Thai Food Recipe: Moo Satay (BBQ Pork with Curry)
หมูสะเต๊ะ Moo Satay (BBQ Pork with Curry)
หมูสะเต๊ะ
Moo Satay
(BBQ Pork with Curry)
Prepare:
Group 1: Pork
2 cups pork (slice it thin and 3 inches long)
2 cups coconut cream
1 tsp. curcuma powder
2 tbsp. sugar
2 tbsp. soybean sauce
BBQ sticks
Group 2: Sauce
2 cups coconut cream
1 cup grounded and roasted peanut
1/2 tsp. cumin powder
1 lemongrass (slice finely)
3 thin pieces galingale
7 red onions (slice)
6 cloves garlic
5 dried chili pepper (soak in water until it gets soft)
1 tsp. shrimp paste
1/2 tsp. salt
1 tbsp. palm sugar
3 tbsp. concentrated tamarind juice
1 tsp. coriander seed crushed finely
Group 3: Relish
3 cucumbers (sliced thinly)
1 cup sliced red onion
2 red chili peppers (sliced)
1/2 cup vinegar
4 tbsp. sugar
1/4 tsp. salt
Cooking Instructions:
1. Mix group 1 ingredients altogether, separate 1/2 cup of coconut cream to put on the pork later. Leave it in the refrigerator for 45 minutes.
2. Stick the pork to the BBQ stick and grill it for 10-15 minutes. Dress the coconut cream while the pork is being cooked.
Group 2 ingredients: Making sauce
1. Ground coriander seed, cumin, lemongrass, red onions, garlic and dried peppers finely. Add shrimp paste and mix well.
2. Add salt to the coconut cream boil it on medium heat for 10 minutes. Keep stirring.
3. Now, add the paste from number 1. Stir until it has an aromatic smell.
4. Make the taste as the way you like by adding salt, palm sugar, concentrated tamarind juice and peanut.
Group 3 Sauce:
1. Dissolve vinegar, salt, and sugar then add sliced cucumber, red onion and red chili peppers.
Thai Dessert: Bua Loy Fuhk Thong (Sweet Pumpkin Dessert)
Pumpkin Dessert, in Thai, Bua Loy Fuhk thong
Pumpkin Dessert
Bua Loy Fuhk thong
บัวลอยฟักทอง
Prepare:
1 cup tapioca
1 / 4 cup palm sugar
1 / 2 cup sugar
1 cup coconut thick cream
4 cups diluted coconut milk
1 tsp. salt
Cooking Instructions:
1. Knead tapioca and mashed pumpkin until it mixed well.
2. Make up small balls. Throw it in boiling water. Remove when the balls come up to the surface.
3. Boil the thick coconut cream on low heat. When it’s boiling, remove the pot from the stove.
4. Next, boil diluted coconut milk. Add sugar, palm sugar and salt. Keep stirring. Don’t let it stick together.
5. Add the balls that we cooked from number 2. When the pot is boiling again, remove it from the stove.
When you serve it in a small cup, dress with thick coconut cream. If you like it cold, you can add crushed ice. This recipe is for 5 servings. 
When I was young, my family loved to make funny shape of Bua Loy Fuhkthong. Ask your kids to help. It must be fun.
Joy… \(^_^)/…
Thai Food Recipe: Goong Pad Hed Fang (Stir Fry Shrimp with Straw Mushrooms)
กุ้งผัดเห็ดฟาง Goong Pad Hed Fang (Stir-fry shrimp with straw mushroom)
กุ้งผัดเห็ดฟาง
Goong Pad Hed Fang
(Stir-fry shrimp with straw mushroom)
Prepare:
1 cup shrimp (peeled, de-veined and cooked)
2 cup straw mushroom (cut half)
1 tbsp. minced garlic
2 tbsp. oyster sauce
2 tbsp. soy sauce
1/3 cup stock
1 tbsp. olive oil
Cooking Instructions:
1. Put olive oil in the pan and use medium heat. Fry minced garlic until it smells aromatic.
2. Add mushroom, soy sauce and stock. Cook for 5 minutes.
3. After 5 minutes, add shrimp and oyster sauce. Mix well.
4. Turn off the fire. Serve with jasmine rice or eat by itself will be your choice.
Here you don’t have to add sugar to make it sweet at all because the mushroom will give this taste while it’s being cooked.
Joy^^
Thai Dessert: Woon Gati (Coconut Milk Jelly)
วุ้นกะทิ
Woon Gati
(Coconut Milk Jelly)
First layer:
2 tbsp. gelatine powder
3 cups flower water*
1 cup sugar
2 tbsp. concentrated pandanus juice**
Second layer:
3 cups coconut cream
1 cup scraped young coconut (optional)
2 tbsp. gelatine powder
1/2 cup sugar
2 tsp. salt
2 cups flower water
Cooking Instructions:
1. From the first layer ingredients, dissolve gelatine with flower water in a pot. Use medium heat.
2. Add sugar and concentrated pandanus juice then stir until it’s boiling. Remove the pot.
3. Leave it cool outside the refrigerator. When it’s cool enough, put it in the refrigerator for 20 minutes.
Second layer Instructions:
1. Mix gelatine with coconut cream, sugar and flower water. Heat it on medium fire.
2. Keep stirring until the gelatine and sugar is dissolved.
3. After that, add salt. Remove it from the stove. Add scraped young coconut now if you like.
4. Then pour it over the first layer while it’s hot. This will make the two layers stick to each other.
* Flower water
You can use jasmine odor as same as pandanus** odor for the smell but only 1 tsp. will be enough.
Joy…\(^v^)/
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