Yam Met Mamuang Himaphaan From The Drinking Food Of Thailand Recipes

TELO ( SURINAM/INDONESIAN)

Steps:

• Peel Cassave, wash and cut fingersize pieces.
• You can boil the cassave for 10 minutes if desired.
• Rub cassave with garlic.
• In a deep pan, heat oil.
• Put pieces of cassave in oil until golden brown.
• Strain and sprinkle with salt.

MANGO PUDDING -- LACTOSE-FREE (THAILAND)

Steps:

• Scoop out the flesh of the mangoes & puree it in a food processor or blender until smooth. Set it aside in the processor/blender.
• In a saucepan, heat water until is reaches a rolling boil, then remove it from the heat.
• While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water & stir briskly to remove any lumps.
• Add the sugar to the gelatin mixture & stir to dissolve. Add this mixture to the mango in the processor/blender, then add the coconut milk & process briefly until ingredients are combined.
• Pour this finished mixture into 4 dessert bowls & put in the refrigerator for at least 2 hours but not more than 24 hours.
• Serve cold on its own, or with fresh fruit & ENJOY!

MONT BLANC TARTS FROM SWEET

Steps:

• To make the flaky pastry:.
• Place the flour, butter, sugar and salt in the bowl of a food processor. Pulse a few times, until it is the consistency of fine breadcrumbs, then add the vinegar and water. Continue to pulse for a few seconds, then transfer to a work surface. Shape into a ball and flatten into a disk, cover in plastic wrap and set aside in the fridge for 1 hour (or up to 3 days).
• Preheat the oven to 400°F/200°C.
• When ready to roll out, allow the pastry to rest at room temperature for 30 minutes (if it has been in the fridge for more than a few hours) and place on a lightly floured work surface. Roll out the dough to about 1/8 inch/3 mm thick and cut out eight circles, 5 1/2 inches/14 cm wide. Reroll the dough, if necessary, to get eight circles.
• Transfer one circle at a time to the 3 1/2-inch/9-cm-wide and 1-inch/3-cm-deep fluted tart pans and gently press the pastry into the corners of the pan; you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the pan, as the pastry can shrink a little when baked. Place in the fridge for 30 minutes to rest.
• Line the pastry shells in the pans with parchment paper or paper liners and fill with rice or dried beans. Bake for 18 minutes, until the pastry is golden brown at the edges. Remove the rice and paper and bake for another 8 minutes, or until the shell is golden brown. Remove from the oven and set aside to cool completely on the baking sheet. Once cool, trim the shell (so that it can be removed from the pans) and set aside until ready to fill.
• Line a rimmed baking sheet with parchment paper and set aside.
• To make the candied pecans:.
• Combine the maple syrup, corn syrup and granulated sugar in a small saucepan and place over a low heat. Stir gently until the sugar has melted, then add the pecans and salt. Stir so that the nuts are coated in the syrup, then tip the nuts onto the lined baking sheet. Place in the oven for about 8 minutes, or until the syrup is bubbling around the nuts. Remove the baking sheet from the oven and set aside until completely cooled. When the nuts are cooled, the glaze should be completely crisp; if not, return them to the oven for a few minutes more. Once cooled, break or roughly chop the nuts into 1/4 -inch/0.5-cm pieces and set aside until ready to use.
• To make the filling:.
• Place the chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Stir occasionally until melted, then use a pastry brush to coat the inside of each tart shell with the chocolate. Set aside for about 30 minutes, to set, then fill with enough chestnut spread so that it rises about halfway up the sides of the tart shells.
• To make the vanilla whipped cream:.
• Pour the cream into the bowl of an electric mixer with the whisk attachment in place. Add the confectioners' sugar, vanilla extract and brandy and beat on high speed for 1 minute, or until medium-soft peaks form.
• Divide the whipped cream among the tarts, so that it is slightly domed on top of the chestnut spread. Sprinkle the candied pecans generously on top-you might have a tablespoon or two left over, but these can be saved to munch on, to sprinkle over your next bowl of breakfast granola or porridge, or to use in the Knickerbocker Glory-and serve.
• Equipment:.
• You will need eight mini fluted tart pans, about 3 ½ inch/9 cm wide and 1 inch/3 cm deep. Alternatively, you can make this in one large fluted tart pan, around 10 inches/25 cm wide and 1 inch/3 cm deep.
• Make Ahead:.
• The pastry can be made up to 3 days ahead and kept in the fridge (covered in plastic wrap) until ready to roll. It can also be frozen for up to 2 months. The candied pecans can be made up to 5 days in advance and kept in an airtight container.
• Storage:.
• Once assembled, the tarts are best eaten on the day they are baked.
• Recipe courtesy of SWEET by Yotam Ottolenghi and Helen Goh.
• Get the book here: https://www.amazon.com/Sweet-Desserts-Londons-Ottolenghi-Yotam/dp/1607749149/.

YAM MET MAMUANG HIMAPHAAN FROM THE DRINKING FOOD OF THAILAND

Steps:

• A little more about the recipe:.
• Bangkok's Lam Sing Pla Tong is part bar, part music hall, and part cabaret. It's on a busy strip that comprises a sort of entertainment district for people from Isaan (Northeast Thailand), who make up a good portion of the working class in the city. All of the city's cab drivers, primarily men from Isaan, seem to know the place. The crowd is a mix of construction workers, also primarily men from Isaan; women; and kathoey, men who dress flamboyantly like women.
• Before you pass through the dark door, a gentleman brusquely pats you down to make sure you're not packing. Sadly, in this atmosphere, acts of passion-fueled violence are not uncommon. You join the rabble in the audience, dodging inebriates and noting the visiting dignitaries-and I don't mean heads of state. Amid the shit show, they're the ones with the cherry tables, expensive whiskey, and many admirers who crowd around hoping for handshakes. On a stage that looks as if it's been plastered with glitter, a band plays almost nonstop, and a varying cast of characters-nearly a dozen different singers who later reappear as backup dancers and, sometimes, end up pouring your drinks-perform deafening renditions of songs that everyone but you seems to know. The music is morlam and lukthung, mournful songs depicting the hardships of country living or ribald stories of love. The numbers are highly choreographed. Some particularly happy customers show their appreciation by stuffing money into shirt collars and waistbands.
• A couple of friends, two longtime expats and enthusiastic explorers, put me onto this place, which they stumbled into while on the prowl for duck laap. As soon as I got to Bangkok-or at least, after a few plates of laap and some deep-fried duck bills at a restaurant next door-I went to experience Lam Sing Pla Tong for myself. The night before I flew back to the States, I went again. I came for the fun. I came back for the cashews.
• To sustain us that first night, my entourage and I ordered a few dishes from the menu, a typical booze-friendly collection of fried stuff and salads but with an Isaan bent. What got me was a plate of fried cashews, aggressively salted and tossed with roughly chopped green onions and fresh red chiles in chunks big enough to inspire alarm. I spent the rest of the night shoveling down this salty, spicy, crunchy snack between slugs of beer.
• Since then, I've ordered the dish every time I've spotted it. Sometimes what I receive is a variation that's closer to yam (or so-called Thai salads), complete with fish sauce, lime juice, raw shallots, and ground pork. The version at Lam Sing Pla Tong reflects the dish at its simplest. And it's the one I like best.
• SPECIAL EQUIPMENT:.
• A deep-fry thermometer.
• A large spider skimmer (recommended).
• MAKE THE CASHEWS:.
• Pour the oil to a depth of 1/2 inch / 12 mm into small saucepan, set over medium heat, and heat to 325°F / 165°C Use the thermometer to test the temperature, measuring the oil at the center of the vessel and carefully stirring the oil occasionally to ensure a consistent temperature. Line a bowl with paper towels or newspaper and put it near the stove.
• Carefully add the cashews to the hot oil and cook, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind that the cashews will get a shade or two darker once they leave the oil. Using the spider or a slotted spoon, transfer the cashews to the prepared bowl to drain. Immediately season the cashews with the salt, tossing them as you season.
• Transfer the nuts to a plate and sprinkle on the green onions and chiles. Serve warm.
• Recipe courtesy of THE DRINKING FOOD OF THAILAND by Andy Ricker.
• Get the book here: https://www.amazon.com/POK-Drinking-Food-Thailand-Cookbook/dp/1607747731/.

STICKY BOMBAY CHICKEN FROM CHAI, CHAAT & CHUTNEY

Steps:

• Make a couple of slashes ?on each drumstick, ready ?for marinating.
• Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
• Preheat the oven to 180°C (350°F), Gas Mark 4.
• Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.

GLAZED EGGNOG MADELEINES FROM HOLIDAY COOKIES

Steps:

• SPECIAL EQUIPMENT:.
• 12-mold standard-size madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or similar tool.
• To make the madeleines:.
• Sift the flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1⁄2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes.
• Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes.
• Position an oven rack in the middle of the oven and preheat the oven to 375°F Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly.
• fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one.
• Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely.
• Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way.
• To make the glaze:.
• In a bowl, whisk together the confectioners' sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve.
• Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
• Get the book here: https://www.amazon.com/Holiday-Cookies-Showstopping-Recipes-Sweeten/dp/0399580255/.