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.

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.

Matcha green tea and coconut cake

Matcha Green Tea and Coconut cake

400g Victoria sponge mix

2 medium eggs

150ml milk

250g unsalted butter

3tbsp strawberry or raspberry jam (for filling)

4tbsp desiccated sweeten coconut

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

1kg icing

2 sandwich tins

Electric whisk

1)    Beat 50g of butter in a mixing bowl. Add the content of the Victoria sponge mix.

2)    Add the eggs, 150ml milk and 1tsp Matcha green tea powder. Whisk the mixture until it is smooth.

3)    Grease the sandwich tins with some butter. Divide the mixture equally into 2 sandwich tins.

4)    Bake in the oven for 30 minutes (Heat 170c for fan assisted oven).

5)    To make cream filling: Mix half cup of the icing with some butter and water. Mix well until it is spreadable.

6)    To make frosting: Mix the rest of the icing with some butter and water. Mix until it is spreadable.

After the cake is done, leave it to cool down completely before spreading the filling and frosting.

Spread the jam, cream filling and sprinkle some desiccated coconut on one of the cake and put the other cake on top. For the frosting, spread the mixed icing and sprinkle some desiccated coconut. Decorate the cake.

Roast turkey with Thai twist

Roast turkey with Thai twist

[This recipe works with chicken as well]

400ml coconut milk (I prefer ‘Chaokoh’ brand)

2 stalks lemon grass, finely chopped

1tbsp chopped fresh coriander

2tbsp chopped fresh garlic

3 tbsp light soy sauce, 1tbsp fish sauce, hint of granulated sugar

(optional -1 tbsp chopped ginger)

1.3kg whole turkey (if you use a bigger chicken or turkey, you have to increase the ingredients accordingly)

1)    Combine all the ingredients in a mixing bowl. Marinate the whole turkey with the mixture. Leave it in a fridge overnight.

2)    Roast the turkey in the oven. Adjust the heat to suit the size of the turkey. Brush the turkey with the mixture every now and then. Roast it until the turkey is thoroughly cooked.

3)    Serve with potatoes, parsnips and steamed vegetables.

Stir fried beef in oyster sauce (with Chinese mushrooms)

Stir fried beef in oyster sauce (with Chinese mushrooms)

450g beef steak, thinly sliced

200g Chinese mushrooms (if you use dried ones, soak in water until they are soft and chopped them into small slices)

2-3 spring onions, cut into 1in length

1tbsp chopped fresh ginger (optional)

1 red onion, chopped

2 garlic cloves, finely chopped

1tbsp fish sauce, 1tbsp soy sauce, hint of granulated sugar

2tbsp Thai oyster sauce

2tbsp sunflower or vegetable oil for frying

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

2)    Add the sliced beef. Stir fry until it is cooked.

3)    Add the chopped onions, spring onions and Chinese mushrooms. Stir for a few minutes.

4)    Season it with 2tbsp oyster sauce, 1tbsp fish sauce, 1tbsp soy sauce and hint of sugar.