Food Minia

Thai Rice Flour Muffins (Kanom Tui Fu) This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins. Ingredients for 4 Muffins 125 gms Rice Flour 125 gms Sugar 125 ml Rose Water 1 Teaspoon Fresh Yeast 1 Teaspoon Baking Soda Food Colouring (Optional) Preparation 1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft. 2. Add sugar, and the remaining rose water and the baking soda. 3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sect

Chicken Rice Curry With Coconut ( Koa Mook Gai ) This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish. Ingredients for 2 People 200 gms Chicken Legs 350 gms Thai Rice 1 Teaspoon Curry Powder 1 Teaspoon Salt 2 Tablespoons Coconut Milk 2 Tablespoons Oil 1 Teaspoon Cinnamon Powder 400 ml Chicken Stock Preparation 1. Clean the chicken legs and score the meat with two or three deep cuts to help it cook. 2. Put the oil into a frying pan and fry the chicken legs until the chicken is part cooked and the skin is browned. 3. Add the coconut milk, salt, curry powder and cinnamon, into the pan and mix it together for a few secon

Green Curry Chicken Mince ( Gang Khiewwan Kai ) This is a green curry made with minced chicken and small green aubergine. Those green beads you can see in the photograph are the aubergines, but don't worry, large peas will work too. This dish is also made with fish mince, and served with hot cooked. A shared dish of the curry is placed in the center of the table and each guest takes spoonfuls of the sauce onto their rice. Note, you can eat the citrus lime leaves. Ingredients for 2 people (Medium Hot) 200 gms. Chicken Mince 50 gms. Green Curry Paste 400 ml Coconut Milk 2 Tablespoons Fish Sauce 1 Teaspoon Salt 2 Teaspoons Sugar 50 gms. Small Green Aubergine 5 gms Basil 2 Red Chilles 2 Kaffir (Citrus) Leaves Serve With Hot Rice or Rice Noodle Preparation 1. Put a medium sized pan on the heat, add the coconut milk and cook for 1 minut

Thai Fish Cakes With Spicy Sauce ( Todman Bla ) Thai fish cakes are made from soft meat fish, green beans and starch and cooked by deep frying. They are served as a side dish with a spicy dipping or pouring sauce. Any soft meat fish will do and it's a great way to use often ignored smaller and cheaper fish. To remove the meat of the fish: remove the head, slice it down the belly, and remove any entrails. Pull out the backbone, in soft fish this will also remove the bones. Then remove the top and bottom fins. Finally hold the fish by the skin and scrape off the meat from the skin with a flat bladed knife. Ingredient for 2 People 150 gms Fish Meat 2-3 Tablespoons Thai Red Curry Paste 100 gms Long Green Bean 1 Tablespoon Cassava or Potato Starch Oil for frying Ingredient for Sauce 20 gms Cucumber 10 gms Peanut 2 Big Red Chillis 3 Tablespoons Sweet Chicken Sauce (A sweet sauce normally used for ch

Pork Mushroom Parcels - Chow Mei ( Khanom Jeap ) Another Thai variant of a Chinese dish. These are pork mushroom and carrot parcels, we called them 'Dim Sum' but our Chinese friends say the correct name for this type of starter is 'Chow Mei'. Served as a starter or a snack, each parcel is approximately 3cms across. Ingredient for Pastry 200 gms. Wheat Flour ( Enough for 40 ) 2 Tablespoons Oil 1 Teaspoon Salt 1 Teaspoon Sugar 2 Eggs Ingredient for Filling 100 gms Pork Mince 3 Shitake Mushrooms 2 Carrots 1 Spring Onion 30 gms Coriander Leaves 1 Egg 2 Teaspoons Salt 2 Tablespoons Oyster Sauce 4 Garlic Cloves 2 Tablespoon Cassava Starch (Or corn starch) Preparation for Pastry 1. Put the salt, sugar, and flour into a bowl and mix it. 2. Beat the eggs together and mix into the flour. 3. Knead it until it forms a dough. 4. Set the dough aside for 20 minutes, it should be covered with a

Northern Style Spicy Chicken Soup (Tom Yum Guy) This version of Tom Yum soup (the popular Thai spicy soup) is eaten in the North of Thailand, it is made with chicken rather than the shrimp (tom yum gung) eaten in the south and coast. If you prefer chicken its a good spicy soup. Ingredients for 2 People 150 gms Corn Fed Chicken 8 Bird Chillies 2 Garlic Cloves 20 gms Lemon Grass 20 gms Galanga 4 Kaffir Citrus Leaves 2 Teaspoons Salt 2 Tablespoons Fish Sauce 3 Tablspoons Tamarind Water 1 Tablespoon Lemon Juice 50 gms Straw Mushrooms 300 ml Water Preparation 1. Put water in a saucepan and bring to the boil. 2. Chop the lemon grass and galanga into 3cm lengths and add to the pot to make a soup base. 3. Pound the garlic and bird chillies and add into the soup. 4. Chop the chicken into bite sized pieces, then add to the soup and cook for 3 minutes. 5. Cut the straw mushrooms into half and add to the sou

In China these are made using Wonton skins: a flour based dough processed with lye to change the texture of the flour. However at home in Thailand we make our own pastry without using Lye. This recipe is much better than the frozen Chinese parcels you can buy in the supermarket, the fresh spring onion and coriander really makes a big difference. Ingredients for 2 People 100 gms Wheat Flour 1 Egg 1 Teaspoon Oil 150 gms Pork Mince 1 Teaspoon Salt 2 Tablespoon Light Soy Sauce 1 Teaspoon Pepper 3 Garlic Cloves 20 gms Coriander Leaves (approx 2 sprigs) 20 gms Spring Onion (approx 1 spring onion) Preparation 1. Whip the egg, put into flour and add the oil. 2. Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough. Leave the dough for 5 minutes to rest. 3. Blend the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer. 4. Ta

Kang Kon Chinese is a popular green leaf vegetable of China, that has spread to Thai cuisine. This dish is essentially a stir fry of pork, seasonings and this Chinese vegetable. It is quite difficult to obtain in Europe, a suitable alternative is spring cabbage. In Bangkok it is often served with plain rice soup for the late night revelers coming back from the discotheques. This originates from neighboring China and is a mild dish. Ingredients for 2 People 100 gms Kang Kon Chinese 200 gms Pork Meat 2 Cloves Garlic A Pinch White Pepper 1 Tablespoon Oil 1 Tablespoon Soy Sauce 1 Tablespoon Oyster Sauce 1 Teaspoon Salted Fermented Soya Beans 1 Teaspoon Sugar Preparation 1. Slice the pork into strips. 2. Crush the garlic 3. Cut of the kang kon chinese into 4 cm pieces, clean it and put it on the plate. 4. Put the oil in hot pan until very hot. Stir fry dishes require a hot pan and short cooking time.

Thai food can be overwhelming, with lots of strange ingredients and foreign vegetables. So here we have a very simple and very tasty recipe using sardines! We used sardines in oil, but you can also use sardines in tomato sauce, in which case you don't need the tomato puré. This should be served with fragrant Thai rice, but can also be served along with salads. Ingredient for 2 People 2 Cans of Sardines in Oil 2 Teaspoons of Tomato Puré 20 gms Lemon Grass 20 gms Coriander Leaves 50 gms Onion 2 Red Chillis 2 Bird Chillis 1 Tablespoon Lemon Juice 1 Tablespoon Fish Sauce Preparation 1. Remove the sardines from the can. 2. Mix the oil from the can with the tomato puré in a small mixing bowl. 3. Slice the onion, lemon grass, and chilles, and add to the bowl. 4. Add the fish sauce and lemon juice and mix all the ingredients together well. 5. Pour over the sardines. 6. Chop the coriander put around t

This is a great 'gloopy' noodle dish. The noodles are drenched in a sticky salty, slightly sweet and very very delicious sauce. Use pork with a little fat for extra flavour. Ingredients for 2 People 300 gms Flat Rice Noodle 1 Teaspoon Dark Soy Sauce 1 Teaspoon Sugar 2 Tablespoons Oil 150 gms Pork 300 ml Water 2 Tablespoons Fish Sauce 2 Tablespoons Light Soy Sauce 1 Chicken Stock Cube 2 Tablespoons Cassava Starch (Use corn starch if you can't find it) 100 gms Broccoli Preparation of Noodles 1. Soak the noodles in water for 20 minutes. 2. Put the oil, dark soy, sugar, and fry with noodle until the noodles are cooked. 3. Set aside on a plate. Preparation For Soup 1. Boil the water and add the chicken stock cube, light soy sauce, and fish sauce to form a sauce. 2. Add the pork to the pan and cook for 5 minutes. 3. Add the cassava starch to 70 ml of cold water and add to the sauce pan an

This is an excellent side dish that adds lots of vegetables to a meat & rice or noodle main dish. The shrimp provides the flavour. You can use red or yellow peppers (capsicums) in place of the green, but green is the pepper most used in Thailand. Ingredients for 2 People 100 gms Shrimp. 100 gms Green pepper. 50 gms Onion 50 gms Carrots 1 Garlic Clove 3 Tablespoons Oil 1 Tablespoon Fish Sauce 1 Tablespoon Light Soy Sauce 1 Tablespoon Oyster Sauce 1/2 Teaspoon Sugar 5 gms White Pepper Serve With Hot Fragrant Rice Preparation 1. Clean the shrimp, cut them down the back and remove the intestine. 2. Chop the green pepper, onions, carrot and garlic. 3. Put the oil in the pan and heat it. 4. When the oil is hot add the garlic and cook for a few seconds. 5. Add the shrimp and fry it for 1 minute. 6. Add the green pepper, onion and carrot. 7. Add fish sauce, light soy sauce, oyster sauce, sugar, white pepper fry it for 2

Homemade Coconut Ice Cream (I-Tim Ga Ti) This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro, a root vegetable whose starchiness gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro. This recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai, but you can use whatever toppings you like, although not strictly Thai, rum soaked raisins are popular in my house among the adults. Ingredients 800 ml Coconut Milk 200 gm