Khao nieow na neua foi

This sweet shredded Beef with sticky rice or "Khao nieow na neua foi" in Thai. This beef is sweet, shredded beef fillet and is a good contrast to balance spicy food.

INGREDIENTS:(for Beef)

• 1 kg. Beef Tenderloin
• 4-5 shallots
• 1 cup palm sugar
• 1/4 cup sugar
• 1/3 cup thin soy sauce
• 6 cups water
• 2 cups vegetable oil for deep fry

PREPARATIONS: (for Beef)

• Pour water in a pot, bring to boil on medium high heat, wash beef, put it into a pot, reduce heat to low and simmer for 2 hours or until beef is getting tender.
• Peel shallots, wash dirt, pat dry and thinly slice.
• Heat ½ cup of oil in a wok on medium heat.
• When oil is hot, add sliced shallot, fry until fragrant and crisp, drain on paper towel.
• When beef is tender, place on a plate and let it cool.
• When beef is cool, tear beef into narrow strip.
• Heat remaining oil in a wok on medium low heat.
• When oil is hot, add shredded beef in a pan, fry until crisp, drain on paper towel.
• Fry remaining until all done.
• Heat ¼ cup of water in a wok on medium heat.
• When boiled, add palm sugar and sugar, stir until dissolve.
• Add thin soy sauce, stir well, simmer for a while until sauce is thicker, add fried shredded beef, stir thoroughly, then add fried shallot.
• Stir thoroughly, remove from heat, place on a plate and serve with Streamed Glutinous Rice.

  

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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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Man Sam Pa Lang Chuem (Candied Cassava)

This dessert make from cassava root as we have candied cassava root in Asia. Once candied the cassava root is chewier and stickier than other candied fruit, due to its natural guminess. This dessert look attractive and It also looked very sweet. But small amounts was very tasty. Try some yourself. This dish cost only 15-20 baht around food street in Bangkok.

Ingredients : 

• 500 g Cassava root 
• 300 g Sugar 
• 2 cup Water 

Preparation: 

• First you have to prepare the syrup by mixing together sugar and water and boil slowly until all the sugar has dissolved. 
• Strain this through a sieve and then bring it back to the boil once more. 
• Reduce the heat and then add the cassava roots which have been peeled and cut into two inch sticks. 
• Once it is cooked through it will have a glazed look as most of the syrup would have been absorbed by the roots. 
• You top this with a mixture of coconut cream and salt that has been boiled together and then allowed to cool. 
• And if cannot finish in a day you can keep it in freeze up to 3-5 days.

  

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Khanom Thong-Ek (Wheat Flour Dumpling with Egg Yolks)

Khanom Thong-Ek or Wheat flour dumpling with eggs yolks. The sorts of sweetmeat that are popularly prepared for the propitious occasions include those with the names of lucky meanings. For instance, the desserts have the names beginning with the world "thong" or gold, like thong yip, thong yot and thong ek. The Thais believe that gold will bring good luck to them. It symbolizes fame and wealth.

Ingredients:

• 1 cup wheat flour
• 1 cup coconut milk
• 1 cup sugar
• 6 egg yolks

Preparations:

• Mix the sugar and coconut milk together, heat over the medium heat when cooked remove from the heat and filter by the thin white muslin.
• Simmer the mixed ingredients over the medium heat until the ingredients become thick, remove from the heat.
• Continue to stir until cool. Put the egg yolks, mix well.
• Heat the mixed ingredient again when it is hot, add each a little of flour mix well until the flour is over.
• Remove from the heat. Set aside.
• When the sweets is warm.
• Put it in the wood molds, press it and remove from the mold.
• Decorate the lillte gold foil on the top of sweets.
  

  

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Phutsa Chuem (jujube in syrup)

Phutsa Chuem (jujube in syrup) is a Kind of fruit preservation to vary Thai desserts. It can be kept for days and is usually served with sliced ice and syrup.

Ingredients:

• 1 kg. Chinese jujube
• 8 measuring cups castor sugar
• 4 measuring cups fresh water

Preparation:

• Unseed jujube with carving knife.
• Soak in water for 3 hours.
• Boil jujube in boiling water over medium heat.
• Remove from heat and put in cold water. Drain.
• Divide sugar into 2 parts. Mix one with water.
• Simmer over medium heat until sugar dissolves.
• Drop jujube into syrup and simmer for 20 minutes.
• Add the rest of sugar. Simmer until syrup resembles thin cream.

  

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Jaow Tan Chuem (Palmyra Palm in Syrup)

Jaow Tan Chuem (Palm) is a kind of preserved dessert from palmyra palm and castor sugar. Simmer sugar over lower heat and add palmyra palm. Continuously simmer until syrup is thick and glossy. It is served in all occasions. Jaow Taan Chuem is also used over Khaw Niew Moon which is called Khaw Niew Look Tan (glutinous rice with palm's seed topping)

Ingredients:

• 
  
  50 palm's seeds
• 
  
  8 cups castor sugar
• 
  
  4 cups fresh water banana leaves

Methods:

• Wash palm's seed with pieces of banana leaves thoroughly.
• Wipe the outer.
• Boil in boiling water and soak in cold water. Drain.
• Mix sugar and water. Stir over medium heat until sugar dissolves.
• Add palm's seed and continuously boil in cooked syrup for 20 minutes.
• Add the rest of sugar. Simmer until syrup resembles thin cream.
  

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Sakay Chuem (Breadfruit in Syrup)

Castor sugar is a main ingredient of Sakay Chuem. The methods of making Sakay Chuem are alike other boiling in syrub desserts. Choose glutinous breadfruits and soak in saturated red lime water for sticky and served to monks for ment and also served in daily meals.

Ingredients:

• 1 glutinous breadfruit
• 8 measuring cups castor sugar
• 4 measuring cups fresh water

Methods:

• Split breadfruit and slice into 1/2 - 3/4 inch wide. Pit.
• Wash with boiling water mixed with alum.
• Remove to soak in cold water.
• Divide sugar into 2 parts.
• Mix one with water.
• Bring to boil over medium heat and stir until sugar dissolves.
• Add breadfruit and simmer over medium heat for 20 minutes.
• Add the rest of sugar.
• Simmer until syrup resembles thin cream.
  

  

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