Sawasdee Ka!

We decided to give away one of our eBooks for free when you purchase the original 101 page Thai food ebook.

Order Joy’s Thai Food Recipe Ebook here!

If you don’t know what an e-book is, it’s simply a Word file with photos and nice formatting converted into an Adobe PDF format that you can read on your computer, PDA, phone, or maybe even your watch. It makes the files easy to read on electronic readers too – you may have heard about Microsoft’s and Amazon’s new readers. They are e-book readers designed specially for reading e-books.

We are giving away a sample PDF file of the first 11 pages of Joy’s Thai Food Recipe eBook below. When you order you’ll receive 2 more free ebooks as well as a Buddhist pendant for your necklace and either two Buddhist bracelets or stickers.

Joy’s Thai Food Recipe E-book Sample, 11 pages, fully illustrated, fully FREE! This is to give you an idea what you’re getting. But there’s more…

If you order the above book you’ll get 2 more eBooks free:

• Joy’s Top 20 Thai Desserts eBook – 42 pages of the best desserts Thailand has to offer!
• Thai Photo Journal – a personal look at some of the amazing Thailand experiences we’ve shared.

and, a Buddhist pendant to wear on your necklace…

and, two woven Buddhist bracelets or stickers (you choose)…

Order here!

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ข้าวเหนียวเปียกใส่เผือก Kao Niew Piak Sai Phuek (Black Sticky Rice with Coconut Milk and Taro)

ข้าวเหนียวเปียกใส่เผือก

Kao Niew Piak Sai Phuek
(Black Sticky Rice with Coconut Milk and Taro)

Prepare:

3 cups black sticky rice (uncooked)
3 cups taro cut to dice shape
1 cup sugar
1 cup palm sugar
2 cups coconut milk
2 tsp. salt
5 pandanus leaves (cut short)
5 cups water
1 cup limestone water

Cooking Instructions:

1. Soak black sticky rice in hot water for 12 hours.

2. Soak taro in limestone water 10 minutes and rinse well.

3. Next, boil pandanus leaves with 5 cups of water. When it’s boiling, add black sticky rice and cook for 30 minutes on low heat. Keep stirring. Don’t let it burn.

4. When the rice is very soft remove the leaves.

5. After that, add taro, sugar, palm sugar. Mix well and remove from the stove.

6. Then, boil coconut milk. Add salt and let it boiling. Don’t forget to keep stirring.

Remove from the stove when it’s boiled. Pour it on top of black sticky rice when you serve. 

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กล้วยแขก Gluay Kaek (Deep fried banana with shredded coconut and sesame)

กล้วยแขก
Gluay Kaek
(Deep fried banana with shredded coconut and sesame)

Prepare:

10 banana (peeled and cut)
Choose the one that is not too ripe
10 pieces potatoes
10 pieces taro
2 cups rice flour
2 cups wheat flour
1 tsp. salt
3 tbsp. sugar
1 cup shredded coconut
2 tbsp. roasted sesame
2 glasses water
2 cups vegetable oil
2 cups limestone water

Cooking Instructions:

1. Mix 2 type of flour, salt and sugar altogether in a big bowl.

2. Add shredded coconut and sesame.

3. Soak cut banana, potato and taro into the limestone water. This way will help make the banana, taro and potato get not too soft when you fry them.

4. Heat the pan and add vegetable oil.

5. Dip the banana into mixed flour and then deep fried in hot vegetable oil.

6. Wait until it turns gold then remove from the pan. Do the same to potato and taro.

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Kanom Gluay (Steamed Banana)

Khanom Gluay ( Steamed Banana)

Prepare:
2 cups rice flour
1 and 1/2 cup tapioca flour
1 cup scraped young coconut
2 and 1/2 cup coconut milk
2 cups mashed apple banana (1kilogram)
2 cups sugar
2 tsp. salt

Topping:
3 cups scraped old coconut
1 tsp. salt
Banana leaves

Cooking Instructions:

1. Mix the two kinds of flour altogether. Gradually add coconut milk and sugar while you knead it.

2. Then, add 2 tsp. of salt and mashed apple banana. Knead it very well.

3. Prepare topping by mixing scraped old coconut with 1 tsp. salt.

4. Cut banana leaves in oval shape 7×21cm. and 6×8cm.

5. Place the smaller on top. Put the mix in the middle of the leaves follow by scraped old coconut.

6. Wrap it nicely and attach it with toothpick.

7. Steam it in boiling water and use maximum heat for 15 minutes.

If you don’t like to wrap it with banana leaves, you can pour the mix in a metal tray and steam it for 15 minutes.

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Coconut Flavored Ice-cream
Ice-cream Gati Sod

ไอศกรีมกะทิสด

Thai style ice-cream has almost the same main key as the ice-cream in all around the world. We mix fruit with coconut milk, syrup, lemon juice, and salt. Put it in the freezer and blend. Then put it back in the freezer, take it out and and blend it again. Do like this many times until the ice-cream gets soft.

Prepare:

4 cup thickest coconut milk
3/4 cup coconut milk
3/4 cup sugar
2 gelatin
1/4 tsp. salt
1/4 tsp. green noodle (optional)
1/4 cup jack fruit
1/4 cup cooked taro
1/4 cup candied palm nut
3 cup water
1/4 cup sticky rice mixed with coconut milk
1/4 cup boiled potato in syrup
1/4 cup bean with red-brown seeds
1/4 cup cut bread
1/4 cup roasted peanut

Cooking Instructions:

1. Pour 3/4 cup coconut milk in the pot. Cut gelatin in small pieces and add it into the pot.

2. Leave it until the gelatin gets soft. Now, heat it on the stove in low fire and stir until it is dissolved.

3. Remove from the stove and leave it cool off.

4. Then, in a different pot mix 4 cup thickest coconut milk with sugar and salt.

5. Put coconut milk from step 3 and 4 together in stainless pot and mix very well.

6. Put the pot in a freezer. When it is hard, blend it in the blender. After that, put in back in a stainless pot and keep it in the freezer again.

7. Do step 6 about 10 times. Blend it finely until it is soft.

Use green noodle, jack fruit, cooked taro, candied palm nut, sticky rice mixed with coconut milk, boiled potato in syrup, bean with red-brown seeds, cut bread, roasted peanut as topping. Anything you wish!

If you have ice-cream maker machine, I bet it must be a lot easier!

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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^)/

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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

I wrote about the flower water before with lawt chong recipe. I don’t know what I should call it, so I make up this name which is translated from Thai language. Flower water is made of jasmine with water. We soak the flower and leave it over night in sealed container. Too much work, isn’t it? 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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Thai Food Dessert: มะพร้าวแก้ว Maprao Gaew

(Shredded and Dried Coconut Glazed with Sugar)

Prepare:

3 cup overripe coconut
3 cup coconut palm sugar

Cooking Instructions:

1. Scrape the coconut. Make it long with about 1cm. wide.

2. Simmer the coconut palm sugar until it’s dissolved.

3. When it’s boiling, add scraped coconut. Mix well.

4. When it’s getting to dry. Remove it to a tray.

5. Use fork to roll it as big as one bite. Leave it until the sugar is dry and stick to the coconut. Do the same thing with the rest.

If the coconut doesn’t get solid later, that means you took too short time on simmering.

Joy^^

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