Orange in Syrup (Som nai Nam-Chuem)

Fresh Thai tangerines have a highly aromatic thin greenish-yellow peel and are refreshingly sweet when ripe, perfect when served as fresh fruit or as a juice or cocktail mixer. To make the most of its delicate refreshing taste, oranges are served in a very light syrup on crushed ice.

Ingredients:

• 4 oranges
• 1 cup sugar
• 2 cups flower water
• 1tsp/5ml flowers flavor

Preparation:

1. Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside.
2. In a small saucepan, bring the sugar and water gently to the boil, stirring occasionally.
3. Boil for 15 minutes, until it is the consistency of a thin syrup.
4. Add the flowers flavor and stir to blend.
5. Pour the syrup over the orange segments and turn of the stove, let it cool.
6. Pour in a serving bowl, top with ice and serve cold.

Note: can use for orange cake or keep it in the freeze until need.

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Fresh Mango Juice (Nam Ma-Muang)

Mango has a great nutritional value as it contains high amount of vitamin A,B,C,E, proteins, carbohydrates and fiber. The packed nutritional goodness helps the immune system to fight against infections like cough, influenza, pimples, acne, fever, measles, typhoid, tuberculosis, eye disorders, heat stroke and diabetes.

Mango can easily be incorporated into beverages, smoothies, jams, yogurt and other dessert mixes, milkshakes, mousses and a number of dairy products. Today I prefer to do the juice…

Ingredients:

• 2 ripe mangos
• ½ cup sugar
• ½ cup water
• ½ to 1 tsp salt
• 1 ½ cup boiling water

Preparing:

1. Preparing the syrup by dissolving ½ cup of water with ½ cup of sugar. Boil until dissolved well. 
2. Peel the mangoes and cut into small pieces. It should be about ½ cup of mangoes. 
3. Put it in the blender. Add boiling water, syrup and salt. Blend thoroughly. 
4. It should give a strong sweet taste since ice will be added when serving.

  

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Pomegranate juice in Syrup (Nam Tub-Tim)

Pomegranate juice is made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup.  Pomegranate juice has many health benefits.  It has shown promise in the prevention of cancer, Alzheimer's disease, and high vitamin C, A, E and  folic acid in good quantities….and much more…  Many people also enjoy its rich taste, making it a welcome beverage.

Ingredients:

• 3 cups pomegranate seeds (about 4 large)
• 2 cups water
• 1 cup sugar

Preparation:

1. Add pomegranate seeds and a ½ cup of water into the blender.  Spinning for a good resolution.
2. Then pour into medium nonreactive pot and bring to a boil. Cook for 10 minutes.
3. Add sugar and ½ cup of water strain mixture through. Lets it boil and turn off the stove…lets it cool.
4. Store in refrigerator serve cold or add ice.

Note: Be sure to use a nonreactive pot, such as one with a nonstick coating. Aluminum will react with the acid in the seeds, giving the juice a slightly metallic or off taste.

  

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Ka-Thon Loy Kaew (Chilled Santol in scented Syrup)

Ka-Thon Loy Kaew or Chilled Santol in scented Syrup. Is Santol is also knows as ka-thon or wild mangosteen or sandorica. It's a tropical tree that originates in southeast Asia. Santol a Thai fruit, sour and sweet. And slightly astringent. Eat a fresh fruit compote and a spicy curry can also be made ​​in syrup. By the santol boiled in syrup Time is slowly eating with ice break.

Ingredient:

• 3 over ripe santol fruits 
• 1 cup Sugar 
• 2 tbsp salt 
• 2 cups boiled water 

Preparation:

1. Mix salt in the boiled water and leave it for cooling down. 
2. Peel and cut the satol fruits into small pieces, then keep them in salt water for 1 hour. 
3. Boil the mixture of sugar and water until it is thick as a syrup, then add a little bit of salt to balance the taste. 
4. Remove the santol from the salty water and put it in the syrup for 1 hour. 
5. Serve the santol floating in the syrup cool (from refrigerator) or with ground ice.

  

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Tua Kieow dtom nam tan (Mung Beans in Sugar Syrup)

You can make a lot of delicious things with mung beans, and this sweet dessert is one of them. It very delightful. And that’s not all, beside that this dessert very delicious, it has a high nutrition value and very easy to make.  But I guarantee you its worth to making this dessert and most of the time little children like this dessert. It’s really good for them because of the nutrition value and they would like it because it’s sweet to which comes from sugar syrup.

Ingredients:

• ½ cup Mung bean (cut out waste powder, beans and nuts, and then rock out)
• ¼ cup Brown sugar.
• ½ cup White sugar (to taste the flavor).
• 4. 6 cups water.

Preparation:

1. Separate the good beans and broken beans. Enter by bringing water mixing bowl. 
2. And poured into beans. Copy beans floating And the black pigment.
3. Rinse beans thoroughly.
4. The beans are roasted at a low heat. And the aromatic.
5. Set water roasted peanut aroma and then only put in a water setting.
6. When boiling water. Adjust light to low heat until beans are done cooking task a little soft.
7. Add granulated sugar Season to taste with sweet sugar raise enough boiling down.

Note:

Green beans are boiled sugar suppress food expert Like to do a simple But the technique Tips & Tricks and much good if the cause is known as the menu or calf that is because I need to keep more always

1. The time must be roasted with fire roasted mild or not done, the black is strictly prohibited. Because of cooking time. Bean will never soft. If cooking for a long time Maturation is not uniform.
2. To see if cooked beans, cooking time do I have more persistent because the distance from every 5 minutes until done. Task becomes much money. Not very far apart. Always need to keep more.
3. People are not very strong person because of turbid water, he does not.
4. Impatient with sugar quickly before the beans are soft, not cooked. Brown will go nuts because the nuts, not a soft strap.
5. Brown has resulted in the clear water.

   

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Nam Khing (Hot Ginger Tea)

Ginger has a calming and soothing flavour with a touch of a bite to it that helps to keep you alert and calm. Ginger is commonly used to help an upset stomach, motion or travel sickness or general low-grade fevers. It is also excellent for nausea and for warming you up when you feel cold (it stimulates cold hands and feet), and is esteemed as a "heating herb". Ginger is reputed to help ward off colds or improve your recovery time.

Ingredients:

• 4 cups of water
• 2-inch fresh ginger piece
• lemon slice and honey (optional)

Preparation:

• First, peel and slice the ginger root.
• Put the water in a saucepan and bring it to boil.
• Add the slices of ginger into the boiling water.
• Reduce the heat, cover the saucepan, and let it simmer for about 15-20 minutes.
• Strain the liquid out, and add lemon and honey to taste.

  

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Khanom Cha Mong Kood (Egg Yolks Dumpling in Wheat Flour Crown)

Cha Mong Kood is a royal Thai dessert,served to the King. It is a rare Thai dessert because of its complicated methods of making.

Ingredients for Watermelon seeds: thorn shaped

• 1 cup red skinless watermelon seed
• 1 cup sugar
• 1 cup jasmine scented water

Preparation:

• Mix sugar and jasmine scented water together. 
• Heat to boiling. Remove from heat.
• Stir fry watermelon seeds over low heat. 
• Put finger into prepared syrup, then nib watermelon seeds with the finger till the syrup dries. 
• Wipe the pan with wet clothes. 
• Rub till the seeds become thorn, which takes about 5 – 6 hours. 
• Store the seeds in closed container.

Ingredients for Cup flour

• 1 cup wheat flour
• 2 egg yolks1 egg

Preparation:

• Mix flour with eggs. Knead till soft. 
• Spread the flour into thin sheets, then cut the rim to make 2 inches diameter round sheet.
• Put the flour into a small cup, press slightly to form the flour to be a cup. 
• Remove from the cup with fork. Bake and set aside

  

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Chao Kuai (Grass jelly) Cool and Heat In

In Thailand grass jelly is known as “Chao Kuai”, and is commonly served relatively plain together with ice and natural brown sugar. Additionally, it can also be served with fruits such as Jackfruit, the fruit of the toddy palm or mixed together with other Thai desserts.  This recipe I make it simple with crushed ice and syrup just for two you and I….hihihi…;P

Ingredients:

• 50 gms Grass Jelly
• 50 gms Sugar
• 200 ml Water
• 50 gms Crushed Ice

Preparation:

• Boil the water with the sugar until it is fully dissolved. Leave it to cool.
• Cut the grass jelly into cubes or another forms and spoon in the serving bowl.
• Add syrup and crushed ice over the grass jelly and serve cold.  
• You can add more syrup if you like more sweet.

Read Grass Jelly benefit

   

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Pla Krim-Khai Tao (Vermicelli in coconut milk syrup)

Pla Krim Khai Tao or Vermicelli in coconut milk syrup, a traditional Thai dessert.  This dessert mixed between kind of dessert Pla Krim and Khai Tao bring to eat together.  The sweetness of dessert Pla Krim. And salty of Khai Tao are combinations. Make a gorgeous taste. Enjoy!

Ingredients:

• 50 gms Sticky Rice Flour
• 25 gms Rice Flour
• 1 Tablespoons Cassava Starch
• 50 ml flower Water (rose, jasmine, pandan leaves etc.)
• 200 gms Palm Sugar
• 250 ml Water
• 200 ml Coconut Milk
• A Pinch of Salt
• Water for Boiling
• A Bowl of Cool Water

Preparation:

• Mix the rice flour, sticky rice flour and cassava starch together. 
• Add enough of the flower water to form a stiff dough and knead it a little.
• Bring a pot of water to the boil.
• Pinch off small pieces of the dough and roll them into worm shapes and drop them into the boiling water to cook. They cook quickly, typically one or two minutes depending on size.
• Scoop out of the hot water and drop into the cool water to cool down.
• Make palm sugar syrup by adding the sugar, to water. 
• Add just enough water to cover the sugar, then heat until the sugar is light brown and just dissolved and leave to cool.  
• Add the Vermicelli in the pot. This will make vermicelli absorb the syrup.
• To make a salty coconut milk, put coconut milk on the heat, add a pinch of salt and just warm it till steam starts coming off, you just want to warm it.
• To serve spoon the vermicelli in a bowl and pour the warm coconut milk over it.

  












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Ma-praao Kaew (Crispy Coconut Candies)

The dessert today I introduce "Ma-praao Kaew" which is basically sweet dried coconut. As usual this was a bit too sweet and crispy.  For this recipe you will need middle aged old coconut. Not quite young coconut, not old coconut, just middle aged. You can find this frozen in your Asian supermarket, as medium old coconut “Ma-praao How” or “Ma-praao Roy Kanom”.

Ingredients:

• 500 gms Shredded Coconut Meat
• 300 gms Sugar
• 150 water
• Food colouring

Preparation:

• Mix the sugar and water together. 
• Heat and bring to the boil.
• Boil the water off to a thick sugar syrup.
• Add the shredded coconut, lower the heat and continue stiring until all the liquid has gone.
• Let cool a little, taking two teaspoons take out ball shaped lumps on the mixture and let them cool on a drying try.

  

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Grilled Bananas (Gluay Tap)

Thai babies are fed mashed up banana as easy baby food. One of the first solid foods Thai babies will eat are bananas. Thais also make dried banana chips, sticky sweets, deep fried banana pieces, bananas in coconut milk.. You name it! There are hundreds of ways of preparing banana in Thailand. Thais believe that bananas are very healthy for your body. They have medicinal properties which help with stomach problems and flu. Bananas also have a ton of vitamins.  And this recipe call “Grilled Bananas or Gluay Tap” in Thai and basted with sweet sauce. Enjoy!

Ingredients:

• 1-5 fruits Namwaa Bananas (for 5 Sticks)
• 5 Sticks for grilling
• 100 gms Dark Brown Sugar (for Sugar Syrup)
• 100 mls Water

Preparation:

• Slice the Namwaa bananas into 3cm thick slices.
• Thread them onto the sticks side ways on
• Grill them until browned and cooked through. 
• You can also dry fry or barbecue them.
• Once they're threaded on, bash them with a mallet. (This flattens them and helps break down the fibers making them easier to eat.)
• Grill until brown and cooked through, top with the a sugar syrup or honey.
• For the sugar syrup heat the dark brown sugar and water in a saucepan until dissolved. 
• Boil off the water to make the sugar syrup thicker, then pour over the banana.

   

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Lemongrass Iced Tea

Dried lemon grass leaves to make a zesty, refreshing drink that is highly satisfying both hot and cold. A native of South East Asia, Lemon Grass was introduced to these parts with the growing popularity of Thai cuisine. It has a light lemony taste, with slight hint of ginger. And is known to lift a sagging spirit, as well as aid digestion. Recent studies also show that Lemon Grass has anti-bacterial and anti-fungal properties. Best of all, it tastes great. If you have yet to try it, we recommend it highly. Naturally caffeine-free.  

Lemon Grass is a member of the Poaceae family, which includes all the common grasses. Originally from Malaysia, it flourishes in any humid climate. Lemon grass may be harvested several times in a season by cutting the upper portion of the leafy material, which quickly grows back for a second cutting. It is hugely popular among the lovers of Asian cooking, especially Thai food. And had recently found an herbal tea following. Most of the Lemon Grass used as herb tea comes from Argentina, Hawaii and Chile.

Source: Adagio

Flavoring :

• from lemon grass 3
• fragrant screw pine leaves 3 leaves.
• Sugar
• Water

How to do:

• Clear lemon grass to break clean enough different sectional split.
• Fragrant screw pine leaves wash to clean maul split roasted sore enough to put boiled 5 minutes.
• Add sugar and let's boil, then turn off the stove and let's it cool.
• Serve with ice.

Properties:

• Distend the stomach to be bloated tight fix have colic.
• Also diuretic for those with symptoms have suppression of urine.
• Even less with any limb swelling. Lemon grass oil has effect kill fungi and bacteria.
• Helps tract and upper respiratory tract clean. To prevent cold.

  












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Pink Guava Sweet Taste

This is a fresh pink guava sweet taste does not look very large. Highly Vitamin C. I drink every morning in hotel breakfast room  before go to work while working abroad. I love it. And so I asked for a recipe from the cook.  This not so difficult If you can get fresh pink guava, this is one of the most delicious ways to use it. It is a juice, really a smoothy, made from the pulp of the guava fruit.  Use larger older guava for this recipe, it will give a sweet/sour taste to the drink.

Ingredients:

• 120 gms Pink Guava Fruit
• 5 Tablespoons Sugar Syrup (50-50 sugar & water solution)
• 236 ml water ( boil )

Preparation:

• Peel the guava, take only the outer flesh minus the seeds in the middle.
• Mix the guava, syrup and water and blend in a food processor.
• Pour over crushed ice.
• Optionally a tiny pinch of salt over the top fills out the flavours.

Easy?? Enjoy ka!

  












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Refreshing Drink - Strawberry Lemonade

This is not a pure traditional Thai beverage, I almost alcohol drinking and everytime need refreshing drink like this in the morning and this is something new for me and I just try and I love it! This Strawberry Lemonade very tasty and extremely easy drink to make it. Just stir together lemonade and frozen strawberries! I have to thank you Emeril Lagasse where I get this recipe.

Ingredients:

• 2 cups water
• 1 cup sugar
• 1 tbsp grated lemon peel
• 1 cup fresh lemon juice
• 1 pint fresh strawberries, hulled and halved
• 2 cups cold sparkling water or club soda
• Ice
• Mint sprigs, garnish
• Whole strawberries, garnish

How to do:

• In a medium saucepan, bring the water and sugar to a boil.
• Reduce the heat and simmer, stirring occasionally, until the sugar dissolves.
• Add the lemon peel and lemon juice, stir, and remove from the heat.
• Let cool completely, then strain into a clean pitcher.
• In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice.
• Stir well to combine and refrigerate until well chilled.
• Add the sparkling water and stir well.
• Pour over glasses filled with ice and serve, garnished with mint and strawberries.

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Thai Bubble Tea

There are many variations to making a bubble tea (or boba tea as it is sometimes called). It can be iced or frozen. I prefer mine iced, and I absolutely love the original Thai flavorings, although you can get anything from strawberry to lychee fruit.  Or you can buy this  drink in China Town or at a mall kiosk. Tastes just as good!

Ingredients:

• 3 ½ cup water
• 1/3 cup Thai tea mixture
• 1 scoop bubble tea sugar syrup
• 2 tbsp sweetened condensed milk
• 2 tbsp tapioca Pearls

How to do:

• To make the tea just heat the water to boiling, then using four layers of cheese cloth as a filter, pour the water through the tea four times or until the tea reaches the right color.
• To make the tapioca pearls is starting by boil water in a large pot, adding in the tapioca pearls.
• The tapioca pearls should float in the water while boiling for about 25 minutes with the cover on.
• Turn the heat off and let the tapioca sit in the water for 25 minutes. Rinse the cooked tapioca pearls in warm water and drain.
• Then combine everything by mix together the Thai tea, bubble tea sugar syrup and sweetened condensed milk and shake until little bubbles form on the top of the drink.
• Add bubble tea tapioca pearls to a 16 oz. cup, and pour your drink over.

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Blended Watermelon (Nam Tang Mo Bpan)

Watermelon blended or Nam Tang Mo bpan in Thai.  Watermelon is not only great on a hot summer day, this delectable thirst-quencher may also help quench the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.  Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene etc.

Ingredients:

• 50 g. Meat Melon  (5 tablespoons dish)
• 1 tsp. Syrup
• 1/5 tsp  salt,
• ½ cup Boiled water
• A little lime juice.

How Mix:

• Bring meat watermelon, syrup, salt, boiled water and lime juice put in blender, shaker and Lead to mold to savor the details like and taste as you like.

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Asiatica Juice (Nam Bai Boua Bok)

 

Asiatic  juice or Nam Bai Boua Bok in Thai called with high vitamin. For those who have worked hard on the eyes regularly. It will help the eye, very well. It also has calcium and vitamin B 1.  Higher than with other vegetables.  Other benefits.  Asiatic  juice is used to cure sorrow and resolve bruised Skin Care hot in solving brain heart If drinking every day for 1 week can reduce blood pressure.  Resolve the inflammation and treat wounds.  The gastric blood coagulation soon help drivers pee.

Ingredient:

• 1 kg Asiatic
• 750 g brown sugar.
• 1 tsp Salt
• 5 liters of water (20 cups).

How do:

• Bring everything blended together set fire to be left cold.
• Remove filter waste out 1-2 times.
• Immersion in the refrigerator to drink every day.

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Nam Maprow On

Coconut Juice or Nam Maprow On. This cold coconut juice on a hot summer day is so refreshing. The young coconut is green outside and have soft white coconut inside. After you drink the juice, the bonus is the young coconut meat inside. In Thailand, pregnant moms are encouraged to drink young coconut juice to make their baby's skin be soft and beautiful.

NEED:

1 young coconut

PREPARATION:

Use a big cleaver (use a meat cleaver, not a vegetable cleaver) to make a 'v' mark on the top. Pull it open and stick a straw in opening. After you enjoy the juice, split the whole coconut open and scoop out the white coconut. Use a spoon to scoop out the coconut. If you are having difficutly scoopying it out with just a spoon, your coconut is probably too old. A good one should have a consistency of a mazzarella.

   

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Pineapple Juice

Pineapple Juice is the sweet juice extracted from pineapples. It is sold unsweetened and sweetened in cans or bottles and as frozen concentrate, and used in many drink recipes, from ordinary mixed drinks to high proof punches.

INGREDIENTS:

• 1 Whole Cleaned And Skinless Pineapple
• 1 Cup Of Crushed Ice (Optional Garnish)
• 1 Large Fresh Mint Sprig (Optional Garnish)

PREPARATIONS:

• To create this fresh and delicious juice recipe, please take out your juicing machine.
• I like to check that the machine is clean and sterile before using it, as it can collect dust while in storage.
• Next you will need to thoroughly clean and rinse your pineapple under cool running tap water.
• Moving forward, next trim the skin off of the pineapple, and then proceed to remove the hard core at it's center.
• Finally you will need to place a tall glass under the juice machine spout.
• Next cut your pineapple into pieces that can fit into your juicer, and then turn the machine on and begin feeding each piece into it one by one.
• Depending on the moisture content and freshness of your pineapple, they will generally yield juice equal to about 10% of their overall size.
• Pure pineapple juice can be really sweet, so you may want to garnish it with a cup of crushed iced, which will dilute it's sweetness slightly.
• Decorate your glass with an optional fresh mint sprig.

  

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Organic Homemade Soy Milk

Vegans and people who are lactose intolerant appreciate soy milk as a dairy-free substitute in milkshakes, puddings, soups, and creamy sauces. Soy milk contains fiber; it's a good source of protein, low in saturated fat and cholesterol-free. Nowadays, it is very easy to make at home. With 3 cups of soy beans, we can make about 1 gallon of soy milk.

Well you can buy sweetened soya milk in packets, but it's quite easy to make your own if you have yellow soya beans. I've photographed the milk sitting on dried soya beans, but if you can get fresh yellow or even green soya these both work well.

INGREDIENTS:

• 100 gms Soya Beans
• 500 ml Water
• 70 Sugar

PREPARATIONS:

• Rinse the soya beans to clean them. If the beans are dried, soak them overnight to soften them.
• Blend the soya beans with water and sieve the mixture in a fine cloth sieve to remove the skin and pulp, leaving yourself with a white liquid.
• Heat in a pan with soya and the sugar until boiling then simmer for 10 minutes.
• Serve chilled.

  

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