Thursday, February 26, 2009
Thai iced tea or "cha-yen" (Thai: ชาเย็น) when ordered in Thailand, is a drink made from strongly-brewed black tea ("red tea" in East Asia). Other ingredients may include added star anise, tamarind or red and yellow food coloring, and sometimes other spices as well. This tea is sweetened with sugar and condensed milk and served chilled. Evaporated or whole milk is generally poured over the tea and ice before serving to add taste and creamy appearance. However, in Thailand, evaporated milk and the tea are mixed before serving and topped with more milk. Locally, it is served in a traditional tall glass and when ordered take-out, it is poured over the crushed ice in a clear (or translucent) plastic bag. It can also be made into a frappé at more westernised vendors.
It is popular in Southeast Asia and in many American restaurants that serve Thai food, especially on the West Coast. Although Thai tea is not the same as bubble tea, a Southeast and East Asian beverage that contains large tapioca pearls, Thai tea with tapioca pearls is a popular flavor of bubble tea
1-2 tablespoons Thai tea
1 tablespoon sweet condensed milk
1 tablespoon sugar
1 teaspoon milk
1 cup hot water
Add sugar and sweet condensed milk to a glass or cup. Put one tablespoon of Thai tea to a tea sock. Place the tea sock directly above the glass. Pour hot water into the tea sock. Set the tea sock aside. Stir until the sugar and sweet condensed milk are dissolved. Add ice and top the tea with milk.
Sunday, February 22, 2009
This thai chili squid recipe is super-yummy, healthy, and easy to make. And if you serve it with glass or rice noodles (as in this recipe), it makes a one-pot meal complete with plenty of nutritious vegetables. The squid is stir-fried briefly, so it is very tender and never rubbery. You can also simply serve the stir-fried squid with plain rice. Makes a terrific seafood dish for any occasion, even in the winter (frozen squid works just as well as fresh!). Includes gluten-free instructions.
Prep Time: 20 minutes
Cook Time: 6 minutes
2-3 frozen or fresh prepared squid "tubes" (the kind you would use for calamari)
1 heaping Tbsp. ground bean sauce (ground soy beans, available by the jar at Asian stores)
2 tsp. brown sugar
1 Tbsp. fish sauce
1 Tbsp. soy sauce or wheat-free tamari
1-2 tsp. chili sauce, OR 1-2 fresh red or green chilies, minced, OR 1-2 tsp. dried chili flakes
1 carrot, sliced
1/2 to 1 cup green beans, cut into 2-inch lengths
other vegetables of your choice, such as a handful of shiitake mushrooms, or 1 small eggplant, chopped
1/2 cup fresh basil leaves
handful of fresh coriander leaves (optional)
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced into matchstick-like pieces
oil for stir-frying
1/2 package glass or "cellophane" noodles, OR 1/2 package rice noodles (rice and glass noodles are gluten-free)
1/2 cup chicken or vegetable stock
2 Tbsp. oyster sauce, OR for gluten-free diets: 2 Tbsp. wheat-free soy sauce
1 tsp. sesame oil
Wednesday, December 17, 2008
1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt
2 large ripe mangoes (chilled whole in refrigerator)*
1 tablespoon sesame seeds, toasted lightly
Edible flowers or mint leaves for garnish
To prepare the sticky rice: Working in the sink, put the rice into a large bowl with plenty of water; stir well by hand. When the rice has settled to the bottom, pour off most of the cloudy water, refill and repeat until the water runs fairly clear. Soak the rice in plenty of water (so the water is approximately 2 to 3 inches above the rice) for 6 to 8 hours, preferably overnight (the grains will absorb water and grow in size). When ready to cook, drain rice well in a sieve. Set sieve over a large deep pot of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, approximately 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more hot water if necessary). When rice is translucent and somewhat tender, it's done. NOTE: Can also use a shallow heat-proof dish on the steamer rack. You can also purchase the special sticky rice steam baskets (steaming baskets and pots are available from Asian markets).
While rice is steaming, in a small saucepan bring coconut milk to a slow simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar and salt; stirring until sugar is dissolved; remove from heat. Keep mixture warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate until cool and thicken slightly.
Transfer hot cooked rice to a bowl and stir in coconut-milk mixture. Stir well with a spoon to make sure all the grains are well coated. Let rice stand, covered, approximately 20 to 30 minutes, or until coconut-milk mixture is absorbed (the rice should be a little mushy). NOTE: Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
Just before serving, peel mangoes and then thinly slice by cutting lengthwise through flesh to the stone; discard the stone. NOTE: Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
Serve at room temperature. To serve, mold 1/4 cup servings of sticky rice in the center of individual dessert plates (an ice cream scoop works wonderfully). Drizzle reserved coconut-milk sauce over the rice mounds and sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish with edible flowers or mint if desired.
NOTE: The finished dish can be kept, covered at room temperature for 6 to 8 hours. Do not refrigerate or the rice will harden!
Makes 4 to 6 servings.
Sunday, June 08, 2008
SON-IN-LAW EGGs is a favourite among thai and farang as part of the traditional dish served with other thai dishes. The sweet eggs and sour from tamarind puree work well in this dish to give it a well rounded favour. It is a good companion with other spicy dished served.
Ingredients for Spice Mixture :
2 tablespoon oil
2 tablespoons soft brown sugar or palm sugaror
1 tablespooon fish sauce
2 tablespoons tamarind puree
1 teaspoon chopped red chillies optional
1/2 cup fresh coriander leaves chopped
Place the eggs in a pan of cold water.Bring the water boil and cook the eggs for 7 minutes.Drain and run under cold water until cool Remove the shell
Heat the oil in a work or frying pan Add the eggs to the work in batches and turn frequently over medium heat. When they are golden brown and blistered,remove the eggs from the work and keep warm.
Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.Bring to boil;boil rapidly for 2 minutes or until mixture resembles a syrup.Serve eggs with syrup poured over,sprinkled with coriander leaves
With permission from : Ting, E.Thai Cooking Step by Step.Bangkok : Asia Book.
Friday, September 01, 2006
Pa Thong Go - Thai Breakfast Food
These are Thai style doughnuts, they are slightly salty and eaten with hot sweet cocoa or chocolate for breakfast. Many Thai people eat them with Sweet Condense Milk and Thai Style Coffee.
120 gms Wheat Flour ( Cake Flour )
2 Teaspoons Yeast
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/8 Teaspoon Baking Soda
110 ml Water Oil for Deep Frying
1. Mix the flour, salt, sugar, yeast, and baking soda together and leave for 5 minutes.
2. Add the water and knead it to a smooth dough. This takes about 15 minutes of kneading. If the dough is too soft, add a little more flour.
3. Leave it in a bowl, covered with a damp cloth of 1-2 hours to rise.
4. Roll the dough into a long sausage and flatten it into a flat strip about 5 cms wide.
5. Cut 'H' shapes from this strip of dough (you cut rectangular pieces off the strip and put two short cuts that don't quite meet in the middle, as shown below.
6. Heat the oil to 180 degrees celcius (medium hot) and fry the doughnuts until they are golden brown.
Tags: Thai, Food, Breakfast, Dough, Coffee
Wednesday, May 10, 2006
Masaman Curry seems to be the only kaang praised in the Thai historic royal poem, memorized in the heart of every Thai student. Cumin, cardamon and clove give this curry strong sensational flavor. But overall it really has a very smooth flavor. Anyone who ever tasted it will ask for more. Not only it goes perfectly well with pork, but also chicken, duck and beef. Nowadays there are many advances in various aspects of cooking Masman Curry. If you wish to get more cooking information, please do not hesitate to let us know. Side dish that often served with Masaman is called Ajad (see comment section for details)
1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)
3 cups coconut milk
2 tablespoons roasted peanuts (unsalted)
5 white pearl onions, peeled and left whole
3 medium yukon gold potatoes, peeled and parboiled
3 bay leaves
5 cardamom seeds
1 inch piece roasted cinnamon sticks
2 tablespoons palm sugar
1 tablespoon tamarind paste, mixed with
2 1/2 tablespoons water
3 tablespoons lime juice
1 Packet Lobo masaman curry paste
1-3 teaspoon crushed garlic
1 teaspoon fish sauce
thai jasmine rice, cooked
Tags: Thai, masaman, curry, jasmin, rice
The Thai version of Yellow Curry, brought from India years ago, has been transformed into mellow,gentle and harmonious aroma which goes well with chicken, shrimp and seafood, in addition to lamb. lots of shallot and lemongrass tone down the harsh flavor of mustard and turmeric. Try this recipe using Salmon, you will love it!
3 tbsps vegetable oil
1 pkt LOBO Sour Yellow Curry Paste
100g coconut shoot
1 piece horizontal sliced salmon
(about 1” thick)
100g asparagus, cut into 1” long & blanch
50g pineapple, cut into small pieces
¼ tbsp sugar
thinly sliced kaffir lime leaves and Red cayenne chilli for sprinkle
1. Heat the oil in a wok till it's hot. Stir fry the LOBO Sour Yellow Curry Paste till odorously smell. Add the salmon, fry until 80 % cooked follow with coconut shoot, asparagus, pineapple, sugar and water. Continue to fry till fully cooked.
2. Transfer to a plate, sprinkle with kaffir lime and cayenne chilli.
Tags: Thai, curry, shallot, lemongrass, chilli
Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and do not added oil makes this a very tasty low-fat dish.
1 lb boneless skinless chicken breasts, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chili paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stems, for garnish
Tags: Thai, spicy, salad, herbs, chicken
Saturday, April 29, 2006
Learn the fine art of Thai cooking, one of the world’s most popular cuisines, at the Royal Cliff School of Thai Culinary Arts. Opened in September 2000, the school offers an ideal learning environment with a large open kitchen area for practical instruction, a small lobby and reception area, a locker room and a typically Thai dining room with wooden furnishings and a floor seating. Regularly scheduled classes are three hours long and in addition to cooking lessons, participants receive a number of complimentary gift items. There are also special classes conducted for children. More...
Tags: Thai, culinary, arts, cooking, royal cliff