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Dec6
Ga Ya Sat Bi Tua : Coconut Rice Nut Ring
Filed under: Thai Desserts; Tagged as: Bi Tua, Coconut, Coconut Rice Nut Ring, Ga Ya Sat, Ga Ya Sat Bi Tua, Nut, Rice, RingNo Comments
This ring is made from young shredded coconut, bi-tua (pandan leaves) flavouring, nuts, and puffed rice. It’s Thailand’s version of crunch bars and eaten at the new year in April. I’ve pressed it into a tom yum pan to get that donut shape.
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Dec5No Comments
Another use for mee krob (crunchy rice vermicelli) is this snack. This snack is crunchy rice and dates made into a semi-sweet dessert. I like to mould it into a tom yum pan and serve it sliced with dates in the center, as in the photograph.
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Dec5No Comments
This is a traditional dessert of Thailand, but rice cakes are time consuming to make, and so I’ve made the recipe using store bought rice cakes.
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Dec5
Koa Na Gai : Baked Rice & Chicken Curry
Filed under: Chienken, Curries, Thai Cuisine; Tagged as: Baked, Baked Rice & Chicken Curry, chicken, Chicken Curry, Curry, Gai, Koa, Koa Na Gai, RiceNo Comments
This is a dry baked chicken curry, served with plenty of salad and vegetables.
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Dec5
Koa Mook Gai : Chicken Rice Curry With Coconut
Filed under: Chienken, Curries, Thai Cuisine; Tagged as: chicken, Chicken Rice Curry With Coconut, Coconut, Curry, Gai, Koa Mook, Koa Mook Gai, RiceNo Comments
This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish.