Fish with Shitake Sauce ( Pa Tod Rad Sauce Had horm )

7:20 AM Posted In Edit This 1 Comment »

Another way to eat friend fish, shitake mushrooms, especially dried ones, add a delicious flavour to the fish, the vinegar adds a little bite and the soy a little saltiness.

500 gms Fish Suitable for Frying
2 Tablespoons Flour
Oil For Frying
6-10 Shitake Mushroom ( soak overnight if dried )
1 Grated Ginger
3 Tablespoons Light Soy Sauce
1 Teaspoon Vinegar
1 Tablespoon Corn Flour
Shredded Chinese Cabbage (For the base)

1. Clean the fish, gut and scrape the scales off. Your fishmonger will usually do this for you.
2. Cut diagonal score marks over the fish, to increase the surface that touches the oil and make more crunch.
3. Dry it with a piece of kitchen paper, cover with the flour, then shallow fry until the fish has a crunchy skin and is cooked through.
4. Slice the mushrooms, add to a pan with soy sauce, vinegar, grated ginger and heat until boiling.
5. Mix the corn flour, with a few tablespoons of water, mix into the pan with the soy mixture and stir until it thickens.
6. Shred the raw cabbage, lay it in the base, put the fish on top and pour the source over the top.

Coconut Flower Biscuits (Ka Noom Ja Mong Gud)

7:07 AM Posted In Edit This 0 Comments »

These biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds.

Ingredients Pai
240 gms Wheat Flour ( Cake flour )
1 Egg Tolk
100 gms Salty Butter
100 ml Water

1. Mix flour and butter, and rub between your fingers to form a fine crumb.
2. Add egg and water slowly and massage until mixed to a soft dough.
3. Roll flat and very thin, and cut out 2cm diameter circles.
4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes.

Ingredients for Ton Aigg
6 Egg Yolks
240 gms Wheat flour
100 gms Sugar
220 ml Coconut Milk

1. Heat a dry frying pan to make it hot.
2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside.
3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off and it's it's a slightly thick syrup. Leave to cool (it needs to be cooled enough before adding the egg yolks, warm is OK)..
4. Stir in the eggs yolks into the syrup one by one, stirring them in as you do.
5. Add the flour to this, stir it in and put on a medium heat.
6. Keep stirring, this will thicken to a firm paste. Keep stirring and cooking and stirring and cooking to cook through the paste. Leave to cool.
7. Form small balls of this paste in your hands, this forms the centre of your flour.
8. Make the leave pattern with a toothpick in each ball.

Ingredients for Nam Mong Gud
100 gms Pumpkin Seed (Almonds or Sesame seeds)
50 gms Sugar
50 ml Rose Water (Or water and vanilla essence)

1. Toast the pumpkin seeds in a dry pan.
2. Mix the water and sugar and heat until the sugar goes crystalized (at the fudge stage).
3. Mix in the pumpkin seeds and leave to cool.

Take a base, place the seeds as leaves around the base, then place a ball of the yellow paste in the middle.