Stuffed Crescents with Mung Bean Filling ( Kha Nom Thua Paeb )

Stuffed Crescents with Mung Bean Filling or Kha Nom Thua Paeb;ขนมถั่วแปป in Thai. This is one my my favorite Thai dessert that I always get for Kha Nom Thua Paeb for 5 Baht in Thailand. Here I learn to make it. It's an interesting Thai dessert. If you are living in Thailand you will see two versions of this Thai dessert. You can see many colors of it. The yellow are steamed mung bean, the outer layer is glutinous rice flour. This is mixed with pandanus juice. This forms the dough. The juice from the pandanus leaf gives you the natural green colouring. For black you have to use black glutinous rice flour. The filling is grated coconut which has been steamed and then is mixed with the mung beans and salt. But here I add some sugar because I like it more sweet.

Ingredients:
1) 1 package of mung bean ( 2 cups )
2) 1 package of frozen grated coconut
3) 1 package of frozen pandanus leaves
4) 2 and 1/2 cups glutinous rice flour
5) 3 Tbsp roasted sesame seeds
6) 2 tsp salt
7) 4 Tbsp sugar

Preparation:
1) Discard bad beans, wash and soak in warm water for 3-4 hours or over night.
2) Drained
3) Then bring to steam for 30 minutes.
4) This is frozen grated coconut. Bring to steam with mung bean.
5) Wash pandanus leaves and cut into 1 " length, then put in the blender with 1 and 1/2 cups of water.
6) Blend well and sift pandanus leaves extract. You will get 1 and 1/2 cups of green juice.
7) In a mixing bowl, add 2 and 1/2 cups of glutinous flour.
8) Add pandanus juice into a mixing bowl. And add, a little at a time then knead until soft and uniform, set aside.
9) Bring water 6 cups to boil on medium heat.
10) After mung beans are done. Place to the big plate.
11) After coconut is ready. Place to the big plate for toss with the pods.
13) ) In a small mortar, add roasted sesame seeds to break the sesame seeds open then add 1 tsp of salt and 2 Tbsp of sugar.
14) This is the filling the pods. In a small mixing bowl, add grated coconut. Add 2 cup of steamed mung bean and 1 and 1/2 cup steamed grated coconut. 1 tsp of salt and 2 Tbsp of sugar.
15) Divide the dough and roll into small balls about 1 " length in diameter, Roll out each ball into a disc about 1/4 cm thick.
16) Then bring to cook on the pot. When you drop into the pot, you will see the pods is on the bottom. Let the pods stay in the pot until pods float to surface. Then dip up from the water
17) Immediately tossed with the remaining of steamed grated coconut , place 2 teaspoonfuls of the mung bean filling on each disc
18) Fold the disc in half over the filling, and pinch along the edge to seal. Continue until finished.


19) Serve with the roasted sesame seeds, salt and sugar mixture. I hope you like this Thai dessert very much like I do. Enjoy!

Grilled fish balls with thickened sweet and sour sauce

Grilled fish balls with thickened sweet and sour sauce or Luck Chin Pla with Nam Jim; ลูกชิ้นปลาปิ้ง. I love to eat a skewer of grilled fish balls for my snack. I learn to make a Nam Jim for fish balls. There are so many recipe to make the sauce to have with the skewer of fish balls. I choose to make the one that I like the best. It is easy to make.

Ingredients :
1) Fish balls http://amporn-oleski.blogspot.com/2012/02/thai-fish-ball.html
2) 1 Lime ( 2 and 1/2 Tbsp )
3) 1 tsp salt
4) 2 Tbsp sugar
5) 1 cup of water
6) 15 Thai hot chili
7) 1 Tbsp tapioca flour + 2 Tbsp water


Preparation:
1) Pick off the stems from the hot chili peppers. Grind the chili peppers in a food processor or mortar and pestle. Preheat your oven to 450 degrees, and put the fish balls on a tray in the oven.
2)Dissolve sugar and salt into a pan of water, and add some lime juice.
3)Put the hot chili pepper paste into the water.
4)Mix tapioca flour and water together, and put them into the pan. Stir until thick.
5)Continue stirring until it's thick.
6)Fish balls should be toasted a light brown.
7)Soak the fish balls in the sauce.
8)Serve with some sliced cucumbers and enjoy!

Thai sweet red chili sauce

Thai sweet red chili sauce or Nam Jim ;น้ำจิ้ม. It can be served as a dip with spring rolls, grilled chicken, vegetables or shrimp. It's versatile all purpose sauce. You can see from any supermarket. I will show you how to make it. It's easy.

Ingredients:
1) 1/2 cup vinegar
2) 1/2 cup water
3) 9 cloves garlic
4) 12 fresh chilies
5) 1/4 cup of white sugar
6) 1 Tbsp fish sauce

Preparation:
1) Peel garlic, remove chilies stems, wash pat dry.
2) Cut into pieces.
3) Bring to the blender.
4) In a small pot, pour vinegar, sugar and water over medium heat. Bring to boil. Stir constantly until sugar dissolved and the sauce is thick.
5) Add ground garlic and fresh chili.
6) Reduce the heat to low and stir constantly about two minutes.
7) Remove from heat. Add fish sauce into the pot then taste it. You should taste sweet, sour, then spicy and salty.
8) Pour sauce into a small bowl and serve with my fish balls. Enjoy !

Thai fish ball

Thai fish balls or Look Chin Pla; ลูกชิ้นปลา in Thai. Let's try to make something easy, and this can be used in the ingredients for many Thai dishes. I am talking about fish balls. You can have fish balls with hot sauce. You can cook Thai green curry with fish balls, and they are good in noodle soup. Here I will show you how I make fish balls in my kitchen. It tastes good and is a very healthy dish for us to cook from home.

Ingredients:
1) 2 Lb fillet tilapia
2) 2 Tbsp all purpose flour
3) 1 tsp salt
4) 1/2 Tbsp ground while pepper
5) 1 tsp baking soda

Preparation:
1) Here is all ingredients you will need. It's simple.
2) I use mortar and pestle to grind white pepper.

3) Cut the fillet into 1 " length and put into a mixing bowl. Add all ingredients into the bowl.
4) Mix all ingredients together.
5) Place cut fish into food processor.
6) Blend very well until you get a fish paste. This is a new trick I read about on a web site. Put cubes of ice in to blend with the fish. That will make your fish balls soft and sticky. It can help your fish balls hold together.
7) Blend the fish another 4-5 minutes.
8) Place a fish paste into a bowl. Before I go the gym, I place the fish paste into the fridge for a couple of hours and come back to finish the fish balls. This is good for the fish balls to make them get soft and sticky. If you do not have time for it, you can put in two cubes of ice from step no. 6. It is just fine.
9) Pour water into a big pot over high heat, and pour cold water into a big bowl to let fish balls get cold after being cooked. While you are waiting for the water to boil, knead the fish paste another 5-8 minutes.
9) This is my way to make fish balls. I am sorry I ran out of the gloves. I try this way to make a ball shape. Put fish paste into a zip bag. Look at picure below.
10) Cut the bottom of the bag to make a small hole, depending on how big of fish balls you want.
11) When the water is boiling.
12) Turn the heat down to low.
13) Please wait until the water stops boiling. If the water is boiling, your fish balls will break apart and will not be in a ball shape after you drop fish balls into the pot.
14) Pour cold water into a bowl to let fish balls get cold after being cooked.
15) Make a ball shape, squeeze the bag and let the fish paste come out of the hole that we opened. Use spoon drop to the pot. You will see the fish balls will stay in the bottom of the pot for a minute and then float up on the water.

16) You can use your hand to cut each fish ball as well. I show you both spoon and hands.
17) After fish balls are floating up on the water, let them stay in the pot for another 8-10 minutes. Make sure fish balls are cooked inside.
18) Take out from the pot and let them cool in a bowl.

19) Let them cool for 5-10 minutes, then drained before bringing to serve.

20) You can bring to make a salad, green curry, noodle soup or have it with hot sauce. I will show you next time. I hope you enjoy it.