Thai cookies

Thai cookies

2 cups plain flour

1 large egg

¾ cup caster sugar

8tbsp vegetable oil

½ cup water

Thai fragrant candle (you can buy it from Thai supermarkets)

1)    Mix the plain flour with ¾ cup of caster sugar. Add the egg and vegetable oil. Mix them well.

2)    Add the water and knead the mixture until you can form dough.

3)    Shape the dough into small balls (2cm width). Cut the balls into 4 pieces.

4)    Place 3 pieces together to make a flower and use half of the forth piece to form a small ball and put it at centre of the flower. Do the same with the rest of dough.

5)    Place all the flower shaped cookies on a baking tray. Bake them for 20-25 minutes.

6)    Leave them to cool down and put them in a big container. Light the Thai fragrant candle for a few minutes, then snuff out and place it in the container. Close the lid and leave it overnight. 

Stir fried chicken with Thai pumpkin

Stir fried chicken with Thai pumpkin

2 garlic cloves, finely chopped

2 chicken fillets, cut into small dices (alternatively you can use king prawns)

½ kg Thai pumpkin, deseed and chop into small pieces (Thai pumpkins are very sweet and soft. Big Thai supermarkets should stock them. Alternatively you can try Japanese supermarkets. You cannot use normal pumpkins as they are not sweet or edible.)

1 large egg

½ tbsp fish sauce, ½ tbsp soy sauce, ½ tbsp oyster sauce, hint of granulated sugar

2tbsp sunflower or vegetable oil for frying

1)    Heat the oil in a wok and wait until it is hot. Add the chopped garlic and stir until the garlic is golden.

2)    Add the chicken (or prawns) and stir fry until it is cooked.

3)    Add the chopped Thai pumpkins. Stir fry until they are cooked.

4)    Add the egg. Stir fry until it is mixed well with the pumpkin.

5)    Season it with ½ tbsp fish sauce, ½ tbsp soy sauce, ½ tbsp oyster sauce and hint of sugar. Stir fry again for a few minutes.