Millet with Coconut Milk: Luk Dueai Peak

How about an easy Thai dessert? Today, I’d like to present to you the recipe for sweetened millet with coconut milk. This dessert is called ‘luk dueai peak’ (ลูกเดือย) in Thai. You can also find this treat in Thai local markets where it is often sold. This dessert can be served hot or cold.

Millet with Coconut Milk

Sweetened millet with coconut milk (photo credit: cooking.kapook.com

Sweetened millet with coconut milk (photo credit: cooking.kapook.com

Here is what you need to prepare 5 portions:

  • 100g millet (soak the millet for about 4-6 hours)
  • 1/2 cup of taro
  • 1/8 cup of arrowroot flour
  • 1/8 cup of tapioca flour
  • 3 cups of water
  • 100g sugar (or less, as to taste)
  • 1 cup of coconut cream
  • 1/2 TSP rice flour
  • 1/2 TSP salt

Preparation:

Take a pot and put in the coconut cream, salt and rice flour. Cook on a low heat and stir until the flour and salt dissolve. Take another pot and let the millet simmer on a low to medium heat for around 20-30 minutes. Then add the taro and let it simmer for 3-4 minutes. Now add the sugar and stir until the sugar dissolves. Then mix the tapioca and arrowroot flour with water (you will need about 1/2 cup of water). Add this flour mixture into the pot with the cooked millet. Stirr until the mixture thickens. Well, you’re ready to serve! Put the sweetened millet in a bowl and pour some coconut cream on top 🙂

The following video will show you how to prepare millet with coconut milk. You can easily learn how to cook this sweet treat.

Hope you’ll give this Thai dessert a try!

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Thai Food: Mackerel in Dried Red Curry

How about an easy but hearty Thai dish? Perhaps you’d like to try this one: mackerel in dried red curry (ฉู่ฉี่ปลาท). This dish is popular throughout Thailand. The main ingredients are mackerel, red curry paste and coconut milk.

Mackerel in dried red curry

Mackerel in dried red curry (photo: bloggang.com)

Mackerel in dried red curry (photo: bloggang.com)

Sounds good?! Here is what you need to prepare two portions:

  • 2-4 mackerels
  • 3 TSP of red curry paste
  • 1 TSP fish sauce
  • 2 TSP sugar (or less, as to taste)
  • 2 kaffir lime leaves
  • 350g coconut milk
  • 1 red chili

Preparation:

First, slice the kaffir lime leaves, then cut the chili into small pieces. Take a wok, heat the coconut milk and add the curry paste. Season with fish sauce and sugar, then put in the mackerels. Coat them with the sauce and stir-fry until the fish is done.

Now it’s time to serve! Take a plate and arrange your dish nicely, topping it with sliced kaffir lime leaves, a bit of coconut milk and red chili.

The following video shows you how to prepare this easy Thai meal. Enjoy!

I hope you’ll give mackerel with dried red curry a try! 🙂

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Snack: Fried Mung Beans (Tua Thong)

Today, we are making a nice and easy Thai snack and appetizer: fried mung beans which are called ‘Tua Thong’ (ถั่วทอง) in Thai. Fried mung beans are also a common topping on popular Thai desserts like sweet sticky rice with mango (khao niew ma muang).

Fried Mung Beans

Fried mung beans (photo credit: cooking.kapook.com)

Fried mung beans (photo credit: cooking.kapook.com)

Here is what you need to prepare 3-4 portions:

  • 200g mung beans
  • 1 litre water
  • 500ml palm oil
  • 1 TSP salt

Preparation:

Take a large pot and bring the water to a boil. Put the mung beans in a large bowl and pour hot water on the beans. Let them soak for about 3-4 hours. Then drain the mung beans and let them dry on a plate or tray. Then take a pan or wok and heat the palm oil on a medium heat. Now fry the mung beans for around 5-6 minutes and then remove them from the hot oil. Finally put the fried beans in a container, add salt and mix everything together well. You’re ready to serve!

The following video shows you how to prepare fried mung beans. You can easily learn how to prepare this appetizer 🙂

Hope you’ll give this Thai snack a try!

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Crispy Lotus Blossom Cookie: Khanom Dok Jok

Crispy Lotus Blossom Cookie (Khanom Dok Jok, ขนมดอกจอก) is a beautiful traditional Thai dessert shaped in the form of a lotus. ‘Dok Jok’ means lotus and this water plant can be found throughout Southeast Asia. If you have a brass mold in the form of a lotus, it is really easy to do this dessert at home. However, you can of course use any other kind of mold if you do not have a lotus shaped one.

Crispy Lotus Blossom Cookie

Crispy Lotus Blossom Cookie (photo: bloggang.com)

Crispy Lotus Blossom Cookie (photo: bloggang.com)

Ingredients for 3-4 portions:

  • 250g rice flour
  • 50ml coconut milk
  • 65ml red lime water
  • 120g sugar
  • 1/2 TSP salt
  • 1 TSP black sesame
  • palm oil for deep-frying

Preparation:

Mix the ingredients together, take a bowl and first put in the dry ingredients, i.e. rice flour, sugar, salt. Then add the lime water and coconut milk. Mix everything together well and finally add the black sesame. Take a pan or wok and heat the palm oil for frying. Prepare the mold by first putting it into the oil and then dip the mold into the batter. Put the mold into the hot oil and let it fry until the batter hardens. Shake the mold gently so that the cookie separates from the mold. Repeat the process and let all cookies fry until they are golden. Finally, let then cool down on small cups. You’re ready to serve!

In the following video you can easily learn how to prepare Crispy Lotus Blossom Cookies.

Hope you’ll give this delicious Thai dessert a try!

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Sweet Coconut Sticky Rice: Khao Niew Kaew

If you’re a lover of sweet coconut sticky rice, you will also love this one: Khao Niew Kaew (ข้าวเหนียวแก้ว) 🙂 Similar to Thai sticky rice with mango, Khao Niew Kaew is a very popular traditional Thai dessert that is often served at ceremonies or partys. It is easy to prepare since you only need Thai sticky rice, coconut cream, sugar and pandan leaves & juice. Optionally, you may also use food colouring but in the traditional recipe, only pandan juice is used.

Sweet Coconut Sticky Rice

Sweet coconut sticky rice, Khao Niew Kaew (photo: bloggang.com)

Sweet coconut sticky rice, Khao Niew Kaew (photo: bloggang.com)

Ingredients for 3-5 servings:

  • 1 cup of sticky rice, soaked overnight
  • 1 cup of coconut cream
  • 1 cup of sugar
  • 1/4 cup of pandan juice
  • 1 TSP white sesame
  • pandan leaf cups or muffin trays

Preparation:

First rinse the sticky rice, then steam the rice on a high heat for about 20-25 minutes. Second, mix the cooked sticky rice with the coconut cream, then cover the mixture and let it rest for about 10 minutes. Now pour the mixture into a pan and add the sugar. Mix everything together well on a low heat until the sugar is completely dissolved. Finally add the pandan juice and keep stirring until the mixture thickens. Put the mixture into pandan leaf cups or muffin trays and sprinkle with white seasame. You’re ready to serve!

The following video shows you how to prepare this traditional Thai dessert easily. Enjoy!

I hope you’ll give sweet coconut sticky rice a try! 🙂

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Egg Cake – Kanom Kai

Thai egg cake is called ‘Kanom Kai’ (ขนมไข่) in Thai. This is a traditional Thai dessert recipe influenced by the Portuguese. The perfect egg cake should have a light texture, be soft inside and crispy outside similar to sponge cake and should not be too sweet.

Thai egg cake

Thai egg cake, Kanom Kai (photo credit: bloggang.com)

Thai egg cake, Kanom Kai (photo credit: bloggang.com)

Here is what you need to prepare 10 portions:

  • 150g flour
  • 5 eggs
  • 200g sugar
  • 100ml evaporated milk
  • 1 TSP vanilla flavour
  • 1/2 TSP salt
  • Aluminium cake cups or muffin cups

Preparation:

In a first step, whisk the eggs, add in the sugar and mix until it is fluffy. Put in the salt and vanilla flavour and keep on mixing everything together well. Then add in about half of the flour, mix and then add in the milk and the remaining flour. Mix everything together well. Now brush some oil or butter in the cake cups/muffin cups and then you may pour the batter into the cake cups. Let them bake for around 15-20 minutes. And you’re ready to serve! Now enjoy your egg cake with a cup of tea. Have a nice teatime! 🙂

This recipe for Thai egg cake comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

Hope you’ll give this amazing Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Dessert: Sweet Sago with Coconut Cream

Today I come to you with an easy and delicious Thai dessert. It’s sweet sago with young coconut meat which is called Sa Koo Ma Prao On (สาคูเปียกมะพร้าวอ่อน) in Thai. If you love traditional Thai desserts and the fresh taste of coconut, this is the treat for you. Sweet sago (i.e. tapioka pearls) are combined with young and soft coconut meat and topped with coconut cream 🙂 Let’s prepare this treat!

Thai Dessert: Sago with Coconut

Thai dessert, Sago with coconut meat (photo: bloggang.com)

Thai dessert, Sago with coconut meat (photo: bloggang.com)

Here is what you need to prepare 3-4 protions:

  • 1 cup of tapioca pearls
  • 1 cup of sugar
  • 1 cup of shredded young coconut
  • 2 cups of coconut water/juice
  • 2 cups of water
  • 1/4 cup of sweet corn (optional)
  • 1 cup of coconut cream
  • 2 TSP rice flour
  • 1/2 TSP salt

Preparation:

First take a pot, bring water to a boil adding the coconut water. Then rinse the tapioca pearls and put them into the pot. Let them boil until cooked. Add the sugar and the young shredded coconut (& sweet corn, optionally). Stir and mix everything together well, then set the pot aside. Now prepare the coconut cream topping: take a small pot and put in the coconut milk/cream, salt and rice flour. Stir until all ingredients are mixed together well and the mixture thickens. It’s time to serve! Fill the sago into a bowl and top this with the coconut cream mixture.

The following clip shows you how to prepare this Thai dessert, sago with coconut cream, easily.

I hope you give this delicious treat a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Fried Bananas: Kluay Tod

Thai fried bananas (Kluay Tod: กล้วยทอด) are a very common streetfood in Thailand. However, you can also try this recipe at home. It’s easy to prepare – banana slices are coated with a flour mixture and deep-fried until they are golden brown. Kluay Tod is an ideal dessert, snack or appetizer.

Thai Fried Bananas

Thai fried bananas (photo: pantip.com)

Thai fried bananas (photo: pantip.com)

Here is what you need for 3-4 portions:

  • 10 small bananas (baby bananas or kluay nam wa)
  • 250g rice flour
  • 125g all-purpose flour
  • 200g ripe coconut shreds
  • 300g sugar
  • 1/2 cup white sesame
  • 4 TSP salt
  • 1 cup limestone water
  • 1/2 cup coconut milk
  • about 1 litre palm oil for frying

Preparation:

First peel and cut the bananas into slices. Then take a large bowl and put in the rice flour, all-purpose flour and the limestone water. Mix together well, then add the sugar, salt and coconut milk. Finally, add the coconut shreds and the white sesame. Mix everything together well and then take your wok and heat the oil for frying. Now coat the banana slices with the mixture and put them into the hot oil. Fry until they are golden brown. Remove the bananas from the oil and let them cool down on a rack. You’re ready to serve!

This recipe for Thai fried bananas comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this snack.

Hope you’ll give this delicious traditional Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Spicy Egg Salad: Yum Kai Tom

Today, we are making an easy Thai spicy egg salad that is called Yum Kai Tom (ยำไข่ต้ม) in Thai. This is a simple menu that is also a nice condiment. You only need soft boiled eggs and a few ingredients for preparing the spicy sauce. The sauce is a combination of the four flavours salty, sweet, sour and spicy characteristic of Thai cuisine.

Thai spicy egg salad

Thai spicy egg salad (photo: cooking.kapook.com)

Thai spicy egg salad (photo: cooking.kapook.com)

Here is what you need to prepare 2-3 portions:

  • 5 eggs (chicken or duck eggs)
  • 10 red chilies
  • 4 shallots
  • 2 TSP fish sauce
  • 2 TSP lime juice
  • 1 TSP sugar
  • optionally, you may add some tomato slices
  • coriander leaves for garnishing

Preparation:

First, cut the shallots into thin slices, then cut the chilies and lime. Second, take a pot, bring water to a boil and cook the eggs until they are soft boiled (4-5 minutes). Then put the eggs into an ice bath to let them cool down. Peel and then cut the eggs in half. Arrange the eggs on a serving plate and then prepare the sauce. Take a small bowl, put in the sugar, fish sauce and lime juice. Mix everything together well. Then add the shallots, chilies (and tomato slices). Pour this mixture on the soft boiled eggs and garnish with some coriander leaves. You’re ready to serve!

This recipe comes from the marvellous cooking channel WhatRecipe.tv. They prepare this dish with duck eggs. In the following video, you can easily learn how to cook this meal 🙂

Hope you’ll give Thai spicy egg salad a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Pumpkin in Syrup: Easy Thai Dessert

Here is a Thai dessert for the pumpkin lovers: Pumpkin in syrup (in Thai: ฟักทองเชื่อม). Perhaps you remember Thai pumpkin custard and pumpkin in coconut milk. Well, in fact there are quite a few traditional Thai desserts made with pumpkin 🙂

Pumpkin in syrup

Pumpkin in syrup (photo credit: topicstock.pantip.com)

Pumpkin in syrup (photo credit: topicstock.pantip.com)

Here is what you need for 2-3 portions:

  • 500g pumpkin
  • 250g sugar
  • 500ml water
  • 1TSP lime juice
  • some lime water for soaking the pumkin

Coconut topping (optional)

  • 100g coconut cream
  • 1/2 TSP salt
  • 1/2 TSP rice flour

Preparation:

First wash and cut the pumpkin into slices. Then soak the pumpkin in the lime water for about 30 minutes. In the meantime you may boil the sugar in water. Add in the lime juice and stir until the sugar is dissolved. Then put in the pumpkin slices and let them simmer until the pumpkin is cooked. Remove the pumpkin from the mixture and set the slices aside on a plate or tray.

Now it’s time to prepare the coconut topping. Take a pot and put in the coconut cream adding the rice flour and salt. Boil the mixture on a low heat until it thickens. It’s time to serve! Arrange the pumpkin on a plate and garnish with the coconut topping.

This recipe for pumpkin in syrup comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

Hope you’ll give this amazing Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)