Sunday, September 12, 2010

Jackfruit stuffed with sweet black sticky rice

Jackfruit stuffed with sweet black sticky rice or "Khao Neow Dum Khanun; ข้าวเหนียวขนุน". This is something that I have never had it in Thailand but I want to make this recipe to try in my house. My photo can describe the taste of the dish. There is not much else to say more about this dessert that the colors and the flavors work excellent. This recipe is pictured above,you can see some sprinkle of roasted sesame seeds and garnish with mint. I can't have it enough.Yum!

1) 1/8 cup Black sticky rice
2) 1 Cups white sticky rice
3) 1/4 tsp salt
4) 1 cup coconut milk
5) 1/4 cup sugar (If you like too sweet you can add some more sugar)
6) 2 pandanus leaves
7) 1 tsp roasted sesame seeds (Optional)
8) 1 sprig mint (Optional)
9) 2 Lb. Jackfruit

1) Prepare 1/8 cup black sticky rice and 1 cup white sticky rice. There is many brands of black rice but the best you find product of Thailand. Then Soak the sticky rice in the water for overnight.
2) Drain and bring to steam for 20-30 minutes or until sticky rice is cooked..
3) Place 2 pandanus leaves on top and the bottom. ( See photos )

5) If the sticky rice is cooked you can see the grains look clear.
6) This is fresh jackfruit that I got from Asian store. This is 2 Lb.
7) Here is photos I show you how to open the jackfruit. It has seed inside that we have to cut and open to take the seeds out. If you remember my Thai recipe dessert called Kha num Med Kha nun . It look like seed of jackfruit.

8) While we’re waiting for the rice to be cooked, prepare coconut milk, sugar and salt to mix with it. Bring the mixture to boil on medium to low heat. Stir frequently until sugar dissolve. When the mixture is boiled, turn the heat in low.
9) After the rice is cooked. Put the steamed rice into the pot and stir quickly until the coconut get in the rice.
10) Let the sticky rice and the mixture thoroughly mix thoroughly for few minutes.
11) Things you will need for the next steps.
12) Stuff each piece of jackfruit with sticky rice.

13) Sprinkle roasted sesame seeds and garnish with mint or you can just eat plain.

Saturday, September 11, 2010

Mung Bean Noodle Soup

Mung Bean Noodle Soup or "Tom Jeud Wun-sen Pla Sup ;ต้มจืดวุ้นเส้นplaสับ". This is very simply Thai soup that we love to have for breakfast. In the ingredients below, you can see mung beans noodles, fish balls, chopped green onions and cilantro and sprinkle with pepper powder and fried garlic. That could be great breakfast for your family. I hope you enjoy it.

1) 2 fillets Tilapia.
2) 9 dried shitake mushrooms
3) 1 green onion
4) 1 cup bean sprout ( Optional)
5) 5 sprigs cilantro
6) 1 tsp pepper powder
7) 1 tsp fried garlic
8) 1 Tbsp thin soy sauce for ground the fish.
9) 1 coil mung bean noodle.

Ingredients for the soup:
1) 5 cups water
2) 1 tsp salt
3) 5 cilantro roots
4) 2 Tbsp fish sauce or thin soy sauce

Fried garlic. I got from Asian store or you can make it from your kitchen. Here I show you how to make fried garlic.
1) Soak dried shitake mushrooms in 2 cups water for 30 minutes or until soft.

2) Soak mung bean noodle in water for 3-5 minutes. 3) Grind tilapia and set aside.
4) Wash cilantro, green onion and bean sprout. When mushrooms are soft, press out all water and cut stems.
5) Chop cilantro, green onion and slice mushrooms into 1 " length and slice into very small pieces to mix with ground fish.
6) In a small bowl, add ground fish, 1 Tbsp thin soy sauce, shitake , 1/2 tsp pepper powder and chopped cilantro and green onion.
7) Mix all ingredients together.
8) Then form into lumps.
9) Heat the water in a pot with salt and cilantro roots.
10) When the water boils, out in the fish already prepared.

11) When the soup returns to a boil, add the mushrooms,
12) After that add mung bean noodle and season to taste with fish sauce, turn off the heat.
13) If you have this dish at Thailand you will not see bean sprout in the dish. I like to have it with my soup.

14) Sprinkle the fried garlic, pepper powder and chopped cilantro.

Saturday, September 4, 2010

Stir-fried Morning Glory with shrimp

Stir-fried Morning Glory with shrimp or " Phad Phak Bung Fai Daeng Sai Gung" in Thai. I did entry last April This was vegetarian stir-fried morning glory. Here is another recipe of morning glory with shrimp that I would like to share. It is so simple and delicious. Try to make in your kitchen sometime. I hope you enjoy my recipe.

) 0.75 Lb. morning glory
2) 4 cloves garlic
3) 4 fresh chilies
4) 1 Tbsp soy bean paste
5) 2 thin soy sauce
6) 2 Tbsp water
7) 1/2 Tbsp sugar
8) 2 Tbsp canola oil

1) Clean shrimp and peel shell then set aside.
2) Discard yellow or hard leaves of morning glory, wash dirt, and pat dry. Then cut into 2" length.
3)Peel garlic , remove chilies stem, wash dirt then coarsely pound in a mortar.

4) Heat oil in a pan on medium heat.
5) When the oil is hot, add coarsely pounded garlic and chillies, fry until fragrant.
6) Add shrimps.
7) Add thin soy sauce, soy bean paste , sugar and sugar.
8) Stir well until shrimp is cooked.
9) Add cut morning glory and water.
10) Stir quickly until morning glory is soft. Remove from the heat and enjoy your food.

Friday, September 3, 2010

Thai Coconut Rice Pancakes

Thai Coconut Rice Pancakes or "Khanom Krok ; ขนมครก " in Thai. If you are in Thailand you will see street vendor at the marketplace and you can get it for 1$, you can have it like 20 pieces. This is one of my favorite Thai dessert. I have never seen Khanon Krok that available in any Thai restaurants in this country except at Thai temple. This is very fun to try to make with my little kanom krok pan. Khanom Krok has two layers, first the rice flour mix, and followed by the sweet coconut milk topping. My recipe is really simple. I have green onions on top of Khanom Krok that make it has really nice flavor. If you have Khanom Krok pan try to make in your kitchen you'll know how delicious it is especially when served straight from the pan.

Ingredients for the bottom layer :
1) 1 cup rice flour
2) 1/4 salt
3) 1 and 1/4 cup coconut milk
4) 1/3 cup water
5) 1/4 cup vegetable oil
6) 2 Tbsp uncooked rice
7) 1/3 cup finely shredded fresh coconut

Ingredients for the topping :
1) 3/4 coconut milk ( creamiest part from the top of the can )
2) 1/4 cup sugar
3) 1/4 salt
4) 1/2 tsp tapioca
5) 1/3 cup green onions, cut in thin rounds ( optional )

1) In a small pan, add coconut milk and sugar on low heat.
2) Stir until sugar to dissolve. Add tapioca flour and Stir until smooth. Set aside.

Bottom layer
1) Grind the uncooked white rice and shredded fresh coconut in a food blender. Then set aside.

2) Ground Uncooked rice.
3) Ground fresh coconut.
4) In big mixing bowl, add rice flour, coconut milk, water, ground fresh coconut, ground white rice and salt.
5) Stir and mix until well blended and smooth.
6) This is optional. I like green onion but you can use corn, taro or keep it plain.
7) Here we have all things we need to work on Khanon Krok. Let's do my fun part.
8) Heat the Khanon Krok pan over medium heat.
9) When the pan is hot, brush with vegetable oil.

10) Add the bottom layer into each hole of Khanom Krok pan. It's about 2 in 3 full.
11) Wait a moment, pour the mixture of topping 2 tsp into each hole to fill it.

12) Sprinkle the center of each hole with a little bit of cut green onions, or leave it plain.
13) Cover the pan with a round lid and cook until the cups turn slightly brown and crisp around the edge (about 5-10 minutes, or a bit more).
14) Cover with a round lid and keep checking until the pancakes are firm and crispy brown on the bottom.
15) Remove each cake and serve warm.
16) Usually the cakes are served as two (one placed on top of the other as shown below). I hope you enjoy it.