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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เผือกทอด Phuek Tod (Deep Fried Taro)

Prepare:

1 cup sliced taro
(same shape as McDonald’s French fried but thicker, 1 cm. thick and 7 cm long)
3/4 cup wheat flour
1/2 cup rice flour
1 cup scraped coconut
1 tsp. baking powder
1 tsp. salt
3 tbsp. roasted white sesame
1/2 cup cold water
1 cup vegetable oil 

Dipping Sauce:

2 tbsp. concentrated tamarind juice
3 tbsp. palm sugar
1/2 tsp. salt
2 tbsp. hot water
2 tbsp. roasted and crushed peanut
1 tsp. dried chili pepper (ground)
1 tsp. coriander leaves

Cooking Instructions:

1. Sieve wheat flour, rice flour and baking power together. After that, add salt, scraped coconut and keep adding small amount of water while you mix it. Later, add roasted sesame. Add taro and mix them all well.

2. Heat the pan and add vegetable oil. Wait until it’s hot. Pick the taro and drop it into the hot vegetable oil, one by one.

3. Deep fry until it has golden yellow color then flip the other side.

4. Remove from the pan when it’s ready. Put them on paper towel.

5. Now, prepare the sauce. Heat palm sugar and water on low fire, then wait until it gets thick. Don’t add to much water or you will have to wait for a long time.

6. After that, add tamarind juice and salt. Mix well and then turn of the fire. Add peanut, chili pepper and dress coriander leave on top.   Serve on a side.

Tricky tips:

Use sweet plum sauce or chicken sauce when you are lazy.

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มันเชื่อม Mun Chuem (Sweet Potatoes and Coconut Cream)

Prepare:

1 kg. Sweet potato
3 cups sugar
3 cups white wash/lime water
3 cups water
1 cup coconut milk
1 tsp. salt

Cooking Instructions:

1. Clean the sweet potato very well.  Peel the skin off and cut into pieces. Make the piece big. Soak them in lime water for 30 minutes. After that, clean with water again.

2. Add 3 cups of water into a pot. Boil it on medium heat. When it’s quite hot, add sugar and stir until the sugar is dissolved. Wait until the syrup is boiling, then add sweet potato. Use low fire.

3. Don’t stir the potato so often. Just flip it over when the other side is done.

4. Notice the potato pieces. If the color is clear then it’s ready. Remove from the stove.

5. In a different pot, boil coconut milk with salt. When it’s boiling, then remove from the fire.

Dress coconut milk on top of sweet potato when it’s cool off.

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ขนมนางเล็ด / ข้าวแตน Khanom Nang Led or Khao Dtan (Sweet Crispy Rice)

Prepare:

1 cup sticky rice
3 tbsp. watermelon juice
1 tbsp. sugar
1/4 tsp. salt
2 tbsp. drinking water
1 tbsp. honey
1/2 cup palm sugar

Cooking Instructions:

1. Soak sticky rice in hot water for about 2 hours. You can also soak the sticky rice in regular water overnight. Any way that will help you save time. Steam the sticky rice in boiling water for 20 minutes. Use medium fire.

2. During the time we are waiting for the sticky rice to be ready, mix watermelon juice, sugar, and salt together.

3. When the sticky rice is done, remove into a big bowl and then add the juice from step 2. Mix well.

4. After that, find a plastic cap from coffee jar or any jar any shape. It should be 1/2 inch thick. However, you can forget about a plastic cap. Let’s shape it nice by our hands. Don’t make it too thick or all the part will not get even crispy.

5. The fun part is that you can ask little kids to help. They will like it a lot. I asked my cousin to help before but they make my white sticky rice turns black. haha

Clean their hands first!

My mom is very tricky…haha Making it at home and enjoy with your family we can skip many step. She dried the sticky rice that we cooked too much each time and couldn’t finish all of it. Break it into small part with your finger, this will help it dry quick. After we fried it, pour sweet condensed milk and sugar. Test good and quick!

6. Get back to the next step after we finished making it into shapes.

7. Now, arrange them on a tray. Dry them with sunshine for 2 days or until it is completely dry.

8. Then, deep fry them in hot vegetable oil. Use medium heat. When it’s cooked both sides, remove from the pan and leave them drain.

9. Boil 2 tbsp of water on low heat. Add palm sugar and keep stirring. When the palm sugar mixed well with water, turn off fire. It should be soft and flexible.

10. Pour the syrup on top of crispy rice. When it is cool down, the sugar will stick together. Then, you can store it in a plastic bags or container. You can keep them at room temperature for a couple weeks.

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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!

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บัวลอยไข่หวาน Bua Loy Kai waan (Sweet Eggs Desert)

บัวลอยไข่หวาน
Bua Loy Kai waan
(Sweet Eggs Desert)
Prepare:
50 g. sticky rice flour
1 cup water
1 tbsp. concentrated pandanus juice
1/2 cup sugar
1/2 cup coconut milk
1/4 cup salt
3 Eggs

Cooking instructions:
1. Dissolve sugar with water and boil it on medium heat. Wait until it is boiling and syrup get thick then lower the heat.

2. Mix half of the flour with 1 tbsp. water then mix the other half with concentrated pandannus juice. Knead well and make small balls from the dough.

3. Boil the small balls in syrup until it turns clear and float to the top.

4. Boil the eggs in syrup until it is cooked and float to the top. Now turn off the fire.

5. Next, in a different pot, add salt into coconut milk and heat until it’s boiling. Turn off the fire.

6. Serve the dessert when it’s cool off. Dress the top with coconut milk from step 5.

You can make your dessert special by making the ball in different color from vegetable, or food coloring and adding young coconut meat or cooked corn.

\(^v^)/ have a nice day naka

JOY

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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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