Sangkhaya Fakthong

Sangkhaya Fakthong
(Custard Pumpkin)

This is a easy to make yet delicous Thai desert which is commonly found in the local evening food markets. Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving. small pumpkin 5 chicken eggs 1/3 cup palm sugar pinch of salt 1 cup coconut cream

Sausage Salad in Banana Flower

Sausage Salad in Banana Flower

Smoke Sausage (cocktail)	100 grams
Banana flower sliced	1 scoop (Hand full)
Thai red Onions	1 Table spoon
Crushed Peanuts	2 tablespoons
boiled egg sliced for topping garnish

Chilli Paste - The type cooked in oil	2 Tablespoons
Lemon Juice	2 Tablespoons
Fish Sauce	2 Tablespoons
White Sugar	2 Tablespoons
Green Chilli - lightly crushed to full flavour	5 chilli
Soup stock - Chicken	2 Tablespoons
Coconut Cream	2 Tablespoons

1). Slice bannana flower like Onion ring size and cover with lemon juice to stop discolouring like on would with an apple.

2). Put sausages like hotdos in boiling water and heat. Remove and dry.

3). Mix all ingredents on a boil and then take a outer petal of the flower and use as a basket and fill with salad and garnish with egg. Serve

Gai Hor Bai Toey

Gai Hor Bai Toey
(Deep fried chicken in Pandan leaves)

Ingredients:

2 20 2 6 2 1 2 2 2 1 2 30

kg. cloves tbsp. tsp. tbsp. tbsp. tbsp. tbsp. tbsp.

chicken hip with skin, cut into pieces about 60 grams each white peppercorn garlic coriander sesame oil chilli sauce corn starch oyster sauce soya sauce white soya sauce thicken brown sugar, molasses Pandan leaves

Sesame Sauce:

1 cup 1 1/2 cups 1 00 gram 10 gram 1/2 cup 1 tbsp.

soya sauce thicken brown sugar, molasses Bae Sae, glucose ginger vinegar white sesame, roasted

Preparation:

D Mix peppercorn, garlic, coriander, sesame oil, chilli sauce, cornstarch, oyster sauce, soya sauce, white soya sauce and molasses together and marinated with chicken about 15 minutes.

2) Wrap marinated chicken with pandan leaves and deep fried in medium-hot pan.

3) Sesame sauce: Mix soya sauce, molasses, glucose, ginger and vinegar together m the pot. Cook on the medium-hot and simmer until thicken then garnish with sesame.

Tom Kha Kai

Tom Kha Gai (Sweet and sour chicken soup in coconut milk)

( Tom Kha Kai)

Ingredients:

2 Tablespoons Siamese ginger, sliced

1 stalk lemon grass, cut into, 1" pieces

1 1/2 Tablespoons hot pepper, chopped

1/3 cup mint leaves
4 cups coconut milk
3 - 4 Kaffir lime leaves
1 1/2 cups chicken breast, slices
3 1/2 Tablespoons fish sauce
2 Tablespoons lime juice
2 green onions, cut into 1" pieces

METHOD .

Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.

Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.

Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.

Serve hot with steamed Jasmine rice.

Recipe compliments of The Carnival Restaurant a restaurant in the Lotus PSK

LOTUS HOTEL - PANG SUAN KAEW -
99/4 Huay Kaew Rd, Chiang Mai. Tel. 224333 Fax: 224-493 E-mail lotus.htl.psk@chiang.a-net.net.th

Tom Yam Gong

Tom Yum Kung
(Hot and Sour Shrimp Soup)

Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves. 3 cups(24 fl oz/750ml) water or light chicken stock 8 oz(250 g) shrimps/prawns,shelled and divided 2 garlic cloves, minced 5 leaves kaffir lime leaves(bai-ma-krut) 3 slices fresh or dried galangal (Kha) 1/4 cup fish sauce (nam pla) 2 stalks lemon grass / citronella (ta-krai), lower1/3 portion only, cut into 1-inch (2.3 cm) lengths 5 hot green Thai chilli peppers (phrik khi nu), optional 1/2 cup sliced straw mushrooms 1/4 cup(2 fl oz/60ml) lime juice 1 teaspoon roasted chilli paste (nam phrik pao) 1 tablespoon chopped cilantro/coriander leaves(bai phak chi)

Index of other Thai recipes

© 1997 Tourism Authority of Thailand

Corn and Milk Candy

Serves: 8 - 10 WINNER: Ruchira Handa
Ingredients:	8 ounces cream style corn (prefers Delmonte with no salt) 2 ounces water 1 cup dry milk powder 1/2 cup dry coconut 1/2 cup sugar 2 ounces unsalted butter 2 ounces cold water 1/4 cup corn starch 1 cup sweet rice flour (mochiko) Few unsalted pistachios, shelled
Cooking Method:	In a heavy bottom pan, dry roast rice flour until light brown. Set aside. Mix corn, 2 ounces water, butter, dry milk powder, dry coconut and sugar in a pan. Cook on medium/high heat, stirring constantly. Slowly add mixture of corn starch and cold water, stirring to avoid lumps. Cook for 4-5 minutes. Remove from heat. Add roasted rice flour a little at a time. Mix well with spatula or hand. Make tiny balls and press each ball with spatula or hand. Place on a serving tray and decorate each piece with two or three pieces of cut pistachio. Put wax paper between the layers as it is a sticky candy. Will be chewy and soft.

No Bake Sago Cake with Langka

Serves: 8 - 10 WINNER: Jyothi Setty of Staten Island, NY
Ingredients:	2 cups sago (tapioca balls) 1 tablespoon clarified butter 3 cups water 2 cups coconut milk 1-1/2 to 2 cups granulated sugar (to taste) 4 cups milk 1/2 cup roasted cashews, coarsely chopped 1/4 cup golden raisins 1 teaspoon cardamon powder 8-10 clove ripe langka (jack fruit), if canned, drain excess liquid
Cooking Method:	In a thick pan, heat clarified butter. Put in sago and fry about 10 minutes on low heat until they are slightly golden in color. Heat water and add to sago, stirring constantly to avoid forming lumps and to prevent scorching. Let it cook until all the water is absorbed by sago and it turns transparent. Add coconut milk, stirring constantly to prevent sago from sticking. When most of the coconut milk is evaporated, stir in sugar. Heat milk in separate pan. Pour and mix it slowly into the sago mixture as it is cooking. Keep stirring. The milk starts thickening and reaches dropping consistency. Mix in cashews, raisins and cardamon powder in the final stages of cooking. Pour the mixture in a well greased cake or loaf pan. Cool until it reaches jello like consistency approximately 8-10 hours or refrigerate overnight. Run a sharp knife around the edges and carefully remove sago mixture from mold right side up on serving plate. Garnish each portion with a clove of sweet ripe langka just before serving.