Thai Spicy Pork Salad (Larb Moo)

Recipe is from my Thai friend , I make some changes. 

Ingredients

300g Minced Pork
4 Shallots ~sliced
1/4 cup Basil leaves
8 Cherry tomatoes
3-5 tablespoons of freshly squeezed lime juice
1 tablespoon of crushed dried chili
1 tablespoons of fish sauce
1 tsp of Sugar
2 Red Chilies

Methods

1. Heat the wok add in 1 tbsp of oil and stir in minced pork. Stir thoroughly about 5 minutes until pork are cooked.

2 Remove from the heat and add in sugar, sliced shallots, basil leaves, cherry tomatoes stir evenly.

3. Add in lime juice, chili, fish sauce and fresh chili. Mix well and ready to serve with rice or lettuce wrap.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of Frozen Wings

Doll Kuih ( Pumpkin Purple Sweet Potato Kuih 双色金瓜番薯糕‏)

食谱来饮食画报　

**我做了少许更改，我把 橙色番薯换成了金瓜**

今天再来做双色金瓜番薯糕，把今天切的另一半金瓜给用完．第一次做这个糕点．．出奇的好吃．喜欢它那QQ 的口感和那鲜艳的颜色！（纯天然颜色）

双色番薯糕

上层材料 ：-

400g 紫色番薯

130g 白糖

200ml 椰浆 

80g 木薯粉

40g 粘米粉

20g 绿豆澄粉 Heon kwe flour

少许 盐

50ml 清水

下层材料 ：-

400g金瓜

130g 白糖

200ml 椰浆

80g 木薯粉

40g 粘米粉

20g 绿豆澄粉 Heon kwe flour

少许 盐

50 ML 清水

装饰材料 ：-

适量 椰丝 （ 蒸5分钟 ） ( 我没放）

适量 盐

做法 ：-

1.上层 ：把糖，椰浆和清水混合，加入紫色番薯泥拌匀 ，过筛再加入粉类与盐拌均.待用。

2.下层 ：把糖，椰浆和清水混合，加入橙色番薯泥拌匀 ，过筛再加入类粉与盐拌均.待用。

3. 我用娃娃模，每层蒸5分钟

4.最后一层再蒸 20分钟即可。

5.待冷后用胶刀切，喜好吃原味或可沾上椰丝 。

温馨提示 ：-

1. 最好把蒸好的糕（待凉时）稍微盖一盖，以免上层被风吹干出现硬层。

双色金瓜番薯糕‏ Pumpkin Sweet Potato Kuih

食谱来饮食画报　
**我做了少许更改，我把 橙色番薯换成了金瓜**


今天再来做双色金瓜番薯糕，把今天切的另一半金瓜给用完．第一次做这个糕点．．出奇的好吃．喜欢它那QQ 的口感和那鲜艳的颜色！（纯天然颜色）

双色番薯糕

上层材料 ：-
400g 紫色番薯
130g 白糖
200ml 椰浆
80g 木薯粉
40g 粘米粉
20g 绿豆澄粉 Heon kwe flour
少许 盐
50ml 清水


下层材料 ：-
400g金瓜
130g 白糖
200ml 椰浆
80g 木薯粉
40g 粘米粉
20g 绿豆澄粉 Heon kwe flour
少许 盐
50 ML 清水

装饰材料 ：-

适量 椰丝 （ 蒸5分钟 ） ( 我没放）
适量 盐


做法 ：-
1.上层 ：把糖，椰浆和清水混合，加入紫色番薯泥拌匀 ，过筛再加入粉类与盐拌均.待用。
2.下层 ：把糖，椰浆和清水混合，加入橙色番薯泥拌匀 ，过筛再加入类粉与盐拌均.待用。
3. 我用各种小模，每层蒸５分钟
4.最后一层再蒸１５分钟即可。
5.待冷后用胶刀切，喜好吃原味或可沾上椰丝 。

温馨提示 ：-

1. 最好把蒸好的糕（待凉时）稍微盖一盖，以免上层被风吹干出现硬层。

Sweet & Sour Pickled Pumpkin 腌金瓜酸

My kids decorated these pumpkins. 

Halloween season is over. You probably have some pumpkins sitting on your porch and you might be wondering what to do with them now.  Don't just composing or throw them away. My house have 5 cute pumpkins. I will try to cook, bake, steam, fried, marinated them week by week. Today i made this Pickled pumpkin. It is really delicious and refreshing! 

Ingredient

500g Pumpkin
1/2 tsp Salt
4 tbsp Sugar
4 tbsp Vinegar
2 tbsp Lime juice
3 red chilies
5 Dried sour plums


Method:

1. Peel and sliced pumpkin
2. Combine pumpkin , red chilies and dried sour plum in a salad bowl.
3. Stir in vinegar, salt, sugar and lime juice mix well and transfer the mixture to a clean jar or container.
4. Store in refrigerator between uses.

P/S : Sugar and vinegar may add more to taste.

　

Tom Ka Gai ( Thai Coconut Chicken Soup)

I am forever indebted to my Thai friend for introducing me to this Tom Ka Gai. We cooked this in the uni hostel room with only a pack of Tom Ka paste and ingredients by using a rice cooker. It bring back lots of good memories whenever I cook this soup. Now this tasty Thai soup is our house's all time favorite soup. Even my kids also love it with its minor spicy taste. All my friend who try it will surely like to have the recipe. I love to put more vegetables to this soup. Taste very good with all kind of vegetables.

Tom Ka Paste can easily buy from supermarket. 

Ingredients

1 package Tom Ka paste
1 can 400ml Coconut Milk
1 stalk Lemon Grass
500 g Chicken breast sliced n marinated with soy sauce and corn flour
1 Egg plants
1 pack Button Mushrooms
1/2 can of sliced Bamboo Shoots
300g String Beans
1/2 bowl of Cherry Tomatoes
 Fish sauce to taste
Lime juice

* Can add more nam prik pao ( Thai chili paste) if want more spicy taste

Method

1. Boil 200ml coconut milk and 200ml water in a wok add in Tom Ka paste.
2. Add in string bean, egg plant, bamboo shoot and lemon grass cook for 5 minutes.
3. add in chicken simmer for another 5 minutes.
4. Add another 200ml coconut milk , mushroom and tomato cook for another 5 minutes or bring to boil.
5. Ready to serve after add in fish sauce and lime juice to taste.

Can eat 2 bowls of rice with this yummy tom ka gai ! 

I am submitting this post to Asia Food Fest  ( Thailand ) - November Month hosted by Lena of Frozen Wings 

Tom Yum Goong

Recipe adapted from All Recipes.com I make some changes to the recipe.

Ingredients

1/2 lb shrimp - peeled
1/2 lb baby squid
1/2 bowl fresh scallop
12 mushrooms (sliced)
2 tomatoes
4 cups water
3 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chilli  (padi birds eye chilli)
11/2 tbsps fish sauce
11/2 lime juice
1 tsp sugar
1 tsp chilli paste (hot)
2 tbsp soup (tom yum paste optional)


Method:

1. Trim lemongrass and cut into matchstick size pieces.
2. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
3 Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps ,squids,tomatoes and mushrooms. Cook for further 10 minutes. Garnish with basil leaves.

I am submitting this post to Asia Food Fest  ( Thailand ) - November Month hosted by Lena of Frozen Wings

Hokkaido Cup Cake

Hokkaido Chiffon cupcakes
*makes 8 cupcakes


Ingredients: 3 egg yolks
40g corn oil
60g milk
90g Low Gluten flour


3 egg whites
1/4 tsp cream of tartar
60g castor sugar



Fresh cream filling:
60g dairy whipping  cream
10g Sugar
( Whipped till soft peak )

Method
1. Whisk egg yolk,add in oil and milk and mix well.
2. Sift flour into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till soft peak.
4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.
5. Fill the mixture into the cups.
6. Bake at pre-heated oven at 170c for 30- 35mins. Leave cool.
7. Make a small hole at the middle, pipe the cream into the cake.
8. You can either chill before serving or have it straight after filling in the cream.



北海道戚风杯子蛋糕 (可做8个杯子蛋糕 )
蛋白3个
塔粉1/4tsp
糖60g
(打至硬性发泡）

蛋黄3个
牛奶60g
低粉90g
corn oil 40g
香草精适量（我没放）

内馅
60克鲜奶油
10克糖

内馅做法把鲜奶油和糖一起打发。

制作过程- 做法：
1.）把蛋黄打匀，加入corn oil,牛奶,低粉拌匀。偹用。
2.）把蛋白打至粗泡泡后加入Tartar粉打起。慢慢加入糖。打至硬性发泡。
3.）把1/2份蛋白加入蛋黄糊中拌匀。
4.）再倒回剩余蛋白里，轻轻拌匀即可。
5.）把面糊倒入纸杯里，7/8分满就好.
6.）以170度烤30-35分钟.
7.）待凉后才挤入内馅和装饰，然后冷藏才好吃的!