Tom Zap Pork Hocks ต้มแซบขาหมู

Tom Zap Pork Hocks ต้มแซบขาหมู

Ingredients;
1 kg or 1 pork hocks
3 Fresh chilly
3-4 fried dried chilly (Just an option,if you don't have omit it)
3 Red Onions
2 sliced lemon glasses
9 cups water
4-5 pickled galanga
4-5 kaffir lime leaf
3 tomatoes
1 coriander
3-4 thai coriander (Just an option,if you don't have omit it)
1 1/2 tbs fish sauce
1 tsp salt
1/2 tbs palm sugar or sugar (doesn't matter)
1 tbs tamarine sauce
2 tbs lime

Directions;
1. Roasted red onion, lemon grass sliced and pickled galanga, until the aroma smell come out or red onion have clear colour on the skin.

2. Boiled water until hot, add pork hocks and 1 tsp of salt. Cooked it for 30 mins on medium high heat.

3. After the pork hocks become soft/well cook, add all the roasted herb and tomatoes in to the pot. Cooked it for about 2 mins. 

4.Slow the heat to low heat, Then add fish sauce, palm sugar, tamarine sauce fresh chopped chilly kaffir lime leaf and lime.
5.Stop heat, then add chopped coriander, thai coriander and fried died chilly on top.

Serve with sticky rice or rice. Yummy! Thanks for follow my recipes, hope you like it. ^_^

Young Coconut Chiffon ชิฟฟ่อนมะพร้าวอ่อน

Young Coconut Chiffon

                 Firstly, I need to give a good credit to Khun Deer 

who is created this great recipe.

This Young Coconut Chiffon is very nice texture,  

not too much sweet and fluffy.

And I guarantee you will love this recipe.

Young Coconut Chiffon

Ingredients;

For the flour ingredients

70 g.          Cake flour

1/2 tsp       Baking Powder

For the eggs yolk ingredients

3               egg yolks

25 g.         Caster sugar

1/2 tsp      salt

60 g.         Coconut water

50 g.         Vegetable oils

For the eggs white ingredients

3               egg white

50 g          caster sugar

1/4 tsp      cream of tartar

Topping

Young coconut slice   10-20 g.

Direction;

1. Preheat oven to 170 C'

2. Sift cake flour with baking powder.

3. In the other bowl, whist the egg yolks with caster sugar, salt, coconut water and vegetable oils. Whist until combine well (Whist quick and fast, then stop. Do not whist too long)

4. Using hand mixer or stand mixer to whist the egg white. Whist the egg white and cream of tartar, with medium speed until soft foam ,then slowly add caster sugar and change to high speed. Whist until peak foam.

5.Add 1/3 of the beaten egg white into the flour. (In this process using hand whisk or spatula). 

6.Add 2/3 of the beaten egg white and mix gently and quick.

7.Add the rest of the beaten egg white until the mixture is mix well.

8.Pour the cake into chiffon cake pan,then put young coconut slice on top of the cake.

 Bake it for 30 minutes or until the toothpick come out clean.