oz thin green beans, halved
2 tbsp oyster sauce
1 tbsp tamarind concentrate
1 tbsp fish sauce
1 tbsp tomato puree
1 tbsp light soy sauce
1 tbsp chilli sauce
2 tbsp sugar
1 tbsp white vinegar
pinch of ground star anise
1 tsp cornflour
300 ml cups water
Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds.
Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.
Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.
Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes.
Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly. Serve the salad immediately
Thai/Farang Salad
Adapted from Moui's Kitchen
8 dragon shrimp (fresh water shrimp, 2-3 to the pound)
1 pound of shrimp (16-20 to the pound)
1 pound of ham
1/4 pound of bologna, sliced
1/4 pound of sliced roast pork
1/4 pound of shaved beef
1/4 pound cooked chicken, sliced
cup nam pla (fish sauce)
cup nam manao (lime juice)
cup ton hom (green/spring onions)
cup hom daeng (shallots/purple onions), thinly sliced
1/2 cup prik ki nu (bird's-eye chillies, mixed red and green), sliced
12 tablespoons khing (ginger), minced
12 tablespoons bai chi (coriander/cilantro including the roots), chopped
6 tablespoons kratiem (garlic), minced
4 tablespoons nam si-ew wan (sweet dark soy sauce, or use oyster soy)
4 tablespoons sesame oil
4 tablespoons chilli oil
2 tablespoons khao koor (see method)
First prepare the khao Koor - place about 5 tablespoons of uncooked longgrain whit rice in a wok over medium heat, and toast gently until light brown.Allow to cool and then grind to a coarse powder in a mortar and pestle, or spicegrinder.
Next cook the shrimp: the jumbo shrimp should be grilled or barbecued untilpink. To avoid burning this is best done with the heads and carapaces still on.Thais eat almost the whole shrimp (including some of the shell), so would
servethem like this. You may prepare to remove the head and legs, shell (except thetail), and de-vein them. Set them aside. The smaller shrimp are best dry-toastedin a wok over medium heat, tossing continuously to avoid
burning until pink.Again they are best de-headed, shelled and cleaned after cooking.
Slice the cooked meat into half inch strips, and then cut any long piecesinto smaller bite sized pieces. Tease the chicken apart with the tines of afork.
Cut the white bulbs from the spring onion, and then slice the green partsthinly.
Place the chicken, sliced meat, and small shrimp in a large bowl. In amixing bowl combine the remaining ingredients and then pour them over the mixedmeats and shrimp. Toss to thoroughly coat and leave to stand for at least an hour before serving.
Serving & Storage
Place the tossed ingredients on a large serving platter, surround with acircle of alternating tomato segments and slices of cucumber, and place thejumbo shrimp like the spokes of a wheel, heads innermost then garnish with coriander/cilantro and mint leaves.
Serve with steamed rice.
serves 12/16
will keep 3/4 days in a refrigerator.
Thai Desserts
Thai Sticky Rice and Mango (Khao Nieow Ma Muang)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
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.
Bananas in Coconut Milk
6 bananas
12fl oz/375ml/ 2 cups coconut milk
2tbs/30 ml granulated sugar
0.5 tsp/2.5ml salt
Peel the vananas and chop into 2in/5cm segments. In a saucepan, heat the coconut milk with the sugar and salt, and cook gently until the sugar dissolved. Add the banana pieces and cook gently for 5 minutes. Divide the mixturee
into 6-8 small bowls and serve warm.
Baked Coconut Rice Pudding
90g3oz scant 1 cup short or sround-grain pudding rice
600ml/1 pint/2.5 cups coconut milk
300ml cups milk
1 large strip lime rind
60g/2oz cup caster sugar
stick of butter
pinch of ground star anise
fresh or stewed fruit, to serve
Mix the rice with the coconut milk, milk, lime rind and sugar.
Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in the oven for about 30 minutes. Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much towards the end of the cooking time. Serve the pudding warm or chilled with fresh or stewed fruit.
Banana Rice Pudding
1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In 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.
Another Thai Style Banana
3tbsp shredded fresh coconut 60g/2oz cup unsalted butter
1tbsp grated ginger root
grated zest of 1 orange
6 bananas
60g/2oz cup caster sugar
4tbsp fresh lime juice
6tbsp orange liqueur
3tsp toasted seasme seed
lime slices, to decorate
ice-cream, to serve
Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly coloured. Remove from the pan and allow to cool. Heat the butter in a large fring pan until it melys. Add the ginger and orange zest and mix well. Peel and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce. Remove the bananas from the pan and place on heated serving plates. Keep warm. Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas. Sprinkle with the coconut and sesame seeds and serve at once, decorated with slices of lime.
Oranges in Syrup
This is a hot weather dessert, and you can serve it over ice cubes to make it really cold.
4 oranges
8oz/225g sugar
12fl oz/375ml/1.5 cups water
1tsp/5ml rosewater
Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set
aside. In a small saucepan, bring the sugar and water gently to the boil, stirring occsionally. Boil for 15 minutes, until it is the consistency of a thin syrup. Add the rosewater and stir to blend. Pour the syrup over the orange segments and chill until required.
Boua Loy
The unusual ingredient for Boua Loy is glutinous rice flour. Beside that we will also need some brown (if possible) sugar, or some even healthier sweetener. Also an egg, some coconut milk and a bit of salt.
We will have to make some dough from the rice flour and the trick is to get this dough just right. You start out with some of the flour that you mix with some water in a big bowl (OK, not THAT big - just a bowl.) and mix it well until you have something that resembles a dough.
It will probably be rather sticky to your hands if you touch it. Now start to knead it by adding small amounts of the flour, until the dough transforms into a big blob that you can knead without it sticking to your fingers any longer. Then it's right.
Now form little balls of about half an inch from the dough. This is a nice job while you watch your favorite soap (it you like that stuff, that is). I don't really know how much flour you have to start with (in ounces or grams) but I usually plan the ingredients so that I end up with about two hands full of these little balls.
Now you boil some water and give the little dough balls into it. They will magically float up when they are done.
Take them out, drain them, and put them into some boiling coconut milk. Add sugar and a little salt 'till it's just right for your sweet tooth.
I like to add an egg or two. I put them into the still boiling coconut milk whole without stirring so that they are
poached.
That's it for this little mouth teaser - the feel of the little balls in your mouth is really unusual and - yes - funny.
Filled Custard (Kanom Sod Sai)
Ingredients for the filling:
2 cups of finely shredded coconut
1 cup of palm sugar (naam^taan-pip")
1/2 cup of water
Ingredients for the wrapping:
2 cup sticky rice flour
1 cup of warm water
Ingredients for the topping:
1 3/4 cups of coconut milk
1/2 cup rice flour
2 teaspoons of salt
1. The filling: mix the ingredients and cook them until it looks right.
2. The wrapping: mix the flour with warm water. Use your hands to beat it until it is well blended. Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.
3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set.
4. Put the wrapped ball in a small paper cake cup and top it with the topping.
5. Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.
Khanom Thuay
2 cups of rice flour
1 cup of sugar
2 cans of coconut milk (16oz each)
1 teaspoon of salt
Save two tablespoons of the flour and mix the rest with water, 1/2 can of coconut milk, and some water to make
medium-blended mixture. Also mix the rest of the coconut milk (1 1/2 cans) with salt and the two table spoons of
rice flour. Pour the first mixture in small cups (about 1 inch diameter). Make sure to leave about 1/4 of the cup for
the topping. Steam the cupped mixture for about ten minutes before adding the topping mixture. Continue steaming the cups for another 10 minutes. Take the steamer our of the heat and let it cool down to room temperature.
When serving, use a small and thin spatula to take out the dessert. From the side, there are two layers of the
cup-shaped dessert. The "body" should have a dull white color while its topping should be whiter. The "body"
tastes sweet as constrasted with the topping , which is salty.
In China or Japan, these kinds of tiny cups are plentiful. In the US however, it is not easy to get them. I used to see them on sale at some Thai grocers. In Thailand, they also use cups which are wide with a shallow depth (shaped like of cocktail cup). Deeper cups may have effect on the combination of the tastes of the "body" and the topping.
The preparer needs to adjust accordingly the amount of the two.
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