First Edition, 2009

ISBN 978 93 80075 31 0

© All rights reserved.

Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email: globalmedia@dkpd.com

Table of Contents
The best food recipes from Sri Lanka & Thailand.

Add vinegar. Add the thick coconut milk (or fresh milk) and bring to a boil without covering. Roasted Curry powder (see recipe for home made roasted curry powder ) 1/2 tbs. Add cinnamon. dry red Chili powder 4 Cardamoms 2 Cloves 8 Curry leaves 4 pieces Rampe 1 inch piece Cinnamon 1 medium Onion (sliced) 3 tbs Vegetable oil 2 tbs Tomato paste or sauce 1 cup thick Coconut milk or fresh milk Directions • • • • • • • • • • • • Wash the beef pieces and drain water thoroughly. cardamom.Sri Lankan Meat Dishes Beef Curry Ingredients • • • • • • • • • • • • • • • • 3 lb Stewing beef (cut into pieces) 3-4 tbs. Add the beef and stir for sometime. Close with a lid and allow the beef to cook on slow heat. salt. Taste and adjust salt. Coat the beef pieces well with the spices and set aside for about 1/2 hour. Powdered black pepper 1 tbs. Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan. crushed garlic. Heat the oil in a saucepan. curry powder and red chili. Add onions and fry until soft. ginger. lemon grass. black pepper. add 1-2 cups water & stir). Fry curry leaves and rampe. Vinegar 6 cloves Garlic & 1 inch Ginger root .crushed together 2 tsps Salt 1 tbs. cloves and stir until well mixed. .

Heat the oil in a medium saucepan then add onions. sliced 2 fresh green Chilies. Chicken Curry Ingredients • 3 lb Chicken or Chicken pieces . Add thin coconut milk (or water). sliced 2 cloves Garlic.Cashew Curry Ingredients • • • • • • • • • • • • • 250 g (8 oz) raw Cashews 3 Cups thin Coconut milk (or water) 1 medium Onion. turmeric. add boiling water. close with lid and soak for about 4 hours or overnight. Drain the water from cashews and add salt. Adjust salt to taste. crushed 5 cm Cinnamon stick 4 pieces Rampe 8 Curry leaves 3 tbs Vegetable oil 1/4 tsp ground turmeric 1 tbs Raw Curry powder (see recipe for raw curry powder ) 2 pieces Goraka (optional) 1 Cup thick Coconut milk or fresh milk Directions • • • • • • • Place the cashews in a bowl. goraka and mix well until cashews are well coated. crushed garlic. Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat. cinnamon and fry until onions are soft and golden brown. Add the cashews and keep stirring until well coated with oil and onions. raw curry powder. green chilies. Turn off heat. close with lid and cook on slow heat until cashews are soft and cooked.

crushed together 2 tsps Salt 1 tbs. Add the thick coconut milk (or fresh milk) and bring to a boil without covering. Add lemon juice. Close with a lid and allow the chicken to cook on slow heat. Roasted Curry powder (see recipe for home made roasted curry powder ) 1/2 tbs. Heat the oil in a saucepan. dry red chili powder 4 Cardamoms 2 Cloves 8 Curry leaves 4 pieces Rampe 1 inch piece Cinnamon 1 medium Onion (sliced) 3 tbs Vegetable oil 2 tbs Tomato paste or sauce 1 cup thick Coconut milk or fresh milk Directions • • • • • • • • • • • • Wash chicken pieces and drain water thoroughly. Fry curry leaves and rampe. Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan. Add cinnamon. lemon juice 6 cloves Garlic & 1 inch Ginger root . Coat the chicken pieces well with the spices and set aside for about 1/2 hour. crushed garlic. Taste and adjust salt. salt. add 1-2 cups water & stir). cloves and stir until well mixed. curry powder and red chili. ginger. Leeks Mirisata Fried Leeks With Chilli Ingredients . Add the chicken pieces and stir for sometime.• • • • • • • • • • • • • • • 3-4 tbs. Add onions and fry until soft. black pepper. Powdered black pepper 1 tbs. lemon grass. cardamom.

The leeks will reduce considerably in volume. for 5 minutes. Put drained lentils in a saucepan with the thin coconut milk. . chilli.ance. then cover and cook slowly until lentils are soft. When slicing the leaves make a tight bundle and hold firmly. finely sliced 5 cm (2 inch) strip pandan leaf 5 cm (2 inch) stick of cinnamon small stalk lemon grass or strip of lemon rind 1/2 cups thick coconut milk salt to taste Directions Wash lentils well until water is clean. Serve as an accompaniment to a rice meal. Bring to the boil.• • • • • • 6 midium size leeks 1/4 cups oil 1/2 teaspoon ground turmeric 1 teaspoon chilli powder 2 tablespoon pounded Maldive fish 1 teaspoon salt Directions Wash leeks very well. Lentils Sri Lankan Style Ingredients • • • • • • • • • • • • • 2 cups red lentils 2 cups thin coconut milk 1 dried red chilli. Fry. taking care to remove all sand and grit. Heat oil in a large saucepan and add the leeks. In another saucepan heat the oil and fry the curry leaves. onions. Maldive fish and turmeric. Discard any tough or withered leaves but use the green portions as well. Cover and cook over low heat for 30 minutes. Remove and discard lentils that float on the surface of the water or any that are discoloured. broken into pieces 2 teaspoons pounded Maldive fish 1 teaspoon ground turmeric 1 tablespoon or oil 6 curry leaves 2 midium onions. ramped cinnamon and lemon grass until onions are brown. then add the remaining ingredients and stir well. stirring. stirring occasionally. With a sharp knife slice very thinly. Uncover and cook until liquid evaporates and leeks have an oily appear.

. salt and Maldive fish. Serve with rice and curries. Malu Abulthiyal Ingredients • • • • • • • • • • • 2 lbs Fish (Halibet. add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft). Lunu Miris Ingredients • • • • • 1 Small Onion sliced 3 tablespoonfuls of red chili powder 1 tbs. Add thick coconut milk and salt to taste. Place the goraka pieces in a saucsepan. and simmer uncovered until lentils are very soft and the consistency of runnv porridge. crushed Maldive fish Salt to taste Lime juice (one lime) Directions Mix the sliced onion. chili powder. Add lime juice and mix thoroughly.Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan. Salmon or Tuna) 10-15 pieces Goraka 1 1/2 tbs Salt 1 1/2 tbs ground black Pepper 1/4 tsp Turmeric powder 1 sprig Curry Leaves 1-2 pieces Rampe 2 pieces Cinnamon 2 cloves Garlic (crushed) 1/2 tsp roasted Curry powder 1 cup water Directions Wash and cut the fish into 15-20 pieces. Serve with Indhi Appa (String Hoppers) and curry.

transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry. and vinegar to a pot and cook for 3 minutes. Drain the goraka pieces and crush into a coarse paste. tumeric. Eggplant Curry Ingredients • • • • • • • • • 1 (approx 1lb) Egg plant 1oz oil 1oz milk (Coconut or Cows) 2 tsps Curry powder 1 tsps Red pepper powder to taste salt pinch sugar 2 tsps vinegar (or lime) One onion Directions Wash Egg plant and cut into small pieces. Cook over slow heat until the fish is done. Arrange the fish in a shallow pan and pour the liquid over the pices. Mix the paste with the drained water and add to the fish. Wash the mixing bowl with 1 cup water and pour over the fish. Allow to drain on paper towel to remove excess oil. Swirl the pan to coat the pieces with the liquid. cinnamon & crushed garlic. curry powder. salt. Yellow Fish Curry Ingredients • • • • • • 1Lb King fish (or Salmon or Tuna or Shark or Scallops ) 2 cups coconut milk 3 cups water 1 onion 2 tablsp mustard 1tspn turmeric . rampe. Add the fried Egg plant. Add oil to frying pan. For a completely dry dish.Add salt. and heat to boiling point. mix well. red pepper. milk. pepper. sugar. curry powder to the fish pieces and mix well (until all the pieces are well coated). chili powder. Add egg plant and fry until a light brown color (golden color). Add the curry leaves.

Then mix in red pepper powder. mustard and fish cook for 15 minutes. black pepper and garlic and cook for 20 minutes. Red Mullet) 4 tablspn Red pepper powder 2 tblspoons unroasted curry powder 1tablspn black pepper 4 cups water 2 tablspns vinegar to taste Salt 1 clove garlic Directions Wash fish and cut into cubes. curry powder. Fish Curry (Hot & Spicy) Ingredients • • • • • • • • 1lb Tuna (or Shark. onions. Add vinegar and salt and knead into the fish. Add coconut milk allow to stand for 1 minute. Pepper Crab Ingredients • • • • • 1 kg Sri Lankan Crab 3 tbspn white pepper 1 tspn coriander seeds 1 tbspn minced garlic 1 stalk spring onion ( cut into 1 inch section ) . salt garlic. Add water.• • • 1 tsp garlic to taste salt 1 tblspn lime juice Directions Wash the fish and cut steaks into cubes. Finally add the lime juice.

5. Add seasoning and 1 tbspn of cornflour solution. 2. Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for about 30 secs. ground black mustard 1-2 inch piece cinnamon few curry leaves and rampe 2 large cloves of garlic and 1/2 ginger root crushed 1/4 cup coconut milk (or fresh milk) 2-3 tbs. Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds. Remove the crabs from wok. Wash and clean crabs. sugar (adjust according to taste and the pineapple used) Salt to taste . Add sectioned spring onion into gravy and stirfry for 2 minutes. discards lung and organs. Bring to a boil.• 1/2 tbspn cornflour Seasoning • • • 1/4 tbspn dark soy sauce 1 tbspn light soy sauce 1/2 tspn sesame oil Directions 1. Add crabs and cover the wok. vegetable oil 1-2 tbs. Serve hot. Pineapple Curry Ingredients • • • • • • • • • • • • • 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces. raw curry powder 1/4 turmeric 1/2 tsp. 4. Remove from wok. 6. and mix well. Maldive fish pieces 1-2 tsp. 1 small onion sliced 1-2 hot green peppers sliced 1 tsp. Cook for 5 minutes or until crabs are cooked. Blend white pepper and coriander seeds in a blender until fine. 3. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.

Add crushed ginger & garlic. ground mustard and Maldive fish. sliced onions and green peppers. Add 1/4 cup coconut milk (or fresh milk). Blend the mustard. cinnamon. curry leaves. rampe. Add sugar. Mix all the ingredients well and add pineapple pieces. sliced 1 large Green or Red Pepper. chili powder and enough salt. Add the sugar. Taste and if necessary add a little lime juice (depends on the pineapple used). Let simmer for a little while and take off heat.Directions • • • • • • • • • • • • • Heat oil in saucepan. raw curry powder. If using canned pineapple add 1/2 of the drained juice. turmeric. Fried Hot Shrimp Ingredients • • • • • • • • • • • 500 g small Shrimp 1 Pickled Lime. Reduce heat and allow to simmer for few minutes. sliced 3 cloves Garlic 2 pieces Ginger 1 tsp black ground Mustard seed 1 tsp Sugar 2 tsps Chili Powder 1/2 cup Vinegar salt to taste Directions • • • Deep fry the shrimp and drain the oil. Keep mixing the ingredients until the onions are soft. mix well and adjust salt. Allow to simmer for few more minutes longer. Add salt. . garlic and ginger with vinegar. thinly sliced (see recipe for Lime Pickle) 2 Onions. Keep mixing the pineapple pieces until well coated with the spices.

3. Cover wok with aluminum foil. Add light soy sauce and sugar. Cover with lid. Serve with rice & curry. 2. . Put chicken in spicy sauce. Place an iron rack on wok. Hang it for 40 minutes. Rub chicken cavity and skin with salt and wine. Bring spicy sauce to the boil until 4 cups of water is left. Wash chicken and remove its legs. Simmer over low heat for 20 minutes. Heat wok. Add the fried shrimp and green (or red) pepper. Smoked Spicy Chicken Ingredients • • • • 1 chicken ( 1. Strain.• • • • • Mix well to form a thick mixture. Bring to the boil again.5 kg ) 1/2 tsp salt 2 tsp wine 1 tsp sesame oil Spicy sauce • • • • • • • • 1 star aniseed 1/2 tsp brown peppercorn 1/2 tsp clove 1 piece cinnamon stick 1 cardamom 1/4 dried tangerine peel 5 cups water 2 tbsp sugar Smoking ingredients for chicken • • • 1/2 cup Jasmine tea leaf 1/2 cup soft brown sugar 1/2 cup cooked rice Directions 1. Put chicken on rack. soft brown sugar and rice. Mix well. Add thinly sliced pickled lime. Put in tea leaf.

Take out chicken. .Heat the oil in a skillet (frying pan).Allow to cook for a few minutes. 6. . .Add the drained tuna liquid. 2.Add drained tuna. 5. . 4. Rampe and cinnamon. . .Drain the two cans of tuna. . skinned and cut into pieces.Remove from heat when smoke emits from wok. .Add salt. 4 medium Potatoes boiled. 3. curry leaves. 8.Add crushed ginger and garlic. add onions.Stir and allow to cook until the liquid is dry. . Bake for 5 minutes. green chili. THE COATING : • • • Two Eggs (beaten) Toasted bread crumbs (grounded) Oil for deep frying Directions 1. 9. 7. stir all together. Sri Lankan Cutlets Ingredients • • • • • • • • • • • 2 x 170 g flaked light Tuna 1 small Onion chopped 1 green Chili chopped 1 sprig curry leaves (optional) 1 piece Rampe (Pandamus) (optional) 1 piece Cinnamon 1/2 inch Ginger root (crushed) 4 cloves Garlic (crushed) 2 tbs Vegetable oil Salt.Cook until the onions are tender light brown. pepper and cardamom powder. Pepper and Cardamom powder (optional) to taste. Brush seame oil on it and allow to cool. stir. . Chop up and serve.

heavy-based saucepan. Tripe Curry Ingredients • • • • • • • • • • • • • • • • • • 750 g/1 1/2 lb tripe. . bring to the boil. cover and simmer until tripe is tender . Turn out onto a plate and dry roast the cumin seeds in the same way. In a dry pan roast coriander seeds. 15.Turn off heat.Deep fry in hot oil until light brown. . 14. bruised 6 cardamom pods 3 whole cloves 1 small stick cinnamon 1 medium onion.Stir until well mixed. Put all ingredients (except half the coconut milk) into a large. . adding 250 m/8 fl oz/1 cup water. until they are fragrant and darker in colour. shaking pan or stirring constantly. 13. . Pound using a mortar and pestle or grind to powder in an electric grinder. .10.Cutlets (made in to thick disc shapes) are great with rice & curry. . finely chopped 2 teaspoons finely chopped garlic 2 teaspoons finely chopped ginger 1 teaspoon salt 400 ml/14 fl oz can coconut milk lime juice to taste Directions Wash tripe and cut into 5 cm (2 in) squares.Seperate the mix and shape in to small (2 inch diameter) balls or thick discs. . 11. 12. preferably honeycomb tripe 1 tablespoon coriander seeds 2 teaspoons cumin seeds 1-2 teaspoons chilli powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground aromatic ginger 2 sprigs fresh curry leaves or 20 dried curry leaves 1 strip pandan leaf 1 stem lemon grass.Coat the balls with beaten egg and then with the toasted bread crumbs.Add potatoes and mix well. Stir well.

and gravy thick. Stir in reserved coconut milk and simmer uncovered for a few minutes longer. Serve with rice or pittu.

Sri Lankan Red Chicken
In Sri Lanka curries are distinguished by their colour, red, black and white. This red chicken is fiery and hot. The hotness can be reduced by substituting paprika powder for the chilli powder in the recipe. (Preparation time 10 minutes. Cooking time 1 hour 20 minutes)

Ingredients
(serves 4)
• • • • • • • • • • •

8 chicken thighs 1/2 teaspoonful black pepper ground salt to taste 3-4 tablespoonsful oil 2 medium-sized onions 20 curry leaves 8 cloves garlic 5cm (2") piece ginger 3 teaspoonsful chilli powder 1 teaspoonful paprika powder 2 teaspoonsful granulated sugar

Directions
1. Remove the skins from the thighs, and cut off any excess fat. Put the thighs, the pepper and salt into a pan, together with half a litre of cold water, and bring to the boil. Simmer for 1 hour. 2. Remove the pieces of chicken onto a plate. Bring the stock rapidly to a boil, and continue boiling until it has reduced to about 150ml ( 1/4 of a pint ) and set aside. 3. Peel and finely chop the onion and garlic. Grate the ginger. In a medium-sized pan, heat the oil. Add the onions and the curry leaves, and fry until the onions are golden brown. Add the chicken pieces and continue to fry for 2-3 minutes. Add the chilli, paprika, the sugar and the stock and bring slowly to the boil. Simmer for 5-7 minutes, stirring occasionally to prevent the chicken from sticking to the pan.

Sri Lankan Vegetable Dishes
Some recipes call for eggs or milk, so should be considered meatless, not vegetarian

Sri Lankan Rolls
Ingredients
Stuffing
• • • • • • • • • • • • • •

1/2 lb Tofu 1 lb potatoes 1/2 lb onion 2 tblspns red pepper 4 tblspns roasted curry powder 1/4 cup oil to taste salt Pastry 1/2 lb flour 2 cups milk (coconut or dairy) 1 egg to taste salt Breading and Deep Frying 3 cups oil 2 eggs 1 can bread crumbs

Directions
First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions. Add the oil to a pan at medium heat. Add the onions, tofu, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible. Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the

pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll. Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable. Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.

Eggplant Curry
Ingredients
• • • • • • • • •

1 (approx 1lb) Egg plant 1oz oil 1oz milk (Coconut or Cows) 2 tsps Curry powder 1 tsps Red pepper powder to taste salt pinch sugar 2 tsps vinegar (or lime) 1 onion

Directions
Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.

Spicy Potatoes
Ingredients
• • • • • • • • •

1lb potatoes 1 onion 2 tsps Hot pepper powder 2 tblsps Oil 1 clove (tsp) Garlic (powder) 1 tsp salt 1 tsp sugar 1 tsp mustard 2 small green peppers

Add all spices. cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat. Finally add potatoes and green pepper mix in and cook for 3 minutes you can eat. green pepper.Directions Boil or bake potatoes. Beet Salad Ingredients • • • 1 Can Sliced Beets 2 Tomatoes 1 Onion . Add onions and fry for a minute. garlic. Slice onions and green pepper. To a large pan add the oil and heat. onion. Peel of skin and cut into cubes. Spinach with Lentils Ingredients • • • • • • • • • • • • • 1lb Fresh Spinach 1/2 cup Orange lentils 1/2 cup coconut milk 2 tblspns mustard 2 tblspns unroasted curry powder 1 tblsspoon turmeric powder to taste salt 1 onion 1 clove garlic 1 green pepper pinch cinnamon (optional) pinch lemon grass (optional) 1 cup water Directions Clean spinach and cut into small pieces. Then add hot pepper powder. sugar and mustard and stir in for about 2 minutes. salt. Dice garlic clove. onion and green pepper Wash lentils and mix with spinach. garlic.

Then add mustard. turmeric. Thaw okra and dry with paper towels. green pepper and beets for visual effect. green pepper. Curried Okra Ingredients • • • • • • • • • • • 1 lb Okra 4-5 tblsspns oil 2 tbspns mustard 1tblspns unroasted curry powder 1 tblspns turmeric 1 onion 1 green pepper pinch cinnamon to taste salt 1tblsspn sugar 1 tblspn lime Directions Dice onions green pepper. Add oil to a pan on medium heat. onions and sliced green peppers. curry powder. Fry the okra until golden brown. Remove from heat and add lime juice. onion. Rearrange the tomatoes. Add beet. tomatoes. salt and sugar and cook for 3 minutes. Add black pepper salt and lime juice and mix well. cinnamon.• • • • 2 Green peppers 1 tblsspn black pepper powder to taste salt 1 tblspn lime juice Directions Slice onions and green pepper and tomatoes Take salad dish. Curried Green Beans • • • • • • • 1/2 lb Green beans (frozen okay) 2 tblspns oil 2 tblspns curry powder 1 tblspns mustard 1 tspn turmeric powder 1 onion 1 clove garlic .

Dice onions and clove of garlic. onion. Cut potatoes into cubes. turmeric. Add the contents of the first pot and bring to boil again. Add curry powder. turmeric. Fry the beans at medium to low heat at for 5 minutes. salt and milk and bring to boil. salt and cinnamon. Then add oil to a different pan at medium heat. Add the beans to an pan containing oil at low heat. mix well and cook for 3 minutes at low heat. curry powder. Spicy Onions Ingredients • • • • • 1lb onions 1/2 cup oil 4 tspspns red pepper powder 3 tspns vinegar 2 tspns sugar . Temper onions and green pepper for a minute. Potato Curry Ingredients • • • • • • • • • 1 lb potatoes 1cup milk (Dairy or Coconut) 2 tblspns mustard 2 tblspns unroasted curry powder 1 tspns turmeric powder 1 onion 1 green pepper to taste salt pinch lemon grass Directions Boil potatoes and remove off skin.• • to taste salt pinch cinnamon Directions Thaw beans if frozen. Add potato cubes. mustard. mustard. Dice onions and green pepper.

diced green pepper. You can throw away the used coconut. cinnamon. . garlic. a long-handled fork. First wash them and then peel them.potato peeler. 2)Next cut them into cubes about 1 inch square. frying pan and a pancake turner. Finally add vinegar. Potato Cakes Ingredients • • • • • • • • • 1 cup of coconut milk 2 medium-sized potatoes 1 teaspoon of salt 2 eggs 1 cup of flour 1/4 cup of sugar 1 tablespoon of butter or margarine cold water a pinch of salt Directions You will need a small bowl. To Make Coconut Milk: Put the grated coconut and warm water into a mixing bowl and let it to sit for 20 minutes. . until you have 1 1/2 cupfuls. colander or sieve. Dice green pepper and clove of garlic. Add onions to oil in a pan at medium heat. lemon grass and stir in well at medium heat for 3 minutes. a sharp knife. Put them in a saucepan and pour in cold water to about 2 inches above the potatoes. 1) While the coconut sits in the water you can prepare the potatoes. a saucepan. Pour the water into a small bowl and squeeze as much liquid from the coconut as you can. sugar and cinnamon and leave at low heat for 2 minutes. a wooden spoon. Allow onions to fry until light brown in color. Then add the red pepper. or put in your hat. vegetable brush.• • • • • to taste salt 1 clove garlic 1 green pepper pinch cinnamon (optional) 1 piece lemon grass (optional) Directions Slice onions. a potato masher.

If you want to make some pancakes today and the rest another day. 6) Mash the potatoes until they're smooth and not lumpy. Only make 4 cakes at a time. 5) Pour out the water from the pan and put the potatoes back into the pan. and mix. Add the last egg and mix well. 7) Beat 1 egg lightly with a fork in a mixing bowl. This recipe makes around 2 1/2 dozen pan Bean Curry Ingredients • • • • • • • • • • • 1 lb (450 g) Beans. crushed 5-6 Curry leaves & Rampe pieces (optional) 1/2 tsp Fenugreek seeds 1 tbs Raw curry powder (see recipe for raw curry powder ) 1/4 tsp Turmeric 1/2 Cup thick Coconut milk (or fresh milk) 1 tbs Vegetable oil Salt and Lime juice to taste . 10) Spoon the batter 1 teaspoon at a time onto the frying pan.3) Add 1 teaspoon of salt and let the potatoes boil in medium heat for 10 minutes.then the coconut milk. Repeat this step until the batter is all used up. 9) Put the butter into a frying pan and place it over medium heat. Serve them with butter or margarine and brown sugar if you like. store the batter in a tightly covered glass jar in the refrigerator. When the cakes are brown on one side. 4) Take the potatoes out of the water with the long-handled fork and put them in a sieve. sliced 1-2 hot green Chilies. cut into pieces 1 medium onion. 11) You should eat the pancakes while they're still hot.then a pinch of salt and the sugar. sliced 1 clove Garlic. Wait till the butter melts. turn them over and wait till that side it brown. 8) Stir in the mashed potatoes with the egg and add half of the flour. Then add the rest of the flour.

Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes. garlic and curry leaves. Reduce heat and allow the beans to cook. Add the cut beans and mix well until beans are well coated with the curry powder mix. green chilies.Directions • • • • • • • • • • Heat oil in a saucepan. Taste and adjust salt . Add onions. Add the curry powder. Stir and fry for 2-3 minutes. Fry until the onions are golden brown. salt. turmeric and fenugreek seeds. Add a dash of lime juice.

Add salt to taste. Close and leave in a warm placefor at least 6 hrs. Egg Curry Ingredients • • 6 Eggs hard boiled Oil for deep frying . Add yeast and sugar into luke warm water and set aside. milk Eggs Directions • • • • • • • • • • • • Soak rice in water overnight (or until soft). milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream). milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter). close with lid and cook until done. The combination of plain and egg Hoppers are delicious when served with sambol or curry.Egg Hoppers Ingredients • • • • • • • • 2 cups white long grain Rice 3/4 cup THICK Coconut milk or Evaporated milk 1 tbs Cooked white Rice 1 tsp dry Yeast 1/2 tsp Sugar 2 tbs lucke warm water 1-2 cups THIN Coconut milk or diluted Evap. Pour spoon fuls into heated. greased hopper-pan (Can experiment with a Chinese wok. Add thin warm coconut (or diluted evap. Blend the soaked rice. Transfer into a bowl and add the foamy yeast mixture. Mix well. which is similar in shape to a hopper-pan) make sure that the inside of the pan is well covered with the batter. To make egg hoppers. Drain water from cooked rice. Close with lid and cook until done. cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center.

Add coconut milk and simmer for few minutes.• • • • • • • • • • • • 1 small Onion sliced 1-3 small hot green Chilies sliced 1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped 1 tsp raw curry powder (see recipe for raw curry powder ) 1/4 tsp Turmeric 1 clove Garlic 1/2 tsp ground black Mustard 1-2 inch piece Cinnamon 1 tsp red Chili powder (optional) Few Curry leaves and rampe Salt to taste 1/2 cup Coconut milk or fresh milk Directions • • • • • • • Remove shells from hard boiled eggs and deep fry until the eggs turn light brown. Turmeric powder 1/8 tsp. finely ground. Drain the oil from the eggs. fenugreek seeds 1 tsp Salt 1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes 1 tsp Maldive fish (optional) 1 cup water 2 cups thick Coconut milk . Heat the ingredients for a few minutes and then add the deep fried eggs. Taste and adjust salt. dry mustard 1/2 tsp. Simmer for few minutes longer. In a saucepan take all the other ingredients and add enough water to cover the contents halfway. Kirri Hodi Ingredients • • • • • • • • • • • • • • 1 medium Onion sliced 1 hot green pepper sliced 4-6 curry leaves 2 pieces rampe 2 cloves garlic 2 tsps Raw curry powder (see recipe for raw curry powder ) 1/8 tsp.

Do not let the mixture boil. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.) (Serves 4) . (Preparation time 20 minutes. adjust salt and add a squeeze of lemon juice. cardamom. Pumpkin Curry In Sri Lanka the large orange pumpkins are a popular vegetable. When rice is cooked. Heat butter on a saucepan. Add onions and fry until golden brown. When the onions are soft and tomatoes are cooked. Remove them and serve hot with curries. This is a traditional Sri Lankan preparation and has a delicious flavour. Take off heat. bruised 1 ½ tsp ground Turmeric 3 ½ tsp Salt 5 Cups Coconut milk Rampe leaf (or 4 pieces Daun Pandan) Directions • • • • • • • • Wash rice and drain thoroughly. add coconut milk.Directions Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. peppercorns. Add rice and fry until rice is well coated with butter and turmeric (stir constantly). salt. finely sliced 6 Cloves 20 black Peppercorns 12 Cardamom pods. Yellow Rice Ingredients • • • • • • • • • • 3 Cups long grain Rice 4 tbs ghee or butter 2 medium Onions. cooking time 25 minutes. turmeric and rampe. the spices and leaves used will have surfaced to the top. cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid. Add cloves. Add coconut milk and bring to a boil. Reduce heat. Allow to simmer while stirring for a little while.

Ingredients • • • • • • • • • • • • • 450g (1 lb) pumpkin 2 tablespoonfuls desiccated coconut 5 cloves garlic a few curry leaves ½ medium-sized onion 1 teaspoonful coriander powder ½ teaspoonful cumin powder 1/4 teaspoonful turmeric 1/4 teaspoonful black mustard seed 1 teaspoonful oil salt to taste 28g (1 oz) creamed coconut 1 cup hot water Directions 1. add the mustard seeds and cook covered on a low heat until the seeds 'pop'. In a heavy-bottomed frying pan. Dissolve the creamed coconut in the hot water and add it together with the salt. the chopped onion and the roasted coconut. In a food processor assemble the peeled garlic. 4. Wash the pumpkin. 3. Add 2 tablespoonsful of water and grind to a smooth paste. Roughly chop the garlic and the onion. Add the ground ingredients and lastly add the pumpkin pieces and bring to the boil. It requires constant stirring to prevent the coconut from burning. Simmer covered for 12-15 minutes or until a skewer when inserted goes through. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Add the curry leaves and the spices (coriander. 2. cumin and turmeric) and fry for half a minute. over a low heat. Green Banana Curry Ingredients • • • • 2 bananas (the cookable variety) 1/4 cup oil 1/4 cup milk (coconut or dairy) 2 tblspns unroasted curry powder . Cut the pumpkin into 2.5cm (1") cubes. In a medium-sized pan heat the oil. dry roast the coconut until dark brown.

75 litres (27fl ozs) boiling water ¼ teaspoonful turmeric salt to taste 50g (2 oz) creamed coconut . curry powder. mustard. It is often made on special occasions and is always served with Sri Lankan chicken curry. turmeric.) Ingredients (Serves 4) • • • • • • • • • • • • • • 300g (11oz) Basmati rice 2 tablespoonsful oil or ghee ½ a medium-sized onion finely chopped 10 curry leaves 1 stalk lemon grass (optional) 5cm (2") screwpine (optional) 8 peppercorns 4 cloves 5 cardamoms 5cm (2") stick cinnamon 0. (Preparation time 10 minutes. this Sri Lankan rice speciality is cooked in coconut milk. onion. Add milk. Cut into thin slices. sugar and vinegar into a pot and bring to boil at low heat. salt. Kahabath (Coconut Milk Rice) Literally translated to mean "yellow rice". fried aubergines and potato curry.• • • • • • 1/2 tblspn mustard 1 tspn turmeric 1 onion to taste salt 1 tspn sugar 1 tblspn lime juice (or vinegar) Directions Peel skin of banana using a knife. Cooking time 30 minutes. Fry sliced banana in oil until a light brown color. Once banana have fried remove and place on paper towels to remove any excess oil. Then add the fried banana and cook for 2 minutes at low heat.

the curry leaves. Add the onion. the salt and the creamed coconut chopped into little pieces. bacon and meat.) Ingredients (Serves 6) • • • • • • • • • • • • 2 cups Basmati rice 3¼ cups cold water 1 medium-sized onion 15 curry leaves 5cm (2") screwpine 2 carrots 2 leeks 50g (2 oz) white cabbage 1 green pepper 50g (2 oz) peas 50g (2 oz) ghee salt to taste . Wash the rice in a sieve under running cold water until the water that runs is clear. Add the rice (which should be quite dry) and fry for a minute. the screwpine and the whole spices (peppercorns. there is a modern tendency to mix in prawns. Bath Temperadu (Sri Lankan Fried Rice) Fried rice in Sri Lanka is made from samba rice which is a pearly white grain. Leave to drain. 3.Directions 1.In a heavy-bottomed pan heat the oil or ghee. (Preparation time 15 minutes. cooking time 30 minutes. Only vegetables are usually added to already cooked rice.) Put the lid on. Now add the boiling water. cardamoms and cinnamon). the turmeric. and to flavour the rice with soy sauce. (Alternatively the coconut can be dissolved in the boiling water prior to adding to the rice. lower the heat so as to simmer and cook for 15 minutes. 2. the lemon grass. cloves. Fry on a low to medium heat until the onions are golden brown. Remove from heat and allow to rest for 10 minutes before serving. Bring to the boil and stir to make sure the coconut is dissolved. However.

Put the rice into a pan and add the water. peas and salt. Add the onions. put the lid on. 6. cook for 15 minutes. 5. cook for 2 minutes. stirring after each addition to ensure that the dish is well mixed. Take the pan off the heat and allow to rest for 10 minutes. and. over a low heat.) Ingredients (serves 4) • • • • • • • 600g (21oz) aubergines 1 teaspoonful salt oil for deep frying 2 tablespoonsful oil 1/2 a medium-sized onion finely chopped 1/4 teaspoonful turmeric powder 1 teaspoonful cumin powder 1 teaspoonful coriander powder . pepper. Stir until well mixed.Directions 1. Wash the pepper and finely chop it. and. It is often served with yellow rice and Sri Lankan chicken curry recipe (Preparation time 10 minutes. Cooking time 40 minutes. Remove from heat and put on a platter. heat the ghee. the curry leaves and the screwpine and fry until the onions are lightly browned. Leave the rice to get cold. Finely chop the onion. Put the rice in a sieve and wash under running cold water until the water that runs is clear. and serve hot. Add the carrots. Spread the frozen peas in a plate to thaw. Put the lid on. Since rice absorbs water if left to soak. cabbage. the washing should be done very quickly. Give it a stir. Aubergine Curry This aubergine preparation is made on special occasions. on a very low heat. leeks. Wash and finely shred the leeks and the white cabbage. Peel and grate the carrots. Bring rapidly to the boil. Fluff up the rice with a fork and put in a little at a time into the vegetables. 4. 3. In a large pan. 2.

Kadala Maluwa Ingredients • • • • • • • • • • 1 can cooked gram (kikärter) (kadala) ( also known as chickpeas) 5 small cooked potatoes cut into cubs. Wash the aubergines. 1 teaspoon mustard seeds. In a medium-sized pan heat the oil and fry the onion until golden brown. cumin.• • • • • • • • • • 1 teaspoonful whole mustard seeds ground 4 cloves garlic finely chopped 2. the salt and the sugar and bring slowly to the boil. Drain thoroughly on kitchen paper.5cm (1") cubes. 1 teaspoon pepper powder. grated 3 green chillies chopped 10 curry leaves 1 tablespoonful malt vinegar 4 tablespoonsful water 2 tablespoonsful coconut milk powder salt to taste 1/2 teaspoonful sugar Directions 1. chillies and curry leaves. 4. 2 chilli finely chopped. 1 teaspoon salt. Remove pan from heat and drain off excess oil. 3. the water. the milk powder. Add the turmeric. Sprinkle with salt and leave uncovered in a single layer for half and hour. Deep-fry the aubergine cubes a few at a time until golden brown. Add the garlic. ginger.5cm (1") piece of ginger. Add the fried aubergine pieces and stir and simmer on a low heat until most of the liquid has evaporated. Rinse the aubergines quickly under running cold water and pat-dry with kitchen paper. 2. coriander and mustard and stir for a couple of seconds. Remove the stalk. Add the vinegar. . 2 cloves of garlic finely chopped. Cut each slice into strips and then into 2. 1 teaspoon rosted cumin seeds. 2 unions finely chopped. Cut each aubergine lengthwise into 4 slices. 1 teaspoon chilli powder.

garlic.cloves. Now chop all garlic. chilli. curry leaves. ginger. Then add all the friend ingredients together and stir well and leave it under low flame.cardamom and make a paste. You can enjoy with rice or roti : Wambatu (egg plant) Moju Ingredients • • • • • 1 lb egg plants 1 packet of dried sprats(anchoives) 10 small red onion 10 green chillie some maldive fish.mustard seeds. The last sprinkle cumin seeds and serve in a bowl garnished with parsly. some cloves. some sugar.whole green chillie and whole red onion with the same oil.ginger. 1/2 teaspoon turmaric . do not chop onion and green chillie. Directions First slice egg plant into thin stripes and mix with yellow powder and salt and deep fry until lget brown color. Tandori Cauliflower . When it boils add the paste you already chopped. Keep every thing aside to drain oil. It is better if you can use pottary pan for cooking. Add coconut milk and bring to the boil. chillie powder. salt. Keep aside to drain oil. Then get a medium size pan and put some veniger to warm. Stir well.maldive fish. Directions Heat the oil and fry onions.some chillie powder and some salt and stir well.• • • • • 1 cup coconut milk. Drain the gram and add to to the pan. Add other ingridiens without coconut milk and cumin. 25 ml oil or margarin. sprig parsley to decor. some curry leaves. After few seconds sprinkle musted seeds. After a while add some sugar to sweeten it. Then fry dried sprats(anchoives) .curry leaves. garlic and curry leaves.

Add cauliflower.Ingredients • • • • • • • • • • • • • 500g caluliflower 3 cups water 1 tbsp lemon juice 1 tsp turmeric 1/2 tsp cumin powder 1 cup yoghurt 1 1/2 tbsp oil 1 tbsp lemon juice 3 tsp ginger 3 tsp garlic 1 tsp chillie powder 1 tsp Garam masala or curry powder salt Directions Cut cauliflower into 8 pieces with the stem. toss gently mix well. drain and leave to cool. masala in a bowl. cook the cauliflower until tender (uncovered). Prik the central stem with a fork. Marinade for 3 hours. bring to boil add lemon juice and turmeric. mix well. Grease the grill and cook it fro 6-8 minutes each side. ginger. Place yoghurt. salt. Brinjal and Dryfish Pahi Ingredients • • • • • • • • • • Two large Brinjals Enough oil for deep frying 10 small pieces of fried dryfish Two large onions Two large Tomatoes 2 cloves of garlic 1 tablespoon of good vinegar salt to taste 1 tablespoon mustard powder crushed chillies . garlic. Put water in a wide saucepan. turning from time to time. oil lemon juice . 5-7 minutes. chillie. When finished sprinkle cummin powder and serve hot.

Then add the paste and the shreded coconut and a little lime juice and salt to taste. shredded coconut Directions Fry the onions in a little oil till slightly browned. a small piece of ginger. then add tomatoes and let cook till melted to a fine paste. Chop tomatoes in blocks and mix in the brinjal mixture. and dried shrimp and cook for two minutes. Then add the kadala parippu and keep stiring till all indriedients are mixed well. Mix mustard powder. If necessary you can add chopped green chillies into this. Add a little water and cook covered till the parippu is cooked. Add green chillies and curry or corrianer leave. Can be stored refregarated for a week Kadala Parippu Mallun Ingredients • • • • • • • • 1 cup parippu soaked for a few hours 1 large onion finely chopped 2 or 3 green chillies chopped a sprig of curry leaves or corriander leaves finely chopped small packet of dries shrimps roasted and finely ground 4 cloves carlic. crushed chilles together to make a paste. one inch cinnamon. Add fried dryfish and mix well. Turn over the fried brinjals. Fry finely chopped onions and garlic. Add them to brinjal.Directions Slice finely the brinjals and deep fry them. onions in this mixture. and one half teaspoon of mustard soaked together for a few hours and ground to a paste 1 small tomatoe finely chopped. vinegar salt. cook for a minute or two and enjoy with rice Brinjal Curry Ingredients • • • 2 medium brinjal's halved and sliced thinly 3 whole cloves of garlic 1 onion finely chopped .

garlic. and serve. Add sugar. then add 1 table spoon of lime juice and salt to taste. Add brinjals and simmer for 5 minutes. reduce and stir constantly until a thick creamy sauce is formed.• • • • • • • • • 1 tsp fenugreek seeds 1 tbs curry powder 1 tsp salt 1 green chilli finely chopped 1 cup coconut milk 1 tsp sugar 2 tsp spice powder (garam masala) juice of 1 lemon or lime Oil to deep fry brinjal Directions Deep fry brinjal until golden brown remove and drain on kitchen towel. Sweet Cummings & Fennel mixture) 1 cup of fresh milk 1 table spoon of lime juice Directions Put the oil in a saucepan and fly the onions until golden brown then drain all the cans into the saucepan when it bubbles put the unroasted curry powder into the milk stir well add to the boiling soup. chilli and fenugreek in a little oil until the onion is soft. Wattakka Curry With Acorn Squash Ingredients . It is now ready to serve. Mullagathanni Ingredients • • • • • • 2 Cans of Chicken Broth 2 Cans of Vegetable Soup 2 Onions Chopped 1 Table spoon of Butter/Margerine or Oil 1 Tablespoon of unroasted curry powder (Corriander. Add coconut milk. salt and curry powder. lime/ lemon juice and spice powder. In a separate saucepan fry onion.

6 servings.if available 1 inch sprig of karapincha .if it does not grind well add a little milk or water then when its ground into a paste add the coconut into it and grind it a few seconds add some milk and whip it and pour into the cooked squash add the rest of the milk.fresh or desicated 1 pinch of saffaron (kaha kudu) 1/2 teaspoon of salt ( or salt to taste) Directions . Put into a saucepan with all the above ingredients other than the Milk & last 4 ingredients in the list.sliced 1 Cup of water 1/10 teaspoon of saffron (Kaha kudu) 1 teaspoon of chillie powder (optional) 1/2 Fenugreek seeds (Uluhal) 1 inch peice of cinnamon stick 1 inch peice of Rampe .sliced 3 Green chillies . Meantime grind mustard seeds.fresh or desicated Directions Wash and cut up the Acorn Squash into 1 1/2 inch peices.if available 1 table spoon Mustard Seeds 5 Cloves of Garlic 1 teaspoon Black pepper 2 table spoons of coconut . cloves of garlic and black pepper in a blender until its like a paste . salt to taste and let it simmer a few minutes and serve.washed and cut up finely 1 onion sliced 2 table spoons of coconut . Kale Mellun Ingredients • • • • • 1 lb Kale leaves . Cook until the peices are boiled.• • • • • • • • • • • • • • • • • • 1 Acorn Squash 1 Cups of Fresh Milk I teaspoon of Salt 1 table spoon sugar I teaspoon full of Maldivefish grounded (Optional) 1 Onion .

Chili Sauce Ingredients • • • • • • • 14 oz can Tomato sauce 1 inch piece Ginger (crushed) 4 cloves Garlic (crushed) 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs) 1 cup Sugar 1/8 cup Vinegar Salt to taste Directions Mix all ingredients. Mallung . stir and boil for 5-10 minutes. 6 servings. salt and let it cook slightly on low fire. Taste great with Malu Paan. Fennel Directions Crush all ingredients separately to a fine powder and thoroughly mix them together. Cummin 1/4 tsp. then mix the coconut with the saffaron powder (kaha) and mix well and serve. Sri Lankan Sauces Raw Curry Powder Ingredients • • • 2 tsps Coriander seeds 1 tsp.Put the cut up kale into a saucepan and sprinkle a table spoon of water add the onions.

use the common curly parsley so readily available. the yellow flowered cassia. Stir well. some of them grow in Western countries too for instance. Serve hot or cold as an accompaniment to rice. One or two different mallungs are served with every meal and play an important part in nutrition because this is how the people of Sri Lanka get their vitamins. and the leaves are stripped from the stems and used for mallung.Shredded Green Leaves With Coconut A maying is very much part of the Sri Lankan diet. cover and cook Over medium heat. about 6 minutes. seeded and chopped. If there is not much water clinging to leaves after washing. as a substitute. 6 Ingredients • • • • • • • • 2 cups finely shredded green leaves 1 medium onion. Serves. Tender passion fruit leaves also make delicious mallung. The flowers are dried to make an infusion for medicinal purposes. which looks like violet leaves but is a type of cress which grows near water. add coconut and toss over low heat until coconut absorbs all the liquid. optional l/2 teaspoon ground turmeric 2 teaspoons pounded Maldive fish 2 tablespoons lemon juice 1 teaspoon salt 2/3 tablespoons freshly grated or desiccated coconut Directions Put leaves into a saucepan with all the ingredients except coconut. They have a pleasant sour flavour. to be eaten with rice. add a sprinkling of water. The leaves of many common plants are used. Moaju Ingredients • • • • • 4 ozs Maldive fish 1 lb Egg plant 1/2 lb Capsicums 1 oz Ginger 1/4 cup Mustard . Uncover. finely chopped 2 green chillies. very tasty. One of the most popular is 'gotakolle '. Remove from heat. It can best be described as a dry accompaniment.

• • • • • • • •

1/2 Bottle Coconut oil 1/4 Bot. vinegar 1 oz Dry chilies 2 ozs Pepper 1 tsp Cummin 1 tsp Coriander 2-3 Pieces Cinnamon 1 1/4 lb Sugar

Directions
Grind the mustard with a little vinegar and salt. Grind chilies, Cummin, pepper and coriander in salt and vinegar + mustard. Wash the egg plant, cut lengthwise and then across. Deep fry and drain on paper. Wash the capcicums and cut lengthwise and fry in oil until golden brown and drain on paper. Fry the coarsly cut cloves of garlic with pieces of maldive fish and pieces of ginger in oil and keep separate. Mix the fried ingredients with the mustard mixture. Slice an onion finely and fry it in hot oil. When it is brown add all the fried stuff and the sugar and stirr on a low fire until the mixture thickens. When dry take off the fire, cool and bottle. This makes one bottle.

Roasted Curry Powder
Ingredients
• • • • • • • • • • •

1 cup Coriander seeds 1/2 cup Cummin seeds 1 tbs Fennel seeds 1 Cinnamon stick 1 tsp whole Cloves 1 tsp Cardamom seeds 10-15 dried curry leaves 5-6 dried red Chillies (optional) 5-6 dried Rampe pieces 1 tbs black pepper seeds 2 tbs raw rice

Directions
In a dry pan, over low heat, roast each ingredient separately. Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but do not let them burn). Mix all the roasted ingredients, put into a grinder and grind to a fine powder.

Store in an air tight jar.

Seeni Sambol
Ingredients
• • • • • • • • • • • • • • •

5 large Onoins peeled and finely chopped 1/4 cup Maldive Fish 1 1/2 inch Ginger root (crushed) 8 cloves garlic (crushed) 3 tbs crushed red Chilies 5-6 cardamoms 3-4 cloves 1 small sprig Curry leaves 1-2 pieces Rampe 1 piece Sera 1 piece Cinnamon Salt to taste 1 tsp Tamarind paste 2 tbs Sugar 4-6 tbs Vegetable oil

Directions
Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

Cucumber Salad
(to accompany curries) Ingredients
• • • •

1 cucumber 1 onion 2 small green peppers 1 tomato

• • • •

1 tsps Black pepper powder to taste salt pinch sugar 1 tsp lemon (or lime) juice

Directions
Slice cucumber, onions, green pepper and tomato. Put into a plastic bag and add lemon juice, salt, sugar and black pepper powder.

Coconut Sambol
Ingredients
• • • • • • • •

2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut). 2 small pearl onions or shallots, sliced. 1 small green chile, sliced. 1 clove garlic, sliced. 1-2 tsp Hot red chile powder. 1 tsp Salt. 1-2 tsp Maldive fish (optional). 1 medium lime.

Directions
• • • • • •

Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used). Once the ingredients are crushed and mixed thoroughly, add the coconut. Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers). Squeeze half a lime. Mix well. Taste and adjust salt & lime. Serve with rice and curries.

Lime Pickle
Ingredients

• • • •

25 Limes 150 g Sugar 75 g Salt 1/4 bottle (2 cups approx.) Vinegar

Directions
• • • • • • • •

Pierce the limes using a fork. Mix vinegar, salt and sugar (preferably in a clay pot) and heat on a stove while stirring. When mixture begins to boil, add the limes (including any juice left behind). Continue to heat, turning the limes from time to time. Heat until the lime rinds discolor and shrink. Remove from heat and let it cool for awhile. Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months. Lime pickle (Lunu Dehi) can be used in chutnies or with rice & curry.

Sri Lanka Sinhalese Fragrant Masala Spice Powder
• • • • • •

30 g cumin seeds 6 cardamon pods 4 coriander seeds 30 g fennel seeds 1 clove 2 cm stick cinnamon

Directions
Crush all ingredients separately to a fine powder and thoroughly mix them together.

Red Coconut Sambal
Ingredients
• • •

75 g/2 1/2 oz/1 cup fresh grated or desiccated coconut 1 teaspoon salt 1 teaspoon chilli powder or to taste

• • • • •

2 teaspoons paprika 2 teaspoons pounded Maldive fish or dried prawns 1 small onion, finely chopped 2 tablespoons lime or lemon juice If using desiccated coconut, sprinkle with 3 tablespoons hot milk or water and toss to moisten.

Directions
Combine all ingredients in a bowl and mix well, rubbing ingredients together. Serve in a small bowl, and if liked add a fresh chilli, finely chopped.

Kattarikkai (egg plant/brinjals) sambal
Bake or boil Kattarikai (egg plant/brinjals) and scoop the pulp avoiding as much as seeds as possible. Mix chopped onions, chopped green chillies (if you like) or add black/white pepper powder, salt, lemon or lime juice and add yogurt or mayonesse or whatever dressing you like and mix them well. If you like you could add a little bit of garlic. You have to decide the quantity of each ingredient. This becomes a good dip to be eaten with rice or bread or middle eastern bread. BTW, Kattarikkai is a Tamil word.

Katta Sambol (Chillie Sambol)
Ingredients
• • • •

2 tbsp of chillie powder 1 tsp of salt 1 tbsp maldive fish (optional) 1/2 lime

Directions
Grind the all the ingredients above except lime in a motar and pestle (wangediya). Squeeze the lime juice, mix and serve. Alternatively you can grind in a food processor too

Lunumiris (Chillie Onion Sambol)
Ingredients
• • • • •

2 tbsp of chillie powder 1 tsp of salt 1/2 onion (finely chopped) 1 tbsp maldive fish (optional) 1/2 lime

cloves. Warm three table spoonfuls of oil. Squeeze the lime juice. Add the Kehel Muwa into it. One teaspoonful of roasted curry powder One teaspoonful of sugar Directions Finely chop the Kehel Muwa and soak it in salt water.Directions Grind the all the ingredients above except lime in a motar and pestle (wangediya). Vegetarian Coconut Sambal (Pol Sambal) Vegetarian Coconut Sambal (Pol Sambal) . Chop finely the cardamoms. Kehel Muwa Seeni Sambol Ingredients • • • • • • • • • • One large Kehel Muwa (Banana Flower) Two table spoons of crushed red chillie 3 Cardamoms 3 Cloves Tiny pieces of lemon grass 3 table spoonfuls of Maldive fish crushed Salt to taste Pinch of saffron powder. Add the rest of curry powder salt. That way you can keep it in the fridge for months. add curry leaves plus crushed spices and stir couple of times. It should be dry like Seeni Sambol. Mix well. Alternatively you can grind in a food processor too. mix and serve. Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. lemon grass. saffron and sugar and cook in low fire. Add a bit of saffron powder into it to give a nice colour. maldive fish and leave it aside. Once it is cooked add a tablespoon full of tamarind pulp and mix well.

Ingredients • • • • • • • 500 grams (1 pound) scraped or ground Coconut. ( freshly squeezed or pressed) 1 Tea Spoon of fresh ginger (pounded) 1 Tea Spoon of fresh garlic (pounded) 1 Tea Spoon of black pepper powder Salt to taste. Directions Best to use scraped or ground coconut. If using desiccated coconut. Wear a glove and mix all ingredients well with the hand pressing and squeezing the ingredients. . If not available use the whole dry ginger and press to a paste.fresh ginger is best. make it moist by adding a little boiled water after letting it cool.Peel and press the garlic to a paste. 6 servings.Black pepper seeds can be ground in a coffee grinder. Keeping mixing until the water is absorbed then stir well add salt to taste and serve. 6 Table Spoons of Chilli powder (coarse) 5 Table Spoons of Lime Juice. Fried Pol Sambol Ingredients • • • • • • • • • • 2 Cups of Desicated coconut 2 Onions chopped finely 1 table spoon of Maldivefish (if available) OR Dried shrimp (Kun ssas) 1 1/2 teaspoon of salt 1 inch peice cinnamon stick 1 inch peice of Rampe (if available) 1 sprig of karapincha (if available) 3 Table spoons of oil 4 Table spoons of roughly ground red chillie powder or chillie powder 3/4 cup of water Directions Put the oil in a frying pan with all the ingredients except the coconut chillie power salt and water.If you add milk you will make it sweet and fatty. When the onions are golden brown lower the heat and add the coconut and stir well then add the chillie powder and mix well then add the water and mix ver well.

Cover and cook for 15 minutes. Stir with handle of wooden spoon. . Add coconut milk and Salt. mix well. Take off the heat. Add the pinch of salt and the cloves. Milk Rice • • • • Put Rice and water into a pan and bring to a boil. Add the Coconut and mix well.Sri Lankan Desserts Milk Rice (Imbul Kiri Bath) Ingredients Coconut Treacle Mix • • • • 800 g finely scraped Coconut 2 Cups Treacle (Coconut or Kithul treacle) 4 Cloves Pinch of Salt Milk Rice • • • • 2 Cups short grain white Rice 2 Cups thick Coconut milk 2 tsp Salt 3 Cups Water Directions Coconut Treacle Mix • • • • Pour the treacle into a pot and bring to a boil while stirring. cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).

If it firms enough to be moulded into a soft ball. Makes about 18 pieces Ingredients • • • • • • • • 1 1/2 cups sugar 1 1/2 cups milk 1 x 410 g (141/2 oz) cups sweetened condensed milk 125 g (4 oz) butter 1 cup cooked mashed potato 1 cup finely chopped cashew nuts optional 2 tablespoons rose water 1 teaspoon ground cardamom. Return to heat and cook to soft ball stage or 116°C (240°F) once more. rose water and cardamom and mix well. optional Directions Put sugar. stir in nuts. drop a little into a cup of ice. Pour into a well buttered shallow dish or . condensed milk and ghee into a large heated saucepan (a non stick pan is excellent for this). until mixture reaches soft ball stage or 116°C (240°F) on a candy thermometer. pour mixture into a bowl before doing this or the metal beaters will scratch the non stick surface. Serve with bananas for breakfast or at tea time. stirring constantly. It is important to do all this before the milk rice cools down too much as it will become too sticky to handle. (To test for softball stage.Combine • • • • • • • Divide the slightly cooled milk rice into two portions. If using a pan with non stick lining. 1 cm thick). Remove from heat. add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Remove from heat.cold water. Then evenly spread the coconut treacle mix on top. evenly spread out a layer of milk rice using one portion (should be at least. serve this sweetmeat with black coffee. it has reached the required temperature. On a flat dish. milk. Cover it completely (including from the sides) with the second portion of the milk rice. Cut into blocks. Aluwa After a rich fish curry meal. Cook over medium heat.

baking tin. extra whipped and sweetened cream can be piped over the top of the dessert and a few paper. Allow to cool and set. then cut into diamond shapes. fully ripe avocados caster sugar to taste 1 cup cream dash of rum (optional) Directions Cut avocados in halves lengthways. 4-6 Ingredients • • • • 3 large. If you like. Pres lightly with a piece of buttered banana leaf or aluminium foil to smooth and flatten the surface. remove seeds and reserve. return seeds to the pulp. Bibikkan Ingredients • • • • • • • • • • 1 lb Semolina 1/4 lb Raisins 4 cups Honey 1/4 lb flour 25 Cashew nuts 2 cups Scraped Coconut 2 ozs Butter rind of Lime 1/4 lb Sugar 2 tsps Vanilla . I prefer to let the delicate avocado flavour stand alone.thin slices of avocado (sliced at the last moment and sprinkled with lemon juice) used for decoration. Scoop pulp from shells and mash smoothly with a fork. cover closely with plastic wrap and chill before serving. Note: While some favour rum for flavouring. Add sugar to taste and stir in the cream.The presence of the seeds in the pure'e is said to keep the avocado from discolouring. Put into serving bowl. Avocado Crazy Serves. but make sure that the surface is protected from air by putting the plastic on the surface of the mixture.

Mung Kavum Ingredients • • 1 lb Rice flour 2 lb Mung flour . rose water. cinnamon and cardomons. Grate the jaggery and mix with the egg batter.• • • • 1 tsp Rose water 1/2 tsp Cardamom 1/2 tsp Cinnamon Dates. Pour the mix into a greased bowl. Nutmeg & Salt ½ tsp Cardamom Directions • • • • • • • Beat the eggs well. Next day add butter semolina and flour to mixture. Chow-Chow and any other fruit you like. Sprinkle some chopped cashews for added taste and decoration. Let it cool in the container before serving. Sultanas. Ginger preserves. Cover with oil paper & steam for 1 1/4 hrs. Add all the other ingredients and mix well. Bake in moderate heat. Add all fruits and cool over night. Directions Add sugar and honey to scraped coconut and cook over slow flame until coconut is cooked. Wattilappam 1 Ingredients • • • • • 10 Eggs 2 ½ Cups thick Coconut milk 1 lb Jaggery Pinch of Cinnamon. Then add vanilla.

Prepare the batter by mixing the ingredients well. Boil the treacle in a saucepan. Dip the above pieces in the batter and deep fry in vegetable oil. Add the chopped cashews and mix thoroughly. Salt Vegetable oil for deep frying Batter • • • • • 1/2 lb Rice flour 1 cup Coconut milk 1 egg pinch of Tumeric 1/2 tsp. chopped Directions Roast the Semolina and set aside. Salt Directions Mix the rice and mung flour to get an even mixture. Rulang Aluwa Ingredients • • • • • 1 lb Semolina (Wheatlets) 2 lbs Sugar 1/2 tsp powdered Cardamom 1/4 tsp powdered Cloves 50 Raw Cashews. Prepare a cutting board by sprinkling some roasted semlina and have it ready. Flatten and form into a block (about 1-1/2" thick). Transfer the thickend mixtue into an aluminum tray (cookie tray) and allow to cool. Cut into shapes. Remove from heat.• • • • 3 cups Coconut or Kithul Treacle (available in Sri Lankan Grocery Stores) 1 tbs. Add small amounts of this syrup to the flour mix in the aluminum tray and spread into 1/2 -1/4" thick block. add the semolina and the spices. leave on the hot plate and stir until thick syrup like consistency. Add about 1/2 cup water into the saucepan. Remove from heat before the mix thickens and transfer onto the cutting board. Add the flour mix. When the syrup thickens and starts to form a crust like layer on the sides of the saucepan. Mix thoroughly. When the mixture starts to thicken add butter and salt. In a saucepan add 1 cup of water to the sugar and heat. . Ghee or Butter 1 tsp.

Cut into pieces. Keep stirring the mixture until oil starts to separate. Transfer into a greased dish and shape into a block. Do not add water. Love Cake Ingredients • • • • • • • • • • • 1/2 lb Semolina (Wheatlets) 1 lb Sugar 1/2 lb Butter 750 g Cashew nuts 6 ozs. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Cut into pieces of any shape. Sau Dodol (Weli Thalapa) Ingredients • • • • 2 lbs Rice flour 4 cups thick Coconut milk 4 cups Kithul or Coconut trealce 2 tsp Salt Directions In a large bowl. Cover and steam the flour beads for abourt 30 minutes or until cooked. mix the flour and salt thoroughly. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Remove from heat. Remove from the steamer and separate the flour beads and set aside. Pumpkin Preserve 12 Eggs 1/2 bottle Rose Essence 1/2 bottle Almond Essence 1/2 vine glass Brandy 1/2 vine glass Bees Honey 2 sheets Oil Paper Spices: .

Chop cashews coarsely and stir in together with the semolina and crystallised fruit. Add softened butter and honey. rose water. nutmeg and cardamom. Love Cake Recipe #2 Ingredients • • • • • • • • • • • 6 large eggs 500 g/1 lb/2 cups caster sugar 150 g/5 oz unsalted butter 3 tablespoons honey 2 tablespoons rose water or 1/4 teaspoon rose essence finely chopped zest of 1 lime or lemon 1 teaspoon freshly grated nutmeg 1 teaspoon ground cardamom 250 g/8 oz raw cashews 250 g/8 oz coarse semolina 125 g/4 oz crystallised winter melon or pineapple (optional) Directions Line a 25 x 30 cm (10 x 12 in) cake tin with baking paper. Add the butter to it and heat until well mixed. Beat 8 egg whites until nice and fluffy and gradually add to cake mixture. Cloves Cinnamon (in fine powder form) 1/2 tsp grated Nutmeg 3/4 tsp Grated Lime Rind Directions • • • • • • • • Warm Semolina with a few lime leaves. Add cashew nuts (cut) and mix well.• • • 1/2 tsp each of Cardamon. Line tray with news paper. Preheat oven to 150 degrees C (300 degrees F). Turn into prepared tin and bake in a slow oven for . Add Spices and essences and lime rind. Do not make it too watery. Beat eggs and sugar until thick and light. final layer buttered oil paper Bake in slow oven. Beat well. Beat egg yolks with sugar until nice and creamy with air bubbles forming. lime zest. Add semolina and butter mixture to the egg and sugar mixture and beat well. keep overnight. Remove lime leaves from semolina. Next add pumpkin preserve (cut).

Cooking time 30 minutes) Ingredients • • • 2 200g (7oz) cartons of yogurt 225g (8oz) jaggery ½ cup water. and the cake is served in small pieces which are individually wrapped in decorative paper. because if a skewer comes out clean it means the cake is overcooked by Sri Lankan standards. The buffalo milk yogurt which is set in eathenware pots. Cut into small squares to serve. (Preparation time 5 minutes. I would advise you to chop all the ingredients by hand. Strain into a sauceboat or jug and pour over the yogurt before serving. In a heavy-bottomed pan bring the jaggery and the water slowly to the boil. . Kiri Pani (Yogurt And Treacle) This is the most traditional of Sri Lankan desserts. Do not use the skewer test. The heat should be kept to a minimum until the jaggery has dissolved. Using a food processor to chop the fruit and nuts tends to alter the texture of the cake and although it is time consuming. If the cake starts to brown too quickly. a marzipan made of cashewnuts is the only icing used. has a delicious layer of cream. In Sri Lanka. It is always eaten with treacle (kitul pani ) which can be made by boiling down jaggery which can be bought in Sri Lankan shops. Ingredients 1. Once the jaggery has dissolved bring it to the boil and allow to reduce until you have a thick pouring sauce.1 hour or until pale golden on top. Greek yogurt made from ewe's milk is an excellent subsitute. Sri Lankan Christmas Cake This cake combines traditional ingredients with exotic fruits and spices. Leave cake in tin to cool. but there won't be the moist centre which is typical of this confection. Eating this cake was the culunary highlight of my year and I used to sneak into the kitchen and taste it during its preparation. cover loosely with foil. It will taste good.

a little at a time using a cutting motion. to make sure that the cake batter is thoroughly mixed in with the dried fruit. Mix thoroughly and leave covered for 24 hours.5oz) stem ginger (without syrup) 100g (3.5oz) glacé cherries 3 tablespoonsful brandy 3 tablespoonsful rose water triple strength 2 tablespoonsful honey 1 tablespoonsful vanilla 1/2 a nutmeg grated 2 teaspoonsful ground cinnamon 1 teaspoonful ground cardamom 1/2 teaspoonful ground cloves 225g (8oz) semolina 225g (8 oz) butter at room temperature 12 size 2 eggs 400g (14 oz) soft brown sugar Directions 1. Add the fruit. Ingredients • • • • • • • • • • • • • • • • • • • • • • 50g (2 oz) candied peel 100g (3. cardamom and cloves).oiled greaseproof paper. Separate the eggs.(Preparation time 55 minutes.5oz) raisins 300g (10oz) sultanas 125g (4oz) currants 225g (8oz) candied ash pumpkin or crystalised pineapple 225g (8oz) cashew nuts chopped 50g (2oz) almonds chopped 100g (3. In a medium-sized bowl. vanila) and the spices (nutmeg. Finely chop the fruit and the nuts (the first 10 ingredients). Put into a bowl together with the honey and essences (the brandy. Cooking time 1 hour 15 minutes. cinnamon. beat the egg yolks together with the sugar until pale.5oz) chow (without syrup) 100g (3. Double line 2 cake tins of diameter 20 cm (8") with lightly. mix together the semolina and the butter.) Makes 2 cakes. Mix in the semolina. 2. In a large bowl. rose water. This movement provides a lot of wrist exercise! . Put the oven on to 140oC (275oF) 3.

place in an airtight tin and leave for a week before icing.] Pudding of Dulya . Whisk half the egg whites until stiff. Once cold prick the surfaces with a skewer and pour two tablespoonsful of brandy over each cake. Bring to the boil. Dissolve the creamed coconut in 50 ml (2 fl oz ) of hot water and allow to cool. In Sri Lanka the christmas cake is cut into pieces and individually wrapped and served during the festive season. and simmer until the jaggery has dissolved.) Add 4 tablespoonsful of the egg whites and beat into cake mixture to slacken it. Cool the cake on a wire rack. Put the cake mixture into the two tins and cook for about 1½ hours. Place jaggery in a pan with 50ml (2 fl oz) water. Alternatively the mixture can be divided into 6 ramekin dishes and steamed covered for 20 minutes in a pan of simmering water. (The rest can be used for meringues. [Jaggery is an unrefined brown sugar made from the sap of the toddy palm (Caryota urens). Steam in a pressure cooker or colander for 1 hour. Cover with foil. The marzipan is made from ground cashew-nuts. Triple strength rosewater is available from chemists shops. Cover bowl with greaseproof paper. Add grated nutmeg. Beat the eggs and strain into a 1¼ litre (2 pint) bowl. Watalappan (Preparation time 15 minutes. Fold the rest of the beaten egg whites and mix thoroughly. It is available in Sri Lankan shops in a ready-to-use form known as Kitul Treacle. Mix the jaggery and milk into the beaten eggs. Cooking time 1 hour) (serves 6) Ingredients • • • • 150g (5 oz) creamed coconut 225g (8 oz) jaggery 5 eggs (size 4) 1 teaspoonful grated nutmeg Directions 1. or until a skewer when inserted comes out clean.4.

then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned. Separate 3 of the eggs.Ingredients • • • • • • 4 eggs 1 pint (565 millilitres) milk 1 teaspoon vanilla extract 4 ounces (115 grams) fine bread crumbs 8 ounces (225 grams) sugar 4 level tablespoons jam (raspberry jam is really nice) Directions Preheat the oven to 300 degrees F (150 degrees C). and 3 ounces (85 grams) of the sugar. vanilla essence. Slowly add the remaining sugar until it is all mixed in. Yield: 4 servings Prep Time: 10 minutes Inactive Prep Time: 20 minutes Cook Time: 1 hour 20 minutes Sago Pudding Ingredients • • • • • 2 tablespoons Sago 2 tablesp. Pour the egg and milk mixture over the jam. Put the jam on the bottom of a pie dish and spread it evenly. sugar 1 pint of milk 2 or 3 eggs lemon essence and a pinch of salt Directions . Put the yolks in a bowl with the remaining whole egg and beat together. Whisk the remaining egg whites until stiff. Bake in the preheated oven for 1 hour or until set. Pile this mixture on top of the pudding mixture. bread crumbs. Add the milk. You could use an electric whisk for this.

Pipe rosettes & cover the top of the pudding. with a tea spoon put the beaten egg whites like small mounds or peaks on the pudding.Wash Sago and put into a saucepan with milk and cook until very thick. Beat the egg whites into a stiff froth and put it into an icing bag. add yolks of eggs well beaten. Then pour this into a buttered baking tray and bake on a slow oven. If the mixture is too dry then add the milk. Lastly add the Cadju mixture. Remove saucepan from the fire and when the contents have cooled a little. Then add the ruling mixture and the bees honey. Cut Pumpkin preserve and mix in the grated cadju and the brandy (3 table spoon) and leave aside. Another variation is. Pour the mixture into a greased pie dish. Then add the vanilla. Roast ruling slightly and add butter and leave it aside. Bake in a moderate oven (325 degrees F. .) for about an hour until the egg whites look brown. Now beat the sugar and the yolks together then add the beaten egg whites. pumpkin preserve 2 table spoon Bees Honey (or Imported Sugar syrup) Directions Grate Jaggery. Rulang 200 g Sugar 4 Eggs (2 whites & 4 yolks) 250 gr Butter 100 g Jaggery 1/2 tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Cardamom 1/2 tsp Cloves 100 Cadjunuts (grated) 1/2 cup thick coconut milk (optional) 2 tsp Vanilla 1/2 Bottle Rose Essence 150 g. Enjoy!!! Jaggery Cake Ingredients • • • • • • • • • • • • • • 250 g. Add sugar & salt. Rose Essence and the spices.

Cool the cake in pan few minute. Insert toothpick in center of cake comes out clean. Shift three times. then invert onto wire rake cool it completely before it icing the way you want. beat for about 6 to 8 minutes. butter (room temperature) 1 lb granulated sugar 1 lb. baking soda and baking powder.Preheat oven to 350 degrees. Do not forget to frequently scrap bowl with rubber spatula. In a large bowl mix sugar and butter. Reduce the speed to low. Grease 10"x 10" metal baking pan and dust with flour. add one tablespoon flour with one tablespoon milk at a time until all add to the mixture. 2. * It is very important that every ingredient is in room temperature Masoor Paak Ingredients • • • • • • 250g gram flour 5oog sugar 5oog ghee half a cup of water pinch of salt 1/4 tsp cardomom powder . Pour the batter into pan place it in middle rack and bake 45 to 50 minutes.Tea Cake Ingredients • • • • • • • • • 1 lb. All-purpose flour 8 eggs 1 cup milk ( room temperature) 2 teaspoon baking powder 1/4 teaspoon baking soda 2 teaspoon vanilla extract 2 teaspoon butter extract Directions 1. high speed until creamy. About ten minutes. 3. Add one egg a time to the mixture. In a bowl mix flour. Add vanilla extract and butter extract and beat few more minute.

The syrup should be of thread consistency. Transfer in to a serving dish. It is the correct consistency of syrup that gives you a good masoor paak. Serve warm or chilled. Let the mixture boil for 8-10 minutes stirring constantly till the mixture becomes thick and cook through. Now you see bubbles forming in the mixture. Add semolina little by little to the milk and stir well. sprinkle with toasted nuts. Now add the flour and ghee alternatively till both are used. Take it from fire and pour on to a tray and cut while it is hot. Semolina and Jaggery Pudding Ingredients SERVINGS 04 • • • • • • • • • 600 ml milk 70 gm semolina roasted 200 gm grated jaggery small piece cinamon stick pinch of grated nutmeg pinch of salt 01 tbsp vanila essence 70 gm sultana or raisins 50 gm toasted cashew nuts crushed Directions 1. Mix in vanila essence salt nutmeg and sultana.Directions Roast the gram flour till it is golden colour and aromatic.Remove from heat. 3. Make thick syrup with sugar add salt and cardomom. 2. Heat the milk and juggery in a gentle heat with the cinamon stick until jaggery is dissolved in the milk. 4. 5. . Now you get the famous bombay sweet Masoor paak.

Add vanilla. salt.(just like you make cutlets) Make a batter with the rest of the flour. sugar 1/2 wineglass rose-water 1/4 pint water (1/2 cup) Directions . Use 1/2 cup of milk or water to dissolve. Puhul Dosi (Pumpkin Preserve) Ingredients • • • • 1 1/2 lb. flour pinch of salt 1/4 cup of water frying oil pinch of yellow powder Directions Mix Grated coconut. Add a little water. Heat the oil. Cook the mixture until thick. sugar. Add a little salt and yellow powder to the batter. brown sugar 1/4 lb.Urunda (sweet coconut balls) Ingredients • • • • • • • • 1 teaspoon of vanilla 1 grated coconut 1/2 lb. Dip the sweet coconut balls in the batter and deep fry until brown. Make small balls with your palm. Mix little flour to get sticky consistency. white pumpkin (before peeling) 1 lb.

*** Kulfi Ingredients : • • • • • • • 1 pint milk 1 tea cup anchor milk powder 3/4 cup sugar 1 cup cream 2 tablespoons cornflour little chopped cashewnuts little cardamom powder Directions Mix milk powder and cornflour together. boil and keep stirring till very thick. then cut each half into about 12 pieces. As the syrup thickens.Thinly peel the pumpkin. Keep it in the refrigerator. Then add the rest of the milk and sugar. Put the sugar and water into a preserving pan. Sprinkle cardamom powder and chopped nuts. Take off of the fire and stir until the sugar crystalizes. reduce the heat and stir carefully so that all pieces are well coated with sugar. keeping the pumpkin pieces whole and not broken. ***Use this pumpkin for love cake or it is good just for eating as a candy. Take off from the fire and add the cream. Aggala . Remove the seeds and pulp.Rasa Kavali Ingredients . When the sugar syrup is very thick again. Then add the pumpkin pieces and boil again. Prick the pumpkin well with a fork. Freeze overnight. Cut into two halves. constantly stirring. Add little milk to make a smooth batter. Remove the pieces from the pan and place onto a sheet of wax paper and allow to cool. Keep this on a slow fire and cook until the batter becomes thicker. The pumpkin pieces should weigh around 1 pound after peeling and removing seeds and pulp. Prick each piece well again and squeeze water out from each piece. Store in a plastic zip-lock bag. Pour it in to a bowl. add the rosewater.

For the Filling: Ingredients • • • • • 1 1/2 cups grated coconut 1/2 cup trickle (or 1/2 cup Brown sugar dissolved in 1/8 cup of water) 1 tsp ground cardamon seeds dash of ground black pepper Salt to Taste. Add the roasted rice flour to the thickened treacle. . Stir and cook under low heat for about 10-15 minutes. When mixture has cooled enough to handle. Remove from fire. When it is boiling add the grated coconuts and the black pepper. Wellawahum (Coconut Stuffed Pancakes) This is a very popular Sweet that is usually served with tea in the evening. Serves 6. In a saute pan. Mix in well. Directions Heat the trickle in a heavy bottom pan. Mixture should be a little bit sticky. Enjoy after a meal or at tea time. Add salt to taste and cool. boil the treacle over medium heat until thickened.• • • • 1/4 measure kittul treacle 1/2 measure roasted rice flour salt pepper Directions Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala when ready. form into 3/4"-1" diameter balls and coat with the remaining roasted rice flour. Add a pinch of salt and pepper.

add about 1/4 tsp oil and spread over the pan evenly.Cook the otherside for about 1 minute(Brown spots should appear on both sides). Let it cook for a further minute. spread it quickly by tilting the pan. Spread 1 tbsp of filling on one side of the pancake and roll it up.For the pancakes: Ingredients • • • • • 2 eggs 1 1/2 cups wheat flour 1 cup milk salt to taste 1/4 cup oil for frying Directions Place all ingredients except the oil in a large bowl and beat with a wire wisk until smooth. Serve hot . Place a non-stick or cast iron skillet over low heat. then carefully turn it over with a thin spatula. When hot. Make the rest of the panckaes in the same way. This batter can also be prepared in a blender or food processor. The pancake will set in a minute or so. or toss it. Pour two tbsp of batter into the pan.

note: You may substitute with Coconut Milk Concentrate for the canned Coconut Milk and the Dry Chili with Fresh Chilies. Let simmer for 10 minutes and serve. The fine side of a cheese grater works fine. Add the sugar.5 Thai Basil Leafs 2 oz. Sliced Chicken Breast 1 16 oz. making sure the gratings are very small. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. being carefull not to shake it. getting all the liquid you can out of the gratings. water or stock. but it will be more diluted than the first squeeze. can of coconut milk 12 oz. grate the white meat from a fresh coconut. Peanuts. Open the can of coconut milk. or make your own . Red Chili and Bell Peppers. Take the gratings and put them in a piece of muslim or cheese cloth. Basil. Cook with Thailand curry paste being sold in the market. When the Chicken is almost finished. add the Fish Sauce. One more time is possible. Water or Chicken Stock 2 tablespoons ground Peanuts 1 tablespoon sugar (optional) Fish Sauce to taste (or a dash of salt to taste) 4 . and the rest of the coconut milk and mix together. The Dry Chili seems to add more of a roasted nutty flavor. To make your own coconut milk. Chicken. add some very warm water and make into a ball for squeezing. This first squeeze is the most highly concentrated. Squeeze like hell.Thai Meat Dishes Chicken Curry (Gaeng Gari Gai) • Makes 2 servings Ingredients • • • • • • • • • 12 oz. Yellow Curry Paste 1/2 teaspoon ground Red Chili (add to taste only)! Directions Start heating a sauteed pan over medium heat.

Just before serving.shelf of the Asian market.Red Curry (Gaeng Daeng) • This curry can be made with any meat or seafood to make the Red Curry Paste Ingredients • 2 T red curry paste (use a little more for hotter curry. Serve with cooked Thai Jasmine rice. stir in basil leaves or red bell pepper. 3 cups in all) • 1 c water or chicken broth • 1/2 c baby corns • 1/2 c straw mushrooms (or substitute other mushroom of your choice) • 1/2 c sliced bamboo shoots 5 kaffir lime leaves (dried are fine. cut into 3/4-inch pieces • 2 cans (unsweetened) coconut milk (approx. these are available in packages on the bottom -usually dusty -. Add chicken (if using) and saute for about 1 minute over medium high heat. Mae Ploy brand is excellent • 3 T vegetable oil • 3/4 lb boneless chicken meat. reduce heat and simmer 20-30 minutes. Add remaining ingredients except basil leaves or red bell pepper. curled-up leaves) • 1/2 t salt (more or less to taste) or Fish sauce • 1/2 red bell pepper. they look like dried. Masaman Curry with Beef (Gaeng Masaman Nua) VIDEO TO MAKE Ingredients • • Peanut oil 1 tbsp Garlic chopped fine . cut into matchstick-size strips Directions Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Bring just barely to a boil.

galangal and lemon grass. garlic. Yield . Then. until beef is tender. prepare the curry paste and coconut milk seperately. in a separate pan. lime leaves. Simmer 45 minutes. add potatoes and onions to curry and simmer 30 minutes. Add the paste with some of the 'cream' from the coconut milk and heat until the oil starts to separate. heat peanut oil. Stir fry 1 minute until oil is aromatic. Add beef and stir fry 3 minutes until lightly browned and add the curry paste/coconut cream mixture Add the rest of the coconut milk. lime zest. basil. and reduce heat. fish sauce and chili paste.6 cups Tao Hu Thod Sod Sai Moo (Deep-Fried Beancurd Stuffed with Minced Pork) Makes 10 servings . until potatoes are cooked.• • • • • • • • • • • • • 1 tbsp Galangal chopped fine 1 tbsp Lemon grass chopped fine 1 tbsp Thai basil chopped 1-1/2 lb Stewing beef 1" cubes 1-1/2 cup Coconut milk 2 tbsp Curry paste (Thai Musaman) 1 tbsp Lime zest shredded 1 tbsp Lime leaves shredded Fish sauce to taste 1-4 tsp Chili paste 2 cups Potatoes cut into 1" cubes 1 cup Pearl onions a few peanuts tossed in at the end Directions First. When beef is just tender. bring to a boil.

Pour it on serving saucers and serve it with the deep-fried stuffed beancurd. Combine the Chicken Dipping Sauce with grounded peanuts and chopped coriander leaves. Keep warm. freshly grounded 40g : Chicken Bouillon 1 ltr : Corn Oil . 5. Stuff a tablespoon of the mixture into the beancurd. white pepper and Chicken Bouillon and mix well. Serve 6. 3. grounded 50g : coriander leaves (Chinese parsley). peeled. Remove and place on paper towels. for frying Garnish 700ml : Chicken Dipping Sauce 200g : peanuts. 7. roasted. chopped 10g : white peppercorns. minced 60g : garlic. Heat Corn Oil in a pot or deep-fryer at 180C. Cut the beancurd diagonally into half and slit the longer side for stuffing. Add the stuffed beancurd into the pre-heated oil and deep-fry until golden brown. 4. 8. chopped Directions 1. 2. Mix the minced pork with chopped garlic. • Pineapple Prawn Curry (Gaeng Gung Sapparot) Ingredients • • • • • • Peanut oil 1/4 cup Onion chopped fine 3 tbsp Lemon grass chopped fine 3 tbsp Galangal chopped fine 1/2 tsp Shrimp paste 1-4 tsp Chili paste .Ingredients • • • • • • • • • 20 pcs : firm beancurd 1kg : pork. Serve hot.

simmer 3-4 minutes.skin removed and cut into strips Preparing: Put all the ingredients for the paste together and pound using a pestle or liquidize for about 10 minutes until the paste is smooth.roasted until brown 30 g ginger . then add the water and . 2 tablespoons fish sauce 2 tablespoons palm sugar 1 teaspoon of Gaeng Hanglay curry paste 2 tablespoons oil 1/2 litre of water 50 g peanuts . leave for 20 minutes or overnight. galangal.• • • • • 2 cups Coconut milk Fish sauce to taste 1 tsp Palm sugar (or brown sugar) 1 lb Shelled prawns 2 cups Pineapple chunks Directions Heat wok. Add prawns and pineapple. into a bowl along with the paste.chopped into 2 cm cubes. lemon grass. Reduce to half. Stir fry for 2 minutes until oil is aromatic. shrimp paste and chili paste. Yield . put the oil into a wok and fry the chicken and marinade for about 4-5 minutes until the paste is brown. Add peanut oil. Add coconut milk. fish sauce and palm sugar and bring to a boil.4 cups • Gaeng Hanglay Ingredients • • • • • • • • 1 pound pork or chicken . put the pork. palm sugar and chiang mai curry and mix well. onion. fish sauce. or chicken.

which should be retained after marination to be added to the cooking. The recipe for pork is identical. beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce. • Ginger Chicken (Phat Gai King) Ingredients • • • • • • • • • • • • • • • 3 tablespoons of peanut oil 1 tablespoon chopped garlic 1 cup chicken. cut into 1" pieces Thai pepper powder optionally you can add a cup of jalapeno peppers The bulbs of 3/4 scallions. so don't overcook). . soy and oyster sauce ready for use. sliced 3 tablespoons grated ginger 2 tablespoons fish sauce 2 tablespoons dark soy sauce 2 tablespoons oyster sauce a pinch of sugar 3 tablespoons chopped onion 2-3 Thai chile peppers 3 tablespoons scallion/green onion. then add the remaining ingredients. Bring the oil to the smoking point in an adequately large wok. add the peanuts.bring to the boil. soy sauce and oyster sauce. and stir fry until the chicken begins to change color (this is quite quick. and some cilantro/coriander leaves for garnish Directions Mix the fish sauce. ginger and cook for 20 minutes until the sauce is thick. and add the chicken and garlic. Add the sauce and stir until it returns to a bubbling consistency. cut into bite sized pieces 1 cup mushroom. and stir until the chicken is cooked.

saltyness. • Chicken Salad (Laab Gai) Ingredients • • • • • • Grounded chicken 2 lbs Green onion (sliced) 1/2 cup Red onion cut in thin wedges 1/2 cup Mint leaves (shreded) 1/2 cup Fish sauce to taste Lemon juice 4 table spoons Grounded roasted-rice 1 cup Green pepper (sliced) 1 tea spoon • Directions Stir the chicken in the hot pan until it is quite done. Don't ever add sugar!) .Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice. red onion. Eat with rice or sticky rice. stir it back and forth until it is getting brown. (Note: To prepare the grounded roasted rice: first of all heated a pan and put in one cup of rice. pepper. Some like it fine while others may like it rough. The rough one could add texture to your laab. Leave it cool down. add fish sauce or lemon juice to taste. and hotness. add green onion. use the dried one but you have to roast it first and then grind it. Add the roasted rice powder. Mix the chiken with fish sauce and then add lemon juice. Use a coffee grounder to grind it. The laab should have a combination of sourness. If you cannot find green pepper. or in a serving bowl with other Thai dishes. Taste it one more time and add ingredients until it tastes right. and mint leaves. Look for some crunchy vegetable like lettuce or napa to eat it with.

5lb) chicken breast (washed and dried) . fresh chopped Thai Basil leaves fish sauce tot taste 3 oz. Next. bamboo shoots. Season with the Chili Sauce and Fish Sauce. Wonderful Thai chicken dish with lots of basil. zucchini. of stock and serve. add the Vegetables along with the Thai Basil. cucumbers. sliced white onions 3 oz. string beans. Chili Sauce Directions Heat and season your wok. De-glaze the wok with 3 oz. and mushrooms. Cook for 30 Seconds. Serves 2-3.• Spicy Chicken with Thai Basil Ingredients Makes 1 Serving Ingredients • • • • • • 8 oz. cook for another 45 seconds. water chestnuts.5 oz. asparagus. Buzzed Chicken in Pandamos Leaves Ingredients • 700g (1. miniature corn.choose from among bell peppers. sliced bell peppers 1.tomatoes. Or substitute the chicken with mixed vegetables.Japanese eggplant. Add the chicken first. thinly Sliced Chicken 2 oz.

• • • • • • • • 1 Tablespoon green curry paste 1 Tablespoon (Mea Kong) whiskey 500ml (2 cups) coconut milk 2 Tablespoons evaporated unsweetened milk 2 Tablespoons of sugar 1 Teaspoon salt 4 pandamus leaves (must have been exposed to the sun) braised and torn lots of other pandamus leaves to wrap the chicken in.(as an accompaniment) -----THAI SPRING ROLL DIP----- . Pork Spring Rolls Ingredients • • • • • • • • • • • • • • • • • • 2 oz Bean thread noodles . Tie a wad of the mixture in a pandamus leaf (aluminum foil will presumably do).finely chopped 1 Carrot -.-ÿÿ 6 -Dried Chinese blk mushrooms 1/2 ts Whole black peppercorns 3 Garlic cloves 1 tb Fresh coriander roots . and deep fry for 2 minutes. deveined & chopped 1/4 lb -Fresh crab meat.peeled. grated 1/4 lb Bean sprouts -.(MUNG bean) 1/4 c Dried tree ears -. Directions Mix everything up and let it marinate for 2 hours.tails removed 8 12-inch rice-paper rounds Peanut oil for deep-frying Crisp lettuce leaves . flaked 1 tb Thai fish sauce 2 ts Sugar 4 Shallots -.(coarsely chopped) 3/4 lb Fresh ground pork 1/4 lb Shrimp -shelled.(as an accompaniment) Fresh mint leaves .

Serve wrapped in a lettuce leaf with a mint leaf. peppercorn mixture. on a flat surface. coarsely chop and set aside. Add a few rolls and deep-fry for 10 seconds. Brush thoroughly with water. Preheat wok until hot. or chopped together in a spice mill. Makes about 24 rolls wi Tom Kha Kai Chicken in Coconut Milk . With kitchen shears. garlic and coriander roots into a coarse paste. Drain and rinse off sand from tree ears. Add enough oil to a depth of 3-inches. soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Dissolve remaining sugar with 1 cup water in a bowl. Heat to 325F. set aside. boil until reduced to 3/4 cup of liquid. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). bean sprouts. carrots. THAI SPRING ROLL DIP: Combine sugar. Fold bottom of rice paper over filling. Add shallots. Pound peppercorns. When cooled. Fold left and right sides over each end to enclose filling. Dip into Thai Spring Roll Dip. Continue rolling until completely sealed. and 1 teaspoon of the sugar. Pinch off and discard hard centers. cut rice paper into quarters. water and vinegar in a saucepan over medium-high heat. and the reserved bean thread noodles and tree ears. Combine pork. Drain the noodles and cut into 1-inch lengths. Remove from heat and stir in the fish sauce and chile flakes. Repeat with remaining filling. mix together thoroughly.• • • • • • • 1/4 c Sugar 1/4 c Water 1/2 c Red wine vinegar 2 tb Fish sauce 1/4 ts Red chile flakes 2 tb Chopped coriander leaves -(fresh) 2 tb Chopped peanuts Directions IN 2 SEPARATE MEDIUM BOWLS. Remove and drain. Lay one sheet of rice paper with the curved edge nearest to you. shrimp or crab. transfer to a dipping saucer and mix in coriander and peanuts. fish sauce.

Pour in fish sauce and green onions. Stir in chopped hot peppers. lime juice. lemon grass Kaffir lime leaves. Add Siamese ginger. Remove from heat. Serve hot with steamed Jasmine rice. Spread the marinade over the fish.4 Kaffir lime leaves 1 1/2 cups chicken breast. Add the chicken meat and bamboo shoots.Ingredients 2 Tablespoons Siamese ginger. cut into 1" pieces • • • • • • • • • • Directions Using a medium . Cook for 5 minutes. .2 minutes. and mint leaves. some glugs of soy sauce. cut into. some sugar Add 1 tablespoon of oyster sauce.sized pot. that's what they did) for 3 minutes at 100% strength. Bring to a boil. slices 3 1/2 Tablespoons fish sauce 2 Tablespoons lime juice 2 green onions. Drunken Fried Blackfish Ingredients & Directions one 800g (1 3/4lb) fish clean it and squeeze it to get rid of water. add coconut milk and place over medium heat. Sprinkle with 3 finger pinches of ground pepper. Deep fry until crispy (medium heat). chopped 1/3 cup mint leaves 4 cups coconut milk 3 . Microwave (yes. Cook 1 . 1" pieces 1 1/2 Tablespoons hot pepper. sliced 1 stalk lemon grass.

Devide the mixed ingredients in to portions.S. Cook rice with a tiny-bit little less water than usual. Empty cooked rice into a big bowl. "gra'thiem.jiaaw". If you use fresh or frozen banana leaves to wrap it instead of aluminum foil. 2 cups of uncooked long grain rice 2.. This dish can also be prepared quite effectively using Italian spaghetti. Wrap each portion with aluminum foil. prepared in a creamy curry sauce.. 4. (normal is 1 1/4 cup water to 1 cup rice) 2. dried mouse-shit pepper) Directions 1.Chin Som Ngiaaw Ingredients 1. 3. Steam them for 25-30 minutes P. "ton hawm soi".you'll get a much better taste! Kao Soi Chiang Mai Curry Noodles Actually a noodle dish not a soup. cooked in hot oil til yellow) 2. that is traditional in Northern Thailand.iw^ khaao+) Condiments: 1. . If you are using dried noodles then 2 ounces of dried noodles should be soaked for about 15 minutes in room-temperature water before being drained for use.(chopped garlic. 3-4 table spoons of thin soy sauce (sii. 1 pound of lean ground beef 3. put beef and thin soy sauce. This is a noodle dish.(sliced shallots) 3. Mix it well (your hand can be the best tool:>). "hawm daeng.soi". Phom kari is a yellowish orange curry powder. compare with soup below. ba mee are a medium yellow egg noodle. "prig^ khii nuu haeng" thawd" (fried. but if you can't get it you could use a reasonable moderate Indian curry powder such as Madras.(cut-up scallions or green onion) 4.

and stir until the sauce thickens slightly. Fresh Lemon Juice fish sauce to taste 1 teaspoon Nam Prik Poaw (chili paste) Dry red or fresh chili peppers (season to taste. Garnish with spring onions. heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out.10 oz. and then drain them and transfer them to the serving plate. then add the garlic and stir fry for about 30 seconds. Add the remaining ingredients except the pork. pickled cabbage (phak kaat dong) and lime wedges Waterfall Beef Salad (Nua Yang Nam Tok) Makes 1 Serving Ingredients • • • • • • • • • 1 . In a wok. sliced shallots.50 oz.Ingredients • • • • • • • • • • 4 ounces of fresh ba mee 1 tablespoon chopped garlic 1 tablespoon red curry paste half a cup of coconut milk 4 ounces of ground pork one cup of stock 1 tablespoon phom kari a pinch of turmeric powder 2 tablespoons of fish sauce a pinch of sugar a teaspoon lime juice Directions Bring a pan of water to a rolling boil. Add the pork and continue to stir until the meat is cooked through. Pour the sauce over the noodles. usually 1-2 chopped chili's or 1/8 teaspoon will do) 1/4 cup sliced Red Onion 1/8 cup chopped Green Onion 1 fresh Tomato (Sliced into wedges) . then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more). NY Strip Steak 2 tablespoons of ground roasted Sweet Rice 1.

Sprinkle the sweet rice over the top. Arrange on a serving dish and garnish with sweet basil leaves before serving. stir until red oil comes to the surface. Then slice into thin (1/8") pieces Place all ingredients except the rice and lettuce in a large mixing bowl. Flavored with both fresh and dried spices. and salt and bring back to a boil. Toss well. Pour 1 cup of coconut milk into a wok. sliced diagonally 1/2 cup Thai sweet basil leaves (bai horapah). sugar. and sweet basil leaves. Add the chicken and saute until it turns white and is cooked through. Finish the cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice. Garnish with Tomatoes. Bring to a boil over medium high heat. slice diagonally into 1/2 cm thick. Turn off the heat. stirring constantly. Place the Salad mixture over the lettuce. . follow with the bamboo shoots. Thinly slice the bamboo shoots (if not already sliced). torn 2 tbsp fish sauce (nam pla) 1/4 tsp sea salt 1 1/2 tsp palm sugar Thai sweet basil leaves (bai horapah) for garnish Directions Preparation:Wash the chicken. Sprinkle with kaffir lime leaves. sliced 3 tbsp red curry paste 2 cups coconut milk 2 fresh red chili. Red Chicken Curry Gaeng Daeng Gai This authentic spicy coconut milk based red curry uses homemade red curry paste. Ingredients • • • • • • • • • • 1 lb boneless chicken breast 1 can bamboo shoots. Season with fish sauce. Add the remaining coconut milk. chilies.• 3 .Place the lettuce on a serving bowl.4 pieces of Leaf Lettuce Directions Grill the Steak to you liking. Add the curry paste. 3cm wide and 3 cm long pieces. kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken.

garlic. Stir fry 1 minute until oil is aromatic. either omit or substitute other fresh herbs such as coriander or European basil. galangal and lemon grass. heat peanut oil. Add pork. Add the paste with some of the 'cream' form the coconut milk and heat until the oil starts to separate. Notes: If Thai sweet basil is not available. stir fry 3 minutes until browned and add the curry paste/coconut milk mixture. Green Curry with Pork (Gaeng Keow Waan Muu) Ingredients • • • • • • • • • • • • • • • Peanut oil 1/4 cup Shallots chopped fine 1 tbsp Garlic chopped fine 1 tbsp Galangal chopped fine 1 tbsp Lemon Grass chopped fine 1/4 cup Coriander leaves chop fine 1-1/2 lb Pork cut into 1" cubes 1-1/2 cup Coconut milk 2 tbsp Curry paste (Thai Green) 1 tbsp Lime zest 1 tbsp Lime leaves shredded 2 tbsp Thai basil shredded Fish sauce to taste 1 tsp Chili paste (green) 2 cups Peas Directions First. .Serves 5. shallots. prepare the curry paste and coconut milk seperately. in a separate pan. Then.

basil. Place the Shrimp over the spinach. Ginger Prawns Ingredients • • • • • • 2tbs/30ml oil 2 garlic cloves.4 cups Naked Shrimp Makes 2 servings Ingredients • • • • • • • 12 Large Jumbo Shrimp 3 oz. and reduce heat. Chili Hot Sauce(depending on your liking of spice) 2 oz. Fresh Spinach 1 Sliced Kafalir Lime Leaf 8-10 fresh Mint Leaves Directions In a hot wok. add the Fish sauce and Lemon juice. lime leaves. place the spinach. Next. fish sauce and chili paste. finely chopped 6-8 large prawns.5cm piece ginger. lime zest.3 oz. Mint Leaves and Hot Sauce. Fresh Lemon Juice 3 oz. Simmer 20 minutes until pork is tender. coriander leaves. grill the Shrimp. Garnish and serve. Fish Sauce 1 .Add the rest of the coconut milk. peeled and deveined 1tbs/15ml light soy sauce or fish sauce 1tsp/3ml sugar . When almost done add the Lime leaves. finely chopped 1in/2. bring to a boil. Yield . On a serving plate. simmer 5 minutes until tender. Add peas.

cook unmtil the prawns are opaque and cooked through about 2 minutes. stir once. heat the oil until a light haze appears. fish sauce. Add the sliced spring onions and onions. sugar and stock or water. sliced Directions In a wok or frying pan. stir thoroughly. then add the soy sauce. Add the garlic and fry until golden brown. Add the prawns.• • • 2tbs/30ml stock 2 spring onions 1 small onion. Add the ginger and stir. remove from the heat and serve. Stirring continually. .

Add the Shrimp and grill for 90 seconds. When the eggs are not quite finished. If you like wet noodle dishes de glaze with 5 oz. Add the Fish Sauce. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge. Dry Rice Noodle (3 . Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. They should be soft yet firm. Follow with the Bean Sprouts. . water stock. Stir fry quickly ensuring everything in mixed together. add the Noodles. Green Onions and Red Chili. Fresh Bean Sprouts 1 oz. Oyster Sauce 3 Vinegar 2 Tablespoons Sugar 2 Tablespoons Preserved Turnip 2 Tablespoons Crushed Peanuts 1 Tablespoon Paprika 2 Large Eggs 1 Teaspoon Red Chili (if you like it HOT) 1/2 Lemon Directions Pre-soak the noodles for at least 30 minutes in room temperature water. If you like firmer dry noddles de glaze with only 2 oz.Pad Thai Makes 2 servings Ingredients • • • • • • • • • • • • • • 12 Jumbo Shrimp 3 oz. Heat and season the wok.5 mm) 2 oz. Turnips and Paprika. Peanuts. Sugar. Chopped (1") Green Onion fish sauce to taste 3 oz. Oyster Sauce and vinegar. Add the Eggs.

lemon grass. Heat oil to medium-high and saute pepper mixture for 3 minutes. see note below) 2 to 6 small red chile peppers 1/2 stalk fresh lemon grass 2 kaffir lime leaves 2 T oil 1/2 c coconut milk 1/2 teaspoon salt fish sauce to taste (soy sauce for veggie version) 10 to 15 basil leaves 1 c chopped cabbage Directions Thinly cut chicken into 2-inch strips. choose from among bell peppers. asparagus.Evil Jungle Prince with Chicken (or with Mixed Vegetables) Ingredients • • • • • • • • • • 1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables. Stir in fish sauce (if using). and some straw mushrooms or slender (Japanese) eggplant. (If doing veggie version. I particularly like string beans or asparagus. tomatoes (small cherry tomatoes are best). and basil. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). a few cherry tomatoes. Note: For mixed vegetables. shredded (rather than sliced) bamboo shoots. salt. cucumbers. Tom Yam Goong Hot and Sour Shrimp Soup . water chestnuts. and mushrooms. cut vegetables into thin strips. Reduce heat to medium-low. Japanese eggplant.) Grind together red chili peppers. miniature corn. string beans. zucchini. and kaffir lime leaves in a food processor or pound in a mortar. bamboo shoots. Serve on a bed of chopped cabbage. miniature corn. Makes 3 to 4 servings.

lower 1/3 portiononly.A subtle blend of hot and sour with citrus overtones. stir. tom yam goong is the most famous of all Thai soups. SERVES 4 . galangal. When the shrimp are cooked. then the mushrooms and chili peppers. Ingredients 8 oz (250 g) shrimp/prawns.5-cm) lengths 2 shallots. optional 1/4 cup (2 fl oz/60 ml) lime juice 1 teaspoon black chili paste (nam prik pow) 1 tablespoon chopped cilantro/coriander leaves (bai pak chee) • • • • • • • • • Directions 1. and serve. Add the shrimp to the soup. garnish with the cilantro leaves. fish sauce. strain the broth and discard the shells. Pour the soup into the bowl. sliced 1/2 cup sliced straw mushrooms 5 green Thai chili peppers (prik khee noo). 3. with shellsreserved • 3 cups (24 fl oz/750 ml) water • 2 garlic cloves (kratiem). minced • 5 kaffir lime leaves (bai ma-good) • 3 thin slices fresh or dried galangal (kha) 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla) 2 stalks lemon grass/citronella (ta-krai). shelled and deveined. Cook gently for 2 minutes. 2. cut into 1-in (2. place the lime juice and black chili paste in a serving bowl. and reheat to boiling. Rinse the prawn shells and place them in a large pot with the water. lime leaves. Add the garlic. lemon grass and shallots to the stock. Each region has its own particular variation of the recipe. Heat to boiling. if using.

chicken mixture. Stir fry 3 minutes until chicken loses pink color. Cook 3 minutes until sauce begins to thicken. curry powder and chili paste. Add coconut milk. If using snow peas. Add peanut oil. fish sauce and palm sugar. garlic. peanut butter. Add chicken and toss to coat. add and simmer until color changes. lemon grass. ginger. If using brocolli. Heat wok. If using brocolli. Set aside for 20 minutes. galangal. . add and simmer until heated through. blanch 2 minutes. crushed peanuts.Chicken in Peanut Sauce (Gai Pad Nam Tua) Ingredients • • • • • • • • • • • • • • • 1 lb Chicken breasts 1/2" x 1/2" strips 1/4 cup Green onions chop coarse 2 tbsp Curry powder/paste (Thai Red) 1 tbsp Garlic chop fine 1 tbsp Ginger chop fine 1 tbsp Lemon grass chop fine 1 tbsp Galangal chop fine 1 tsp Chili paste Peanut oil 1 cup Coconut milk 2 tbsp Peanut butter 2 tbsp Roasted peanuts crushed 1 tbsp Fish sauce 1/2 tbsp Palm sugar 2 cups Snow peas or Brocolli florets Directions Cut chicken into strips Mix green onions.

reduce heat to 350F. Yield .Serve over rice. Place chicken on rack over drip pan in oven. bake 1 to 1-1/2 hours. lemon grass. until golden brown. sesame oil. oyster sauce. Pour over chikcen parts.4 cups BBQ Chicken (Gai Yang) Ingredients • • • • • • • • • • • 2 lb Chicken parts 2 cups Coconut milk 3 tbsp Galangal chop fine 3 tbsp Garlic chop fine 1 tbsp Lemon grass chop fine 3 tbsp Golden mountain sauce 3 tbsp Oyster sauce 1 tbsp Curry powder (Thai Yellow) 1 tbsp Sesame oil 1 tbsp Palm sugar 1/2 tsp White pepper ground Directions Mix coconut milk. Yield . garlic. palm sugar and pepper. marinate overnight. mix to coat. Preheat oven to 500F. golden mountain sauce.12 pieces approximately . galangal. curry powder.

Thai Steamed Mussels Ingredients • • • • • • • • • • • • 500 g/1 lb mussels 125 g/4 oz white fish fillets 125 g/4 oz raw prawns 1/2 teaspoon chopped garlic 1/2 teaspoon sugar 1/2 teaspoon ground black pepper 2 teaspoons finely chopped fresh coriander 1/4 teaspoon finely grated kaffir lime rind or lemon rind 1 tablespoon finely chopped spring onions (scallions) 2 teaspoons fish sauce 2 teaspoons cornflour (cornstarch) 1 egg white Directions Scrub mussels and beard them as described above. top each with a slice or two of red chilli. Remove the top shells and discard. Steam in a pan with very little water until they open. and cover each mussel with a teaspoon of the mixture. Crush the garlic with the sugar and combine with all the other ingredients. Finely chop the fish and prawns. Mix into the fish. Steam over boiling water for 8-10 minutes or until the fish and prawn paste is cooked. Discard any that do not open. either by hand or in a food processor. moulding it over the mussel. Serve warm or at room . discarding any which are not tightly closed. If liked.

Sea Scallops In Sweet Chili Sauce Only marinate for 10 minutes. Add scallops and stir to coat. 2. Combine marinade ingredients in a medium bowl. any longer will cause the limejuice to "cook" the raw scallops and the flesh will become mushy when cooked. This recipe can also be made with peeled and deveined jumbo prawns or a filet of fish. Heat a wide nonstick frying pan over medium-high heat . such as black bass or red snapper. Drain scallops and pat dry with paper towels. Makes: 4 servings Ingredients: Marinade 2 tablespoons fresh lime juice 1 teaspoon grated lime zest 1-tablespoon fish sauce 1 teaspoon grated ginger 1 1/2 pounds sea scallops 2 tablespoons vegetable oil 1/4 cup sweet chili sauce 2 tablespoons chicken broth 2 teaspoons fish sauce Hot steamed rice 1/4 cup coarsely chopped cilantro Cooking: 1. Let stand for 10 minutes.

Combine sauce ingredients in a small saucepan. As the chicken strips are coated. heat oil for deep-frying to 350 degrees F. deep-fry .• Sesame-Crusted Chicken Strips With Sweet And Sour Lemon Dipping Sauce Makes: 4 servings Ingredients: Marinade 1 tablespoon cornstarch 1 tablespoon fresh lemon juice 1 teaspoon soy sauce 1 pound chicken tenders or boneless skinless breasts Sauce 1/3 cup water 1/3 cup fresh lemon juice 2 teaspoons packed brown sugar 1 teaspoon honey 1/2 teaspoon soy sauce 1/4 teaspoon white vinegar 1/4 teaspoon freshly grated ginger Zest from 1 lemon 1 cup panko (Japanese-style bread crumbs) 3 tablespoons untoasted sesame seeds 1 egg. Set aside. cut crosswise into 1-inch strips. drain briefly. Mix panko and sesame seeds in a shallow bowl. One at a time. lightly beaten Vegetable oil for deep-frying 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water Cooking: 1. In a 2-quart saucepan. Let stand for 15 minutes. If using chicken breast. 2. then coat with panko mixture. Add chicken and stir to coat. dip chicken strips into egg. Combine marinade ingredients in a bowl. 3.

freshly ground 2-3 tablespoons of sour curry paste 1/4 cup fish sauce . Remove with a slotted spoon and drain on paper towels. de-vein. about 2 minutes. Peel. Heat a wok and then stir fry the prawns in the marinade until they just starts to change colour. 4. and the sour curry paste 3. . Place sauce over medium-high heat and bring to a boil. a few strips at a time. add three tablespoons of sesame oil. . mix and leave to marinade for one hour. 2. 2 to 3 minutes per side. and behead the shrimp. one tablespoon of freshly ground ginger.nam pla 1 tablespoon tamarind concentrate mixed with 3 tablespoons water 1-2 tablespoons palm sugar (to taste) 2 cups of very coarsely chopped green vegetables 1 cup of pineapple chunks (preferably fresh) Directions 1. 4. leaving only the small tail shells on. until sauce boils and thickens. turning once until golden brown. Gaeng Som Gung Sour Prawn Curry Ingredients • • • • • • • • • • 16 fresh prawns about 3" long 4 cups of chicken stock 3 tablespoons of sesame oil 1 tablespoon ginger.chicken. Pour sauce into a bowl for dipping and serve with chicken. cook until sugar dissolves.. stirring. Add cornstarch solution and cook.

7. (If it is a little dry. 5. Add the fish sauce. Add all the ingredients except the prawns and pineapple. stick a toothpick into each and serve with Sweet Thai Chilli Dipping Sauce. and the marinade and simmer until the prawns are cooked through. Thai Fish Balls Ingredients • • • • • • 500g White Fish Fillets 2 tsp Red or Green Thai Curry Paste pinch of Salt 1 Tblsp Fish Sauce 1 Tblsp chopped Coriander Leaves Oil for deep frying Directions Chop the fish roughly into chunks then process in food processor until it makes a paste. Roll into small balls and chill in the fridge for half an hour or so to set firm. Deep fry for about 2 minutes. . then add a couple of tablespoons of stock to the wok). Khao Neow Sod Sai Gai Chicken Stuffed Sticky Rice . note: that this can also be prepared as a stir fry dish by simply omitting the chicken stock. bring to the boil and then serve. remove from the stove and set aside 6. Heat the stock to simmering point. Transfer to a bowl and mix in the coriander. curry paste and salt and blend for another 30 seconds til well mixed. and return it to the boil. Add the pineapple.5. drain on kitchen paper. 6. Add the prawns.

3. 7. arrange on a serving plate together with assorted fresh vegetables and a chili sauce. Remove. 5. Line the steamer layer with lettuce. 2. In a large mixing bowl. 6. chopped 10 oz cooked sticky rice fish sauce . fresh Thai chilli peppers. Serve immediately Aromatic Grilled Beef Salad Makes: 4 .nam pla. tomatoes. 4. mix together the chicken. leaf lettuce. tapioca flour and all the seasoning ingredients with spring onions and corianders except the sticky rice. Steam over vigorously boiling water for about 20 minutes until cooked. form into 1/2 inch balls in diameter. Place the balls on the leaves. Surround each ball with a layer of sticky rice. cabbage or other seasonal green leaves.6 servings . Directions 1.Ingredients • • • • • • • 1lb chicken breast. egg. finely chopped 1 egg 1 tablespoon tapioca flour 2 tablespoons ground pepper 4 spring onions finely sliced 1 tablespoon coriander. sugar. rub thoroughly with the cooking oil . For serving. spacing well apart about 1-2 inches to prevent them from sticking to each other . and pineapple for serving.

4. 3 to 4 minutes on each side. mix well.Ingredients: 3/4 pound flank steak 1-tablespoon soy sauce 1/2 teaspoon ground black pepper 2 teaspoons vegetable oil 4 cups shredded Napa cabbage 1 cup thinly sliced fresh shiitake mushrooms Dressing 1/4-cup fresh limejuice 3 tablespoons soy sauce 1-tablespoon vegetable oil 1-teaspoon sesame seed oil 2 tablespoons sweet chili sauce 1 stalk lemongrass. Let stand for 10 minutes for flavors to blend. 3. Place on serving plate. and loosely cover with foil. Place cabbage and mushrooms in a large bowl. Let stand for 10 minutes then cut meat across the grain on the bias. pour remaining dressing over cabbage mixture and toss. Spoon over cabbage and serve. bottom 4-inches. Place meat in pan and cook. turning once. Remove from pan. until browned on both sides but still medium-rare. In the same bowl. place on a cutting board. combine dressing ingredients. 2. Brush pan with oil. Marinate beef with soy sauce and pepper for 10 minutes. Reserve 2 tablespoons of the dressing. minced 1/3 cup thinly sliced shallots 1/4 cup chopped cilantro 1/4 cup chopped mint 3 tablespoons chopped Thai basil or sweet basil Zest from 1 lime 1-tablespoon sugar Cooking: 1. In a small bowl. Place a grill pan over medium-high heat until hot. . toss meat slices with the remaining dressing.

Add the fish and simmer until sauce thickens slightly.whole. spooning it over the fish as it cooks.2 lb GARLIC BUTTER FRIED GRASSHOPPERS Ingredients: Directions: . cutlets or steaks 1 tsp Salt 1 tsp Turmeric ground 1/2 tsp Black pepper ground Peanut oil for shallow frying 1/2 tbsp Garlic chop fine 1/4 cup Tamarind liquid Soya sauce or Fish sauce to taste 1 tbsp Palm sugar 1/2 tsp Chili paste 3 tbsp Green onions sliced thin 2 tbsp Coriander leaves whole Directions Rub fish with the salt. fillets. palm sugar and chili paste. Yield . Serve garnished with coriander leaves. Drain on paper towels. Pour all but 1 tbsp of the oil from the wok and add the garlic. Heat the oil and fry the fish over medium heat until golden brown on both sides. turmeric and pepper. Add tamarind liquid.Fried Fish with Tamarind Sauce (Pla Jian) Ingredients • • • • • • • • • • • • 2 lb Firm white fish . Add green onions and simmer 1 minute. soya sauce. Stir fry until the garlic is slightly browned. and bring to a boil. fish sauce.

Continue sauteing for 10-15 minutes. Cook and stir until shallots are tender. shredded cheddar cheese 1 tsp. Worchestershire sauce 2 tsp. cream cheese 4 oz. Mix in shallots. about 5 minutes. Reduce heat. chopped onions 1 tsp. Ingredients • • • • • • • • • • 1 tablespoon vegetable oil 8 shallots. stirring occasionally. crushed red pepper. ground 1/4 cup tamarind juice salt to taste 2 pounds red snapper fillets.1/4 cup butter 6 cloves garlic 1 cup cleaned insects Melt butter in fry pan. frozen and cleaned insects on paper towels on a cookie sheet. garlic. Check state of dryness by attempting to crush insect with spoon. crushed 1/2 teaspoon crushed red pepper 1/2 teaspoon ground turmeric 6 cups water 6 stalks lemon grass. Saute garlic in butter for 5 minutes. Introduce remaining ingredients. cut into 1 inch pieces Directions Heat oil in a large saucepan over medium heat. Fish and Tamarind Soup yield: 6 servings. Pour water into skillet. CRACKERS AND CHEESE DIP WITH CANDIED CRICKETS Ingredients: 8 oz. Miracle Whip candied crickets Directions: Soften cream cheese. chopped green pepper 2 tsp. and mix in lemon grass and tamarind juice. Add insects. Bake at 200 degrees for 1-2 hours until desired state of dryness is reached. Season with salt. . DRY ROASTED GRASSHOPPERS Directions: Spread fresh. Spread mixture on cracker and top with a candied cricket. chopped 6 cloves garlic. and turmeric.

garlic. you can stuff the mixture into crab shells if you can find them. the mixture stuffed back into the cleaned crab shells. or any other type of seafood shells.Bring the mixture to a boil. Cook 10 minutes. Stuffed Crabs (Poo Cha) . . Stir snapper into boiling mixture. the meat is removed and mixed with the other ingredients. This recipe is usually made with fresh crabs. Ingredients • • • • • • • • • • • • • • • • • • • • Fish sauce to taste 3 tbsp Lime juice 1 tbsp Garlic chop fine 1 tbsp Palm sugar 1 tbsp Chili paste 6 Crabs. small OR 1/2 lb Crab meat 1/2 lb Ground pork 1/2 lb Shrimp or Prawns chop fine 1/4 cup Green onions chop fine 1 tbsp Coriander leaves chop fine 1 tbsp Garlic chop fine 1 tbsp Fish sauce 1 tbsp Corn starch 1 tsp Soya sauce 1/2 tsp Black pepper ground 1/2 tsp Salt 1/2 tsp Chili paste 1 Egg Peanut oil for deep frying Directions Combine fish sauce. lime juice. palm sugar and chili paste in a bowl and mix to dissolve sugar. and then fried. Set aside. If you would like to make the recipe with canned crab meat. or you can simply form the crab mixture into cakes without any shell. or until fish pieces are easily flaked with a fork. the crabs are cooked.

black pepper. Heat oil to 350F and deep fry shells / cakes for 8-10 minutes until golden brown. Yield . garlic. If you have sausage casing you can of course make this in conventional sausage form. form mixture into 6 cakes about 3/4 inch thick. and this is the local issan (NE Thailand) variety.If using fresh crabs. If not. If using crab shells. Drain on paper towels and serve with sauce on the side. being careful not to destroy the shells. ground pork. Thai sausages use rice as the filler/binder to extend the meat. Remove crab meat from shell. stuff shells with mixture. fish sauce. Sai Grog (the actual sausage) Ingredients • • • • • • • • 1 pound minced pork quarter cup minced garlic half cup of steamed sticky rice 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon MSG (optional) quarter cup lime juice 2 tablespoons of fish sauce Directions . chili paste and egg. steam for 30 minutes or until cooked. corn starch. salt. soya sauce. coriander leaves. green onion. however as this is a messy job you can also do as we do and form the sausage meat into patties the size of small hamburgers and eat them that way.6 shells / cakes • Sai Grog Issan Sausage Sai Grog Issan Sausage I guess every country has some variant on sausages. Mix crab meat. shrimp or prawns.

Seafood Clay Pot (Bot Daek) . turning occasionally. Sai Grog Tod (a sausage meal) Ingredients • Sausages (see above) Quarter cup each of: • • • • • freshly roasted peanuts ginger. julienned Directions Place the sausages on a grating over a charcoal brazier and cover with an upturned wok or other metal cover to trap smoke. If you've made patties of the sausage meat. sliced very thinly lemon grass. and serve with your favorite dips such as nam jim satay and nam prik narok perhaps). bruised and sliced very thinly prik ki nu (green birdshit chilles).Combine the ingredients and place in a covered dish in a cool place overnight. and cook. sliced very thinly shallots. If you have formed sausages. then serve as "Thai hamburgers" and add your favorite relish. Arrange on a platter with the accompaniments. for 5-6 minutes (until cooked to a golden brown). they should be sliced on the diagonal into quarter inch thick slices. Stuff your sausage casings. or form patties or meat balls from the mixture. Steam for 30 minutes.

fish sauce. garlic.6 pieces of each type of seafood Thai Vegie Dishes . Yield . Remove from heat and stir to mix. or until mussels open and meat starts to pull away from the shell. Chop crab legs into 3 pieces each. Rock cod or any firm white fish cut into 6 pieces 6 Mussels cleaned and debearded 6 Prawns shelled and de-veined 6 Scallops 2 Squid cleaned 2 Snow crab legs 1/2 cup Coriander leaves Directions Slice the squid tubes into 1 inch rings. Serve garnished with coriander leaves. Add cod pieces and mussels.This recipe is traditionally made in a clay pot. lemon grass. lime juice. shallots. Ingredients • • • • • • • • • • • • • • • 2 cups Fish or chicken stock 1/4 cup Shallots slice thin Fish sauce to taste 2 tbsp Lime juice 1 tbsp Garlic slice thin 1 tbsp Lemon grass slice thin diagonally 1 tsp Chili paste 2 Lime leaves (Kaffir) 6 oz. chili paste and lime leaves to a boil. Add the scallops and crab legs. Cover and boil over medium heat for three minutes. but any pot may be used. Add the prawns and squid. cover and boil for another 30 seconds. Bring stock.

fat * 36. 2 tablespoons sesame oil and red pepper in small bowl. soy sauce. dietary fiber * 59 mg. Bake at 400 degrees F.julienned Directions Combine rice.minced 2 tablespoons Soy sauce 3 tablespoons Dark sesame oil 1/4 teaspoon Ground red pepper 2 cups Broccoli flowerets 1 medium Red onion -.2 g.chopped 2 large Carrots -.beaten Vegetable cooking spray 1/2 cup Hot water 1/4 cup Cilantro -. for 10 to 12 minutes. Let stand 5 minutes before serving. Spread sauce over crust.Spicy Thai Pizza Serving Size : 6 Ingredients 3 cups Cooked brown rice 2 cups Shredded mozzarella cheese 1 cup Crunchy peanut butter 1 Egg -. Each serving provides: * 543 calories * 24. for 8 minutes.8 g. cholesterol * 694 mg.2 g. top with vegetable mixture. Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking spray.3 g. Sprinkle with remaining 1 cup cheese. Mix remaining 3/4 cup peanut butter. water. sodium. Stir-fry broccoli. Bake at 400 degrees F. 1 cup cheese. set aside. protein * 35. carbohydrate * 5. 1/4 cup peanut butter and egg in large bowl. Thai/Hawaii Noodles . onion and carrots in remaining 1 tablespoon sesame oil in large skillet over medium-high heat until tender-crisp. cilantro.

..NOT white vinegar • sugar • soy sauce or salt • red pepper .mix the above to combine Make garlic oil . • vinegar ...use a lot or just a little • --.in very hot oil then cook • until it begins to brown nicely • --.Ingredients and Directions Cook UDON noodles . • rinse cooked noodles in water to remove excess starch Pour the following seasoning over noodles . • plain roasted peanuts ...crushed • a thin layer of bean sprouts • chinese parsley (cilantro) Thai Vegetarian Noodles Yield: 8 servings Ingredients .japanese or apple cider/brown .dried flakes • bean sprouts ... • put 3 large garlic cloves -diced.pour garlic oil over noodles and mix to combine Garnish with .

onions. fish sauce. Add peanuts. stirring continuously. and cook. bell pepper & mushrooms. Stir in chopped mint. crushed 1 to 5 red chili peppers. about 2 minutes . Transfer to a platter.Heat olive oil in a large skillet over high heat. white pepper & noodles. Add garlic and saute. black bean sauce. soy sauce. so season to taste) .iw^ dam) 1 tb Rice vinegar 2 ts Soy sauce 1 ts White pepper 2 tb Chopped mint leaves. Eggplant with Tofu Ingredients 3/4 lb Japanese eggplant (about 3 cups sliced) 1/4 lb tofu 6 T oil 2 to 3 cloves garlic. sprinkle with bean sprout & leeks and garnish with mint sprig. plus 1 sprig mint 1 c Fresh bean sprouts 2 tb Thinly sliced leeks Directions Soak noodles in 8 cups cold water for 45 minutes. until heated through and well mixed. and stirfry for 1 minute. about 1 minute. Drain in a colander and set aside. seeded and chopped 10 to 15 sweet basil leaves 1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China. carrots. snow peas. Add broccoli. until lightly browned. vinegar. celery. stirring.10 oz Pad Thai noodles 1/4 c Olive oil 2 ts Minced garlic 1 c Broccoli florets 3/4 c Sliced onions 2/3 c Sliced snow peas 1/2 c Diced celery 1/4 c Julienned carrots 1/4 c Diced red bell pepper 1/4 c Diced mushrooms 3 tb Crushed unsalted peanuts 2 tb Thai sweet black bean sauce (sii.

finely chopped into rings 3 Kaffir lime leaves -. Serve immediately. Fried Rice with Basil (Khao Pad Krapow) Yield: 2 servings . Makes 3 to 4 servings. Pour into a serving bowl and garnish with coriander leaves. Cut tofu into 1/2-inch cubes. add garlic and stir-fry until light brown (don't burn!). Heat oil in skillet.crushed to split open Directions In a large pan.Directions Slice unpeeled eggplant crosswise into slices 1/8-inch thick.button mushrooms 2 sm Fresh red or green chilis . Add remaining ingredients.coarsely separated -OR. bring the vegetable stock to the boil and stir in the Nam Prik Pow sauce. since eggplant and basil turn dark if dish sits after cooking.(more if desired) -.roughly torn into three 1 ts Sugar 2 tb Lemon juice 2 oz Oyster mushrooms -. Add the remaining ingredients and simmer. mix gently. Add eggplant and tofu and cook for 5 to 7 minutes. stirring well until the mushrooms are just cooked but still al dente. Hot & Sour Mushroom Soup (Tom Yam Het) Yield: 3 servings Ingredients 3 c Vegetable stock 1 ts Nam Prik Pow sauce 1 Inch Lemon grass -.

finely chopped 1 c Fresh button mushrooms -.Ingredients 1 Garlic clove. Miang Kam Ingredients -shredded coconut (a cup) -diced red union (half a cup) -diced lime (half a cup) -peanuts (half a cup) -dried shrimps (half a cup) -"shaploo" leaves (50-70 leaves) -sliced hot greet pepper (option) (a table spoon) -sliced lemon grass (option) (half a cup) Sauce Shrimp Paste(one third of a cup) coconut sugar (two thirds of a cup) Directions .halved 1 sm Red or green pepper. chopped 3 tb Light soy sauce 2 c Cooked rice 15 Sweet basil leaves Directions In a wok or frying pan/skillet. Add the cooked rice and stir thoroughly. heat the oil until a light haze appears. finely chopped 1 sm bundle long beans OR French/Snap beans cut into 1/2" pieces 3 sm Fresh red or green chilis-. peppers. Add the long beans. diced 1/2 ts Sugar 1 sm Onion. Add the garlic and chilis and fry until the garlic is golden brown. At the last moment quickly stir in the basil leaves and turn on to a serving dish. sugar and light soy sauce and stir thoroughly. Add the mushrooms and onions and stir quickly.

Wash it thoroughly. otherwise put each ingredient in cup). lettuce or spinach could be substituted. The combination of the taste and smell is the rule of the game! One can leave anything out if does like it but make sure the lemon slice is used.-heat the sugar until it melts then add the shrimp paste. drop about half a tea spoon of the sauce on them. taste (after it cools!) if it tastes right or add some of the sugar or shrimp if needed. wrap the leave and eat it. Each person takes some of each ingredient and puts it on the leaf.) Instructions for the preparing the shredded coconut: Buy a whole coconut from any food market . Then shred it (without peeling the brown skin that is attached to the white part to the shell) into a 1x1 milimeter shreds. Each guest will sit around preparing his/her own portion. It should not cost more than $1 (or 5 baht in Thailand). Put the shredded coconut in a hot pan and stir it until it is all brown (should take about 20 minutes with medium heat) How to serve Arrange all the ingredients in a compartmentalized dish (if you have one. .. Then break open the shell and take out the meat. (The right taste should be between sweet and salty. stir it while it is boiling or it will burn. If "Shaploo" leaves are not available.

6) and do not stir it. . Strongly pour soymilk to pot (ingredient no. while blend add water little by little. 3. Method for making ginger soup Clean ginger and pound it lightly. 4. Then filter with white and thin fabric. Soak soybean in hot water about 1-3 hours or until it inflate. Take all crust and clean soybean. Burn calcium sulfate then pestle it. When serve add brown sugar to ginger soup and add harden soymilk or sometimes add crispy fried doughstick. Put soymilk on fire. Let it hard without move or shake. If boil put it down from fire. add it to water and boil it. Blend soybean. Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard. 5. 6. always stir it. Sift it one time before use. 7. 2.Ginger Soup (Tao Huay Nam Khing) Ingredients 500 g of soybean 12 cups of water 2 tablespoons of Calcium Sulfate 4 tablespoons of tapioca flour 1 kg of old ginger Method 1.

Mix gelatin powder with floating jasmine water to pot. Cut harden gelatin in little piece.Crispy Gelatin (Woon Krob) Ingredients 1 1/2 tablespoon of gelatin powder 2 cups of floating jasmine water 2 cups of sugar 2 tablespoon of arrow root flour Artificial food color or nature color Method 1. Sun-Dried it for 3 times or until its skin hard. 7. Add sugar and stir it until it melt then filter it with white and thin fabric. Pour gelatin to mold or tray and let it become stiff. 3. 8. Split gelatin for mixing with food color. 6. 2. 5. Steamed Banana (Khanom Kluay) . Put gelatin on fire again and simmer it until it sticky then put it down from fire. Put the pot on fire and stir it until gelatin melt. 4.

4. . Add 3/4 cup of scrape coconut fruit. Ladle it to chinese cup then steam it on steamed pot about 20 minutes. Mix blended ripe banana with rice flour and tapioca flour then knead it by your hand. 3. Add sugar. 5. While mix the ingredients. 2. you can prepare the steamed pot by put it on fire. salt and concentrated coconut milk then stir it.Ingredients 2 1/2 cup of blended ripe banana 1 1/4 cup of rice flour 1/2 cup of tapioca flour 1 1/4 cup of sugar 3/4 cup of concentrated coconut milk 1 cup of scrape coconut fruit 1/2 tablespoon of salt Method 1.

Green Curry Paste 1 ts Cumin seeds 1 ts Coriander seeds 6 Fresh green chilies.. First.. Chopped 1 tb Chopped lemon grass 1 ts Chopped coriander root 1 tb Chopped shallots 1 tb Chopped garlic 1 ts Chopped galangal 7 Peppercorns 1 ts Salt . Most Thai families make their own curries and sauces because they can be sure to get the flavor and spiciness the way they like it. Once made. Some are made fresh and some are preserved or pickled.Thai Curries/Sauces Thai Curries & Sauces There are many kinds of curries and sauces that goe with various dishes. The following is a list of some of the most common Thai curries and sauces and their uses.. we start with the curries. most of them can be stored for quite a long time.

Into a blender. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. cumin seeds and dry fry for about 5 minutes.Thai Masaman Curry Paste Ingredients 3 ea Dried chilies 3 tb Chopped shallots 2 tb Chopped garlic 1 t Chopped galangal 1 1/4 tb Chopped lemon grass 2 ea Cloves 1 tb Coriander seeds 1 t Cumin seeds 5 ea Peppercorns 1 t Shrimp paste 1 t Salt Directions Soak dried chilies in hot water for 15 minutes and deseed. This can be stored in a glass jar in the refrigerator for about 3-4 months. lemon grass. garlic. put the rest of the ingredients except the shrimp paste and blend to mix well. coriander seeds. galangal. cloves. Thai Red Curry Paste By Pojanee Vatanapan . then grind into a powder (with mortar and pestle). In a wok over low heat put the shallots.

Thai Yellow Curry Paste Ingredients 1 ts Cumin seeds 1 ts Coriander seeds . Add the remaining ingredients & blend well until a thick paste. * If using dried galanga. soak in cold water for 15 minutes. like peanut butter is formed.Ingredients o o o o o o o 6 ea Dried red chilies 1 ea Fresh lemon grass OR 1 ts Dried lemon grass 5 ea Garlic cloves. peeled 3 md Shallots. Put the curry paste in a tightly covered container in the refrigerator until ready to use. Makes 1/2 cup. Place the prepared chilies into a mortar or food processor. fresh or dried* Directions Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. add a few drops of cold water. If the ingredients are too dry. peeled 1 ts Kaffir lime zest OR Lemon zest 1 ts Galanga. Separate the seeds & discard them.

over medium heat for 1 to 2 minutes until they are slightly browned. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. minced 2 tablespoons dried red Thai chile peppers. and give off a roasted aroma. Hanglay Curry Paste Description This is a Northern Thai/Burmese style of curry paste Ingredients o o o o o o o o o o o o o 3 tablespoons of very thinly sliced lemon grass 3 tablespoons of palm sugar 1 tablespoon thick soy sauce 2 tablespoons of garlic. Dry fry them.8 Dried chilies 1/2 ts Ground cinnamon 1 ts Salt 1/2 ts Ground cloves 1 tb Chopped lemon grass 2 tb Chopped shallots 1 tb Chopped garlic 1 tb Yellow curry powder Directions Place the cumin and coriander seeds in a pan without adding any oil. thinly sliced 1 tablespoon ginger. stirring. Drain. grated 1 tablespoon shrimp paste 1 tablespoon coriander seed 1 tablespoon cumin seed pinch turmeric powder quarter cup fish sauce 1 tablespoon tamarind concentrate mixed with 3 tablespoons water . Coarsely chop the chilies and soak in water for 10 minutes. crumbled 2 tablespoons of shallots (small red or purple onions).

2 tablespoons hom daeng (shallots/purple onions). . Shelf life You can keep this paste in a well stoppered bottle in a cool place for 3-4 weeks. Alternatively it can be frozen and kept for 3-4 months. chopped 2 tablespoons kratiem (garlic). It is better to make it milder than use less than 2 tablespoons of paste in a curry. 1 tablespoon grated kha (galangal . Ingredients 25-30 dried red chillis: shake them to discard the excess seeds.Directions Toast the coriander and cumin seeds until fragrant. Combine all the curry paste ingredients and process to a fine paste. probably originating in Malaysia. but I do not recomend using less than 10 chilis. and grate.use ginger if you can't find galangal) o 1 teaspoon of toasted coriander seeds o 1 tablespoon kapi (shrimp paste) o o o o o o o Method Mix together to a fine paste in a food processor. Shelf life Will keep 3-4 weeks in a well stoppered container. chopped 2 tablespoons of takhrai (lemon grass). or may be frozen (Isuggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch). very finely sliced 2 tablespoons of chopped coriander/cilantro root 2 tablespoons of chopped freshly roasted peanuts. I recomend freezing it in an ice-cube tray to form known quantities for subsequent use. Penang Curry Paste Description Penang is a dry curry.

In Thailand. sliced chilies. Sriracha Sauce: This sauce comes in a bottle and is available in any Thai food store or market. Served with egg dishes.Descriptions and Uses of Some Thai Sauces Prik Naam Plaa: Fish sauce made with sliced chilies and sometimes. Thai dark or light sweeet soy sauce with or without vinegar. ask for them and add some to your favorite dish. it is made from fermented fish. This sauce goes with any dish. Pad See Aew and noodle soups. Sprinkle over rice or noodle dishes for added spiciness only. You may be surprised at how it can improve the flavor of your food. Served with beef. crushed garlic and lime juice. This sauce is usually served with appetizers like steamed dumplings and spring rolls. vinegar and a little salt. people are known to keep adding one or more of these sauces to their food from the beginning to the end of the meal. Prik Pone Dry ground roasted chilies flakes. sliced onions and lime juice. It goes well with eggs. lime juice. Fish sauce is fishy and salty tasting. chicken. Sort of like a universal sauce. Naam Plaa Hua Hom: Fish sauce.. Naam Som Prik Dong: Sliced or pureed chilies. This is a pickled sauce. garlic. . Used mostly in noodle dishes like Lad Nar. poultry and fish dishes. water. So the next time you're in a Thai restaurant. See Eeu Prik Tham: Chopped or pureed chilies. steak and seafood. Used instead of salt. peppers and salt. sliced chilies. only the fish sauce will be offered. For those who can't tolerate the spiciness of prik kii noo (mouse shit peppers). salt and vinegar. It has a unique blend of chilies. Naam Plaa Manow: Fish sauce. Good for taking along on trips.

sliced thinly 1 tablespoon Naam manao (lime juice) 1 tablespoon Naam pla (fish sauce) Method Saut?e the chilis. shallots and garlic in a little hot oil. chopped 2 tablespoons kratiem (garlic). Cilantro Pesto Rahk Pahk Chee-Gratiem-Prik Thai Yield: 6 servings Ingredients 1 ts whole white or black peppercorns 2 tb Coarsely chopped fresh Cilantro roots or leaves 2 tb Coarsely chopped garlic . After cooling pur?e the mixture in a food processor of mortar and pestle. sliced thinly 4 tablespoons hom daeng (shallots). Ingredients o o o o o o o 6 tablespoons prik ki nu (green birdshit chili).Here are some recipes from the heart of Thailand Naam Jim Kiga Description This is a common and tasty dip for barbeque style foods. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator. sliced thinly 3 tablespoons phak chi (coriander plant including root). sliced thinly 6 tablespoons prik ki nu daeng (red birdshit chili).

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Make about 1/4 cup. It will keep nicely for about 1 week in the refrigerator. If you use a blender or food processor. Naam Jim Seua Rong Hai (Tiger Tears Sauce) Description This sauce has several regional variations. work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. Ingredients 1 tbs prik phon (powdered red 'birdshit' chilis) 5 tbs naam makham piag (tamarind juice) 1/4 cup naam plaa (fish sauce) khao koor (see method) 1-2 tbs naam tan paep (palm sugar) Method First in a medium hot wok or skillet. and this recipe is for the Korat version The two most important variations are: (a) it can be made with a mixture of fresh chopped chilis and powdered chilis. food processor or spice mill. This powder is known as khao koor. then cool. You will need about a cup of powdered chili (or reduce the other quantities accordingly). 1/2 cup cilantro roots and 1/2 cup garlic. . put in a glass jar. cilantro roots and garlic. first breaking them. For an industrial strength batch use 1 tb peppercorns. and shaking out and discarding any loose seeds. crush or grind the peppercorns to a fine powder. and (b) it can be made with lime juice instead of tamarind juice. Any excess will keep indefinately in a well stoppered container. and grind to a coarse powder in a mortar and pestle. Combine the pepper.Method Using a mortar and pestle or a spice grinder. To store the pesto for later use. you may need to add a little vegetable oil or water to ease the grinding. pour a little oil onto the surface to cover it and seal tightly. Grind dried red chilis to a fine powder. toast 3-4 tablespoons of uncooked long grain rice until golden.

in the proportion of three parts tamarind juice to one part fish sauce. and almost universally added to the table setting of any but the most casual dinner.Add about 1 tablespoon of khao koor to the chilis. cooked by the 'mistress' of the house. the size of green garden peas. but the best alternative to the real thing is probably to omit them. other than desserts. You could substitute the golf ball sized makheua pro. It is as much a signature dish of Thai cuisine as the more familiar (in the west) pad Thai and is traditionally the one dish. stirring until the mixture forms a thin paste of the consistency of tomato ketchup. The eggplants used . chopped 1 tablespoon kapi (fermented shrimp paste) 1 tablespoon sugar Method . as opposed to the servants (if ya' have money!). and then add tamarind juice and fish sauce. Add a little palm sugar to your personal taste. Ingredients o o o o o o o 3 tablespoons of Naam pla (fish sauce) 3 tablespoons of Naam manao (lime juice) 2 tablespoons of makheua phuang 1 tablespoon kratiem (garlic) chopped 1 tablespoon prik ki nu daeng ( red birdshit chilis). and are often added to curries as a crisp morsel that pops in the mouth. There are probably as many recipes as there are Thai people. Storage The sauce will keep for 3-4 weeks in a well stoppered container in a refrigerator.are very small.makheua phuang . and is often extremely intricate in its preparation. Naam Prik Kapi universal Thai dipping sauce Description This is the staple dipping sauce eaten with almost anything. and this is but one example.

Ingredients 1/4 lb Pork tenderloin 1 ts Minced fresh lemon grass 2 ts Vegetable oil 1 lb Ripe plum tomatoes. but the flavor mellows. Add the pork and stir-fry for about 1 minute. except the makheua phuang which is coarsely chopped and added to the paste after mixing Northern Thai Tomato-&-Meat Sauce (Naam Prik Ong) Yield: 4 servings Description Not unlike a That version of spaghetti sauce. chilies. for 2 minutes. lightly fry the shrimp paste until aromatic.In a wok. shrimp paste 1 ts Sugar Method Place pork in a food processor and using an on/off motion. stock or water. uncovered. minced 1/2 c Defatted chicken stock or water 2 Serrano chilies. Serve with sticky rice. Crush all the ingredients in a mortar and pestle or food processor. chopped 1 tb Fish sauce 1 ts Tiny dried shrimp. medium-sized saucepan. dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Set aside. stirring frequently. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking. Add shallots. . Alternatively. with seeds. or until browned. or until browned. heat oil over medium high heat. Add tomatoes. Reduce heat to low and simmer. fish sauce and sugar and increase the heat to high. In a heavy. for 15 to 20 minutes. this is from the regional cuisine of north Thailand.-or 1/2 tsp. minced. Add garlic and stir-fry for 1 to 2 minutes. or until slightly thickened. chop pork with a sharp knife. or until the mixture boils vigorously. process until it is ground. chopped 1 tb Minced garlic (3 cloves) 1 lg Shallot. Cook.

15 MG CHOLESTEROL. 5 G CARBOHYDRATE. Sweet And Sour (And Hot!) Fish Sauce (Prik Naam Plaa) Yield: 6 servings Description This is a sauce for sweetening/salting/spicing-up any dish being eaten Ingredients . 3 G FAT. 127 MG SODIUM. Peanut Sauce Naam Jeem Satay Yield: 1 servings Description This richly flavored sauce is usually served with satays. stirring constantly. 64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN. Ingredients 1 3/4 c Coconut Milk 3 tb Sugar 2 tb Red Curry Paste 1 c Ground Roasted Peanuts 1/4 c Fish Sauce (Naam Plaa) Method Combine all the ingredients in a medium saucepan and simmer for 15 minutes. Makes 2-1/2 cups.Serves 4 as a main dish or 6 in combination with other dishes.

Serve at room temperature. combine the sugar. heavy saucepan. Finely Chopped 1/4 c Fish Sauce (Naam Plaa) 1 tb Hot Red Chili Or Cayenne Pepper Flakes. Makes about 1-1/2 cups. Simmer until the liquid reduces slightly and thickens to a light syrup. Cool to room temperature before serving.Naam Jeem Gratiem Yield: 1 servings Ingredients 1 c Sugar 2 tb Finely Minced Garlic 1/2 c Water 1 ts Salt 1/2 c White Vinegar 1 tb Garlic Chili Sauce Method In a small. garlic and salt. you should use Thai Prik Kii Nuu (Mouse Shit Peppers) Yield: 1 3/4 Cups Of Sauce Method Combine all the ingredients in a small bowl and stir well. Green Mango Dip . vinegar. Remove from the heat and stir in the garlic chili sauce. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. Crushed** 1/2 c White Sugar 1 c Warm Water 6 tb Fresh Lime Juice **To make it authentic. Sweet Hot Garlic Sauce . water. Stir to dissolve the sugar and salt and reduce the heat to low.Naam Prik Ma-Muang .4 md Clove Garlic. Bring to a rolling boil over medium heat.

and boiled eggs. Add the remaining ingredients and stir to combine. *mixed into flour 1 ts Minced garlic Method . garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still in shreds. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables.Yield: 1 servings Description A good dip with seafood and fish. Ingredients 8 oz Shredded Green Mango 1/4 c Fish Sauce (Naam Plaa) 6 Cloves Garlic. Minced 2 tb Lime Juice 2 tb Shrimp Paste 2 tb Sugar Method Place the shredded mango. Makes 2 cups. fresh vegetables. Thai Sweet Chili Sauce Yield: 8 servings Ingredients 1/2 c Rice vinegar 1/2 ts Minced serrano chili 1/4 c Sugar 1/2 ts Ground red chili paste 2 tb Plum sauce 1/2 ts Sweet paprika 1 tb Thai fish sauce 1/2 ts Salt 1 tb Fresh lime or lemon juice 1/2 ts All-purpose flour 2 ts Tomato paste 1 tb Water.

Ingredients 2 c Oil For Deep-Frying 1/2 c Unpeeled Whole Shallots . Reheat the oil. Pound together. removve with a slotted spoon and set aside. Reduce heat and simmer for 4 minutes. remove and set aside. In the same oil fry the shallots until crispy.Combine all ingredients and 1/2 c water in a small saucepan. Will keep in refrigerator for 3 days. fry the garlic until golden brown. remove and place in a mortar with the shallot and garlic. Hell Dipping Sauce Naam Prik Na-Rok Yield: 1 serving Description Because it keeps well.coarsely chopped Method Heat the oil. Add the sugar and salt and mix well to give a thick black/red sauce. deseeded -. add the paste and warm through. Fry the chilis until they darken. Chilis in Oil (Naam Prik Pow) Yield: 1 serving Ingredients 4 tb Oil 3 tb Finely chopped garlic 2 tb Sugar 3 tb Finely chopped shallots 1 ts Salt 3 lg Dry red chilis. Let cool. this sauce was traditionally used by travelers. and bring to a boil.

so that the mixture is reduced to a paste. chilies. Remove the garlic and shallot skins. garlic and shallots in a mortar and mash with the pestle until smooth. Place the fried fish. Charcoal-broil/grill the chilies. Place the shrimp paste. Deep-fry the fish fillets until very crispy and golden brown. or use the blender. peeled and halved 1 tb Fresh lime juice 5 Cloves garlic. garlic and shallots until their outsides are charred. Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking .2 lb Freshwater Fish Fillets 2 tb Shrimp Paste 1 c Dried Green Thai Chili Peppers (Prik Kii Nuu) 1/4 c Fish Sauce (Naam Plaa) 3 tb Palm Sugar 1/2 c Unpeeled Garlic Cloves Method Heat the oil in a large skillet to 375øF. Chili and Tomato Dip (Naam Prik Nuum) Yield: 1 serving Ingredients 2 Medium-sized ripe tomatoes 2 lg Banana chilies or New Mexican or Yellow Wax hot peppers 1 tb Chopped fresh cilantro 2 tb Fish sauce 3 lg Shallots. fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat. peeled .

12 MG SODIUM.) Place chilies. Add shallots and garlic to the skillet and continue to dry-fry. a method of roasting. pressing down with a wooden spoon and turning occasionally. in the refrigerator. Heat a large. 0 MG CHOLESTEROL. Let cool.) Makes 1 1/4 cups. pulsing.Method Serve as a dip with raw vegetables or as a condiment. 7 CALORIES PER TABLESPOON: 0 G PROTEIN. (Do not remove skins. heavy skillet over high heat. process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Transfer the mixture to a bowl and cool. or until the skins are blackened. (Do not remove skins. Remove stems from the chilies and cut in half lengthwise. covered.) Remove seeds if you prefer less heat. turning occasionally. for about 5 minutes. chop vegetables finely with a knife. Dry-frying. Alternatively. turning occasionally. 0 G FAT. shallots and garlic in a food processor and. tomatoes. Naam Jeem Kanom Jeeb (Dumpling Sauce) Ingredients 2 tbsp light soy sauce (see aew sai) 2 tbsp dark sweet soy sauce (see aew dum) or Chinese Hoisin Sauce 1 tbsp white vinegar 1/4 tsp (or to taste) chopped fresh chilies 1/4 tsp salt Method . Transfer the mixture to a small bowl and stir in cilantro. 2 G CARBOHYDRATE. fish sauce and lime juice. or until the chili skins are blackened. is simply frying without fat. you may want to de-seed them. (The dip can be prepared up to 3 days ahead and stored. Add whole chilies and dry-fry for about 4 minutes. If the chilies are very hot. Add tomatoes to the skillet and dryfry for about 5 minutes. Core the tomatoes and cut into quarters.

Referigerate any remaining portion in a tightly covered glass jar. Serve with Thai (Kanom Jeeb) or Chinese dumplings. It will keep for a long time.Combine all the ingredients and blend well. .

Place these in a bamboo steamer and steam until barely cooked (they should still be firm and snap when bent). grated (Lemon-grass is okay.Green Vegetable Curry (Gaeng paak Keow Waan) Ingredients You need some Jasmine Rice (Khaw hawm). minced 1 tablespoon phrik ki nu (green Thai mouse-shit chillies). Transfer to a sauce boat or small bowl. and snow peas. baby corn (cut lengthwise in half). and slice thestalk thinly).Thai eggplants (or standard aubergine. I suggest cauliflower (separate the florets. Taste for flavour balance and adjust as necessary. finely sliced 1 tablespoon kha (galangal). Serving & Storage . finelychopped 1 tablespoon nam manao (lime juice) 1 tablespoon bai manglaek(sweet basil). and some nam phrik kaeng khiaowan (green curry paste) which you convert to curry sauce as follows: ingredients . too) 1 tablespoon bai chi (coriander/cilantro). cut into balls with a melon baller). stirring occasionally. shredded.nam jim kaeng khiaowan (green curry sauce) nam phrik kaeng khiaowan (green curry paste) 1 cup coconut milk 2 tablespoons Maggi sauce 1 tablespoon nam tanpaep (palm sugar) 1 tablespoon kratiem (garlic). or half a teaspoon lime zest freshly ground prikthai (black pepper) to taste. finely chopped 1 tablespoon prikthai ong (green peppercorns) 1tablespoon nam phrik pow (roasted chillies in soybean oil) 2 bai makrut (kaffir lime leaves). bamboo shoots. To complete the dish you need half a cup each of various vegetables to makea total of 3 cups. asparagus. Directions In a saucepan over medium heat combine the ingredients and simmer for 5 minutes.

tua paak yao (sometimes called yard beans or yak's tails). If paak bung (swamp cabbage) is not available. Serves 4 Paak Tom Kati Description The name literally means 'vegetables boiled in coconut milk'. then drop them in hot. finely sliced 1 tablespoon prikthai ong (green peppercorns) 1 teaspoon bai makrut (kaffir lime leaves) shredded.Place the vegetables in separate serving bowls. and the curry sauce. can be replaced with ordinary western long beans. For flavour contrast the vegetables can also be eaten with any of the standard Thai dipping sauces (adjusted if necessary to vegetarian/vegan requirements). sliced finely 1 tablespoon light soy sauce 1 tablespoon [palm] sugar 1 tablespoon prik ki nu daeng (red mouse shit chilis). then transfer to ice water to stop the cooking and then strain thoroughly. that you put them in a small muslin bag or 'spiceball' Ingredients 1 cup coconut milk half a cup makheua phuang (Thai eggplant) cup tua phak yao (long beans). not boiling water. or green peppercorns are sold in Thailand on the stem. If you can only get frozen peas. raw. but I suggest that if you canonly get loose peppercorns. substitute spinach. If (as I expect) they are not available near you. that resemble crunchy garden peas. then I suggest you use tender garden peas. making them easy to discard before serving. until defrosted. Thai long beans. a selection of vegetables. Each diner then helps themselves to rice. shredded cup phakat khao (Chinese cabbage) 2 tablespoons hom daeng (shallots/purple onions). or teaspoon of lime zest . sliced cup phak bung (swamp cabbage). broken into 2" pieces cup of mushrooms. makheua phuang are very small Thai eggplants. prikthai ong.

and stir in the lime leaves......2 tablespoons palm sugar............ salty. beat.. beat. Add the shallots and pepper... Add the vegetables.. continue crushing. beat. Goes well with Thai style BBQ chicken and steamed sticky rice..... . and then serve as soon as they are warmed through). beat....... add fish sauce.1/3 cups peanuts. beat. beat.. (pepper) hot......3 tablespoons tomato (wedged).. add tomato.... beat...... beat. do not add them until the other ingredients are almost cooked... still beat.1 1/2 tablespoons (if not available can substitute it with regular sugar) lime juice.... Taste for the balance of sugar and salt... Remove the peppercorns.... add lime juice........ Simmer gently until just cooked (If using garden peas......... about 4 servings.. beat.. The final taste on the balance between sweet. you may need to add either sugar. beat.1/4 cup green chilli.. and serve with either rice or noodles serves 4 Thai Green Papaya Salad (Som Tam) Ingredients • • • • • • • • • shredded green papaya about 2 cups fish sauce. add the papaya.. beat... and adjust if necessary.......10 of them fresh garlic.5 pieces Directions Use mortar and crush the chilli and garlic.Directions In a saucepan bring the coconut milk to a gentle simmer and mix in the sugarand soy sauce.. or lime... add peanuts. and return to a boil. Makes about 4-1/2 cups of salad.. fish sauce.......... add sugar. and gently simmer for 1-2 minutes until aromatic...... beat . continue beating with the pestle... and sour. add shrimps.1/2 cups dried shrimps..

Combine lime juice. If using squid. Pour dressing over prawns and toss to coat. toss to mix. Boil for five minutes. score diagonally. Yield .3 cups . garlic.Prawn Salad (Pla Gung) This recipe can also be made with squid or scallops. and cut into 2 inch squares. use only the body tube. Mix to dissolve sugar. palm sugar. Remove and rinse under cold water. ginger and black pepper in a bowl. or any combination of prawns. Drop in prawns and cook 1 minute. lime leaves and coriander. Ingredients 1 lb Prawn tails 3 cups Water 2 tbsp Lemon grass chop coarse 1 tbsp Lime leaves chop coarse 1 tbsp Coriander leaves chop coarse 2 tbsp Lime juice 2 tsp Palm sugar 1 tsp Garlic chop fine 1 tsp Ginger chop fine 1/2 tsp Black pepper ground 1/2 cup Green onions sliced 1/2 cup Mint leaves Directions Bring water to a boil and add lemon grass. Add green onions and mint leaves. squid and scallops. Slit the body and press flat.

grind to a coarse powder (khao koor).nam prik kapi are suitable for . thinly sliced shallots. Dressing Ingredients ? cup of lime juice ? cup of peanuts 2 tablespoons light soy sauce 2 tablespoons [rice] vinegar or nam makham piag (tamarind juice) 2 tablespoons nam tan paep (palm sugar) 1 tablespoon prik ki nu daeng haeng (dried red chilis). garnish with cilantro/coriander leaves. Combine the ingredients to form the dressing. Toast 2 tablespoons of uncooked long grain rice (either white or brown. ? cup of onion. sliced ? cup of tomato wedges ? cup of cucumber. then toss the other ingredientsand place on the lettuce. If available you could also add a few of the different Thai dips (nam prik kiga. toast the peanuts until light golden brown. ground 1 tablespoon khao koor (toasted rice) Instructions In a dry skillet or wok. as the use of a foodprocessor is inclined to). sliced ? cup prik chi fa (Thai jalapenos). Serving Thai salads are not served 'dressed'. allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice. lime leaves. and place in a small bowl. and then when cool. blanched ? cup of bean sprouts Instructions Line a serving bowl with the lettuce leaves. this being left to the diners. and avoid turning them into peanut butter. and julienned spring onions.Yam Yai Salad Ingredients Chinese lettuce (or other broad leafed veggie) to form a base for the saladbowl. julienned ? cup of broccoli florets. totaste).

bring the water to a rolling boil. . grated 4 large eggs. Set aside to drain well. minced or pressed 1 tbsp fresh chile. When the water returns to a boil. stir in the rice noodles and cook for 3 to 5 minutes.Vegetarian Ingredients • • • 2 qt .vegetables. until tender but firm. Pad Thai . Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. rinse them under cool water. It can be found in Asian food stores and requires no refrigeration after opening. chopped (about 1 cup) Directions *Fish sauce is made from fermented salted fish. chopped 6 to 8 scallions. and can be adapted to vegetarian/vegan life styles without serious loss of authenticity). lightly beaten with a pin 2/3 cup peanuts. water 3/4 lb mung bean sprouts 6 oz rice noodles (1/4-inch wide) SAUCE • • • • 3 tbsp fresh lime juice 3 tbsp catsup 1 tbsp brown sugar 1/4 cup fish sauce* or soy sauce Remaining Ingredients • • • • • • • • 3 tbsp peanut oil or vegetable oil 3 to 4 cloves garlic. Drain the cooked noodles. minced or 1 1/2 tsp crushed red pepper flakes 2 cup carrots. In a covered pot. and set them aside to drain.

(2 oz. 11. Buddha's Delight A special dish to help get your Yin/Yang in better balance. cornstarch mixed with 1 tbs. and stir in the grated carrots. Stir-fry for 1 minute.) dried bean curd skin sticks 1/3 cup (15g. 31 g carbohydrate. When hot put in half the oil and wait until it smokes. (15 g.) dried tiger lily bulbs 3-4 tbs.3 g protein. cold water 2 tsp. Heat wok.Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. or in warm water for at least an hour. serving: 296 calories. (1/4 oz./1/2 oz.) bamboo shoots 50 g. Per 8 oz. lotus root 50 g. and toss to distribute evenly. and serve at once. 15 g fat. light soy sauce 1 tsp. When the eggs have just set. Push the carrots to the sides to make a hollow in the center. Add the drained rice noodles and mung sprouts. . oil 1-1/2 tsp. Stir in the peanuts and scallions. Especially popular during the Chinese New Year Ingredients • • • • • • • • • • • • • 15g.) dried black moss 50 g. (1/2 oz. sugar 1 tbs. Heat the oil in a wok or large skillet. Cut bean curd sticks into short lengths. Stir fry all dry veggies with a little salt for one minute. swirl them in the oil for a moment. Cut bamboo and lotus root into small slices. salt 1 tsp. straw mushrooms 4 tbs. sesame oil for garnish Directions Soak dried veggies separately in cold water overnight. 712 mg sodium. Pour the beaten eggs into the center and quickly scramble them. 142 mg cholesterol. pour in the sauce mixture and stir everything together. Add the garlic and chile.) dried wood ears (black fingers) 10 g.

then add the finely chopped or mashed garlic. Add tofu in small cubes and stirfry untill they're a little brown. Stir and wait untill everything is thoroughly mixed. stir a little. zuchinni or whatever). Garnish with sesame oil and serve immediately. Heat the coconutmilk and mix with the broth and the curry paste. Thai Pumpkin Soup Serving Size: 6 . When cooked add cornstarch mix. stirring constantly. Vegan Thai Curry Ingredients • • • • • • • • 3 small onions 4 pieces of garlic 1 dl herb broth 4 dl coconut milk 2 teaspoons red curry paste 3 teaspoons coconut paste (santen) 500 gr tofu 500 gr mixed vegetables (mushrooms. then add vegetables. Wait until the coconut milk mixture boils and add to the vegetables and onions. If it dries out add a little water. and throw in the roughly chopped onion. Stirfry untill the vegetables are slightly cooked. soy sauce. mangetouts. sugar. Add and heat remaining oil and stirfry rest of the veggies with salt. Add partly cooked dry veggies. Stir 'till it gets a little brownish. Add fresh coriander leaves and serve with rice. Add coconut paste to thicken the curry.Remove vegetables from wok and set aside. Directions Heat up a little vegetable oil. Leave on fire for a while and mix regularly.

(12-ounce) 1/4 cup reduced-fat chunky peanut butter 2 tablespoons rice vinegar 1 1/2 tablespoons minced green onions 1 teaspoon grated peeled fresh ginger 1/2 teaspoon grated orange rind 1/4 teaspoon crushed red pepper 1 garlic clove -. cook 3 minutes or until thoroughly heated. IRON 1.4mg. reduce heat. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic). less-sodium vegetable broth -.(16 ounces -or equivalent fresh) 1 can pumpkin -. poly l.7g.9g. CARB 20. Ladle into soup bowls. Sprinkle with cilantro.6g. mono l. if desired. FIBER 4g. FAT 4.Ingredients • • • • • • • • • • • 2 cans fat-free. PROTEIN 5. and simmer 10 minutes. CALC 29mg Kaeng Liang Ingredients Spice mixture • 10 black pepper corns . Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor. process until smooth. SODIUM 401mg. Cover. and bring to a boil.3g).(15-ounce) 1 can mango nectar -.(optional) Directions Combine first 3 ingredients in a large Dutch oven.crushed chopped fresh cilantro -. Yield: 6 servings (serving size: 1 cup). CALORIES 142 (27% from fat). CHOL Omg.2g (sat O.9g.

• • • • 1 tablespoon shrimp paste 3 tablespoons fish sauce 10 shallots . When it is again boiling. and stir until thoroughly mixed. Add the vegetables and basil. and mixed.or small red or purple onions 1/2 cup dried shrimp Other ingredients • • • • • • 1 tablespoon red curry paste 2 tablespoons chili paste in oil 1 tablespoon fish sauce 5 cups of vegetables 5 stems of fresh Thai basil 4 cups vegetable stock Directions In a mortar and pestle or food processor. stir until cooked. Taste and adjust the saltiness by adding more fish sauce if required. The vegetables should be minimally cooked. and chili paste in oil. Bring the stock to a boil and add the spice mixture. stir in the fish sauce. Many people especially love this dish if it's seasoned with fish powder with chile. curry paste. . grind the spice mixture ingredients to a smooth paste.

Stir to mix well and set aside to let stand for about 15 mins. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. .peeled and sliced Directions: Wash and rinse the sticky rice well. Heat. Cook rice in an automatic rice cooker or in a bowl in a steamer.Thai Desserts Thai Sticky Rice and Mango (Khao Nieow Ma Muang) Ingredients 1 1/4 cups raw sticky rice (sweet or glutinous rice). Remove from heat and pour into cooked rice. To serve. Makes about 6 servings. on low. Use Thai sticky rice if possible. Spoon some seasoned sticky rice on the other side. Heat the rest of coconut milk and add salt. place sliced mangoes on a side of a serving disk. 3/4 cup of coconut milk in a small saucepan. Do not open the rice until fully cooked (about 20-25 mins). Add enough water to the rice so until the water is about 1/4" above the rice surface. Stir until the salt is dissolved. Spoon out only the thick part that's usually on top) 1/4 cup sugar 3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later) 1/8 tsp salt for the topping 1/2 tbsp salt for mixing with rice 1/4 tsp rice flour 6 medium mangoes -. 3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Top the rice with 1 or 2 tsp of coconut sauce and serve. This makes the topping sauce.

5ml salt Peel the bananas and chop into 2in/5cm segments. In a saucepan.5 tsp/2. Baked Coconut Rice Pudding Ingredients • • • • • • • 3 oz short grain rice 1 pint coconut milk 1/2 pint milk 1 strip lime rind 2 oz caster sugar (powdered sugar) knob of butter pinch ground star anise . Add the banana pieces and cook gently for 5 minutes.Bananas in Coconut Cream Ingredients 6 bananas 12fl oz/375ml/ 2 cups coconut milk 2tbs/30 ml granulated sugar 0. Divide the mixturee into 6-8 small bowls and serve warm. and cook gently until the sugar dissolved. heat the coconut milk with the sugar and salt.

Remove and discard the lime rind. Serve with fresh or stewed fruit. Bring to a boil. Serve warm. Cook an additional 1 to 2 hrs or until almost all the milk has been absorbed by the rice and a golden brown skin has formed on the top of the pudding. cinnamon and nutmeg. vanilla. reduce the heat. Bring to a boil and simmer 10 more minutes. Bake in the oven for about 30 mins.cooked 1 cup nonfat milk 1 medium banana -. lime rind and sugar.cut in slices 1/4 cup water 2 tablespoons honey 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Directions In a medium-size saucepan. water.Oven 170c / 325f / Gas 2 Directions Mix the rice with the coconut milk.cut in slices 1 can fruit (15-ounce can) -. Another Thai Style Banana . Add the pinch of star anise stir well and return to the oven. and simmer for 10 minutes. Pour the rice mixture into a lightly greased 2. honey. milk.1/2 pint shallow ovenproof dish and dot the surface with a little butter. combine the banana and fruit slices. Banana Rice Pudding Ingredients 1 1/2 cups brown rice -. Add the rice and milk and mix thoroughly. Serve warm or chilled. or until quite tender but not mushy.

Sprinkle with the coconut and sesame seeds and serve at once. stirring constantly. and you can serve it over ice cubes to make it really cold.5 cups water 1tsp/5ml rosewater . Remove the bananas from the pan and place on heated serving plates.3tbsp shredded fresh coconut 60g/2oz cup unsalted butter 1tbsp grated ginger root grated zest of 1 orange 6 bananas 60g/2oz cup caster sugar 4tbsp fresh lime juice 6tbsp orange liqueur 3tsp toasted seasme seed lime slices. Turn to coat in the sauce. Return the pan to the heat and add the orange liqueur. Add the ginger and orange zest and mix well. Pell and slice the bananas lengthways. Ingredients 4 oranges 8oz/225g sugar 12fl oz/375ml/1. Ignite with a taper. decorated with slices of lime. to decorate ice-cream. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. stirring well to blend. Heat the butter in a large fring pan until it melys. Oranges in Syrup Note: This is a hot weather dessert. allow the flames to die down. to serve Heat a small non-stick frying pan until hot. Add the coconut and cook. for about 1 minute until lightly coloured. Remove from the pan and allow to cool. then pour over the bananas. Keep warm.

about 15 minutes. Stir over medium heat until sugar dissolved. Cover.Peel and segment the oranges. Directions Combine first 3 ingredients in medium saucepan. Boil for 15 minutes. until it is the consistency of a thin syrup. Pour the syrup over the orange segments and chill until required. Set in bowls. brown and starshaped. In a small saucepan. Remove from heat and stir in orange flower water. bring the sugar and water gently to the boil. pith or skin remain. chill until cold. Put the segments in a glass dish and set aside. Slice oranges crosswise into 1/3-inch rounds. Cut peel and pith from oranges with knife. ensuring that no pits. stirring occsionally. Top with mint. It's a seed pod. 183 cals Yield: 6 Preparation Time :0:30 Boua Loy . Orange flower water is available in the liquor sections and in specialty foods sections.optional 6 large oranges fresh mint Star anise is used as a flavoring and as a garnish. The above syrup can be made 1 day ahead. Thai Light Orange-blossom Oranges Ingredients • • • • • • 2 cups water 1 cup sugar 3 whole star anise 2 teaspoons orange flower water -. Discard anise. Make day before or morning of. Do not eat it. Add the rosewater and stir to blend. Simmer until liquid is reduced to generous 1 cup. Spoon syrup over.

They will magically float up when they are done.) and mix it well until you have something that resembles a dough. Filled Custard (Kanom Sod Sai) . This is a nice job while you watch your favorite soap (it you like that stuff. or some even healthier sweetener. not THAT big . that is). I like to add an egg or two. I put them into the still boiling coconut milk whole without stirring so that they are poached. and put them into some boiling coconut milk. You start out with some of the flour that you mix with some water in a big bowl (OK. Now start to knead it by adding small amounts of the flour. Beside that we will also need some brown (if possible) sugar. I don't really know how much flour you have to start with (in ounces or grams) but I usually plan the ingredients so that I end up with about two hands full of these little balls. We will have to make some dough from the rice flour and the trick is to get this dough just right.just a bowl. Also an egg. Now you boil some water and give the little dough balls into it. Take them out. Now form little balls of about half an inch from the dough.yes .The unusual ingredient for Boua Loy is glutinous rice flour. until the dough transforms into a big blob that you can knead without it sticking to your fingers any longer. some coconut milk and a bit of salt.funny. That's it for this little mouth teaser . Add sugar and a little salt 'till it's just right for your sweet tooth. It will probably be rather sticky to your hands if you touch it. drain them. Then it's right.the feel of the little balls in your mouth is really unusual and .

Serve when it is a bit cooled off.2 teaspoons of salt Procedures: 1. Constantly stir it with spatula until it begins to set. Put the wrapped ball in a small paper cake cup and top it with the topping.2 cup sticky rice flour .Ingredients for the filling: > . Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.2 cups of finely shredded coconut .1/2 cup rice flour .1 cup of warm water Ingredients for the topping: . 5. The wrapping: mix the flour with warm water. 2. Use your hands to beat it until it is well blended.1 3/4 cups of coconut milk . Khanom Thuay .1 cup of palm sugar (naam^taan-pip") . 3: The topping: Mix the ingredients and heat it at medium temperature. Steam all these cups for about 10 minutes.1/2 cup of water Ingredients for the wrapping: . The filling: mix the ingredients and cook them until it looks right. 4.

Coconut Custard Note: While this custard can be made in a bowl. 1/2 can of coconut milk. squash. Take the steamer our of the heat and let it cool down to room temperature. I used to see them on sale at some Thai grocers. The "body" should have a dull white color while its topping should be whiter. if you have some to use up) Dissolve the sugar in the coconut milk. lightly beaten (use whites only.5ml salt 3 eggs. Also mix the rest of the coconut milk (1 1/2 cans) with salt and the two table spoons of rice flour. In the US however. In China or Japan. From the side. It can be served with sticky rice. Deeper cups may have effect on the combination of the tastes of the "body" and the topping. The preparer needs to adjust accordingly the amount of the two. these kinds of tiny cups are plentiful. Ingredients 8fl oz/250ml/1 cup thick coconut milk 1tsp/5ml rosewater 80z/240g/1 cup sugar 0. they also use cups which are wide with a shallow depth (shaped like of cocktail cup). if wished.5 tsp/2. The "body" tastes sweet as constrasted with the topping . hollowed-out pumpkin. add the rosewater and salt and stir. and some water to make medium-blended mixture. Pour the first mixture in small cups (about 1 inch diameter). use a small and thin spatula to take out the dessert. Steam the cupped mixture for about ten minutes before adding the topping mixture.Ingredients 2 cups of rice flour 1 cup of sugar 2 cans of coconut milk (16oz each) 1 teaspoon of salt Directions Save two tablespoons of the flour and mix the rest with water. there are two layers of the cup-shaped dessert. Continue steaming the cups for another 10 minutes. In Thailand. you can really impress your guests by baking it inside a small. Make sure to leave about 1/4 of the cup for the topping. Add the . or young coconut. it is not easy to get them. which is salty. When serving.

Beat the eggs wih coconut cream and sugar until the mixture is frothy. or yourn coconut. 2. Pour in the coconut cream mixture.eggs (or beated egg whites) and mix well. or until set. Cut the top of the pumpkin in square shape to make cover . Fak Thong Sang-Ka-Ya (Pumpkin Custard) Ingredients • • • • 1 small pumpkin 5 duck eggs 1 cup coconut cream 1/2 sugar 1. 3. Leave to cool or keep in refrigerator to make the custard firm. Cook in the steamer for about 30 minutes. Put in the top of a preheated steamer and cook for 30 minutes. 4. . Pour the resulting custard into a bowl or a scooped out pumpkin. look like a bowl with a cover. squash shell.

7. . again and again until fine. To make pandan green colouring. Pour white flour into a tray to make the first thin layer and steam. simmer until the syrup become thick. Mix the colouring with the first part of flour. cut into pieces to serve. soak the jasmines in the water in a bowl overnight close the cover. Boil the sugar and jasmine essence water. Put all kind of flour into the bowl and knead well. Leave to warm. Pour green flour into a tray to make the second thin layer and steam. So one part of flour is green another is white. Remove from the steamer. 5.Khanom Chan (Multi-Layer Sweet) Ingredients • • • • • • 2 cups plain flour 2 cups rice flour 2 cups tapioca flour 6 cups coconut milk 15 pandan leaves 5 cups jasmine essence water Directions 1. Remove from the steamer. Remove it's chip. Repeat 6. 6. Pour into a big bowl. Heat the jasmine essence water and coconut milk in a pot. Separate the flour into two bowls. 2. 9. To make the jasmine essence water. 4. and 7. slice the pandan leaves and Pound or blend with 1 cup of jasmine essence water. Leave to cool . 10. 8. Set aside. The last layer should be green. 3. stir frequently until cooked.

6. To make the topping. add the remaining flour. Heat 4 cups of flour and jasmine essence water in a wok and mix well. salt and stir well. heat the coconut milk to boil. soak the jasmines in the water in a bowl overnight close the cover. To make the jasmine essence water. Add the syrup and mix together. Drop the topping into the vessels until full. 3. when it cooked.Ta-Ko Haew ( Water Chestnut And Coconut Custard Topping) Ingredients • • • • • 5 cups rice flour 6 cups coconut milk 3 cups water chestnuts 7 cups jasmine essence water 1/2 teaspoon salt small square pandan leaf vessels Directions 1. 2. Remove from the heat. Leave it to cool. 7. To make the syrup. add water chestnuts and mix well. Tab Tim Grob (Red Rubies) . Drop into the vessels at the half of its. Boil sugar and jasmine essence water. stir well. When the flour become sticky. Leave to cool. 4. Slie the water chestnuts into small pieces. 5.

add the water chesnuts. 3. Leave it to cool. 5. Drain and plunge in cold water immediately. coconut milk and ice .Ingredients • • • • • • • 1 cup water chestnuts 1/2 tapioca flour 1/2 cup sugar 3/4 cup jasmine essence water 3/4 coconut milk red food colouring crushed ice Directions 1. Put the flour in a plate and add the water chesfnuts and shake so the pieces become well coated. To make the syrup. soak the jasmines in the water in a bowl overnight close the cover. Slice the water chestnuts in dice shape and soak in the red food colouring and stir until bright red. 2. add syrup. Serve a little water chestnut into dessert dishes. Boil sugar and jasmine essence water. It will float when cooked and look like rubies. 6.Heat 5 cups of water to the boil. 4. To make the jasmine essence water.

Make a well in the middle and add in egg. melted butter. sprinkle with a little sugar and drizzle with the sweetened condensed milk. Remove the roti from the pan. ice water and salt. Knead until the dough is soft and form into balls about the size of a duck's egg. Fry until light golden brown on both sides. roll each ball of dough as thin as it will go. Roll lightly in oil and let rest for three hours. Add in oil. Make a pile as you go. Black Sticky Rice Pudding (Kao Niow Dahm) Ingredients • • • 2 cups whole grain black sticky rice. Warm frying pan at high heat. or 1 can. Use your hand to incorporate the mixture into a dough. sweet or glutinous (found in Asian groceries) 2 cups. Sift the flour into a hill on a clean surface. flatten with heavy plate if it puffs up. 3. Place in the roti.Thai Style Roti Ingredients • • • • • • • • 2 cups wheat flour 1 egg 1/4 teaspoon salt 1/4 cup ice cold water 1 tablespoon melted butter sugar for sprinkling sweetened condensed milk for drizzling oil for frying Directions 1. 2. forming a flat disk. When you are ready to make the roti. coconut milk 1/2 cup sugar (or alternative sweetner) .

Steam rice--place bowl in large pot. Heat coconut milk. about 3. Let stand 15-20 minutes. and/or strawberries. Drain. and mint For a more pudding-like texture. Pumpkin Coconut Dessert This sweet and spicy coconut sauce complements the rich earth flavor of pumpkin. Yield: 8 to 10 servings Time: 35 minutes Ingredients • • • • • • 1 medium sugar pumpkin*. shredded coconut. Keep warm. sugar. Blend. Add small amount boiling water. one of nature's incredibly versatile vegetable fruits. boil rice instead of steaming.• • • • 1/2 tsp salt 2 tbsp toasted sesame seeds (optional) 2 tbsp unsweetened shredded coconut (toasted)-optional strawberries and mint leaves-optional Directions Rince rice until water clears. When rice is cooked and still hot add 1/2 the coconut 'sauce' and thoroughly coat the rice. Top with sesame seeds. just enough to cover rice. salt in saucepan. put trivet on bottom along with 2" water. Place in heat proof bowl with room enough for the rice grains to expand about a third more than uncooked bulk. Reserve remaining sauce for spooning before serving.5 lbs 1 can Coconut Milk 1 & 1/2 cups of sugar 1 tsp ground cardamom 1 tsp ground cinnamon 1/4 tsp salt . Cover with at least 2" water and soak 4 mor more hours. Boil covered.

They are not jack-o-lantern pumpkins but a sweeter. cardamom. coconut extract. Coconut Jasmine Rice Pudding Yield: 8 Servings Ingredients • • • • • • • • • 4 eggs 3/4 cup sugar 2 cans A Taste of Thai Coconut Milk 2 cups cooked A Taste of Thai Soft Jasmine Rice 1 cup milk 1 tsp vanilla extract 1/2 tsp coconut extract. 4 Delicious served slightly warm or cold. Mix thoroughly. vanilla extract. 3 Add Coconut Milk.*Sugar pumpkins can be found in the produce department or at a farm stand. Drain in colander. Soft Jasmine Rice. beat eggs and sugar well. sugar. For an extra festive treat. Bring to a boil and actively simmer. 3 Slice or peel skin from pumpkin and cut into small bite size squares. Add pumpkin to coconut sauce and simmer for 10 minutes. Cut each half into four equal pieces. Directions 1 Halve and seed pumpkin. 4 Make a "water bath" by placing the baking dish into a large pan that has an inch . 2 While pumpkin is draining (and cooling enough to handle). cinnamon and salt in same pumpkin pan. top pumpkin dessert with whipped cream or serve with a side of warm gingerbread. Bring to room temperature and refrigerate. salt and nutmeg. Lightly butter a 9" x 13" pan. In a large pan steam pumpkin in one inch of lightly salted boiling water for 15 minutes. smaller variety grown for cooking. (optional) 1/4 tsp salt 1/4 tsp nutmeg Directions 1 Preheat oven to 300° (150 C). mix Coconut Milk. milk. 2 In a mixing bowl. stirring frequently until sugar is dissolved.

add the mixture to the level of 2/3 in each cup. Add salt and sugar. remove and serve.sized piece. Stir pudding to mix the rice again. Add coconut cream to the top along with onion and cover with the lid. Clean the tray neatly and dry it. Each piece of Khanom Krog can be put together to form an oval bite . 5 Pour the pudding mixture into the baking dish. When each cup is cooked well.of hot water in it. Squeeze the fresh coconut meat with water to obtain 2 cups of coconut cream. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.5 kg of rice flour 1 cup of ground fresh onion stems(OR corn. Leave sit for some time. . green onions. Khanom Krog Ingredients • • • • • • • • 0. Stir so all the rice is evenly distributed in the pan. Each cup is wiped with vegetable oil. The entire set must be put on top of a charcoal stove. Each ceramic baking tray has several cups with lids. When the baking tray becomes hot. 6 Bake for 20 minutes. This coconut cream will be used for the topping later. or pumpkin pieces) 1/2 cup of fresh coconut flaked 1/4 cup of sticky rice flour 2 1/2 cups of fresh water 1/4 cup of white sugar 2 teaspoons of clear A few dashes of vegetable oil Directions Thoroughly mix the rice flour and sticky rice flour along with fresh water.

heat this mixture with low heat. In a pot. wash it with water and cut it into thin wedges. Beat eggs in the blender for 2-3 minutes. Make sure that the pan is of the right size so that it allows the mixture to lay about 1 inch thick.Khanom Maw Geang Kai Ingredients • • • • • • • 2 cups of cooked and mashed taro (Pueg')* 6 eggs 1 cup of coconut milk (top cream) 1/2 cups of white sugar 1 cup of palm (or coconut) sugar 4 table spoons of corn starch 1 table spoon of deep-fried thin wedged onion * can be substituted with muang bean or pumpkin. When the oil is heated. Cut the custard in 2" x 2" square and put it on a nice saucer with a small spoon for an individual serving. Remove and top it with the fried onion shreds while the custard is still hot. first peel red small onion. Finally. Add sugar and coconut milk. go on blending for another 2-3 minutes. The custard or Kha'NOm+Moo"Kaeng should be left cool before serving. To prepare the onion shreds. slowly stir it until the mixture becomes thickened. Remove from the stove and pour it on a pie pan. add corn starch and mix it together with other blended ingredients. Some put the onion on it a few minutes before the custard pan was taken out from the oven. Add taro. Bake for 35-4O minutes. Heat two table spoons of cooking oil in a wok. still go on blending. put in the wedged onion and fry it back and forth until it becomes golden . Directions Preheat the oven to 375 degrees.

not requiring extra plates and utensils. Ginger is well known as a natural aid to digestion. Nowadays several Thai restaurants offer Miang-Come as an appetizer such a Plub Pla or The Gallery Restaurant in Chiang Mai. go back many years and involve lots of chewing. The ingrediates must be fresh and unprocessed this ain't a bag of potato chips! It must be quick and easy to prepare and arranged in an attractive way. many central and northern Thai families will enjoy traditional snacks with their visitors. Miang-Come While Thais enjoy one-dish snacks and quick dishes from small pavement stalls while out and about during the day. or lunch and dinner.brown. Of course. Leave them on a plated paved with a paper towel to let the oil soaked off. Some of these traditional snacks. which is known to help prevent wrinkles. It must be easy to eat. Like most traditional Thai snacks. seated on a colorful mat around a low khantoke table. it must be delicious enough to tempt somebody away from whatever they happen to be doing for a few minutes between breakfast and lunch. A true Thai snack follows several important codes: It must be served in a way that includes more than one person. Take the shreds out of the pan. such as Miang-Come (Roasted Coconut Wrapped in Leaf with Sauce or Leaf-wrapped Savories). On a typical family veranda. the ingredients of Miang-Come are chosen to complement each other both in taste and in health benefits. . good for conditioning the gums and exercising the jaw. and any number of the edible leaves that can be used in the recipe offer some sort of herbal benefit. some other snack dishes are normally prepared and served at home or in the workplace.

3. then let it cool. shrimp and giner in a food processor. 4. 1 tablespoon shrimp paste ½ tablespoon sliced shallots ½ tablespoon sliced galangal 1 teaspoon sliced ginger 2 tablespoons chopped dried shrimps 2 tablespoons grated coconut 3 tablespoons chopped unsalted peanuts 1 cup chopped palm sugar 2 ½ cups water Filling : • • • • • • • • 5 tablespoons grated coconut. roasted in moderate oven until light brown 3 tablespoons finely diced ginger 3 tablespoons finely diced shallots 3 tablespoons unsalted roasted peanuts 3 tablespoons small dried shrimps. 3. peanuts. 8. adding the sugar and water. chopped 3 tablespoons finely diced lime 2 tablespoons chopped green bird's-eye chillies 20 edible tree leaves Preparation : 1. combine and heat the shrimp paste. Serving : . shallot and galangal mixture with the coconut. Pour the contents into a saucepan. Blend the shrimp paste. then let it cool. 6. if you really want to do it the old-fashioned way.Sauce : 1. In a saucepan. shallots and galangal until you smell the aroma. 9. Reduce the heat and simmer while the mixture shrinks to about a cup. pound the ingredients with a mortar and pestle. Mix well and keep stirring as it comes to a boil. 5. 2. 7. 2. or.

. Eating : Take a leaf and place a small amount of each of the filling ingredients in the middle. including Cha Plu (piperaceae) and Thonglaang (coral). very small bowls around it on a medium sized platter. peanuts. decorative serving bowl and arrange the edible leaves. springy taste Leaves can be from a variety of edible Thai tree foilage. small hot chilies. Pop the package into your mouth and enjoy the fresh. limes. top with a spoonful of sauce. shallots. gingers and roasted coconuts in separate. Lettuce leaves can also be used as a substitute in the west. and fold up into a little package. Sweet Sticky Coconut Rice Makes: 6 servings Ingredients: Sweet Coconut Rice 1 1/4 cups sweetened condensed milk One 13 1/2-ounce can unsweetened coconut milk 1/3 cup sweetened flaked coconut 4 cups cooked glutinous rice Caramelized Pineapple 1 pineapple 1/2 cup packed light brown sugar 1/3 cup sweetened flaked coconut and roasted walnut for garnish.Pour the sauce into a small. dried shrimps.

Cooking: 1. In a 2-quart pan, combine sweetened condensed milk, coconut milk, and flaked coconut; bring to a boil. Reduce heat to low, stirring once or twice; simmer for 5 minutes. Add glutinous rice and cook, stirring occasionally, until rice absorbs liquid. Remove pan from heat and cover. 2. Toast coconut for garnish: Spread coconut in a pie pan and toast in a 350 degree F oven. Stirring frequently, until lightly browned, 4 to 5 minutes. 3. To serve, scoop rice into bowls and sprinkle with toasted coconut and garnish with roasted walnuts.

Red Ruby - Mock Pomegranate in Coconut Milk

Red Ruby is called tub tim krob in Thai. It's famous dessert in Thailand. Ingredients: - 1 tin (225ml) water chestnuts - cut into pea sized cubes - 1 tin (400ml) coconut milk - 400ml water - 2 Tbsp sugar - dissolved in 85ml hot water to make a syrup - 1.4 tsp salt - 113g sugar - 85g tapioca flour - 1/2 tsp red food colouring Method 1. Place water chestnut pieces into a bowl and add red food colouring, mix well and leave to soak for 5 minutes. 2. Spoon tapioca flour into a plastic bag and add the water chestnuts. Shake well to

coat the chestnut pieces leaving them in the bag until required. Remember to shake off excess flour before cooking. 3. Bring a large pan of water to a rolling boil and add half the chestnuts at a time. Stir to separate while cooking which should be done when the chestnut pieces become translucent (2-3 minutes). 4. Scoop out chestnuts and place into a basin of ice cold water. Then drain and place into the sugar syrup mixture, this prevents the mock pomegranate seeds sticking together. 5. Place sugar and 400ml water into a pan and bring to the boil. 6. Add coconut milk and cook over a moderate heat to scalding point. 7. Add salt and remove from the heat, stir well and allow to cool quickly. 8. Cover with clingfilm until chilled. To serve, place a tablespoon of mock pomegranate in the bottom of a bowl and spoon sufficient cold coconut milk to cover.

Khanom Tua Pap Recipe

Ingredients 1 cup of sticky rice flour 10 tablespoons of floating jasmine water 1 cup of boiled greenbean 1 cup of scrape coconut fruit 1/8 tablespoons of salt 1/2 cup of sugar 1/2 cup of parch sesame Artificial food color or nature color Directions

1. Steam scrape coconut fruit for 5 minutes. 2. Knead sticky rice flour by add floating jasmine water little by little. 3. If you want many color, you can separate the flour and add color on. 4. Pick flour for sculpt it, make it circle then press it to flat shape and boil it. 5. Laddle it and add greenbean in the middle, then fold it to half circle or maybe roll it. 6. Roll over it with scrape coconut fruit. 7. Mix sugar, parch sesame and salt. 8. When serve, sprinkle it with ingredient no.7 and some greenbean if you want. Tip for make it good 1. When knead the flour, should sure that it very soft otherwise if it cool, dessert will be hard. 2. Careful the greenbean will come out from the middle of dessert. 3. Good dessert should have flour which soft and sticky, good shape, light color.

Thai Mix Dessert

Ingredients 3 cups of sugar 8 cups of coconut milk, sqeeze with floating jasmine water 1 cup of big tapioca, boil 2 cups of Singapore Lod Chong 2 cups of jackfruit, chop 1 cup of Klong Klang 3 cups of floating jasmine water Direction

Superb 9 Layers Thai Desserts Thai desserts besides artistic they still have a good meaning and valuable that's why many auspicious ceremony still has Thai dessert as a need menu.1. . Third layer This called Phoy Thong which has meaning of living long. Second layer This called Khanom Tuay Fu which has meaning of progress of work and life. When serve. this called Kha Nom Chan which has meaning of promotion of your work. Mix sugar and jasmine water. 3. add syrup and blend ice if you need more cool. fiter with white and thin fabric then simmer it until it sticky. First layer From the bottom. 2. Klong Klang and jackfruit. Mix coconut milk with big tapioca. I will explain which dessert in each layers. Singapore Lod Chong. This time Thai people has celebrated for the Queen which complete 74 years old so they altogether make this superb 9 layers of Thai dessers.

Ninth layer This called Ja Mong Kut which has meaning of the top.Fourth layer This called Thong Yib which has meaning of rich and wealthy. Lod Chong Nam Ka Ti Ingredient 2 cups of rice flour 1 cup of palm sugar . Eighth layer This called Sa Neh Chan which has meaning of love and beautiful. you will be on top. Sixth layer This called Med Kha Noon which has meaning of support in your life and work. Seventh layer This called Thong Eak which has meaning of the one. Fifth layer This called Thong Yod which has meaning of rich in the long run.

1/2 cup of concentrated pandanus squeeze 7 cups of red lime water 2 cups of coconut milk 1/2 teaspoon of salt Direction 1. 6. 2. Mix coconut milk with palm sugar and salt and boil it. 3. Stir it until it sticky but do not let it too dry or waterly. Filter with white and thin fabric. mix lod chong with coconut milk and add some little ice on top. 5. 3 to can which has medium hole around the bottom then press and let ingredient come out from that hole to cool water. add it little by little until it well combine. Try to change water if you see it become hot. 4. Add ingredient no. Knead rice flour with pandanus squeeze and red lime water. Pour cool water to basin. Pour ingredient no. 1 to brass pan and put it on fire. When serve. 7. 8. Khanom Duang Ingredients 1 cup of rice flour 1 cup of tapioca flour .

Glutinous Rice Dumpling (Ba Chang) Even glutinous rice dumpling or Ba Chang is not Thai dessert but you can buy and taste it anywhere especially around China town. When serve add coconut milk to dessert and sprinkle with sesame. 2. Sculpt the flour like worm then steam it in Thai steaming pot until it cooked. 3. Mix concentrated coconut milk with salt. Separate the flour and add your color on. Then admix it with scrape coconut fruit. Mix rice flour and tapioca flour with water then paddle it on fire when cooked. 5.1 cup of water 2 cup of scrape coconut fruit 1/2 cup of sugar 2 tablespoons of parch sesame 1 teaspoon of salt 1/2 cup of concentrated coconut milk Artificial food color or nature color Directions 1. 6. parch sesame and sugar. put it down and knead it. Thailand also has a big china town . mix little tapioca flour.

and there's many Chinese oversea in every city. Ingredients 300 g Belly Pork 500 g Split mung beans 10 Preserved egg yolks 600 g Glutinous rice 20 pieces Chinese mushrooms 10 pieces Roast duck 2 teaspoons Five-spice powder Seasoning 2 tablespoons Spicy salt 1 Chicken cube 1/4 teaspoon Pepper 1 tablespoon Sugar 2 tablespoons Oil Chinese Mushroom Marinade 1/4 teaspoon Salt 1 tablespoon Oil 1 teaspoon Sugar Wrapping Materials 10 Dried lotus leaves 20 Straws 30 Bamboo leaves . On Lunar Calendar Festival. evevry chinese oversea will prepare to do glutinous rice dumpling at home.

Method 1. Remove and drain. Soak the mung beans in water to clean. Thai Steaming Pot (Lang Thueng) . 5. 1/2 tablespoon sugar. 4. 2. Mix well with some of the seasoning (1 1/2 tablespoons spicy salt. Place 3 bamboo leaves on a lotus leaf. then fill with enough water to cover them. then reduce to moderate heat and continue to boil for 6 hours. Wash and soak the Chinese mushrooms. Top with a preserved egg yolk. Drain and towel-dry. Cut the belly pork into 10 large chunks and marinate for 2 days with 2 teaspoons five-spice powder and 1 teaspoon salt. 13. 11. oil and pepper). Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans. a piece each of belly pork and roast duck and 2 cooked Chinese mushrooms. Serve hot. Use high heat to bring the water to a boil. Wash and boil the lotus and bamboo leaves until soft. 9. 14. Steam for 10 minutes. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. then tie firmly with straw. Prepare a deep saucepan and line with several bamboo leaves. 15. Fold in the leaves to form a square dumpling. Cover with a layer of mung beans and another layer of glutinous rice. Drain and add the remaining 1/2 tablespoon each of spicy salt and sugar and mix well. 10. 8. chicken cube. Wash and drain the glutinous rice. 3. Put in the rice dumplings. 12. 6. 7.

How to buy: Before buying it you should check that all part no have dent and leak. Shape: It's appearance like pot made from aluminium. When food cooked you should open the lid carefully because the vapor on lid will drop on food that make the food has dent. steamed banana. It has 2 or 3 layers. After use clean it all and dry up before keep it. It's lid has high vase. Thai style cake. How to use: Pour the water to the bottom layer about half or 3/4 of pot then overlap the second layer and put the food or dessert on. tight covering and every layer can overlap. If you want to go on steaming you should dry up the lid before cover.Many Thai desserts need to steam in Thai steaming pot such as palm flesh dessert. bottom layer use for add the water. Palm Flesh Dessert (Khanom Tan) . but do not arrange it too adjoin because we need the space for vapor then cover it. since second layer up will has big hole around the layer for let the vapor make the foods cooked... not beautiful. violet flower etc.

Laddle flour to small chinese cup or banana leave vessel then sprinkle it with grind coconut which mixed salt. 3. Mix coconut milk and sugar together. put it on fire and let it melt then filter it white and thin fabric. Let it cool down and serve. .Ingredients 1 cup of ripe palm fruit. Cover the flour and bask it in the sun about 3-4 hours. flour will leaven. Mix rice flour and crush palm fruit together while knead you need to pour coconut milk little by little until the flour soften then add all coconut milk to. 4. 2. 5. use its yellow flesh by crush 4 1/2 cup of rice flour 3 cup of sugar 4 1/2 of coconut milk 2 tablespoons of grind coconut 1 1/2 teaspoon of salt Method 1. After that put it on fire again and wait until it boil then take it down and leave it cool. Steam it for 15 minutes. Note Palm fruit has a strongly smell so when you bring it flesh for crush with water you should crush it until it clear then pour it to cloth bag and hang it for let the water seep out. you will get the palm flesh for mix with rice flour.

Mix flour with baking soda and sift it then add yeast. Mix sugar. Leave it for 4 hours. 3. Sculpt flour to round shape and press it then fry it in hot oil for a while or until it changes color like picture. salt and ammonia to water. stir it until it melt and mix well. Pour ingredient no. 2.Deep Fried Salapao Ingredients 1 kg of all purpose flour 350 g of palm sugar 3 cups of water 2 teaspoons of yeast 1 teaspoons of salt 1/2 teaspoons of baking soda 1 tablespoon of ammonia oil for fry Method 1.2 to flour (no. 4.1) then knead it until it mix well. This menu is come together with soybean milk Sweet Sticky Candy (Kalamae) .

sprinkle with sesame and let it cool or you can wrap it like candy also. Pound burned cococut coir then mix it with 10 cups of water and then filter it with white and thin fabric.Ingredients 1 kg of sticky rice flour 15 cups of coconut milk 3 burned coconut coir 10 cups of palm sugar 1 g of sesame Artificial food color little oil for sprinkle on tray Method 1. Put ingredients no. stir it until it mix well again. Put it to tray. use medium heat. 4. knead it until it mix well then add coconut milk and sugar. 1). Knead sticky rice flour with black water (no. 3. Paddle it until it sticky and start to mix well then turn off fire but still continue paddle until it's not sticky with pan. 2.2 to brass pan and put it on fire. . You will get black color from nature but if you cannot find and burn coconut coir you can use artificial food color instead.

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