Khao neaw ma muang
(Mango Sticky Rice)
-120 gm Sticky rice
-100 ml coconut milk
– 15 gm sugar
– 50 gm cubes mango
-Mint leaves for garnish
Process
– Cooked the sticky rice in coconut milk
– Keep aside to warm
– serve in a bowl with chopped mango
– Garnish with mint leaves
Tom kati kha min
(Thai coconut soup with fresh turmeric, chicken, prawn and vegetables)
– 180 ml coconut milk
– 5 gm fresh turmeric powder
– 5 gm lemon grass slice
– 5 gm galangal slice
– Fresh red chilli 1 nos slice
– 5 spring onions
– 120 gm chicken or prawns
Process
-Bring all the ingredients to a boil.
-add salt to taste.
-served hot garnish with coriander leaves
Goong pun Ta krai
(Prawn marinated wrap on lemon grass stick)
– 180gm prawns
– Fine minced the prawn
– mixed well
-10 ml with fish sauce
-5 gm sugar
– 5 gm fine chopped lemon leaf
-5 gm fine chopped bird eyes chilli
-10 gm corn flour
-30 gm of each 4 inch lemon grass sticks
PROCESS
-Wash the prawns and fine mince.
-Mix in the Fish sauce, sugar, chopped lemon leaf, chopped bird eyes chilies, corn flour with the prawns.
-Wrap in lemon grass sticks and deep fry. Serve with Thai sweet chili sauce.
Gaeng phed ped yang
(Roasted duck red curry pineapple, Lychee, eggplant cherry tomato, basil and chilly)
-15 gm Thai red curry paste
-200 ml coconut milk
-50 ml vegetables stock water
– 5 gm lemon leaf
-160 gm Duck Chungs
-5 no Lychee,
-5 gm egg plant
-5 nos cherry tomato
-15 gm basil
-Served hot garnish with fried basil and red chilli
PROCESS
– Add oil and add all ingredients one by one except red curry paste and coconut milk,
– Add the meat and cook till done, after few minutes add red curry paste and coconut milk and cook.
– Serve hot and garnish with fried basil and red chilli
