Recipe
Caramel Apple Pie
food Food type Main Ingredients Take time Serve Western food Sweets Fruit 45 Min 1 place
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Sticky rice with longan
food Food type Main Ingredients Take time Serve Thai Sweets Fruit 45 Min 1 place ingredient 400 grams Aero 100% UHT coconut milk 1000 ml. 2 grams of rice flour 1 gram salt 15 grams pandan leaves 1 kilogram of fresh longan pulp, pitted 400 grams of glutinous rice 500 grams of white sugar 3 liters of water 1 gram salt 50 grams of tapioca flour 100 grams of tapioca flour Preparation Coconut milk portion Separate a small amount of coconut milk and mix with rice flour. Stir until dissolved. Mix the remaining coconut milk with the coconut cream and put it in a pot. Add the tied pandan leaves and salt. Mix well and bring to a boil. Gradually pour the dissolved rice flour into the pot and stir quickly until boiling again. Turn off the heat and remove from heat. Glutinous rice portion Wash the glutinous rice thoroughly. Soak the washed rice in warm water for about 15-20 minutes. Steam the soaked rice for 30-35 minutes and set aside. Mix tapioca flour and tapioca flour together, then add water and stir until the flour dissolves. Pour plain water into a pot, add pandan leaves and tie them together until the water boils. Pour the mixed flour into a pot and add the sugar and stir quickly to combine. Pour cooked sticky rice into the pot prepared in step 3. Stir until the sticky rice breaks up and mixes with the flour water. Then add the peeled fresh longan. Stir until well blended. Set aside for a while. Then serve with the prepared coconut milk.
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Fruit Smoothie Bucket
food Food type Main Ingredients Take time Serve Thai drink Fruit 15 Min 1 place ingredient 200 ml coconut water 50 grams coconut meat 30 ml syrup 600 grams of ice 45 ml. Orange Syrup 100 grams of frozen mandarin orange pulp 80 grams of fresh orange pulp for decoration 3 grams rosemary leaves Preparation Combine coconut water, coconut meat, syrup and ice in a blender. Blend until smooth. Scoop into a container and set aside. Mix orange syrup and syrup together. Pour into a blender, add ice and frozen orange pulp, blend until smooth, then scoop into a container and set aside. Pour the blended coconut mixture into a glass, half full, followed by the blended orange juice. Garnish with fresh orange zest and rosemary.
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Mango Salad with Fresh Shrimp
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad Fruit 20 Min 1 place ingredient 160 grams of 6 peeled fresh shrimps 1 bottle of soda water 120 grams of raw, sliced Nam Dok Mai mangoes 10 grams grated carrots 5 grams of celery 15 grams of chopped shallots 15 grams of cherry tomatoes 60 grams of ready-made dressing 30 grams of jaew dipping sauce 15 grams of fried peanuts 3 decorative flowers Preparation Cut fresh mango and set aside. Grate the carrots, chop the celery, shallots and tomatoes. Soak the shrimp in soda water for 3 minutes. Mix the ready-made dressing and jaew sauce together. Add the carrots, shallots, celery, tomatoes and mangoes and mix well. Add fresh shrimp and mix. Scoop into a serving dish and sprinkle with fried peanuts.
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Mango Yogurt Tart
food Food type Main Ingredients Take time Serve Thai Sweets Fruit 45 Min 1 place ingredient 150 grams yogurt 10 grams of sweetened condensed milk 3 sheets gelatin sheets 10 ml hot water 10 cups frozen tart shells 100 grams of ripe mango 2 grams of edible flowers, 10 flowers Green peas Preparation Place the dough on a baking tray and add the mung beans. Bake at 180 degrees for 10 minutes. Remove the mung beans and let it cool. Soak the gelatin sheets in cold water until they soften. Mix gelatin with hot water and stir until dissolved. Mix yogurt, condensed milk and gelatin. Scoop the yogurt mixture into the tart shells and refrigerate until the yogurt sets. Cut ripe mango into cubes. Scoop ripe mango onto the tart and decorate with flowers.
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Mango Soda Suzette - by Chef Toi
food Food type Main Ingredients Take time Serve Thai drink Fruit 25 Min 1 place Preparation Mango Fizzy Mango Fizzy Mango Fizzy
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