How to make the perfect Pad Thai Goong Sod

Pad Thai Goong Sod

Do you successfully create this popular Thai dish at home or do you opt for the takeaway version? From choosing the right noodles to the essential garnishes, this is a tricky one to master Pad Thai (or the rather cooler Phat Thai, as the official transliteration has it) is a global ambassador for the glories of Thai food; these simple stir-fried rice noodles are almost certainly one of the best-known examples of Thai cuisine worldwide. Expats claim to use it as a bellwether for the quality of a restaurant: if the kitchen gets the Pad Thai right, they probably know how to cook. Continue reading

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Green papaya salad (Som Tum)

Green papaya salad

Green papaya salad is a spicy salad made from shredded unripe papaya. Locally known in Laos as tam som or the more specific name tam maak hoong, in Thailand as som tam (Thai: ส้มตำ, pronounced sôm tam), in Vietnam as goi du du, and in Cambodia as bok l’hong (Khmer: បុកល្ហុង, pronounced bok lhoŋ).

Som tam, the Thai variation, was listed at number 46 on World’s 50 most delicious foods compiled by CNN Go in 2011. Continue reading

Thai Coconut Milk Ice Cream Authentic Thai Dessert

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Preparation :

1. Heat 5 cups of fragrant flower water and pour into grated coconut. Squeeze to make 7 cups coconut milk.

2. Add sugar and bring to boil. Stir constantly. Sieve with white filter cloth and leave to cool down.

3. Rinse ice-cream maker and dry well. Pour mixture into inner container of the ice-cream maker. Close lid and set up properly. In outer container, put in crushed ice in alternate layers with salt up to 3/4 part. Leave for 10 minutes and start ice-cream maker. While the machine is at work, constantly fill up outer container with ice and salt.

4. If using electric ice-cream maker. First, fill half of container with ice and salt. Then plug on and start the machine. When machine begins to work, fill up the container with ice and salt. Note : Boiling coconut milk will help preserve it in best condition and will not be smelly. Using grated coconut from market will become rancid easily. If grated coconut is home made, the coconut milk will be fresher and fragrant. Syrup made from sugar, flour and jasmine-scented water is easy to strain.

Are you fond of sweet juicy mangoes… ?

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Mango Fever is here and it’s time to taste Thailand’s most famous delectable dessert “Khao-neo mamuang”. ‘Khao-neo’ in Thai meaning ‘sticky rice’ and ‘mamuang’ means ‘mango’. Sweet sticky rice served with sliced lush ripe mangoes and a dash of coconut cream mmmmmm… yum! Check it out!

 Preparation :

1. Soak sticky rice in water overnight or at least 3 hours. Drain well. Place on a steamer underlaid with white filter cloth. Steam over boiling water for 25-30 minutes.

2. Squeeze granted coconut with 1 cup warm water to make 2 ? cups coconut cream. Add salt and sugar. Stir well until sugar dissolves sieve. Stir continuously or coconut cream will not be smooth. Bring to boil and remove from heat. Set aside 3/4 cup coconut milk for topping.

3. When sticky rice is cooked. Transfer to a container with lid. Add residual coconut cream and stir well briskly. Close lid tightly until rice is well permeated. Serve rice with coconut cream poured on top. Rice can be served with various topping such as prawn topping, sangkhaya, dried fish topping or ripe sweet mango.

Note Mixing coconut cream and rice must be done while both is hot or rice will get soggy and will not absorb coconut cream.