Thai Food Dessert: Kha-Nom Mo Gaeng (Egg Custard Pudding)
ขนมหม้อแกง Kha-nom Mo Gaeng (Egg Custard Pudding)
It’s on the left side.
Prepare:
2 cups coconut cream
6 duck’s eggs
1 tbsp. wheat flour
1/2 tsp. salt
1 and 1/4 cup palm sugar
1 cup fried onion (slice onion thinly and fried until it turn brown)
Cooking Instructions:
1. Well mix the coconut cream, palm sugar and wheat flour.
2. In a different bowl, beat duck’s eggs and then add salt.
3. Mix number 1 and 2 altogether in a pot. Then, cook it with medium heat for 5 minutes.
4. Next, move it from the pot into a bowl.
5. Put the bowl in cooking oven with 350F for 35 minutes or until the surface turn to brown.
6. Top with fried onion.
Kha-nom Mo Gaeng is one of our famous Thai dessert. Maybe you have a question why Thai people choose palm sugar for all kind of food, especially when we cook Thai dessert. Palm sugar has a nice color and odor, and of course its unique taste with high cholesterol. No wonder I am getting fat!!
Joy^^
Thai Food Dessert: Gluay Buad Chee (Banana Dessert)
กล้วยบวชชี Gluay Buad Chee (Banana Dessert)
Prepare:
10 Pisang Awak banana (half ripe)
3/4 cup sugar
1 tsp. salt
1/2 thickest coconut cream
3 cup coconut milk
Cooking Instructions:
1. Peel and cut the bananas into 4 pieces.
2. Put coconut milk in a pot. Wait until it’s boiling, then add babana pieces. Cook for 7 minutes.
3. Now, add sugar and salt. Stir until the sugar is dissolved.
4. After that, add thick coconut cream. Turn off the fire.
5. You can serve it hot or cold as you like. We store it in the refrigerator for 15 minutes to make it cold.
Gluay Buad Chee or Banana Dessert, which means whole bananas boiled in coconut cream, is my favorite dessert since I was young. I like the banana not too soft so when I cook it I usually use bananas that only turn ripe for about 10%. However, to use 70-80% ripe banana will give you a naturally sweetness from itself and 90% ripe will make the food too soft. 
We can also apply this menu with pumpkin and taro.
I love them all!!
Joy^^
Thai Food Recipe: Chuu Chee Pla Too (Mackerel Curry)
ฉู่ฉี่ปลาทู Chuu Chee Pla too (Mackerel Curry)
Prepare:
1 fresh mackerel
3 cups coconut milk
3 tbsp. fish sauce
2 tbsp. palm sugar (or regular sugar)
2 tbsp. vegetable oil
3 kaffir lime leaves (sliced)
1/2 cup sweet basil
Making paste:
5 dried red chili peppers
6 red onions (sliced)
8 small cloves garlic (4 big cloves garlic)
1 galingale (finely cut)
1 lemongrass (finely cut)
1 tbsp. sliced kaffir lime skin
1 tbsp. minced coriander roots
1 tsp. salt
1 tsp. shrimp paste
Cooking instructions:
1. Ground all the paste ingredients together.
2. Put vegetable oil in a hot pan. Use meduim heat. Fry the paste from number one until it smells aromatic.
3. Gradually add the first half coconut milk and mix it for about 5 minutes. Then add the other half and wait until it’s boiling.
4. Now, add the fish. Cook for 10 minutes.
5. During the fish is being cooked, add fish sauce, sugar. Taste it the way you like.
6. When the fish is done, add sweet basil and kaffir lime leaves.
7. Serve with jasmine rice.
Put less chili peppers, if you don’t like it spicy. Chuu Chee Pla too makes me hungry now. I have to go eat.
Joy^^
Thai Food Recipe: Goong Sator Pad Gapi (Shrimp and Fava Bean Stir-Fry)
Thai Food Recipe: กุ้งสะตอผัดกะปิ Goong Sator Pad Gapi
(Shrimp and Sator Stir Fry)
กุ้งสะตอผัดกะปิ
Goong Sator Pad Gapi
(Shrimps and Sator Stir-Fry with Shrimp Paste Sauce)
Prepare:
1 cup shrimp (peeled, de-veined, cooked)
1 cup sator
3 cloves garlic
5 red chili peppers
1 tbsp. fish sauce
2 tsp. sugar
2 tbsp. lemon juice
1 tbsp. minced garlic
1/2 cup cut scallion
2 tsp. shrimp paste
2 tbsp. dried shrimp (optional)
1/4 cup water
1 tbsp. olive oil
Cooking Instructions:
1. Ground garlic, red chili peppers and dried shrimp together. Mix it with shrimp paste, sugar, fish sauce, lemon juice.
2. Heat the pan and put olive oil. When the pan is hot, add minced garlic. Fry it until the garlic smells aromatic.
3. Pour the sauce from number one on the pan. Use medium heat. When it smells nice, usually take 1 minute, put shrimp, sator and scallion. Mix well.
4. Add some small amount of water if the food is too thick. If you like it juicy, you can add more water.
Goong Sator Pad Gapi is a Southern Thailand food recipe. We serve it with hot jasmine rice. Especially with sator (Fava beans), it has a really good taste.
Joy
