Crispy Pancakes

khanom buang - Crispy Pancakes

This is a nice snack you often see being cooked by the side of the road. It is called khanom buang.It looks a bit like Mexican tacos but the taste is of course very different. The pictures here were taken near Paknam market.

It looks simple but I assure you that it is harder than it looks. First he spread a batter mix onto the hot plate. When this was just starting to set, he then spread on top a generous helping of coconut cream.

khanom buang - Crispy Pancakes

He then placed on top of this a variety of different toppings. One version has shredded coconut and golden threads. This is made from strips of egg yolk. It is the lighter orange mixture. Another version has shredded coconut and either coriander or chopped spring onions. In the photos you can see a darker orange mixture which is in fact shredded coconut with a colouring agent.

khanom buang - Crispy Pancakes

Try some the next time you are next in Thailand. They are very tasty.

Khanom Krog

Khanom krog are an hors d'oeuvre made of rice flour, onions, coconut meat and various other ingredients. They're light and delicious and are baked on a specially made Baking Tray with round indentations on the surface. It is usually made of local pottery and coals or charcoal is burned in the bottom area to heat the baking plate. Many northern Thais enjoy the simple Khanom Krog without added condiments or snack items, but just as often this snack is topped with shrimp, egg pudding, pumpkin or other sweet or salty snacks to add to both the decoration and the taste. This is a typical way for the Khanom Krog to be served in the home when visitors come. Many Thai women engage in the baking and decoration of Khanom Krog in the same way that western women enjoy baking cookies for visitors. There is not much comparison in taste, but the idea is similar.

Khanom Krog

Ingredients :
- 0.5 kg of rice flour
- 1 cup of ground fresh onion stems
- 1/2 cup of fresh coconut flaked

Instructions :
- 1/4 cup of sticky rice flour
- 2 1/2 cups of fresh water
- 1/4 cup of white sugar
- 2 teaspoons of clear
- A few dashes of vegetable oil

1.Thoroughly mix the rice flour and sticky rice flour along with fresh water. Leave sit for some time. Squeeze the fresh coconut meat with water to obtain 2 cups of coconut cream. Add salt and sugar. This coconut cream will be used for the topping later.

2.Each ceramic baking tray has several cups with lids. The entire set must be put on top of a charcoal stove. Clean the tray neatly and dry it. Each cup is wiped with vegetable oil.

3.When the baking tray becomes hot, add the mixture to the level of 2/3 in each cup. Add coconut cream to the top along with onion and cover with the lid.

4.When each cup is cooked well, remove and serve.

5.Each piece of Khanom Krog can be put together to form an oval bite - sized piece.

Tod Mun Goong - Thai Shrimps Cakes

Ingredients
- 250 grams medium-sized shrimps, cleaned, shelled and deviened

- 50 grams pork fat

- 2 teaspoons sugar

- 3 tablespoons fish sauce

- 2 teaspoons white pepper

- 3 cups oil for deep frying

- sweet plum sauce (dipping sauce)

Thai Shrimps Cakes

Preparations
1. Place all the ingredients in food processor and blend till form smooth paste.

2. Pour the breadcrumbs in a plate. Then use a tablespoon to form small (2" wide, 1/2" thick) patties of prepared shrimp mixture and put it in the breadcrumb plate, flip it upside down with care until all patties coated with breadcrumbs.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry till golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with fresh vegetable and sweet plum sauce.

Thai snacks you want to eat

Thai people love snacking in general. They usually while away vacant time munching and nibbling an array of sweet and savoury food items, including fruits, nuts, and desserts. This is evidenced by the exotic snacks being prepared and sold at Thai restaurants and food stalls.

Savoury snacks for Thais include "hmu ping" and insects. Hmu ping is grilled, skewered pork that becomes a delicious dark brown when the marinade mixes with the meat juices and caramelises. It is sold by the stick at relatively affordable prices. It is ideal to be eaten with sticky rice. Insects, on the other hand, include grasshoppers, crickets, silkworm pupas, water beetles, and flying termites that are deep fried and sprayed with fish sauce. They may look awful to most people, but some claim they taste good.

Khao niaw ma muang

Meanwhile, notable sweet snacks in Thailand include "khao niaw ma muang" or mango and sticky rice, and "khanom" or pastry. Thai sweets are tasty and satisfying in themselves. When you visit Thailand, the mango and sticky rice pair will surely become your favourite. This is available throughout the year, specifically in spring and summer when mangoes are abundant. Sticky rice is sweetened, and then cooked with coconut milk. It is then served with fresh mango slices on top. On the one hand, Thai pastries called khanom is quite varied that even Thais can hardly recognise them all. The trick is to look for a variety that smells and looks right for you. You may experiment by eating several types to find a personal favourite. Khanom is cleverly shaped and cooked inside small pastry tins or in sheets, which are later cut into squares. It is made of rice flour, bean paste, coconut milk, sugar, eggs, peanuts, sesame seeds, etc.

Tung Thong ( Golden Sacks )

Tung Thong (Golden Sacks)
1. Pound the coriander roots, garlic and peppercorns until fine. Transfer to a mixing bowl. Add the prawns, pork, noodles, water chestnuts, salt, fish sauce and half of the pounded garlic mixture and stir well to combine

2. Heat 2 tablespoons of oil in a work or frying pan over medium-high heat. Add the remaining garlic mixture and cook, stirring, until golden. Add the prawn mixture and cook, stirring, for 4 or 5 minutes. Remove from the heat

3. Place a spring roll wrapper on aflat surface and spoon 1 tablespoon mixture onto the centre. Gather the edges together to from a small sack. Tie the sack with a spring onion leaf and set aside. Repeat with the remaining wrappers.

4. Heat the 750ml (3 cups) oil in a work over medium heat and gently put the sacks in the oil. Cook the sacks until golden brown. Remove from the oil with a slotted spoon. Drain on a wire rack. Serve with Sweet and Hot Plum Sauce

Tung Thong (Golden Sacks)

- 3 coriander (cilantro) roots
- 5 cloves garlic, finely chopped
- 5 black peppercorns
- 180g ( 1 cup ) finely chopped prawns
- 180g ( 1 cup ) ground pork
- 120g ( 1 cup ) beanthread noodles, soaked 20 minutes, drained and cut into 5cm (2 in) lengths
- 6 water chestnuts, finely chopped
- 750ml ( 3 cups ) plus 2 tablespoon oil
- 1 teaspoon salt
- ½ tablespoons fish sauce
- 30 small spring roll wrappers
- 30 spring onion ( scallion ) leaves, blanched
- Sweet and hot plum sauce ( Nam Jim )

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)

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

Filling
- 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

Kari Puff ( Curry Puffs )

Kari Puff (Curry Puffs)
1. To make the stuffing, combine the chicken with the salt and soy sauce and set aside

2. Pound the coriander roots, peppercorns and garlic until smooth. Heat the oil over medium heat until hot. Add the garlic paste and stir-fry 2 to 3 minutes, or until fragrant. Add the meat and continue to fry until the meat changes colour. Add the curry powder, Maggi, salt and palm sugar and stir well to combine.

3. Add the onion and potatoes and continue cooking until the mixture looks dry. Adjust the seasonings. Set aside to cool

4. Roll out the dough and cut into 24 circles 9 cm ( 3 ½ in ) in diameter. Place 1 tablespoon Stuffing slightly off the centre of each circle, Fold each in half and pinch the edges to close.

5. Heat the oil and fry the puffs until golden, or bake at 200 C for 12 minutes.

Kari Puff (Curry Puffs)

*The puffs can be made with many kinds of stuffing, including potatoes and taro root; you may also substitute diced or ground beef for the chicken. Or if you want a vegetarian version of the dish, replace the meat with beancurd.

- 250-g ( ½ lb ) packet frozen puff pastry
- 750ml ( 3 cups ) oil

Stuffing
- 450g ( 1lb ) boneless, skinless chicken breast, diced or ground
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 5 coriander (cilantro) roots
- ½ teaspoon white peppercorns
- 5 cloves garlic. Peeled
- 2 Tablespoons oil
- 2 teaspoons curry powder
- 3 tablespoons Maggi sauce
- 1 teaspoon salt
- 200g ( 1cup ) diced onion
- 450g ( 1lb ) sweet potatoes, cooked and diced

Khao Tang Na Tang ( Rice Crispy with Dip )

Khao Tang Na Tang (Rice Crispy with Dip)
- 500ml ( 2 cups ) oil
- 225g ( ½ lb ) fried rice cakes (purchased)
- 1 dried chilli, soaked 20 minutes
- 1 coriander ( cilantro ) root, roughly chopped
- 4 cloves garlic
- 1 teaspoon whole black peppercorns
- 375ml ( 1 ½ cups ) coconut milk
- 160g ( 1 cup ) lean ground pork
- 90g ( ½ cup ) peeled and coarsely chopped shrimp meat
- 100g ( ½ cup ) ground toasted peanuts
- 1 tablespoon tomato paste
- 2 tablespoons palm sugar
- 1 tablespon fish sauce
- ½ teaspon salt
- 2 tablespoons thinly sliced shallots
- 1 sprig fresh coriander ( cilantro ), roughly chopped
- 1 fresh chilli, thinly cut crosswise

Khao Tang Na Tang (Rice Crispy with Dip)

1. Heat the oil in a work or large saucepan over medium heat. Deep-fry rice cakes, a few at a time, until lightly golden. Remove and set aside.

2. Pound the chilli, coriander root, garlic and peppecorns until fine

3. Heat the coconut milk in a saucepan over medium heat until it comes to the boil. Add the pounded mixture and stir a few times. Add the pork and shrimp and stir until well mixed. Add the peanuts and continue cooking for 5 minutes. Add the tomato paste, palm sugar, fish sauce and salt and continue to cook for 15 minutes more. The consistency should resemble chilli con carne

4. Remove the mixture from the heat and put into a serving bowl. Sprinnkle with the shallots, coriander and chilli. Place the bowl on a platter and surround with the rice cakes. To serve, spoon the dip over each piece of cake.

Sate’ Muu ( Pork Satay )

Sate' Muu (Pork Satay)
1. Combine the Marinade ingredients in a blender and process until smooth. Pour the mixture into a large bowl.

2. Stir in the sweet soy sauce and add the pork cubes. Marinate the meat for at least 2 hoyrs

3. To make the Peanut Sauce, heat the oil in a work over high heat. Add the Red Curry Paste and crispy shallots and stir until fragrant, about 3 minutes. Add the remaining ingredients and stir well. Reduce the heat to low and cook until the mixture begins to thicken ; thin with some water if it gets too thick. Remove from the heat and place in aserving dish.

4. Thread 3 to 4 pieces of meat onto each skewer. Cook over a charcoal fire or under a grill ( broiler ) until brown. Baste each side once with coconut milk or oil while cooking. Serve with the Peanut Sauce and Ajaad (Cucumber Salad)

Sate' Muu (Pork Satay)

- 1 tablespon sweet soy sauce
- 450g ( 1 lb ) pork loin, cut into 1 – cm ( ½ -in ) cubes
- 60 15 – cm ( 6-in ) bamboo skewersCoconut milk for basting

Marinade
- 1 onion, roughly chopped
- 3 cloves garlic
- 1 stalk lemongrass, thinly sliced
- 3 slices fresh ginger
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- 2 tablespoons tamarind juice
- 1 tablespoon palm sugar
- 2 tablespoon oil
- 90 ml ( 1/3 cup ) water, or more as needed

Nam Sate’
- 2 tablespoons oil
- 2 tablespoons Red Curry Paste
- 50g ( ½ cup ) crispy fried shallots
- 1 400-ml ( 13 ½ - oz ) can coconut milk
- 90g ( ½ cup ) finely ground roasted peanuts
- 2 tablespoons palm sugar
- 1 tablespoon tamarind juice
- 1 teaspoon salt

Khanom Jeeb ( Steamed Dumplings )

Khanom Jeeb (Steamed Dumplings)
1. Pound the garlic, coriander roots and peppercorns until fine. Combine this paste with the remaining ingredients, except for the wonton skins, garlic oil and chilli – vinegar

2. Working with 1 skin at a time, place 1 heaped teaspoon filling in the centre of the dough and gather the sides of the wrapper around the filling, forming natural pleats. As you work, press on the filling to pack it tightly

3. Tap each dumpling lightly to flatten the bottom and make it stand upright. Place the dumplings in a steamer basket over boiling water, cover and steam over high heat for 5 minutes. Brush the tops with garlic oil. Remove from the heat to a serving platter. Combine the rice vinegar with the chillies in a bowl for dunking

* to make the garlic oil, heat 3 to 4 tablespoons vegetable oil in a small frying-pan over medium heat. Add the 2 tablespoons chopped garlic and stir-fry until crispy and brown. Or combine the oil and garlic and cook for 2 to 3 minutes in a microwave at medium heat.

Khanom Jeeb (Steamed Dumplings)

- 3 cloves garlic
- 3 coriander ( cilantro ) roots
- 10 whole black peper-corns
- 160g ( 1 cup ) ground pork
- 180g ( 1 cup ) finely chopped prawn meat
- 1 yellow onion, peeled and finely chopped
- 6 water chestnuts, finely chopped
- 1 tablespoon tapioca starch
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon light soy sauce
- ½ teaspoon salt
- 30 circular wonton skins
- 3 teaspoons garlic oil
- 30ml ( ¼ cup ) red rice vinegar with sliced fresh chillies

Kung Hom Pha (Prawns in a Blanket)

Kung Hom Pha (Prawns in a Blanket)
1. Using a pestle and mortar, pound the coriander roots, garlic, salt and peppercorns until fine. Add the light soy sauce. Marinate the prawns in this mixer for a few minutes

2. Wrap 1 prawn with a piece of spring roll wrapper, covering the body of the prawn and leaving the tail exposed. Repeat the procedure to use up the remaining wrappers and prawns

3. Heat the oil in a saucepan over medium heat. Deep-fry the prawns, a few at a time, until golden. Remove and drain on paper towels. Serve the prawns with the apricot sauce.

Kung Hom Pha (Prawns in a Blanket)

- 2 coriander ( cilantro ) roots
- 1 clove garlic, peeled
- 1/2 teaspoon salt
- 6 whole white peppercorns
- 1 teaspoon light soy sauce
- 12 large prawns, peeled and deveined with tails intact
- 6 small spring roll wrappers, cut in half
- 500ml ( 2 cup ) oil
- 250ml ( 1 cup ) Japan-ese apricot sauce ( nam buoi )

Puu Jaa ( Darling Crab )

Puu Jaa (Darling Crab)
1. Combine the crabmeat, pork, taro root or potato, the fresh coriander, garlic, fish sauce, egg salt and peper. Fill the 4 crab shells with this mixture.

2. Steam the shells over high heat for 15 minutes.

3. Heat the oil in a work over high heat. Fry the shells, meat side down, until brown

It is commonly eaten for breakfast just a lovely Get the delicious taste as well. Who likes to eat seafood flavor Do not miss this event is strictly prohibited. Time ago how to make offers. Commonly eaten for breakfast with a microwave, but this time took the original La Do not take time to see how to make commonly eaten for breakfast out.

Puu Jaa (Darling Crab)

- 125g ( 1 cup ) crabmeat, picked clean
- 80g ( ½ cup ) ground pork
- 130g ( ½ cup ) mashed and coked taro root or potato
- 1 sprig fresh coriander ( cilantro ), finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon fish sauce
- 1 egg, lightly beaten
- ½ teaspoons salt
- ½ teaspoon freshly ground black peper
- 4 clean crab shells
- 500ml ( 2 cups ) oil