Almond Caramel Popcorn - Homemade

This is my 1st attempt to make popcorn, I use cooking pot to pop the popcorn. 

I will post the recipe asap.  

Ham and Cheese Scone

I has not update my blog for a long time since last December. I'm busy with my Thai website (forum) to managed for the bread competition in our group. I will try to update my blog every week if I can. 

I will be gradually post my food and dessert photo into my blog frequently and possible with recipe too.   

This Ham and Cheeses Scone, the idea of salted scone for Breakfast and tea break was from my good friends "Guzzi" I am Thankful to her for such a wonderful and delicious recipe. My family was love it so much and I been made so many time.
 

I promise I'll post the recipe asap.  :-)

Cheers!

Cranberry Scones

Cranberry Scones

Make 8

Ingredients

• 225 g self-raising flour
• 1 tbsp caster sugar
• pint of salt
• 75 g butter, cut into small pieces
• 50-80 g dried cranberry
• 1 egg beaten
• 50 ml milk

1. Lightly grease a baking tray (cookies sheet)
2. Sieve (strain) the flour, sugar and salt into a mixing bowl and rub in the butter with your finger until the scone mixture resembles breadcrumbs.
3. Stir in the candies or cherry and sultanas.Add the egg.
4. Reserve 1 tablespoon of the milk for glazing, then add the remainder to the mixture.

5. Mix together to form a soft dough, on a lightly floured surface, roll out the dough
to a thickness of 2 cm and cut out 8 scones, using a 5 cm/2 inch cutter.
6. Place the scone on to the baking tray and brush with the reserved milk.
7. Bake in a preheat oven, 220 C for 8-10 minutes or until the scone are golden brown.
8. Leave to cool on the wire rack, then serve split and buttered.

Krayasart Bar

Usually this dessert will performed during the Thai-Buddha festival in Thailand. 

Krayasart is a Thai dessert made ​​of rice pop (deep fried rice), Peanut , Sesame seeds, fried with sugar or syrup p

opular for local and they always eat with bananas. 

My friend gave me this Krayasart and I brought back to Singapore, and i keep until it's soft and not crispy. I just put all in a baking tray and then roll until a bit flat, bake at 120C about 10 minute and bring out to let it cool. Then cut out a piece like cereal bar for my family's snack.   :-0  

Vermicelli Sausage

 

Vermicelli Sausages

Ingredients

• 500 gm mince pork 
• 3 cups vermicelli, soak and cut short length
• 2 cups cooked rice
• 3 tbsp garlic, chopped 
• 1 tbsp salt 
• 1 tsp pepper
• pork intestine 

Preparation

1. Mix all ingredients in the large bowl, mix well and set aside for 10 minutes.
2. Fill into the pork intestine and tie a piece and the size as you want. Hang it outside for few days but I only make 1 day.
3. Grill until cook, before grill use toothpick to poke the and let air come out, it will not burst during grill. 
4. Serve with fresh vegetable, fresh ginger and fresh chilli.     

Ku-Chai - Crystal Dumpling

Ku-Chai Kueh or Crystal dumpling  is a Teo Chew delicacy. A light snack, it may take about half a dozen of this dumpling with either a yam (Mung Kaung) filling or chives. I love the chives filling the most.

Ingredients for Wrapper:

• 150g tang mien furn (wheat starch)
• 75g rice flour
• a pinch of salt
• 300ml water

Method:
1. Place sifted tang mien furn, rice flour and salt into a mixing bowl.
2. Boil the water and when boiled pour into the flour and stir quickly to cook the dough.
3. Transfer cooked dough on to table floured and knead until smooth.
4. Cover dough with a damp cloth and set aside for 10 minutes.
5. Roll the dough out into a long cylinder and divide into about 30 pieces, roll the dough into a ball shape and flatten of dough and roll out into a circle.
6. Fill each wrapper with a tbsp of filling, fold into a semi circle and seal the edges by pinching the sides together.
7. Place prepared kueh on a greased steamer and steam over high heat for about 10 minutes.
8. Remove from steamer and brush with some garlic oil.

Ingredients for Fillings:

• 200g mince pork
• 100g dried shrimps, washed
• 2 cups stalks chives, cut into 1 cm lengths
• 2 cloves garlic, chopped
• 2 tbsp cooking oil

Seasoning:

• 1 tsp light soya sauce
• 1 tsp salt
• 1 tsp pepper

Method:
1. Boil lean pork and cut into thin strips.
2. Sprinkle a baking soda to preserve the green colour and strong smell.
3. Heat oil in wok and fry the chopped garlic and dried prawns till fragrant.
4. Add in pork strips, and seasoning.
5. Add a bit of water and stir fry till almost dry.
6. Add in the chives and quickly dish up. Leave it cool before using.

Milk Tea Kaya with Stream Milk Bread

In Thailand, I use to eat stream bread with milk kaya, this snack you can find every store selling for breakfast, afternoon tea or supper. The kaya was not so thick like jam, and it made from coconut milks, eggs, sugar and a bit corn flour.

Fired Bean Curd (Tofu) Thai Salad

Fried Tofu Thai Salad

A simple dish and not so difficult to make, you can find any vegetable you have in your fridge. Deep fired the whole bean curd and cut small piece. Put on top of vegetable and topping with Thai sweet and sour sauce, add some roasted peanut, that all for my lunch ;-)
    

Takoyaki

Takoyaki 

Khanom Chor-Muang

Khanom Chor-Muang - ช่อม่วงไส้ไก่

• แป้งข้าวเจ้า 1 ถ้วย
• แป้งมัน ¼ ถ้วย
• แป้งท้าวยายม่อม 2 ช้อนโต๊ะ
• เกลือป่น ¼ ชช
• สีดอกอัญชัญ ¼ ถ้วย
• น้ำมันพืช 1ช้อนโต๊ะ

วิธีทำ

ผสมทุกอย่างเข้าด้วยกันลงในกะทะ ตั้งไฟอ่อน กวนให้แป้งกลิ้งได้ ทิ้งให้อุ่น นวดแบ่งแป้งปั้นเป็นก้อนกลมขนาด 1 ช้อนชาพักไว้

ส่วนผสมไส้

• เนื้อสันในไก่ต้มสุกยี 1 ถ้วย
• หอมแดงสับ 2 ถ้วย
• กระเทียม 5 กลีบ
• รากผักชีหั่น 1 ชช
• พริกไทยป่น ½ ชช
• เกลือป่น 1 ชช
• น้ำตาทราย 2 ชต
• ซอสปรุงรส น้ำมันพืชอย่างละ 1 ชต 

วิธีทำไส้

1. โขลกรากผักชี กระเที่ยม พริกไทย เข้าด้วยกันให้ละเอียด
2. ใส่น้ำมันลงกะทะ ตั้งไฟพอร้อน ใส่เครื่องที่โขลกลงผัดให้หอม ใส่หอมแดงซอย เนื้อไก่สุก ผัดพอสุก
3. ปรุงรสด้วยน้ำตาล เกลือ ซอสปรุงรส ผัดให้แห้ง ยกลง

 วิธีทำ

1. นำแป้งที่ปั้นไว้ มาแผ่เป็นแผ่นกลมตักไส้ใส่ ห้อให้มิด และใช้แหนบจับจีบดอกใม้สวยงาม จัดเรียงในลังถึงที่ปูด้วยใบตองแล้วทาน้ำมัน
2. นำไปนึ่งในน้ำเดือด ไฟแรง จนสุก
3. จัดใส่จาน โรยกระเทียมเจียว 

Pizza for weekend

Pizza for weekend by my doughther, she want to make for her cousin to eat. So she make simple pizza bread and put tomato sauce and mayonnaise only.

Cook by: Janet

photo by: MaeJJ

Sago ball with pork filling

Topioca (Sago) Ball with Pork Filling

Cook and Photo by MaeJJ

Banana Wrapping

Banana and Chedda Chesse Wrapping with Chocolate Sauce

Cook and Photo by MaeJJ

Kra Tong Thong

Kratong Thong (Minced Chicken and Sweet Corn in Crispy Golden Cup)

Ingredient for the cup;

• 1 cup rice flour
• 1 cup wheat flour or pain flour
• 1 egg
• ½ cup coconut milk
• ½ tsp. salt
• ½ cup lime water
• 1 cup water
• Oil for deep fry

 Katong thong mold

Combine all ingredients and thoroughly mix. Add oil in the deep pan or pot, put on medium heat and put the mold into the oil until hot. Take the mold out from the oil and dip in the flour. Flour will stick at the mold and bring into the oil pot and fry until golden brown and out from mold. Take from the oil and continuous fry until finish.

Ingredient of filling;

• ½ cup mince chicken or mince pork or crab meat
• ½ cup mix vegetable – carrot, green bean, corn
• 1 tbs. onion, chopped
• 1 tsp. grounded pepper corn
• 1 tsp. coriander roots
• 1 tbsp. garlic, chopped
• 1 tbsp. sugar
• 2 tbsp. oil

1. Pound the coriander root, garlic and pepper together thoroughly. 
2. Add oil into the sauce pan on the mid heat and add the pound ingredient to fry until fragrant. 
3. Add onion, mix vegetable and mincemeat and continuous fry, seasoning with salt and sugar. 
4. Serve by put the filling into the cup and eat with sweet chilli sauce.    

  

Thai Snack "La Teang"

"Rume" or "Lar Teang"

Ingredients

• 1 cup ground pork
• ½ cup crushed roasted peanuts
• ½ cup ground fresh shrimp
• ¼ cup diced onion
• ¼ cup coriander leaves
• 2 thinly sliced chilies
• 3 tbsp fish sauce
• 3 tbsp sugar
• 1 tbsp well pounded mixture of coriander root, pepper and garlic
• 6 egg beaten

Preparation

1. Fry coriander root-pepper-garlic mixture until fragrant, add pork and fry until done, then add shrimp and onion and then fish sauce to taste.
2. Add the peanuts and continue frying. Mixing thoroughly, until dry, then remove from heat.
   Spread thin layer of oil over frying pan and place on low heat.
3. When is hot, did hand into the egg, then with the finger slightly spread, quickly move hand over the pan, allowing thin steams of egg to fall onto the pan.
4. Continue in this way crisscrossing the pan to make a net-like arrange garment of fiber of egg.
5. When egg is cooked, remove from the pan. Cover it and continue do other pieces until you finish the egg.
6. Place the egg net down is the smooth side is on the bottom. Place a slice chilies in the center, then put on the coriander leave, and finally the pork filling.
7. Fold up in square as in the picture.

Sweet Corn & Banana

Cook and Photo by MaeJJ

Ter Kha Khow - Ka Moo Thod

The name like a dish but actually is snack. When I'm young and leaved at my home town (up to the north of Bangkok) I like to eat this snack.

Rice Crispy with Spicy Sauce Dipping

Khao Tang means in the olden time when you cook rice by using charcoal and the rice always stick at the bottom of rice pot and a bit burn, and eat like a snack, or some time we did scape it out and make it’s dried by sun it and keep, so when you want to eat just take and deep fried to make it crispy. We can dip with our food like curry, chilli paste and then spicy sauce and later on this dish became all most famous Thai appetizer till now.

      

Ingredients

·         100 g minced pork

·         100 g minced shrimp meat

·         ¼ cup roasted grounded peanut

·         ¼ cup sliced shallot

·         10 dried pepper corn

·         5 cloves of garlic

·         1 tsp. coriander roots

·         1 cup coconut milk

·         1 tbs. sugar

·         1 tsp. salt

·         1 tbs. tamarind juice

·         Crispy rice cake

Preparation

1. Pound the coriander root, garlic and pepper together thoroughly. 
2. Add coconut milk ¼ cups into the sauce pan on the mid heat and add the pound ingredient to fry until fragrant. 
3. Add shallot and mincemeat and continuous fry, seasoning with salt tamarind juice and sugar. 
4. Add remaining coconut milk and stir to combine. Remove from the heat and add roast grounded peanut. 
5. Serve with Khao Tang – rice crispy as you already prepare.

  

Rice Roll

Rice Roll or Por Peah Rice

This recipe I got from my friend, I call her Pa Dang (in Thai means Aunty Dang) these dish like Vegetarian Dish. It’s no meat, only rice and vegetable.

Easy to prepare too, just mix rice with cooked green bean, carrot and corn, Wrap with rice paper and deep fired. You can eat like snack or meal. It’s serve with tomato sauce or sweet & sour sauce.

Thanks to "Pa Dang" who share with me this recipe and gave me the idea to prepare snack or appetizer for my kids

"Poong Neang"

“Pong Neang” is the name of this snack. The meaning of this snack, they are compare to people have no hair. But this snack make from "sausage clotting with the flour".

When I’m young, I like to buy this snack from the market. Now new generation kids don’t know this snack so much. You still can find some place selling this.

This time I got this recipe from my web board (http://www.maejj.pantown.com/ or http://www.pantown.com/board.php?id=10764&area=4&name=board9&topic=2469&action=view ) but it’s in Thai. I’ll post the English recipe later.