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: Black Sticky Rice (Kao Niew Piak Sai Phuek)
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. 
Thai Food Recipe: Fried Thai Beef (Neu-uh Hang)
Thai Dry Beef (Neu-uh Hang)
Thai Dry Beef
เนื้อแดดเดียว
Prepare:
3 cloves garlic (crushed)
1 tbsp. fish sauce
1 tbsp. sugar
1 tsp. salt
1 tsp. grounded black pepper
Instructions:
1. Cut the beef in a long shape (about 7cm.). Make it as thick as your finger.
2. Crush garlic and black peppers altogether. I like to get the whole black peppers and ground them by myself because it has much better smell than the instant one.
3. Now, add crushed garlic and black peppers into a big bowl. Add fish sauce, sugar, salt and soak the beef in it.
4. Wrap the bowl with plastic and leave the bowl of beef inside refrigerator for 3-4 hours, it’s best if you leave it there the whole night.
5. Next, arrange them on the big plate or tray. Dry it with sunshine for about 3 hours. (Now, it’s your job to do whatever you can to keep it away from the flies.) :p
Don’t get disgusted yet. Use the thin white cloth or Fachee to cover the tray while we lay it outside in the sun.
Fry the dry beef in hot vegetable oil and serve with sticky rice…
I really miss it!!!
When I traveled a long trip with my aunt and uncle, we pack the fried dry beef and sticky rice in bamboo container. Yummy! The bamboo container can keep my sticky rice warm and soft for many hours. Order Somtam (Papaya Spicy Salad) from the restaurant and mom-made Pla rah dipping sauce from home!
Sab! Don’t tell anyone…… (or they to take it away from you).. haha…
I think this is what a common Thai Isaan family does when they travel.
Thai Food Desserts: Sticky Rice and Egg Custard (Kao Niao Sung Khaya)
ข้าวเหนียวสังขยา Kao Niao Sung Khaya (Sticky Rice and Egg Custard)
Prepare:
1 and 1/2 cup sticky rice
1 cup coconut milk
3/4 cup sugar
1 tsp. salt
Topping:
3 eggs
1 cup coconut milk
1 cup sugar
1/8 cup concentrated pandanus juice
Cooking Instructions:
1. Soak sticky rice in the water for 3 hours. After that, drain it and steam on boiling water for 20 minutes.
2. While we’re waiting for the rice to be cooked, prepare coconut milk to mix with it.
3. Add sugar and salt into the coconut milk cook until it’s boiling.
4. Remove when the sugar is dissolved. Pour it over cooked sticky rice. Make sure the rice is still hot when you pour coconut milk.
5. Now, mix it very well and keep it in closed container for 10 minutes. After that, stir it again and leave it close for another 10 minutes
6. Beat the eggs very well. Add concentrated pandanus juice, coconut milk and sugar. Mix it very well.
7. Steam the mixed eggs for 20 minutes
8. Prepare cut banana leaves (5×10inches). Place sticky rice and eggs on it. Then, wrap it as in the photo.
Now you have an easy and very delicious Thai dessert to serve.
