FREE Thai Food E-Books! No purchase required…
Sawasdee Ka!
I just finished writing a new page here at the blog… in the upper left hand side you can see it - “FREE Thai Food E-Books!”.
We decided to just give away both of our e-books for free since we’ll be able to have more people see them and enjoy them!
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.
If you want to get both e-books here are the links below…
Joy’s Thai Food Recipe E-book, 99 pages, fully illustrated, fully FREE!
Joy’s Top 20 Thai Desserts E-book, 38 pages, fully illustrated, also - fully FREE!
Thai Dessert: Deep Fried Taro
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.
Thai Dessert: Sweet Potatoes and Coconut Cream (Mun Chuem)
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.
Thai Dessert: Sweet Crispy Rice (Khanom Nang Led)
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.
