Thai Mango Sticky Rice Recipe ~ Thai Dessert with Mangoes Step by Step. In Thai) is one of the reasons why I love going to Thai restaurants in Singapore.
Of course, Thai food is a close second in my list of favourite cuisines (first is Indian food, in case you had any doubts) and I love is what I thank them for the most. For those who haven't tried this popular Thai dessert, it's this beautiful pairing of fresh ripe Thai honey mango slices with sticky glutinous rice cooked in sweetened coconut milk. The combination works fabulous and I could eat just this for a meal if I was allowed to have my way. Every summer during mango season, I tell myself I will make this dessert this year when the flood the markets and are cheapest. They also need to be very ripe and sweet for it them to pair well with the sticky rice. The colour of the cooked rice in my pictures looks a bit brownish because I used raw sugar to sweeten the sticky rice. Preparation time: 1 hour Cooking time: 15 minutes Serves 2-4 Ingredients: 1. It will become quite mushy as it cookes and gets softer. Thai Mango Sticky Rice Recipe ~ Thai Dessert with Mangoes Step by Step.
Inato lang Filipino Cuisine and More: PINTOS ( CEBUANO SWEET TAMALES) I have made this a couple of times but was never satisfied.
I have not made this for years until my daughter reminded me about the sweet tamales i use to make while we were at Mexicantown during the Cinco de Mayo. So, i revisited the recipe did some tweaking and finally i believe i perfected the recipe this time=;) Ingredients: 3 cups scraped young corn (from fresh young corn on the cob) 1 can condensed milk 2 egg yolks 2 tbsp. melted butter 1/4 cup cornstarch 1/4 cup masa harina (corn meal)*** ***you will have to adjust the amount of cornmeal depending on the consistency of the mix. 1. 2. 3. Khanom Krok / Thai Coconut-Rice Pancakes - Zesty South Indian Kitchen. Thai Mango Sticky Rice Recipe ~ Thai Dessert with Mangoes Step by Step. Khanom Ba Bin - Coconut Pancake, Thai Street Food Recipe » Temple of Thai. Thai Coconut Pancake (Click to enlarge) This Thai-style coconut pancake is cooked on a hot griddle and is a favorite street food.
Because it is made with two types of rice flour, it is gluton free. For more Thai dessert recipes see Kasma Loha-unchit's award winning cookbook It Rains Fishes. Legends, Traditions and the Joys of Thai Cooking. Ingredients 1 cup glutious rice flour 1/2 cup rice flour 1 cup granulated sugar 1/4 tsp salt 1 large egg 2 cups finely shredded fresh mature coconut 1 cup limestone water (see recipe below), scented with bay toey (pandanus leaf) essence or 1 tsp vanilla 2-3 tbsp peanut oil Preparation Mix the 2 kinds of flour, sugar and salt and knead with the egg and shredded coconut. Grease the heated surface of a griddle with the peanut oil. The coconut mixture can also be baked in a well greased pan in the oven, at 350 degrees for 20-30 minutes, depending on the thickness of the cake.
Limestone Water: 1 container of limestone paste, red or white. Thai Pumpkin Coconut Soup recipe. Prep time 15 minutes Total time 5 hours 30 minutes Portion size 8 Ingredients 8 cups 8cups(2 L) (2 L) cubed peeled pie pumpkin or winter squash, (2-1/4 lb/1 kg)1 1red onionred onions, chopped2 tbsp 2tbsp(30 mL) (30 mL) grated fresh ginger3 3cloves garlic, chopped1 1small red chili pepperred chili peppers, (such as Thai bird1 can (400 mL) 1can (400 mL)coconut milk3 cups 3cups(750 mL) (750 mL) vegetable broth2 tbsp 2tbsp(30 mL) (30 mL) fish sauce1/2 cup 1/2cup(125 mL) (125 mL) chopped fresh cilantro2 tbsp 2tbsp(30 mL) (30 mL) lime juice1 tbsp 1tbsp(15 mL) (15 mL) packed brown sugar This recipe's ingredients have been scaled and recalculated for your automated grocery list.
The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Preparation In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Cover and cook on low for 5 to 8 hours. Using immersion blender, purée soup until smooth.
Cauliflower Crust Pizza. I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued.
A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved?
Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Source: Eat.
Bento box supplies. High protine. Asian, thai, indian. Quick and easy. Desser.