First Edition, 2009 ISBN 978 93 80075 31 0 © All rights reserved. Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email: globalmedia@dkpd.com

Table of Contents

The best food recipes from Sri Lanka & Thailand.

Sri Lankan Meat Dishes

Beef Curry Ingredients

• 3 lb Stewing beef (cut into pieces) • 3-4 tbs. Vinegar • 6 cloves Garlic & 1 inch Ginger root - crushed together • 2 tsps Salt • 1 tbs. Powdered black pepper • 1 tbs. Roasted Curry powder (see recipe for home made roasted curry

powder ) • 1/2 tbs. dry red Chili powder • 4 Cardamoms • 2 Cloves • 8 Curry leaves • 4 pieces Rampe • 1 inch piece Cinnamon • 1 medium Onion (sliced) • 3 tbs Vegetable oil • 2 tbs Tomato paste or sauce • 1 cup thick Coconut milk or fresh milk

Directions • Wash the beef pieces and drain water thoroughly. • Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and

red chili. • Coat the beef pieces well with the spices and set aside for about 1/2 hour. • Heat the oil in a saucepan. • Fry curry leaves and rampe. • Add onions and fry until soft. • Add the beef and stir for sometime. • Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed. • Add tomato paste (or sauce) and stir until all pieces are well coated (If the

curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir). • Close with a lid and allow the beef to cook on slow heat. • Add the thick coconut milk (or fresh milk) and bring to a boil without

covering. • Taste and adjust salt.

Cashew Curry Ingredients

• 250 g (8 oz) raw Cashews • 3 Cups thin Coconut milk (or water) • 1 medium Onion, sliced • 2 fresh green Chilies, sliced • 2 cloves Garlic, crushed • 5 cm Cinnamon stick • 4 pieces Rampe • 8 Curry leaves • 3 tbs Vegetable oil • 1/4 tsp ground turmeric • 1 tbs Raw Curry powder (see recipe for raw curry powder ) • 2 pieces Goraka (optional) • 1 Cup thick Coconut milk or fresh milk

Directions • Place the cashews in a bowl, add boiling water, close with lid and soak for

about 4 hours or overnight. • Drain the water from cashews and add salt, turmeric, raw curry powder,

goraka and mix well until cashews are well coated. • Heat the oil in a medium saucepan then add onions, green chilies, crushed

garlic, cinnamon and fry until onions are soft and golden brown. • Add the cashews and keep stirring until well coated with oil and onions. • Add thin coconut milk (or water), close with lid and cook on slow heat until

cashews are soft and cooked. • Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat. • Turn off heat. Adjust salt to taste.

Chicken Curry Ingredients

• 3 lb Chicken or Chicken pieces

• 3-4 tbs. lemon juice • 6 cloves Garlic & 1 inch Ginger root - crushed together • 2 tsps Salt • 1 tbs. Powdered black pepper • 1 tbs. Roasted Curry powder (see recipe for home made roasted curry

powder ) • 1/2 tbs. dry red chili powder • 4 Cardamoms • 2 Cloves • 8 Curry leaves • 4 pieces Rampe • 1 inch piece Cinnamon • 1 medium Onion (sliced) • 3 tbs Vegetable oil • 2 tbs Tomato paste or sauce • 1 cup thick Coconut milk or fresh milk

Directions • Wash chicken pieces and drain water thoroughly. • Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder

and red chili. • Coat the chicken pieces well with the spices and set aside for about 1/2 hour. • Heat the oil in a saucepan. • Fry curry leaves and rampe. • Add onions and fry until soft. • Add the chicken pieces and stir for sometime. • Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed. • Add tomato paste (or sauce) and stir until all pieces are well coated (If the

curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir). • Close with a lid and allow the chicken to cook on slow heat. • Add the thick coconut milk (or fresh milk) and bring to a boil without

covering. • Taste and adjust salt.

Leeks Mirisata Fried Leeks With Chilli

Ingredients

• 6 midium size leeks • 1/4 cups oil • 1/2 teaspoon ground turmeric • 1 teaspoon chilli powder • 2 tablespoon pounded Maldive fish • 1 teaspoon salt

Directions Wash leeks very well, taking care to remove all sand and grit. Discard any tough or withered leaves but use the green portions as well. With a sharp knife slice very thinly. When slicing the leaves make a tight bundle and hold firmly. Heat oil in a large saucepan and add the leeks. Fry, stirring, for 5 minutes, then add the remaining ingredients and stir well. Cover and cook over low heat for 30 minutes, stirring occasionally. The leeks will reduce considerably in volume. Uncover and cook until liquid evaporates and leeks have an oily appear.ance. Serve as an accompaniment to a rice meal.

Lentils Sri Lankan Style Ingredients

• 2 cups red lentils • 2 cups thin coconut milk • 1 dried red chilli, broken into pieces • 2 teaspoons pounded Maldive fish • 1 teaspoon ground turmeric • 1 tablespoon or oil • 6 curry leaves • 2 midium onions, finely sliced • 5 cm (2 inch) strip pandan leaf • 5 cm (2 inch) stick of cinnamon • small stalk lemon grass or strip of lemon rind • 1/2 cups thick coconut milk • salt to taste

Directions Wash lentils well until water is clean. Remove and discard lentils that float on the surface of the water or any that are discoloured. Put drained lentils in a saucepan with the thin coconut milk, chilli, Maldive fish and turmeric. Bring to the boil, then cover and cook slowly until lentils are soft. In another saucepan heat the oil and fry the curry leaves, onions, ramped cinnamon and lemon grass until onions are brown.

Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan. Add thick coconut milk and salt to taste, and simmer uncovered until lentils are very soft and the consistency of runnv porridge. Serve with rice and curries.

Lunu Miris Ingredients

• 1 Small Onion sliced • 3 tablespoonfuls of red chili powder • 1 tbs. crushed Maldive fish • Salt to taste • Lime juice (one lime)

Directions Mix the sliced onion, chili powder, salt and Maldive fish. Add lime juice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.

Malu Abulthiyal Ingredients

• 2 lbs Fish (Halibet, Salmon or Tuna) • 10-15 pieces Goraka • 1 1/2 tbs Salt • 1 1/2 tbs ground black Pepper • 1/4 tsp Turmeric powder • 1 sprig Curry Leaves • 1-2 pieces Rampe • 2 pieces Cinnamon • 2 cloves Garlic (crushed) • 1/2 tsp roasted Curry powder • 1 cup water

Directions Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucsepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft).

Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pices. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

Eggplant Curry Ingredients

• 1 (approx 1lb) Egg plant • 1oz oil • 1oz milk (Coconut or Cows) • 2 tsps Curry powder • 1 tsps Red pepper powder • to taste salt • pinch sugar • 2 tsps vinegar (or lime) • One onion

Directions Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.

Yellow Fish Curry Ingredients

• 1Lb King fish (or Salmon or Tuna or Shark or Scallops ) • 2 cups coconut milk • 3 cups water • 1 onion • 2 tablsp mustard • 1tspn turmeric

• 1 tsp garlic • to taste salt • 1 tblspn lime juice

Directions Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.

Fish Curry (Hot & Spicy)

Ingredients • 1lb Tuna (or Shark, Red Mullet) • 4 tablspn Red pepper powder • 2 tblspoons unroasted curry powder • 1tablspn black pepper • 4 cups water • 2 tablspns vinegar • to taste Salt • 1 clove garlic

Directions Wash fish and cut into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes.

Pepper Crab Ingredients

• 1 kg Sri Lankan Crab • 3 tbspn white pepper • 1 tspn coriander seeds • 1 tbspn minced garlic • 1 stalk spring onion ( cut into 1 inch section )

• 1/2 tbspn cornflour

Seasoning

• 1/4 tbspn dark soy sauce • 1 tbspn light soy sauce • 1/2 tspn sesame oil

Directions 1. Blend white pepper and coriander seeds in a blender until fine. 2. Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces.

Scald crabs in 250g of hot cooking oil for about 30 secs. Remove from wok. 3. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant. 4. Add in 1 cup of water and 2 tspn of blended white pepper and coriander

seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked.

5. Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes.

6. Serve hot.

Pineapple Curry Ingredients

• 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.

• 1 small onion sliced • 1-2 hot green peppers sliced • 1 tsp. Maldive fish pieces • 1-2 tsp. raw curry powder • 1/4 turmeric • 1/2 tsp. ground black mustard • 1-2 inch piece cinnamon • few curry leaves and rampe • 2 large cloves of garlic and 1/2 ginger root crushed • 1/4 cup coconut milk (or fresh milk) • 2-3 tbs. vegetable oil 1-2 tbs. sugar (adjust according to taste and the

pineapple used) • Salt to taste

Directions • Heat oil in saucepan. • Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced onions

and green peppers. • Keep mixing the ingredients until the onions are soft. • Add salt, turmeric, raw curry powder, ground mustard and Maldive fish. • Mix all the ingredients well and add pineapple pieces. • Keep mixing the pineapple pieces until well coated with the spices. • Reduce heat and allow to simmer for few minutes. • If using canned pineapple add 1/2 of the drained juice. • Allow to simmer for few more minutes longer. • Add the sugar, mix well and adjust salt. • Taste and if necessary add a little lime juice (depends on the pineapple used). • Add 1/4 cup coconut milk (or fresh milk). • Let simmer for a little while and take off heat.

Fried Hot Shrimp

Ingredients • 500 g small Shrimp • 1 Pickled Lime, thinly sliced (see recipe for Lime Pickle) • 2 Onions, sliced • 1 large Green or Red Pepper, sliced • 3 cloves Garlic • 2 pieces Ginger • 1 tsp black ground Mustard seed • 1 tsp Sugar • 2 tsps Chili Powder • 1/2 cup Vinegar • salt to taste

Directions • Deep fry the shrimp and drain the oil. • Blend the mustard, garlic and ginger with vinegar. • Add sugar, chili powder and enough salt.

• Mix well to form a thick mixture. • Add thinly sliced pickled lime. • Add the fried shrimp and green (or red) pepper. • Mix well. • Serve with rice & curry.

Smoked Spicy Chicken Ingredients

• 1 chicken ( 1.5 kg ) • 1/2 tsp salt • 2 tsp wine • 1 tsp sesame oil

Spicy sauce

• 1 star aniseed • 1/2 tsp brown peppercorn • 1/2 tsp clove • 1 piece cinnamon stick • 1 cardamom • 1/4 dried tangerine peel • 5 cups water • 2 tbsp sugar

Smoking ingredients for chicken

• 1/2 cup Jasmine tea leaf • 1/2 cup soft brown sugar • 1/2 cup cooked rice

Directions 1. Wash chicken and remove its legs. Rub chicken cavity and skin with salt and

wine. Hang it for 40 minutes. 2. Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy

sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.

3. Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid.

Remove from heat when smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.

Sri Lankan Cutlets

Ingredients

• 2 x 170 g flaked light Tuna • 1 small Onion chopped • 1 green Chili chopped • 1 sprig curry leaves (optional) • 1 piece Rampe (Pandamus) (optional) • 1 piece Cinnamon • 1/2 inch Ginger root (crushed) • 4 cloves Garlic (crushed) • 2 tbs Vegetable oil • Salt, Pepper and Cardamom powder (optional) to taste. • 4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING :

• Two Eggs (beaten) • Toasted bread crumbs (grounded) • Oil for deep frying

Directions

1. - Drain the two cans of tuna. 2. - Heat the oil in a skillet (frying pan). 3. - Add crushed ginger and garlic, stir, add onions, green chili, curry leaves,

Rampe and cinnamon. 4. - Cook until the onions are tender light brown. 5. - Add drained tuna, stir all together. 6. - Allow to cook for a few minutes. 7. - Add the drained tuna liquid. 8. - Stir and allow to cook until the liquid is dry. 9. - Add salt, pepper and cardamom powder.

10. - Stir until well mixed. 11. - Turn off heat. 12. - Add potatoes and mix well. 13. - Seperate the mix and shape in to small (2 inch diameter) balls or thick discs. 14. - Coat the balls with beaten egg and then with the toasted bread crumbs. 15. - Deep fry in hot oil until light brown.

- Cutlets (made in to thick disc shapes) are great with rice & curry.

Tripe Curry Ingredients

• 750 g/1 1/2 lb tripe, preferably honeycomb tripe • 1 tablespoon coriander seeds • 2 teaspoons cumin seeds • 1-2 teaspoons chilli powder • 1/2 teaspoon ground turmeric • 1/2 teaspoon ground aromatic ginger • 2 sprigs fresh curry leaves or 20 dried curry leaves • 1 strip pandan leaf • 1 stem lemon grass, bruised • 6 cardamom pods • 3 whole cloves • 1 small stick cinnamon • 1 medium onion, finely chopped • 2 teaspoons finely chopped garlic • 2 teaspoons finely chopped ginger • 1 teaspoon salt • 400 ml/14 fl oz can coconut milk • lime juice to taste

Directions Wash tripe and cut into 5 cm (2 in) squares. In a dry pan roast coriander seeds, shaking pan or stirring constantly, until they are fragrant and darker in colour. Turn out onto a plate and dry roast the cumin seeds in the same way. Pound using a mortar and pestle or grind to powder in an electric grinder. Put all ingredients (except half the coconut milk) into a large, heavy-based saucepan, adding 250 m/8 fl oz/1 cup water. Stir well, bring to the boil, cover and simmer until tripe is tender

and gravy thick. Stir in reserved coconut milk and simmer uncovered for a few minutes longer.

Serve with rice or pittu.

Sri Lankan Red Chicken In Sri Lanka curries are distinguished by their colour, red, black and white. This red chicken is fiery and hot. The hotness can be reduced by substituting paprika powder for the chilli powder in the recipe.

(Preparation time 10 minutes. Cooking time 1 hour 20 minutes)

Ingredients (serves 4)

• 8 chicken thighs • 1/2 teaspoonful black pepper ground • salt to taste • 3-4 tablespoonsful oil • 2 medium-sized onions • 20 curry leaves • 8 cloves garlic • 5cm (2") piece ginger • 3 teaspoonsful chilli powder • 1 teaspoonful paprika powder • 2 teaspoonsful granulated sugar

Directions 1. Remove the skins from the thighs, and cut off any excess fat. Put the thighs, the pepper and salt into a pan, together with half a litre of cold water, and bring to the boil. Simmer for 1 hour. 2. Remove the pieces of chicken onto a plate. Bring the stock rapidly to a boil, and continue boiling until it has reduced to about 150ml ( 1/4 of a pint ) and set aside. 3. Peel and finely chop the onion and garlic. Grate the ginger. In a medium-sized pan, heat the oil. Add the onions and the curry leaves, and fry until the onions are golden brown. Add the chicken pieces and continue to fry for 2-3 minutes. Add the chilli, paprika, the sugar and the stock and bring slowly to the boil. Simmer for 5-7 minutes, stirring occasionally to prevent the chicken from sticking to the pan.

Sri Lankan Vegetable Dishes Some recipes call for eggs or milk, so should be considered meat-

less, not vegetarian

Sri Lankan Rolls Ingredients

Stuffing

• 1/2 lb Tofu • 1 lb potatoes • 1/2 lb onion • 2 tblspns red pepper • 4 tblspns roasted curry powder • 1/4 cup oil • to taste salt

Pastry • 1/2 lb flour • 2 cups milk (coconut or dairy) • 1 egg • to taste salt

Breading and Deep Frying • 3 cups oil • 2 eggs • 1 can bread crumbs

Directions First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions.

Add the oil to a pan at medium heat. Add the onions, tofu, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.

Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the

pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.

Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.

Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.

Eggplant Curry Ingredients

• 1 (approx 1lb) Egg plant • 1oz oil • 1oz milk (Coconut or Cows) • 2 tsps Curry powder • 1 tsps Red pepper powder • to taste salt • pinch sugar • 2 tsps vinegar (or lime) • 1 onion

Directions Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.

Spicy Potatoes Ingredients

• 1lb potatoes • 1 onion • 2 tsps Hot pepper powder • 2 tblsps Oil • 1 clove (tsp) Garlic (powder) • 1 tsp salt • 1 tsp sugar • 1 tsp mustard • 2 small green peppers

Directions Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and green pepper.

To a large pan add the oil and heat. Add onions and fry for a minute. Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3 minutes you can eat.

Spinach with Lentils Ingredients

• 1lb Fresh Spinach • 1/2 cup Orange lentils • 1/2 cup coconut milk • 2 tblspns mustard • 2 tblspns unroasted curry powder • 1 tblsspoon turmeric powder • to taste salt • 1 onion • 1 clove garlic • 1 green pepper • pinch cinnamon (optional) • pinch lemon grass (optional) • 1 cup water

Directions Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper

Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.

Beet Salad Ingredients

• 1 Can Sliced Beets • 2 Tomatoes • 1 Onion

• 2 Green peppers • 1 tblsspn black pepper powder • to taste salt • 1 tblspn lime juice

Directions Slice onions and green pepper and tomatoes Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.

Curried Okra Ingredients

• 1 lb Okra • 4-5 tblsspns oil • 2 tbspns mustard • 1tblspns unroasted curry powder • 1 tblspns turmeric • 1 onion • 1 green pepper • pinch cinnamon • to taste salt • 1tblsspn sugar • 1 tblspn lime

Directions Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.

Curried Green Beans • 1/2 lb Green beans (frozen okay) • 2 tblspns oil • 2 tblspns curry powder • 1 tblspns mustard • 1 tspn turmeric powder • 1 onion • 1 clove garlic

• to taste salt • pinch cinnamon

Directions Thaw beans if frozen. Dice onions and clove of garlic. Add the beans to an pan containing oil at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.

Potato Curry Ingredients

• 1 lb potatoes • 1cup milk (Dairy or Coconut) • 2 tblspns mustard • 2 tblspns unroasted curry powder • 1 tspns turmeric powder • 1 onion • 1 green pepper • to taste salt • pinch lemon grass

Directions Boil potatoes and remove off skin. Cut potatoes into cubes. Dice onions and green pepper.

Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add oil to a different pan at medium heat. Temper onions and green pepper for a minute. Add the contents of the first pot and bring to boil again.

Spicy Onions Ingredients

• 1lb onions • 1/2 cup oil • 4 tspspns red pepper powder • 3 tspns vinegar • 2 tspns sugar

• to taste salt • 1 clove garlic • 1 green pepper • pinch cinnamon (optional) • 1 piece lemon grass (optional)

Directions Slice onions. Dice green pepper and clove of garlic. Add onions to oil in a pan at medium heat. Allow onions to fry until light brown in color. Then add the red pepper, diced green pepper, garlic, cinnamon, lemon grass and stir in well at medium heat for 3 minutes. Finally add vinegar, sugar and cinnamon and leave at low heat for 2 minutes.

Potato Cakes Ingredients

• 1 cup of coconut milk • 2 medium-sized potatoes • 1 teaspoon of salt • 2 eggs • 1 cup of flour • 1/4 cup of sugar • 1 tablespoon of butter or margarine • cold water • a pinch of salt

Directions You will need a small bowl, vegetable brush, .potato peeler, a sharp knife, a saucepan, a long-handled fork, colander or sieve, a potato masher, a wooden spoon, frying pan and a pancake turner.

To Make Coconut Milk: Put the grated coconut and warm water into a mixing bowl and let it to sit for 20 minutes. Pour the water into a small bowl and squeeze as much liquid from the coconut as you can. You can throw away the used coconut, or put in your hat.

1) While the coconut sits in the water you can prepare the potatoes. First wash them and then peel them.

2)Next cut them into cubes about 1 inch square, until you have 1 1/2 cupfuls. Put them in a saucepan and pour in cold water to about 2 inches above the potatoes.

3) Add 1 teaspoon of salt and let the potatoes boil in medium heat for 10 minutes.

4) Take the potatoes out of the water with the long-handled fork and put them in a sieve.

5) Pour out the water from the pan and put the potatoes back into the pan.

6) Mash the potatoes until they're smooth and not lumpy.

7) Beat 1 egg lightly with a fork in a mixing bowl.

8) Stir in the mashed potatoes with the egg and add half of the flour. Add the last egg and mix well. Then add the rest of the flour,then the coconut milk,then a pinch of salt and the sugar, and mix.

9) Put the butter into a frying pan and place it over medium heat. Wait till the butter melts.

10) Spoon the batter 1 teaspoon at a time onto the frying pan. Only make 4 cakes at a time. When the cakes are brown on one side, turn them over and wait till that side it brown. Repeat this step until the batter is all used up. If you want to make some pancakes today and the rest another day, store the batter in a tightly covered glass jar in the refrigerator.

11) You should eat the pancakes while they're still hot. Serve them with butter or margarine and brown sugar if you like.

This recipe makes around 2 1/2 dozen pan

Bean Curry Ingredients

• 1 lb (450 g) Beans, cut into pieces • 1 medium onion, sliced • 1-2 hot green Chilies, sliced • 1 clove Garlic, crushed • 5-6 Curry leaves & Rampe pieces (optional) • 1/2 tsp Fenugreek seeds • 1 tbs Raw curry powder (see recipe for raw curry powder ) • 1/4 tsp Turmeric • 1/2 Cup thick Coconut milk (or fresh milk) • 1 tbs Vegetable oil • Salt and Lime juice to taste

Directions • Heat oil in a saucepan. • Add onions, green chilies, garlic and curry leaves. • Fry until the onions are golden brown. • Add the curry powder, salt, turmeric and fenugreek seeds. • Stir and fry for 2-3 minutes. • Add the cut beans and mix well until beans are well coated with the curry

powder mix. • Reduce heat and allow the beans to cook. • Add the coconut milk (or fresh milk) and allow tho simmer for a few more

minutes. • Add a dash of lime juice. • Taste and adjust salt

Egg Hoppers Ingredients

• 2 cups white long grain Rice • 3/4 cup THICK Coconut milk or Evaporated milk • 1 tbs Cooked white Rice • 1 tsp dry Yeast • 1/2 tsp Sugar • 2 tbs lucke warm water • 1-2 cups THIN Coconut milk or diluted Evap. milk • Eggs

Directions • Soak rice in water overnight (or until soft). • Add yeast and sugar into luke warm water and set aside. • Drain water from cooked rice. • Blend the soaked rice, milk and cooked rice in a blender until thick and

creamy (The consistancy should be that of thick cream). • Transfer into a bowl and add the foamy yeast mixture. Mix well. • Close and leave in a warm placefor at least 6 hrs. • Add thin warm coconut (or diluted evap. milk) to the thick batter while

stirring (The consistancy of the batter should be similar to pan-cake batter). • Add salt to taste. • Pour spoon fuls into heated, greased hopper-pan (Can experiment with a

Chinese wok, which is similar in shape to a hopper-pan) • make sure that the inside of the pan is well covered with the batter. • Close with lid and cook until done. • To make egg hoppers, cover the inside of the pan with the batter by swerling

it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.

The combination of plain and egg Hoppers are delicious when served with sambol or curry.

Egg Curry Ingredients

• 6 Eggs hard boiled • Oil for deep frying

• 1 small Onion sliced • 1-3 small hot green Chilies sliced • 1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped • 1 tsp raw curry powder (see recipe for raw curry powder ) • 1/4 tsp Turmeric • 1 clove Garlic • 1/2 tsp ground black Mustard • 1-2 inch piece Cinnamon • 1 tsp red Chili powder (optional) • Few Curry leaves and rampe • Salt to taste • 1/2 cup Coconut milk or fresh milk

Directions • Remove shells from hard boiled eggs and deep fry until the eggs turn light

brown. • Drain the oil from the eggs. • In a saucepan take all the other ingredients and add enough water to cover

the contents halfway. • Heat the ingredients for a few minutes and then add the deep fried eggs. • Simmer for few minutes longer. • Add coconut milk and simmer for few minutes. • Taste and adjust salt.

Kirri Hodi Ingredients

• 1 medium Onion sliced • 1 hot green pepper sliced • 4-6 curry leaves • 2 pieces rampe • 2 cloves garlic • 2 tsps Raw curry powder (see recipe for raw curry powder ) • 1/8 tsp. Turmeric powder • 1/8 tsp. finely ground, dry mustard • 1/2 tsp. fenugreek seeds • 1 tsp Salt • 1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes • 1 tsp Maldive fish (optional) • 1 cup water • 2 cups thick Coconut milk

Directions Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.

Yellow Rice Ingredients

• 3 Cups long grain Rice • 4 tbs ghee or butter • 2 medium Onions, finely sliced • 6 Cloves • 20 black Peppercorns • 12 Cardamom pods, bruised • 1 ½ tsp ground Turmeric • 3 ½ tsp Salt • 5 Cups Coconut milk • Rampe leaf (or 4 pieces Daun Pandan)

Directions • Wash rice and drain thoroughly. • Heat butter on a saucepan. • Add onions and fry until golden brown. • Add cloves, cardamom, peppercorns, salt, turmeric and rampe. • Add rice and fry until rice is well coated with butter and turmeric (stir

constantly). • Add coconut milk and bring to a boil. • Reduce heat, cover with lid and cook for another 25 minutes or so (until rice

is cooked) without lifting the lid. • When rice is cooked, the spices and leaves used will have surfaced to the top.

Remove them and serve hot with curries.

Pumpkin Curry In Sri Lanka the large orange pumpkins are a popular vegetable. This is a traditional Sri Lankan preparation and has a delicious flavour. (Preparation time 20 minutes; cooking time 25 minutes.) (Serves 4)

Ingredients • 450g (1 lb) pumpkin • 2 tablespoonfuls desiccated coconut • 5 cloves garlic • a few curry leaves • ½ medium-sized onion • 1 teaspoonful coriander powder • ½ teaspoonful cumin powder • 1/4 teaspoonful turmeric • 1/4 teaspoonful black mustard seed • 1 teaspoonful oil • salt to taste • 28g (1 oz) creamed coconut • 1 cup hot water

Directions 1. Wash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into 2.5cm (1") cubes.

2. Roughly chop the garlic and the onion.

3. In a heavy-bottomed frying pan, over a low heat, dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor assemble the peeled garlic, the chopped onion and the roasted coconut. Add 2 tablespoonsful of water and grind to a smooth paste.

4. In a medium-sized pan heat the oil, add the mustard seeds and cook covered on a low heat until the seeds 'pop'. Add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in the hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to the boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through.

Green Banana Curry Ingredients

• 2 bananas (the cookable variety) • 1/4 cup oil • 1/4 cup milk (coconut or dairy) • 2 tblspns unroasted curry powder

• 1/2 tblspn mustard • 1 tspn turmeric • 1 onion • to taste salt • 1 tspn sugar • 1 tblspn lime juice (or vinegar)

Directions Peel skin of banana using a knife. Cut into thin slices. Fry sliced banana in oil until a light brown color. Once banana have fried remove and place on paper towels to remove any excess oil. Add milk, curry powder, mustard, turmeric, onion, salt, sugar and vinegar into a pot and bring to boil at low heat. Then add the fried banana and cook for 2 minutes at low heat.

Kahabath (Coconut Milk Rice)

Literally translated to mean "yellow rice", this Sri Lankan rice speciality is cooked in coconut milk. It is often made on special occasions and is always served with Sri Lankan chicken curry, fried aubergines and potato curry.

(Preparation time 10 minutes; Cooking time 30 minutes.)

Ingredients (Serves 4)

• 300g (11oz) Basmati rice • 2 tablespoonsful oil or ghee • ½ a medium-sized onion finely chopped • 10 curry leaves • 1 stalk lemon grass (optional) • 5cm (2") screwpine (optional) • 8 peppercorns • 4 cloves • 5 cardamoms • 5cm (2") stick cinnamon • 0.75 litres (27fl ozs) boiling water • ¼ teaspoonful turmeric • salt to taste • 50g (2 oz) creamed coconut

Directions 1. Wash the rice in a sieve under running cold water until the water that runs is clear. Leave to drain.

2.In a heavy-bottomed pan heat the oil or ghee. Add the onion, the curry leaves, the lemon grass, the screwpine and the whole spices (peppercorns, cloves, cardamoms and cinnamon). Fry on a low to medium heat until the onions are golden brown.

3. Add the rice (which should be quite dry) and fry for a minute. Now add the boiling water, the turmeric, the salt and the creamed coconut chopped into little pieces. Bring to the boil and stir to make sure the coconut is dissolved. (Alternatively the coconut can be dissolved in the boiling water prior to adding to the rice.) Put the lid on, lower the heat so as to simmer and cook for 15 minutes. Remove from heat and allow to rest for 10 minutes before serving.

Bath Temperadu (Sri Lankan Fried Rice)

Fried rice in Sri Lanka is made from samba rice which is a pearly white grain. Only vegetables are usually added to already cooked rice. However, there is a modern tendency to mix in prawns, bacon and meat, and to flavour the rice with soy sauce.

(Preparation time 15 minutes; cooking time 30 minutes.)

Ingredients (Serves 6)

• 2 cups Basmati rice • 3¼ cups cold water • 1 medium-sized onion • 15 curry leaves • 5cm (2") screwpine • 2 carrots • 2 leeks • 50g (2 oz) white cabbage • 1 green pepper • 50g (2 oz) peas • 50g (2 oz) ghee • salt to taste

Directions 1. Put the rice in a sieve and wash under running cold water until the water that runs is clear. Since rice absorbs water if left to soak, the washing should be done very quickly.

2. Put the rice into a pan and add the water. Bring rapidly to the boil. Give it a stir, put the lid on, and, on a very low heat, cook for 15 minutes.

3. Take the pan off the heat and allow to rest for 10 minutes. Leave the rice to get cold.

4. Finely chop the onion. Peel and grate the carrots. Wash and finely shred the leeks and the white cabbage. Wash the pepper and finely chop it. Spread the frozen peas in a plate to thaw.

5. In a large pan, heat the ghee. Add the onions, the curry leaves and the screwpine and fry until the onions are lightly browned. Add the carrots, leeks, cabbage, pepper, peas and salt. Stir until well mixed. Put the lid on, and, over a low heat, cook for 2 minutes.

6. Fluff up the rice with a fork and put in a little at a time into the vegetables, stirring after each addition to ensure that the dish is well mixed. Remove from heat and put on a platter, and serve hot.

Aubergine Curry This aubergine preparation is made on special occasions. It is often served with yellow rice and Sri Lankan chicken curry recipe (Preparation time 10 minutes. Cooking time 40 minutes.)

Ingredients (serves 4)

• 600g (21oz) aubergines • 1 teaspoonful salt • oil for deep frying • 2 tablespoonsful oil

1/2 a medium-sized onion finely chopped • 1/4 teaspoonful turmeric powder • 1 teaspoonful cumin powder • 1 teaspoonful coriander powder

• 1 teaspoonful whole mustard seeds ground • 4 cloves garlic finely chopped • 2.5cm (1") piece of ginger, grated • 3 green chillies chopped • 10 curry leaves • 1 tablespoonful malt vinegar • 4 tablespoonsful water • 2 tablespoonsful coconut milk powder • salt to taste • 1/2 teaspoonful sugar

Directions 1. Wash the aubergines. Remove the stalk. Cut each aubergine lengthwise into 4 slices. Sprinkle with salt and leave uncovered in a single layer for half and hour.

2. Rinse the aubergines quickly under running cold water and pat-dry with kitchen paper. Cut each slice into strips and then into 2.5cm (1") cubes.

3. Deep-fry the aubergine cubes a few at a time until golden brown. Drain thoroughly on kitchen paper.

4. In a medium-sized pan heat the oil and fry the onion until golden brown. Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds. Add the garlic, ginger, chillies and curry leaves. Remove pan from heat and drain off excess oil. Add the vinegar, the water, the milk powder, the salt and the sugar and bring slowly to the boil. Add the fried aubergine pieces and stir and simmer on a low heat until most of the liquid has evaporated.

Kadala Maluwa Ingredients

• 1 can cooked gram (kikärter) (kadala) ( also known as chickpeas) • 5 small cooked potatoes cut into cubs, • 2 unions finely chopped, • 2 chilli finely chopped, • 2 cloves of garlic finely chopped, • 1 teaspoon mustard seeds, • 1 teaspoon pepper powder, • 1 teaspoon chilli powder, • 1 teaspoon rosted cumin seeds, • 1 teaspoon salt,

• 1 cup coconut milk, • 1/2 teaspoon turmaric , • 25 ml oil or margarin, • sprig parsley to decor, • some curry leaves.

Directions Heat the oil and fry onions, chilli, garlic and curry leaves. After few seconds sprinkle musted seeds. Drain the gram and add to to the pan. Add other ingridiens without coconut milk and cumin. Stir well. Add coconut milk and bring to the boil. The last sprinkle cumin seeds and serve in a bowl garnished with parsly. You can enjoy with rice or roti :

Wambatu (egg plant) Moju Ingredients

• 1 lb egg plants • 1 packet of dried sprats(anchoives) • 10 small red onion • 10 green chillie • some maldive fish, chillie powder, garlic, ginger, curry leaves, some cloves,

some sugar, salt.

Directions First slice egg plant into thin stripes and mix with yellow powder and salt and deep fry until lget brown color. Keep aside to drain oil. Then fry dried sprats(anchoives) ,whole green chillie and whole red onion with the same oil. do not chop onion and green chillie. Keep every thing aside to drain oil.

Now chop all garlic,ginger,maldive fish,mustard seeds,curry leaves,cloves,cardamom and make a paste. Then get a medium size pan and put some veniger to warm. When it boils add the paste you already chopped,some chillie powder and some salt and stir well. Then add all the friend ingredients together and stir well and leave it under low flame. After a while add some sugar to sweeten it. It is better if you can use pottary pan for cooking.

Tandori Cauliflower

Ingredients • 500g caluliflower • 3 cups water • 1 tbsp lemon juice • 1 tsp turmeric • 1/2 tsp cumin powder • 1 cup yoghurt • 1 1/2 tbsp oil • 1 tbsp lemon juice • 3 tsp ginger • 3 tsp garlic • 1 tsp chillie powder • 1 tsp Garam masala or curry powder • salt

Directions Cut cauliflower into 8 pieces with the stem. Prik the central stem with a fork. Put water in a wide saucepan, bring to boil add lemon juice and turmeric, cook the cauliflower until tender (uncovered), 5-7 minutes. drain and leave to cool.

Place yoghurt, oil lemon juice , garlic, ginger, chillie, salt, masala in a bowl, mix well. Add cauliflower, toss gently mix well. Marinade for 3 hours.

Grease the grill and cook it fro 6-8 minutes each side, turning from time to time. When finished sprinkle cummin powder and serve hot.

Brinjal and Dryfish Pahi Ingredients

• Two large Brinjals • Enough oil for deep frying • 10 small pieces of fried dryfish • Two large onions • Two large Tomatoes • 2 cloves of garlic • 1 tablespoon of good vinegar • salt to taste • 1 tablespoon mustard powder • crushed chillies

Directions Slice finely the brinjals and deep fry them. Fry finely chopped onions and garlic. Add them to brinjal. Mix mustard powder, vinegar salt, crushed chilles together to make a paste. Turn over the fried brinjals, onions in this mixture. Add fried dryfish and mix well. Chop tomatoes in blocks and mix in the brinjal mixture. If necessary you can add chopped green chillies into this.

Can be stored refregarated for a week

Kadala Parippu Mallun Ingredients

• 1 cup parippu soaked for a few hours • 1 large onion finely chopped • 2 or 3 green chillies chopped • a sprig of curry leaves or corriander leaves finely chopped • small packet of dries shrimps roasted and finely ground • 4 cloves carlic, a small piece of ginger, one inch cinnamon, and one half

teaspoon of mustard soaked together for a few hours and ground to a paste • 1 small tomatoe finely chopped. • shredded coconut

Directions Fry the onions in a little oil till slightly browned, then add tomatoes and let cook till melted to a fine paste. Add green chillies and curry or corrianer leave, and dried shrimp and cook for two minutes. Then add the kadala parippu and keep stiring till all indriedients are mixed well, Add a little water and cook covered till the parippu is cooked. Then add the paste and the shreded coconut and a little lime juice and salt to taste, cook for a minute or two and enjoy with rice

Brinjal Curry Ingredients

• 2 medium brinjal's halved and sliced thinly • 3 whole cloves of garlic • 1 onion finely chopped

• 1 tsp fenugreek seeds • 1 tbs curry powder • 1 tsp salt • 1 green chilli finely chopped • 1 cup coconut milk • 1 tsp sugar • 2 tsp spice powder (garam masala) • juice of 1 lemon or lime • Oil to deep fry brinjal

Directions Deep fry brinjal until golden brown remove and drain on kitchen towel. In a separate saucepan fry onion, garlic, chilli and fenugreek in a little oil until the onion is soft. Add coconut milk, salt and curry powder, reduce and stir constantly until a thick creamy sauce is formed. Add brinjals and simmer for 5 minutes. Add sugar, lime/ lemon juice and spice powder. It is now ready to serve.

Mullagathanni Ingredients

• 2 Cans of Chicken Broth • 2 Cans of Vegetable Soup • 2 Onions Chopped • 1 Table spoon of Butter/Margerine or Oil • 1 Tablespoon of unroasted curry powder (Corriander, Sweet Cummings &

Fennel mixture) 1 cup of fresh milk • 1 table spoon of lime juice

Directions Put the oil in a saucepan and fly the onions until golden brown then drain all the cans into the saucepan when it bubbles put the unroasted curry powder into the milk stir well add to the boiling soup, then add 1 table spoon of lime juice and salt to taste, and serve.

Wattakka Curry With Acorn Squash Ingredients

• 1 Acorn Squash • 1 Cups of Fresh Milk • I teaspoon of Salt • 1 table spoon sugar • I teaspoon full of Maldivefish grounded (Optional) • 1 Onion - sliced • 3 Green chillies - sliced • 1 Cup of water • 1/10 teaspoon of saffron (Kaha kudu) • 1 teaspoon of chillie powder (optional) • 1/2 Fenugreek seeds (Uluhal) • 1 inch peice of cinnamon stick • 1 inch peice of Rampe - if available • 1 inch sprig of karapincha - if available • 1 table spoon Mustard Seeds • 5 Cloves of Garlic • 1 teaspoon Black pepper • 2 table spoons of coconut - fresh or desicated

Directions Wash and cut up the Acorn Squash into 1 1/2 inch peices. Put into a saucepan with all the above ingredients other than the Milk & last 4 ingredients in the list. Cook until the peices are boiled. Meantime grind mustard seeds, cloves of garlic and black pepper in a blender until its like a paste - if it does not grind well add a little milk or water then when its ground into a paste add the coconut into it and grind it a few seconds add some milk and whip it and pour into the cooked squash add the rest of the milk, salt to taste and let it simmer a few minutes and serve. 6 servings.

Kale Mellun Ingredients

• 1 lb Kale leaves - washed and cut up finely • 1 onion sliced • 2 table spoons of coconut - fresh or desicated • 1 pinch of saffaron (kaha kudu) • 1/2 teaspoon of salt ( or salt to taste)

Directions

Put the cut up kale into a saucepan and sprinkle a table spoon of water add the onions, salt and let it cook slightly on low fire, then mix the coconut with the saffaron powder (kaha) and mix well and serve. 6 servings.

Sri Lankan Sauces

Raw Curry Powder Ingredients

• 2 tsps Coriander seeds • 1 tsp. Cummin • 1/4 tsp. Fennel

Directions Crush all ingredients separately to a fine powder and thoroughly mix them together.

Chili Sauce Ingredients

• 14 oz can Tomato sauce • 1 inch piece Ginger (crushed) • 4 cloves Garlic (crushed) • 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs) • 1 cup Sugar • 1/8 cup Vinegar • Salt to taste

Directions Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.

Mallung

Shredded Green Leaves With Coconut A maying is very much part of the Sri Lankan diet. It can best be described as a dry accompaniment, very tasty, to be eaten with rice. One or two different mallungs are served with every meal and play an important part in nutrition because this is how the people of Sri Lanka get their vitamins. The leaves of many common plants are used, some of them grow in Western countries too for instance, the yellow flowered cassia. The flowers are dried to make an infusion for medicinal purposes, and the leaves are stripped from the stems and used for mallung. They have a pleasant sour flavour. Tender passion fruit leaves also make delicious mallung. One of the most popular is 'gotakolle ', which looks like violet leaves but is a type of cress which grows near water. as a substitute, use the common curly parsley so readily available. Serves. 6

Ingredients • 2 cups finely shredded green leaves • 1 medium onion, finely chopped • 2 green chillies, seeded and chopped, optional • l/2 teaspoon ground turmeric • 2 teaspoons pounded Maldive fish • 2 tablespoons lemon juice • 1 teaspoon salt • 2/3 tablespoons freshly grated or desiccated coconut

Directions Put leaves into a saucepan with all the ingredients except coconut. If there is not much water clinging to leaves after washing, add a sprinkling of water. Stir well, cover and cook Over medium heat, about 6 minutes. Uncover, add coconut and toss over low heat until coconut absorbs all the liquid. Remove from heat. Serve hot or cold as an accompaniment to rice.

Moaju Ingredients

• 4 ozs Maldive fish • 1 lb Egg plant • 1/2 lb Capsicums • 1 oz Ginger • 1/4 cup Mustard

• 1/2 Bottle Coconut oil • 1/4 Bot. vinegar • 1 oz Dry chilies • 2 ozs Pepper • 1 tsp Cummin • 1 tsp Coriander • 2-3 Pieces Cinnamon • 1 1/4 lb Sugar

Directions Grind the mustard with a little vinegar and salt. Grind chilies, Cummin, pepper and coriander in salt and vinegar + mustard. Wash the egg plant, cut lengthwise and then across. Deep fry and drain on paper. Wash the capcicums and cut lengthwise and fry in oil until golden brown and drain on paper. Fry the coarsly cut cloves of garlic with pieces of maldive fish and pieces of ginger in oil and keep separate. Mix the fried ingredients with the mustard mixture. Slice an onion finely and fry it in hot oil. When it is brown add all the fried stuff and the sugar and stirr on a low fire until the mixture thickens. When dry take off the fire, cool and bottle. This makes one bottle.

Roasted Curry Powder Ingredients

• 1 cup Coriander seeds • 1/2 cup Cummin seeds • 1 tbs Fennel seeds • 1 Cinnamon stick • 1 tsp whole Cloves • 1 tsp Cardamom seeds • 10-15 dried curry leaves • 5-6 dried red Chillies (optional) • 5-6 dried Rampe pieces • 1 tbs black pepper seeds • 2 tbs raw rice

Directions In a dry pan, over low heat, roast each ingredient separately. Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but do not let them burn). Mix all the roasted ingredients, put into a grinder and grind to a fine powder.

Store in an air tight jar.

Seeni Sambol Ingredients

• 5 large Onoins peeled and finely chopped • 1/4 cup Maldive Fish • 1 1/2 inch Ginger root (crushed) • 8 cloves garlic (crushed) • 3 tbs crushed red Chilies • 5-6 cardamoms • 3-4 cloves • 1 small sprig Curry leaves • 1-2 pieces Rampe • 1 piece Sera • 1 piece Cinnamon • Salt to taste • 1 tsp Tamarind paste • 2 tbs Sugar • 4-6 tbs Vegetable oil

Directions Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

Cucumber Salad (to accompany curries)

Ingredients • 1 cucumber • 1 onion • 2 small green peppers • 1 tomato

• 1 tsps Black pepper powder • to taste salt • pinch sugar • 1 tsp lemon (or lime) juice

Directions Slice cucumber, onions, green pepper and tomato. Put into a plastic bag and add lemon juice, salt, sugar and black pepper powder.

Coconut Sambol Ingredients

• 2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).

• 2 small pearl onions or shallots, sliced. • 1 small green chile, sliced. • 1 clove garlic, sliced. • 1-2 tsp Hot red chile powder. • 1 tsp Salt. • 1-2 tsp Maldive fish (optional). • 1 medium lime.

Directions • Grind or chop all ingredients except coconut, in a grinder or chopper (a

mortar & pestle can also be used). • Once the ingredients are crushed and mixed thoroughly, add the coconut. • Continue to grind until the coconut turns evenly red and all ingredients are

well mixed. (This can also be done with fingers). • Squeeze half a lime. Mix well. • Taste and adjust salt & lime. • Serve with rice and curries.

Lime Pickle Ingredients

• 25 Limes • 150 g Sugar • 75 g Salt • 1/4 bottle (2 cups approx.) Vinegar

Directions • Pierce the limes using a fork. • Mix vinegar, salt and sugar (preferably in a clay pot) and heat on a stove

while stirring. • When mixture begins to boil, add the limes (including any juice left behind). • Continue to heat, turning the limes from time to time. • Heat until the lime rinds discolor and shrink. • Remove from heat and let it cool for awhile. • Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it

in a cupboard for about six months. • Lime pickle (Lunu Dehi) can be used in chutnies or with rice & curry.

Sri Lanka Sinhalese Fragrant Masala Spice Powder

• 30 g cumin seeds • 6 cardamon pods • 4 coriander seeds • 30 g fennel seeds • 1 clove • 2 cm stick cinnamon

Directions Crush all ingredients separately to a fine powder and thoroughly mix them together.

Red Coconut Sambal Ingredients

• 75 g/2 1/2 oz/1 cup fresh grated or desiccated coconut • 1 teaspoon salt • 1 teaspoon chilli powder or to taste

• 2 teaspoons paprika • 2 teaspoons pounded Maldive fish or dried prawns • 1 small onion, finely chopped • 2 tablespoons lime or lemon juice If using desiccated coconut, sprinkle with • 3 tablespoons hot milk or water and toss to moisten.

Directions Combine all ingredients in a bowl and mix well, rubbing ingredients together. Serve in a small bowl, and if liked add a fresh chilli, finely chopped.

Kattarikkai (egg plant/brinjals) sambal Bake or boil Kattarikai (egg plant/brinjals) and scoop the pulp avoiding as much as seeds as possible. Mix chopped onions, chopped green chillies (if you like) or add black/white pepper powder, salt, lemon or lime juice and add yogurt or mayonesse or whatever dressing you like and mix them well. If you like you could add a little bit of garlic. You have to decide the quantity of each ingredient. This becomes a good dip to be eaten with rice or bread or middle eastern bread. BTW, Kattarikkai is a Tamil word.

Katta Sambol (Chillie Sambol)

Ingredients • 2 tbsp of chillie powder • 1 tsp of salt • 1 tbsp maldive fish (optional) • 1/2 lime

Directions Grind the all the ingredients above except lime in a motar and pestle (wangediya). Squeeze the lime juice, mix and serve.

Alternatively you can grind in a food processor too

Lunumiris (Chillie Onion Sambol)

Ingredients • 2 tbsp of chillie powder • 1 tsp of salt • 1/2 onion (finely chopped) • 1 tbsp maldive fish (optional) • 1/2 lime

Directions Grind the all the ingredients above except lime in a motar and pestle (wangediya). Squeeze the lime juice, mix and serve.

Alternatively you can grind in a food processor too.

Kehel Muwa Seeni Sambol Ingredients

• One large Kehel Muwa (Banana Flower) • Two table spoons of crushed red chillie • 3 Cardamoms • 3 Cloves • Tiny pieces of lemon grass • 3 table spoonfuls of Maldive fish crushed • Salt to taste • Pinch of saffron powder, • One teaspoonful of roasted curry powder • One teaspoonful of sugar

Directions Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it to give a nice colour. Chop finely the cardamoms, cloves, lemon grass, maldive fish and leave it aside. Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. Warm three table spoonfuls of oil, add curry leaves plus crushed spices and stir couple of times. Add the Kehel Muwa into it. Mix well. Add the rest of curry powder salt, saffron and sugar and cook in low fire. Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like Seeni Sambol. That way you can keep it in the fridge for months.

Vegetarian Coconut Sambal (Pol Sambal)

Vegetarian Coconut Sambal (Pol Sambal)

Ingredients • 500 grams (1 pound) scraped or ground Coconut. • 6 Table Spoons of Chilli powder (coarse) • 5 Table Spoons of Lime Juice. ( freshly squeezed or pressed) • 1 Tea Spoon of fresh ginger (pounded) • 1 Tea Spoon of fresh garlic (pounded) • 1 Tea Spoon of black pepper powder • Salt to taste.

Directions Best to use scraped or ground coconut. If using desiccated coconut, make it moist by adding a little boiled water after letting it cool.If you add milk you will make it sweet and fatty.fresh ginger is best. If not available use the whole dry ginger and press to a paste.Peel and press the garlic to a paste.Black pepper seeds can be ground in a coffee grinder. Wear a glove and mix all ingredients well with the hand pressing and squeezing the ingredients.

Fried Pol Sambol Ingredients

• 2 Cups of Desicated coconut • 2 Onions chopped finely • 1 table spoon of Maldivefish (if available) OR Dried shrimp (Kun ssas) • 1 1/2 teaspoon of salt • 1 inch peice cinnamon stick • 1 inch peice of Rampe (if available) • 1 sprig of karapincha (if available) • 3 Table spoons of oil • 4 Table spoons of roughly ground red chillie powder or chillie powder • 3/4 cup of water

Directions Put the oil in a frying pan with all the ingredients except the coconut chillie power salt and water. When the onions are golden brown lower the heat and add the coconut and stir well then add the chillie powder and mix well then add the water and mix ver well. Keeping mixing until the water is absorbed then stir well add salt to taste and serve. 6 servings.

Sri Lankan Desserts

Milk Rice (Imbul Kiri Bath)

Ingredients Coconut Treacle Mix

• 800 g finely scraped Coconut • 2 Cups Treacle (Coconut or Kithul treacle) • 4 Cloves • Pinch of Salt

Milk Rice

• 2 Cups short grain white Rice • 2 Cups thick Coconut milk • 2 tsp Salt • 3 Cups Water

Directions Coconut Treacle Mix

• Pour the treacle into a pot and bring to a boil while stirring. • Add the Coconut and mix well. • Take off the heat. • Add the pinch of salt and the cloves, mix well.

Milk Rice

• Put Rice and water into a pan and bring to a boil. • Cover and cook for 15 minutes. • Add coconut milk and Salt. • Stir with handle of wooden spoon, cover and cook on low heat for another

10-15 minutes (until the milk has been absorbed).

Combine

• Divide the slightly cooled milk rice into two portions. • On a flat dish, evenly spread out a layer of milk rice using one portion

(should be at least. 1 cm thick). • Then evenly spread the coconut treacle mix on top. • Cover it completely (including from the sides) with the second portion of the

milk rice. • It is important to do all this before the milk rice cools down too much as it

will become too sticky to handle. • Cut into blocks. • Serve with bananas for breakfast or at tea time.

Aluwa After a rich fish curry meal, serve this sweetmeat with black coffee. Makes about 18 pieces

Ingredients • 1 1/2 cups sugar • 1 1/2 cups milk • 1 x 410 g (141/2 oz) cups sweetened condensed milk • 125 g (4 oz) butter • 1 cup cooked mashed potato • 1 cup finely chopped cashew nuts optional • 2 tablespoons rose water • 1 teaspoon ground cardamom, optional

Directions Put sugar, milk, condensed milk and ghee into a large heated saucepan (a non stick pan is excellent for this). Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or 116°C (240°F) on a candy thermometer. (To test for softball stage, drop a little into a cup of ice.cold water. If it firms enough to be moulded into a soft ball. it has reached the required temperature. Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. If using a pan with non stick lining, pour mixture into a bowl before doing this or the metal beaters will scratch the non stick surface. Return to heat and cook to soft ball stage or 116°C (240°F) once more. Remove from heat, stir in nuts, rose water and cardamom and mix well. Pour into a well buttered shallow dish or

baking tin. Pres lightly with a piece of buttered banana leaf or aluminium foil to smooth and flatten the surface. Allow to cool and set, then cut into diamond shapes.

Avocado Crazy Serves. 4-6

Ingredients • 3 large, fully ripe avocados • caster sugar to taste • 1 cup cream • dash of rum (optional)

Directions Cut avocados in halves lengthways, remove seeds and reserve. Scoop pulp from shells and mash smoothly with a fork. Add sugar to taste and stir in the cream. Put into serving bowl, return seeds to the pulp, cover closely with plastic wrap and chill before serving.The presence of the seeds in the pure'e is said to keep the avocado from discolouring, but make sure that the surface is protected from air by putting the plastic on the surface of the mixture. If you like, extra whipped and sweetened cream can be piped over the top of the dessert and a few paper.thin slices of avocado (sliced at the last moment and sprinkled with lemon juice) used for decoration. Note: While some favour rum for flavouring, I prefer to let the delicate avocado flavour stand alone.

Bibikkan Ingredients

• 1 lb Semolina • 1/4 lb Raisins • 4 cups Honey • 1/4 lb flour • 25 Cashew nuts • 2 cups Scraped Coconut • 2 ozs Butter • rind of Lime • 1/4 lb Sugar • 2 tsps Vanilla

• 1 tsp Rose water • 1/2 tsp Cardamom • 1/2 tsp Cinnamon • Dates, Ginger preserves, Sultanas, Chow-Chow and any other fruit you like.

Directions Add sugar and honey to scraped coconut and cook over slow flame until coconut is cooked. Add all fruits and cool over night. Next day add butter semolina and flour to mixture. Then add vanilla, rose water, cinnamon and cardomons. Bake in moderate heat.

Wattilappam 1 Ingredients

• 10 Eggs • 2 ½ Cups thick Coconut milk • 1 lb Jaggery • Pinch of Cinnamon, Nutmeg & Salt • ½ tsp Cardamom

Directions • Beat the eggs well. • Grate the jaggery and mix with the egg batter. • Add all the other ingredients and mix well. • Pour the mix into a greased bowl. • Cover with oil paper & steam for 1 1/4 hrs. • Let it cool in the container before serving. • Sprinkle some chopped cashews for added taste and decoration.

Mung Kavum Ingredients

• 1 lb Rice flour • 2 lb Mung flour

• 3 cups Coconut or Kithul Treacle (available in Sri Lankan Grocery Stores) • 1 tbs. Ghee or Butter • 1 tsp. Salt • Vegetable oil for deep frying

Batter

• 1/2 lb Rice flour • 1 cup Coconut milk • 1 egg • pinch of Tumeric • 1/2 tsp. Salt

Directions Mix the rice and mung flour to get an even mixture. Boil the treacle in a saucepan. Add the flour mix. When the mixture starts to thicken add butter and salt. Transfer the thickend mixtue into an aluminum tray (cookie tray) and allow to cool. Add about 1/2 cup water into the saucepan, leave on the hot plate and stir until thick syrup like consistency. Remove from heat. Add small amounts of this syrup to the flour mix in the aluminum tray and spread into 1/2 -1/4" thick block. Cut into shapes. Prepare the batter by mixing the ingredients well. Dip the above pieces in the batter and deep fry in vegetable oil.

Rulang Aluwa Ingredients

• 1 lb Semolina (Wheatlets) • 2 lbs Sugar • 1/2 tsp powdered Cardamom • 1/4 tsp powdered Cloves • 50 Raw Cashews, chopped

Directions Roast the Semolina and set aside. Prepare a cutting board by sprinkling some roasted semlina and have it ready. In a saucepan add 1 cup of water to the sugar and heat. When the syrup thickens and starts to form a crust like layer on the sides of the saucepan, add the semolina and the spices. Mix thoroughly. Add the chopped cashews and mix thoroughly. Remove from heat before the mix thickens and transfer onto the cutting board. Flatten and form into a block (about 1-1/2" thick).

Cut into pieces.

Sau Dodol (Weli Thalapa)

Ingredients • 2 lbs Rice flour • 4 cups thick Coconut milk • 4 cups Kithul or Coconut trealce • 2 tsp Salt

Directions In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water. Cover and steam the flour beads for abourt 30 minutes or until cooked. Remove from the steamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape.

Love Cake Ingredients

• 1/2 lb Semolina (Wheatlets) • 1 lb Sugar • 1/2 lb Butter • 750 g Cashew nuts • 6 ozs. Pumpkin Preserve • 12 Eggs • 1/2 bottle Rose Essence • 1/2 bottle Almond Essence • 1/2 vine glass Brandy • 1/2 vine glass Bees Honey • 2 sheets Oil Paper

Spices:

• 1/2 tsp each of Cardamon, Cloves Cinnamon (in fine powder form) • 1/2 tsp grated Nutmeg • 3/4 tsp Grated Lime Rind

Directions • Warm Semolina with a few lime leaves. Add the butter to it and heat until

well mixed. keep overnight. • Beat egg yolks with sugar until nice and creamy with air bubbles forming. • Remove lime leaves from semolina. Add semolina and butter mixture to the

egg and sugar mixture and beat well. • Add cashew nuts (cut) and mix well. Next add pumpkin preserve (cut). • Add Spices and essences and lime rind. • Beat 8 egg whites until nice and fluffy and gradually add to cake mixture. Do

not make it too watery. • Line tray with news paper, final layer buttered oil paper • Bake in slow oven.

Love Cake Recipe #2

Ingredients • 6 large eggs • 500 g/1 lb/2 cups caster sugar • 150 g/5 oz unsalted butter • 3 tablespoons honey • 2 tablespoons rose water or 1/4 teaspoon rose essence • finely chopped zest of 1 lime or lemon • 1 teaspoon freshly grated nutmeg • 1 teaspoon ground cardamom • 250 g/8 oz raw cashews • 250 g/8 oz coarse semolina • 125 g/4 oz crystallised winter melon or pineapple (optional)

Directions Line a 25 x 30 cm (10 x 12 in) cake tin with baking paper. Preheat oven to 150 degrees C (300 degrees F).

Beat eggs and sugar until thick and light. Add softened butter and honey, rose water, lime zest, nutmeg and cardamom. Beat well. Chop cashews coarsely and stir in together with the semolina and crystallised fruit. Turn into prepared tin and bake in a slow oven for

1 hour or until pale golden on top. If the cake starts to brown too quickly, cover loosely with foil. Do not use the skewer test, because if a skewer comes out clean it means the cake is overcooked by Sri Lankan standards. It will taste good, but there won't be the moist centre which is typical of this confection. Leave cake in tin to cool. Cut into small squares to serve.

Kiri Pani (Yogurt And Treacle)

This is the most traditional of Sri Lankan desserts. The buffalo milk yogurt which is set in eathenware pots, has a delicious layer of cream. It is always eaten with treacle (kitul pani ) which can be made by boiling down jaggery which can be bought in Sri Lankan shops. Greek yogurt made from ewe's milk is an excellent subsitute.

(Preparation time 5 minutes. Cooking time 30 minutes)

Ingredients • 2 200g (7oz) cartons of yogurt • 225g (8oz) jaggery • ½ cup water.

Ingredients 1. In a heavy-bottomed pan bring the jaggery and the water slowly to the boil. The heat should be kept to a minimum until the jaggery has dissolved. Once the jaggery has dissolved bring it to the boil and allow to reduce until you have a thick pouring sauce. Strain into a sauceboat or jug and pour over the yogurt before serving.

Sri Lankan Christmas Cake This cake combines traditional ingredients with exotic fruits and spices. In Sri Lanka, a marzipan made of cashewnuts is the only icing used, and the cake is served in small pieces which are individually wrapped in decorative paper. Eating this cake was the culunary highlight of my year and I used to sneak into the kitchen and taste it during its preparation. Using a food processor to chop the fruit and nuts tends to alter the texture of the cake and although it is time consuming, I would advise you to chop all the ingredients by hand.

(Preparation time 55 minutes. Cooking time 1 hour 15 minutes.) Makes 2 cakes.

Ingredients • 50g (2 oz) candied peel • 100g (3.5oz) chow (without syrup) • 100g (3.5oz) stem ginger (without syrup) • 100g (3.5oz) raisins • 300g (10oz) sultanas • 125g (4oz) currants • 225g (8oz) candied ash pumpkin or crystalised pineapple • 225g (8oz) cashew nuts chopped • 50g (2oz) almonds chopped • 100g (3.5oz) glacé cherries • 3 tablespoonsful brandy • 3 tablespoonsful rose water triple strength • 2 tablespoonsful honey • 1 tablespoonsful vanilla • 1/2 a nutmeg grated • 2 teaspoonsful ground cinnamon • 1 teaspoonful ground cardamom • 1/2 teaspoonful ground cloves • 225g (8oz) semolina • 225g (8 oz) butter at room temperature • 12 size 2 eggs • 400g (14 oz) soft brown sugar

Directions 1. Finely chop the fruit and the nuts (the first 10 ingredients). Put into a bowl together with the honey and essences (the brandy, rose water, vanila) and the spices (nutmeg, cinnamon, cardamom and cloves). Mix thoroughly and leave covered for 24 hours.

2. Double line 2 cake tins of diameter 20 cm (8") with lightly- oiled greaseproof paper. Put the oven on to 140oC (275oF)

3. In a medium-sized bowl, mix together the semolina and the butter. Separate the eggs. In a large bowl, beat the egg yolks together with the sugar until pale. Mix in the semolina. Add the fruit, a little at a time using a cutting motion, to make sure that the cake batter is thoroughly mixed in with the dried fruit. This movement provides a lot of wrist exercise!

4. Whisk half the egg whites until stiff. (The rest can be used for meringues.) Add 4 tablespoonsful of the egg whites and beat into cake mixture to slacken it. Fold the rest of the beaten egg whites and mix thoroughly. Put the cake mixture into the two tins and cook for about 1½ hours, or until a skewer when inserted comes out clean. Cool the cake on a wire rack. Once cold prick the surfaces with a skewer and pour two tablespoonsful of brandy over each cake. Cover with foil, place in an airtight tin and leave for a week before icing.

Triple strength rosewater is available from chemists shops. In Sri Lanka the christmas cake is cut into pieces and individually wrapped and served during the festive season. The marzipan is made from ground cashew-nuts.

Watalappan (Preparation time 15 minutes. Cooking time 1 hour) (serves 6)

Ingredients • 150g (5 oz) creamed coconut • 225g (8 oz) jaggery • 5 eggs (size 4) • 1 teaspoonful grated nutmeg

Directions 1. Place jaggery in a pan with 50ml (2 fl oz) water. Bring to the boil, and simmer until the jaggery has dissolved. Dissolve the creamed coconut in 50 ml (2 fl oz ) of hot water and allow to cool. Beat the eggs and strain into a 1¼ litre (2 pint) bowl. Mix the jaggery and milk into the beaten eggs. Add grated nutmeg. Cover bowl with greaseproof paper. Steam in a pressure cooker or colander for 1 hour. Alternatively the mixture can be divided into 6 ramekin dishes and steamed covered for 20 minutes in a pan of simmering water.

[Jaggery is an unrefined brown sugar made from the sap of the toddy palm (Caryota urens). It is available in Sri Lankan shops in a ready-to-use form known as Kitul Treacle.]

Pudding of Dulya

Ingredients • 4 eggs • 1 pint (565 millilitres) milk • 1 teaspoon vanilla extract • 4 ounces (115 grams) fine bread crumbs • 8 ounces (225 grams) sugar • 4 level tablespoons jam (raspberry jam is really nice)

Directions Preheat the oven to 300 degrees F (150 degrees C). Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla essence, bread crumbs, and 3 ounces (85 grams) of the sugar.

Put the jam on the bottom of a pie dish and spread it evenly. Pour the egg and milk mixture over the jam. Bake in the preheated oven for 1 hour or until set. Whisk the remaining egg whites until stiff. You could use an electric whisk for this. Slowly add the remaining sugar until it is all mixed in. Pile this mixture on top of the pudding mixture, then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned. Yield: 4 servings Prep Time: 10 minutes Inactive Prep Time: 20 minutes Cook Time: 1 hour 20 minutes

Sago Pudding Ingredients

• 2 tablespoons Sago • 2 tablesp. sugar • 1 pint of milk • 2 or 3 eggs • lemon essence and a pinch of salt

Directions

Wash Sago and put into a saucepan with milk and cook until very thick. Add sugar & salt. Remove saucepan from the fire and when the contents have cooled a little, add yolks of eggs well beaten. Pour the mixture into a greased pie dish. Beat the egg whites into a stiff froth and put it into an icing bag. Pipe rosettes & cover the top of the pudding.

Another variation is, with a tea spoon put the beaten egg whites like small mounds or peaks on the pudding. Bake in a moderate oven (325 degrees F.) for about an hour until the egg whites look brown. Enjoy!!!

Jaggery Cake Ingredients

• 250 g. Rulang • 200 g Sugar • 4 Eggs (2 whites & 4 yolks) • 250 gr Butter • 100 g Jaggery • 1/2 tsp Cinnamon • 1/2 tsp Nutmeg • 1/2 tsp Cardamom • 1/2 tsp Cloves • 100 Cadjunuts (grated) • 1/2 cup thick coconut milk (optional) 2 tsp Vanilla • 1/2 Bottle Rose Essence • 150 g. pumpkin preserve • 2 table spoon Bees Honey (or Imported Sugar syrup)

Directions Grate Jaggery. Cut Pumpkin preserve and mix in the grated cadju and the brandy (3 table spoon) and leave aside. Roast ruling slightly and add butter and leave it aside.

Now beat the sugar and the yolks together then add the beaten egg whites. Then add the vanilla, Rose Essence and the spices. Then add the ruling mixture and the bees honey. Lastly add the Cadju mixture. If the mixture is too dry then add the milk.

Then pour this into a buttered baking tray and bake on a slow oven.

Tea Cake Ingredients

• 1 lb. butter (room temperature) • 1 lb granulated sugar • 1 lb. All-purpose flour • 8 eggs • 1 cup milk ( room temperature) • 2 teaspoon baking powder • 1/4 teaspoon baking soda • 2 teaspoon vanilla extract • 2 teaspoon butter extract

Directions 1.Preheat oven to 350 degrees. Grease 10"x 10" metal baking pan and dust with flour. In a bowl mix flour, baking soda and baking powder. Shift three times.

2. In a large bowl mix sugar and butter, high speed until creamy. About ten minutes. Add one egg a time to the mixture, beat for about 6 to 8 minutes. Reduce the speed to low, add one tablespoon flour with one tablespoon milk at a time until all add to the mixture. Add vanilla extract and butter extract and beat few more minute. Do not forget to frequently scrap bowl with rubber spatula.

3. Pour the batter into pan place it in middle rack and bake 45 to 50 minutes. Insert toothpick in center of cake comes out clean. Cool the cake in pan few minute, then invert onto wire rake cool it completely before it icing the way you want.

* It is very important that every ingredient is in room temperature

Masoor Paak Ingredients

• 250g gram flour • 5oog sugar • 5oog ghee • half a cup of water • pinch of salt • 1/4 tsp cardomom powder

Directions Roast the gram flour till it is golden colour and aromatic. Make thick syrup with sugar add salt and cardomom. The syrup should be of thread consistency. It is the correct consistency of syrup that gives you a good masoor paak.

Now add the flour and ghee alternatively till both are used. Now you see bubbles forming in the mixture. Take it from fire and pour on to a tray and cut while it is hot. Now you get the famous bombay sweet Masoor paak.

Semolina and Jaggery Pudding Ingredients

SERVINGS 04

• 600 ml milk • 70 gm semolina roasted • 200 gm grated jaggery • small piece cinamon stick • pinch of grated nutmeg • pinch of salt • 01 tbsp vanila essence • 70 gm sultana or raisins • 50 gm toasted cashew nuts crushed

Directions 1. Heat the milk and juggery in a gentle heat with the cinamon stick until jaggery is dissolved in the milk.

2. Add semolina little by little to the milk and stir well.

3. Let the mixture boil for 8-10 minutes stirring constantly till the mixture becomes thick and cook through.Remove from heat.

4. Mix in vanila essence salt nutmeg and sultana.

5. Transfer in to a serving dish, sprinkle with toasted nuts. Serve warm or chilled.

Urunda (sweet coconut balls)

Ingredients • 1 teaspoon of vanilla • 1 grated coconut • 1/2 lb. brown sugar • 1/4 lb. flour • pinch of salt • 1/4 cup of water • frying oil • pinch of yellow powder

Directions Mix Grated coconut, sugar, salt. Add a little water. Cook the mixture until thick. Add vanilla. Mix little flour to get sticky consistency. Make small balls with your palm.(just like you make cutlets)

Make a batter with the rest of the flour. Use 1/2 cup of milk or water to dissolve. Add a little salt and yellow powder to the batter.

Heat the oil. Dip the sweet coconut balls in the batter and deep fry until brown.

Puhul Dosi (Pumpkin Preserve)

Ingredients • 1 1/2 lb. white pumpkin (before peeling) • 1 lb. sugar • 1/2 wineglass rose-water • 1/4 pint water (1/2 cup)

Directions

Thinly peel the pumpkin. Prick the pumpkin well with a fork. Cut into two halves, then cut each half into about 12 pieces. Remove the seeds and pulp. The pumpkin pieces should weigh around 1 pound after peeling and removing seeds and pulp.

Prick each piece well again and squeeze water out from each piece, keeping the pumpkin pieces whole and not broken. Put the sugar and water into a preserving pan, boil and keep stirring till very thick. Then add the pumpkin pieces and boil again, constantly stirring. When the sugar syrup is very thick again, add the rose-water.

As the syrup thickens, reduce the heat and stir carefully so that all pieces are well coated with sugar. Take off of the fire and stir until the sugar crystalizes. Remove the pieces from the pan and place onto a sheet of wax paper and allow to cool. Store in a plastic zip-lock bag. ***Use this pumpkin for love cake or it is good just for eating as a candy.***

Kulfi Ingredients

:

• 1 pint milk • 1 tea cup anchor milk powder • 3/4 cup sugar • 1 cup cream • 2 tablespoons cornflour • little chopped cashewnuts • little cardamom powder

Directions Mix milk powder and cornflour together. Add little milk to make a smooth batter. Then add the rest of the milk and sugar. Keep this on a slow fire and cook until the batter becomes thicker. Take off from the fire and add the cream. Pour it in to a bowl. Sprinkle cardamom powder and chopped nuts. Keep it in the refrigerator. Freeze overnight.

Aggala - Rasa Kavali Ingredients

• 1/4 measure kittul treacle • 1/2 measure roasted rice flour • salt • pepper

Directions Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala when ready.

In a saute pan, boil the treacle over medium heat until thickened. Add a pinch of salt and pepper. Remove from fire.

Add the roasted rice flour to the thickened treacle. Mix in well. Mixture should be a little bit sticky.

When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining roasted rice flour.

Enjoy after a meal or at tea time.

Wellawahum (Coconut Stuffed Pancakes)

This is a very popular Sweet that is usually served with tea in the evening.

Serves 6.

For the Filling:

Ingredients • 1 1/2 cups grated coconut • 1/2 cup trickle (or 1/2 cup Brown sugar dissolved in 1/8 cup of water) • 1 tsp ground cardamon seeds • dash of ground black pepper • Salt to Taste.

Directions Heat the trickle in a heavy bottom pan. When it is boiling add the grated coconuts and the black pepper. Stir and cook under low heat for about 10-15 minutes. Add salt to taste and cool.

For the pancakes:

Ingredients • 2 eggs • 1 1/2 cups wheat flour • 1 cup milk • salt to taste • 1/4 cup oil for frying

Directions Place all ingredients except the oil in a large bowl and beat with a wire wisk until smooth. This batter can also be prepared in a blender or food processor.

Place a non-stick or cast iron skillet over low heat. When hot, add about 1/4 tsp oil and spread over the pan evenly. Pour two tbsp of batter into the pan. spread it quickly by tilting the pan. The pancake will set in a minute or so. Let it cook for a further minute, then carefully turn it over with a thin spatula, or toss it.Cook the otherside for about 1 minute(Brown spots should appear on both sides).

Spread 1 tbsp of filling on one side of the pancake and roll it up. Make the rest of the panckaes in the same way. Serve hot

Thai Meat Dishes • Chicken Curry (Gaeng Gari Gai)

Makes 2 servings

Ingredients • 12 oz. Sliced Chicken Breast • 1 16 oz. can of coconut milk • 12 oz. Water or Chicken Stock • 2 tablespoons ground Peanuts • 1 tablespoon sugar (optional) • Fish Sauce to taste (or a dash of salt to taste) • 4 - 5 Thai Basil Leafs • 2 oz. Yellow Curry Paste • 1/2 teaspoon ground Red Chili (add to taste only)!

Directions Start heating a sauteed pan over medium heat. Open the can of coconut milk, being carefull not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, Chicken, water or stock, and the rest of the coconut milk and mix together. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.

note: You may substitute with Coconut Milk Concentrate for the canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add more of a roasted nutty flavor. To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put them in a piece of muslim or cheese cloth. add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeeze.

Cook with Thailand curry paste being sold in the market, or make your own

• Red Curry (Gaeng Daeng)

This curry can be made with any meat or seafood

to make the Red Curry Paste

Ingredients

• 2 T red curry paste (use a little more for hotter curry; Mae Ploy brand is excellent • 3 T vegetable oil • 3/4 lb boneless chicken meat, cut into 3/4-inch pieces • 2 cans (unsweetened) coconut milk (approx. 3 cups in all) • 1 c water or chicken broth • 1/2 c baby corns • 1/2 c straw mushrooms (or substitute other mushroom of your choice) • 1/2 c sliced bamboo shoots 5 kaffir lime leaves (dried are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves) • 1/2 t salt (more or less to taste) or Fish sauce • 1/2 red bell pepper, cut into matchstick-size strips

Directions Fry curry paste with the cream off the top of the coconut milk in oil in saucepan

until oil separates. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring

just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.

Masaman Curry with Beef (Gaeng Masaman Nua)

VIDEO TO MAKE

Ingredients • Peanut oil • 1 tbsp Garlic chopped fine

• 1 tbsp Galangal chopped fine • 1 tbsp Lemon grass chopped fine • 1 tbsp Thai basil chopped • 1-1/2 lb Stewing beef 1" cubes • 1-1/2 cup Coconut milk • 2 tbsp Curry paste (Thai Musaman) • 1 tbsp Lime zest shredded • 1 tbsp Lime leaves shredded • Fish sauce to taste • 1-4 tsp Chili paste • 2 cups Potatoes cut into 1" cubes • 1 cup Pearl onions • a few peanuts tossed in at the end

Directions First, prepare the curry paste and coconut milk seperately. Add the paste with some of the 'cream' from the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.

Add beef and stir fry 3 minutes until lightly browned and add the curry paste/coconut cream mixture

Add the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat.

Simmer 45 minutes, until beef is tender.

When beef is just tender, add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked.

Yield - 6 cups

Tao Hu Thod Sod Sai Moo (Deep-Fried Beancurd Stuffed with

Minced Pork) Makes 10 servings

Ingredients • 20 pcs : firm beancurd • 1kg : pork, minced • 60g : garlic, peeled, chopped • 10g : white peppercorns, freshly grounded • 40g : Chicken Bouillon • 1 ltr : Corn Oil , for frying

Garnish • 700ml : Chicken Dipping Sauce • 200g : peanuts, roasted, grounded • 50g : coriander leaves (Chinese parsley), chopped

Directions 1. Cut the beancurd diagonally into half and slit the longer side for stuffing.

2. Mix the minced pork with chopped garlic, white pepper and Chicken Bouillon and mix well. Stuff a tablespoon of the mixture into the beancurd.

3. Heat Corn Oil in a pot or deep-fryer at 180C. 4. Add the stuffed beancurd into the pre-heated oil and deep-fry until golden brown.

5. Remove and place on paper towels. Keep warm. Serve

6. Combine the Chicken Dipping Sauce with grounded peanuts and chopped coriander leaves.

7. Pour it on serving saucers and serve it with the deep-fried stuffed beancurd. 8. Serve hot.

• Pineapple Prawn Curry (Gaeng Gung Sapparot)

Ingredients • Peanut oil • 1/4 cup Onion chopped fine • 3 tbsp Lemon grass chopped fine • 3 tbsp Galangal chopped fine • 1/2 tsp Shrimp paste • 1-4 tsp Chili paste

• 2 cups Coconut milk • Fish sauce to taste • 1 tsp Palm sugar (or brown sugar) • 1 lb Shelled prawns • 2 cups Pineapple chunks

Directions Heat wok. Add peanut oil, onion, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.

Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half.

Add prawns and pineapple, simmer 3-4 minutes.

Yield - 4 cups

• Gaeng Hanglay

Ingredients

• 1 pound pork or chicken - chopped into 2 cm cubes. • 2 tablespoons fish sauce • 2 tablespoons palm sugar • 1 teaspoon of Gaeng Hanglay curry paste • 2 tablespoons oil • 1/2 litre of water • 50 g peanuts - roasted until brown • 30 g ginger - skin removed and cut into strips

Preparing: Put all the ingredients for the paste together and pound using a pestle or liquidize for about 10 minutes until the paste is smooth. put the pork, or chicken, into a bowl along with the paste, fish sauce, palm sugar and chiang mai curry and mix well. leave for 20 minutes or overnight. put the oil into a wok and fry the chicken and marinade for about 4-5 minutes until the paste is brown. then add the water and

bring to the boil. add the peanuts, ginger and cook for 20 minutes until the sauce is thick.

• Ginger Chicken (Phat Gai King)

Ingredients • 3 tablespoons of peanut oil • 1 tablespoon chopped garlic • 1 cup chicken, cut into bite sized pieces • 1 cup mushroom, sliced • 3 tablespoons grated ginger • 2 tablespoons fish sauce • 2 tablespoons dark soy sauce • 2 tablespoons oyster sauce • a pinch of sugar • 3 tablespoons chopped onion • 2-3 Thai chile peppers • 3 tablespoons scallion/green onion, cut into 1" pieces • Thai pepper powder • optionally you can add a cup of jalapeno peppers • The bulbs of 3/4 scallions, and some cilantro/coriander leaves for garnish

Directions Mix the fish sauce, soy and oyster sauce ready for use,

Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don't overcook).

Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.

The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marination to be added to the cooking.

Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes.

• Chicken Salad (Laab Gai)

Ingredients • Grounded chicken 2 lbs • Green onion (sliced) 1/2 cu• Red onion cut in thin wedg• Mint leaves (shreded) 1/2 cup

d) 1 tea spoon

Directions Stir e uite done. Leave it cool down. Mix the chiken with fish sauce and juice; add green onion, red onion, pepper, and mint leaves; ad mon juice to taste. Add the roasted rice powder. Taste it one more time and add ingredients until it tastes right.

or napa to

e like it fine while others may like it rough. The rough one could add texture to your laab. If you cannot find green pepper, use the dried one but you

p es 1/2 cup

• Fish sauce to taste • Lemon juice 4 table spoons

Grounded roasted-rice 1 cup

• Green pepper (slice

th chicken in the hot pan until it is q then add lemon d fish sauce or le

Eat with rice or sticky rice. Look for some crunchy vegetable like lettuceeat it with.

(Note: To prepare the grounded roasted rice: first of all heated a pan and put in one cup of rice, stir it back and forth until it is getting brown. Use a coffee grounder to grind it. Som

have to roast it first and then grind it. The laab should have a combination of sourness, saltyness, and hotness. Don't ever add sugar!)

• Spicy Chicken with Thai Basil

Ingredients Makes 1 Serving

Ingredients

• 8 oz. thinly Sliced Chicken • 2 oz. fresh chopped Thai Basil leaves • fish sauce tot taste • 3 oz. sliced white onions • 3 oz. sliced bell peppers • 1.5 oz. Chili Sauce

Directions Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Next, add the Vegetables along with the Thai Basil, cook for another 45 seconds. Season with the Chili Sauce and Fish Sauce. De-glaze the wok with 3 oz. of stock and serve.

Wonderful Thai chicken dish with lots of basil. Or substitute the chicken with mixed vegetables- choose from among bell peppers, string beans, water chestnuts,tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini,Japanese eggplant,

and mushrooms. Serves 2-3.

Buzzed Chicken in Pandamos Leaves

Ingredients • 700g (1.5lb) chicken breast (washed and dried)

• 1 Tablespoon green curry paste • 1 Tablespoon (Mea Kong) whiskey • 500ml (2 cups) coconut milk • 2 Tablespoons evaporated unsweetened milk • 2 Tablespoons of sugar • 1 Teaspoon salt • 4 pandamus leaves (must have been exposed to the sun) braised and torn • lots of other pandamus leaves to wrap the chicken in.

Directions Mix everything up and let it marinate for 2 hours.

Tie a wad of the mixture in a pandamus leaf (aluminum foil will presumably do), and deep fry for 2 minutes.

Pork Spring Rolls

Ingredients • 2 oz Bean thread noodles - (MUNG bean) • 1/4 c Dried tree ears -- -ÿÿ • 6 -Dried Chinese blk mushrooms • 1/2 ts Whole black peppercorns • 3 Garlic cloves • 1 tb Fresh coriander roots - (coarsely chopped) • 3/4 lb Fresh ground pork • 1/4 lb Shrimp -shelled, deveined & chopped • 1/4 lb -Fresh crab meat, flaked • 1 tb Thai fish sauce • 2 ts Sugar • 4 Shallots -- finely chopped • 1 Carrot -- peeled, grated • 1/4 lb Bean sprouts -- tails removed • 8 12-inch rice-paper rounds • Peanut oil for deep-frying • Crisp lettuce leaves - (as an accompaniment) • Fresh mint leaves - (as an accompaniment)

-----THAI SPRING ROLL DIP-----

• 1/4 c Sugar • 1/4 c Water • 1/2 c Red wine vinegar • 2 tb Fish sauce • 1/4 ts Red chile flakes • 2 tb Chopped coriander leaves -(fresh) • 2 tb Chopped peanuts

Directions IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside.

Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.

With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute).

Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain.

Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.

THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls wi

Tom Kha Kai Chicken in Coconut Milk

Ingredients • 2 Tablespoons Siamese ginger, sliced • 1 stalk lemon grass, cut into, 1" pieces • 1 1/2 Tablespoons hot pepper, chopped

• 1/3 cup mint leaves • 4 cups coconut milk • 3 - 4 Kaffir lime leaves • 1 1/2 cups chicken breast, slices • 3 1/2 Tablespoons fish sauce • 2 Tablespoons lime juice • 2 green onions, cut into 1" pieces

Directions Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.

Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.

Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.

Serve hot with steamed Jasmine rice.

Drunken Fried Blackfish

Ingredients & Directions

one 800g (1 3/4lb) fish

clean it and squeeze it to get rid of water. Sprinkle with 3 finger pinches of ground pepper, some sugar Add 1 tablespoon of oyster sauce, some glugs of soy sauce. Spread the marinade over the fish. Microwave (yes, that's what they did) for 3 minutes at 100% strength. Deep fry until crispy (medium heat).

Chin Som Ngiaaw

Ingredients 1. 2 cups of uncooked long grain rice 2. 1 pound of lean ground beef 3. 3-4 table spoons of thin soy sauce (sii- iw^ khaao+)

Condiments: 1. "gra'thiem- jiaaw"- (chopped garlic, cooked in hot oil til yellow) 2. "hawm daeng- soi"- (sliced shallots) 3. "ton hawm soi"- (cut-up scallions or green onion) 4. "prig^ khii nuu haeng" thawd" (fried, dried mouse-shit pepper)

Directions 1. Cook rice with a tiny-bit little less water than usual. (normal is 1 1/4 cup water to

1 cup rice) 2. Empty cooked rice into a big bowl, put beef and thin soy sauce.

Mix it well (your hand can be the best tool:>). 3. Devide the mixed ingredients in to portions. Wrap each portion with aluminum

foil. 4. Steam them for 25-30 minutes

P.S. If you use fresh or frozen banana leaves to wrap it instead of aluminum foil...you'll get a much better taste!

Kao Soi Chiang Mai Curry

Noodles

Actually a noodle dish not a soup, compare with soup below. This is a noodle dish, prepared in a creamy curry sauce, that is traditional in Northern Thailand. ba mee are a medium yellow egg noodle. If you are using dried noodles then 2 ounces of dried noodles should be soaked for about 15 minutes in room-temperature water before being drained for use. This dish can also be prepared quite effectively using Italian spaghetti. Phom kari is a yellowish orange curry powder, but if you can't get it you could use a reasonable moderate Indian curry powder such as Madras.

Ingredients • 4 ounces of fresh ba mee • 1 tablespoon chopped garlic • 1 tablespoon red curry paste • half a cup of coconut milk • 4 ounces of ground pork • one cup of stock • 1 tablespoon phom kari • a pinch of turmeric powder 2 tablespoons of fish sauce • a pinch of sugar • a teaspoon lime juice

Directions Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then

drain them and transfer them to the serving plate. In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil

separates out, then add the garlic and stir fry for about 30 seconds. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.

Add the pork and continue to stir until the meat is cooked through. Pour the sauce over the noodles. Garnish with spring onions, sliced shallots, pickled cabbage (phak

kaat dong) and lime wedges

Waterfall Beef Salad (Nua Yang Nam Tok)

Makes 1 Serving

Ingredients

• 1 - 10 oz. NY Strip Steak • 2 tablespoons of ground roasted Sweet Rice • 1.50 oz. Fresh Lemon Juice • fish sauce to taste • 1 teaspoon Nam Prik Poaw (chili paste) • Dry red or fresh chili peppers

(season to taste, usually 1-2 chopped chili's or 1/8 teaspoon will do) • 1/4 cup sliced Red Onion • 1/8 cup chopped Green Onion • 1 fresh Tomato (Sliced into wedges)

• 3 - 4 pieces of Leaf Lettuce

Directions Grill the Steak to you liking. Then slice into thin (1/8") pieces Place all ingredients

s

This authentic spicy coconut milk based red curry uses homemade red curry paste. aves

• 1 lb boneless chicken breast

diagonally horapah), torn

gar (bai horapah) for garnish

Preparation:Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3

Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, dd

Add the remaining coconut milk, follow with the bamboo shoots. Season with fish

garnish with sweet basil leaves before serving.

except the rice and lettuce in a large mixing bowl. Toss well.Place the lettuce on a erving bowl. Place the Salad mixture over the lettuce. Sprinkle the sweet rice over

the top. Garnish with Tomatoes.

Red Chicken Curry Gaeng Daeng Gai

Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leit is a harmonious dish with chicken. Finish the cooking with the addition of Fish sauce totaste and serve with steamed jasmine rice.

Ingredients

• 1 can bamboo shoots, sliced • 3 tbsp red curry paste • 2 cups coconut milk • 2 fresh red chili, sliced• 1/2 cup Thai sweet basil leaves (bai • 2 tbsp fish sauce (nam pla) • 1/4 tsp sea salt • 1 1/2 tsp palm su• Thai sweet basil leaves

Directions

cm long pieces. Thinly slice the bamboo shoots (if not already sliced).

stirring constantly. Add the curry paste, stir until red oil comes to the surface. Athe chicken and saute until it turns white and is cooked through.

sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and

Serves 5.

Notes: If Thai sweet basil is not available, either omit or substitute other fresh herbs iander or European basil. such as cor

Green Curry with Pork (Gaeng Keow Waan Muu)

Ingredients • Peanut oil • 1/4 cup Shallots chopped f• 1 tbsp Garlic chopped fine

gal chopped fine ne

p fine

• 1 tbsp Lime leaves shredded

Directions First, prepare the curry paste and erately. Add the paste with some of the 'cream' form the coconut m the oil starts to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry

ine

• 1 tbsp Galan• 1 tbsp Lemon Grass chopped fi• 1/4 cup Coriander leaves cho• 1-1/2 lb Pork cut into 1" cubes • 1-1/2 cup Coconut milk

• 2 tbsp Curry paste (Thai Green)• 1 tbsp Lime zest

• 2 tbsp Thai basil shredded • Fish sauce to taste• 1 tsp Chili paste (green) • 2 cups Peas

coconut milk sepilk and heat until

1 minute until oil is aromatic.

Add pork, stir fry 3 minutes until browned and add the curry paste/coconut milk mixture.

Add the rest of the coconut milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 20 minutes until pork is tender.

Add peas, simmer 5 minutes until tender.

Yield - 4 cups

Naked Shrimp Makes 2 servings

Ingredients • 12 Large Jumbo Shrimp • 3 oz. Fresh Lemon Juice • 3 oz. Fish Sauce • 1 - 3 oz. Chili Hot Sauce(depending on your liking of spice) • 2 oz. Fresh Spinach • 1 Sliced Kafalir Lime Leaf • 8-10 fresh Mint Leaves

Directions In a hot wok, grill the Shrimp. When almost done add the Lime leaves, Mint Leaves and Hot Sauce. Next, add the Fish sauce and Lemon juice. On a serving plate, place the spinach. Place the Shrimp over the spinach. Garnish and serve.

Ginger Prawns

Ingredients • 2tbs/30ml oil • 2 garlic cloves, finely chopped • 1in/2.5cm piece ginger, finely chopped • 6-8 large prawns, peeled and deveined • 1tbs/15ml light soy sauce or fish sauce • 1tsp/3ml sugar

• 2tbs/30ml stock • 2 spring onions • 1 small onion, sliced

In a wok or frying pan, heat the oil until a light haze appears. Add the garlic and fry

u

Directions

until golden brown. Add the ginger and stir. Add the prawns, stir thoroughly, then add the soy sauce, fish sauce, sugar and stock or water. Stirring continually, cook nmtil the prawns are opaque and cooked through about 2 minutes. Add the sliced

spring onions and onions, stir once, remove from the heat and serve.

Pad Thai

Makes 2 servings

Ingredients • 12 Jumbo Shrimp • 3 oz. Dry Rice Noodle (3 - 5 mm) • 2 oz. Fresh Bean Sprouts • 1 oz. Chopped (1") Green Onion • fish sauce to taste • 3 oz. Oyster Sauce • 3 Vinegar • 2 Tablespoons Sugar • 2 Tablespoons Preserved Turnip • 2 Tablespoons Crushed Peanuts • 1 Tablespoon Paprika • 2 Large Eggs • 1 Teaspoon Red Chili (if you like it HOT) • 1/2 Lemon

Directions Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm.

Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with the Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything in mixed together. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock.

Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

Evil Jungle Prince with Chicken (or with Mixed Vegetables)

Ingredients • 1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below) • 2 to 6 small red chile peppers • 1/2 stalk fresh lemon grass • 2 kaffir lime leaves • 2 T oil • 1/2 c coconut milk • 1/2 teaspoon salt • fish sauce to taste (soy sauce for veggie version) • 10 to 15 basil leaves • 1 c chopped cabbage

Directions Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage.

Makes 3 to 4 servings.

Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.

Tom Yam Goong Hot and Sour Shrimp Soup

A subtle blend of hot and sour with citrus overtones, tom yam goong is the most famous of all Thai soups. Each region has its own particular variation of the recipe.

Ingredients • 8 oz (250 g) shrimp/prawns, shelled and

deveined, with shellsreserved • 3 cups (24 fl oz/750 ml) water • 2 garlic cloves (kratiem), minced • 5 kaffir lime leaves (bai ma-good) • 3 thin slices fresh or dried galangal

(kha) • 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla) • 2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in

(2.5-cm) lengths • 2 shallots, sliced • 1/2 cup sliced straw mushrooms • 5 green Thai chili peppers (prik khee noo), optional • 1/4 cup (2 fl oz/60 ml) lime juice • 1 teaspoon black chili paste (nam prik pow) • 1 tablespoon chopped cilantro/coriander leaves (bai pak chee)

Directions 1. Rinse the prawn shells and place them in a large pot with the water. Heat to

boiling, strain the broth and discard the shells. 2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.

3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the

bowl, stir, garnish with the cilantro leaves, and serve. SERVES 4

Chicken in Peanut Sauce

(Gai Pad Nam Tua)

Ingredients • 1 lb Chicken breasts 1/2" x 1/2" strips • 1/4 cup Green onions chop coarse • 2 tbsp Curry powder/paste (Thai Red) • 1 tbsp Garlic chop fine • 1 tbsp Ginger chop fine • 1 tbsp Lemon grass chop fine • 1 tbsp Galangal chop fine • 1 tsp Chili paste • Peanut oil • 1 cup Coconut milk • 2 tbsp Peanut butter • 2 tbsp Roasted peanuts crushed • 1 tbsp Fish sauce • 1/2 tbsp Palm sugar • 2 cups Snow peas or Brocolli florets

Directions Cut chicken into strips

Mix green onions, garlic, ginger, lemon grass, galangal, curry powder and chili paste. Add chicken and toss to coat. Set aside for 20 minutes.

If using brocolli, blanch 2 minutes.

Heat wok. Add peanut oil, chicken mixture. Stir fry 3 minutes until chicken loses pink color.

Add coconut milk, peanut butter, crushed peanuts, fish sauce and palm sugar. Cook 3 minutes until sauce begins to thicken.

If using snow peas, add and simmer until color changes. If using brocolli, add and simmer until heated through.

Serve over rice.

Yield - 4 cups

BBQ Chicken

(Gai Yang)

Ingredients • 2 lb Chicken parts • 2 cups Coconut milk • 3 tbsp Galangal chop fine • 3 tbsp Garlic chop fine • 1 tbsp Lemon grass chop fine • 3 tbsp Golden mountain sauce • 3 tbsp Oyster sauce • 1 tbsp Curry powder (Thai Yellow) • 1 tbsp Sesame oil • 1 tbsp Palm sugar • 1/2 tsp White pepper ground

Directions Mix coconut milk, galangal, garlic, lemon grass, golden mountain sauce, oyster sauce, curry powder, sesame oil, palm sugar and pepper.

Pour over chikcen parts, mix to coat, marinate overnight.

Preheat oven to 500F.

Place chicken on rack over drip pan in oven, reduce heat to 350F, bake 1 to 1-1/2 hours, until golden brown.

Yield - 12 pieces approximately

Thai Steamed Mussels Ingredients

• 500 g/1 lb mussels • 125 g/4 oz white fish fillets • 125 g/4 oz raw prawns • 1/2 teaspoon chopped garlic • 1/2 teaspoon sugar • 1/2 teaspoon ground black pepper • 2 teaspoons finely chopped fresh coriander • 1/4 teaspoon finely grated kaffir lime rind or lemon rind • 1 tablespoon finely chopped spring onions (scallions) • 2 teaspoons fish sauce • 2 teaspoons cornflour (cornstarch) • 1 egg white

Directions Scrub mussels and beard them as described above, discarding any which are not tightly closed. Steam in a pan with very little water until they open. Discard any that do not open. Remove the top shells and discard.

Finely chop the fish and prawns, either by hand or in a food processor. Crush the garlic with the sugar and combine with all the other ingredients. Mix into the fish, and cover each mussel with a teaspoon of the mixture, moulding it over the mussel. If liked, top each with a slice or two of red chilli. Steam over boiling water for 8-10 minutes or until the fish and prawn paste is cooked. Serve warm or at room

Sea Scallops

In Sweet Chili Sauce Only marinate for 10 minutes, any longer will cause the limejuice to "cook" the raw scallops and the flesh will become mushy when cooked. This recipe can also be made with peeled and deveined jumbo prawns or a filet of fish, such as black bass or red snapper.

Makes: 4 servings

Ingredients:

Marinade 2 tablespoons fresh lime juice 1 teaspoon grated lime zest 1-tablespoon fish sauce 1 teaspoon grated ginger

1 1/2 pounds sea scallops

2 tablespoons vegetable oil

1/4 cup sweet chili sauce 2 tablespoons chicken broth 2 teaspoons fish sauce

Hot steamed rice 1/4 cup coarsely chopped cilantro

Cooking:

1. Combine marinade ingredients in a medium bowl. Add scallops and stir to coat. Let stand for 10 minutes. Drain scallops and pat dry with paper towels.

2. Heat a wide nonstick frying pan over medium-high heat

• Sesame-Crusted Chicken Strips With Sweet And Sour Lemon Dipping

Sauce Makes: 4 servings

Ingredients:

Marinade 1 tablespoon cornstarch 1 tablespoon fresh lemon juice 1 teaspoon soy sauce

1 pound chicken tenders or boneless skinless breasts

Sauce 1/3 cup water 1/3 cup fresh lemon juice 2 teaspoons packed brown sugar 1 teaspoon honey 1/2 teaspoon soy sauce 1/4 teaspoon white vinegar 1/4 teaspoon freshly grated ginger Zest from 1 lemon

1 cup panko (Japanese-style bread crumbs) 3 tablespoons untoasted sesame seeds 1 egg, lightly beaten Vegetable oil for deep-frying 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Cooking:

1. Combine marinade ingredients in a bowl. If using chicken breast, cut crosswise into 1-inch strips. Add chicken and stir to coat. Let stand for 15 minutes.

2. Combine sauce ingredients in a small saucepan. Set aside. 3. In a 2-quart saucepan, heat oil for deep-frying to 350 degrees F. Mix panko and

sesame seeds in a shallow bowl. One at a time, dip chicken strips into egg, drain briefly, then coat with panko mixture. As the chicken strips are coated, deep-fry

chicken, a few strips at a time, turning once until golden brown, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels.

4. Place sauce over medium-high heat and bring to a boil; cook until sugar dissolves, about 2 minutes. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour sauce into a bowl for dipping and serve with chicken.

Gaeng Som Gung Sour Prawn Curry

Ingredients • 16 fresh prawns about 3" long • 4 cups of chicken stock • 3 tablespoons of sesame oil • 1 tablespoon ginger, freshly ground • 2-3 tablespoons of sour curry paste • 1/4 cup fish sauce - nam pla • 1 tablespoon tamarind concentrate mixed with 3 tablespoons water • 1-2 tablespoons palm sugar (to taste) • 2 cups of very coarsely chopped green vegetables • 1 cup of pineapple chunks (preferably fresh)

Directions 1. Peel, de-vein, and behead the shrimp, leaving only the small tail shells on.

2. add three tablespoons of sesame oil, one tablespoon of freshly ground ginger, and the sour curry paste

3.. mix and leave to marinade for one hour. 4. . Heat a wok and then stir fry the prawns in the marinade until they just starts to

change colour.

5. remove from the stove and set aside 6. . Heat the stock to simmering point.

5. Add all the ingredients except the prawns and pineapple, and return it to the boil. 6. Add the prawns, and the marinade and simmer until the prawns are cooked

through. 7. Add the pineapple, bring to the boil and then serve.

note: that this can also be prepared as a stir fry dish by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoons of stock to the wok).

Thai Fish Balls Ingredients

• 500g White Fish Fillets • 2 tsp Red or Green Thai Curry Paste • pinch of Salt • 1 Tblsp Fish Sauce • 1 Tblsp chopped Coriander Leaves • Oil for deep frying

Directions Chop the fish roughly into chunks then process in food processor until it makes a paste. Add the fish sauce, curry paste and salt and blend for another 30 seconds til well mixed.

Transfer to a bowl and mix in the coriander. Roll into small balls and chill in the fridge for half an hour or so to set firm.

Deep fry for about 2 minutes, drain on kitchen paper, stick a toothpick into each and serve with Sweet Thai Chilli Dipping Sauce.

Khao Neow Sod Sai Gai Chicken Stuffed Sticky Rice

Ingredients • 1lb chicken breast, finely chopped • 1 egg • 1 tablespoon tapioca flour • 2 tablespoons ground pepper • 4 spring onions finely sliced • 1 tablespoon coriander, chopped • 10 oz cooked sticky rice

fish sauce - nam pla, sugar, leaf lettuce, tomatoes, fresh Thai chilli peppers, and pineapple for serving.

Directions 1. In a large mixing bowl, mix together the chicken, egg, tapioca flour and all the seasoning ingredients with spring onions and corianders except the sticky rice, 2. form into 1/2 inch balls in diameter. 3. Surround each ball with a layer of sticky rice. 4. Line the steamer layer with lettuce, cabbage or other seasonal green leaves, 5. rub thoroughly with the cooking oil . 6. Place the balls on the leaves, spacing well apart about 1-2 inches to prevent them from sticking to each other . 7. Steam over vigorously boiling water for about 20 minutes until cooked. Remove.

For serving, arrange on a serving plate together with assorted fresh vegetables and a chili sauce. Serve immediately

Aromatic Grilled Beef Salad Makes: 4 - 6 servings

Ingredients:

3/4 pound flank steak 1-tablespoon soy sauce 1/2 teaspoon ground black pepper 2 teaspoons vegetable oil

4 cups shredded Napa cabbage 1 cup thinly sliced fresh shiitake mushrooms

Dressing 1/4-cup fresh limejuice 3 tablespoons soy sauce 1-tablespoon vegetable oil 1-teaspoon sesame seed oil 2 tablespoons sweet chili sauce 1 stalk lemongrass, bottom 4-inches, minced 1/3 cup thinly sliced shallots 1/4 cup chopped cilantro 1/4 cup chopped mint 3 tablespoons chopped Thai basil or sweet basil Zest from 1 lime 1-tablespoon sugar

Cooking:

1. In a small bowl, combine dressing ingredients; mix well. Let stand for 10 minutes for flavors to blend.

2. Marinate beef with soy sauce and pepper for 10 minutes. Place a grill pan over medium-high heat until hot. Brush pan with oil. Place meat in pan and cook, turning once, until browned on both sides but still medium-rare, 3 to 4 minutes on each side. Remove from pan, place on a cutting board, and loosely cover with foil. Let stand for 10 minutes then cut meat across the grain on the bias.

3. Place cabbage and mushrooms in a large bowl. Reserve 2 tablespoons of the dressing; pour remaining dressing over cabbage mixture and toss. Place on serving plate.

4. In the same bowl, toss meat slices with the remaining dressing. Spoon over cabbage and serve.

Fried Fish with Tamarind Sauce (Pla Jian)

Ingredients • 2 lb Firm white fish - whole, fillets, cutlets or steaks • 1 tsp Salt • 1 tsp Turmeric ground • 1/2 tsp Black pepper ground • Peanut oil for shallow frying • 1/2 tbsp Garlic chop fine • 1/4 cup Tamarind liquid • Soya sauce or Fish sauce to taste • 1 tbsp Palm sugar • 1/2 tsp Chili paste • 3 tbsp Green onions sliced thin • 2 tbsp Coriander leaves whole

Directions Rub fish with the salt, turmeric and pepper.

Heat the oil and fry the fish over medium heat until golden brown on both sides. Drain on paper towels.

Pour all but 1 tbsp of the oil from the wok and add the garlic. Stir fry until the garlic is slightly browned.

Add tamarind liquid, soya sauce, fish sauce, palm sugar and chili paste, and bring to a boil.

Add the fish and simmer until sauce thickens slightly, spooning it over the fish as it cooks.

Add green onions and simmer 1 minute.

Serve garnished with coriander leaves.

Yield - 2 lb

GARLIC BUTTER FRIED GRASSHOPPERS Ingredients: Directions:

1/4 cup butter 6 cloves garlic 1 cup cleaned insects

Melt butter in fry pan. Reduce heat. Saute garlic in butter for 5 minutes. Add insects. Continue sauteing for 10-15 minutes, stirring occasionally.

CRACKERS AND CHEESE DIP WITH CANDIED CRICKETS Ingredients: 8 oz. cream cheese 4 oz. shredded cheddar cheese 1 tsp. Worchestershire sauce 2 tsp. chopped onions 1 tsp. chopped green pepper 2 tsp. Miracle Whip candied crickets

Directions: Soften cream cheese. Introduce remaining ingredients. Spread mixture on cracker and top with a candied cricket.

DRY ROASTED GRASSHOPPERS Directions: Spread fresh, frozen and cleaned insects on paper towels on a cookie sheet. Bake at 200 degrees for 1-2 hours until desired state of dryness is reached. Check state of dryness by attempting to crush insect with spoon.

Fish and Tamarind Soup yield: 6 servings.

Ingredients • 1 tablespoon vegetable oil • 8 shallots, chopped • 6 cloves garlic, crushed • 1/2 teaspoon crushed red pepper • 1/2 teaspoon ground turmeric • 6 cups water • 6 stalks lemon grass, ground • 1/4 cup tamarind juice • salt to taste • 2 pounds red snapper fillets, cut into 1 inch pieces

Directions Heat oil in a large saucepan over medium heat. Mix in shallots, garlic, crushed red

pepper, and turmeric. Cook and stir until shallots are tender, about 5 minutes. Pour water into skillet, and mix in lemon grass and tamarind juice. Season with salt.

Bring the mixture to a boil. Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.

Stuffed Crabs

(Poo Cha)

, This recipe is usually made with fresh crabs; the crabs are cooked, the meat is removed and mixed with the other ingredients, the mixture stuffed back into the cleaned crab shells, and then fried. If you would like to make the recipe with canned crab meat, you can stuff the mixture into crab shells if you can find them, or any other type of seafood shells, or you can simply form the crab mixture into cakes without any shell.

Ingredients • Fish sauce to taste • 3 tbsp Lime juice • 1 tbsp Garlic chop fine • 1 tbsp Palm sugar • 1 tbsp Chili paste • 6 Crabs, small OR • 1/2 lb Crab meat • 1/2 lb Ground pork • 1/2 lb Shrimp or Prawns chop fine • 1/4 cup Green onions chop fine • 1 tbsp Coriander leaves chop fine • 1 tbsp Garlic chop fine • 1 tbsp Fish sauce • 1 tbsp Corn starch • 1 tsp Soya sauce • 1/2 tsp Black pepper ground • 1/2 tsp Salt • 1/2 tsp Chili paste • 1 Egg • Peanut oil for deep frying

Directions Combine fish sauce, lime juice, garlic, palm sugar and chili paste in a bowl and mix to dissolve sugar. Set aside.

If using fresh crabs, steam for 30 minutes or until cooked. Remove crab meat from shell, being careful not to destroy the shells.

Mix crab meat, ground pork, shrimp or prawns, green onion, coriander leaves, garlic, fish sauce, corn starch, soya sauce, black pepper, salt, chili paste and egg.

If using crab shells, stuff shells with mixture. If not, form mixture into 6 cakes about 3/4 inch thick.

Heat oil to 350F and deep fry shells / cakes for 8-10 minutes until golden brown.

Drain on paper towels and serve with sauce on the side.

Yield - 6 shells / cakes

• Sai Grog Issan Sausage

Sai Grog Issan Sausage I guess every country has some variant on sausages, and this is the local issan (NE Thailand) variety.

If you have sausage casing you can of course make this in conventional sausage form, however as this is a messy job you can also do as we do and form the sausage meat into patties the size of small hamburgers and eat them that way.

Thai sausages use rice as the filler/binder to extend the meat.

Sai Grog (the actual sausage)

Ingredients • 1 pound minced pork • quarter cup minced garlic • half cup of steamed sticky rice • 1 teaspoon black pepper • 1 teaspoon salt • 1 teaspoon MSG (optional) • quarter cup lime juice • 2 tablespoons of fish sauce

Directions

Combine the ingredients and place in a covered dish in a cool place overnight. Stuff your sausage casings, or form patties or meat balls from the mixture. Steam for 30 minutes.

Sai Grog Tod (a sausage meal)

Ingredients • Sausages (see above)

Quarter cup each of:

• freshly roasted peanuts • ginger, sliced very thinly • shallots, sliced very thinly • lemon grass, bruised and sliced very thinly • prik ki nu (green birdshit chilles), julienned

Directions Place the sausages on a grating over a charcoal brazier and cover with an upturned wok or other metal cover to trap smoke, and cook, turning occasionally, for 5-6 minutes (until cooked to a golden brown).

If you have formed sausages, they should be sliced on the diagonal into quarter inch thick slices.

Arrange on a platter with the accompaniments, and serve with your favorite dips such as nam jim satay and nam prik narok perhaps).

If you've made patties of the sausage meat, then serve as "Thai hamburgers" and add your favorite relish.

Seafood Clay Pot

(Bot Daek)

This recipe is traditionally made in a clay pot, but any pot may be used.

Ingredients • 2 cups Fish or chicken stock • 1/4 cup Shallots slice thin • Fish sauce to taste • 2 tbsp Lime juice • 1 tbsp Garlic slice thin • 1 tbsp Lemon grass slice thin diagonally • 1 tsp Chili paste • 2 Lime leaves (Kaffir) • 6 oz. Rock cod or any firm white fish cut into 6 pieces • 6 Mussels cleaned and debearded • 6 Prawns shelled and de-veined • 6 Scallops • 2 Squid cleaned • 2 Snow crab legs • 1/2 cup Coriander leaves

Directions Slice the squid tubes into 1 inch rings. Chop crab legs into 3 pieces each.

Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.

Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.

Add the scallops and crab legs. cover and boil for another 30 seconds.

Add the prawns and squid. Remove from heat and stir to mix.

Serve garnished with coriander leaves.

Yield - 6 pieces of each type of seafood

Thai Vegie Dishes

Spicy Thai Pizza

Serving Size : 6

Ingredients 3 cups Cooked brown rice 2 cups Shredded mozzarella cheese 1 cup Crunchy peanut butter 1 Egg -- beaten Vegetable cooking spray 1/2 cup Hot water 1/4 cup Cilantro -- minced 2 tablespoons Soy sauce 3 tablespoons Dark sesame oil 1/4 teaspoon Ground red pepper 2 cups Broccoli flowerets 1 medium Red onion -- chopped 2 large Carrots -- julienned

Directions Combine rice, 1 cup cheese, 1/4 cup peanut butter and egg in large bowl. Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking spray. Bake at 400 degrees F. for 8 minutes. Mix remaining 3/4 cup peanut butter, water, cilantro, soy sauce, 2 tablespoons sesame oil and red pepper in small bowl; set aside.

Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame oil in large skillet over medium-high heat until tender-crisp. Spread sauce over crust; top with vegetable mixture. Sprinkle with remaining 1 cup cheese.

Bake at 400 degrees F. for 10 to 12 minutes. Let stand 5 minutes before serving. Each serving provides: * 543 calories * 24.2 g. protein * 35.8 g. fat * 36.2 g. carbohydrate * 5.3 g. dietary fiber * 59 mg. cholesterol * 694 mg. sodium.

Thai/Hawaii Noodles

Ingredients and Directions Cook UDON noodles ... • rinse cooked noodles in water to remove excess starch Pour the following seasoning over noodles ... • vinegar - japanese or apple cider/brown - NOT white vinegar • sugar • soy sauce or salt • red pepper - dried flakes • bean sprouts - use a lot or just a little • --- mix the above to combine Make garlic oil ... • put 3 large garlic cloves -diced- in very hot oil then cook • until it begins to brown nicely • --- pour garlic oil over noodles and mix to combine Garnish with ... • plain roasted peanuts - crushed • a thin layer of bean sprouts • chinese parsley (cilantro)

Thai Vegetarian Noodles

Yield: 8 servings

Ingredients

10 oz Pad Thai noodles 1/4 c Olive oil 2 ts Minced garlic 1 c Broccoli florets 3/4 c Sliced onions 2/3 c Sliced snow peas 1/2 c Diced celery 1/4 c Julienned carrots 1/4 c Diced red bell pepper 1/4 c Diced mushrooms 3 tb Crushed unsalted peanuts 2 tb Thai sweet black bean sauce (sii- iw^ dam) 1 tb Rice vinegar 2 ts Soy sauce 1 ts White pepper 2 tb Chopped mint leaves, plus 1 sprig mint 1 c Fresh bean sprouts 2 tb Thinly sliced leeks

Directions Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside.Heat olive oil in a large skillet over high heat. Add garlic and saute, stirring, until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper & noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes . Stir in chopped mint. Transfer to a platter, sprinkle with bean sprout & leeks and garnish with mint sprig.

Eggplant with Tofu

Ingredients 3/4 lb Japanese eggplant (about 3 cups sliced) 1/4 lb tofu 6 T oil 2 to 3 cloves garlic, crushed 1 to 5 red chili peppers, seeded and chopped 10 to 15 sweet basil leaves 1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste)

Directions Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings.

Hot & Sour Mushroom Soup (Tom Yam Het)

Yield: 3 servings

Ingredients 3 c Vegetable stock 1 ts Nam Prik Pow sauce 1 Inch Lemon grass -- finely chopped into rings 3 Kaffir lime leaves -- roughly torn into three 1 ts Sugar 2 tb Lemon juice 2 oz Oyster mushrooms -- coarsely separated -OR- button mushrooms 2 sm Fresh red or green chilis - (more if desired) -- crushed to split open

Directions In a large pan, bring the vegetable stock to the boil and stir in the Nam Prik Pow sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves.

Fried Rice with Basil (Khao Pad Krapow)

Yield: 2 servings

Ingredients 1 Garlic clove; finely chopped 1 sm bundle long beans OR French/Snap beans cut into 1/2" pieces 3 sm Fresh red or green chilis-- finely chopped 1 c Fresh button mushrooms -- halved 1 sm Red or green pepper; diced 1/2 ts Sugar 1 sm Onion; chopped 3 tb Light soy sauce 2 c Cooked rice 15 Sweet basil leaves

Directions In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish.

Miang Kam

Ingredients -shredded coconut (a cup) -diced red union (half a cup) -diced lime (half a cup) -peanuts (half a cup) -dried shrimps (half a cup) -"shaploo" leaves (50-70 leaves) -sliced hot greet pepper (option) (a table spoon) -sliced lemon grass (option) (half a cup)

Sauce Shrimp Paste(one third of a cup) coconut sugar (two thirds of a cup)

Directions

-heat the sugar until it melts then add the shrimp paste, stir it while it is boiling or it will burn; taste (after it cools!) if it tastes right or add some of the sugar or shrimp if needed. (The right taste should be between sweet and salty.)

Instructions for the preparing the shredded coconut: Buy a whole coconut from any food market . It should not cost more than $1 (or 5 baht in Thailand). Then break open the shell and take out the meat. Wash it thoroughly.. Then shred it (without peeling the brown skin that is attached to the white part to the shell) into a 1x1 milimeter shreds. Put the shredded coconut in a hot pan and stir it until it is all brown (should take about 20 minutes with medium heat)

How to serve

Arrange all the ingredients in a compartmentalized dish (if you have one, otherwise put each ingredient in cup). Each guest will sit around preparing his/her own portion. If "Shaploo" leaves are not available, lettuce or spinach could be substituted. Each person takes some of each ingredient and puts it on the leaf, drop about half a tea spoon of the sauce on them; wrap the leave and eat it. The combination of the taste and smell is the rule of the game! One can leave anything out if does like it but make sure the lemon slice is used.

Ginger Soup (Tao Huay Nam Khing)

Ingredients

500 g of soybean 12 cups of water 2 tablespoons of Calcium Sulfate 4 tablespoons of tapioca flour 1 kg of old ginger

Method

1. 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 soup

Clean ginger and pound it lightly, add it to water and boil it. When serve add brown sugar to ginger soup and add harden soymilk or sometimes add crispy fried doughstick.

Crispy Gelatin (Woon Krob)

Ingredients

1 1/2 tablespoon of gelatin powder 2 cups of floating jasmine water 2 cups of sugar 2 tablespoon of arrow root flour Artificial food color or nature color

Method

1. Mix gelatin powder with floating jasmine water to pot. 2. Put the pot on fire and stir it until gelatin melt. 3. Add sugar and stir it until it melt then filter it with white and thin fabric. 4. Put gelatin on fire again and simmer it until it sticky then put it down from fire. 5. Split gelatin for mixing with food color. 6. Pour gelatin to mold or tray and let it become stiff. 7. Cut harden gelatin in little piece. 8. Sun-Dried it for 3 times or until its skin hard.

Steamed Banana (Khanom Kluay)

Ingredients

2 1/2 cup of blended ripe banana 1 1/4 cup of rice flour 1/2 cup of tapioca flour 1 1/4 cup of sugar 3/4 cup of concentrated coconut milk 1 cup of scrape coconut fruit 1/2 tablespoon of salt

Method

1. While mix the ingredients, you can prepare the steamed pot by put it on fire. 2. Mix blended ripe banana with rice flour and tapioca flour then knead it by your hand. 3. Add sugar, salt and concentrated coconut milk then stir it. 4. Add 3/4 cup of scrape coconut fruit. 5. Ladle it to chinese cup then steam it on steamed pot about 20 minutes.

Thai Curries/Sauces

Thai Curries & Sauces

There are many kinds of curries and sauces that goe with various dishes. Some are made fresh and some are preserved or pickled. Once made, most of them can be stored for quite a long time. Most Thai families make their own curries and sauces because they can be sure to get the flavor and spiciness the way they like it.

The following is a list of some of the most common Thai curries and sauces and their uses.

First, we start with the curries....

Green Curry Paste 1 ts Cumin seeds 1 ts Coriander seeds 6 Fresh green chilies, Chopped 1 tb Chopped lemon grass 1 ts Chopped coriander root 1 tb Chopped shallots 1 tb Chopped garlic 1 ts Chopped galangal 7 Peppercorns 1 ts Salt 1 ts Shrimp paste

Thai Masaman Curry Paste

Ingredients

3 ea Dried chilies 3 tb Chopped shallots 2 tb Chopped garlic 1 t Chopped galangal 1 1/4 tb Chopped lemon grass 2 ea Cloves 1 tb Coriander seeds 1 t Cumin seeds 5 ea Peppercorns 1 t Shrimp paste 1 t Salt

Directions

Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle). Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Thai Red Curry Paste By Pojanee Vatanapan

Ingredients

o 6 ea Dried red chilies o 1 ea Fresh lemon grass

OR o 1 ts Dried lemon grass o 5 ea Garlic cloves, peeled o 3 md Shallots, peeled o 1 ts Kaffir lime zest OR Lemon zest o 1 ts Galanga, fresh or dried*

Directions

Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Separate the seeds & discard them.

Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use.

* If using dried galanga, soak in cold water for 15 minutes.

Makes 1/2 cup.

Thai Yellow Curry Paste

Ingredients

1 ts Cumin seeds 1 ts Coriander seeds

8 Dried chilies 1/2 ts Ground cinnamon 1 ts Salt 1/2 ts Ground cloves 1 tb Chopped lemon grass 2 tb Chopped shallots 1 tb Chopped garlic 1 tb Yellow curry powder

Directions

Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork.

Hanglay Curry Paste

Description

This is a Northern Thai/Burmese style of curry paste

Ingredients

o 3 tablespoons of very thinly sliced lemon grass o 3 tablespoons of palm sugar o 1 tablespoon thick soy sauce o 2 tablespoons of garlic, minced o 2 tablespoons dried red Thai chile peppers, crumbled o 2 tablespoons of shallots (small red or purple onions), thinly sliced o 1 tablespoon ginger, grated o 1 tablespoon shrimp paste o 1 tablespoon coriander seed o 1 tablespoon cumin seed o pinch turmeric powder o quarter cup fish sauce o 1 tablespoon tamarind concentrate mixed with 3 tablespoons water

Directions

Toast the coriander and cumin seeds until fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste.

Shelf life

Will keep 3-4 weeks in a well stoppered container, or may be frozen (Isuggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).

Penang Curry Paste

Description

Penang is a dry curry, probably originating in Malaysia.

Ingredients

o 25-30 dried red chillis: shake them to discard the excess seeds. o 2 tablespoons hom daeng (shallots/purple onions), chopped o 2 tablespoons kratiem (garlic), chopped o 2 tablespoons of takhrai (lemon grass), very finely sliced o 2 tablespoons of chopped coriander/cilantro root o 2 tablespoons of chopped freshly roasted peanuts. o 1 tablespoon grated kha (galangal - use ginger if you can't find

galangal) o 1 teaspoon of toasted coriander seeds o 1 tablespoon kapi (shrimp paste)

Method

Mix together to a fine paste in a food processor.

It is better to make it milder than use less than 2 tablespoons of paste in a curry, but I do not recomend using less than 10 chilis.

Shelf life

You can keep this paste in a well stoppered bottle in a cool place for 3-4 weeks. Alternatively it can be frozen and kept for 3-4 months. I recomend freezing it in an ice-cube tray to form known quantities for subsequent use.

Descriptions and Uses of Some Thai Sauces

Prik Naam Plaa: Fish sauce made with sliced chilies and sometimes, lime juice. This sauce goes with any dish. Sort of like a universal sauce. Fish sauce is fishy and salty tasting. Used instead of salt, it is made from fermented fish, water, peppers and salt. For those who can't tolerate the spiciness of prik kii noo (mouse shit peppers), only the fish sauce will be offered.

Naam Som Prik Dong: Sliced or pureed chilies, vinegar and a little salt. This is a pickled sauce. Used mostly in noodle dishes like Lad Nar, Pad See Aew and noodle soups.

Naam Plaa Hua Hom: Fish sauce, sliced chilies, sliced onions and lime juice. Served with egg dishes.

Naam Plaa Manow: Fish sauce, sliced chilies, crushed garlic and lime juice. Served with beef, poultry and fish dishes.

See Eeu Prik Tham: Chopped or pureed chilies, Thai dark or light sweeet soy sauce with or without vinegar. This sauce is usually served with appetizers like steamed dumplings and spring rolls.

Sriracha Sauce: This sauce comes in a bottle and is available in any Thai food store or market. It has a unique blend of chilies, garlic, salt and vinegar. It goes well with eggs, chicken, steak and seafood..

Prik Pone Dry ground roasted chilies flakes. Sprinkle over rice or noodle dishes for added spiciness only. Good for taking along on trips. In Thailand, people are known to keep adding one or more of these sauces to their food from the beginning to the end of the meal. So the next time you're in a Thai restaurant, ask for them and add some to your favorite dish. You may be surprised at how it can improve the flavor of your food.

Here are some recipes from the heart of Thailand

Naam Jim Kiga

Description

This is a common and tasty dip for barbeque style foods.

Ingredients

o 6 tablespoons prik ki nu (green birdshit chili), sliced thinly o 6 tablespoons prik ki nu daeng (red birdshit chili), sliced thinly o 4 tablespoons hom daeng (shallots), sliced thinly o 3 tablespoons phak chi (coriander plant including root), chopped o 2 tablespoons kratiem (garlic), sliced thinly o 1 tablespoon Naam manao (lime juice) o 1 tablespoon Naam pla (fish sauce)

Method

Saut?e the chilis, shallots and garlic in a little hot oil.

After cooling pur?e the mixture in a food processor of mortar and pestle.

If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.

Cilantro Pesto Rahk Pahk Chee-Gratiem-Prik Thai

Yield: 6 servings

Ingredients

1 ts whole white or black peppercorns 2 tb Coarsely chopped fresh Cilantro roots or leaves 2 tb Coarsely chopped garlic

Method

Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator.

Naam Jim Seua Rong Hai (Tiger Tears Sauce)

Description

This sauce has several regional variations, and this recipe is for the Korat version

The two most important variations are: (a) it can be made with a mixture of fresh chopped chilis and powdered chilis, and (b) it can be made with lime juice instead of tamarind juice.

Ingredients

1 tbs prik phon (powdered red 'birdshit' chilis) 5 tbs naam makham piag (tamarind juice) 1/4 cup naam plaa (fish sauce) khao koor (see method) 1-2 tbs naam tan paep (palm sugar)

Method

First in a medium hot wok or skillet, toast 3-4 tablespoons of uncooked long grain rice until golden, then cool, and grind to a coarse powder in a mortar and pestle, food processor or spice mill. This powder is known as khao koor. Any excess will keep indefinately in a well stoppered container.

Grind dried red chilis to a fine powder, first breaking them, and shaking out and discarding any loose seeds. You will need about a cup of powdered chili (or reduce the other quantities accordingly).

Add about 1 tablespoon of khao koor to the chilis, and then add tamarind juice and fish sauce, in the proportion of three parts tamarind juice to one part fish sauce, stirring until the mixture forms a thin paste of the consistency of tomato ketchup.

Add a little palm sugar to your personal taste.

Storage

The sauce will keep for 3-4 weeks in a well stoppered container in a refrigerator.

Naam Prik Kapi universal Thai dipping sauce

Description

This is the staple dipping sauce eaten with almost anything, and almost universally added to the table setting of any but the most casual dinner. It is as much a signature dish of Thai cuisine as the more familiar (in the west) pad Thai and is traditionally the one dish, other than desserts, cooked by the 'mistress' of the house, as opposed to the servants (if ya' have money!), and is often extremely intricate in its preparation. There are probably as many recipes as there are Thai people, and this is but one example.

The eggplants used - makheua phuang - are very small; the size of green garden peas, and are often added to curries as a crisp morsel that pops in the mouth. You could substitute the golf ball sized makheua pro, but the best alternative to the real thing is probably to omit them.

Ingredients

o 3 tablespoons of Naam pla (fish sauce) o 3 tablespoons of Naam manao (lime juice) o 2 tablespoons of makheua phuang o 1 tablespoon kratiem (garlic) chopped o 1 tablespoon prik ki nu daeng ( red birdshit chilis), chopped o 1 tablespoon kapi (fermented shrimp paste) o 1 tablespoon sugar

Method

In a wok, lightly fry the shrimp paste until aromatic. Crush all the ingredients in a mortar and pestle or food processor, except the makheua phuang which is coarsely chopped and added to the paste after mixing

Northern Thai Tomato-&-Meat Sauce (Naam Prik Ong)

Yield: 4 servings

Description

Not unlike a That version of spaghetti sauce, this is from the regional cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows.

Ingredients

1/4 lb Pork tenderloin 1 ts Minced fresh lemon grass 2 ts Vegetable oil 1 lb Ripe plum tomatoes, chopped 1 tb Minced garlic (3 cloves) 1 lg Shallot, minced 1/2 c Defatted chicken stock or water 2 Serrano chilies, with seeds, chopped 1 tb Fish sauce 1 ts Tiny dried shrimp, minced,-or 1/2 tsp. shrimp paste 1 ts Sugar

Method

Place pork in a food processor and using an on/off motion, process until it is ground. Alternatively, chop pork with a sharp knife. Set aside.

In a heavy, medium-sized saucepan, heat oil over medium high heat. Add garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Add the pork and stir-fry for about 1 minute, or until browned. Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high. Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened. Serve with sticky rice.

Serves 4 as a main dish or 6 in combination with other dishes.

64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL.

Peanut Sauce Naam Jeem Satay

Yield: 1 servings

Description

This richly flavored sauce is usually served with satays.

Ingredients

1 3/4 c Coconut Milk 3 tb Sugar 2 tb Red Curry Paste 1 c Ground Roasted Peanuts 1/4 c Fish Sauce (Naam Plaa)

Method

Combine all the ingredients in a medium saucepan and simmer for 15 minutes, stirring constantly. Makes 2-1/2 cups.

Sweet And Sour (And Hot!) Fish Sauce (Prik Naam Plaa)

Yield: 6 servings

Description

This is a sauce for sweetening/salting/spicing-up any dish being eaten

Ingredients

4 md Clove Garlic, Finely Chopped 1/4 c Fish Sauce (Naam Plaa) 1 tb Hot Red Chili Or Cayenne Pepper Flakes, Crushed** 1/2 c White Sugar 1 c Warm Water 6 tb Fresh Lime Juice **To make it authentic, you should use Thai Prik Kii Nuu (Mouse Shit Peppers) Yield: 1 3/4 Cups Of Sauce

Method

Combine all the ingredients in a small bowl and stir well. Serve at room temperature.

Sweet Hot Garlic Sauce - Naam Jeem Gratiem Yield: 1 servings

Ingredients

1 c Sugar 2 tb Finely Minced Garlic 1/2 c Water 1 ts Salt 1/2 c White Vinegar 1 tb Garlic Chili Sauce

Method

In a small, heavy saucepan, combine the sugar, water, vinegar, garlic and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. Makes about 1-1/2 cups.

Green Mango Dip - Naam Prik Ma-Muang

Yield: 1 servings

Description

A good dip with seafood and fish, fresh vegetables, and boiled eggs.

Ingredients

8 oz Shredded Green Mango 1/4 c Fish Sauce (Naam Plaa) 6 Cloves Garlic, Minced 2 tb Lime Juice 2 tb Shrimp Paste 2 tb Sugar

Method

Place the shredded mango, garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still in shreds. Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables. Makes 2 cups.

Thai Sweet Chili Sauce Yield: 8 servings

Ingredients

1/2 c Rice vinegar 1/2 ts Minced serrano chili 1/4 c Sugar 1/2 ts Ground red chili paste 2 tb Plum sauce 1/2 ts Sweet paprika 1 tb Thai fish sauce 1/2 ts Salt 1 tb Fresh lime or lemon juice 1/2 ts All-purpose flour 2 ts Tomato paste 1 tb Water; *mixed into flour 1 ts Minced garlic

Method

Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days.

Chilis in Oil (Naam Prik Pow)

Yield: 1 serving

Ingredients

4 tb Oil 3 tb Finely chopped garlic 2 tb Sugar 3 tb Finely chopped shallots 1 ts Salt 3 lg Dry red chilis; deseeded -- coarsely chopped

Method

Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce.

Hell Dipping Sauce Naam Prik Na-Rok

Yield: 1 serving

Description

Because it keeps well, this sauce was traditionally used by travelers.

Ingredients

2 c Oil For Deep-Frying 1/2 c Unpeeled Whole Shallots

2 lb Freshwater Fish Fillets 2 tb Shrimp Paste 1 c Dried Green Thai Chili Peppers (Prik Kii Nuu) 1/4 c Fish Sauce (Naam Plaa) 3 tb Palm Sugar 1/2 c Unpeeled Garlic Cloves

Method

Heat the oil in a large skillet to 375øF. Deep-fry the fish fillets until very crispy and golden brown.

Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins.

Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender.

Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste.

Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking .

Chili and Tomato Dip (Naam Prik Nuum)

Yield: 1 serving

Ingredients

2 Medium-sized ripe tomatoes 2 lg Banana chilies or New Mexican or Yellow Wax hot peppers 1 tb Chopped fresh cilantro 2 tb Fish sauce 3 lg Shallots, peeled and halved 1 tb Fresh lime juice 5 Cloves garlic, peeled

Method

Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to de-seed them. Dry-frying, a method of roasting, is simply frying without fat.

Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool.

Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.)

Makes 1 1/4 cups.

7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG SODIUM; 0 MG CHOLESTEROL.

Naam Jeem Kanom Jeeb (Dumpling Sauce)

Ingredients

2 tbsp light soy sauce (see aew sai) 2 tbsp dark sweet soy sauce (see aew dum) or Chinese Hoisin Sauce 1 tbsp white vinegar 1/4 tsp (or to taste) chopped fresh chilies 1/4 tsp salt

Method

Combine all the ingredients and blend well. Serve with Thai (Kanom Jeeb) or Chinese dumplings. Referigerate any remaining portion in a tightly covered glass jar. It will keep for a long time.

Green Vegetable Curry (Gaeng paak Keow Waan)

Ingredients You need some Jasmine Rice (Khaw hawm), and some nam phrik kaeng khiaowan (green curry paste) which you convert to curry sauce as follows:

ingredients - nam jim kaeng khiaowan (green curry sauce)

nam phrik kaeng khiaowan (green curry paste) 1 cup coconut milk 2 tablespoons Maggi sauce 1 tablespoon nam tanpaep (palm sugar) 1 tablespoon kratiem (garlic), minced 1 tablespoon phrik ki nu (green Thai mouse-shit chillies), finely sliced 1 tablespoon kha (galangal), grated (Lemon-grass is okay, too) 1 tablespoon bai chi (coriander/cilantro), finelychopped 1 tablespoon nam manao (lime juice) 1 tablespoon bai manglaek(sweet basil), finely chopped 1 tablespoon prikthai ong (green peppercorns) 1tablespoon nam phrik pow (roasted chillies in soybean oil) 2 bai makrut (kaffir lime leaves), shredded, or half a teaspoon lime zest freshly ground prikthai (black pepper) to taste.

Directions In a saucepan over medium heat combine the ingredients and simmer for 5 minutes, stirring occasionally. Taste for flavour balance and adjust as necessary. Transfer to a sauce boat or small bowl.

To complete the dish you need half a cup each of various vegetables to makea total of 3 cups. I suggest cauliflower (separate the florets, and slice thestalk thinly), asparagus, baby corn (cut lengthwise in half), bamboo shoots,Thai eggplants (or standard aubergine, cut into balls with a melon baller), and snow peas.

Place these in a bamboo steamer and steam until barely cooked (they should still be firm and snap when bent).

Serving & Storage

Place the vegetables in separate serving bowls. Each diner then helps themselves to rice, a selection of vegetables, and the curry sauce. For flavour contrast the vegetables can also be eaten with any of the standard Thai dipping sauces (adjusted if necessary to vegetarian/vegan requirements).

Serves 4

Paak Tom Kati

Description The name literally means 'vegetables boiled in coconut milk'.

makheua phuang are very small Thai eggplants, that resemble crunchy garden peas. If (as I expect) they are not available near you, then I suggest you use tender garden peas, raw. If you can only get frozen peas, then drop them in hot, not boiling water, until defrosted, then transfer to ice water to stop the cooking and then strain thoroughly.

If paak bung (swamp cabbage) is not available, substitute spinach.

Thai long beans, tua paak yao (sometimes called yard beans or yak's tails), can be replaced with ordinary western long beans.

prikthai ong, or green peppercorns are sold in Thailand on the stem, making them easy to discard before serving, but I suggest that if you canonly get loose peppercorns, that you put them in a small muslin bag or 'spiceball'

Ingredients 1 cup coconut milk half a cup makheua phuang (Thai eggplant) cup tua phak yao (long beans), broken into 2" pieces cup of mushrooms, sliced cup phak bung (swamp cabbage), shredded cup phakat khao (Chinese cabbage) 2 tablespoons hom daeng (shallots/purple onions), sliced finely 1 tablespoon light soy sauce 1 tablespoon [palm] sugar 1 tablespoon prik ki nu daeng (red mouse shit chilis), finely sliced 1 tablespoon prikthai ong (green peppercorns) 1 teaspoon bai makrut (kaffir lime leaves) shredded, or teaspoon of lime zest

Directions In a saucepan bring the coconut milk to a gentle simmer and mix in the sugarand soy sauce, and stir in the lime leaves. Add the shallots and pepper, and gently simmer for 1-2 minutes until aromatic. Taste for the balance of sugar and salt, and adjust if necessary.

Add the vegetables, and return to a boil. Simmer gently until just cooked (If using garden peas, do not add them until the other ingredients are almost cooked, and then serve as soon as they are warmed through).

Remove the peppercorns, and serve with either rice or noodles

serves 4

Thai Green Papaya Salad (Som Tam)

Ingredients • shredded green papaya about 2 cups • fish sauce...............2 tablespoons • palm sugar...............1 1/2 tablespoons (if not available can substitute it with

regular sugar) • lime juice...............3 tablespoons • tomato (wedged)..........1/2 cups • dried shrimps............1/3 cups • peanuts..................1/4 cup • green chilli.............10 of them • fresh garlic.............5 pieces

Directions Use mortar and crush the chilli and garlic, add shrimps, continue crushing, add sugar, continue beating with the pestle, add the papaya, beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat, beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat . you may need to add either sugar, fish sauce, or lime. The final taste on the balance between sweet, (pepper) hot, salty, and sour. 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.

Ingredients

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

Directions

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. ? cup of onion, sliced ? cup of tomato wedges ? cup of cucumber, sliced ? cup prik chi fa (Thai jalapenos), julienned ? cup of broccoli florets, blanched ? cup of bean sprouts

Instructions 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 ? cup of lime juice ? 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)

Instructions 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 foodprocessor 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).

Pad Thai - Vegetarian Ingredients

• 2 qt ; water • 3/4 lb mung bean sprouts • 6 oz rice noodles (1/4-inch wide)

SAUCE

• 3 tbsp fresh lime juice • 3 tbsp catsup • 1 tbsp brown sugar • 1/4 cup fish sauce* or soy sauce

Remaining Ingredients • 3 tbsp peanut oil or vegetable oil • 3 to 4 cloves garlic, minced or pressed • 1 tbsp fresh chile, minced or • 1 1/2 tsp crushed red pepper flakes • 2 cup carrots, grated • 4 large eggs, lightly beaten with a pin • 2/3 cup peanuts, chopped • 6 to 8 scallions, chopped (about 1 cup)

Directions *Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening.

In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.

Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.

Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol.

Buddha's Delight A special dish to help get your Yin/Yang in better balance. Especially popular during the Chinese New Year

Ingredients • 15g. (1/2 oz.) dried bean curd skin sticks • 1/3 cup (15g./1/2 oz.) dried tiger lily bulbs • 3-4 tbs. (15 g.) dried wood ears (black fingers) • 10 g. (1/4 oz.) dried black moss • 50 g. (2 oz.) bamboo shoots • 50 g. lotus root • 50 g. straw mushrooms • 4 tbs. oil • 1-1/2 tsp. salt • 1 tsp. sugar • 1 tbs. light soy sauce • 1 tsp. cornstarch mixed with 1 tbs. cold water • 2 tsp. sesame oil for garnish

Directions Soak dried veggies separately in cold water overnight, or in warm water for at least an hour. Cut bean curd sticks into short lengths. Cut bamboo and lotus root into small slices. Heat wok. When hot put in half the oil and wait until it smokes. Stir fry all dry veggies with a little salt for one minute.

Remove vegetables from wok and set aside. Add and heat remaining oil and stirfry rest of the veggies with salt. Add partly cooked dry veggies, sugar, soy sauce, stirring constantly. If it dries out add a little water. When cooked add cornstarch mix. Garnish with sesame oil and serve immediately.

Vegan Thai Curry Ingredients

• 3 small onions • 4 pieces of garlic • 1 dl herb broth • 4 dl coconut milk • 2 teaspoons red curry paste • 3 teaspoons coconut paste (santen) • 500 gr tofu • 500 gr mixed vegetables (mushrooms, mangetouts, zuchinni or whatever).

Directions Heat up a little vegetable oil, and throw in the roughly chopped onion.

Stir 'till it gets a little brownish, then add the finely chopped or mashed garlic. stir a little, then add vegetables. Stirfry untill the vegetables are slightly cooked.

Add tofu in small cubes and stirfry untill they're a little brown. Heat the coconutmilk and mix with the broth and the curry paste. Stir and wait untill everything is thoroughly mixed.

Wait until the coconut milk mixture boils and add to the vegetables and onions. Add coconut paste to thicken the curry. Leave on fire for a while and mix regularly. Add fresh coriander leaves and serve with rice.

Thai Pumpkin Soup Serving Size: 6

Ingredients • 2 cans fat-free, less-sodium vegetable broth -- (16 ounces -or equivalent fresh) • 1 can pumpkin -- (15-ounce) • 1 can mango nectar -- (12-ounce) • 1/4 cup reduced-fat chunky peanut butter • 2 tablespoons rice vinegar • 1 1/2 tablespoons minced green onions • 1 teaspoon grated peeled fresh ginger • 1/2 teaspoon grated orange rind • 1/4 teaspoon crushed red pepper • 1 garlic clove -- crushed • chopped fresh cilantro -- (optional)

Directions Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated.

Ladle into soup bowls. Sprinkle with cilantro, if desired.

Yield: 6 servings (serving size: 1 cup).

CALORIES 142 (27% from fat); FAT 4.2g (sat O.9g, mono l.9g, poly l.3g); PROTEIN 5.6g; CARB 20.7g; FIBER 4g; CHOL Omg; IRON 1.4mg; SODIUM 401mg; CALC 29mg

Kaeng Liang Ingredients

Spice mixture

• 10 black pepper corns

• 1 tablespoon shrimp paste • 3 tablespoons fish sauce • 10 shallots - or small red or purple onions • 1/2 cup dried shrimp

Other ingredients

• 1 tablespoon red curry paste • 2 tablespoons chili paste in oil • 1 tablespoon fish sauce • 5 cups of vegetables • 5 stems of fresh Thai basil • 4 cups vegetable stock

Directions In a mortar and pestle or food processor, grind the spice mixture ingredients to a smooth paste. Bring the stock to a boil and add the spice mixture, curry paste, and chili paste in oil, and stir until thoroughly mixed. When it is again boiling, and mixed, stir in the fish sauce. Add the vegetables and basil, stir until cooked. The vegetables should be minimally cooked.

Taste and adjust the saltiness by adding more fish sauce if required. Many people especially love this dish if it's seasoned with fish powder with chile.

Thai Desserts

Thai Sticky Rice and Mango (Khao Nieow Ma Muang)

Ingredients 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

Directions:

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 Cream Ingredients

6 bananas 12fl oz/375ml/ 2 cups coconut milk 2tbs/30 ml granulated sugar 0.5 tsp/2.5ml salt Peel the bananas 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

Ingredients • 3 oz short grain rice • 1 pint coconut milk • 1/2 pint milk • 1 strip lime rind • 2 oz caster sugar (powdered sugar) • knob of butter • pinch ground star anise

Oven 170c / 325f / Gas 2

Directions Mix the rice with the coconut milk, milk, lime rind and sugar. Pour the rice mixture into a lightly greased 2.1/2 pint shallow ovenproof dish and dot the surface with a little butter.

Bake in the oven for about 30 mins. Remove and discard the lime rind. Add the pinch of star anise stir well and return to the oven. Cook an additional 1 to 2 hrs or until almost all the milk has been absorbed by the rice and a golden brown skin has formed on the top of the pudding.

Serve warm or chilled. Serve with fresh or stewed fruit.

Banana Rice Pudding Ingredients

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

Directions

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. Pell 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 Note: This is a hot weather dessert, and you can serve it over ice cubes to make it really cold.

Ingredients 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.

Thai Light Orange-blossom Oranges Ingredients

• 2 cups water • 1 cup sugar • 3 whole star anise • 2 teaspoons orange flower water -- optional • 6 large oranges • fresh mint

Star anise is used as a flavoring and as a garnish. It's a seed pod, brown and star-shaped. Do not eat it. Orange flower water is available in the liquor sections and in specialty foods sections.

Directions Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolved. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise. The above syrup can be made 1 day ahead. Cut peel and pith from oranges with knife. Slice oranges crosswise into 1/3-inch rounds. Set in bowls. Spoon syrup over. Top with mint. Make day before or morning of. 183 cals Yield: 6 Preparation Time :0:30

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

Procedures: 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

Ingredients

2 cups of rice flour 1 cup of sugar 2 cans of coconut milk (16oz each) 1 teaspoon of salt

Directions 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.

Coconut Custard Note: While this custard can be made in a bowl, you can really impress your guests by baking it inside a small, hollowed-out pumpkin, squash, or young

coconut. It can be served with sticky rice, if wished.

Ingredients 8fl oz/250ml/1 cup thick coconut milk 1tsp/5ml rosewater 80z/240g/1 cup sugar 0.5 tsp/2.5ml salt 3 eggs, lightly beaten (use whites only, if you have some to use up) Dissolve the sugar in the coconut milk, add the rosewater and salt and stir. Add the

eggs (or beated egg whites) and mix well. Pour the resulting custard into a bowl or a scooped out pumpkin, squash shell, or yourn coconut. Put in the top of a preheated steamer and cook for 30 minutes, or until set.

Fak Thong Sang-Ka-Ya (Pumpkin Custard)

Ingredients • 1 small pumpkin • 5 duck eggs • 1 cup coconut cream • 1/2 sugar

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.

Khanom Chan (Multi-Layer Sweet)

Ingredients • 2 cups plain flour • 2 cups rice flour • 2 cups tapioca flour • 6 cups coconut milk • 15 pandan leaves • 5 cups jasmine essence water

Directions 1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover. 2. To make pandan green colouring, slice the pandan leaves and Pound or blend with 1 cup of jasmine essence water. Remove it's chip. 3. Heat the jasmine essence water and coconut milk in a pot, stir frequently until cooked. Leave to warm. Pour into a big bowl. 4. Put all kind of flour into the bowl and knead well. Set aside. 5. Boil the sugar and jasmine essence water, simmer until the syrup become thick. 6. Separate the flour into two bowls. Mix the colouring with the first part of flour. So one part of flour is green another is white. 7. Pour white flour into a tray to make the first thin layer and steam. Remove from the steamer. 8. Pour green flour into a tray to make the second thin layer and steam. Remove from the steamer. 9. Repeat 6. and 7. again and again until fine. The last layer should be green. 10. Leave to cool , cut into pieces to serve.

Ta-Ko Haew ( Water Chestnut And Coconut Custard

Topping)

Ingredients • 5 cups rice flour • 6 cups coconut milk • 3 cups water chestnuts • 7 cups jasmine essence water • 1/2 teaspoon salt small square pandan leaf vessels

Directions 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 mix together, 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 to cool.

Tab Tim Grob (Red Rubies)

Ingredients • 1 cup water chestnuts • 1/2 tapioca flour • 1/2 cup sugar • 3/4 cup jasmine essence water • 3/4 coconut milk • red food colouring • crushed ice

Directions 1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover. 2. Slice the water chestnuts in dice shape and soak in the red food colouring and stir until bright red. 3. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool. 4. Put the flour in a plate and add the water chesfnuts and shake so the pieces become well coated. 5.Heat 5 cups of water to the boil, add the water chesnuts. It will float when cooked and look like rubies. Drain and plunge in cold water immediately. 6. Serve a little water chestnut into dessert dishes, add syrup, coconut milk and ice

Thai Style Roti

Ingredients • 2 cups wheat flour • 1 egg • 1/4 teaspoon salt • 1/4 cup ice cold water • 1 tablespoon melted butter • sugar for sprinkling • sweetened condensed milk for drizzling • oil for frying

Directions 1. Sift the flour into a hill on a clean surface. Make a well in the middle and add in egg, melted butter, ice water and salt. Use your hand to incorporate the mixture into a dough. Knead until the dough is soft and form into balls about the size of a duck's egg. Roll lightly in oil and let rest for three hours.

2. When you are ready to make the roti, roll each ball of dough as thin as it will go, forming a flat disk. Make a pile as you go.

3. Warm frying pan at high heat. Add in oil. Place in the roti, flatten with heavy plate if it puffs up. Fry until light golden brown on both sides. Remove the roti from the pan, sprinkle with a little sugar and drizzle with the sweetened condensed milk.

Black Sticky Rice Pudding (Kao Niow Dahm)

Ingredients • 2 cups whole grain black sticky rice, sweet or glutinous (found in Asian

groceries) • 2 cups, or 1 can, coconut milk • 1/2 cup sugar (or alternative sweetner)

• 1/2 tsp salt • 2 tbsp toasted sesame seeds (optional) • 2 tbsp unsweetened shredded coconut (toasted)-optional • strawberries and mint leaves-optional

Directions Rince rice until water clears. Cover with at least 2" water and soak 4 mor more hours. Drain. Place in heat proof bowl with room enough for the rice grains to expand about a third more than uncooked bulk. Add small amount boiling water, just enough to cover rice. Steam rice--place bowl in large pot, put trivet on bottom along with 2" water. Boil covered. Heat coconut milk, sugar, salt in saucepan. Blend. Keep warm. When rice is cooked and still hot add 1/2 the coconut 'sauce' and thoroughly coat the rice. Let stand 15-20 minutes. Reserve remaining sauce for spooning before serving. Top with sesame seeds, shredded coconut, and/or strawberries, and mint

For a more pudding-like texture, boil rice instead of steaming.

Pumpkin Coconut Dessert This sweet and spicy coconut sauce complements the rich earth flavor of pumpkin, one of nature's incredibly versatile vegetable fruits. Yield:

8 to 10 servings Time: 35 minutes

Ingredients • 1 medium sugar pumpkin*, about 3.5 lbs • 1 can Coconut Milk • 1 & 1/2 cups of sugar • 1 tsp ground cardamom • 1 tsp ground cinnamon • 1/4 tsp salt

*Sugar pumpkins can be found in the produce department or at a farm stand. They are not jack-o-lantern pumpkins but a sweeter, smaller variety grown for cooking.

Directions 1 Halve and seed pumpkin. Cut each half into four equal pieces. In a large pan steam pumpkin in one inch of lightly salted boiling water for 15 minutes. Drain in colander.

2 While pumpkin is draining (and cooling enough to handle), mix Coconut Milk, sugar, cardamom, cinnamon and salt in same pumpkin pan. Bring to a boil and actively simmer, stirring frequently until sugar is dissolved.

3 Slice or peel skin from pumpkin and cut into small bite size squares. Add pumpkin to coconut sauce and simmer for 10 minutes. Bring to room temperature and refrigerate.

4 Delicious served slightly warm or cold. For an extra festive treat, top pumpkin dessert with whipped cream or serve with a side of warm gingerbread.

Coconut Jasmine Rice Pudding Yield: 8 Servings

Ingredients • 4 eggs • 3/4 cup sugar • 2 cans A Taste of Thai Coconut Milk • 2 cups cooked A Taste of Thai Soft Jasmine Rice • 1 cup milk • 1 tsp vanilla extract • 1/2 tsp coconut extract, (optional) • 1/4 tsp salt • 1/4 tsp nutmeg

Directions 1 Preheat oven to 300° (150 C). Lightly butter a 9" x 13" pan. 2 In a mixing bowl, beat eggs and sugar well. 3 Add Coconut Milk, Soft Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg. Mix thoroughly. 4 Make a "water bath" by placing the baking dish into a large pan that has an inch

of hot water in it. 5 Pour the pudding mixture into the baking dish. Stir so all the rice is evenly distributed in the pan. 6 Bake for 20 minutes. Stir pudding to mix the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.

Khanom Krog

Ingredients • 0.5 kg of rice flour • 1 cup of ground fresh onion stems(OR corn, green onions, or pumpkin

pieces) • 1/2 cup of fresh coconut flaked • 1/4 cup of sticky rice flour • 2 1/2 cups of fresh water • 1/4 cup of white sugar • 2 teaspoons of clear • A few dashes of vegetable oil

Directions Thoroughly mix the rice flour and sticky rice flour along with fresh water. Leave sit for some time. Squeeze the fresh coconut meat with water to obtain 2 cups of coconut cream. Add salt and sugar. This coconut cream will be used for the topping later. Each ceramic baking tray has several cups with lids. The entire set must be put on top of a charcoal stove. Clean the tray neatly and dry it. Each cup is wiped with vegetable oil. When the baking tray becomes hot, add the mixture to the level of 2/3 in each cup. Add coconut cream to the top along with onion and cover with the lid. When each cup is cooked well, remove and serve. Each piece of Khanom Krog can be put together to form an oval bite - sized piece.

Khanom Maw Geang Kai 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.

Directions Preheat 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 about 1 inch thick.

Bake for 35-4O minutes. Remove and top it with the fried onion shreds while the custard is still hot. Some put the onion on it a few minutes before the custard pan was taken out from the oven.

The custard or Kha'NOm+Moo"Kaeng should be left cool before serving. Cut the custard in 2" x 2" square and put it on a nice saucer with a small spoon for an individual serving.

To prepare the onion shreds, first peel red small onion, wash it with water and cut it into thin wedges. Heat two table spoons of cooking oil in a wok. When the oil is heated, put in the wedged onion and fry it back and forth until it becomes golden

brown. Take the shreds out of the pan. Leave them on a plated paved with a paper towel to let the oil soaked off.

Miang-Come

While Thais enjoy one-dish snacks and quick dishes from small pavement stalls while out and about during the day, some other snack dishes are normally prepared and served at home or in the workplace. On a typical family veranda, many central and northern Thai families will enjoy traditional snacks with their visitors, seated on a colorful mat around a low khantoke table.

Some of these traditional snacks, such as Miang-Come (Roasted Coconut Wrapped in Leaf with Sauce or Leaf-wrapped Savories), go back many years and involve lots of chewing, good for conditioning the gums and exercising the jaw, which is known to help prevent wrinkles. Nowadays several Thai restaurants offer Miang-Come as an appetizer such a Plub Pla or The Gallery Restaurant in Chiang Mai. A true Thai snack follows several important codes: It must be served in a way that includes more than one person.

It must be easy to eat, not requiring extra plates and utensils. Of course, it must be delicious enough to tempt somebody away from whatever they happen to be doing for a few minutes between breakfast and lunch, or lunch and dinner. The ingrediates must be fresh and unprocessed this ain't a bag of potato chips! It must be quick and easy to prepare and arranged in an attractive way.

Like most traditional Thai snacks, the ingredients of Miang-Come are chosen to complement each other both in taste and in health benefits. Ginger is well known as a natural aid to digestion, and any number of the edible leaves that can be used in the recipe offer some sort of herbal benefit.

Sauce :

1. 1 tablespoon shrimp paste 2. ½ tablespoon sliced shallots 3. ½ tablespoon sliced galangal 4. 1 teaspoon sliced ginger 5. 2 tablespoons chopped dried shrimps 6. 2 tablespoons grated coconut 7. 3 tablespoons chopped unsalted peanuts 8. 1 cup chopped palm sugar 9. 2 ½ cups water

Filling :

• 5 tablespoons grated coconut, roasted in moderate oven until light brown • 3 tablespoons finely diced ginger • 3 tablespoons finely diced shallots • 3 tablespoons unsalted roasted peanuts • 3 tablespoons small dried shrimps, chopped • 3 tablespoons finely diced lime • 2 tablespoons chopped green bird's-eye chillies • 20 edible tree leaves

Preparation :

1. In a saucepan, combine and heat the shrimp paste, shallots and galangal until you smell the aroma, then let it cool.

2. Blend the shrimp paste, shallot and galangal mixture with the coconut, peanuts, shrimp and giner in a food processor, or, if you really want to do it the old-fashioned way, pound the ingredients with a mortar and pestle.

3. Pour the contents into a saucepan, adding the sugar and water. Mix well and keep stirring as it comes to a boil. Reduce the heat and simmer while the mixture shrinks to about a cup, then let it cool.

Serving :

Pour the sauce into a small, decorative serving bowl and arrange the edible leaves, dried shrimps, limes, shallots, small hot chilies, peanuts, gingers and roasted coconuts in separate, very small bowls around it on a medium sized platter. Eating :

Take a leaf and place a small amount of each of the filling ingredients in the middle, top with a spoonful of sauce, and fold up into a little package. Pop the package into your mouth and enjoy the fresh, springy taste

Leaves can be from a variety of edible Thai tree foilage, including Cha Plu (piperaceae) and Thonglaang (coral). Lettuce leaves can also be used as a substitute in the west.

Sweet Sticky Coconut Rice

Makes: 6 servings

Ingredients:

Sweet Coconut Rice 1 1/4 cups sweetened condensed milk One 13 1/2-ounce can unsweetened coconut milk 1/3 cup sweetened flaked coconut 4 cups cooked glutinous rice

Caramelized Pineapple 1 pineapple 1/2 cup packed light brown sugar

1/3 cup sweetened flaked coconut and roasted walnut for garnish.

Cooking:

1. In a 2-quart pan, combine sweetened condensed milk, coconut milk, and flaked coconut; bring to a boil. Reduce heat to low, stirring once or twice; simmer for 5 minutes. Add glutinous rice and cook, stirring occasionally, until rice absorbs liquid. Remove pan from heat and cover.

2. Toast coconut for garnish: Spread coconut in a pie pan and toast in a 350 degree F oven. Stirring frequently, until lightly browned, 4 to 5 minutes.

3. To serve, scoop rice into bowls and sprinkle with toasted coconut and garnish with roasted walnuts.

Red Ruby - Mock Pomegranate in Coconut Milk

Red Ruby is called tub tim krob in Thai. It's famous dessert in Thailand.

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 colouring

Method

1. 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 basin of ice cold water. Then drain and place into the sugar syrup mixture, this prevents the mock pomegranate seeds sticking together. 5. Place sugar and 400ml water into a pan and bring to the boil. 6. Add coconut milk and cook over a moderate heat to scalding point. 7. Add salt and remove from the heat, stir well and allow to cool quickly. 8. Cover with clingfilm until chilled. To serve, place a tablespoon of mock pomegranate in the bottom of a bowl and spoon sufficient cold coconut milk to cover.

Khanom Tua Pap Recipe

Ingredients

1 cup of sticky rice flour 10 tablespoons of floating jasmine water 1 cup of boiled greenbean 1 cup of scrape coconut fruit 1/8 tablespoons of salt 1/2 cup of sugar 1/2 cup of parch sesame Artificial food color or nature color

Directions

1. Steam scrape coconut fruit for 5 minutes. 2. Knead sticky rice flour by add floating jasmine water little by little. 3. If you want many color, you can separate the flour and add color on. 4. Pick flour for sculpt it, make it circle then press it to flat shape and boil it. 5. Laddle it and add greenbean in the middle, then fold it to half circle or maybe roll it. 6. Roll over it with scrape coconut fruit. 7. Mix sugar, parch sesame and salt. 8. When serve, sprinkle it with ingredient no.7 and some greenbean if you want.

Tip for make it good

1. When knead the flour, should sure that it very soft otherwise if it cool, dessert will be hard. 2. Careful the greenbean will come out from the middle of dessert. 3. Good dessert should have flour which soft and sticky, good shape, light color.

Thai Mix Dessert

Ingredients

3 cups of sugar 8 cups of coconut milk, sqeeze with floating jasmine water 1 cup of big tapioca, boil 2 cups of Singapore Lod Chong 2 cups of jackfruit, chop 1 cup of Klong Klang 3 cups of floating jasmine water

Direction

1. Mix sugar and jasmine water, fiter with white and thin fabric then simmer it until it sticky. 2. Mix coconut milk with big tapioca, Singapore Lod Chong, Klong Klang and jackfruit. 3. When serve, add syrup and blend ice if you need more cool.

Superb 9 Layers Thai Desserts

Thai desserts besides artistic they still have a good meaning and valuable that's why many auspicious ceremony still has Thai dessert as a need menu. This time Thai people has celebrated for the Queen which complete 74 years old so they altogether make this superb 9 layers of Thai dessers. I will explain which dessert in each layers.

First layer

From the bottom, this called Kha Nom Chan which has meaning of promotion of your work.

Second layer

This called Khanom Tuay Fu which has meaning of progress of work and life.

Third layer

This called Phoy Thong which has meaning of living long.

Fourth layer

This called Thong Yib which has meaning of rich and wealthy.

Fifth layer

This called Thong Yod which has meaning of rich in the long run.

Sixth layer

This called Med Kha Noon which has meaning of support in your life and work.

Seventh layer

This called Thong Eak which has meaning of the one.

Eighth layer

This called Sa Neh Chan which has meaning of love and beautiful.

Ninth layer

This called Ja Mong Kut which has meaning of the top, you will be on top.

Lod Chong Nam Ka Ti

Ingredient

2 cups of rice flour 1 cup of palm sugar

1/2 cup of concentrated pandanus squeeze 7 cups of red lime water 2 cups of coconut milk 1/2 teaspoon of salt

Direction

1. Knead rice flour with pandanus squeeze and red lime water, add it little by little until it well combine. 2. Filter with white and thin fabric. 3. Add ingredient no. 1 to brass pan and put it on fire. Stir it until it sticky but do not let it too dry or waterly. 4. Pour cool water to basin. 5. Pour ingredient no. 3 to can which has medium hole around the bottom then press and let ingredient come out from that hole to cool water. 6. Try to change water if you see it become hot. 7. Mix coconut milk with palm sugar and salt and boil it. 8. When serve, mix lod chong with coconut milk and add some little ice on top.

Khanom Duang

Ingredients

1 cup of rice flour 1 cup of tapioca flour

1 cup of water 2 cup of scrape coconut fruit 1/2 cup of sugar 2 tablespoons of parch sesame 1 teaspoon of salt 1/2 cup of concentrated coconut milk Artificial food color or nature color

Directions

1. Mix rice flour and tapioca flour with water then paddle it on fire when cooked, put it down and knead it, mix little tapioca flour. 2. Separate the flour and add your color on. 3. Sculpt the flour like worm then steam it in Thai steaming pot until it cooked. Then admix it with scrape coconut fruit. 5. Mix concentrated coconut milk with salt, parch sesame and sugar. 6. When serve add coconut milk to dessert and sprinkle with sesame.

Glutinous Rice Dumpling (Ba Chang)

Even glutinous rice dumpling or Ba Chang is not Thai dessert but you can buy and taste it anywhere especially around China town. Thailand also has a big china town

and there's many Chinese oversea in every city. On Lunar Calendar Festival, evevry chinese oversea will prepare to do glutinous rice dumpling at home.

Ingredients

300 g Belly Pork 500 g Split mung beans 10 Preserved egg yolks 600 g Glutinous rice 20 pieces Chinese mushrooms 10 pieces Roast duck 2 teaspoons Five-spice powder

Seasoning

2 tablespoons Spicy salt 1 Chicken cube 1/4 teaspoon Pepper 1 tablespoon Sugar 2 tablespoons Oil

Chinese Mushroom Marinade

1/4 teaspoon Salt 1 tablespoon Oil 1 teaspoon Sugar

Wrapping Materials

10 Dried lotus leaves 20 Straws 30 Bamboo leaves

Method

1. Cut the belly pork into 10 large chunks and marinate for 2 days with 2 teaspoons five-spice powder and 1 teaspoon salt. 2. Wash and drain the glutinous rice. 3. Mix well with some of the seasoning (1 1/2 tablespoons spicy salt, 1/2 tablespoon sugar, chicken cube, oil and pepper). 4. Soak the mung beans in water to clean. Drain and add the remaining 1/2 tablespoon each of spicy salt and sugar and mix well. 5. Wash and soak the Chinese mushrooms. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes. 6. Wash and boil the lotus and bamboo leaves until soft. 7. Drain and towel-dry. Place 3 bamboo leaves on a lotus leaf. 8. Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans. 9. Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushrooms. 10. Cover with a layer of mung beans and another layer of glutinous rice. 11. Fold in the leaves to form a square dumpling, then tie firmly with straw. 12. Prepare a deep saucepan and line with several bamboo leaves. Put in the rice dumplings, then fill with enough water to cover them. 13. Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours. 14. Remove and drain. 15. Serve hot.

Thai Steaming Pot (Lang Thueng)

Many Thai desserts need to steam in Thai steaming pot such as palm flesh dessert, steamed banana, Thai style cake, violet flower etc...

Shape:

It's appearance like pot made from aluminium. It has 2 or 3 layers, bottom layer use for add the water, since second layer up will has big hole around the layer for let the vapor make the foods cooked. It's lid has high vase.

How to buy:

Before buying it you should check that all part no have dent and leak, tight covering and every layer can overlap.

How to use:

Pour the water to the bottom layer about half or 3/4 of pot then overlap the second layer and put the food or dessert on, but do not arrange it too adjoin because we need the space for vapor then cover it. When food cooked you should open the lid carefully because the vapor on lid will drop on food that make the food has dent, not beautiful. If you want to go on steaming you should dry up the lid before cover. After use clean it all and dry up before keep it.

Palm Flesh Dessert (Khanom Tan)

Ingredients

1 cup of ripe palm fruit, use its yellow flesh by crush 4 1/2 cup of rice flour 3 cup of sugar 4 1/2 of coconut milk 2 tablespoons of grind coconut 1 1/2 teaspoon of salt

Method

1. Mix coconut milk and sugar together, put it on fire and let it melt then filter it white and thin fabric. After that put it on fire again and wait until it boil then take it down and leave it cool. 2. Mix rice flour and crush palm fruit together while knead you need to pour coconut milk little by little until the flour soften then add all coconut milk to. 3. Cover the flour and bask it in the sun about 3-4 hours, flour will leaven. 4. Laddle flour to small chinese cup or banana leave vessel then sprinkle it with grind coconut which mixed salt. 5. Steam it for 15 minutes. Let it cool down and serve.

Note

Palm fruit has a strongly smell so when you bring it flesh for crush with water you should crush it until it clear then pour it to cloth bag and hang it for let the water seep out, you will get the palm flesh for mix with rice flour.

Deep Fried Salapao

Ingredients

1 kg of all purpose flour 350 g of palm sugar 3 cups of water 2 teaspoons of yeast 1 teaspoons of salt 1/2 teaspoons of baking soda 1 tablespoon of ammonia oil for fry

Method

1. Mix flour with baking soda and sift it then add yeast. 2. Mix sugar, salt and ammonia to water, stir it until it melt and mix well. 3. Pour ingredient no.2 to flour (no.1) then knead it until it mix well. Leave it for 4 hours. 4. Sculpt flour to round shape and press it then fry it in hot oil for a while or until it changes color like picture. This menu is come together with soybean milk

Sweet Sticky Candy (Kalamae)

Ingredients

1 kg of sticky rice flour 15 cups of coconut milk 3 burned coconut coir 10 cups of palm sugar 1 g of sesame Artificial food color little oil for sprinkle on tray

Method

1. Pound burned cococut coir then mix it with 10 cups of water and then filter it with white and thin fabric. You will get black color from nature but if you cannot find and burn coconut coir you can use artificial food color instead. 2. Knead sticky rice flour with black water (no. 1), knead it until it mix well then add coconut milk and sugar, stir it until it mix well again. 3. Put ingredients no.2 to brass pan and put it on fire, use medium heat. Paddle it until it sticky and start to mix well then turn off fire but still continue paddle until it's not sticky with pan. 4. Put it to tray, sprinkle with sesame and let it cool or you can wrap it like candy also.