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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Ka-ree Puff (Chicken Curry Puffs Thai style)

 

Curry puff  is a Malaysian, Singaporean and Thai, snack which is of Malay origin. It is a small pie consisting of specialized curry with chicken and potatoes or any vegetable in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.

A common snack in the region, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common.  Other common varieties include sardines and onions or sweet fillings such as yam.

This Thai curry puffs style make an excellent snack as part of a picnic. Curry Puffs are quite easy to make at home and are worth the effort.

Ingredients:

Filling :

• 1  cup of finely diced chicken breast meat
• 1 garlic clove, finely chopped
• 3 tbsp coriander, finely chopped
• 2 tbsp freshly ground black pepper
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 120 g. carrot, peeled and finely diced
• 180 g. potato, peeled and finely diced
• 1 tsp caster sugar
• 1 tsp soy sauce
• 2 tsp lemon juice
• 1 red chili finely chopped
• 75 peas, fresh or frozen

Pastry :

• 300 g. plain flour
• Pinch salt
• 75 g. butter, soft at room temperature
• 75 ml. coconut milk

Preparation:

Pastry : 

1. Sift the flour in a bowl with the salt and break up the butter into small pinches and add it to the butter. 
2. Using your hand rup the butter into the flour so that you have a crumb like mixture. 
3. Add the coconut milk and mix it in with the flour until you have a firm dough. 
4. Turn the dough out onto a work surface and knead it for 8-10 minutes until you have a pliable ball of dough.
5. Cover the dough with cling film and refrigerate it for at least 30 minutes but preferably overnight before using.

Filling :

1. Place the oil in a large saucepan over a moderate heat. 
2. Add the garlic, fresh coriander, ginger, spring onion, pepper, ground coriander, turmeric and cumin to the oil and cook it for a couple of minutes until the mixture is aromatic. 
3. Stir in the carrot and potato coating them in the spices and cook for a couple of minutes. 
4. Add the lemon juice, fish sauce, chili, sugar and a couple of tablespoons of water. 
5. Leave them to cook for 10-15 minutes, stirring occasionally until the carrot and potato is tender, 
6. add the peas, return it to the heat for a further 5 minutes. The liquid should be evaporated and the vegetables should be cooked. 
7. Remove the mixture from the heat and allow to cool.

Curry Puffs : 

1. Rolls the pastry out so that it is 2-3 mm thick. Cut out 8 cm. rounds with a biscuit cutter. 
2. Place a small spoonful of the curry mix in the centre of each round. 
3. Moisten the sides of the pastry with water and fold it over, so that you seal in the filling. 
4. Mark the edges with a fork and set them aside until ready to cook.

To Cook : 

1. Heat the oil in a deep fryer, wok or saucepan to 180 - 190 C. Cook a few of the curry puffs at a time until golden brown (around 2 minutes). 
2. Remove the curry puffs and drain them on kitchen paper and repeat the process, until you have cooked them all.

  

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Khanom Khai Nok Gata (Deep-Fried Sweet Potato Balls)

This street dessert call “Khai Nok Gata” Some areas may be called “Khai Tao” dessert waffle Is a very popular snack in the past, since the Sukhothai – Ayudhya period even Rattanakosin to present. Tt is easy, cheap and tasty favorite Eating easier. Look as pale yellow balls made of sweet potato then fry it taste sweet.

Ingredients:

• 150 gms Sweet Potato 
• 200 gms Wheat Flour 
• 125 gms Cassava Starch Flour 
• 400 gms Icing Sugar 
• 1 tbsp Salt 
• 1 cup Milk 
• 3/4 Baking Powder 
• Oil for Deep Frying 

Preparation:

1. Clean and peel the sweet potatoes, steam until they are cooked and leave to cool. You can check they are cooked by sticking a fork in them. 
2. Mash finely, add the sugar and mix it in. 
3. Mix the cassava flour and baking powder and mix into the potatoes. 
4. Add the milk a little at a time and mix it in. You want the mixture to be a thick dough, add more or less milk to adjust the consistency. Leave for 1 hour. 
5. Deep fry small balls of the dough in medium hot oil until cooked. 
6. Serve hot.

  

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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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Gluay Todd (Fried Bananas)

Fragrant sweet bananas coated with a coconut milk rice batter and sesame seeds which is deep fried, the perfect dessert to finish any meal. For this fried bananas know as a "Gluay Todd" I like to use Gluay Nam Wah. Gluay Nam Wah are shot and fat style. In Thailand most we using this Gluay Nam Wah for make it Gluay Todd or fried bananas.

INGREDIENTS:

• 1 pound bananas, about 6 or 8. Traditionally small Asian bananas are used but you can use any bananas.
• 3/4 cup rice flour
• 1/4 cup tapioca flour
• 1/2 tsp baking soda
• 2 tbsp sugar
• 1 tsp salt
• 1/2 cup shredded coconut
• 1 tsp sesame seed
• 1 cup water
• 4 cups oil for deep frying

PREPARATIONS:

• Peel and slice each banana lengthwise into four slices. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, coconut and baking soda, then add water a little at a time.
• Mix well to form a thick batter.
• Heat the oil in a deep fryer or wok to 375 degrees F. Dip each piece of banana into the batter to completely coat, and deep fry until golden brown.
• Remove from oil and drain on paper towels.
• Serve as a snack.

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