COCONUT CUSTARD

Traditional dessert from Thailand, Can be steamed or baked. Often served with a selection of fruit.

INGREDIENTS :

• 4 Eggs
• 1 Cup brown sugar
• 1 Cup coconut milk
• 1 Teaspoon vanilla flavoring

Decorations ;

• Mint leaves
• Icing sugar
• Fruits

DIRECTIONS :

• Preheat oven to 300 °F / 150 °C.
• Whisk the eggs and sugar in a mixing bowl until smooth.
• Add the coconut milk.
• Strain the mixture and  add the vanilla flavor.
• Pour into individual ramekins, stand in a baking pan.
• Carefully fill the baking pan with hot water to reach halfway up the outside of the ramekins.
• Bake for about 35 to 40 minutes or until the custard are sets.
• Remove from the oven to cool.
• Turn out on to a plate and serve with slice fruit, decorate with mint leaves and sprinkling of sugar.

COOKING TIPS :

• To test whether custard are set, insert a toothpick into the center.
• Palm sugar are good replacement for brown sugar.
• Spray the ramekins with cooking oil.

WATCH COCONUT CUSTARD COOKING VIDEO :

TOM KHA GAI

Chicken in coconut milk, with aromatic Thai flavor of galangal and other spices. Kha means galangal, somewhat similar to ginger.





Ingredients :

• 2 Cans of coconut milk
• 2 Cups of chicken stock
• 2 Stalks of lemongrass
• 6 Kaffir lime leaves
• 6 Slices of galangal
• 1/4 Cup fish sauce
• 1 Cup mushrooms, thinly sliced
• 1 Cup Chinese cabbage
• 1 Lbs chicken breast
• 4 Bird's eye chiles, thinly sliced
• Cilantro leaves

Directions :

• In a deep pan or pot, put the chicken stock and bring it to a boil.
• Add the coconut milk, galangal, lemon grass and kaffir leaves.
• Bring it to a boil, then simmer in  low medium heat.
• Season with fish sauce and taste.
• Add the chicken, mushrooms and Chinese cabbage.
• Simmer and cook until the chicken is tender.

Cooking Tips :

• Garnish with cilantro, basil and sliced chilli.
• A healthy squeeze of lime juice in each bowl or lime wedges on the side.
• Add fish sauce slowly until you find the desired saltiness and taste.

TOM YUM

Tom Yum is probably one of the most well-known Thai recipes. It’s uniquely characterized by its distinct hot and sour flavors, with fragrant herbs generously used is usually made with prawns, chicken, fish, or mixed seafood and vegetables.




Ingredients :

• 20 Pcs tiger prawn or shrimp
• 2 Cups chicken stock
• 3 Cups of water
• 4 Stalks of lemongrass
• 4 Fresh coriander roots
• 8 Tomatoes, cut into quarters
• 6 Fresh lime leaves
• 1 Pcs lime, juice only
• 1/2 packed of Sinigang mix or tamarind
• 3 red chillies, thinly sliced
• 1 Thumbsize fresh galangal, feeled and slice
• 1/4 Cup palm sugar or brown sugar
• 4 Red chilli
• Fish sauce to taste

Directions :

• Use only the lower 5" of the lemon grass stalk. Thinly slice, then crush or mince.
• Pound in a mortar or crush the coriander roots.
• Place the stock and water into a large pan over a high heat and bring to the boil.
• Add the lemongrass, coriander roots, galangal, lime leaves, lime juice, tamarind water and red chillies.
• Return to the boil, then reduce the heat and simmer for 15-20 minutes.
• Add shrimp, onion, tomatoes and okra (ladies finger) or any vegetables.
• Simmer 5-6 minutes, or until shrimp are pink and plump.
• Add fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste.
• Add prawns and cook for a further 2 minutes, or until completely cooked through.

Cooking Tips :

1. Garnish with Thai basil or coriander and a wedge of lime.
2. Rice noodles can also be added for a delicious noodle-soup version of Tom Yum.
3. Chicken can be added of your choice.