Thai red tea leaves are blended with star anise, cinnamon, and vanilla. The steeped tea then is flavored with sugar, and after being cooled is mixed with cream and often condensed milk for a refreshing creamy drink
6 cups water
1 cup Thai tea
3/4 cup sugar
6 tablespoons cream
6 tablespoons condensed milk
to make vegan- instead of cream and coconut milk, use coconut and (vanilla) soy milk.
In a kettle, bring the water to a boil.
Place the tea in a teapot or glass container.
Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes.
Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags).
Add sugar and stir to dissolve.
Let cool to room temperature, then cover and refrigerate until ready to serve.
Fill 6 tall glasses with crushed ice and add tea to 3/4 full.
Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
Serve with iced-tea spoon so guests can swirl the mixture themselves.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22609,00.html
Friday, November 30, 2007
Thai Iced Tea- Vegan
3 tea bags (masala would be my choice, or chai)
1/4 tsp cardamom
3 tsp sweetner (honey or cane sugar)
1 cup boiling water
ice
1/3 cup soy, rice or coconut milk
Method
Add tea bags to boiling water. Add cardamom and sweetner. Let steep for 3 minutes. Pour over ice and swirl. Add milk substitute. Almond flavor can be added for extra variety.
http://www.vegan-food.net/recipe/905/Thai-Iced-Tea/
1/4 tsp cardamom
3 tsp sweetner (honey or cane sugar)
1 cup boiling water
ice
1/3 cup soy, rice or coconut milk
Method
Add tea bags to boiling water. Add cardamom and sweetner. Let steep for 3 minutes. Pour over ice and swirl. Add milk substitute. Almond flavor can be added for extra variety.
http://www.vegan-food.net/recipe/905/Thai-Iced-Tea/
Banana in Coconut Milk
(Gluay Buad Shee)
Ingredients
5-6 Ripe bananas
4 cups thick coconut milk
1/3 cup sugar
1/2 tsp salt
Preparation
1. Put bananas in boiling water for 10-15 minutes until the skin opens.
2. Remove from the heat. Peel and cut inot 1 inch pieces.
3. Place thick coconut milk in a pot over medium heat, stirring constantly.
4. Add bananas, simmer for 5 minutes.
5. Add sugar, salt and genlty stir until well mixed.
6. Adjust to your preferred taste, continue to boil for 2-3 minutes and turn off the heat.
How to make coconut milk
Mix 3 1/2 cups of warm waer with grated coconut (800 g) and squeeze out 4 cups of thick coconut milk. Happily.
Adapted from Thai Cooking by Bahn Gah-Nah Pai, Mae Hongson, Thailand
Ingredients
5-6 Ripe bananas
4 cups thick coconut milk
1/3 cup sugar
1/2 tsp salt
Preparation
1. Put bananas in boiling water for 10-15 minutes until the skin opens.
2. Remove from the heat. Peel and cut inot 1 inch pieces.
3. Place thick coconut milk in a pot over medium heat, stirring constantly.
4. Add bananas, simmer for 5 minutes.
5. Add sugar, salt and genlty stir until well mixed.
6. Adjust to your preferred taste, continue to boil for 2-3 minutes and turn off the heat.
How to make coconut milk
Mix 3 1/2 cups of warm waer with grated coconut (800 g) and squeeze out 4 cups of thick coconut milk. Happily.
Adapted from Thai Cooking by Bahn Gah-Nah Pai, Mae Hongson, Thailand
Glass Noodles Salad
Ingredients
200 g. glass noodles
1 cup minced pork (can be omitted if meat free)
1/2 cup sliced shallots
1 1/2 cups woodear mushrooms- cut into small pieces
3 tomatoes- cut into quarrters
3-4 tbsp lime juice
1-2 tbsp fish sauce (or soy sauce)
1 tsp palm sugar- mix in 1 tbsp of warm water
7-10 cloves garlic
5-7 small chilis
1/4 cup roasted peanuts
1/2 cup celery- cut into 1 inch pieces.
Preparation
1. Roughly pound chilis and garlic, and set aside
2. Put mushroomsin boiling water for3-4 minutes and then allow them to drain.
3. Put minced pork in boiling water and stir for 3-4 minutes until cooked. Then allow it to drain.
4. Soak glass noodles in water for 10 minutes and then dreain them. Put glass noodles in boiling water for 3-4 minutes (unitl noodles are transparent) and then allow them to drain.
5. Mix the mixture of chilis and garlic with fish sauce (or soy sauce), lime juice and palm sugar. Adjust to your preferred taste. Set aside.
6. Place noodles in a big bowl, add tomatoes, mushroom, minced pork, shallots and celery. Stir until well mixed.
7. Pour the sauce (No. 5) over the noodles and stir until well mixed. Adjust to your perferred taste.
8. Sprinkle roasted peanuts and some celeery before serving.
200 g. glass noodles
1 cup minced pork (can be omitted if meat free)
1/2 cup sliced shallots
1 1/2 cups woodear mushrooms- cut into small pieces
3 tomatoes- cut into quarrters
3-4 tbsp lime juice
1-2 tbsp fish sauce (or soy sauce)
1 tsp palm sugar- mix in 1 tbsp of warm water
7-10 cloves garlic
5-7 small chilis
1/4 cup roasted peanuts
1/2 cup celery- cut into 1 inch pieces.
Preparation
1. Roughly pound chilis and garlic, and set aside
2. Put mushroomsin boiling water for3-4 minutes and then allow them to drain.
3. Put minced pork in boiling water and stir for 3-4 minutes until cooked. Then allow it to drain.
4. Soak glass noodles in water for 10 minutes and then dreain them. Put glass noodles in boiling water for 3-4 minutes (unitl noodles are transparent) and then allow them to drain.
5. Mix the mixture of chilis and garlic with fish sauce (or soy sauce), lime juice and palm sugar. Adjust to your preferred taste. Set aside.
6. Place noodles in a big bowl, add tomatoes, mushroom, minced pork, shallots and celery. Stir until well mixed.
7. Pour the sauce (No. 5) over the noodles and stir until well mixed. Adjust to your perferred taste.
8. Sprinkle roasted peanuts and some celeery before serving.
Hot and Sour Chicken Soup
(Tom Yam Gai)
... the recipe will be posted in its original form not vegan and adapted as I go
Ingredients
1 cup chicken- cut into cubes (or firm tofu perhaps)
5 cups water
1 cup straw mushrooms-cut into halves
2 tomatoes cut inot quarters
2 lemon grass stems- crush and cut into 1 inch pieces
3-4 pieces galangal (ginger)
3-4 kafir lime leaves- take off the stem
5 crushed shallots
soy sauce (or fish sauce)
lime juice
sugar
chilis powder or curshed small chilis (cut into pieces)
Preparation
1. Put leomongrass, shallots, kaffir lime leaves and galangal into boiling water. Continue to boil for 2-3 mintues.
2. Gradually add pieces of chick inot the pot (or tofu). After 1-2 minutes, gently stir (you dont want to stir sooner because the aroma of the raw chicken will take over the curry smell); let them cook for 2-3 minutes (probably a little longer for tofu).
3. Add mushrooms and tomatoes.
4. Add fish sauce (or soy sauce) (about 1/2 tablespoon) and sugar (about 1/2 teaspoon)
5. SImmer for 2 minutes and turn off the heat.
6. Put some chilis powder, fish sauce (soy sauce) (about 1/2 teaspoon), sugar (about 1/2 teaspoon) and lime jice (about 2 teaspoons) in the bottom of your bowl.
7. Add the soup into the bowl to your preferred taste.
... the recipe will be posted in its original form not vegan and adapted as I go
Ingredients
1 cup chicken- cut into cubes (or firm tofu perhaps)
5 cups water
1 cup straw mushrooms-cut into halves
2 tomatoes cut inot quarters
2 lemon grass stems- crush and cut into 1 inch pieces
3-4 pieces galangal (ginger)
3-4 kafir lime leaves- take off the stem
5 crushed shallots
soy sauce (or fish sauce)
lime juice
sugar
chilis powder or curshed small chilis (cut into pieces)
Preparation
1. Put leomongrass, shallots, kaffir lime leaves and galangal into boiling water. Continue to boil for 2-3 mintues.
2. Gradually add pieces of chick inot the pot (or tofu). After 1-2 minutes, gently stir (you dont want to stir sooner because the aroma of the raw chicken will take over the curry smell); let them cook for 2-3 minutes (probably a little longer for tofu).
3. Add mushrooms and tomatoes.
4. Add fish sauce (or soy sauce) (about 1/2 tablespoon) and sugar (about 1/2 teaspoon)
5. SImmer for 2 minutes and turn off the heat.
6. Put some chilis powder, fish sauce (soy sauce) (about 1/2 teaspoon), sugar (about 1/2 teaspoon) and lime jice (about 2 teaspoons) in the bottom of your bowl.
7. Add the soup into the bowl to your preferred taste.
Stir Fried Noodles- Thai Style
( Guay Tiaw Pat Thai)
Ingredients
300 g small rice noodles
1 cup firm tofu- cut into small cubes (I usually omit and add red peppers, or snow peas)
1 cup chives- cut into 1 inch pieces
2 cup bean sprouts
1/2 cup dried shrimp (or not... maybe carrots instead?)
1/2 cup pickeled radish- cut into small pieces
1/2 cup ground peanuts
3 tbsp chopped garlic
3-4 tbsp soy sauce
3 tbsp tamarind juice
2 tbsp sugar
3 eggs
2 limes- cut into wedges
1/2 cup vegetable oil
water (1/2 cupish)
Preparation
Heat 1/2 cup of oil in a wok, add garlic and fry until it turns brown.
Add tofu, dried shrimp, pickled radish and fry until well mixed.
Add rice noodles and some water ( a little at a time), toss quickly (so that the noodles do not clup) unitl thoroughly mixed.
Move the contents of the wok to one side. Add a little moe oil, break the eggs and scramble withspatula.
Cover the eggs with noodles. Let them sit for one minute before stirring them together.
Add chives, bean sprouts and ground peanuts. Stir until well mixed.
Add sugar, tamarind juice and soy sauce. Stir and adjust to your preferred taste. Turn off the heat
Serve with wedges of lime, sugar, soy sauce and chili powder.
adopted from Thai Cooking by Bahn Gah- Nah Pai, Mae Hongson, Thailand
Ingredients
300 g small rice noodles
1 cup firm tofu- cut into small cubes (I usually omit and add red peppers, or snow peas)
1 cup chives- cut into 1 inch pieces
2 cup bean sprouts
1/2 cup dried shrimp (or not... maybe carrots instead?)
1/2 cup pickeled radish- cut into small pieces
1/2 cup ground peanuts
3 tbsp chopped garlic
3-4 tbsp soy sauce
3 tbsp tamarind juice
2 tbsp sugar
3 eggs
2 limes- cut into wedges
1/2 cup vegetable oil
water (1/2 cupish)
Preparation
Heat 1/2 cup of oil in a wok, add garlic and fry until it turns brown.
Add tofu, dried shrimp, pickled radish and fry until well mixed.
Add rice noodles and some water ( a little at a time), toss quickly (so that the noodles do not clup) unitl thoroughly mixed.
Move the contents of the wok to one side. Add a little moe oil, break the eggs and scramble withspatula.
Cover the eggs with noodles. Let them sit for one minute before stirring them together.
Add chives, bean sprouts and ground peanuts. Stir until well mixed.
Add sugar, tamarind juice and soy sauce. Stir and adjust to your preferred taste. Turn off the heat
Serve with wedges of lime, sugar, soy sauce and chili powder.
adopted from Thai Cooking by Bahn Gah- Nah Pai, Mae Hongson, Thailand
Green Curry
(Gaeng Kiaw Waan Gai)
Ingredients:
1 1/2 cups thick coconut milk
2 cups thin coconut milk
1 cup eggplant-cut into quarters (soaked in water until ready to cook to avoid turning brown)
1 cup sweet basil leaves
1/2 cup big chilis- cut into small pieces
1/2 tablespoon soy sauce (or fish sauce if non-veg meal)
1-2 tablespoons palm sugar
Ingredients for Green Curry Paste:
1 tbsp chopped lemon grass
1 tbsp chopped shallots
1 tbsp chopped garlic
1 tsp chopped galangal (ginger can be used instead)
1 tsp chpped kaffir lime peel
1 tsp chopped coriander root
1 tsp slt
1 tsp roasted cumin seeds
2 tsp roasted coriander seeds
1 tsp vegetarian shrimp paste
5 roasted pepper corns
10-15 small green chilis
2 big green chilis- remove seeds and chop into small pieces
How to Make Coconut Milk
Mix 1 cup of warm water with grated coconut (500 g) and squeez out 1/2 cups of thick coconut milk.
Add 2 cups of warm water to grated coconut again and squeeze out 2 cups of thin coconut milk.
How to Make Curry Paste
1. Pound roasted coriander seeds, roasted cumin seeds and roasted pepper corns together in a mortar until thoroughly ground
2. Add garlic, lemongrass, galangal, kaffir lime peel, coriander root, small chilis and salt. Continue to pound until smooth and well mixed.
3. Add shallots and big chilis, pound until smooth.
4. Add veg shrimp paste and pound until well mixed
Preparation
1. Heat thick coconut milk ( 1 cup) in a wok until the oil separates out.
2. Add curry paste and fry until fragrant (2-3 minutes)
3. Graudall yadd pieces of chicken into the wok. After 1-2 minutes, gently stir; let the mixture cook for 2-3 minutes.
4. Add eggplant, thin coconut milk and stir until well mixed.
5. Add palm sugar, soy sauce and simer for 2-3 minues until eggplant becomes soft.
6. Adjust to your preferred taste. Add basil leaves and big chilis; turn off the heat
7. Bring 1/2 cup of thick coconut milk to a boil until the oil separtes out. Scoop out the creamy surface and use as a topping for the curry.
8. Garnish with sweet basil leaves and big cihlis before serving.
Ingredients:
1 1/2 cups thick coconut milk
2 cups thin coconut milk
1 cup eggplant-cut into quarters (soaked in water until ready to cook to avoid turning brown)
1 cup sweet basil leaves
1/2 cup big chilis- cut into small pieces
1/2 tablespoon soy sauce (or fish sauce if non-veg meal)
1-2 tablespoons palm sugar
Ingredients for Green Curry Paste:
1 tbsp chopped lemon grass
1 tbsp chopped shallots
1 tbsp chopped garlic
1 tsp chopped galangal (ginger can be used instead)
1 tsp chpped kaffir lime peel
1 tsp chopped coriander root
1 tsp slt
1 tsp roasted cumin seeds
2 tsp roasted coriander seeds
1 tsp vegetarian shrimp paste
5 roasted pepper corns
10-15 small green chilis
2 big green chilis- remove seeds and chop into small pieces
How to Make Coconut Milk
Mix 1 cup of warm water with grated coconut (500 g) and squeez out 1/2 cups of thick coconut milk.
Add 2 cups of warm water to grated coconut again and squeeze out 2 cups of thin coconut milk.
How to Make Curry Paste
1. Pound roasted coriander seeds, roasted cumin seeds and roasted pepper corns together in a mortar until thoroughly ground
2. Add garlic, lemongrass, galangal, kaffir lime peel, coriander root, small chilis and salt. Continue to pound until smooth and well mixed.
3. Add shallots and big chilis, pound until smooth.
4. Add veg shrimp paste and pound until well mixed
Preparation
1. Heat thick coconut milk ( 1 cup) in a wok until the oil separates out.
2. Add curry paste and fry until fragrant (2-3 minutes)
3. Graudall yadd pieces of chicken into the wok. After 1-2 minutes, gently stir; let the mixture cook for 2-3 minutes.
4. Add eggplant, thin coconut milk and stir until well mixed.
5. Add palm sugar, soy sauce and simer for 2-3 minues until eggplant becomes soft.
6. Adjust to your preferred taste. Add basil leaves and big chilis; turn off the heat
7. Bring 1/2 cup of thick coconut milk to a boil until the oil separtes out. Scoop out the creamy surface and use as a topping for the curry.
8. Garnish with sweet basil leaves and big cihlis before serving.
Notes on a Thai Meal
Menu Combination
A Thai meal consists of three or more dishes, plus rice. Dishes are served all at the same time, family style.
How to plan a menu
1. The main dish should be a curry or a dip
2. The accompaniments should consist of at least two more dishes, usually a soup, stir frieddish or a salad
3. If the main dish is a one-disher it should be accompanied by a dessert.
A Thai meal consists of three or more dishes, plus rice. Dishes are served all at the same time, family style.
How to plan a menu
1. The main dish should be a curry or a dip
2. The accompaniments should consist of at least two more dishes, usually a soup, stir frieddish or a salad
3. If the main dish is a one-disher it should be accompanied by a dessert.
Sticky Rice (Khao Niaw)
Sticky rice needs to soak in the water for at least 4 hours or one night before cooking it.
You can cook sticky rice by using a steamer. Put a muslin cloth in the steamer (to stop rice from failling through the holes). And put the water in the bottom part of the steamer.
When the water is boiling, place drained sticky rice on the cloth. Cover and steam for 30 minutes until cooked.
After cooked, turn off the heat and put sticky rice on a tray or plate. Move the rice around (with a spoon) to get rid of all the hot steam. If you don not do this, the sticky rice will become soggy.
You can keep sticky rice in a canteen or sticky rice container (Gratip Khao Niaw). This will keep the rice warm and moist.
Uncooked grains are starchy white in color; when cooked, the sticky rice is translucent.
adopted from Thai Cooking by Bahn Gah-Nah, Pai, Mae Hongson, Thailand
You can cook sticky rice by using a steamer. Put a muslin cloth in the steamer (to stop rice from failling through the holes). And put the water in the bottom part of the steamer.
When the water is boiling, place drained sticky rice on the cloth. Cover and steam for 30 minutes until cooked.
After cooked, turn off the heat and put sticky rice on a tray or plate. Move the rice around (with a spoon) to get rid of all the hot steam. If you don not do this, the sticky rice will become soggy.
You can keep sticky rice in a canteen or sticky rice container (Gratip Khao Niaw). This will keep the rice warm and moist.
Uncooked grains are starchy white in color; when cooked, the sticky rice is translucent.
adopted from Thai Cooking by Bahn Gah-Nah, Pai, Mae Hongson, Thailand
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