Thai Food Dessert: Lum Duan Petal Cookies

ขนมกลีบดอกลำดวน Khanom Gleep Dok Lumduan

(Lumduan Petal Cookies)

Prepare:

5 cup wheat flour (sifted)
2 and 1/2 cup icing
1 and 1/4 cup vegetable oil
Candles


Cooking Instructions:

1. Sift the flour and mix it with icing.

2. Slowly add vegetable oil. Knead it very well. Make a ball about 1 inch big.

3. Use knife cut it into four pieces. Arrange them as three petals and put a small ball in the middle as the inside of flowers.

4. Put it on a tray, which was dressed with vegetable oil.

5. Bake it with 180C for 15-20 minutes.

6. After that leave it cool outside and remove it from the tray.

7. Fumigate it with smoke from candles.

To fumigate a container with smoke from candles, we arrange the desserts in a big flat container for 2 levels. Don’t forget to leave the space for the candles. Put candles on small porcelains and place it on an available space. Now, light the candles and leave it burn for a while. When you are ready, you can blow the candle. This way will make more smoke. Next, immediately seal the container. Keep it closed for 30 minutes then remove the candle. If it doesn’t have a smell yet, you can try it for 2 or 3 more times. On the other hand, you can leave the candle burn in a closed container. Leave it for 30 minutes. The candles will go out itself without oxygen.

 

Be patient, have artistic heart and have fun!!! :)

Thai Food Recipe: Noodles with Sweet Curry (Mi Gati)

หมี่กะทิ Mi Gati

(Noodle and Sweet Curry)


Prepare:

1/2 cup noodle

1/2 cup minced pork

1/3 cup minced tofu

2 cup thick coconut milk

1/2 cup fresh bean sprouts

1 egg

1 tbsp. vegetable oil

3 tbsp. finely cut red onion

1/4 cup fermented soybean

2 tbsp. concentrated tamarind juice

2 tbsp. sugar

2 group coriander

2 tbsp. red chili powder

2 sliced chili pepper

4 pieces lemon

3 of edible inflorescence of a banana plant (sliced)

1 group garlic-like vegetable (cut 1 inch)

 

 

Cooking Instructions:

 

1. Cook the noodle in boiling water. Make sure the water is boiling before you drop the noodle in.

 

2. Cook an omelet. Make it as thin as possible. Roll and slice it into small pieces.

 

3. Add coconut milk in the pan. Use medium heat and wait until it is boiling.

 

4. Add minced pork, tofu, fermented soybean, sugar and tamarind juice, then mix everything well. Cook for 10 minutes.

 

5. Add sliced omelet and chili powder.

 

6. When you serve, pour the soup over the cooked noodle. Place garlic-like vegetable, edible inflorescence of a banana plant, bean sprouts, coriander and lemon on a side.

 

Edible inflorescence of a banana, do you know this one? It is banana flowers with purple color. When you cut it, you will see a very small pistil inside. Peel off the purple petals and clean it very well. When you cut it, the edge will get black. So, to keep it white you should slice it and throw in a bowl of water mix with 1 tbsp. lemon juice.

 

I don’t know if you have banana tree in your garden or not. We have one back at home and my grandma’s house. Thai people use every parts of the banana tree. We eat the banana, its flowers, spindle of its tree, use leaves to wrap the food and toys. Most people who live in rural area have it planted at there back yard. When we cut down 1 banana tree, we make profit from all parts. Also, people who practiced Thai boxing in the past time, they kicked and punched the whole banana tree down. It worked as a sand bag.

 

I did kick it one time and I hurt my shin so bad.

 

Joy \(^v^)/

Thai Food Recipe: Stewed Pork Ribs (Toon Si Krong Moo)

ตุ๋นซี่โครงหมูอ่อน Toon Si Krong Moo on(Stew Pork Rib)

Prepare:

 

2 cups pork rib (cut 2 inches)

6 cloves crushed finely garlic

5 tbsp. coriander root

2 tbsp. crushed pepper

3 tbsp. light soy sauce

3 tbsp. soy sauce

3 tbsp. oyster sauce

5 tbsp. sugar

7 cups water

1 cup shitake mushroom

 

Cooking Instructions:

 

1. Ground pepper, coriander root, and garlic together.

 

2. Boil 8 cups of water. Use maximum heat.

 

3. When the water is boiling, gently drop the rib with your hand into the boiling water.

 

4. Now change to medium heat. When you see bubbles, scoop it and throw away. Don’t stir the pot.

 

5. Add the mixed from step 1 into the pot.

 

6. Add oyster sauce, light soy sauce, soy sauce and sugar.

 

7. Now the soup will turn to brown. Add shitake mushroom.

8. Cook for 2 minutes and remove the pork rib. Turn off the fire.

 

9. Pour the brown soup over the filter. We don’t want the garlic and coriander pieces because it will make the soup unclear and thick.

 

10. Then, pour the soup into a pot and place cooked pork rib and shitake mushroom in it. Use low heat to cook it for 3 hours.

 

11. Serve it with jasmine rice. Cook Chinese kale in boiling water and Serve it aside. When you cook Chinese kale, use some small amount of water. Wait until the water is boiling then drop Chinese kale. Add 1/2 tsp. salt to keep the vegetable green color.

 

Don’t cook your food and go watch TV like me. :p Keep looking at the pot. Mayeb the heat you use is too strong and dry out the soup so quick. Don’t burn it. What if you already burn the pot after 3 hours of cooking?

 

Don’t worry. I burnt the pots too many time. There were uncountable times that I had to throw away the food or even throw away the pot… :) To clean it is very easy. Use baking soda, dish washing powder to help clean the burnt pot. Add hot water and soak it overnight. Then, scrape out food with plastic scraper. Use some muscle on it.

Joy….. \(^v^)/

Thai Food Recipe: Ballerina Shrimps! (Goong Chuup Bang Tod)

กุ้งชุบแป้งทอด Goong Chuup Bang Tod (Ballerina Shrimps)

Have you ever want your child to eat more? Today I have the recipe to increase your child’s appetite. I call it “Ballerina Shrimps”. It’s nothing like the Goong Dten (Dancing Shrimps) that are alive and jump off your plate and you have to catch them to eat them…  that you saw in my cooking video. :) This one is so much sweeter, prettier and friendlier.

 

Prepare:

 

15 big shrimps

1 instant tempura mix

65cc super cold water

Vegetable oil

Paper towel

1/2 cup wheat flour

 

 

Cooking Instructions:

 

1. Peel, de-vein and clean the shrimps very well. Leave the tail there because it will be easier when we take it to dip into the mixed flour.

 

2. Drop it into a cup of wheat flour. Roll the shrimps over it. This way will make the shrimp dry out very fast.

 

3. Stretch out the shrimps.

 

4. Now, shake out the wheat flour.

 

5. Heat the pot or with deep shape that way you don’t need a lot of vegetable oil.

 

6. Pour vegetable oil in it. Wait until the oil is hot.

 

7. While we’re waiting for the pan to get hot, mix cold water with Tempura flour mix.

You should use very cold water to mix with flour and fry the shrimps in the right heat level, at this point I mean heat up the vegetable oil but just don’t burn the pan. As the result, the ballerina shrimps won’t be greasy.

 

8. Test the pan with 1 drop of mixed tempura flour. When you see it makes a lot of bubbles, it’s ready.

 

9. Dip the shrimps in to tempura mixed. Make it stick the shrimp as much as possible. You may need crispy crumb to make it looks nicer.

 

10. Deep fry it until the ballerina shrimps turn gold. Pick it up and place on a paper towel.

 

11. Serve it with sweet plum sauce or ketchup.

 

Apply the recipe with vegetables like carrot or onion. Add 1 tbsp. vinegar will help make your fry recipes not greasy and the color turn to lovely gold. My youngest cousin loved this recipe with ketchup and sweet plum sauce, when he was 4 years old. I remembered myself with towels and mask covered my arms and face to protect me from the hot oil… Now I know that adding some small amount of salt will help vegetable oil not to splash all over the kitchen. What if it already got on your skin, we apply cool toothpaste or aloe to relieve the pain. :)

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