Minced Chicken and Sweet Corn in Crispy Golden Cup (Krathong Tong)

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Ingredients:
  1. Wheat flour 2 tablespoons 
  2. Rice flour 2 tablespoons 
  3. Tapioca flour 2 tablespoons 
  4. Egg yolk ½ 
  5. Salt ¼ teaspoon 
  6. Coconut cream ¼ cup 
  7. Clear lime water ¼ cup 
  8. Sugar or palm sugar 1/8 teaspoon 

Fillings ingredients:

  1. Coriander root, garlic, pepper pound 1 tablespoon 
  2. Minced chicken 100 grams 
  3. Onion ¼ cup 
  4. Carrot ¼ cup 
  5. Green bean ¼ cup 
  6. Corn ¼ cup 

Seasoning mixture ingredients:

  1. Sugar 1 tablespoons 
  2. Light soy sauce 2 teaspoons 
  3. Seasoning sauce 2 teaspoons 
  4. Salt ½ teaspoon

 
Directions:

  1. Mix all flour ingredients in a mixing bowl. 
  2. Mix egg yolk, salt, sugar, coconut cream, and clear lime water together. Mix them with mixed flour. Then sift over the sieve. 
  3. Deep fry the flour into the mold until golden brown. Drain the basket from vegetable oil.

Fillings method:

  1. Stir fry coriander root, garlic, and pepper until aromatic.
  2. Add chicken and seasoning mixture until well mixed. 
  3. Add onion, carrot, green bean, corn and stir well. Lift from heat. 
  4. Place the golden basket onto a serving plate and fill in with the fillings. Sprinkle with coriander leaves and red spur chilies.
 
Tips:
To remain crispiness of golden cups is to cook the fillings a bit dry and not keep the fillings into the cups too long.
Health:
  • Protein (grams) : 40 
  • Fat (grams) : 78.6 
  • Carbohydrate (grams) : 94.8 
  • Calories : 1246
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Thai Green Curry with Chicken (Gaeng Kiew Wan Gai)

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Ingredients:
  1. Curry paste ingredients 
  2. Salt ½ teaspoon 
  3. Peppercorns ½ teaspoon 
  4. Coriander seeds ½ teaspoon 
  5. Cumin seeds ¼ teaspoon 
  6. Kaffir lime skin ½ teaspoon 
  7. Galangal 1 teaspoon 
  8. Lemongrass 2 tablespoons 
  9. Coriander root and leaves 2 tablespoons 
  10. Green hot chillies 10 
  11. Green big chillies 1 
  12. Garlic 3 tablespoons 
  13. Shallots 2 tablespoons 
  14. Shrimp paste 1 teaspoon 

Other ingredients 

  1. Coconut cream 1 cup 
  2. Chicken 150 grams 
  3. Coconut milk 1½ cups 
  4. Baby eggplants ½ cup 
  5. Thai eggplants 2 
  6. Sweet basil leaves ¼ cup 
  7. Kaffir lime leaves 2 leaves 
  8. Green spur chillies 1 

Seasoning mixture ingredients: 

  1. Fish sauce 2 tablespoons 
  2. Palm sugar 1 Tablespoon 
 
Directions:
  1. Pound all curry paste ingredients until smooth. 
  2. Heat coconut cream with curry paste until oily. 
  3. Add chicken, seasoning mixture and coconut milk. 
  4. When boiling, add Thai eggplant , baby eggplant , spur chillies , kaffir lime leaves and sweet basil leaves. Once boiling again, Spoon onto a serving plate.
 
Tips :
The coriander leaves is not only produce green color but also nice aroma. The coconut cream shall not get too oily. 
 
Health :
  • Protein (grams) : 38.5 
  • Fat (grams) : 72.2 
  • Carbohydrate (grams) : 44.7 
  • Calories : 981