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Thai food and Thai desserts is to know around the world.
There are many things to delicious.

  

** ^ Pad  Thai ^ **

  Thai food the most delicious. 

^_^  Thai desserts  ^_^ 

    

^_^  This is Thai Food  ^_^

..So delicious..

*   *   *   *   *   *

 

Spicy Fried Frog

Spicy Fried Frog

 

Frog
Eggplant.
Correspondents.
Pepper.
Dried.
Shallots.
Lemon grass
Kaffir lime leaves.
Garlic
Sweet basil leaves.

Stir chili before pounding it.

Dried lemon grass, shallots, garlic, chop the vegetables, other frogs, it is a cool place. Shredded kaffir lime leaves. Road to the correspondents. Cool the grain and green peppers. I will wait until it is pan-fried it. I put my frog meat, chopped seasoning to taste with my correspondents put eggplant, pepper, basil leaves, kaffir lime leaves as it came off my spicy fried frog. Spicy for my family.

^^ __ ^^

  

Thai Esan Food

Rangok Mushroom curry

Ingredient
1. Mushrooms, 200 grams Rangok
2. Tamarind leaves are 1/4 cup.
3. Paprika 7-8 tablets.
4. Kaffir lime leaves, torn 2.
5. Sliced ​​lemon grass, smashed 1-2 start.
6. Salt 1/4 tsp.
7. Water 1 tablespoon fish.
8. 1-1 1/2 cup.


How do
1. Clear yellow goose egg, mushrooms thoroughly. Base shear at the dirt out.
2. Pounded chilli salt thoroughly.
3. Put water into a pot. Heat to boiling. Add chilies, lemon grass, kaffir lime leaves to the pound mushrooms.
4. Seasoned with fish sauce and boil for a few mushrooms are cooked, add tamarind leaves off.
5. Spoon into serving bowl.

Thai Desserts (Kanom Chan)

Kanom Chan

  WOW !!!!  

Ingredients:.


- 2 cups flour.


- 2 cups flour, sharing her Mom.


- 5 cups of sugar.


- 2 cups water Laidak Mali.


- 6 cups of coconut milk.


- Bring flowers Anchan 2 tablespoons water and pandan leaves.




How to make Kanom Chan

1. The pea flower water to clean. To churn the water, then filtered with a white cloth. To prepare a flower Anchan. If you want to make green from pandan leaves. Pandan is used to wash the blender and add water and filter with a white cloth. If you want a different color. Food coloring may be used instead.
2. Laidak rights to water on slowly. Sugar to the mix. Stir until well dissolved, then leave to cool.
3. The flour mixed with coconut milk and massage of the sticky rice mixed with sugar and water Laidak (step 2) to mix them together.
4. The flour mixture, then divide it into two parts painted white. And the second part. Remember the purple pea flowers in water. (Pandan juice or food coloring) into the well.
5. To a tray. (Typed or prepared) to put the power to set on fire strong enough boiling water to cover. Spoon batter into the pan to pour into the white tray, spread across some of the most. Cover and cook for about 5 minutes, turn the dough to clear. Spoon the flour, then purple. (Or mixed up) into the flour until it turns out (Hint: Use a container with a capacity equal to each cup of flour only. In order to get the dough to a thickness the same).
6. Steamed until cooked all confectionery. Then let it cool down for about 2 hours to cut into pieces to serve (Tip: Before you pour the batter to do next time. Ensure that food is cooked in the ground floor is not so, the dough will not ripen at all. Despite how long it will take a steamer).

Thai Desserts ( Luk chub )

Green Peanut in Jelly ( Luk Chub )

Widely known in Thailand, the colorful, miniature imitation fruits you see in local markets and restaurants are called Luk Chub by the Thais.

          Believed to have a meaningful connotation, Luk Chub is another form of Thai dessert known to Thais since ancient times, once popular in the northern court for use during different, auspicious occasions, including wedding ceremonies, merit making ceremonies and at ordinations.

         The shape of handmade Luk Chub is therefore determined by its functional purposes. At weddings, for example, miniature papayas, pears and star gooseberries normally represent expressions of prosperity, longevity and popularity.

         Making Luk Chub is easy, You start by finely grinding soybeans to be mixed with thick coconut milk and sugar producing a mixture pliable enough to be shaped into different kinds of fruits, finished off with three coats of gelatin for the varnishing effect.

         Voils! You have before you delicious, sweetly scented Luk Chub to enjoy 

How to make Luk Chub

Ingredients of luk chub :

For 40 pieces

300 g.  mung beans, wash, and soak  2-3  hour

3 cups coconut milk 

2 cup sugar 

Ingredients the coating use:  

2 tbs. gelatin 

4 cups  water, with 2 drop of jasmine extract 

1 cup sugar 

40-50  4-5 inch long pointed bamboo sticks, satay sticks or long toothpicks  

1 6" X 8" foam base that holds approx. 40-50 pieces of Look Choop  

1-3 small paint brushes food coloring: red, yellow, green, and purple

how to make:

     1. In a pot, boil the mung beans until soft. Then, pour them through a sieve to separate the beans from the water.

     2. Using the pot, mash the boiled beans, and add coconut milk and sugar. Stir over low heat until thoroughly blended, and until it becomes dry. then set aside and let cool.

     3. To make these into fruit shapes, take about 2-3 teaspoons of mung beans and use your hands to shape them into any form of  Fruits , vegetables or animal you desire. For example, mango, orange, cherry, dog, cat, blocks Kerry, papaya, tomato, etc. Then, using the bamboo sticks, lift the fruit pieces and place them on the foam base.

     4. To prepare the gelatin to coat the beans, use a pot and mix the gelatin, jasmine water, and sugar. Boil over low heat. Allow about 1/3 of the water to evaporate so the jelly will become thick.

     5. Then, to coat the beans, paint the beans with the food colouring so they represent the color of each fruit. Then, leave until the paint dries. After the fruit has dried, dip them into the jelly. Dip each fruit 3 times, and let it stand on the foam base until it dries again.

     6. When, the fruits or Luk Chub are dried, use a knife to touch up the shape of them. 

I hope to enjoy you to make Thai desserts together.