Kha-nom Pak Kard Thod (Fried Radish Cake)

Kha-Nom Pak Kard Thod or Fried Radish Cake is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.  Radish cake is usually cut into square-shaped slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and soft on the inside. The non-fried version is soft overall. In Thailand can found on street food with Stir-Fried Radish Cake style…check out @ Tan Kitchen-Thai Kitchen

Ingredients:

• 3 cup Shredded White Radish
• 2 tbsp dried Shrimp
• 1 egg
• 3 Shiitake Mushroom
• 1 tsp salt
• ¼ tbsp ground pepper
• 1 ½ cup Corn starch
• ¼ cup boiled peanuts
• 1 tbsp Chinese Wine
• ¾ cup Chicken Stock
• 2 tbsp Sesame Oil
• 3 tbsp Vegetable Oil

Preparation:

1. Soak the radishes and than squeezed water out 3 times.
2. Soak the mushrooms until soft.  Bring to boiled and leave it to cool.  Than sliced and leave it.
3. Mix corn flour with egg together. Gradually add chicken stock and stir well.
4. Add shredded radish, dried shrimp and shiitake mushroom sliced and sesame oil and mix together and continue stir until sticky and remove from the stove.
5. Prepare mold and apply oil into the mold.
6. Spoon mixture into mold and use spoon press mixture firmly.
7. High heat the stove.  Take them into the steam of boiling water about 20 minuets or until well done. Leave it to cool.  Digging out of the mold.  Cut into square shaped.
8. Heat oil in a frying pan flat, medium heat.  Fry until the color turn golden brown remove and drain.
9. Serve with Kikkoman Soy Sauce

  

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Salapao Thod (Deep fried Salapao)

Deep fried Salapao is Chinese style breakfast type at most will be sold in the morning on the street food in conjunction with deep-fried dough stick.  As a snack serving with hot coffee, hot tea, and soy milk.  The taste should be crispy outside and chewy inside. Present we can found some at night on the street food also. 

Ingredients:

• 1 kg of all purpose flour
• 350 g of palm sugar
• 3 cups of water
• 2 tsp of yeast
• 1 tsp of salt
• ½  tsp of baking soda
• 1 tbsp of ammonia
• oil for fry

Preparation:

1. Mix flour with baking soda and sift it then add yeast and leave it on the rest plate.
2. In other blow mix sugar, salt and ammonia to water, stir it until it melt and mix well.
3. Pour mixed flour into then knead it until it mix well. Leave it for 4 hours.
4. Sculpt flour to round shape and press it then fry it in hot oil for a while or until it changes color to brown.
5. Serve hot with hot drink.

   

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Khanom Jeeb (Thai Dumplings)

Also written as ‘khanom jeeb‘, these delicious treats originate from China (where they are known known as ’siu mai’). If you find that some Thai food is just too spicy for you, try some of the Chinese-style dishes such as khanom jeeb or salapao which are cheap and tasty snacks without the spice. These can be eaten on there own or as part of a dim-sum style lunch and are usually accompanied by a dipping sauce or soy sauce.

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:

• Put the salt, sugar, and flour into a bowl and mix it.
• Beat the eggs together and mix into the flour.
• Knead it until it forms a dough.
• Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent a skin forming.

Preparation for Filling:

• Soak the shitake mushroom for 5-10 minutes.
• Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic,into small pieces. It is easier to blend it in a food processor.
• Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.

Assembly:

• Cut the dough into very small balls.
• On a slightly oiled or floured surface, roll the dough into small circles (approximately 6cms diameter).
• Spread the filling evenly over the dough.
• Lift up the edges into of the dought to form the sides - this will squeeze the filling into the centre.
• For best results pleat the edges of the pastry to form pleated sides of the parcels.

Cooking and Storing:

• Add this point you can freeze them on a floured tray, or cook them straight away.
• To cook them, place them in a Chinese steamer and steam for 10 minutes.

Serve With:

Mint/Coriander/Lettuce/Sour sauce

Suggestions:

If you like hot spicy food, you can insert a piece of red or green chilli into the centre of the parcel before eating it.
   

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Custard Cream Buns (Sa-la-pao Sai Cream)

Salapao Sai Cream is Chinese Steamed Buns.  White steamed buns called ’salapao’ are a popular snack in Thailand. They are sold at hawker stalls and roadside eateries as well as Chinese restaurants. Fillings for the buns can be savoury or sweet.  The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht. The sweet salapao (’sai waan’) may consist of crushed mung beans such as a cream filling (’sai cream’).

INGREDIENTS:

• 2 cups all purpose flour
• ½  cup cake flour
• ½  cup sugar
• 1 tsp salt
• ½  tsp ammonia
• 1 tbsp yeast
• 1 cup lukewarm water
• ¼  cup vegetable oil
• sheets of paper cut into 2"x2"squares, used as a base

FILLING:

• 5 egg yolks
• 1 cup fresh milk
• ½  cup sweetened condensed milk
• ¼  cup wheat flour
• 2 cups sugar
• ¾  cup butter

PREPARATION:

• Combine the sweetened condensed milk, fresh milk and sugar together, stirring well. 
• Add wheat flour and stir thoroughly until all lumps are dissolved. 
• Beat the eggs until fluffy, then add the batter and stir to mix well. 
• Transfer to a double-boiler; simmer over low heat until the mixture thickens. 
• Add the butter stirring regularly and simmer until thick and done. 
• Remove from the heat.
• Mix the yeast, lukewarm water sugar and salt together Stir until all the sugar has dissolved. 
• Mix both kinds of flour with ammonia, pour in the yeast mixture and oil. 
• Knead until a smooth dough is formed. 
• Place the dough in a greased mixing bowl, cover and let stand until it doubles in size.
• Divide the dough into 20 gram portions, roll into balls. 
• Flatten each ball, and make a dome in the center Spoon I tbsp of the custard filling into the center; gather the sides to seal closely. 
• Place each bun on a sheet of paper and arrange on the dim sum trays. 
• Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. 
• Remove and enjoy while hot.

  

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Chinese BBQ Pork Bun (Salapao Sai mou Daeng)

White steamed buns called ’salapao’ are a popular snack in Thailand. They are sold at hawker stalls and roadside eateries as well as Chinese restaurants. Fillings for the buns can be savoury or sweet. Savoury salapao usually consist of barbecued or minced pork. The filling in the picture is ’sai mou daeng’ (’moo daeng’ = red roast pork). In this context, the word ’sai’ means filling. The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht.

INGREDIENTS:

• 1.5 cups fermented dough
• 1.5 cups all purpose flour
• ½  cup cake flour
• ½  cup castor sugar
• 1 tsp ammonia
• 1.5 tbsp baking powder

FERMENTED DOUGH:

• 2 cups all purpose flour
• ½  cup cake flour
• 1 tsp fermented glutinous (sticky) rice flour
• ¾  cup water
• 2 tsp vegetable oil

FILLING:

• 2 cups Chinese B.B.Q. pork, cut into small pieces
• 1 cup B.B.Q. gravy, I tbsp chopped garlic
• 2 tsp wheat flour,
• 2 tbsp light soy sauce
• 1 tbsp sugar,
• 1 tsp sesame oil
• 2 tbsp vegetable oil

PREPARATION:

To make the fermented dough: 

• mix fermented glutinous rice flour with water and allow to stand for 5 minutes. 
• Stir in both kinds of flour; add the vegetable oil and knead until smooth. 
• Place the dough in a greased bowl, cover and leave overnight.

To make the filling: 

• fry chopped garlic in oil until fragrant add the B.B.Q. pork and stir well. 
• Follow with the wheat flour and gravy, stirring until the flour is done and thickened. Season to taste with soy sauce, sugar and sesame oil. 
• Stir together well, then remove from heat.
• Mix the dough with ammonia and leave to stand for 5 minutes.
• Sift both kinds of flour with baking powder, then add to the fermented dough. 
• Add sugar and knead until a smooth dough forms. 
• Divide into 20 gram portions. 
• Spread the dough into thin sheets, making a dome in the center. 
• Place 1 tbsp of the filling in the center and gather the sides to form a nice bun shape. Place each bun on a sheet of paper, and arrange on the dim sum trays.
• Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. 
• Remove and serve hot.

  

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Ba Chang (Glutinous rice dumpling)

Even glutinous rice dumpling or Ba Chang is not Thai dessert but you can buy and taste it anywhere especially around China town. Thailand also has a big china town and around Bangkok you can find. Is there's many Chinese oversea in every city. On Lunar Calendar Festival, every chinese oversea or in Thailand will prepare to do glutinous rice dumpling at home. But I cook just for sometime if I want to them or better is I should buy from Big Supermarket such as a Tesco Lotus.

INGREDIENTS:

• 300 g Belly Pork
• 200 g Split mung beans
• 10 Preserved egg yolks
• 600 g Glutinous rice
• 10 pieces Chinese mushrooms
• 10 pieces Roast duck
• 2 tsps Five-spice powder

Seasoning

• 2 tbsps Spicy salt
• 1 Chicken cube
• ¼ tsp Pepper
• 1 tbsps Sugar
• 2 tbsps Oil
• Chinese Mushroom Marinade
• ¼ tsp Salt
• 1 tbsp Oil
• 1 tsp Sugar

Wrapping Materials

• 10 Dried lotus leaves
• 20 Straws
• 30 Bamboo leaves

PREPARATIONS:

1. Cut the belly pork into 10 large chunks and marinate for 2 days with 2 tsps five-spice powder and 1 teaspoon salt.
2. Wash and drain the glutinous rice.
3. Mix well with some of the seasoning (1 ½ tbsps spicy salt, ½ tbsp sugar, chicken cube, oil and pepper).
4. Soak the mung beans in water to clean.
5. Drain and add the remaining ½ tbsp each of spicy salt and sugar and mix well.
6. Wash and soak the Chinese mushrooms.
7. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes.
8. Wash and boil the lotus and bamboo leaves until soft.
9. Drain and towel-dry.
10. Place 3 bamboo leaves on a lotus leaf.
11. Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans.
12. Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushroom.
13. Cover with a layer of mung beans and another layer of glutinous rice.
14. Fold in the leaves to form a square dumpling, then tie firmly with straw.
15. Prepare a deep saucepan and line with several bamboo leaves.
16. Put in the rice dumplings, then fill with enough water to cover them.
17. Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours.
18. Remove and drain.
19. Serve hot.

Remarks: Serving for 10 pieces.

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