Tag: coconut milk

Roasted Pork Shoulder in Coconut Milk with Spicy Salad [Moo Kati Jeed Jard]


Roasted Pork Shoulder in Coconut Milk with Spicy Salad [Moo Kati Jeed Jard]

This menu is more than just a grilled or roasted pork, because here with the coconut milk marinated which helps pork to be softer and sweeter. This dish serves with the spicy salad.

INGREDIENTS
500 grams pork shoulder
1 cup coconut milk
8-10 chilies
2 tbsp. palm sugar
1 tbsp. sugar
4 coriander roots
3 cloves of garlic
1 tsp. pepper
1 tsp. fish sauce
2 tbsp. lime juice
2 tbsp. mayonnaise

HOW TO:
1. Use the fork to stab all over the piece of pork shoulder, this will make easier marinated.
2. Pound coriander roots, pepper and garlic in a mortar, then bring it to marinate the pork shoulder in mixing bowl. Season with fish sauce, palm sugar and coconut milk. Let marinate at least 30 minutes.
3. Prepare the spicy salad by mix the fish sauce, sugar, lemon juice, minced garlic, chopped chilies and mayonnaise together.
4. Grill the marinated pork shoulder in both sides until cooked. Slice thinly.
5. Ready to serve with the spicy salad.

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Siam Tulip with Dried Snake-head Fish in Coconut Milk [TOM KA TI DOK KRA JEAW]


That is Siam Tulip with Dried Snake-head Fish in Coconut Milk . It is very delicious and very simple menu. And also good for your health as well. You can enjoy cooking.

Ingredients:
100 g Siam Tulip
200 g Dried Snake-head Fish
1 ½ c. coconut milk
50 g young tamarind leaf
6-7 shallots
3 Goat Pepper
1 lime
1 tsp. sugar
1 tsp. fish sauce

How to:
1.In the pot, add coconut milk and bring to the boil until aroma.
2. Add the Siam Tulip and dried snake-head fish to boil until cooked. Followed by young tamarind leaf.
3.Season with sugar , fish sauce and lime juice . Add goat pepper to stir well and turn off the heat.
4. Transfer to a serving bowl. Ready to eat with streamed rice

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Stir Fried Rice Noodle with Coconut Milk [Mhee Kati]


Stir Fried Rice Noodle with Coconut Milk [Mhee Kati]

This coconut curry noodle soup is an incredibly delicious, its also provide a lot of nutrients and all ingredients are easy to find in grocery store.

INGREDIENTS:
* 500 grams rice noodle
* 4 cups coconut milk
* 1 cup minces pork
* 150 grams yellow tofu, cubed
* 1/4 cup soy bean paste, coarsely chopped
* 2 tablespoon chili powder
* 2 cups red shallot, sliced
* 2 tablespoons fried garlic
* 2 tablespoons tamarind concentrate
* 1/4 cup palm sugar
* 300 grams bean sprout
* 1/4 cup yentafo sauce
* 100 grams chinese chives
* fresh vegetables (chinese chives, bean sprout etc.)

HOW TO:
1. Soak rice noodle in warm water for 10 minutes. Remove and drain. Set aside.
2. Prepare the sauce by heating 2 cups of coconut milk over medium heat. Add red shallot and soy bean paste. Stir until nearly cooked, then add minces pork
3. Season with palm sugar, chili powder, tamarind concentrate and yellow tofu.
4. Stir until all ingredients mixed well and the mixture becomes dry and fragrant.
5. Prepare the noodle by heating 1 cup sauce over medium heat. Add yentafo sauce, noodled, bean sprout and chinese chives. Stir fry until all ingredients mixed well
6. Transfer the prepared noodle in a serving plate. Also transfer the sauce in a dipping sauce bowl.
7. Sprinkle with sliced omelet on the noodle, chinese chives and bean sprout.
8. Serve immediately both noodle and sauce with fresh vegetables.

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Pea Flower Ball with Coconut Milk [ Bua-loy Hua-jai Aun-chan ]


Method for Thai Tapioca pearl with Sweet Coconut Milk. This is an easy Thai dessert with universal appeal. A light and refreshing dessert that’s perfect with any meal or summer entertainment.

Ingredients :
1 cup Tapioca flour
1 cup Tapioca flake
1 cup Pea flower juice
1 cup Coconut milk
1 cup Sliced Pandan
1/4 tsp Salt
1 cup Palm sugar
1/2 cup Coconut

How to :
1.Mix tapioca flour, tapioca flake and pea flower juice. Stir until mixed and smooth
2.Add water in a wok over medium heat, then put a mold in boiling water and add mixed flour inside.
3.Boil in water about 5 minutes each or until cooked
4.Transfer to a serving plate
5.Turn on a wok over medium-low heat, then add 1 cup coconut milk and boil until boiling
6.Followed by palm sugar, salt and sliced pandan. Stir until palm sugar is melted
7.Then add coconut and stir for more 1 minute and turn off the heat
8.Topped boiled flour with mixed coconut milk and garnish with fresh pea flowers.

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Lod Chong Dessert in Coconut milk [ Lod Chong Singapore Bai Toey ]


This Thai desserts are usually made from common ingredients and therefore very popular. One more delicious Thai dessert is Lod Chong Dessert in Coconut milk which looks like little green worms in icy sugary water. It’s easy and simple to make at home. It isn’t related to Singapore, just the name of dessert.

Ingredients :
1 cup Coconut milk

2/3 cup Sliced pandan

1/2 cup Palm sugar

1 cup Fresh pandan juice

1 cup Rice flour

1/2 cup Tapioca flour

How to :
1.Mix rice flour with tapioca flour, pandan juice then use hand to stir until mixed
2.Turn on a wok over medium heat, add dough and stir until dried and sticky
3.Transfer to a mixing bowl and knead them for 3-5 minutes until warm and sticky
4.Use rolling pin to roll 1/2 cup of dough then cut into a long length until done
5.Boil the water over medium-high heat, add all sliced dough and boil until they come up on the surface then transfer to a cool water
6.Add 1 cup coconut milk, sliced pandan leaves and palm sugar into a mixing bowl
7.Add mixed coconut milk into a wok and stir until boiling
8.Put the boiled dough into a glass, follow by mixed coconut milk and ice

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Taro balls in coconut cream


Ingredients:
Coconut milk 500ml
Coconut cream 250ml
Sugar 2-3mcup
All purpose flour 250g
Taro 1 unit
Salt 1tbs
Pandan leaves 5 leaves
Butterfly pea. 100g

How to cook:
Get the juice of the butterfly pea.out
Mix the flour with the juice
Prepare the taros
Make the shape
Make the coconut syrup
Boil the taros
take them out
Put the coconut syrup in the bowl as the taro
Ready to be served

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Cultivated Banana with Coconut Sauce [ Kluay Ping + Ma-pao-aon ]


This recipe is grilled bananas and topped with coconut milk.Cultivated banana with coconut sauce if a Thai dessert that so simple to make. It makes a light dessert for two, or can easily be doubled to serve many people.

Ingredients :
8 Cultivated bananas
1 cup Coconut milk
1 cup Coconut
1 cup Palm sugar
1 tsp Pure glutinous rice
1/4 tsp Salt
1 tbsp Water

How to :
1.Peel all cultivated bananas
2.Pound all cultivated bananas
3.Chop coconut into a long length
4.Brush oil in a wok over medium heat and grill all bananas until soft
5.Then flip to the other side, grill until both sided are soft or cooked and transfer to a plate
6.Add coconut milk and palm sugar into a wok. Stir until it’s mixed
7.When the sauce is boiling, add sliced coconut and stir until it’s pretty prepared
8.Transfer grilled bananas to a serving plate and topped with coconut sauce

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Fried Mackerel Fish with Red Curry Paste [Chu Chee Pla Too]


Fried Mackerel Fish with Red Curry Paste
[Chu Chee Pla Too]

ingredients:

Red Chili
Garlic
shallot
galangal
kaffir lime
lemongrass
kaffir lime leaves
Oyster sauce
Shrimp paste
Sugar
Coconut milk
Mackerel fish
Salt

Method

1. Slice the lemongrass to small pieces and rest on dish

2. Then Slice the galangal and also rest

3. Peel the kaffir lime, we use just it kaffir lime rind. This ingrediant make unique smell for dish.

4. Choose the good Garlic and peel it skin off.

5. Peel the shallot

6. Then, prepare mortar, put dried chili and salt, pound it quicly

7. And put all ingrediant we prepare in the dish.

8. Pound it all untill mix together, try to slowdown and pound gently.

9. After that, put the shrimp paste, it will smelly but yummy.

10. Prepare the pan and put the coconut milk first

11. Then, put mix ingrediant from mortar

12. Stir slowly and wait until boil

13. Put Sugar and follow with oyster sauce

14. Then, place the Mackerel fish on the top, try to flip it.

15. Pour the coconut milk again on the top, Stir well

16. Finished!! by put kaffir lime leaves and slice and Red Chili on top

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Mutsamun Chicken Curry [ Kaeng Mutsamun Kai ]


Mutsamun Chicken Curry [ Kaeng Mutsamun Kai ] is ready in under an hour. Serve over plain white rice.This recipe uses store-bought massaman curry paste to speed up the prep time .It would be best to use bone-in pieces of chicken in this curry. The dried spices are optional, but recommended.

Ingredients :

250 grams Chicken
4 tbsp Mutsamun Curry paste
1 cup Coconut milk
3 Potatoes
1 Carrot
2 tbsp Roasted Peanut
2 tbsp Oil

How to :

1.Sliced 250 grams Chicken into a bite-sized
2.Peels the skin of 3 potatoes and chop them into a bite-sized
3.Peels the carrot’s skin and also chop into a bite-sized
4.Turn on a wok and add oil over medium heat then add 4 tbsp Mutsamun curry paste and stir in the hot oil
5.Add 1 cup Coconut milk into a wok and Stir them until boiling or it’s pretty combined
6.Add chopped carrot, chopped potato and 2 tbsp roasted peanut. After that add 250 grams sliced chicken, simmer until everything is tender and cooked through [ People ,who want more tasty, can add fish sauce, palm sugar and some lime juice ]
7.Transfer to a serving dish and it would be more delicious if you eat with RICE

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Winged bean spicy pork salad [ Yum Thua Poo ]


Winged bean spicy pork [ Yum Thua Poo ]
is a pork salad featuring “winged bean”which are blanched and tossed with coconut milk, Chilli powder, hot chilli, sugar, fish sauce, lime juice, shallot and garlic.If you can’t get wing beans where you are, they can be substituted with green beans or snap peas.

Ingredients :
300 grams Winged bean
1/2 cup Pork
1/2 cup Coconut milk
1 tbsp Shallot
1 tsp Chilli powder
1 tbsp Sliced shallot and garlic
405 Fried dried hot chillies
1 tsp Sugar
2 tbsp Fish sauce
2 tbsp Lime juice
** Fresh cabbage for garnish

How to :
1.Blanch the winged beans in boiling water for 3 minutes, transfer immediately to soak in cold water. Once cool, drain and slice into small pieces
2.Slice pork into a small piece and mince them until it’s pretty prepared
3.Slice the shallot finely
4.Heat the oil with over low heat
5.Roasted shallot and garlic until fragrant
6.Finely pound chilli powder, roasted shallot and garlic. Add sugar, fish sauce and lime juice. Mix throughly.
7.Turn on the wok over low heat, place a pot of coconut milk then add pork into a pot. Stir until done.
8.Add winged bean, pork and pound ingredients into a mixing bowl. Stir until well
9.Transfer to a serving dish

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