Tag: sweet

Classic Banoffee Pie Recipe


Banoffee pie

Ingredients
Serves 6 people

300 g of wholewheat cookies
300 ml of whipping cream
1/2 cup of icing sugar
300 g of cooked condensed milk
3 bananas
100 g of hazelnuts
50 g of dark chocolate
100 gm of unsalted melted butter
30 g of unsalted butter
Fresh mint for decoration

Method

1) Break the wholewheat cookies into small crumbs, add 100 g of melted butter. Mix the cookie crumbs with the melted butter. Add crumbs mixture into a baking pan& form a base. Refrigerate the base mixture for 30 min.

2) Add 300 ml of whipping cream into a mixer bowl, add 1/2 cup of icing sugar. Mix the mixture for 4-5 min gradually increase the speed from 1st to the 5th one.

3) Slice the banana.

4) Add half of the cooked condensed milk on top of the cookies base. Add the banana slices. Add 1/2 cup of nuts (any). Add another layer of boiled condensed milk. Add the whipped cream on top, Refrigerate the pie for 1 hour.

5) At medium temperature stove. Place a glass bowl on top of the pot with simmering water. Add 50 g of chocolate. Add 30 g of butter. Mix until the chocolate melts.

6) Slice the pie into 6 pcs Serve 1 pc of pie per portion. Drip 1 tbsp of melted chocolate on top of the pie.

Decorate with mint leaves

Banoffee pie is an English dessert pie made from bananas, cream and boiled condensed milk, combined either on a pastry base or one made from crumbled biscuits and butter. In our version of the recipe we include hazelnuts.

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Sweet Chili Prawns


Ingredients
2 tablespoons vegetable oil.
1 onion, thinly sliced.
500g green prawns, peeled, deveined.
2 tablespoons sambal olek paste.
250g snake beans, cut into 6cm lengths.
2 tablespoons caster sugar.
1 tablespoon soy sauce.
1 long red chilli, sliced

Directions:
Heat oil in a large wok on medium. Stir-fry onion for 2 minutes, until almost softened.

Add prawns and sambal, stir-frying for 2-3 minutes until fragrant and prawns just change colour.

Add beans, sugar and soy. Continue to stir-fry 2-3 minutes, or until prawns are just cooked through. Toss through chilli, if liked.

Drizzle over a few drops of sesame oil. Serve with steamed rice and lime wedges.

Tip: Chicken can be used instead of prawns, but don’t forget to increase cooking time slightly.

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Amazing Muraveinik Cookie Cones With Chocolate Topping


Ingredients
serves 6 people

1 egg
1 cup of sugar
5 Tbsp of milk
200 grams of melted butter
4 cups of cake flour
300 grams of condensed milk
3 Tbsp of honey
1/2 cup of unsalted peanuts
100 grams of melted chocolate

This is the childhood dessert of most Slavic kids. Because of a very rough lifestyle, people would try to manage bringing in a bit of sweetness into their homes. It had to be pretty quick and simple recipe.

This cake tastes like tiny cookies covered in caramel. When it soaks overtime in the fridge, flavors are absorbed into the cookies, making it a favorite sweet treat for kids and adults.

In this cooking tutorial episode we will teach you how to make the dough for the cookies as well as the steps on how to form a cone shape with them.

Bon appetit!!!

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Stir Fried Macaroni with Green Curry and Shrimps [Macaroni Pad Kaew Whan]


Stir Fried Macaroni with Green Curry and Shrimps [Macaroni Pad Kaew Whan]

This menu is an adaptation of Thai recipe. This is a spicy macaroni which taste a little sweet. The Thai green curry ends up being a light sauce to put over the macaroni.

INGREDIENTS
200 grams macaroni
100 grams shrimps
80 grams Thai green curry paste
50 grams pea eggplants
2 baby corns
3 lemon leaves
2 tbsp. cooking oil
4 garlic cloves, finely chopped
100 ml. Coconut Milk
25 grams chilies
50 grams basil
1-2 tbsp. fish sauce
2 tsp. sugar
1/2 tbsp. salt

HOW TO:
1. Heat up the water until rapid boiled and cook macaroni until al dente’. Remove and drain.
2. Warm oil and add 2 tbsp. of green curry paste in a large wok over medium heat. Then add prepared shrimps, then stir fry until cooked.
3. Add sliced baby corn, pea eggplants and lemon leaves. Then season with sugar and fish sauce. Stir until the curry paste has incorporated with the oil. Add some water in this step.
4. Add coconut milk, and add another tablespoon or so of green curry, to your liking. Then add the chilies to the wok. Cook until the veggies are tender-crisp. Add the prepared macaroni, stir until mixed. Sprinkle with basil leaves.
5. Turn off the heat and transfer to a serving plate.

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Thai Sweet Sour Spicy Fried Chicken Drumsticks [Kai tod Sam Ros]


Thai Sweet Sour Spicy Fried Chicken Drumsticks [Kai tod Sam Ros]

Thai sweet chili sauce with crispy chicken recipe .Use it as a dipping sauce for Asian flavored appetizers, This is very tasty and yummy.

INGREDIENTS:
* 8-12 Chicken drumsticks
* 3 tablespoons tamarinds juice
* 2 tablespoons garlic, coarsely chopped
* 1 teaspoon salt
* 2 tablespoons red chili, coarsely chopped
* 3 tablespoons sugar
* 1 tablespoon soy sauce
* cooking oil for deep frying
* coriander leaves and fresh vegetables

HOW TO:
1. In a big bowl, mix together chicken drumsticks with soy sauce and let it marinate for 15 minutes.
2. Use a mortar and pestle to crush the garlic, pepper and chilies.
3. Dip the chicken drumsticks in crispy flour.
4. Heat oil in a wok over medium heat. Add chicken drumsticks and deep fry until cooked thoroughly. Remove drain.
5. Prepare the sauce: heat oil in a wok over medium heat. Add garlics and chilies and stir until fragrant.
6. Season with tamarinds juice, salt, sugar and soy sauce. Stir until the sugar dissolved well.
7. Pour the sauce over fried chicken drumsticks
8. Sprinkle with coriander leaves.

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Tamarind Candy [Makham Gaow]


Tamarind Candy [Makham Gaow]

The tamarind fruit is very acidic can be extremely sour by itself, but with a little preparation, you can have a delicious sweet and sour treat.

INGREDIENTS
* 500 grams fresh tamarind pods
* 1 cup sugar
* 1 Tablespoon ground chili
* 1 Tablespoon salt

HOW TO:
1.Remove the tamarind fruit from its shell and devein it.
2.Then break the tamarind into bite-sized pieces, with one seed in each piece.
3.Chopped the tamarind pods well.
4.Heat water in a wok over medium heat.
5.Place the tamarind in to the wok.
6.Add the sugar, ground chili and salt.
7.Stir until the tamarind is thickened.
8.Let the tamarind cool.
9.Spread sugar on the tray.
10.Roll the tamarind into small balls about ½ cm diameter.
11.Toss in the sugar.
12.Arrange on plate and serve.

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Crispy Pea Flower with Sweet Prawn Sauce [ Yum Aun-Chan Thawt Sauce Koong Waan ]


This pea flower is native to tropical equatorial Asia. The most striking feature about this plant is the color of its flowers, a vivid deep blue. It has many advantages including cooking. This recipe is a deep-fried pea flower mixed with all purpose flower. It comes with a delicious sauce which is a sweet prawn sauce.

Ingredients :
1 cup Pea flowers
1/2 cup All purpose flour
1/4 cup Water
1 Egg

DRESSING :
1 tbsp Minced pork
3 Fresh prawns
1 and 1/2 tbsp Lime juice
1 tbsp Chopped spring onion
1 tbsp Fish sauce
1/2 cup Water
1/4 cup Sliced carrot
1/2 tsp Sugar

How to :
1.Clean the prawns, shell and de-vein. Remove heads and tails then slice into a small piece
2.Boil minced pork and sliced prawns until cooked
3.Transfer to a cup and drain out from water
4.Mix all purpose flour with egg and water and mix until it’s pretty prepared
5.Then mix pea flowers with mixed flour and deep-fry until golden and brown
6.Remove from a wok and drain on sieve
7.Dressing : mix sugar, water, fish sauce, lime juice, spring onion, carrot and boiled pork and prawn together
8.Transfer all fried pea flower and serve with sweet prawn sauce

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Banoffee pie (Ba nof fee Pie)


Banofee Pie [Ba Nof Fee Pie]
Banoffee pie or “bananoffe” is an English dessert pie made from bananas, cream and biscuit. It can be done easily by yourself. And do not use the oven to make.

Ingredients :
Cookie Base Ingredients
• 1 cup biscuit
• 1/2 cup butter
• 1 tablespoon sugar + 1/2 tablespoons
Caramel toffee mix
• 1/2 cup butter
• 1/2 cup brown sugar
• 2 teaspoons of vanilla
• 150 ml sweetened condensed milk
Topping ingredients
• Whipping cream
• Banana
• cocoa powder

How to :
1. Bring the biscuit into the bag and grind thoroughly.
2. Use 1/2 cup butter and a little brown sugar then take to microwave 5 seconds for Melt the butter
3. Add melted butter and sugar and mix it well
4. Fill the biscuit in a glass with 1/4 glass of the ingredients and then freezer.
5. Peeled banana Then cut into small pieces.
6. Start with 1/2 cup brown sugar , 1/2 cup butter and stir well
7. Add sweetened condensed milk 150 ml then mix it well
8. Put 2 teaspoons of vanilla and Simmer for about 3-4 minutes until the mixture is caramel.
9. Fill the caramel mixture into a glass of cookie about 1/2 glass Then freezer for about 1 hours.
10. Put bananas in a glass then freezer 1 hour
11. After finish 1 hour take the Banoffee pie from the refrigerator and put Whipping cream.
12. The final step sprinkle cocoa powder Or powder you like And decorated with leaves Kitchen Mint

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Sweets Tokyo [ Kanom Tokyo ]


This sweets Tokyo is actually a Thai dessert, but it looks like a dessert in Japan which name is Doriyaki. This recipe is also a Thai street dessert, it costs 2-10 baht per each.This recipe is simple to make at home. Everyone loves Sweet Tokyo. Sweetness and saltiness makes them even more appetising.

Ingredients :
2 cups All purpose flour
1/2 cup Sugar
1 Egg
1/2 tsp Pepper
1 cup Milk
Sausage and crab stick
1/2 tsp Fish sauce

How to :
1.Mix all purpose flour with sugar, milk, egg and milk. Stir until it’s pretty mixed
2.Heat oil over medium-low heat, brush butter in a wok, add 2 tbsp mixed flour and wait until cooked. Add sausage, pepper and fish sauce then roll up
3.brush butter in a wok, add 2 tbsp mixed flour and wait until cooked. Add crab stick, pepper and fish sauce then roll up
3.Transfer to a serving dish and enjoy while hot

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Omelette Spicy Salad [ Plaa Khai Jaew ]


This omelette spicy salad is so easy and you have a protein in your meal in no time. It is the combination of the sour, salty, sweet and spicy taste.

Ingredients :
4 Fresh eggs
1/2 Shallot
1 Lemon grass
7 Dried chillies
7 Thai hot chillies
1/4 cup Basil leafs
1/4 cup Lime juice
1/2 cup Roasted chilli paste
1 tsp Sugar
1 tbsp Fish sauce
2 Kaffir lime leaves

How to :
1.Crack 4 fresh eggs and stir until mixed
2.Peel and slice 1/2 shallot
3.Slice lemon grass finely
4.Slice and mince Thai hot chillies
5.Slice 2 kaffir lime leaves into a long length
6.Preheat oil over medium-high heat, add stirred egg into a wok and flip to the other side and until wait both sides are cooked. Transfer to a dish
7.Mix fish sauce, sugar, lime juice, roasted chilli paste, Thai hot chillies, shallot, lemon grass, dried chillies, basil leafs and kaffir lime leaves. Stir until cooked
8.Then topped the mixed sauce on fried omelette

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