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.

Curry Puffs Chicken กระหรี่พัฟใส้ไก่

The recipe coming soon !

Chocolate Brownies บราว์นี่ช้อคโคแลค

INGREDIENTS ส่วนประกอบ

200g Dark Chocolate ช็อคโกแลค 75%

200g Unsalted butter เนยจืด

300g Brown Sugar น้ำตาลทรายแดง

1cup Plain flour แป้งสาลี

1/4cup Cocoa powder ผงโกโก้

1/4tsp Salt เกลือ

3 eggs ไข่

2tbs Coffee powder กาแฟผงทั่วไป

150g Alomond flak อัลม่อนสไลด์

แม่คิมใช้เนย ผงโกโก้ และช็อคโคแลคยี่ห้อนี้ค่ะ รสชาติเข้มข้นดีค่ะ

DIRECTIONS วิธีทำ

STEP 1 

นำช็อคโคแลค, น้ำตาล, เนย, มาละลายด้วยไฟอ่อน หรือละลายในไมโครเวฟก็ได้                                                                  Place butter, sugar and dark chocolate in a saucepan over very low heat and stir until mixture is just smooth. (Or you and melted everything in microwave)

STEP 2

นำแป้งสาลี ผงโกโก้ เกลือ มาร่อนรวมกัน ใช้ตะแกรงเล็กๆร่อน ร่อนเสร็จแล้วให้ผสมให้เข้ากันดี

Sifted plain flour, cocoa powder and salt and stir until mixture.

STEP 3

ตีไข่+เนสกาแฟ ให้เข้ากัน                                                       Beat eggs and coffee powder until combined.

STEP 4

นำส่วนผสมที่ 1 กับส่วนผสมที่ 3  มาผสมให้เข้ากันดี

Add melted chocolate (1) and egg mixed (3), stir until combined 

STEP 5

นำส่วนผสมแป้งที่ 2 กับส่วนผสมที่ 4  ผสมให้เข้ากันดี

 (ขั้นตอนนี้ไม่ต้องใช้เครื่องตีก็ได้ค่ะ ใช้ทัพพีคนเอาก็ได้)

Add mixed flour and stir until combined.

STEP 6

ผสมอัลม่อนสไลด์สัก 100 กรัม ที่เหลือจะเก็บไว้โรยหน้าค่ะ

Add 100g almond flak. (the rest we will put on top of the brownies before bake later)

STEP 7

เตรียมถาดสี่เหลี่ยม รองด้วยกระดาษไข เสร็จแล้วเทลงในถาด เกลี่ยหน้าให้เรียบ แล้วโรยด้วยอัลม่อนสไลด์ที่เหลือ

อบด้วยเตา 180 องศา นาน 30 นาที หรือจนกว่าบราวน์นี่จะสุก

Pour mixture into a greased 20cm (8inch) square cake tin.

(Don't forget to put baking paper in square cake tin before pour mixture)

Bake in a preheated 180C (350F) oven for 30 minutes or until brownies are set.

Allow brownies to cool and cut them into squares.

Make 12-15 squares, depend on how you cut.

ปล่อยบราว์นี่ให้เย็น แล้วค่อยตัดเป็นสี่เหลี่ยม ทำได้ 12-15  ชิ้น แล้วแต่ว่าจะคัดขนาดใหญ่เล็กยังไง

Raisin Scones

Ingredients; Makes 10-12 scones

350g Self raising flour (50% more fiber)
30g Caster sugar
250ml milk
50g salted butter
15-20g raisin

Directions;
Step 1
Combine the milk and butter together, put in the microwave about 15sec to warm the milk. (Don't wave to hot, just warm the milk or the butter become softened)

Step 2
Combine flour and sugar in a mixing bowl, combined well.

Step 3 
Add warm milk and mixed flour,then add raisin and mix until it is well combined and a dough is formed (for approximately 2-3 minutes)

Step 4
Turn the dough out onto a well floured bench.

Step 5
Roll the dough and cut out scones shapes.
Allow the dough to rest for 10 minutes.

Step 6
Bake for approximately 12-15 minutes on 200C or until golden brown.

 Enjoy !

Sweet Heart Cupcake

Sweet Heart Cupcake

Ingredients;

3/4 cups or 200 g butter softened 

1 cups caster sugar

3 eggs

1/2 tbsp vanilla paste or regular vanilla extract

1/2 tsp baking soda

2 tsp Baking powder

1/4 tsp salt (omit if using salted butter)

2 1/2 cups Self-Raising flour

1 1/3 cups milk

Directions;

STEP 1 Cream sugar and butter together in a large bowl.
Beat eggs in one at a time.

STEP 2 Add vanilla, soda, baking powder and salt and beat together.

STEP 3 Add flour and milk alternately a little at a time until well combined. Batter should be nice and fluffy.

STEP 4 Remove about a 1/3 of the batter (about 1 1/2 cups) and place in small bowl Add red food colour to the batter to get a nice shade of pink. Cover plain batter and set aside (refrigerate if desired)

STEP 5 Put pink batter in an 8x8" baking pan and bake at 350F for about 20 minutes until a toothpick inserted in the center comes out clean. Remove from pan and allow to cool completely.

STEP 6 Cut out heart shapes from the pink cooled cake with a cookie cutter.

STEP 7 Place 2 tbsp of the plain batter in the bottom of a cupcake liner in a cupcake pan. Place one pink cake heart pointy side down in the center of the batter making sure to push it all the way down to the bottom. Cover the top of the heart with about 1 tbsp of additional plain batter.

You also can add some raspberry, If you like. 

STEP 8 Bake the cupcakes at 350 F for about 20 minutes until a 

tooth pick inserted in the plain batter comes out clean.

The hearts inside won't burn or overcook.

Make sure you note which way the hearts are facing as cutting them

 the wrong way will result in a pink blob instead of a heart.