Sakoo Paik // Thai Tapioca Desert

Ingredients:

1/2 cup small tapioca pearls
1/2 cup sugar
Pinch of salt
1/2 cup coconut cream scooped from the top of chilled Fresh Coconut Milk 

1 cup cut-up assorted fresh or canned fruits such as young coconut, jackfruit, longan, lychee, mango, mangosteen, palm seed, papaya, and rambutan

Directions:

Place the tapioca in a fine-mesh strainer and quickly rinse under cold running water.

Drain well, then transfer to a saucepan. 

Add 1 1/2 cups water, the sugar, and salt and stir well. 

Place over medium-high heat and bring to a boil, stirring constantly. 

Reduce the heat so that the tapioca barely simmers and cook, stirring occasionally, until the tapioca turns translucent and is tender when tasted, about 15 minutes.

Remove from the heat.

Stir the coconut cream into the warm pudding and set aside to cool to room temperature, or cover tightly and refrigerate until chilled.

To serve, stir the fruits into the pudding

 

Tom Yum Goong

Tom Yum is a Thai hot and sour soup very similar to a spicy Sinigang.

Ingredients:

• 2 lemongrass stalks, cut into 1″ pieces and smashed a bit (about 1/3 cup)
• 6 lime leaves (about 1 tablespoon), torn with center vein removed
• 2 tablespoons fresh turmeric (luyang dilaw), sliced thin
• 1 tablespoon coriander roots, about 2 roots
• 1 tablespoon shallots, whole with skin removed (1 to 2 shallots)
• 1 cup tomato (medium tomato), sliced into 6-8 pieces lengthwise
• 2 cups broth (pork, chicken)
• 1/2 cup straw mushrooms, ends removed and halved
• 2 tablespoons red medium-sized chilies, smashed
• 4 or 5 medium-sized saltwater shrimp, whole and uncleaned, make sure they’re fresh
• a pinch of salt
• 1 1/4 teaspoon fish sauce (patis)
• 1 1/2 teaspoons roasted chili paste
• 1 tablespoon lime juice (add more if you like)
• 3 tablespoons fresh cow’s milk (optional)
• 3 small dried chilies, roasted (optional – use only if adding milk)
• 1 tablespoon coriander, chopped.

Procedure:

1)  Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2? pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your fresh turmeric into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat.

2)  Wash the shrimp then set aside. Boil the broth on high until it comes to a rapid boil.  Add the lime leaves, lemongrass, coriander root, turmeric, shallots and tomato. Boil for 4-5 minutes. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.

3)  After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.

4)  Add the fish sauce and remove from heat. You will now season the soup.

5)  Add lime juice, chili paste, smashed fresh chilies.

6)  If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.

7)  Garnish with fresh cilantro leaves and serve.

Chilled cold Lychee Soup

 Ingredients:

1tin Lychee in syrup (drained)
1tin Coconut milk
1/2cup Sugar (or less // to taste)
pinch Salt





Directions:



In a bowl add the drained lychee, coconut milk, sugar and salt.
mix everything well until the sugar gets dissolved..
 keep in fridge for an hour.

Delicious Chilled Lychee Coconut Soup!!!!!!!

** Tip ** Prepare this dessert an hour or so before hand....

.

Thai Peanut sauce

INGREDIENTS:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon Sesame seed oil
  
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced

Mix all ingredients and serve.. Goes great with beef, or chicken..

Satay

Ingredients

• 1 tsp Sugar
• 1 tsp Salt
• 1 lb Pork
• 2 tbsp Curry Powder
• 1/2 Cup Coconut Milk

Bamboo Skewers

• Soak bamboo skewers at least half an hour so that the ends do not burn on the grill.
  
• Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers (many times you can ask your butcher to slice for you when you buy it at the supermarket).
  
• Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time).
  
• Thread the pork onto the bamboo skewers. There is no right or wrong way to do this. It is personal preference. I find that stuffing the skewers produces a moister, tastier and a more tender meat than when it is stretched tight.
• Grill and serve with peanut sauce and cucumber in vinegar and a pinch of salt..