Thai Khanom (Sweetstuff)

Thai Khanom (Sweetstuff)
In the former days, “Khanom” was made of two crucial ingredients: flour (powdered rice and sugar.) Later, coconut milk became an adding ingredient. It is believed that the Thai dessert had its root into the Sukhothai Era. Market place, in which sweetstuff was sold, was called “Paa kahnom” (“Dessert woodland) in the Kung Sri Ayudhya Era. Usually, after the main course ready of meat or sea creature, the Thai people of the aged days possessed dessert.
Snacks are taken between meals at 10 a.m. or 3-4 p.m.
Fruit Preservation is the result of the require to keep some kinds of fruits of different seasons for long-term eating. There are several methods of Thai fruit preservation.
There Are 4 Features of Thai Sweets
liquid: Krong Kraeng. Khanom Kai Tao, Khanom Bualoy , Lodchong , Saarhim, sweets containing coconut milk and sweets created of sour fruit meat in syrup and salt.
arid :Khanom Phing, Khanom Farang, Kahnom Ochaaros ,Khanom Saampani, Khanom Hin, Foi Thong, Khanom Praya Sawaei, Khanom Thong Ake, Khanom Thong Muan, Khanom Dinsor pong Khanom Krajaang, Khanom Nha-nuan, Khanom Proang ,Kahanom Hooheeb.
Soft:Khanom Paantong , Khanom Sodsai (Saaisai), Khanom Sonlook, Khanom Krok, Khanom Duang. Khanom Nok Kraajok, Khanom Tom Daeng. Khanom Niew.
Firm or half-soft: Khanom Thuaj, Khanom Chaan, Khanom Hua Paak Gaad, Khanom Piakpoon, Khanom Mor Gaeng, Khanom Kruai.
In the Krung Sri Ayuddhaya Era, Chao Praya Wichyaen’s wife, Thao Thong Geeb Mah, taught the Thai persons to make sweetstuff using eggs as main ingredients. They were Thong Yib, Thong Yod, Foi Thong, and Khanom Mor Gaeng. The Portugueses ate these sweets along with grilled meat as their foremost dishes. into the aged times, in upcountry thither was an abundance of Foi Thong plants which was eaten with Namprig. At the present era, the Foi Thong plants with their yellow thin thread-like limbs are rarely seen.
Khanom created for Tradition (or distinctive Occaions)
1. Kanom Tom Khao made with glutinous rice flour wrapping brown sugar.
2. Kanom Tom Daeng created with glutinous rice flour in thin sheets mixed in soft Naa Kracheet (sweetened shredded coconut meat).
3. Khanom Khoe similar to khanom Tom Khao although without salt into flour.
All of these traditional Khanom Toms are used into the Ceremony of Sacrifice to Divine Beings.

KHANOM CHUN( the kind of Thai sweetmeat ,Thai food )

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Hi! the entourage is thai-food-online.blogspot.com today we will lead you goes to know with Thai kind sweets cooking is KHANOM CHUN( the kind of Thai sweetmeat ,Thai food )
The compound
rice kind dust flour well the measuring 2 cup
cassava starches are measuring 2 cup
cane sugars measuring 6 cup
the water floats  jasmines measuring 8 cup
coconut creams 6 cup
water is screw pine
green ( a color mixes the food )
The way does
1. boil the sugar and the water float 2 measuring cup enough [ when ] jasmines are angry and the sugar have dissolved then filter to abandon keep coldly
2. mix rice cassava starch flour and coconut sirup cream stir blend
3. divide powder goes out to are 2 white pink part and 1 screw pine part color
4. lead the tray adds on a crate arrives at to stand on enough [ when ] enthusiastic water just off the boil opens the lid fetches white powder pours to add brightly close the lid will steam to steam cooked until has clear character
5. open crate lid arrives at to fetch pink powder adds again down do to then until is finished powder
6. green the screw pine do like green enough [ when ] cooked abandon keep give cold cut a picture follows to like
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KHA NOM TARN(palmyra sweets,Thai food )

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Hi! the entourage is thai-food-online.blogspot.com , today we will take you goes to know with Thai kind sweets food are KHA NOM TARN(palmyra sweets ,Thai food )
be Thai original dessert sweets meat has the character is yellow dark powder is soft rise to have palmyra smell kisses sweet , palmyra sweets makes of palmyra meat from the palmyra which matures , rice flour , coconut cream , and the sugar , mix prevent follow the process , add banana leaf section , sprinkle the coconut abrades , and induce steam cooked until
in now seek have palmyra smack good sweets has difficult , because of , growwing sugar palm tree quantity that is down , palmyra sweets which sell to area majority market , the entrepreneur often add a little palmyra meat , enhance powder and add yellow replace , which , make palmyra sweets has the meat is tough don't kiss sweet and not delicious
The compound
child palmyra meat beatsalready the measuring  1/2   cup
flours rice measuring 2 cup
sugar cane measuring 1 cup
coconut  creams measuring  1 cup
the coconut is 1 section
The way does
mix powder and child palmyra meat , then massage , add coconut cream until gradually is finished
add cane sugar , a person dissolve to blend good
induce sun 3-4 somes hour give condensed powder , abrade the coconut to long heel
when powder goes up sweets meat will swell to go up fetch sweets drops to add the small confection cup or the section all already right sprinkle the coconut , steam enthusiastic about 15 minute
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KHA NOM DORK SA NO ( stem borer sweets,Thai food )

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Hi! the entourage is thai-food-online.blogspot.com today we will take you goes to know with Thai kind sweets food are KHA NOM DORK SA NO ( stem borer sweets ,Thai food )
The ingredient
flours rice 2 cup
waters 2 cup
stem borer then to pluck the stalk goes out 2 cup
the coconut abrades 2 cup fibers
powdery salts 2 teaspoon
The way cooks
mix powder and the water mix give powder go up , already beat in wire colander , give powder falls down altar tray keeps
sprinkle down on the stem borer enough [ when ] only is damp , mix with powder with a fork gives throughout , pour the compound has that down on white some cloth dips enough [ when ] damp water that a crab on a crate arrives at , steam 12 minute
enough [ when ] cooked pour sweets adds a deep dish , sprinkle cane sugar gives throughout , mix blend , the time eats to eat with the coconut abrades to mix salt
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THAI TOMYUM GUNG (SHRIMP) / GAI (CHICKEN)

THAI TOMYUM GUNG (SHRIMP) / GAI (CHICKEN)
Ingredient

Stalks of lemon grass 3
Shrimps or boneless chicken meat 2 lb
Lime Leaves (kaffir) 6
Lemon juice & fish sauce 2
Red/green chili peppers 3
Straw mushrooms 1 cup
Thai chily paste 1 1/2 tb
Cilantro/parsley
with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery
Instructions:
1. Boil some water (half of the pot) in a 1.5 qt sauce pan.
2. Put in lemon grass, and the chili paste.
3. Put in the shrimps and the mushrooms.
4. Let it boil for 10 minutes.
5. Put in the "lime" leaves and sliced chili peppers (1 min).
6. It\'s done!!
Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.

Sticky rice with fruits ข้าวเหนียวมูล

Sticky rice with fruits ข้าวเหนียวมูล

Ingredients:
400 ml (13 fl oz) coconut milk
300 ml (10 fl oz) water
250 g (8 oz) sticky rice
3 tb sugar
salt
fruits



Method:
In a pot bring half of the coconut milk and the water to boil. Reduce heat and add sticky rice, sugar and salt.
Cover the rice and let simmer for 20 minutes.
Pour in rest of the coconut milk and stir. Serve with fresh fruits

LORD CHONG NAM KA TI(sweet rice coconut cream noodles,Thai food)

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you visits with Thai kind sweets food for example , LORD CHONG NAM KA TI(sweet rice coconut cream noodles,Thai food )
compound rice flour              1           cup
pines                                      10          screw
The way does
1. wash the screw pine cleanly , slice the lane crosswise , pound or , spin give circumspect [ powdery ] give get 5 the measuring cup
2. thresh flour with cement clear water , by add cement clear water already gradually filter with white thin cloth , add frying gold pan , stir with moderate poor meat powder condensed fire ( lift paddle goes up powder will stick paddle)
3. pour powder that stir done to a already turn , appeared yellow constellation that perforate to keep , use the spoon presses to give sweet rice noodles powder down is going to in cold water basin that reserves ( if the hot water must change often)
4. pour the sweet rice noodles adds white thin cloth , abandon keep be drained of water , eat with coconut cream
compound coconut cream sugar bucket 500 well gram
the coconut abrades 500 gram
jasmines water  floats 3/4 cup
powdery salt is 1/4 teaspoon
The way does
1.squeeze coconut milk with the water floats the jasmine , separate coconut cream keeps 1 the measuring cup , and 2-3 coconut measuring cup creams
2.dissolve bucket sugar appeareds coconut cream , add powdery salt , lift put on the stove enough [ when hot ] , put something down abandon keep coldly , eat with the sweet rice noodles and ice
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KANOM COK(the kind of Thai sweetmeat is,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will advise you about Thai kind Thai dessert food is KANOM COK(the kind of Thai sweetmeat is,Thai food)
powder ingredients
1.          rice flour is (dry)1 the measuring cup
2.          2 measuring cup waters are
3.          dry-cooked rice 1/3 the measuring cup is
4.          almost old coconut abrades 1/2 white the measuring cup
5.          1/2 powdery teaspoon salt
6.          the 1/2 hot tablespoon water is
Ingredients infront coconut cream
1.          1 coconut measuring cup cream is
2.          1/2 cane measuring cup sugar is
3.          1-1/2 powdery teaspoon salt is
especial utensil is
kind of Thai sweetmeat stove , the hot compress is ( coconut waste wraps , with the cloth , whiteness , by use square cloth , 6x6 sizes are inch )
The way does
1.add coconut waste in the middle grab , the edge of a piece of fabric reaches , come to every a side
2.bind a rope gives the waste , the coconut assembles , crystallize round , abandon a man keeps for catch the spoon , for pick the kind of Thai sweetmeat , oil , for rub kind of Thai sweetmeat socket
3. measure 1 measuring cup powder adds a deep dish mixes , add the 1 measuring cup water , a person blend , then dip keep 12 hour or stay overnight
4. grind dry-cooked rice 1/3 the measuring cup , the coconut abrades , measuring cup , fully the water 1 again the measuring cup
5. mill give circumspect [ powdery ] with mill a stone all right
6. pour the coconut and dry-cooked rice that have ground then appeared deep powder dish that dip to keep , add powdery salt , a person blend good , use formed kind of Thai sweetmeat powder
7. mix coconut cream , sugar , and salt together , a person gives the sugar dissolves to stand kind of Thai sweetmeat stove on young fire , give very hot , then use the hot compress , touch vegetable oil wipes every kind of Thai sweetmeat socket socket are soaked oil , fetch powder drops to appeared a socket about almost a socket , wait a minute then drop infront coconut cream down about 1/2 the tablespoon , close the lid then poor powder scorched yellow edge , then use the spoon fetches to go up add the tray prepares to eat
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Sticky rice with fruits(Thaifood)

by pipat 
Hi! , the entourage is thai-food-online.blogspot.com today you will have known with Thai kind dessert food that likes very bely again is
Sticky rice with fruits ข้าวเหนียวมูล
Ingredients:
400 ml (13 fl oz) coconut milk
300 ml (10 fl oz) water
250 g (8 oz) sticky rice
3 tb sugar
salt
fruits



Method:
In a pot bring half of the coconut milk and the water to boil. Reduce heat and add sticky rice, sugar and salt.
Cover the rice and let simmer for 20 minutes.
Pour in rest of the coconut milk and stir. Serve with fresh fruits
such as the mango
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TAO SUUN( the kind of Chinese dessert made of boiled soybean sug is , Thai food )

by pipat
Hi! , the entourage is thai-food-onling.blogspot.com , today we will come to meet with kind sweets menu for example , TAO SUUN( the kind of Chinese dessert made of boiled soybean sug is , Thai food )
The compound
the green gram removes 200 gram shells
1-1/2 cane measuring cup sugars are
1/4 corn measuring cup flour is
the 1/3 measuring cup water is
The way does
wash beans cleanly soak to warm keep stay overnight lead beans which dips to keep come to wash cleanly add 4 cup waters adds beans closes utensils lid imports a stove takes time 30 minute 100% heats s lift to depart a stove fetches beans goes up to air is drained of water lead 5 cup waters mixes with cane sugar reaches a stove takes time 15 minute 100% heats from that time lifts to come out a person gives cane sugar dissolves and pour powder that mix with person fast water , don't give powder has captured to crystallize then lead get back to reach a stove again 1.30 minute , 100% heats pick up to add person beans s mix blend to pour with coconut cream before
coconut cream compound
1 coconut condensed cream is measuring cup , 1/4 powdery teaspoon salt is
The way does
add coconut cream appeareds the utensils , mix person salt dissolve to import a stove takes time 1.30 minute 100% heats s lift to come out a person quickly don'ts to give coconut cream captures alive a piece induces to pour down on sweets fully eat
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MOR KAENG(soup pot sweets , Thai food )

by pipat
Hello! yes sir , the entourage is thai-food-online.blodspot.com , for today we will visit with sweet menu at likes general is MOR KAENG(soup pot sweets , Thai food )
The compound
green pulpy shell gram steams to grind is circumspect [ powdery ]
3/4 the measuring cup
4 duck's eggs are
3/4 kerosine can measuring cup sugars
3 screw pines
1-3/4 coconut condensed measuring cup cream is
kiss fry just right
The way cooks
the green gram removes the shell soaks to warm 4 hour wash cleanly
the 1/4 measuring cup water adds the utensils closes with the plastic (s hold,seize ) to import a stove takes time 12 minute 100% heats then leads beans comes to grind is circumspect [ powdery ] stop
use a hand kneads duck's sugar kerosine can egg with screw until pine adds the mixed garden has gone up to rise then filter the screw pine runs away
add coconut cream and beans grind that reserve down mix blend with the compound have of an egg already pour down the utensils
import a stove takes time 10 minute 100%
shallot heats slices 1/4 a cup , 1/4 vegetable cup oil adds the utensils imports a stove takes time 5 minute 100% heats s lift to depart spoon onion stove goes up to lead oil has gone to pour down on sweets already elevates to lay on the screen stands a program does 12 scorched minute
lift come out pour with an onion has fried then press stick sweets
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TUPTIM KROUP( frame pomegranate , Thai food )

by pipat
Hello! you the entourage thai-food-online.blogspot.com , today we will come to meet with kind sweets menu is TUPTIM KROUP( frame pomegranate , Thai food )
The compound
The yam bean slices 1 very small measuring cup square
1/2 cassava measuring cup starch is
1 cane measuring cup sugar is
The water keeps for do 1 measuring cup sirup
The way does
lead it the typical Thai dish mix with red sirup flood the yam bean abandons to keep keep 1/2 hour
pick up pour sirup has aired is drained of water then induce to mix with powder stick plentiful add the colander flies to give powder falls to go out ?
2-3/4 cup clear light waters erode to reach the oven s take time 15 minute 100% time heats s pass by 6 minute pick up to add the pomegranate s get back to reach poor stove s The time is up. when , the pomegranate has had no obligation to fetch upward change the cold water already separates the pomegranate cling air is drained of water
lead coconut cream mixes with sirup pours with coconut cream and ice fully eat
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TONGYIB( the a kind of Thai sweetmeat is )

by pipat
Hello! yes sir , the entourage is thai-food-online.blogspot.com , for Thai our food has will the food again popular kind is the dessert ( , sweets is ) , today we will come to meet with the dessert that likes to very is TONGYIB( the a kind of Thai sweetmeat is )
     3-1/2 cane measuring cup sugars are , jasmine water ( the water that bake with the jasmine )
1-1/2 , the measuring cup then until is ( gum,rubber,tire bale-fruit ) uses 105- 103 hot degree degree fires F , put something down from a stove then poor sirup stops to are angry then take the spoon fetches the yolk which has beaten to keep quietly drop appeared sirup to size just right circle already elevates to put on the stove give cooked egg uses clear ladle fetches the way rises turn up to go up add in very small cup dips in clear sirup which , participate mix of sirup has that to simmer then have 1 1 cane measuring cup water jasmine measuring cup sugar
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