Recent Changes

Coconut Custard Cake-Kanom Ba Bin
Mango & Coconut Rice-Khao Nieu Ma Muang
SIDES & CONDIMENTS
Pickled Cabbage-Puck Dong

Garlic (4-6 cloves)
Galangal (2-3 inch piece-peel & slice first)
Krachai (1 inch piece)
Lemongrass (2-3 lemongrass stalks...use the pale portion (approx 2-3 inches long), chopping the very bottom off first then slicing the remaining piece)
Hot peppers (Thai bird chiles if available--you need fresh and dried...8 fresh & 4 dried or 10 fresh & 5 dried-spicier of the 2)
BE VERY CAREFUL AFTER YOU HAVE ADDED THE PEPPERS!
Directions:
and pestle.
Start with dried shrimp (you could also cheat a little by using dried shrimp paste if you're in a hurry), garlic, lemongrass slices and galangal slices.
juicy yumminess.
3. When you start to add the hot chile peppers, you should carefully lay a paper towel over the mortar & pestle to keep the eye-rending, skin blistering droplets of hell's fury from splattering your person.
4. Sprinkle in a few drops of fish sauce. After that, if you need moisture, do the hand-wetting thing to flick in a bit of water.

NOODLES
Kua Theau-Thai beef noodle soup
Pad Thai
SHRIMP
Sweet Shrimp-Goong Wa'an

Ingredients:
1 cup Thai Sweet Rice (also called 'sticky rice'
1-2 ripe mangos (for mango buying and prep. tips, see below)
4-5 Tbsp. brown sugar OR traditional Asian palm sugar

Ingredients:
1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores
1-2 ripe mangos (for mango buying and prep. tips, see below)
4-5 Tbsp. brown sugar OR traditional Asian palm sugar
1/4 tsp. salt
1 can good-quality (not 'lite') coconut milk
water
Directions:
Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
Do not drain the rice. Add 1/2 cup more water, plus 1/2 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir well.
Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low (#2.5 on the dial).
Simmer in this way for 20 minutes, or until coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes.
To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
Taste-test sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
When ready to serve, prepare the mango by slicing it open and using a melon ball scoop to create mango spheres (as in the picture), or simply dice or slice up the mango. Pick up the warm rice in your hands and shape into rectangular or triangular shapes. Set one into each serving dish and add the mango balls on top. Drizzle lots of the sweet coconut sauce over. It should look like an English pudding with custard sauce, with the rice swimming in sauce. Garnish with fresh mint and serve. (Note that the sauce recipe can be doubled for serving 3 or more people).

DESSERT
Coconut Custard Cake-Kanom Ba Bin
Mango & Coconut Rice-Khao Nieu Ma Muang

{coconut-pudding.jpg}
INGREDIENTS:
4 cups Grated coconut meat
2 cups Palm sugar
¼ cup Pre-sifted glutinous rice flour
¼ cup Rice flour
1 ½ cups Coconut cream
2 tbsp. Vegetable oil
PREPARATION:
Melt the palm sugar in a pot containing the creamy coconut milk.
Boil this mixture until the sugar is melted, take off the stove and allow to cool.
Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.
Oil the inside of a baking pan with vegetable oil.
Then pour the coconut mixture into this pan and spread evenly.
Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.
Take cake out of the oven and let cool.
Once cool, cut into squares and serve.
Tips…
If you have trouble finding fresh coconut meat, dehydrated coconut can be substituted. It is available in all grocery stores in the baking section. This dessert is very popular with young children.

CHICKEN
DESSERT
Coconut Custard Cake-Kanom Ba Bin

Grilled Thai Spicy Sausages
Ingredients:
3 pounds ground pork
red curry paste
Kaffir lime leaves
fish sauce
cilantro roots
lemongrass
galangal
garlic cloves