Chendol

I been looking for the recipe for some time now. Chendol is another form of Lod Chong, just a slight difference in texture and much chewier. There are many name for it, but the one I am familiar with is the Thai’s version known as Singapore Lod Chong, using topical starch or mung bean starch instead of the regular rice flour with lime stone water. In Cambodian lotus root starch is their main ingredient. I know that Vietnamese have the same dessert that they put in their rainbow color drink, and I am assuming that they used tropical starch due to it super chewy, clear texture. In all, I think this dessert is awesome in each and every form. I just love the chewy texture combination with creamy coconut flavor that sweet and salty. It just hits the spot for my sweet tooth craving every single time. This refreshing sweetness it great on serve on shave ice, in a coconut milk drink or just alone with drench in coconut milk syrup, you’ll never just have one serving!
Here what I found out after many experiments with the different kind of starch:
Mung bean starch makes it more bouncy and less chewy.
Lotus root starch soft and chewy, almost melt in your melt texture.
Topical starch is very chewy and almost little or no bounce. Have to chew long before digesting.





Ingredients:
1 Cup starch
3 cup water for lotus starch and 3 ½ cup water for the mung bean flour
1 to 2 drops of pandans extract for flavoring and green coloring

Coconut Milk Syrup
1 Can coconut milk
¾ Cup of palm sugar
½ Tsp of salt
Over medium heat add everything and bring to boil. Add the sugar a little at a time taste. Turn off and set aside.

Methods:
1. Mix the water and the flour until blended.
2. Heat over medium heat and stir constantly.
3. When it starting to clump up, lower the heat to low and continue stirring in one direction to keep the consistency going.
4. It is done when it is sticky, shiny and clear. That about a good 15 minutes of stirring.
5. Remove from heat and pour into the lod chong presser. Making sure that the presser is only ½ above ice water.
6. Let it sit in the water for a good 10 minutes then remove and serve with the coconut milk, with or without ice.

Mung Bean Pudding Dessert

Here another one of the simply yet satisfying your sweet tooth dessert. There not much to this dessert recipe. It is as simple as it gets and taste as good as it should. Yet it one of the most sorts after dessert by most Asian home. I guess the mung bean is supposed to be good for you that it gives a cooling effect to the body. Whatever the reasons are, I just simply can never resist the sticky, gooey texture of this dessert where the combination of the mung bean, sugar and creamy coconut milk just melts in your mouth and satisfying your sugar craving. Of course, there not many versions out there only the thickness that is different. I like mine very thick and gooey with lots of the delicious sweet and salty coconut cream on top of it. I got to admit that the best version that I ever had was the one at this Vietnamese dessert shop on Westminster street somewhere in Westminster, California if I remember correctly. This place makes the best dessert ever! When you walk in there you can smell the sweet aroma of all the dessert and the coconut cream. I just love the thickness of how they make it there and coconut milk is to die for! If you ever happen to be in that area, it a must stop..

Ingredients:

1 Cup of hulled yellow split mung beans (soak in cold water overnight)
4 Cups of water
1 Cup of sugar
2 Tbsp of tapioca starch 3 tbsp of cold water mix together

Coconut Milk Topping

1 Cup of coconut milk
1/2 Tsp of salt
3 Tbsp of sugar
½ Tsp of tapioca starch 1 tbsp of cold water mix together

Methods:

1. Using a steamer, line with cheese cloth and pour the soaked mung bean into it. Make a circle in the middle to have the steam distribute evenly. Cook for a good 25 minutes or until cook. Make sure do not over cook it or it will fall apart.
2. In a pot add the water and sugar and bring it to boil. Stir in the tapioca liquid and stir constantly to prevent burning the bottom of the pot. When it thicken and clear add the cook mung bean and stir lightly to mix.
3. In another small pot heat the coconut milk, sugar and salt to boil. Then add the tapioca liquid in it and stir until it thicken.

Serve hot with coconut milk topping. Great with Chinese’s donut Yao Tiew too!

Fish Cake

If you love fish cake, here a good one for you! Fish cake is often consider as an appetizer because it on that section in all of the Thai restaurant, but in reality it is also great as the main dish with rice too or that how I often eat it. A good fish cake should have the following characteristic, crispy on the outside and moist and chewy in the inside, just the way I think every fish cake should be. Of course, this is not a hard dish to make, but if not done right it just tasted like rubber! And believe me I had some of those before! It was very hard to swallow it, let alone enjoy it. So here my famous version, by famous I meant with the family wise. They just ravish this dish and rave about it. A big smile is the way to a chef heart as I always say…..


Ingredients:

1 Package of fish paste
2 Tbsp of red curry paste
1 Tsp of paprika
1 Tbsp of fish sauce
2 Tbsp of tapioca starch
1 Cup of Asian green bean cut into small pieces (optional)
Handful of kaffir lime leaves sliced into thin pieces
¼ Vegetable oil for frying

Cucumber sauce or salad

1 Cucumber thinly sliced
2 Tbsp of white vinegar
1 Tbsp of sugar
Mix together set aside. Great with fish cake and satay alike.


Methods:

1. Using electric blender add the fish paste, curry paste, fish sauce, paprika and tapioca starch and pulse 3 to four time or until fully blended.
2. Scope it out and add the lime leaves and cut green bean and mix well.
3. In a frying pan add the oil and bring to hot.
4. Rubbing a little oil on your hands, scope a spoonful of the fish paste mixture into your hand and roll it into a ball. Then flatten it with your palms to about ¼ to ½ inches in thicken.
5. Drop the fish paste into the hot oil and cook until golden brown. Make sure to turn it over so that it will not get burn.

Serve hot with cucumber sauce and with steam or sticky rice.

Thai Beef Jerky (Nua Sawan)

This is the perfect take snack for every occasion. You can never have enough of this, especially when it served with sticky rice and the tangy garlic vinegar sauce. This is one of the must have dish everything I do eat Thai food, because it just tasted so good with freshly cooked steam rich or sticky rice! Of course there the hardcore beer drinking that loves this as their finger snack.
Unlike the our American’s beef jerky where you just bit into it, this one you have to pull it in strand and it taste just heavenly this way. Great snack for on the go when you need to have pack some light food on a road trip.

Ingredients:

2 Pound of beef (using the chewing type such as chuck roast, beef sirloin) cut to long strip about 2” wide
2 Tbsp of minced garlic
3 Tbsp fish sauce
1 Tbsp of sugar
1 Tbsp of rice wine
½ Tsp of salt
1 Tbsp of black pepper
½ Tsp white pepper
1 Tbsp oyster sauce

Sauce:

1 Tbsp of sugar
2 Tbsp of white vinegar
2 Cloves of minced garlic

Mix and you have a sauce!

Methods:

1. Place the beef in a metal bowl and add the rest of the ingredients, fish sauce, salt, black pepper, white pepper and oyster sauce.
2. Message it thoroughly for a minute or so.
3. Now cover it up and refrigerated it overnight.
4. The next day, set your over to lowest setting possible and place the beef on top of a rack and keeping the oven door ajar and let it sit for 2 to 4 hours. Another option is to sun dried it if you have the right cover up and netting.
5. When it dry you can freeze the rest that not use.
6. To cook this just
7. heat enough hot to hot and cook for 5 minutes. Do not over cook or it will be burnt. After remove from the oil. Towel dry and slightly pound it so that it will be tender and not to hard when it cold.

Best serve hot. When it cold it tend to be teeth breaking and lost it true flavor.

Vegetarian Pad Thai

Ok here a very popular dish that you will see in every Thai restaurant. There something about this noodle that everyone just can’t seem to resist. With it sweet and tangy flavor and chewy noodle texture accompany with eggs and tofu just melts in your mouth. Of course, when not done right it is tasteless and dry, tasting more like dried cardboard than noodle. I am not a sweet main dish person, but this noodle caught my attention once upon a time when my chef first cook it for me at my once upon time Thai restaurant. The way he made it was makes the noodle look so tempting all glossy and moist. Of course, after one bite, I was hooked on Pad Thai! And the long process of pestering him to finally teach me how to make and what is his secret ingredients. Needless to say, if he is reading this he won’t be too happy that I am leaking his secret ingredients out! But you know what they say about sharing is caring…and I am sure he wants his wonderful recipe to be acknowledged and enjoy by other Pad Thai lover out there! Whoever you guys are….


Ingredients:

1 Serving or ¼ package of medium size fresh or dried rice noodle
2 Tbsp of Pad Thai sauce
1 Tbsp of fish sauce
1 or 2 Eggs (optional)
1 Handful of bean sprout
2 Tbsp of cold water
½ Cup of hard tofu cut into 1/2 inch cubes
½ Tsp chopped cooked peanuts
3 Steams of cilantro
A couple dash of white pepper
1 Tbsp of vegetable oil

Pad Thai’s Sauce

1 Package of ready peel tamarind paste
1 Cup of sugar
½ Cup of Sambal Oelek fresh ground chili paste (find it in sauce section in Asian market)
2 Cup of boiling water

• Bring the water to boil. Pour the water on the tamarind paste and let it sit for 30 minute or so.
• After the required time, it should soften and fall the tamarind will fall apart.
• Now using a spoon or hand mash the tamarind until it thicken and strain it through a strainer to remove all skin and seed.
• In a medium pot, pour the tamarind juice, sugar and chili paste and bring to boil.
• When it boiled lower the heat to medium and stir occasionally until the sauce is thicken.
• When it done you can put it in a plastic container and or seal tight and refrigerate it for up to 6 months.



Methods:

1. If you’re using dried noodle, make sure to soak it for 1 hour first then soak it boiling water for 30 seconds or so to soften the noodle up. Fresh one can be cook right away or if you like it softer soak in boil like the dried noodle. Do not soak in boiling too long or the noodle will break apart and gets mushy when cooking it.
2. Heat wok to hot, than add the vegetable oil. When the oil is hot add the tofu and cook until light golden brown.
3. Move the tofu aside, add the eggs and scramble it until cook.
4. Add the noodle, fish sauce, water and Pad Thai’s sauce and toss the noodle until fully mix together and the sauce is coating the noodle all over. Do not over stir it or it will break apart.
5. When it fully cooked add the cilantro and white pepper and give it a toss or two. If you like your bean sprout to be cook add it now.

Remove, add the peanut, cilantro and bean sprout, serve hot.

Lod Chong

Love..love!! This particular dessert more than I can explained. The funny thing is that it not even chewy! And we all know how much I love anything with a chewy texture. Although it lack the chewy texture, but it deliver in other areas to makes you just fall in love with it, such as the soften of short noodle like strains that just slip through your mouth and down your throat, just leaving the creamy coconut milk sweet linger and yearning for more. Come to think of it, the reason that I love eating this thoroughly satisfying dessert, because of the memories that goes with it. I will always remember the first time eating it in Cambodia from a street vendor. My grandmother bought me my first bowl and that was the sweetest most precious things I ever taste after many years in starvation and away from modern civilization (actually survived the killing field). So this one dessert brought back so many heartwarming memories.

This is the one dessert that you will only see at private gathering such as birthday, New Year or special occasion, because it is time consuming to make and very intimidating for those that never made it before. So if you happen to stumble upon this dessert as a house guest, consider yourself lucky…because you must be special!

The pandanus squeeze

* Note: Adding tapioca flour gives the texture of slight tougher taste, without makes it softer and just the right soft and slight chewy texture.

Ingredients:

1 Cup of rice flour
3 ½ Cups of red limestone water
1 Tsp of pandanus squeeze
½ Tsp of pandanus liquid flavor
¾ Cup of palm sugar
2 Tsp of tapioca starch mix with 2 Tbsp of cold water
1 Can of coconut milk
¼ Tsp of salt

Methods:

1. Use ½ canister of red limestone and add 7 cups of water. Let it sit overnight.
2. Before you do anything get some ice and put in bucket with cold water.
3. Next day take the half of that water 3 ½ cups and pour through a cheese cloth and into a non stick pot.
4. Now add the rice flour, tapioca starch, pandanus flavor and squeeze and knead with wooden spoon until it fully mixed together into liquid form.
5. Over medium heat, place the pot and stir continuously.
6. When the batter turn bright green, thicken and almost glossy looking it done. The texture when you pick up the spoon should run like the gooey slime. About 25 to 30 minutes.
7. Placing the salim’s presser only 2” inches about the ice water, gently and slowly pour the batter into it little at time. Now give it a hard but short press. Once the batter hits the cold water it will holds it shape. Continue until you finished with all the batter. Let it sit in that water.
8. Now in a small pot add the coconut milk, palm sugar and salt and bring to boil and remove from heat.

Serve room temperature or add some ice for a cooling dessert. Enjoy!

Fish Maw Soup (Kra-Paw Pla)

This soup is very similar to shark fin soup in texture, but it has a sweet and sour tasted that like hot and sour soup. Although, it a very popular street vendor soup, but you will not be able to find it in your Thai restaurant menu. I guess it the time consuming part and all the ingredients can be pretty costly. Even I don’t make it often, but when I do, it never fails to get lots of compliment and satisfaction from both parties. I like mine very sour and spicy. Of course, I tried many versions and after much experimenting I find that this is the most tasteful one thus far. Great for that cold winter day where you need a good soup to comfort your taste bud and soul.

Ingredients:

1 Small chicken (cook, save the broth and pull the meat into shredded pieces)
5 Dried shitake mushrooms (soak in hot water for 1 hours or so, cut into thin slices)
1 Package of dried dish maw (soak in warm water until soften then cut into small bite size)
1 Cup bamboo shoots
1 Cup of slice Jacama (adding this gives it a nice crunchy texture)
1 Can quail eggs
½ Cup vinegar
3 Tbsp of corn starch add about 3 tbsp of water to it
1 Tbsp of soy sauce
2 Tbsp of fish sauce
3 Tbsp of sweet soy sauce
1 Tsp of white pepper
1 Bunch of cilantro cut into 1’ section
1 Tbsp of sugar
6 Cup of chicken broth
1 Scope or cube of chicken flavor soup base

Topping sauce

1 Tbsp of rice vinegar
1 Soy sauce

Fresh ground chili paste to taste

Methods:

1. In a medium pot pour about 7 cups of water, chicken soup base in with the chicken. Bring to boil and shimmer it for at least an hours or so for better flavoring.
2. When it fully cooked remove the chicken and strain the broth to remove all fat and scum.
3. Then pull the chicken meat into shredded pieces and set aside.
4. Now to prepare the fish maw, after it soaked, boil it for 5 minutes removed and cut into small pieces. This is optional, but in doing this it remove the smell and soften it further.
5. In a medium pot, pour the chicken broth, fish maw, mushroom, soy sauce, sweet soy, fish sauce, sugar, vinegar, bamboo shoots quail eggs and sliced jacama and bring to boil.
6. Now slowly add the liquid corn starch and let it boil and thicken.
7. Turn off and add the white pepper and cilantro.

Serve hot with or with it topping sauce and chili sauce.

Ka Nom E

This is one of those desserts that is very simple to make, yet makes a great compliment to any meal. I personally love this dessert because it chewy texture combined with the sweet coconut syrup just melts in your mouth. And it gets better with every bite as the palm sugar flavor just linger in your mouth. Therefore I love making this dessert a few times a year. Usually during the moon festival and Chinese New Year, because it of it round shapes it represent longevity.

Now there are many different versions of this yummy chewy balls dessert. Some would have bean stuffing in them, some would add taro, sweet potato and even pumpkin. Of course it different region it would also be call differently. I only have three flavor preferences of these little balls. One would be the plain one with nothing else but coconut palm sugar to compliment it. The others would be the taro and the pumpkin version. As for this version it would be the simplest version, the plain one and it also known as the Thai dessert version. Of course, as for the syrup you can omitted the coconut if you don’t like creamy version and use rock sugar, malt or palm sugar would compliment it nicely.

Next time I will make the pumpkin version.

Ingredients:

1 Cup of glutinous rice flour
1 Tsp of clear vanilla (optional)
1 Tbsp of wheat starch (make it nice and soft)
¾ Cup of boiling water plus 3 cups for boiling
2 Cup of coconut milk
¾ Cup of palm sugar
A pine of salt

• You can add some food coloring into it to make it more pretty and fun to eat.

Methods:

1. Bring water to boil.
2. In a large bowl, add the flour and wheat starch and make a well in the center.
3. Slowly pour ½ cup of the boiling water in a little at a time to and stir until it is the right consistency. If it too wet add some more flour, if too dry add some more water.
4. Now knead the flour until it pliable.
5. Dusting your finger with some flour, take a nickel size dough and roll it into a ball.
6. Drop the ball into the boiling water to cook it. When it floats up it done.
7. Meanwhile you can make the syrup by bring the coconut milk to boil. Then add the sugar and salt. When it completely boiled, turn off and set aside.
8. After the balls are done. Remove from the water and add into the coconut milk syrup.

Serve hot.

Ginger Chicken

If you ever had ginger chicken before, than you know that there are many ways to make them. Every restaurant have their own version of how it done. I for one don’t really like the one in the Chinese restaurant, due to the fact that it is too soggy and have too many ingredients. For me, ginger chicken only require two main ingredients and that is ginger and chicken. I want to be able to taste the spiciness of the semi crispy ginger and tender chicken, no other overpowering flavor needed. Of course, oil, soy sauce, oyster sauce, and pepper are an addition that also a must to perfect the dish!

Growing up ginger chicken is our favorite dish to make and eat. As mention before, we love our ginger and chicken to be crispy and with lots of pepper.
Beside from the fact that ginger taste good, it also very good for you. It is known to regulate your blood flow due to it heat factor. This is also a very popular dish for women post baby, to help their body heal and regulated itself. Not to mention it other benefit for nauseate, gas, stomachache, headache, but we’re not going to get to into that today.
The point is that ginger is just plain good for you and taste absolutely delicious no mater what you add to it!

Ingredients:

8 oz Chicken thigh or breast thinly slice into strip
Cup of ginger cut into thin strings
1 Tbsp of soy sauce
1 Tbsp of fish sauce
1 Tsp of oyster sauce
½ Tsp of dark soy sauce
1 Tbsp of vegetable oil
A couple dash of white pepper
Lots of black pepper or to taste

Methods:

1. In a hot wok add half of the oil.
2. When oil is hot, stir the ginger until it is lightly golden.
3. Remove the ginger and set aside.
4. Add the remaining oil and add the sliced chicken to the hot wok.
5. Add the dark soy sauce, soy sauce, fish sauce, salt, oyster sauce and pepper.
6. Stir until it is fully cooked and all the liquid is evaporate.
7. Stir in the ginger and stir for a couple times.
8. Remove from heat and serve with hot steaming rice!

Sticky Rice Ball

I love, love this sticky rice ball dessert. The plus side is that it is so easy to make. With very little time require and methods, this is one the dessert that you can easily impress your kids and guest alike. I for one never really have the need to make it when it so readily available in the hometown where I used to live in. Now since moving so far away in an isolated, no Asian food place, I have learn to make this with ease and confident. The only hard part is the coconut grating part. Otherwise this will be a easy as pie recipe.

The texture is so worth it though. With a slight sweetness chewy and sticky rice on the outside and sweet, melts in your mouth palm sugar in the inside is just to die for! The coconut meat is just added the perfect combination to both of this texture, making it crunchy and creamy, yet so delightful. This is a must try recipe, even just for the sake of trying!


Ingredients:
2 Cups glutinous rice flour
½ Cup of palm sugar (filling)
1 Cup Hot boiling water
1 Cup freshly grated coconut meat
1 Tsp of vanilla extract
¼ Cup of granulated sugar

Methods:

1. Smashed the palm sugar to thumb sizes. Set aside.
2. Grated the coconut meat and set aside.
3. In a clean bowl, pour the flour in it and make a well in the center.
4. Slowly pour the hot water into it and mix well. Be sure to do it a little at a time so that you’ll get the right consistency. Use a wooden spoon to blend the flour together until it pliable.
5. Now knead the dough in your hand for a couple of minute.
6. Meanwhile, in a small pot pour enough water to ¾ full and bring to boil.
7. Pull out a quarter size ball and flatten it. Place the thumb size palm sugar in the middle and close it up by kneading it until it looks like a ball.
8. Now drop the ball into the boil water. It will sink down to the bottom of the pan. Once it floats up, it is done. Pick it up and let it cool off for a couple of minute.
9. To finish this dessert just roll is in the grated coconut meat and serve hot.
10. Carefully when biting into it, because the palm sugar in the center is very hot and runny.

Spicy Oyster Salad

For those of you who love oyster and what something different than your regular hot sauce and lemon taste…then this is one recipe you have to try. Although it is very spice, it is very refreshing and delicious. Especially, with a great beer or glass of White Zinfandel wine.

This dish is very easy to make, the only hard part is getting it out of the shelf, but if you’re using the can version, it just fast and simple. Now if you don’t feel like messing with oyster and wants to try some, there always Thai restaurant that serve this exotic dish.

Ingredients:

10-12 Fresh oysters of I pre-clean can in your grocery seafood section
A handful of cilantro chopped
10-15 Thai chilies
2 Tbsp of Lime juice
2 Tbsp of fish sauce
1 Tbsp of sugar
Pinch of salt
1 Red shallot chopped
Lettuce for decoration, clean and dry

Methods:

1. If you’re using fresh oyster, remove from shell and clean it thoroughly and set in the refrigerator for 30 minutes.
2. Meanwhile make the make the sauce using a mortar by grinding the thai chilies and sugar, until it slightly fine.
3. Add the lime juice, salt to taste and fish sauce.
4. Toss in the cilantro and red shallot and oysters, mix well.
5. With the lettuce, chopped into bite size and place on the top of the plate.
6. Pour the oysters mixture on top of it and serve.

Red Curry Chicken

I just love curry! I don’t know what it is exactly, maybe it the creamy coconut or the spiciness or just the aroma of the spices itself. Of course, there only a million different kinds of curries out there, but sadly to say I only had experiences Thai, Chinese and Cambodian curry. In fact I think almost every Asian culture have their version of flavorful curries. And from what I heard that it is originated from no where else but the king of spice Indian.

So I will try to elaborate some of my favorite curries recipe. And since I already started with Thai curry, I will continue until I’ve cover all of it. With Thai curry, it actually same time by using ready made curry paste that is just as good as making it from scratch. And I can tell you that most Thai restaurant use this same paste to make their curry. It makes sense since it very time consuming to grind your own curry paste, especially for a restaurant. Although, if you do find a restaurant that makes their own curry paste, let me know, because I would love to try it too!

Now as for the method of cooking this, there not much to tell you except that do not burn the coconut milk..lol It happen you know…from experience!



Ingredients:

1 Can small coconut milk (maploy)
6 Oz Chicken thigh or breast sliced into thin strip
1 Cup mushrooms or straw mushrooms
1 Cup bamboo shoots
1 Handful of basil leaves
2 Asian kaffir lime leaves
1 Tbsp vegetable oil
2 Tbsp of water
1 to 1 ½ Tbsp of red curry paste
2 Tbsp of fish sauce
½ Tsp of kosher salt
1 Tbsp sugar

Methods:

1. Heat skillet to hot, add oil and bring to hot.
2. Add the curry paste and stir until aroma.
3. Pour the coconut milk (cream) with water and stir until all the curry paste is dissolves and blend into the coconut milk.
4. Now add the chicken, salt, fish sauce, sugar and stir until cook about 8-10 minutes.
5. When the chicken is fully cook, add the mushroom and bamboo shoots. Cook for another 5 minutes and remove.
6. Top with basil leaves.

Serve hot over steam rice or sticky rice…Yummy!

Note: Sometime Thai restaurant would add green bean and carrot to Americanize the dish, but it not the authentic version. Sure look colorful and pretty though.

Mango Sticky Rice

Ok, this is a very popular Southeast Asian dessert that could be found in most Thai restaurant. Why did I mention Southeast and not Thai, because these Asian countries are borderline close and they do adapt each other traditions and foods. Of course, the history stated otherwise, but I am not going to go into that right now. So if you haven’t noticed yet, most dishes are very similar, but with a slight changes due to the country preferences.

This being one of those dishes, but there not much to alter or change with this simple and delicious mango season dessert. Although, I noticed that the Cambodian version does have roasted mung bean on top of it. I have to admit that it is a very good combination with the creaminess of the coconut and the sweet sticky rice topped with the sweet and tangy mango.

As mention above, this is a simple and easy recipe. The only thing that you need to look out for is the sticky rice. Make sure to soak the sticky rice in room temperature water for at least 4 to 5 hours or overnight. That way when you steam the rice, it will be nice and soft yet sticky. If you like your rice hard, you just let it sit in shorter time duration. Also I would like to say that I made this many time steaming it, but yesterday I feel a bit lazy and decided to put it in the rice cooker with just about 1 hour of soaking in water. The result was pretty good, a bit more stickier and softer and takes less coconut milk. Still I have to say that I like my traditional steaming process better. It gives the rice a bit more crunchy taste and texture to it. So try both way and see which one best suit your taste bud.



Ingredients:

2 Cup sticky rice
1 Big can of coconut cream
1 ½ Cup of sugar
½ Tsp of salt
5 to 6 Mangos
Bamboo dim sum basket or it original Thai bamboo steamer

Methods:

1. Drain the rice the rice. If you using the dim sum bamboo basket, place a cheese clothe on top of it and pour the rice over it, cover. If you’re using the original Thai steamer, just pour the rice in it and cover with a ceramic plate. Fill bottom pot with water half way to the rice, do not touch the rice. Cook for 35- 40 minutes. Make sure to flip and turn it half way so that it will fully cook.
2. When the rice is done, stir it to separate it.
3. Now in a medium sauce pan, pour the coconut cream, sugar and salt and bring to boil.
4. Pour the coconut sauce over the rice and mix well, leaving about ½ cut for topping.
5. Lastly, slice the mango and place it on top of the individual portion.
6. If you like the extra creamy taste, with a teaspoon carefully drizzle it on top of the rice and mango.

Serve hot!

Spicy Hot Basil Fried Rice (Kao Pad Kar Pao)

One of my favorite Thai fried rice is this Kar Pao flavor. Basically it just hot basil fried rice. This flavor also taste great as a stir fried base with seafood and meat. It also awesome with fried Thai flat noodle too. I will get into that recipe later on, when I have time to make it. As for the spiciness, you can make it more spicy by adding more chilies and jalapeno. I love it super spicy, whether it fried rice, fried noodle or in the stir fried. I normally put 14 chilies and 4 jalapenos, because for me Thai food has to be bold and spicy taste to it or it wouldn’t be called Thai food. Also it good to remember that with most Asian food garlic and chilies is their essential ingredient that makes a difference in taste and the outcome of the dishes.

As with any good fried rice, the rice makes the difference. So when you do want to make it, make sure to cook the rice at 4 to 5 hours in advance. Or even over night would be even better. To cool it down leaved it in the refrigerator.

Ingredients:

3 Cups cook jasmine rice
1 Cup beef slice
½ Tsp of kosher salt
2 Tbsp of vegetable oil
1 Tbsp of minced garlic
2 Jalapeno sliced diagonally (optional, very spicy)
8-12 Thai chilies minced
1 Cup hot basil (also known as holy basil)
2 Tbsp fish sauce
1-2 Tbsp of dark soy sauce
1 Tbsp oyster sauce
1 Tbsp sugar syrup (sugar thicken with water, if you regular sugar about 1-2 Tbsp)
2 Dashes of white pepper
1 Large tomato cut into 8 pieces
1 Egg white
1 Tsp of corn starch
1/8 Cup water + 1 Tbsp

Methods:


1. Cut beef 1/8 thick against the grain. Message the beef with the egg white and corn starch. Let it sit for at least 30 minutes.
2. When the half an hour done. Heat the wok to hot and add the oil until it heat up.
3. Stir in the minced garlic and minced Thai chilies until slightly golden and aroma.
4. Stir in the beef, salt, sugar, oyster sauce, 1 tablespoon of water and cook for 2 to 3 minutes until beef almost fully cook.
5. Add the rice and carefully press down on it to separate it.
6. Then soften it by adding the water and mix well.
7. Then add the sliced jalapeno, dark soy sauce, fish sauce and mix so that the rice will be completely cover with the dark soy sauce and turn brownish coloring.
8. Add the tomato and toss lightly a couple times.
9. When it done toss in the hot basil and toss once more.

Remove and give a couple of dash of white pepper. Serve.

Bamboo Salad

This is one of my first Thai dishes that I love and learn to make. This pickle bamboo salad it originated in more of Southern Thai called a ha E San. E San foods are rich in spices and flavor. It is very good in it being very bold, spicy and lots of herbs. I love almost all the E San dishes and had learned to make most of them.

If you’re wondering how I of Chinese heritage, love to cook Thai food. Well it simple really. I used o owned a long time ago, over 15 years to be exact. And running beside from running the business, I love to sneak into the kitchen and learn from the chiefs there.
Since there fours chiefs I learn everything from them. One of them is an old lady that I called grandma that teaches me traditional methods to make desserts, salad, curry and craved fruit and vegetable into roses. From the other chiefs I learn to make all kind of fried rice, stir fired dishes and my favorite fried noodles!

Therefore I may not be a chief by degree or certified, but I consider myself to be very knowledgeable in Thai cooking. And over the years I think I had learned to perfected it!



Ingredients:

1 Bottle of pickle spice bamboo shoot
1 Tbsp roasted rice ground to fine
1 Tbsp of fish sauce
1 Tbsp fresh squeezed lime juice
½ Tsp kosher salt
5 Thai chilies minced (this is super spicy)
2 Clove red scallion thinly sliced
3 Tbsp cilantro chopped into ½ length
Hand full of mint leaves sliced in half


Methods:

1. Open the bottle of the pickle bamboo and drain out he water.
2. Put it in a pot and cook for a couple minutes.
3. Remove from the stove and put in salad mixing bowl.
Add the fish sauce, salt, lime juice, grounded rice, minced chilies, scallion and mixed well. Add more fish sauce or lime juice to your tast

Sweet Rice Dumpling with Coconut and Mung Bean

This is a very popular dessert in Southeast Asia. This is usually made during the Spring Festival or Cambodian, Thai, Lao New Year during the month of April 10-13 and it is made to bring it to the Temple to honor the buddha for blessing. Also other popular event like a birthday, Memorial Day and other special occasion. It supposed to shaped like the pyramid meaning descending to heaven and the path to reincarnation. It is made of glutinous flour or sweet rice flour and usually fill with coconut and sesame or mung bean. I can’t stand the one with mung bean, because it more salty than sweet. I love the coconut and sesame version. The fragrance of the grated coconut and palm sugar is jut too good to pass.
So in my version here, I decided to add all three together: the mung bean, coconut and black sesame with palm sugar. And it is sooooo good. The mung bean just melts in your mouth and the coconut and sesame just linger with the sweetness of the palm sugar.

This is another one of those dessert that look very hard to make, but once you get the hang of it, it is as easy as pie….maybe even easier..lol





















Ingredients:

Skin wrapper:

2 Lb fresh banana leave
3 Cup of glutinous rice flour
1/4 Cup of wheat starch flour
½ Cup of palm sugar
2 Cup Hot boiling water

Filling:

1 Cup of palm sugar
1/8 Cup of water
1/4 Tsp of salt
1 Cup peel mung bean (cooked for 20 + minutes and blend to a fine paste)
1 Cup shredded coconut
1 Tbsp roasted black sesame seed

Methods:

Preparing banana leaves.

1. Clean and dried the banana leave thoroughly.
2. Turn on the stove to low and roll the banana leave over it slowly, careful not to burn it. This will make it softer and easier to wrap.
3. Cut the banana leave into 10 inches circle or 10 inches square. Circle wraps prettier. Set aside.

Filling:
1. Heat the water and the palm sugar and salt until slightly thicken and light brown.
2. Add the mung bean and stir until all the water has been absorb.
3. Add the coconut and cook until it is thick and paste like.
4. Removed and set aside to cool.
5. After it cool down, rolls into ball for desire size…half dollar coin is perfect.

For the skin:

1. Heat water to boil add the sugar and melt it completely.
2. Slowly add in flour an corn starch a little at a time until dough is pliable.
3. Dust some corn starch on your finger and take a dollar size coin and roll into a ball.
4. Flatten it with the palm of your hand and spread the side to look like a miniature tortilla. About 1/8 inches thick.
5. Place the filling in the middle and close it up. Roll into ball again.
6. Now take the banana leaves circle and fold it in half and then another half.
7. Open it up and it looks like a cup. Drop the ball of dough in there and carefully
fold the first corner in front of you. Then fold the one on the right side on top of it.
Now fold the left side on top of the right side and lastly fold the one that on top 12 o’clock on top of the left folded side and whatever left over tuck it under.
8. Put it in the steam and steam for 30 minutes. Make sure not to let water on it or it will be soggy.
9. Remove and eat while it hot or cold.

Sticky Rice With Coconut and Durian Sauce

This is my favorite all time dessert! I love the sticky rice texture with the sweet and creamy blend of coconut milk and yummy durian fruit. If you wondering what kind of fruit durian is…well let just put it this way. It is an acquired taste. Neither you love it or hate. It have a very strong smell that some whom love it will say it pleasant and yummy smell and for those that hates it will say that it is stink! Durian is a spiky on the outside and yellow creamy flesh in the inside. It is consider an exotic Asian fruit that plentiful in all over Southeast Asian. And it also not good to over indulge in it, because it supposed to make you feel hot inside. Pregnant women are caution in eating too much of this fruit, it can causes heartburn. This learnt this is from experiences.

I personally grew up with this acquired taste and loved it. I can’t tell you enough how much love eating this fruit and all that made out of it. That why I do cherish and looking forward to this dessert every time I made. Of course it help, that my kids and husband love it too. That way I won’t be the only one indulging in it and gain the excess weight. Those of you who had this dessert before and enjoyed it, you know what I mean. Just love that creamy coconut-durian over nice, hot sticky rice. This is one of those dessert you have to eat with your eyes closed and let the flavor rolls off your tongue, because it is that good!
This is a very popular dessert among Lao, Thai, Cambodian part of Asian.


Ingredients:

3 Pieces of durian frozen or fresh
1 Can of coco milk
3/4 Cup of sugar
2 Tbsp of palm sugar
Pinch of kosher salt
1 Cup of sticky rice soaked over night

Methods:

1. Put the rice in a bamboo basket and steam for at least 30 minutes or until cook.
2. When the rice is cooking make the coconut and durian sauce.
3. Put the coconut milk in a pot and bring to boil and lower the heat to medium.
4. Stirred in the sugar and palm sugar and salt.
5. Pour almost half of the coconut sauce and set aside for the sticky rice.
6. Shred the durian and add into the coconut milk,
7. Bring it to boil again and turn off. Set aside.
8. When the rice is fully cooked, pour the coconut milk that was set aside and mix well.
9. To serve. Just put scope some rice and put on a plate and topped it with the coconut and durian sauce.

Voila it done and enjoy!