Coconut meringues

Coconut meringues

6 large sized eggs

330g caster sugar (or more if you prefer it really sweet)

1 cup coconut milk

2tbsp desiccated sweeten coconut

Some fresh strawberries

1) In a mixing bowl separate the whites from the yolks of 6 large-size eggs.

2) Using an electric hand mixer, beat the egg whites until they form stiff peaks.

3) Slowly add 330g caster sugar, 1tbsp at a time, and continue whisking until it is well mixed. Line two baking sheets on a baking tray.

4) Using a large wooden spoon, drop dollops of the mixture onto the prepared baking sheets.

5) Preheat the oven to 120°c, fan 100°c, gas 1/2. Bake for 2 hours, turn the oven off and leave it in the oven for a further hour.

6) To make the coconut sauce, use a small sauce pan and add 1 cup of coconut milk. Heat it but do not leave it until it’s boiled. Add some caster sugar. Adjust the sweetness to suit your taste. You can also add Thai jasmine or pandan favour to this coconut mixture if you prefer something really unique.

7) Sprinkle some desiccated sweeten coconut over the meringues. Add some strawberries on top and pour the coconut milk over them to serve.

Grilled Teriyaki salmon in Chu Chee curry sauce

Grilled Teriyaki salmon in Chu Chee curry sauce

(This type of curry is different from normal Thai curries as it is dry and uses less coconut milk)

250ml coconut milk (I prefer ‘Chaokoh’ brand)

2tbsp Thai Chu Chee curry paste (more if you prefer it spicier or less if you want it less spicy) (I prefer ‘Mae Sri’ brand)

2 salmon fillets

2tbsp Japanese Teriyaki sauce

5-6 kaffir lime leaves, shredded

3-4 small Thai red shallots, chopped and deep fried

½ tbsp fish sauce, hint of granulated sugar

¼ cup vegetable oil

1)    Marinate the salmon fillets overnight in Teriyaki sauce.

2)    Grill the fish.

3)    Heat the oil in a wok or pan. Add the chopped Thai shallots when the oil is hot. Deep fry the shallot until it is golden. Leave it in a bowl.

4)    In a small sauce pan, add the Chu Chee curry paste. Stir and add the coconut milk. Stir until the coconut milk is mixed well with the curry paste. Season it with ½ tbsp fish sauce and hint of granulated sugar. Adjust the seasoning to suit your taste.

5)  When the salmon fillets are done, put them on a serving dish. Add the deep-fried Thai shallots and shredded kaffir lime leaves. Pour the curry sauce over the fish.

White chocolate and matcha green tea cupcakes (with matcha green tea icing)

White chocolate and matcha green tea cupcakes (with matcha green tea icing)

300g Cupcake mix

1 medium egg

60ml milk

80g unsalted butter

2tsp Matcha green tea powder (You can buy it from a Japanese supermarket)

250g icing

Some white chocolate

a muffin or baking tray

Small flowers or white chocolate pieces for decoration

Electric whisk and wooden spoon

2 mixing bowls

1)    Empty the content of the cupcake mix into a mixing bowl, add 1 medium egg and 60ml milk.

2)    Use an electric whisk, whisk on medium speed until the mixture is creamy.

3)    Divide the mixture evenly between the cupcake cases and bake in the oven for 18 minutes or until well risen.

4)    Cool the cupcakes.

5)    For the icing – use a wooden spoon, mix together the icing and butter. Beat well until light and fluffy.

6)    Melt the white chocolate in very hot water. Add the melted white chocolate into the mixed icing. Add 2 tsp matcha green tea powder into the mixed icing. Mix well until the buttercream green tea icing fluffy.

7)    Once the cupcakes are completely cool, cover the tops with buttercream green tea white chocolate icing and decorate them with some white chocolate or flowers.

White chocolate and matcha green tea cupcakes

White chocolate and matcha green tea cupcakes

300g Cupcake mix

1 medium egg

60ml milk

80g unsalted butter

1tsp Matcha green tea powder (You can buy it from a Japanese supermarket)

250g icing

Some white chocolate

a muffin or baking tray

Electric whisk and wooden spoon

2 mixing bowls

1)    Empty the content of the cupcake mix into a mixing bowl, add 1 medium egg and 60ml milk.

2)    Use an electric whisk, whisk on medium speed until the mixture is creamy.

3)    Divide the mixture evenly between the cupcake cases and bake in the oven for 18 minutes or until well risen.

4)    Cool the cupcakes.

5)    For the icing – use a wooden spoon, mix together the icing and butter. Beat well until light and fluffy.

6)    Melt the white chocolate in very hot water. Add the melted white chocolate into the mixed icing.

7)    Once the cupcakes are completely cool, cover the tops with buttercream white chocolate icing and decorate with some flowers and sprinkle some matcha green tea power on top.

Steamed pumpkin cake

Steamed pumpkin cake

3 cups pumpkin, grated (You need Thai or Japanese pumpkin for this dessert. British pumpkin is not sweet or soft enough. You have to buy the whole pumpkin. Cut it into pieces, peel the skin off and grate it.)

1 ½ cup coconut milk

¼ cup tapioca flour

½ cup rice flour

½ cup sugar (more if you like it really sweet)

1)    Grate the pumpkin.

2)    Mix ¼ cup tapioca flour, ½ cup rice flour and ½ cup sugar together. Gradually add 1 ½ cup coconut milk and stir until sugar is dissolved.

3)    Add grated pumpkin and stir until all the ingredients are mixed well.

4)    Pour the mixture into a baking pan. Steam in a steamer for 40 minutes (or until it is done). Wait until it is cool down before you cut into pieces.

Pandan custard

Pandan custard spread

2 large eggs

1¼ cup coconut milk

¾ cup sugar

¼ cup evaporated milk

¾ cup pandan juice (or 2tsp pandan favour)

[Please note: you can of course buy instant pandan powder mix from Thai supermarkets if this is too complicated :)]

1)    Break the eggs into a mixing bowl.  Pour the coconut milk into the bowl and add the sugar. Transfer the mixture to a pot and heat it on a hob. Stir until the sugar is dissolved and the mixture is thickened.

2)   Add the evaporated milk and continue stirring. Add the pandan juice and boil until the mixture is thickened. Stir occasionally. Remove from the heat.

3)    Serve with some white bread as a dip or spread. You can also use it for pancakes.

Deep fried eggs with tamarind sauce

Deep fried eggs with tamarind sauce

1tbsp palm sugar

2tbsp fish sauce, 1tbsp soy sauce

100ml tamarind juice (If you cannot get tamarind juice you can use dried one – just soak it in water to make the juice)

4 Thai shallots, sliced

3 Thai red chillies, chopped (optional)

5-6 hard boiled eggs, remove shells

1 cup sunflower or vegetable oil for deep frying

1)    To make the tamarind sauce, put the tamarind juice and palm sugar in a pot or saucepan. Heat it until it is boiled and palm sugar is dissolved.

2)    Add the fish sauce and soy sauce. Stir for a minute. Add more tamarind juice and sugar if needed. Adjust the taste to suit your preference. It should be sweet and sour. Leave the sauce aside.

3)    To prepare the eggs, boil them in a pot for 10 minutes (hard boiled eggs are preferred). Then heat the oil in a wok. Deep fry the eggs until they are golden outside.

4)    Transfer the eggs to a serving plate.

5)    Deep fry shallots and chillies. Put them on top of the eggs and pour the tamarind sauce over them to serve.