Glutinous rice boll in coconut syrup

Glutinous rice boll in coconut syrup

Ingredients

1. 3 cups glutinous rice flower
2. 1 kg.  scraped white coconut meat
3. 2 cups sugar
4. 1 teaspoon salt 
5. white jasmine water

Method 

• Knead flour with water until ready to be made into small balls by hand. Then cober with a thin cloth and let stand for  10 minutes.

• Heat water until boiling point and put the balls in when they float;pour into a couling bowl and let stand until cooked. Pour into another bow!

• Squeeze the scraped white coconut meat with white jasmine water for 1 cup coconut cream and 4 cups coconut milk.

• Mix sugar,salt and coconut milk and strain. Bring the mixedstrained coconut milk to heat until boiling point. Put the cooked balls and boil once again. Pour the coconut cream and salt in the oiling pot. Then bring it out of the oven.(Do not stir) 

- At present,"Booah-Lawy" is made by mixing the taro or sweet egg from the Chinese Quail.Sometimes large-grained sago or small-grained sago is also cooked "Booah-Lawy"

A sweet Plain Cookie

A sweet Plain Cookie

Ingredients

1. 1 1/2 cups tapioca flour
2. 1/2 cup coconut cream, use 1/5 kg. flaked coconut meat and sqqueeze with jasmine water
3. 2 chicken's eggs(use only yolk)
4. 1/3 cup sugar

Method

• Dissolve coconut cream and sugar, then heat until boiling point. Strain coconut syrup and heat the syrup once again. Boil until becoming almost thick.

• Leave the syrup from and oven and let stand until warm. Gradually put the eggs into warm syrup one by one

• Sift and put the flour, thenstir softy until well mixed.

• Make the mixture into small balls (see picture) Cover the tray with coconut oil for putting small  balls 2 inches far from each other and let stand for 1 night.

• Bake the balls for 20 minutes at 100 ํc, then let stand until cooling. Put the plain cookies in a glass jar and scent with perfume candle.

Wrapped Sweet Coconut Meat Filling

Wrapped Sweet Coconut Meat Filling

Ingradients

1. Flour Sheet
2. 1 cup glutinous rice flour
3. 1/4 cup white jasmine  water

Filing

1. 1 1/2 cups grated coconut meat (use flat coconut grater)
2. 1 cup palm sugar
3. 1/4 cup white jasmine water

Method 

• Pour palm sugar and water into a brass pan the heat until boiling point. Put coconut meat and stir until sticky, take the pand  out. Make the filling into tiny balls or long shaped ones

• Knead glutious rice flour with white jasmine water until it becomes soft.

• Sift the flour into a griddle pan at low heat.The sifted flour will become a thin sheets.

• Before leaving the thin sheets off, put the filling in the middle of them then wrap into square, long or round shapes. (see picture)

• Scent the desert using a closed jar with fresh white jasmine flower or candle smoke at will

Fried Flour Sheet and a Spicy Muslim Ragout

Fried Flour Sheet and a Spicy Muslim Ragout

Ingredients

1. 2 cup wheat flour
2. 3/4 cup broth or stock
3. 1/2 cup quality butter

Method

• Mix flour with the broth. Knead the mixed  flour for 20-25 minutes.

• Make kneaded flour into round shapes and put them in a big tray then cover them with a wet thin cloth for 10 minutes.

• Roll them by the hand. Then roll again into thin round shape and after that making it into long shape. Make them twice, the secound is souble of the first thick. (these flour long shapes are storey after rolling)

• Cover the pan with a litle butter and heat it. Then fry the rolled flour sheets at medium heat and turn back after that fry until cooked. Later on put butter little by little. And fry them at low medium heat, the cooked flour sheets ae good color.

• Cover the cooked flour sheets with the butter again, it will become oily.

• Serve with dried spicy Muslim ragout for example Masman etc.

Long-cooked Salangale

Long-cooked Salangale

Ingredients

1. 4-5 pieces of salangale 
2. 2 ridgepoles
3. 20 garlics
4. 3 coriander stems
5. 20 grains black pepper
6. 1 tablespoons lard
7. 1 bone of ridgepole (chicken or pork)

Method

• Soak salangale into water all night. Clean dirth and feather, scatter into lines. Wet cleaned salangale with boiling water.

• Boil the bone of ridgepole for broth.

• Steam ridgepoles and pintch into string or mince, then dissolve with broth.

• Peel and mice. Heat the lard. addand sti minced garlic until yellow. Pintch coriander into small pieces.

• Strain the broth and pour into thepot pressure-cook, add pepper and boiled salangale,pintched chicken nand stir until well miced. Continue boiling for 10 minutes,add fish sauce and sprinkle pintched coriander on top.

Sour and hot wintergreen curry

Sour and hot wintergreen curry

Ingredeints

1. 1 kg.will boar meat
2. 5 peeled winter greens
3. 1/2 cup pintched roasted pilot fish
4. 3/4 kg. flaked coconut meat

Curry paste

1. 10 dried peper (chop and pintch the seeds out)
2. 1/4 cup shallots
3. 1/2  cup garlic
4. 3 tablespoons sliced lemon grass
5. 10 grains black pepper
6. 1 teaspoon salt
7. 8 pieces of thinly sliced galingale
8. 1 teaspoon shredd coriander roots
9. 1 tablespoon shrimp paste
10. 2 tablespoons fish sauce (good quality)
11. 1 tablespoon palm sugar

Method 

• Put 2 cups hot water to coconut meat and let stand for half an hour.Then squeeze through strainer or seive to extract the cream for 2 cups coconut cream.Repeat twice for 4 cups coconut milk.

• Slice the boar meat and boil with,2 cups coconut milk for 20-30 minutes.

• Pound curry paste until mixed well. Add pintched roasted pilot fish and pound together.

• Boil coconut cream until glossy and stir ground cury paste until fragrant smell. Add fish sauce and palm sugar.Coconut milk can be added meat broth while stirring.

• Stir the boar meat with boiled curr paste and pour into the pot. Add wintergreens. Let stand to boiling point taste whether sweet. sour and salted as required.

Fish ragout with balsam apples

Fish ragout with balsam apples

Ingredients

1. 2 catfishes (yellow flesh)
2. 2 medium balsam apples
3. 1/2 kg. flesh coconut fish sauce (good quality) as required plam sugar

Curry paste

1. 5 grains dried peper
2. 1 teaspoon sliced galingale
3. 3 lemon grass stems
4. 5 colvers shallot
5. 20 colvers garlic
6. 1/2 tavlespoon shrimp paste
7. 1 teaspoon rimd kaffir lime
8. 1 tavlespoon coriamder roots
9. 1 teaspoon salt

Method

• Pound curry paste ingedients until fine then add shrimpaste.

• Clean and carve catfishes, the slice into 3/4 inch tick each.

• Chop balsam apples into 2 pieces and pintch seeds out. Slice thinly across snd soak in salted water,then clean soaked valsam apples.

• Squeeze coconut flesh using 1 cup coconut cream and 2 cups coconut milk. Boil 1/2 cup coconut cream until glossy. Add fish sauce and palm  sugar.

• In a pot, pour cooked curry paste in boiled coconut milk, the add catfish flesh and voil for second time. Feason with sugar and fish  sauce. Add soaked valsam apples and voil once boil one again, decant 1/2 cup coconut milk and serve

Lemon grass and kaffir lime

Lemon grass and kaffir lime

Ingredients 

1. 1 kg. cleaned belly-flesh of pangasius larnaudii
2. 10 slices galingale
3. 3 cleaned beaten coriander roots
4. 3 cleaned beated lemon grass stems and cut into inches each
5. 1 teaspoon salt
6. 3 tablespoons fish sauce (good quality)
7. 2 tablespoons lemon juice
8. 20 guinea pepers
9. 5 kaffir coriander leaves
10. 6 cups chicken broth
11. 2-3 tablespoons roasted curry paste

Method

• Heat chicken broth to boiling point, add galingales, lemon grasses,kaffir lime leaves, coriander roots and salt. Boil once again, and pieces of fish and heat to boiling point (do not stir)

• Season with roasted curry paste, fish sauce lemon juice, guinea pepers and sprinkle on top with coriander leaves. Taste to favour and serve.

Note

Roasted curry paste method.

• Heat oil in the pan. Put dried chillies and stir until fine. Pour into a bow!

• Put shallots and garlice into the pan and stir until fine. Pour into a bow!

• Pound stirred curry paste until well mixed. Stir pounded curry paste with boiled oil  until fine and dissolve in Dtom-yom.

Pork with roasted rice

Pork with roasted rice

Ingredients

1. 1 cup steamed small diced pok
2. 1/2 cup steamed small diced pork with lad
3. 1/4 cup boiled thin straight sliced npork skin with lard
4. 3-4 tablespoons coconut ceam
5. 1-2  tablespoons peeled citrus juice
6. 1  tablespoon minced citrus skin
7. 3-4 tablespoons mixed lemon juice and pikled garlic water
8. 6 tablespoons sugar
9. 2 teaspoons salt
10. 20 colves thinly sliced lengthwise pickle garlic
11. 1/4 cup ground dried stired rice at low heat
12. 1/4 cup pounded dried stirred peanut at low heat
13. 3-6 thinly sliced lenghtwise shallots
14. 2 teaspoons grounded fresh galingales
15. 5 chillies (red green)

white greens, wild betel leaves and coral leaves

Method 

• Mixcitrus juice, mixed lemon juice and pickled garlic water, salt, sugar and grounded garlingales and stir. Then make into swet, sou and salted teste for seasoning sauce.

• Pour pork, pork with lard and pork skin in a mix bowl. Add seasoned sauce and stir. Then add stirred grounded rice, stirred pounded peanut. Stir once again

Decorating Method

• Arrange cleaned vegetables in a dish serving. Heat the coconut sream until boiling point and let stand to cool. Pour cooked pork on the arranged vegetables. Then pour boiled coconut cream on top. Sprinkle shallots,pickled garlics, citrus skin and shredded chillies.

Fried Pig's Spleen with Sauce (Dtab-Lek)

Fried Pig's Spleen with Sauce

Ingredients

1. 1 string of pig's spleen
2. 10 colvers garlic
3. 10 grainspeper
4. 1 tablespoon venegar
5. 1 tablespoon fish sauce
6. Lettuces' cucumbers, corianders as required
7. 1/2 tavlespoon salt

Method

• Heat water in apot until boiling point and put salt.

• Put pig's spleen into boiled water for 2-3 minutes.

• Diagonai-slice crosswise into 1/2 cm. and place in a dish. Decorate with lettuces. corianders and cucubers. Pour sauce on top of sliced cooked pig's spleen.

Sauce Method 

• Pound garlic and pepper Then mix them in venegar (or lemon juice) and add quality fish sauce. Stir until well mixed.

Thai Salad (Yam-Yai)

Ingredients

1. 1 cup sliced steamed pork
2. 1 cup shrimp
3. 1 cup pig's spleen
4. 1/2 cup chicken (ridgepoles flesh)
5. 1/2 cup shredded steamed pig'skin
6. 1 cup short straight sliced shredded jell
7. 1/2 cup jew's eat(let stand into water and cut in small pieces)
8. 1/4 cup minece pickled garlic (mince follow colves)
9. 2 carrots
10. 3-4 large cucumbers
11. 2 white greens
12. 1 cup pintched mint
13. 5 chilliex (shed)
14. 15 colves garlic
15. 10 guinea peppers
16. 2 tablespoons fish sauce
17. 1 tablespoons sugar
18. 1/2 tablespoons salt
19. 5 tablespoons temon juice
20. 1 tablespoons sliced coriander roots
21. 10 bliled chinese francolin's eggs

Method

• Steam shrimp, pig's spleen and chicken. Slice steamed chicken and pig's spleen into small pieces. Cut in halves steamed shrimp. (Do not pintch the tail)

• Wet shredded jelly with boiled water for 2-3 minutes. Pour through cold water and let stand to dry.

• Pintch and shed carrot, lage cucumber white geen. Mix salt and shredded white green together, the clean and let stand.

• Pound garlic, guinea peper and coriander root into mixture.

• In a bowl, Comb fish sauce sugar, lemon juice, salt and stir until mixture. Then pour mixed spices into mixture bowl, stir until fine and taste to favou (strong taste) like sauce.

• Sprinkle mint, pickled garlics, chillies and chinese francolin's eggs on top for decorating