Tuesday, December 16, 2008

Kratong Thong ( Golden Cups )

Kratong Thong (Golden Cups)
1. Mix all the batter ingredients together. Heat the oil in a saucepan until hot and heat the mould by dipping it into the hot oil. Remove and pat lightly with paper towels. Dip the outside of the mould into the batter and back into the hot oil and fry the cup until light brown. Remove the mould and cup from the oil and allow to cool; the cup will become loose after about 5 minutes. Use a fork to remove the shell from the mould, then strain any cooked bits of dough from the oil. Repeat the procedure eith the remaining Batter and set the cups aside to cool.

2. To make the Filling, pound the coriander roots, garlic and peppercorns until fines. Heat 2 tablespoons oil in work or saucepan over medium heat. Cook the pounded mixture until fragrant. Add the chicken,cooking and stiring, until the meat changes colour. Add the onion and corn. Cook the mixture for 3 to 4 minutes, or until the onion is soft. Stir in the Maggi, soy or fish sauce and sugar and continue to cook until the mixture is well combined and dry. Remove from the heat to cool.

3. Spoon the filling into the cups just before serving. Garnish each with chopped coriander and red chilli shreds.

Kratong Thong (Golden Cups)
- 225g ( 1 ½ cups ) plain flour
- 1 egg
- ½ teaspoon salt
- 225ml ( 1 cup less 2 tablespoons ) cold water

- 2 coriander ( cilantro ) roots
- 3 cloves garlic, peeled
- 10 whole peppercorns
- 2 tablespoons oil
- 125g ( ½ cup ) diced chicken breast
- 25g ( ¼ cup ) diced onion
- 320g ( 2 cups ) whole kernel corn
- 2 tablespoons Maggi, light soy or fish sauce
- 1 tablespoon granulated sugar
- 1 fresh red chilli, shred-ded
- 1 sprig fresh coriander ( cilantro ), roughly chopped

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