Thai Food Recipe: Stewed Chicken with Preserved Lemon and Shitake Mushrooms
ไก่ตุ๋นมะนาวดองใส่เห็ดหอม Gai Toon Manao Dong Sai Hed Hom (Stew Chicken with Preserved Lemon and Shitake Mushroom)
Prepare:
500g. Chicken drumstick
1 preserved lemon
250g. shitake mushroom
100g. cut carrot
3 crushed coriander roots
2 tsp. salt
1 tbsp. soy sauce
6 pieces Chinese lily (ดอกไม้จีน; Chinese paper flower; day lily; lemon lily)
3 tbsp. cut coriander leaves
5 cloves garlic
1 tsp. finely crushed black pepper
Cooking Instructions:
1. Add 2 cups of water into the pot. Boil it in medium heat. When it’s boiling add chicken drumstick and cook for 10 minutes.
2. Add crushed coriander roots and black pepper. Usually scoop fat and bubbles, which float on the top, then throw it away.
3. Add salt, shitake mushroom, Chinese lily, carrot and preserved lemon. Keep the heat on very low volume.
4. Boil it for 30-50 minutes. Keep looking at the amount of water in the pot.
Add more if there is too low.
5. After 50 minutes of cooking, turn off the fire.
One month passed.. hahaha…so fast …as if it were a dream. 
Now our preserved lemons are ready for this recipe…:)
If you don’t know what is ดอกไม้จีน, you can copy the word and look in google image. 
Enjoy cooking!!!
\(^v^)/
Thai Fruit: มะนาวดอง Manao Dong (Preserved Lemon)
มะนาวดอง
Manao Dong
(Preserved Lemon)
Prepare:
20 green lemons
1 cup salt
4 cup water
Cooking Instructions:
1. Clean the lemon. Scrape its skin with rock. (Same kind of rock we use for our skin)
2. Steam the lemon in boiling water for 15 minutes. Don’t let the lemon’s skin crack.
3. Remove from the stove and leave it cool off.
4. After that, arrange them into a glass jar.
5. Next, boil water with salt on medium fire. When the salt is dissolved, then turn off the fire.
6. Pour salted water in the jar while it’s still hot. Seal the jar and keep outside at room temperature for 1 month.
See my next post about how to cook food with preserved lemon tomorrow.
Thai Dessert: Thai sweet rice with peanut and sesame กระยาสารท (Gra ya sart)
กระยาสารท Gra ya sart (Thai sweet rice with peanut and sesame)
Prepare:
1 cup steamed rice (sticky rice or jasmine rice)
(Optional = Crisp rice or Roasted Oatmeal)
1 cup palm sugar
1/2 cup roasted peanut
1/4 cup roasted sesame
2/3 cup coconut milk
1/4 cup coconut cream
1/8 cup Glucose Syrup
Cooking Instructions:
1. Spread steamed rice on a tray. Leave it dry with the sunshine outside or just leave it in the house.
2. Roast dry rice in a pan. Wait until it is crisp and turn a little brown then remove from the pan. To skip this step you can get crisp rice in a box. Any brand will be fine.
3. Next, keep crisp rice roasted peanut and roasted sesame in closed container. Light the candle and place it on ceramic cup first and then close the container. The smoke from candle will make it smell nicer when you eat. Leave it there for half day or one night. (You can skip this step, if you are too lazy. :p)
4. Now, heat the pan on low fire. Add coconut milk and palm sugar. Stir until it gets thick. Add coconut cream and stir again until it gets thick.
5. After that, add Glucose Syrup.
6. Add crisp rice, roasted peanut and roasted sesame. Mix well. Use low heat all the time. This step will be a little bit hard but don’t worry you can build up your arm muscle.
7. You shouldn’t let it get too dry because after it cool off, the dessert will be very hard and it could break your tooth. :p
8. Remove from the stove and put them in a tray. Cut to small shapes. You can pack it in plastic bag and we can store it for next couple days.
This is one of my husband’s favorite Thai desserts.
Thai sweet rice is originally made as holy rice to offer to the monks on the end of October. (Usually rice from the first harvest)
For this occasion, we believe that anything we offer to the monks will get to our pass away relatives and they will be able to receive it.
We, Thai people, would pack the dessert in banana leaves and give to the monks at the temple.
\(^_^)/ Enjoy eating!
Thai Food Recipe: ขนมกุยช่าย Khanom Gui Chai (Chinese Chives in a Ball)
ขนมกุยช่าย Khanom Gui Chai
(Chinese Chives in a Ball, made from rice flour, Served with 3 flavors Black and Sweet Soy Sauce)
Prepare:
1 cup rice flour
1 cup glutinous rice flour
1/4 cup tapioca flour
1/2 cup vegetable oil
1 cup drinking water
Cooking Instructions:
1. In a big bowl, sift together rice flour, glutinous rice flour and tapioca flour.
2. Add water and vegetable oil and mix well.
3. In Teflon pan, heat the flour on medium fire. Use paddle to sir until it’s cooked. Notice that the flour is not stick to the pan anymore.
4. Remove from the stove.
5. When it is less warm, knead it well with another 1/4 cup of tapioca flour.
6. Leave it in a bowl, cover with wet white cloth and lets cook the stuffing part.
Stuffing Recipe 1 (Chinese Chives)
Prepare:
1 cup Chinese chives (cut 1 cm.)
1/4 tsp. Sodium bicarbonate (commonly known as baking soda)
1 tbsp. black and sweet soy sauce
2 tbsp. light soy sauce
2 tsp. sugar
1 tbsp. vegetable oil
1 tbsp. minced garlic
Cooking instructions:
1. Heat the pan. Add vegetable oil. Wait until the pan is hot.
2. Add garlic, Chinese chives, baking soda, black and sweet soy sauce, light soy sauce and sugar. Stir fry until the Chinese chives is soft. Remove from the stove.
Stuffing Recipe 2 (Bamboo)
Prepare:
1/2 cup cooked bamboo (cut long and thin shape)
1/2 cup minced pork or chicken
1/4 cup dried shrimps (optional)
2 tbsp. vegetable oil
1 tbsp. light soy sauce
1 tbsp. minced garlic
1 tsp. pepper powder
1 tsp. salt
Cooking Instructions:
1. Heat the pan. Add vegetable oil. Wait until the pan is hot.
2. Add garlic and fry until it has aromatic smell.
3. Add chicken or pork. Cook for 5 minutes.
4. Add light soy sauce, pepper, salt and dried shrimps. Mix well and remove from the stove.
Dipping Sauce:
1 tbsp. sliced chili pepper of all color
1/2 cup black and sweet soy sauce
3 tbsp. light soy sauce
5 tbsp. vinegar
1 tbsp. sugar
Mix them altogether.
7. Now, get back to the dough we prepare from the very first step.
Make a ball from the dough. Tuck any stuffing you like and roll it back to the ball shape. Use your two hands squeeze it a little bit to make it flat. Make sure you don’t see the stuff coming out.
8. Dress vegetable oil on steaming pot. Place the balls in it and steam for 20 minutes. After that, remove from the pot and put fried garlic on top. Dress some oil from fried garlic on them too, so each piece won’t stick to each other.
Stuffing can be varying upon your imagination. You may add boiled taro or potato then add some pepper and salt. Shrimps and tofu are your choices but not the whole fish with its head and Pla Rah from my previous recipe. haha
It won’t taste good together.
