Cho Muang (Steamed Flower shaped Dumpling with an Exotic Chicken filling)
Khanom Luk Choob (fruit shaped Sweet Beans dessert)
Recipe for Khanom Luk Choob:
Ingredients: 1 cup Mung Bean (500g), 2 1/2 cup sugar, 1 1/2 cup thick coconut milk
For gelatine: 2 tbsp Gelatine powder, 2 cups water, 1/4 cup sugar, food colouring
1. Leave the mung bean in water for 3 hours and then steam
2. Grind the mung bean well and mix it with the sugar and coconut milk
3. Heat it on medium heat until it dries out
4. Leave to cool
5. Once cooled, mould into fruit shapes
6. Use the food colouring to colour the fruit shapes
7. Dissolve the gelatine in boiling water and add all the sugar. Dip the fruit shapes in the gelatine a few times.
8. Leave them to dry and decorate with leaves if required
4 desserts here:
a) directly in front: Sampannee
b) behind left side: Khanom Ar Lor (Emerald Swirls)
c) behind right side: Kasorn Lam Jiak (Roast Pancake with Coconut stuffing)
d) in the middle: Woon Krob (Crispy Gelatin)
Recipe for Sampannee:
Ingredients: 1/2 cup wheat flour, 1/4 cup cassava flour, 2 cups coconut milk, 2 cups sugar
1. Mix coconut milk and sugar. Put in the jar pot for sugar include with coconut milk.
2. Put wheat flour in coconut milk. Stir up cassava flour and coconut milk until it is lump and lift down. Stir with paddle.
3. Dip up in plate with cassava flour and then lift down into a tray
4 desserts here:
a) golden coloured threads: Foi Thong (Sweet Shredded Egg Yolk)
b) lower level oval shapes: Khanom Met Khanoon (sweet dessert shaped like jackfruit seeds)
c) cup shaped desserts: Thong Yip (Sweet Egg Yolk Cup)
d) round shapes at the top: Thong Yod (Golden Rain Drops)
Recipe for Foi Thong:
Ingredients: Yolks from 10 duck's eggs and 5 hen's eggs, 3 cups sugar, 2 cups water scented with jasmine, 1 piece thin white cloth for filtering
1. Put all the yolk ono a piece of thin white cloth, fold it up, and squeeze the cloth to filter the yolk through it.
2. To make syrup, boil sugar in water scented with jasmine in a pot. When all the sugar dissolves, take the water to be filtered before continuing stewing it until bubbles appear all over the surface.
3. Pour the yolk through a narrow funnel which is placed over the pot of syrup so that the yolk will become golden threads in the syrup.
4. Use a long pointed piece of wood to stir the golden threads in the syrup until they become smooth. Then remove them from heat and wrap them around themselves so that they form the shape of a rectangle.
My friends, Mr. & Mrs. Tan waiting happily for their turn at the complimentary massage for visitors. No charge, just some some tipping into the tipping box.
A Thai fashion & cultural show kept visitors entertained and photographers busy with their cameras.
A exhibitor selling various decorative and aromatheraphy items, ... just what you need to set up your own Thai spa at home....
Coca restaurants group was there too...
Opposite my table was this Thai-made Wasabi sauce booth that gave out free food samplings for dipping with their wasabi sauce. Here the 'chef' is cooking instant roti canai.
JASPAL - the fashion line from Thailand
Free Lactasoy samplings here...
PAMA instant vermicelli .... these sold out very fast!
Some Thai-made seaweed snacks....
Tipco fruit juice line....
