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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Khao Tang Naa Tang (Rice Crackers with Prawn Sauce)

Khao Tang Naa Tang within the meaning of the ancient rice stick frying pan or pot bottom, and then shovel out to dry Stored for a long review. And bring out the shovel and sliced.  Dry under sun dried fried sliced to the rising swell.  Thai Style Rice Crackers served with Prawn Sauce is a Thai snack.  it’s crisp Rice Crackers and serve with a little spicy and sweet sauce.  Most we take on a classic party dish.

Ingredients:

• 300 g rice cracker
• ½ cup minced pork
• ½ cup minced prawn
• 1¾ cups coconut milk
• ¼ cup ground roasted peanut
• 1 dried red spur chili, seeded and soaked in water
• 1 tbsp  finely sliced garlic
• 1 tsp finely sliced coriander root
• 1 tbsp finely sliced shallot
• 1 chopped coriander plant
• ¼ tsp pepper
• 2 tbsp sugar
• 1 – 2 tbsp fish sauce
• 4 cups cooking oil, for deep-frying

Preparation: for Rice Crackers 

1. Bring the rest of cooked rice press in the round or square molding as you desired. 
2. And bring to dry under the sun 1-2 days and then fried in hot oil.
3. Preheat the oil over medium heat. Fry the rice crackers a few pieces at a time. 
4. Turn to brown on both sides, remove and drain.

Preparation: for Sauce

1. Pound the garlic, coriander root, dried chili and pepper finely.
2. Bring the coconut milk to the boil over medium heat. 
3. When a film of oil surfaces, add the coriander paste and sauté until fragrant. 
4. Add minced prawns and pork, stir to combine and cooked through.
5. Season to taste with sugar and fish sauce, stir well. 
6. When the mixture returns to the boil, stir in peanut and shallots. 
7. Remove from the heat, sprinkle fresh coriander over the top. 
8. Serve with fried rice crackers or toast.

   

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Woon Krob (Crispy Gelatin)

This Crispy Gelatin or “Woon Krob” in Thai. This Crispy Gelatin is version for the kids' dessert favorite is also gelatin-free, as well as those colorful with longer keep. Most of the child are like.

INGREDIENTS:

• 1 ½ tablespoon of gelatin powder
• 2 cups of floating jasmine water
• 2 cups of sugar
• 2 tbsp of arrow root flour
• Artificial food color or nature color

PREPARATION:

• Mix gelatin powder with floating jasmine water to pot.
• Put the pot on fire and stir it until gelatin melt.
• Add sugar and stir it until it melt then filter it with white and thin fabric.
• Put gelatin on fire again and simmer it until it sticky then put it down from fire.
• Split gelatin for mixing with food color.
• Pour gelatin to mold or tray and let it become stiff.
• Cut harden gelatin in little piece.
• Sun-Dried it for 3 times or until its skin hard.

  

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Phuek Tod Nam-Tan (Deep-fried sugared taro)

The recipe is easy but the timing is difficult to master, unlike other desserts, this one requires the full attention of the chef in the cooking. At best, the dried sugar syrup should embrace the taro like a casing after the stir-fry, sugar, is on the outside of the taro rather than inside.

Ingredients:

• 1 kg. Taro 
• 400 g White sugar
• ½ cup Water 

Preparation:

• Peel the taro. Trim the ends and sides of taro to make a rectangular block, then slice about 2 or 3 cm thick. 
• Stack the slices and cut into sticks 2 cm wide (just a tad bigger than that of the pommes Pont Neuf).
• Deep-fried with pre-heated oil to golden in color and make sure it is well-done.
• Remove the taro and the oil from the wok.
• Add white sugar and a little water. 
• Cook the syrup slowly until the surface of the liquid bubbles. 
• Add the fried taro.
• remove the wok from the fire immediately. 
• Switch on a fan in full gear and stir the taro in the liquid in the wind. 
• Which way the wind blow does matter in this case: blow to the taro so the syrup can solidify during the stir-frying.

  

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