Sunday, January 31, 2010

Thai Steamed curried Seafood

Thai Steamed Curried Seafood or "Hor Mok Talay" in Thai. I cooked Hor Mok Talay for dinner tonight. I would like to give a little treat to my husband, David. It had been a hard day for him to get through with QuickBooks. Finally, he get it done with excellent job. This dish is one his favorite food. This is very traditional steamed with banana leaf cups, that impart a special aroma, last time I went to Bangkok I ordered Hor Mok Pla in Thai restaurant they take a shortcut by using aluminum foil, which unfortunately gives a metallic taste. Here I show you to use bell pepper too, somehow you can't find banana leaf. It might be easier for you.

1) 1/2 Lb. Tilapia
2) 16 shrimp
3) 1 cup octopus.
4) 1 egg
5) 2 Tbsp lite soy sauce or fish sauce
6) 1 Tbsp rice flour
7) 1 sprig cilantro
8) 3 fresh chilies
9) 5 kaffer lime leaves
10 2 bell peppers
11) Banana leaf
12) 2 Tbsp red curry
13) 1/2 Tbsp palm sugar
14) 1 and 1/2 cups coconut milk
15) 3 cups napa
16) 1 cup Thai basil

1) Cut fish into thin slices, peel shrimp and cut octopus, pat dry and set aside.

cut octopus

Peeled shrimp

sliced Tilapia
Pour water in a pot on medium heat, when the water is boiling bring seafood to scald for 3 minutes or half way cook then set aside.

2) Put coconut milk in a mixing bowl

and separate 1/2 cup coconut cream for put on
the top of Hor Mok Talay in small bowl.

3) Add red curry into the mixing bowl. Add palm sugar and fish sauce.

4) Stir well until all ingredients get together.

6) put scald seafood into mixing bowl.

7) Add egg into mixing bowl.

8) then stir very well and set aside.

9) Prepare all of vegetable

Thai basil

Sliced chilies

picked only cilantro leaves

sliced kaffir lime leaves

cut napa into small pieces

10) Pour water to boil in a pot on medium heat, when the water is billing bring cut napa and Thai basil to boil for 2 minutes.

Pour out the hot water and drain in cold water. Sqeeze the water out and set aside.

11) Cut top bell pepper and make cups from banana leaves

12) First, put steamed napa and Thai basil on the bottom of bell pepper and banana leaves cup

13) Second, fill the cups with the mixture.

14) Third, mix coconut milk with rice flour then put on microwave for a minute then put on top of each cups.

15) Top each one with some cilantro leaves, sliced kaffir lime leaves, and sliced chilies

16) Bring to steam for 30 minutes. Enjoy!

Friday, January 29, 2010

Mung Bean Thai Custard

Mung Bean Thai Custard or "Khanom Mor Kaeng" in Thai. That's sweet and creamy with mung bean custard. When we go down to the beach or somewhere that pass Cha-Um or Hua Hin, We will always stop at these food shop from roadside which selling Khanom Mor Kaeng. We never miss to stop by those food shop from roadside. Phetchaburi is very famous for this Thai dessert. To me since I have been leaving here in the State, I always buy from Thai temple at Bensalim, PA. I and my husband like to have it for dessert or with cup of coffe. So I should try to make this dessert.

1) 1 1/2 cups hulled mung beans
2) 5 eggs
3) 1/2 tsp.
4) 1 can coconut milk
5) 5 pandanus leaves ( water 1 cup pandanus leaves extract)
6) 1 cup palm sugar
7) 4 shallots
8) 5 Tbsp.canola oil
9) 2 Tbsp rice flour

1) Solk mung beans with water for an hour

2) after that put mung beans into strainer. and bring to steam 30 minuts or untill cooked.

3) and bring to steam 30 minuts or untill cooked.

4) Peel shallots, wash dirt, pat dry, and thinly slice.

5) Place wok on medium heat, add oil, when oil is hot,

6) add sliced shallots.

7) fry untill fragrant and crisp, drain on paper tower.

8) cut the pandanus leaves into 3 " long and put to the food processor with 1 cup of water for getting pandanus leaves extract.

9) Sift pandanus leaves extract and set aside

pandanus leaves extract

10) In a mixing bowl, beat eggs, put salt, coconut milk, pandanus leave extract, rice flour and palm sugar

11) mix well until all ingredients are dissolved then set aside.

12) mashed or scratch mung beans into small pieces, here i used the blender.

13) after blending mung beans together put into the mixing bowl. and get ready to move in a pot for the mixture becomes thickened

14) In a pot, heat this mixture with low heat.

15) stir it until the mixture becomes thickened

16) Remove from the stove and pour it on a baking pan, Make sure that the pan is of the right size so that it allows the mixture to lay about 1 inch thick.

17) Bake for 45- 60 minutes

18) bake untill golden brown on the top.Remove and top it with the fried onion shreds while the custard is still hot. Some put the onion on it a few minutes before the custard pan was taken out from the oven. It should be left cold before serving. enjoy!

Thai Pumpkin Custard

Thai Pumpkin Custard or " Sangkaya Fak Thong " in Thai. This is sweet and creamy custard in pumpkin. This custard is spectacular to look at and wonderful to eat. This is one fevorite dessert of my husband and my mother in law. I enjoy to cook for them alot because of it is very beatyful colour after you are done cooking. It Makes a great Halloween or Thanksgiving recipe. This is actually a really easy recipe to make, a small pumpkin is filled with an easy Thai custard. You can serve warm with a cup of coffe or tea. EnjoY!

1) a small Japanese pumpkin
2) 4 eggs
3) 1 cup palm sugar
4) 1/2 tsp salt
5) 5 Tbsp pandanus leaves juice
6) 1/2 cup water for make pandan leave extract
7) 1 cup good quality coconut milk ( not lite)
8) 5 cup for steam pumpkin custard

1) cut out top of the pumpkin and scoop out all the seed by using spoon. Set aside.

2) cut the pandanus leaves into 3 " long and put to the food processor with water for getting pandanus leaves extract.

3) Sift pandanus leaves extract and set aside

pandanus leaves extract

4) Beat eggs in a large mixing bowl and put pandanus leaves extract, salt, palm sugar and coconut milk.

5) stir very well and make sure all ingredients mix well

6) pour custard into the pumpkin

7)put water 5 cup to steam pot and turn on hight heat

8) move pumpkin custard into the steam pot carefully, don't spill the custard

9)steam the pumpkin for 50 minuts or well done.

10) After 45 minuts, you should see the custard rising like a bubble out of the pumpkin or when the custard appears firm, try inserting a fork down into the custard - it should come out clean. If the custard hasn't set , or if the pumpkin is still not cook, return to steam a little bit longer.

11) Remove from steam pot and allow to cool for at least 30 minutes. Then, using your hands, lift the pumpkin out of the pot and place on a plate.

12) The pumpkin can be sliced and eaten when cool enough.

13) The custard may "drop" a little - this is normal. They can eat whole thing.Enjoy!