Kanom Tom

Ingredients

1. Rice flour
2. Pan-dan leaves extract
3. Scraped coconut
4. Palm sugar
5. Salt

Instructions

1. Stir scraped coconut with palm sugar 2 tbs. and salt 1/2 tsp. with heat until it turns to yellow.
2. Make it to be a round shape.
3. Mix rice flour with pan dan leaves extract to make a dough.
4. wrap coconut ball with dough and make it round.
5. Boil water with Pandan leaves(optional).
6. Drop coconut balls in boiling water.
7. Wait until you see them float.
8. Remove them from the boiling water when it is floating and then mix them with scraped coconut.

Pad Thai

Ingredients

8 oz./250 g. pad Thai rice noodles or enough for 2 people
10-15 medium raw shrimp, shells removed
1 boneless chicken breast or 1-2 thighs, chopped up into small pieces
1.5 Tbsp. soy sauce
3-4 cloves garlic, minced
1-2 fresh red or green chilies (to taste), finely sliced
1 tsp. grated galangal OR ginger
4 green onions, sliced
1 egg
2 cups bean sprouts
1/3 cup dry roasted unsalted peanuts, chopped
2-3 Tbsp. vegetable oil
lime wedges for serving
PAD THAI SAUCE:
1/3 cup good-tasting chicken stock
3 Tbsp. rice vinegar OR white vinegar
1 Tbsp. lime juice
3-4 Tbsp. brown sugar
2 Tbsp. fish sauce
1 Tbsp. soy sauce
1/4 tsp. cayenne pepper

Instructions

1. Place chopped chicken in a bowl and toss with soy sauce (1.5 Tbsp). Set aside. Combine 'Pad Thai Sauce' ingredients together in a cup, stirring to dissolve sugar. Set aside.
2. Bring a large pot of water to boil. Dunk in rice noodles and cook approximately 6 minutes, OR until soft enough to bend easily, but still firm and a little 'crunchy' when you try to eat it ('undercooked' by regular standards). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
3. Heat a wok or large frying pan over medium-high heat. Drizzle in oil and swirl around, then add the garlic, chili, and galangal/ginger. Stir-fry 1 minute.
4. Add chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque (2-3 minutes). When pan becomes dry, add 1-2 Tbsp. of the pad Thai sauce - just enough to keep ingredients frying nicely.
5. Push ingredients to the side of the pan (if pan is dry, drizzle in a little oil). Crack egg into center and stir-fry quickly to scramble.
6. Add noodles plus 3-4 Tbsp. of the pad Thai sauce. Using two utensils, lift and turn noodles with other ingredients. Continue in this way, adding more sauce every minute or two, until all has been added and noodles are chewy-delicious and a little bit sticky (8-10 minutes).
7. Fold in bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually end up adding 1 Tbsp). Portion out onto individual plates and add a lime wedge on the side. Top with a small heap of chopped nuts. ENJOY!

Tau Pap

Ingredients

1 cup of sticky rice flour
10 tablespoons of floating
jasmine water
1 cup of boiled greenbean
1 cup of scrape coconut fruit
1/8 tablespoons of salt
1/2 cup of sugar

Instructions

1. Steam scrape coconut fruit for 5 minutes.
2. Knead sticky rice flour by add floating jasmine water little by little.
3. If you want many color, you can separate the flour and add color on.
4. Pick flour for sculpt it, make it circle then press it to flat shape and boil it.
5. Laddle it and add greenbean in the middle, then fold it to half circle or maybe roll it.
6. Roll over it with scrape coconut fruit.
7. Mix sugar, parch sesame and salt.
8. When serve, sprinkle it with ingredient no.7 and some greenbean if you want.

Rice noodle soup

Ingredients

125g rice vermicelli noodles
300g chicken mince
2 teaspoons grated fresh ginger
1 long fresh red chilli, seeded, finely chopped
1 tablespoon chopped fresh chives
1 tablespoon cornflour (see note)
1.5L (6 cups) water
2 teaspoons Salt Reduced chicken stock powder
1 stem lemon grass, cut into 4cm lengths, bruised
1 teaspoon fish sauce (see note)
1 tablespoon fresh lime juice
1 teaspoon caster sugar
300g snow peas, trimmed, halved
Sliced fresh red chilli, to serve

Instructions

1. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until soft. Drain. Divide among serving bowls.

2. Combine mince, ginger, chilli, chives and cornflour in a large bowl. Roll teaspoonfuls of the mixture into balls.

3. Bring the water to the boil in a large saucepan over high heat. Stir in the stock powder. Add the lemon grass. Bring to the boil. Reduce heat to low. Add half the meatballs and simmer for 5 minutes or until just cooked through. Use a slotted spoon to remove the meatballs and divide among 2 serving bowls. Repeat with remaining meatballs.

4. Stir the fish sauce, lime juice and sugar into the soup. Add snow peas. Remove from heat. Ladle the soup among serving bowls. Top with chilli.