Two layered cake (Thai style)

Two layered cake

½ cup rice flour

1¾ cup tapioca flour

2¾ cup coconut milk

1¾ cup granulated sugar

¾ cup water

1tsp pandan favour

1 baking container

1)    Put the sugar and water in a pot. Stir constantly and boil until the sugar is dissolved. Heat it on a hob until it turns to thick syrup. Leave it aside.

2)    Mix the rice flour and tapioca flour together. Add the coconut milk and sugar syrup. Stir until everything is mixed well.

3)    Divide the mixture into 2 equal portions in 2 separate bowls. Add the pandan favour to one portion and stir well. Put the container on a steamer and heat until it is hot. Pour some white mixture (the one without pandan juice) into the heated container. Close the lid and steam for 5 minutes. Open the lid, pour some mixture with pandan juice to evenly cover the first layer, close the lid and steam for 5 minutes. Continue until you use all the mixture. The total steaming time should be about 20 minutes.

4)    When it is done, remove it from the steamer and let it cool down. Cut into small pieces to serve.

Thai style spare ribs

Thai style spare ribs

500g pork ribs

2tsp coarse black pepper

2tbsp teriyaki sauce

2tbsp oyster sauce

3tbsp fish sauce

2tbsp soy sauce

1tbsp chopped garlic

1)    Mix all the ingredients together in a bowl. Marinate the ribs in the mixture overnight.

2)    Grill the marinated ribs for 30 minutes. Turn them over until they are cooked thoroughly. 

Thai style barbecue chicken wings

Thai style barbecue chicken wings

1 pack of chicken wings (approx. 900g)

2 stalks lemon grass, finely chopped

5-6 garlic cloves, finely chopped

2in piece fresh ginger, finely chopped

3 Thai shallots (optional), finely sliced

1tbsp palm sugar

200ml coconut milk

2tbsp fish sauce

2tbsp soy sauce

1)    Mix all the ingredients in a mixing bowl and marinade the chicken wings with it. Leave it over night.

2)    Grill the chicken until the chicken is cooked. Turn them and brush the both sides with the marinade. Grill until both sides are cooked.

3)    Serve with Thai sweet chilli sauce and sticky rice.

Even Archie the dog loves my cooking!

Thai style deep fried chicken wings

Thai style deep fried chicken wings

1 pack of chicken wings (approx. 900g)

1 pack ‘Lobo’ seasoning mix for chicken

1tbsp fish sauce

1tbsp soy sauce

100g plain flour for dusting

2cups sunflower or vegetable oil for frying

1)    Mix the seasoning mix with water. Add the fish sauce and soy sauce. Marinade the chicken wings in the mixture over night.

2)    Heat the oil in a wok and wait until it is hot. Dust the chicken wing with the pain flour and drop it in the heated oil. Do the same with the rest of the chicken wings.

3)    Serve it with sticky rice and Thai sweet chilli sauce or Sriracha chilli sauce.

Steamed banana cake

Steamed banana cake

2 cups ripe bananas, finely mashed (Thai pumpkin and taro can also be used)

400ml coconut milk

2tbsp desiccated sweeten coconut

½ cup rice flour

1 cup tapioca flour

1 cup granulated sugar

1 baking container

1)    Mix all the flour and gradually add the coconut milk. Mix them well.

2)    Add the sugar and chopped bananas to the mixture. Whisk until they are all mixed well. Use an electronic whisk if you prefer.

3)    Pour the mixture into a baking container. Sprinkle some desiccated coconut on top. Steam for 30 minutes. Leave it cool before cut into small pieces to serve.

Fish cakes

Fish cakes

2 fish fillets (trout or salmon)

1tbsp Thai red curry paste (less if you prefer it less spicy)

4tbsp corn flour

2tbsp fish sauce

50g fine green beans, finely chopped

4-5 kaffir lime leaves, finely chopped

1cup sunflower or vegetable oil for deep frying

1)    Cut the fish fillets into small pieces. Transfer them to a mixing bowl.

2)    Add 1tbsp Thai red curry paste and 4tbsp corn flour. Use your hand to mix them thoroughly with the fish. You can use a food processor if you want. Make smooth paste.

3)     Add 2tbsp fish sauce, chopped green beans and kaffir lime leaves. Mix them well. Shape the fish mixture into small flat cakes. Leave them overnight in a fridge.

4)    Heat the oil in a wok and wait until it is really hot. Deep fry the fish cakes until they are golden on both sides. Drain the oil and put them on a serving plate.

5)    Serve them with cucumber relish.