Mango & Sticky Rice With Coconut Sauce (Koa-Niew Moon Mamuang)

Mango & Sticky Rice With Coconut Sauce (Koa-Niew Moon Mamuang)

Recipe source :  Appon's Thai Food

Mango and sticky rice with coconut sauce is another one of my favourite Thai desserts. I usually order this mango rice or the red ruby dessert after a meal at Thai restaurants.

Mango rice is very filling, so we normally order only one portion and share it among ourselves. The saltiness from the coconut sauce balances beautifully with the sweet sticky rice. The mangoes were of course excellent!

This is a classic Thai recipe.

Ingredients

100g glutinous rice
2 ripe mangoes
200ml water
100ml coconut milk
100g sugar
1/2 tsp salt
1/2 tsp rice flour

 Fresh mangoes

Instructions

 
1. Soak the glutinous rice in some water (enough water to cover it) for 3-4 hours. This will make the sticky rice easier to cook.
2. Steam the rice for 15 minutes to cook it thoroughly.
3. Put the water and sugar into a pot and bring to the boil. The sugar should dissolve completely.
4. Add the cooked sticky rice into the pot and stir well to mix.
5. In a different sauce pan, put the coconut milk, the rice flour, and salt and cook it on a low heat for 5 minutes or until the coconut milk thickens.
6. Peel the mango and slice the flesh into slices.
7. To serve, put a bed of the sticky rice on a plate, followed by a layer of mango slices, and pour some of the coconut sauce over the top.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

Tom Yum Pork Ribs (Tom Yum Gradoog Moo)

Tom Yum Pork Ribs (Tom Yum Gradoog Moo)

 

Recipe source :  Adapted from ThaiTable.com

This slow-boiled tom yum pork ribs is excellent! A wonderful blend of flavours. Sour, hot and spiciness all in one bowl! And the pork ribs are so tender, they were bursting with flavours from the hot and spicy soup. 

I felt a warm glow after drinking this spicy soup. Very satisfying!

I am definitely making this again!

Ingredients

500g pork ribs
1 large tomato, cut into wedges
1500ml chicken stock
3 tbsp lime juice
6 chilli padi, cut length-wise and remove seeds
4 kaffir lime leaves, tear them up
1/2 tsp salt
1 tbsp sugar
2 1/2 tbsp fish sauce
1 1/2 tbsp chilli paste 
4 slices galangal
3 stalks lemongrass, use the white parts only. Bruise them with the back of a cleaver
1 stalk coriander
2 shallots, quartered

Top left : limes. Top right : coriander

Bottom left : lemongrass.

Centre : chilli padi or bird's eye chilli

Bottom middle : kaffir lime leaves

Bottom right : galangal

Instructions

1.  Place pork ribs, lemongrass, coriander, galangal, shallots and water into a pot and bring to a boil. Reduce the flame and let it simmer for about 50 minutes until the ribs are tender.
Do not cover the pot with a lid in order to get a clear broth.
2.  After 50 minutes, add kaffir lime leaves, chilli padi, chilli paste, fish sauce and seasoning ingredients.
3.  Lastly, add lime juice and adjust taste to suit individual.
4.  Serve steaming hot with rice.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

Pad See Ew (Stir-fried Flat Noodles, Thai-Style)

Pad See Ew (Stir-fried Flat Noodles,Thai-Style)~(Bill Granger)

Recipe source :  Adapted from Bill Granger

There are similarities between this 'pad see ew'  and our local Malaysian 'char kuey teow'. The difference is that our local char kuey teow uses bean sprouts, chives, shrimps and cockles while Thailand's pad see ew uses pork and kai lan or broccolli. 

Pad See Ew is slightly sweet. The Malaysian char kuey teow is hot with minced chillies. 

Each stir-fry technique is unique in its own way. Both versions are delightful!

Ingredients

2 tbsp cooking oil
3 cloves garlic, chopped
200g pork, sliced
2 tbsp light soy sauce
1 tbsp castor sugar
1 tsp dark soy sauce
400g Chinese broccoli (Kai Lan),cut into sections
2 eggs
500g flat rice noodles (kuey teow)

Chopped garlic

Pork slices

Eggs

Chinese broccoli

Flat noodles (kuey teow)

Method

1.  Heat wok over high heat.
2.  Add oil. Stir-fry chopped garlic.
3.  Add pork slices and fry for 2 minutes.
4.  Add Chinese broccoli and stir-fry until the vegetables turn soft.
5.  Push the meat and vegetables to the side of the wok, then add in eggs and fry for a while. 
6.  Mix the eggs, meat and vegetables.
7.  Add in light soy sauce, dark soy sauce and castor sugar.
8.  Mix well and add in flat noodles. Make sure the noodles are coated with the sauce.
9.  Cook for a couple of minutes more or until almost dry.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

I am linking this post to "Cook Like A Star"

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake

Tom Yam Goong

Tom Yam Goong

Recipe source :  Adapted from  Phuket.com ~ Chef Anut Koonmark

We have been ordering this Tom Yam Goong whenever we ate out at Thai restaurants. We all love to have this spicy soup yet I have never taken the trouble to find out how to cook this famous Thai soup until today. Come to think of it, it was actually so easy to cook. Now I just wonder why I have never attempted to make this at home much earlier!

I guess I have to change my perception and be more adventurous to try cooking  more foods from distant lands!

Ingredients

2 shallots, cut into wedges
1 stalk coriander
3 stalks lemongrass, use white parts only, bruise it
1 stalk ginger torch flower or bunga kantan in Malay
4 slices galangal
1 can straw mushrooms, cut into halves
1 1/2 tbsp chilli paste
1 tomato, cut into wedges
2 1/2 tbsp fish sauce
1 tbsp sugar
1/2 tsp salt
300g medium-sized prawns,
4 kaffir lime leaves
3 chilli padi, cut lengthwise into halves
1.5 litres  chicken stock
2 tbsp lime juice

 Top left : limes.

Below limes : red chilli padi. Below chilli padi : galangal.

Far left : kaffir lime leaves

Centre : stalks of lemongrass.

Right : ginger torch flower or bunga kantan

Far right : coriander

Prawns

Instructions

1.  Heat up chicken stock in a pot.
2.  Add shallots, coriander, galangal, ginger torch flower and lemongrass and simmer for 10 minutes.
3.  Add straw mushrooms and tomato pieces and simmer for 2 minutes.
4.  Season with fish sauce, salt, sugar and chilli paste.
5.  Add prawns and boil until they are cooked.
6.  Add kaffir lime leaves and chilli padi.
7.  Season with lime juice and serve immediately.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

Red Ruby Dessert (Tub Tim Krob)

Red Ruby Dessert (Tub Tim Krob)

Recipe source :  The Malaysian Women's Weekly - May 2011 (courtesy of Chef Simon Seow)

This is a popular dessert in Thai restaurants. It is sweet, fragrant and very refreshing. Downing it is very satisfying after a hot and spicy Thai meal.

The crunchy water chestnut cubes look like red rubies, while the transparent sago looks like diamonds floating in a bowl of chilled coconut milk.

And the taste is simply awesome!

My whole family likes this very much. Excellent!

Ingredients

100g water chestnut, cut into small cubes
10 drops red food colouring
100ml sugar (for syrup)
70g sago
80ml water
180g tapioca flour
200ml coconut milk, chilled
Ice cubes
Flesh of one piece of jack fruit, cut into small cubes

Top: sago- Left: jackfruit- Right: water chestnut

Method

1. Skin the water chestnuts and cut into small cubes. Place them in a bowl of water and add red food colouring. Set aside to let the chestnuts absorb the colour.
2.  Boil sugar in 80ml water until the sugar is dissolved. Cool and put the syrup in the refrigerator to chill. 
3.  Bring 200ml of water to boil in a pan over medium heat.
4.  Rinse sago in cool tap water and put immediately into the boiling water for about 1 to 2 minutes or until the sago turns transparent.
5.  Remove pan from stove and pour into a large sieve. Rinse under running tap water then leave to soak in a bowl of cold water to prevent them from sticking together.
6.  Strain the water chestnuts. Leave them in a sieve for 30 seconds to drain off the coloured water.
7.  Place tapioca flour in a large bowl. Mix the water chestnuts with the tapioca flour. Pour over a sieve to shake off excess flour. Use hand to shake further to remove as much flour as possible.
8.  Cook the water chestnuts in boiling water for 1 to 2 minutes or until they float to the surface.
9.  Remove water chestnuts with a slotted spoon and mix immediately with chilled sugar, coconut milk, ice cubes and sago in a large bowl.
10. Add in jack fruit cubes.
11.  Serve chilled.

Extremely delicious! 

Highly recommended!

I am submitting this post to Asian Food Fest  (Thailand) - November Month
hosted by Lena of Frozen Wings


I am also linking this post to Cook-Your-Books #6

hosted by Joyce of Kitchen Flavours

  

Pork & Pineapple Red Curry (Gang Mu Tay Po) 泰国猪肉黄梨咖哩

Pork & Pineapple Red Curry (Gang Mu Tay Po) 泰国猪肉黄梨咖哩

Recipe source :  Adapted from Appon's Thai Food

November is going to be a spicy month for my family! I have bookmarked many more Thai dishes to try out. I believe my family is looking forward to them as well, as we love hot and spicy food. 

I have always love pineapples, either eaten fresh as a fruit, or made into sweet desserts or cooked into savoury dishes. One of my friends once commented that having pineapples in a savoury dish, makes the dish "exotic". I tend to agree as I think this pork and pineapple red curry look rather exotic. 

It sure looks exotic and tastes scrumptious! What a wonderful dish!

Ingredients

500g pork shoulder, cut into thick pieces
300g pineapples, cut into thick slices
450g snake beans, cut into sections of 4 cm
2 limes, extract the juice
250ml coconut milk
4 pieces kaffir lime leaves
700ml water
2 tbsp sugar
100g Thai red curry paste
1 tsp soya sauce

 

 Kaffir lime leaves and limes

Snake beans

 Pineapple cut into slices

Thai red curry paste

Instructions

1.  Heat wok and fry the Thai red curry paste for 1 minute.
2.  Add coconut milk, water and kaffir lime leaves. Bring to a boil.
3.  Add pork pieces, pineapple slices and snake beans.
4.  Add in the lime juice, sugar and soy sauce.
5.  Continue to boil until the meat is tender, about 20 minutes.

I am submitting this post to Asian Food Fest  (Thailand) - November Month
hosted by Lena of Frozen Wings

Thai Green Curry With Chicken 泰国青咖哩鸡

Thai Green Curry With Chicken 泰国青咖哩鸡

 
Recipe source :  Adapted from Bill Granger

I used to eat Thai green curry at restaurants and it has never crossed my mind that I would cook this one day. But I have always wondered what ingredients were used to make the green curry paste resulting in the greenish tinge of the cooked curry. Bill Granger's recipe provided the many ingredients used to make the green curry paste as well as provided the instructions to make it. But it seemed like a big portion to me.  Anyway, I did not feel like making green curry paste from scratch. 

So, I browsed through the shelves of supermarkets looking for Thai green curry paste. There were plenty of varieties to choose from. Most of them were in bottles and instructions given was to use only two or three tablespoons of the paste. I was not keen to buy them because I do not wish to store too many jars of leftover foodstuffs in my refrigerator which is already too crammed for space. I continued my search until I came across a package which mentioned the portion was just for one meal and it suited me just fine. Further reading of the labels and composition of the ingredients convinced me to buy it as it was more or less similar to Bill's recipe.

Ingredients

2 tbsp cooking oil 
100g green curry paste
700ml water
130g coconut milk
3 kaffir lime leaves
1 kg chicken, cut into bite-sized pieces
240g snake beans, cut into sections of 4 cm
180g aubergines, cut into chunky pieces
juice from 1 small lime

Left :  aubergines. Right : snake beans

Bottom : kaffir lime leaves and lime

Chicken

Green curry paste

Instructions

1.  Heat oil in a wok. Fry the green curry paste for 1 minute until fragrant.
2.  Add coconut milk, water and kaffir lime leaves. Cook for 5 minutes.
3.  Add in chicken pieces and cook for another 5 minutes.
4.  Add snake beans, aubergines and lime juice.
5.  Simmer over medium-high heat for 15 to 20 minutes until chicken is cooked.

 

I am submitting this post to Asian Food Fest  (Thailand) - November Month
hosted by Lena of Frozen Wings

I am linking this post to "Cook Like A Star"

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake

Thai-Style Stir-fried Arrow Heads 薯菇炒猪肉-泰国式

 Thai-Style Stir-fried Arrow Heads  薯菇炒猪肉-泰国式

 Thai-style stir-fried arrow heads with pork belly

I have this Thai recipe with me for the last 30 years and yet I have not tried cooking it before. The recipe used "winter yam" and I could not figure out what "winter yam" was. Three weeks ago as I flipped through my recipe books, I came across this recipe again and it suddenly dawned on me that "winter yam" could be arrow heads! The realisation came because arrow heads are now in season! It so happened I had bought 2 kilos of arrow heads just that morning. The photo shown in the book used plenty of dark soy sauce which made the winter yam unrecognisable. I immediately bookmarked that page, making a silent promise that I would try that recipe which had been eluding me for more than 30 years!

I made several changes to the original recipe as I do not want the dish to be too hot and spicy, nor too dark in colour. Well, it turned out beautifully.

Ingredients

350g pork belly
1 piece fried five-spice powder flavoured tofu, cut into slices
3 pips garlic, minced
7 shallots, thinly sliced
10 chili padi, bruised
1 tsp dark soy sauce
a dash of pepper 
1 tsp salt
1 tsp sugar
300g arrow heads, remove skin and cut into slices 4 mm thick
1/2 cup wine
1 1/2 Chinese rice bowl of water
3 tbsp oil
1 stalk spring onion
1 sprig of Chinese parsley

 Raw arrow heads

 Arrow heads with skin removed

A piece of five-spice flavoured deep-fried tofu

Instructions

 

1.  Heat oil in a wok. Saute the sliced shallots and minced garlic until fragrant.
2.  Add the arrow heads and stir-fry for 1 minute
3.  Add the pork belly slices and stir-fry at high heat for 3 minutes.
4.  Add 1 1/2 bowls of water and tofu pieces. 
5.  Let simmer until almost dry and the arrow heads are softened.
6.  Add the bruised chili padi, wine, pepper, salt and sugar.
7.  Add the spring onion and Chinese parsley and mix well.
8.  Switch off the flame and dish up.