Search
 
 

Display results as :
 


Rechercher Advanced Search

Keywords

Latest topics
» Hidden True - Signs - Swastika
Mon Jul 28, 2014 1:07 am by viagraman

» Get Your Love Back
Sat Mar 22, 2014 8:06 pm by balaknath49

» Get Love Back
Fri Mar 21, 2014 10:05 pm by balaknath49

» best muslim astrologer in usa
Fri Mar 14, 2014 10:02 pm by r972087

» Game - I want to see
Wed Jan 29, 2014 5:11 pm by Guest

» Short minds
Thu Jan 09, 2014 7:22 am by Phueng

» Welcome To Koh Phayam
Fri Jan 03, 2014 2:11 pm by Phueng

» Holidays:))))
Fri Jan 03, 2014 7:07 am by Phueng

» Traveling to Sri Lanka
Wed Nov 21, 2012 10:40 pm by elraymonds

December 2018
MonTueWedThuFriSatSun
     12
3456789
10111213141516
17181920212223
24252627282930
31      

Calendar Calendar

Affiliates
free forum


You are not connected. Please login or register

Thai Food II

Go to page : Previous  1, 2

Go down  Message [Page 2 of 2]

26 Sweet Sticky Rice With Mangoes on Fri Aug 03, 2012 9:29 am

Phueng

avatar
Admin


Sweet Sticky Rice With Mangoes

Ingredients for Sweet Sticky Rice with Mangos:
2 Cups of "Sweet Rice"
1 Cup of Sugar
½ Can (13.5 Fl. oz.) Coconut Milk
2 Ripe Mangos

Ingredients for Cream Sauce (topping):
½ Can (13.5 Fl. oz.) Coconut Milk
1 Tablespoon of Sugar
½ Tsp.. Salt
½ Tsp. of cornstarch

Cooking Instructions For the SWEET RICE:
Rinse the rice.
Soak it in water for 30 minutes.
Drain some of the water, leave 1/4 inch of water remaining on top of rice.
Cover container and microwave on high for 10 minutes (Note: Cooking times may vary. High by our standards means that it takes approximately 3 minutes to boil a cup of water. Adjust your cooking time accordingly).
After 10 minuts, check the rice and fold it over a couple of times....then cover it again and return it to microwave for an additional 4 minutes.
Mix sugar and 1/2 can coconut milk and stir until sugar dissolves.
Pour this sauce over the rice and coat completely.
Cover, and let stand for 20 minutes and serve at room temperature.
Slice mangos into bite size pieces and serve with sweet rice

Cooking Instructions For the CREAM SAUCE (topping):
Mix sugar and remaining 1/2 can coconut milk and stir until sugar dissolves.
Add salt and cornstarch and put all ingredients in a saucepan. Stir well.
Cook over low heat and stir constantly until just boiling, then turn off heat.
Let cool.


img upload

View user profile http://ananda.forumotion.com

27 Laab on Fri Aug 03, 2012 9:31 am

Phueng

avatar
Admin


Laab


Ingredients:
2 lbs lean ground beef or pork or chicken or turkey
1 1/2 cups water
4 tbs fish sauce
½ cup fresh squeezed lime juice or 2 limes
3 tsp ground roasted rice
1 tsp ground roasted dried chili peppers{more or less)
¼ red onion ( Sliced)
4 green onion ( sliced)
1 small bunch cilantro (sliced)
½ cup spearmint leaves
Serve with fresh raw string beans and red or white wedges cabbage

Cooking Instructions:
Roast 1 cup of uncooked rice over medium heat until lightly brown. Stir constantly to avoid burning.
Roast 1 cup of chili peppers over medium heat. Stir constantly till lightly burnt and dark color
Use a food processor and grind the rice till it has the consistency of fine sand
Grind the chili peppers
Heat about 1 1/2 cups of water and bring it to a boil.
Add ground meat
Cook the meat until it's cooked through.
Turn the heat off.
Add ground rice and chili peppers
Add fish sauce, lime juice
Mix ingredients into the meat
Add diced red onions and diced green onion (both white and green part),
Add diced cilantro and some fresh spearmint.
Add Laotian parsley (optional)
Mix into the meat mixture
Serve with raw cabbage slices


upload picture

View user profile http://ananda.forumotion.com

28 Khao Pad Kra Prao Gai on Fri Aug 03, 2012 9:34 am

Phueng

avatar
Admin


Khao Pad Kra Prao Gai

Ingredients:
4 cups "already cooked" jasmine rice or long grain rice (let the rice cool before using it in the fried rice recipe)
6 big cloves garlic (crushed)
2 to 4 Thai red and green chili peppers or 1 to 2 Serrano peppers (crushed)
¼ cup cooking oil
1 to 1 ½ lbs chicken meat (cut into bite sizes)
3 tbs oyster sauce
2 tbs fish sauce
1 tsp sugar
1 medium size red bell pepper (julienne)
2 cups fresh sweet basil leaves
1 cucumber ( cut into bite sizes)
½ cup cilantro sprigs for garnish

Cooking:
First, heat the oil in a deep pan or wok over high heat.
Wait till the oil starts to smoke.
Add crushed garlic and crushed chili peppers
Stir quickly (don’t let them burn)
Then immediately add sliced chicken meat
Stir
Add oyster sauce, fish sauce, sugar
Stir until the chicken is cooked through
Add already cooked rice
Stir quickly until sauces are blended with rice (a couple of minutes)
Stir in red bell peppers and keep stirring for few seconds then add basil leaves,
Turn the heat off.
Garnish with sliced cucumbers and cilantro sprigs.
Serve Immediately


free picture hosting

View user profile http://ananda.forumotion.com

Sponsored content


Back to top  Message [Page 2 of 2]

Go to page : Previous  1, 2

Permissions in this forum:
You cannot reply to topics in this forum