There was a Thai festival in the nearby mall last weekend and it had all about Thailand theme with various range of vendors and activities . The one that attracted me the most of course will be the food section, they have some famous Thai restaurant putting booths and sell foods and those booths were swamps by dozens of people which eventually discouraged me to participate and buy (I don’t really like to squeeze in a crowd or wait for a long time to be serve) 😦
Anyway to cut it short, because of the festival I develop a sudden crave of Thai Candied Cassava so I decided to make my own. Upon browsing for recipe, I found that most of blog post the same cooking time for the cassava which is approx 2 hours. Hmmm … could it be the real case or probably the recipe was origin from just one source? Anyway no harm to try and I happen to be able to found the supermarket selling Cassava (though I don’t know what is the right criteria in choosing good cassava) , so Cassava, coconut milk and sugar, that’s all I need, everything is set.
I decided to try the recipe from Appon’s Thai Food , she have many range of Thai recipe in her blog.
And below were the photos of my cooking result (personally I love and can’t resist sweets with coconut milk) so I add the coconut milk cream from other recipe. I also found that after cooking for 1 hour the water start to dry while cassava still quite firm and not candied enough so I add another 1 /2 cup of water and 100 gr sugar on top of the origin recipe from Appon.
This is the final result… Yum…
Thai Candied Cassava with Coconut milk
Below please find the copy paste of recipe and how to from Appon’s blog.
Ingredients for 4 People
500 gms Cassava
300 gms Sugar ( I add another 100 gr of sugar )
250 ml Water ( I add another 1/2 cup of water)
1. Mix sugar with water in a sauce pan, heat until the sugar dissolves.
2. Peel the cassava and chop it into 4cm pieces.
3. Add the cassava into the pan with boiling sugar and cook on a low heat until the sugar just begins to caramelize. Approximately 2 hours.
4. If the cassava has not been properly candied, add more water and continue cooking.
Optional coconut milk cream – from http://www.cookasianfood.com/thailand/thai-dessert-candied-cassava-root/
1/2 Cup Coconut Milk
1/4 Tsp Salt
Put the coconut cream and salt into a small pan and bring to the boil over a medium heat. Remove from the heat and pour a little over the Candied Cassava
Thai style tagliatelle
I am a big fan of pasta and always stock them in the kitchen together with instant noodle as emergency food, meaning easy dish to whip for simple lunch, dinner or supper.
And as always I cook the dish based on the ingredients that I have , hence the Tagliatelle with Thai flavors.
- A portion of dried tagliatelle – boil with salted water until al dente, reserved 4 table spoon of the cooking water.
- 2 table spoon olive oil
- 2 table spoon sesame oil
- 2 garlic cloves – chopped
- 1 teaspoon grated ginger
- 1 red bird’s eye chilli, deseeded and chopped
- Juice from 2 limes ( I used about 2 tablespoon of Zest)
- 1 bunch of coriander – chopped
- 1 bunch of Thai or ordinary basil leaves (optional)
- Salt and pepper to taste
- 2 pieces of black tiger prawn,peeled but leave the tail.
- Heat olive oil in frying pan over medium heat, stir in the prawn until they turn pink.
- Add garlic, ginger, and chilli, stir for 30 seconds or until garlic starts to release its aroma.
- Whisk in pasta cooking water and bring to boil.
- Stir in the pasta and coriander with lime juice, toss over for few second until heated thoroughly, add salt and pepper to taste.
Tagliatelle with thai flavors
Today’s recipe is a simple fried rice. I am not sure where is the origin of fried rice as it is kind of universal dish especially in Asia. They are available in Chinese (Chao fan) , Japanese (Cha han), Indonesia (Nasi goreng), Thai (Khao Pad) and in many other variation. Fried rice is a popular dish and considered as staple in Indonesia, you can basically find them anywhere in the 33 province/state of Indonesia , be it at street side , small stall, foodcourt, traditional restaurant, modern cafe, up to hi-end restaurant. And Indonesian consume fried rice as breakfast, lunch or dinner and even supper 🙂
I remember growing up to have fried rice for late night supper or emergency food when my mum was not in the mood to make elaborate dishes. She will just stir and fry any ingredient she can find in the fridge and sometimes even just egg to make a fried rice (not that me and my brothers are complaining though).
Today I don’t feel to cook anything complicated so I remember my mum’s method, check my fridge, found the rice from yesterday and some other bento ingredients so I decided to make fried rice.
By the way do you know that fried taste the best when you use the leftover or the previous day cooked rice ? It was due to the changes of the rice texture , by then the rice will be a bit drier compare to if you use a fresh just cooked rice, the fried rice will tend to be a bit sticky.
Anyway, here is the Ingredients :
- Cooked rice (if you use overnight refrigerated rice it is okay to cook them as what they are, however if you use frozen rice then need to defrost them first)
- 1 shallots – sliced thinly
- 1 garlic – chopped
- Carrot – sliced thinly
- Kani stick – slice into smaller size
- 2 string pea – sliced thinly
- 1 chilli – sliced thinly
- spring onion – sliced thinly
- Stir the shallots with 1 table spoon oil over medium heat until translucent, add the garlic.
- Once garlic started to change color, add the carrot, pea and kani stick, stir fry until fragrance.
- Stir in rice and lastly the egg (some people like to cook the egg in the beginning while me like to put in for last finishing so the egg while blend well with rice.
- Add soya sauce and pepper , chopped spring onion and stir until all ingredients mix well and egg looks cooked.
- Remove from heat.
I remember the first time when I experiment on this dish after tasting them at Thai restaurant in my city, it was many many years ago when I was still at college. And then after that I took the short cut to just eat them at Thai restaurant instead of making effort to cook one.
The idea to post this recipe was due to I accidentally have excess ingredients of pandan leaves (fresh pandan leaves can be easily found in my country and my mum used to have a pot of pandan plant at her garden, so anytime she need to use them, she just cut few leaves)
I bought some pandan leaves for making desserts and only use half of them. Upon thinking of what should I do withe the pandan leaves, I go through my old recipe books and found this long forgotten recipe.
Nevertheless… here I am…
- 1 tea spoon roasted white sesame seed
- 4 table spoon water
- 2 table spoon soya sauce
- 2 table spoon palm sugar
Steps (chicken) :
- Cut chicken in dice and place chicken in large mixing bowl, add garlic, fish sauce, crushed coriander, sesame oil, pepper, palm sugar.
- Mix well and let the chicken marinated in the sauce for at least 3 hours
- Take 1 pandan leave, make sure the non shiny side up, fold the pandan leave buttom end up and over , fold the top end down and through and pull to make tight .
- Flip over pick up the top end, bring through top layer and pull tight, panda wrapper ready for filling.
- Flip over and look for an opening and stuff 1 – 2 pieces of marinated chicken (depending on the size of your chicken and width of your pandan leaves) into pandan pocket.
- Repeat step 5 until all chicken are wrapped.
- Heat vegetable oil on large frying pan and deep fried the wrapped chicken until golden brown.
- Serve with the sauce and steam rice and unwrapped the pandan leaves only upon eating.
Steps : Sauce
Mix all ingredients and top with sesame seed