Thai fish cake recipe

Thai Fish Cake
1 Tbs. Thai red curry paste
250 g. fresh fish paste
1 cup fine sliced string bean or long bean
1 egg
1/2 Tbs. salt
1 tps. sugar
2 Tbs. shreded fresh kaffir lime leaves

1. Blend red curry paste , fish paste , egg , salt and sugar.
Spend about 20 minutes for well kneading and stick.
2. Add bean and kaffir lime leaves. Mix it well.
3. Spoon a little bit mixture and deep fry to test first.
4. Spoon the mixture 2 Tbs. ; shape into small patties
about 3 inches diameter.
5. Deep fry until golden brown both sides. Drain.

- Serve with cucumber relish.

Tips...
- Some recipes of this dish , add Thai basil. Make more aromatic.
And decorate with crispy Thai basil.
- You should check the temperature before deep fry. Try this.
Dip a wood skewer into the oil. If it has bubbly from the tip , that's ok.





Cucumber Relish
1/2 cup sugar
1/2 cup rice vinegar
1/2 Tbs salt
1/2 Tbs chopped red chili pepper (seeding)
1 cup water
1 cup cubed cucumber
1/2 Tbs ground roasted unsalt peanut (or not)
1-2 little twig cilantro
1. Disslove sugar , vineger , water , salt and chili pepper
in a little saucepan.
2. Place over medium heat. Boil in a few minute until
bubbly. Let it completely cool.
3. Add cucumber and gently mixed together.
4. Spoon the mixture into a saucer. Sprinkle ground peanut and garnish with cilantro.

Satay in Thai style recipe

Satay marinade ingredients :
1/4 tsp. pan roasted coriander seeds
1/4 tsp. pan roasted cumin seeds
1/4 tsp. zest of Thai kiffir lime
1/2 tsp. minced fresh galangal
1 tsp. turmeric powder
1/2 Tbs. thin round cut ; stalk of lemon grass
1/4 cup coconut milk
1 Tbs. vegetable oil
1 Tbs. palm sugar
1 tsp. salt

------------ Using a heavy mortar and pestle, pound all these ingredients -------------
or use the grinder and blend the mixture.
1/4 cup coconut milk
1 Tbs. vegetable oil
1 Tbs. palm sugar
1 tsp. salt
150 g. chicken breast halves - boned , skinned or boneless pork loin
Cut into ½ x 3 inches strips.


1. Blend the mixture paste in a mix bowl with coconut milk , vagetable oil , plam sugar and salt. Stirring until sugar and salt has dissloved.
2. Marinade chicken or pork strips in the mixture bowl.
3. Cover with plastic wrap and chilled about 1 hours.

---- bamboo skewers ---- Clean and soaked in water for 1 hour before use.

4. Thread marinaded chicken or pork strips onto the skewers , weaving in and out.
5. Place in a container. Chilled about 6 hours at less before grill or cook in the next day.

Coconut milk glaze :
1 cup unsweetened cream of cocout milk

6. Preheat grill. Place Satay over hot coals until cooked and a little bit charred all both sides.
7. Don't remember. Brush strips with coconut cream while grilled them. It has made Satay juicy.

- Serve in appetizer with peanut sauce and cucumber salsa.

Did you know?
- In Thailand , you can find pork-satay street vendors in the evening around Bangkok.

Especially in the evening market , opened 4-5 pm. till 9-10pm.
2.50 - 3 baht /1 strip. Serve with peanut sauce,cucumber salsa and toasts or rice cakes

in some places of the south.
If you like chicken-satay or beef-satay , you can walk in the restaurant that placed in the foreigner area or haral (muslim food) restaurant.

Satay - peanut sauce recipe

Ingredients :
4 dried red chilies
(seed out - soak into the water - drian the water out)
1/4 tsp. minced fresh galangal or
1/2 tsp. ground dried galangal
1/4 tsp. zest of Thai kaffir lime
1/4 tsp. coriander seeds
1/4 tsp. cumin seeds
1 tsp. miced fresh cirantro root or
1 1/2 tsp. chopped fresh of bottom stems
1/2 Tbs. very thin round cut ; stalk of lemon grass
1/2 Tbs. minced garlic

1 Tbs. sliced sharrot
1 pinch of salt
------------ Using a heavy mortar and pestle, pound all these ingredients -------------
or use the grinder and blend the mixture.

1/4 cup ground unsalted roasted peanut
1 cup unsweetened cream of coconut milk
1/2 cup unsweetened thin coconut milk
Seasoning :
Fish sauce , palm or coconut sugar , tamarind water

1. Boil coconut cream in saucepan. Reduce a few minutes until little thicker.
2. Stir the mixture which had blended in cream frequently on low heat.
Until it has fully released its color and aromas ( 5-7 minutes).
3. Add ground peanut and mix together.
4. Add watery coconut milk. Bring to boil , then simmer about 10-12 minutes.
Frequently stirring well to blend and avoided burning of peanut at the bottom of saucepan.
5. Season to tast with palm suagr , fish sauce , tamarind water.
* You should add tamarind water at last becauce sour favor has special carefully use.
If you cann't good control , it may not have a good test and it has hardly ever repairs it.
6. Simmer a few minutes. Transfer to a sauce dish and let it completely cool.

- Serving with Satay or favorite grilled meats.

Tips.
The coriander seeds and cumin seeds should roasted into the dried pan over low heat.
Until they are aromatic and dark brown before use. It has made this satay-peanut sauce had better test and aromatic.
Did you know?
- Why do we always add a bit of salt into the Thai paste ingredients and not for test?
Thai paste often are dried ingredients. So if we add a pinch of salt , it has grinded easier and well blended.
- Thai recipes uses 2 type of coconut milk. When you chilled coconut milk about 2-3 hours.

It had separated into 2 layers.
Top layer is creamy, which use like fat or pour over Thai dessert.
The rest is thin coconut milk , which uaually use for soup or add juicy in others dishes.

Satay - cucumber salsa (Ah - jaad) recipe

Ingredients :
3 cube or cut in a lengh half and slice cucumber
1-2 sliced shallot
1-2 cut round yellow or orange chili peppers
Dressing :
3 Tbs. sugar
3 Tbs. vinegar
3 Tbs. water
1/2 Tbs. salt





1. Mix cucumber , shallot and chilli pepper in a glass bowl. Set side.
2. Dissolve sugar , vineger , water and salt in a little saucepan.
3. Place over medium heat. Boil in a few minute until bubbly. Let it completely cool.
4. Pour the dressing over mixed vegetable. Gently mixed together.
5. Chilled before serve about 1 hour.

- Serving beside Satay , some coconut curry or any fried toasts.

Tips...
- Some recipes of this dish , add chinese white cabbage. Make more texture chewy.

Spagehetti meat sauce recipe

1/2 ground beef
1 can (16 ounce) chopped tomato
1 can (16 ounce) tomato paste
1 can (10 ounce) tomato soup
1/4 cup chopped pickled olive
1/3 cup minced onion
2 clove minced garlic
1/2 cup chopped celary
1/2 cup grated carrot
1 leaf bay leaf




--- seasoning ---
1 1/2 teaspoon Italian spices seasoning
3/4 teaspoon salt
1/2 teaspoon paprika
1. Stir ground beef with little olive oil for just medium. Tranfer to a large bowl. Set aside.
2. Use the same pan, add more olive oil. Stir onion , celary , carrot and garlic.
3. When the onion has tendered, add pickled olive and chopped tomato.
4. Bring stired ground beef back to the pan and combine everything well.
5. Pour tomato paste and tamato soup. Let them boiled, then reduce heat and simmer.
6. Put bay leaf and seasoning. About 10 minutes after that , pick the bay leaf out.
7. Simmer the sauce about 45 - 60 minutes and always stirring constantly.
8. Pour hot sauce into sterilized jars. Water-bath process for 10 minutes.
9. Can keep chill in refrigerator about 1 month.
- Warming with microwave and pour over boiled spaghetti. Spinkle with parmesan cheese and chopped fresh pasley.

Homemade ketchup recipe

1 can tomato paste
1/2 cup balsamic vinegar
1 large red onion
1 tablespoon ground fennel seed
1/4 teaspoon ground mustard
1/2 teaspoon ground clove
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
1 teaspoon salt
3/4 cup sugar
1. Combine everything in a large sauce pan.
2. Cook over mediun heat and stirring constantly.
3. When it has boiled, turn heat down to low.
4. Reduce heat and simmer until sauce is thickened and volume is halved.
5. Pour hot sauce into two 1-pint sterilized jars. Water-bath process for 10 minutes.
6. Can keep chill in refrigerator about 1 month.

Cornflake cookies recipe

2 cups all-purpose flour
1 egg
3/4 cup butter
1/2 cup sugar
1 teaspoon vailla extract
2 1/2 cups cornflakes crushed
- Preheat oven to 350F
1. Cream butter and sugar. Beat in the egg and vanilla extract.
2. Add conflake and stif flour. Mixed together as well.
3. Place small spoonfuls of mixture on nonstick baking sheet.
4. Bake cookies about 15 -20 minutes until gold.
5. Remove from the oven and leave on the rack. Let them cool completely.
Keep them in a jar for 2 weeks.

Cross orange cookies recipe

500 g. all-purpose flour
1 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
150 g. butter
150 g. magarine
1/2 teaspoon salt
300 g. icing sugar
2 eggs
100 g. chopped pickle orange
1 teaspoon orange zest
100 g. chopped cashew nut
1 teaspoon orange extract
1 white egg
1. Combine flour , baking powder and set aside.
2. Cream the butter , magarine , salt and icing sugar. Beat in the egg and orange extract.
3. Take flour mixture into the cream mixture. Divide dough in two.
4. Mix zest orange and pickle orange into one half.
5. And cocoa powder and cashew nut into the other half.
6. Roll each dough into cylinder shape. Wrap each dough and chill about 30 minutes.
7. Place each dough on cutting board. Using a sharp knife. Cut each length into 4 strips.
8. Arrange 2 chocolate trips and 2 orange strips into cylinder shape by cross.
9. Brush between them by white egg. And gently pressing them together. Repeat with the remaining dough.
10. Wrap in plastic and chilled about 30 minutes.
- Preheat oven to 350F. Lightly grease baking sheet or line them with parchment paper.
11. Remove the doughs from the refrigerator, unwrap and cut each crosswise into slices 1/4 inche thick.
12. Place them 1 1/2 inches apart on the prepared baking sheets.
13. Bake until the cookies feel firm when lightly pressed, about 15 minutes.
14. Let them sit on the baking sheets about 2 minutes, then use a spatula to transfer them to wire racks to cool completely.
Keep them into a jar.

Cardamon plamiers recipe

1/3 cup granulated sugar
1/2 teaspoon ground cardamon
pinch of kosher salt
1 sheet puff pastry, defrosted
- Combine sugar , salt and ground cardamon set aside.
1. Pour a half of the sugar mixture over on a flat surface.
2. Take puff pastry onto the sugar and sprinkle the sugar mixture on top.
3. Roll the dough with rolling pin until it's 13x13 inches square. (Pressed the sugar into the puff pasty on top and bottom)
4. Fold the sides of puff pastry sheet toward the center. So the go halfway to the middle.
5. Fold them again so the two folds meet exactly at the middle of dough.
6.Then fold the one half over the other half like closing a book. Finally, you will have 6 layrs.Chilled it before use.
- Preheat oven to 350F / on baking sheets lined with parchment paper.
7. Slice the dough into 1/2 inche, cut side up, sprinkle with remaining sugar mixture.
8. Bake for about 7 minutes until caramelized and brown.
9. Turn with a spatula and bake another 3-5 minutes, until caramelized on the other side.
10.Cool completely on the rack. Keep them into a jar.

Coconut tuiles recipe

white of egg 3 eggs
3/4 cup conectioner's sugar
6 tablespoons clearify unsalted butter
1/4 cup grated coconut
1 cup cake flour
1/2 teaspoon vanilla extract
- Preheat the oven to 150C about 20 minutes.
1. Combine flour and coconut set aside.
2. In a bowl, cream the butter , sugar and vanilla togethet.
3. Gradually beat in the egg white, then fold in the flour until mixed well and smooth
4. Chill for about 2 hours.
3. Place small spoonfuls of mixture on nonstick baking sheet , then spread out into thin round with the back of spoon.
4. Bake for about 4 minutes until just begining to gold.
5. Remove from the oven and leave on the rack. Before cool, draping them over the bottle and roll.
6. Leave until completely cool and set, then lift off gently. You can keep them in a jar for 2 weeks.

Gingerbread cookies recipe

2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cup all-purpose flour
2 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1. Mix 2 cups of the flour , baking soda and baking powder.
2. Mix the remaining 1 1/2 cups flour and spices. I
3. In a one-quart, wide-mouth canning jar , layer the ingredients starting with the flour baking powder mixture,
then the brown sugar, and finally the flour and spice mixture.
Attach a card to the jar with the following instructions:
Gingerbread Cookies
Empty contents of jar into a large mixing bowl. Blend together well. Add
1/2 cup softened butter or margarine
3/4 cup molasses
1 slightly beaten egg.
1. Mix until completely blended. Dough will be very stiff so you may need to use your hands.
2. Cover and refrigerate for 1 hour.
- Preheat oven to 350F.
3. Roll dough to 1/4 inch thick on a lightly floured surface.
4. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart.
5. Bake for 10 to 12 minutes. Decorate as desired.

Carrot cake mixed recipe

1 pack Carrot Cake Mixed
1 1/2 cup vegetable oil
3 large eggs
3 cup grated carrots
1 (8 oz.) can crushed pineapple
- Preheat oven to 350 F / grease a 13 x 9 1/2-inch pan.
1. Place Carrot Cake Mix in large mixing bowl.
2. Make a well in the center of the mix and add the oil, eggs, carrots and pineapple.
3. Blend until smooth. Pour into the prepared pan and bake for 40 to 50 minutes,
or until a wooden pick inserted into center comes out clean.
4. Cool the cake and frost if desired or dust with confectioners sugar.
Decorate as desired.

Lemon poppy seed cake recipe

1/2 cup granulated sugar
3 cup cake flour
1 1/2 teaspoon baking powder
1/4 cup poppy seeds
1. Combine all the ingredients in a large mixing bowl.
2. Blend with a wire whisk. Store in an airtight jar.
Attach these instructions to the jar :
Lemon-Poppy Seed Cake
3/4 cup butter
6 eggs
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon lemo zest
1 jar Lemon Poppy-Seed Cake
- Preheat oven to 350F / Butter an 13x13 pan.
1. In the large bowl of an electric mixer. Cream the butter.
2. Add the eggs, one at a time, beating after each addition.
3. Add the milk, extracts and lemon zest. The mixture will look curdled.
4. Add the jar contents, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth.
5. Pour the batter into prepared pan and bake for 45 to 55 minutes.
Mixed Glaze
1/2 cup granulated sugar
1/2 cup lemon juice
- Combine sugar and lemon juice in a small saucepan over medium heat,
and bring to boil for 3 minutes.
6. When cake is removed from oven.Brush glaze over cake.
7. Let them stand for 1 hour and remove from pan to cool on a wire rack.
8. Cut in pieces. Pour a little bit conflection sugar and poppy seed. Decorate with pickled lemon.

Turkey noodle soup recipe

1 cup uncooked fine egg noodles
1 1/2 tablespoon chicken-flavored bouillon
1/2 teaspoon ground black pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon garlic powder

1. Combine all ingredients in a medium bowl. Store in an airtight container.
Attach these instructions to the jar :
Turkey Noodle Soup
1 pack Turkey Noodle Soup Mix
8 cup water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cup cooked diced turkey

1. Combine the Turkey Noodle Soup Mix and the water in a large stockpot.
2. Add carrots, celery and onion and bring to a boil.
3. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes.
4. Stir in the turkey and simmer an additional 5 minutes.

Chocolate chip macademia cookies recipe

1/2 cup chopped macadamia nuts
1/2 cup mlik chocolate or vanilla milk chips
1/2 cup packed light or dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup light or dark brown sugar
1 cup buttermilk biscuit and baking mix
1 stick melted butter
1 large egg
1 teaspoon vanilla extract

1. Combine everything together in a large bowl. Add more nuts or baking chips if desired.
- Preheat oven to 375F
2. Spoon the mixture into 1 inche ball shape.
3. Place on baking sheets coated with shorten.
4. Bake for 10 - 12 minutes or until light golden brown.
5. Tranfer from the baking sheet. Let them cool completely. Keep in jar

Chocolate and banana cream cake recipe

ingredient of cake
1/2 cup all-purpose flour
1/2 cup sugar (1)
1/4 cup sugar (2)
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons water
1 teaspoon vanilla extract
2 bananas

- Preheat oven to 375F. / Grease bottom of pan. Line with waxed paper then grease again.
1. Combine flour , sugar (1) , cocoa powder , baking powder and salt. Set aside.
2. Beat egg white at high speed until soft mounds form.
3. Gradually add sugar (2) and continue beating until stiff peaks form.
4. Combine egg yolks , water and vanilla. Add to dry ingredients and beat one minute at medium speed.
5. Fold gently into the egg whites using rubber spatula.
6. Pour into prepared pan. Bake for 12 - 15 minutes. Remove from pan immediately and cool.

ingredient of glaze
3/4 cup sugar
pinch of salt
1/2 cup heavy cream
1 cup milk
2 large eggs
2 tablespoons margarine
1 teaspoon vanilla extract
1/4 cup baked chopped walnut
1/2 cup sliced banana

powdered sugar -- optional
whipped cream -- optional
1. Heat cream and milk in bouble boiler but don't let it boiled.
2. Pour sugar in sauce pan. Cook over low heat ,then add banana. Stir genlty
3. Blend 1/2 of the hot milk mixture into 2 eggs that have been slightly beaten.
4. Add to sauce pan and stirring constantly. Blend in margarine and vanilla.
5. Gradually add baked chopped walnut.
6. Cover and chill thoroughly before using to fill cake layers.

- Cut cake in crosswise to make layers.
- Spread between layer and top with filling.
- Before serving, sprinkle with sifted powdered sugar or serve with sweetened whipped cream.
* Banana filling can keep in an airtight container. Chilled in refrigerator for mouth but don't add walnut.
When you use, just add new baked walnut after.

Apple orchard barbecue sauce recipe

4 cups pressed apple cider
1/2 cup vinegar
1/2 cup dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
12 ounce chilli sauce
1 tablespoon whole mustard seed
1 teaspoon celery seed
1 medium finely chopped

1. Bring all ingredients to boil in a large saucepan.
2. Reduce heat and simmer until sauce is thickened and volume is halved.
3. Pour hot sauce into two 1-pint sterilized jars.
4. Seal with 2-piece sterilized lids. Water-bath process for 10 minutes.
5. Remove with tongs. Cool. Decorate if desire.

Apple muffin mix recipe

1 cup chopped dried apple
2 cup self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

- Combine everything and store in an airtight container.
Attach the following recipe to the jar :
APPLE MUFFINS
1 egg
3/4 cup milk
1/4 cup vegetable oil

- Preheat oven to 400F. / Grease muffin cups.
1. Turn jar contents into large bowl.
2. Add remaining ingredients, stirring just until moistened.
3. Fill in prepared muffin cups 3/4 full.
4. Bake for 15 - 18 minuites or until golden brown.

Chocolate and pumpkin loaf recipe

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1 cup sugar
2 large eggs
3/4 cup pumpkin puree
2 tablespoons semisweet cocoa powder
3/4 cup black walnuts -- finely chopped
--- Spicy glaze ---
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons light cream
- Preheat oven to 350F / Grease bottom and side of loaf pan.
1. Combine flour , baking soda , cocoa power and salt.
2. Cream margarine in large mixing bowl.
3. Gradually add sugar and cream at high speed of mixer until light and fluffy.
4. Blend in eggs; beat well.
5. Turn mixer to low speed and add dry ingredients, alternating with pumpkin.
6. Begin and end with dry ingredients; blend well after each addition.
7. Stir in 1/2 cup finely chopped walnuts.
8. Pour into prepared pan and sprinkle with remaining walnuts.
9. Bake for 65-75 minutes or until cake springs back when lightly touched in center.
10. Let it Cool, then glaze with spice glaze.
SPICE GLAZE:
1. Combine everything , except light cream.
2. Blend in light cream until the consistency desired.