Thai Street Food

Thai Cookbook with a Modern Twist

Simple and Delicious Thai Recipes

BY

Gordon Rock

Copyright 2016 Gordon Rock

Kindle Edition

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

About the author

Gordon Rock is the author for hundreds of cookbooks on delicious meals that the 'average Joe' can attempt at home. Including, but definitely not limited to, the Amazon Prime bestseller "Smoking Meat: The Essential Guide to Real Barbecue".

Rock is also known for other well-known titles such as "Making Fresh Pasta", "Hot Sauce", "The Paleo Chocolate Lovers" and "Vegan Tacos", just to name a few.

Rock has been nominated for various awards and has recently been offered a 'Question & Answers' column in Food and Wine Magazine that will give him a greater medium to respond to all the queries readers may have after attempting his recipes. He has also been honored by the Institution of Culinary Excellence for his outstanding recipes.

Gordon Rock grew up in the outskirts of Los Angeles in California, where he graduated from the Culinary Institute of America with honors. He still resides there along with his wife and three kids. He operates a non - profit organization for aspiring cooks who are unable to finance their culinary education and spends practically all his spare time either in the kitchen or around his desk writing.

For a complete list of my published books, please, visit my Author's Page...

http://amazon.com/author/gordonrock

You can also check out my blog at: http://grodon-rock.blogspot.com

Or my Facebook Page at: https://www.facebook.com/ChefGordonRock

Table of Contents

Introduction

Savory Dishes

Pork Satay

Green Papaya Salad (Som Tum Thai)

Thai Minced Pork Salad (Larb Moo)

Pad Thai

Thai Pork Omelet

Thai Dry Curry (Kua Kling)

Thai Fried Rice

Gai Pad Prik Gaeng

Thai Basil Chicken (Krapow Gai)

Mussel Pancakes (Hoi Tod)

Muu Ping

Orange Fish Curry

Fried Crab Shells

Prawn Cakes (Tod Mun Kung)

Sai Ooah

Poh Pia Tod

Sweet Dishes

Thai Layered Dessert (Khanom Chun)

Golden Egg Fibers

Sweet Sticky Rice (Kao Tom Mud)

Thai Shaved Ice

Salim Thai Dessert

Khanom Krok

Sticky Rice with Mango

Tamarind sorbet

Tapioca Pudding

Free Bonus Cookbooks

Author's Afterthoughts

More Books by Gordon Rock

Introduction

Street-food is a ready-to-eat and take-out food, sold on the streets. This food serving is becoming very popular because it is untraditional and does not require conformist behavior. You can enjoy your meal or drink in the corner of the street, laugh and have a great time with your friend without worrying about your “table manners”.

Each and every country in the world has its own street food. Thailand is not an exception. The Thai street food is a food with soul and a bold soul that is not afraid to show off its colors and aromatic components.

Thai street food is versatile in every way. If you are thinking it mainly consists out of coconut milk and Thai curry paste, you are thinking wrong. Thai street food includes various dishes made of pork, chicken, beef, prawns, shrimps, veggies and noodles. It uses bold spices and herbs, tamarind paste/water and as a staple side dish the steamed or fried rice.

Speaking of desserts, this is something too you can find on the streets of Thailand. The Thai desserts are light and not sweet as American or European desserts. The majority of the desserts use coconut milk and the majority of desserts are either gluten-free or vegan-friendly.

As you can tell, the Thai street food has a lot to offer. You can choose between various savory and sweet dishes as well as the preparation method and cooking time.

Thai street food is one of the best in the world and with the next recipe you will see why.

Savory Dishes

Pork Satay

Tender pork with aromatic lemongrass and sweet coconut milk.

Serves: 10

Time: 15 minutes + inactive time

Ingredients:

- 12 oz. pork loin, cut into 1-inch wide and ¼-inch thick slices

- 2 teaspoons coconut oil

- 1 cup coconut milk

- 1 tablespoon brown sugar

- ½ teaspoon ground cumin

- 1 ½ teaspoons ground turmeric

- 1 teaspoon chopped galangal

- 1 ½ teaspoon ground coriander seeds

- 1 pinch cayenne pepper

- 3 tablespoons chopped lemongrass

- Salt, to taste

Directions:

1. In a food blender combine the lemongrass, ½ cup coconut milk, spices, and sugar. Process until pureed.

2. Transfer the paste to a bowl and add sliced pork. Cover and chill for 4 hours.

3. Once ready, preheat the grill.

4. Arrange the pork slices onto a bamboo skewer and brush with remaining coconut milk.

5. Grill for 6-7 minute or until charred.

6. Serve while still hot.

Green Papaya Salad (Som Tum Thai)

The classic salad you can find on the streets of Bangkok. It is fresh, crispy and just amazing.

Serves: 6

Time: 10 minutes

Ingredients:

- 3 tablespoons packed palm sugar

- 10 cherry tomatoes, halved

- 2 tablespoons fish sauce + 2 teaspoons

- 5 tablespoons lime juice

- 3 Chinese long beans, halved crosswise

- 1.5 lb. green papaya, peeled, seeded

- 1 cup chopped fresh cilantro

- 4 garlic cloves, minced

- 1 red Thai chile, seeded and chopped

- 2 tablespoons dried shrimps, chopped

- 2 green onions, sliced

- 2 tablespoons chopped peanuts

Directions:

1. In a bowl whisk the lime juice, palm sugar, fish sauce, dried shrimps and garlic.

2. Cook Chinese beans in a pot of salted boiling water until crisp-tender.

3. Rinse under cold water and cut into small pieces.

4. Using a julienne peeler, peel the papaya. You can also grate using a grater.

5. Place the papaya in a bowl and add the remaining ingredients.

6. Pour over prepared lime juice dressing and toss to combine. Serve immediately.

Thai Minced Pork Salad (Larb Moo)

Minced pork in combination with lemongrass, coriander and classic Thai seasoning.

Serves: 4

Time: 20 minutes

Ingredients:

- 1 lb. minced pork

- 1-inch ginger, peeled and minced

- 1 red onion, chopped

- 2 garlic cloves, minced

- 2 tablespoons peanut oil

- 1 green chili, chopped and seeded

- 1 stalk lemongrass, trimmed and outer layer removed

- 1 tablespoon brown sugar

- 4 tablespoons lime juice

- 4 tablespoons chopped coriander

- 4 tablespoons fish sauce

- 1 teaspoon white vinegar

- 4 tablespoons chopped mint leaves

- 10 baby lettuce leaves

- Some crushed peanut, to serve

Directions:

1. Heat peanut oil in a skillet. Add the pork and cook until browned.

2. In a food blender combine the ginger, lemongrass, and chili. Process until blended.

3. Add to the pork and cook for 2 minutes. Add the onion and cook for 2 minutes.

4. Add the fish sauce, sugar, lime juice and vinegar. Cook for 4 minutes.

5. Remove from the heat and stir in mint and coriander.

6. Serve the pork mince with baby leaves and crushed peanuts.

Pad Thai

Amazing blend of prawns, chicken and rice noodles.

Serves: 4

Time: 15 minutes

Ingredients:

- 2 tablespoons lime juice

- 1 lb. peeled and deveined prawns

- 0.5 lb. rice stick noodles

- 2 eggs, beaten

- 1 cup bean sprouts

- 2 tablespoons fish sauce

- 2 tablespoons brown sugar

- 3 green onions, sliced

- 2 tablespoons peanut oil

- 2 chicken breast fillets, skinless, boneless and thinly sliced

- 2 red chilies, seeded and chopped

- ½ cup chopped fresh coriander

- 4 tablespoons crushed peanuts

Directions:

1. Place the noodles in a bowl and cover with hot water.

2. Place aside until the noodles are tender. Drain and rinse.

3. In a jug combine the sugar, fish sauce, and lime juice. Whisk to combine.

4. Heat the wok pan over high heat. Add oil and once hot add the chicken.

5. Stir-fry the chicken for 2 minutes. Add onions, chilies and prawns. Cook for 2-3 minutes.

6. Add the noodles and cook for 2 minutes. Add the lime juice mix and give it a good stir. Pour in the eggs and cook for 1-2 minutes. Add the bean sprouts and toss to combine.

7. Serve while still hot, with coriander and crushed peanuts.

Thai Pork Omelet

This omelet is something you simply must try. It is easy to make, yet tastes awesome.

Serves: 2

Time: 10 minutes

Ingredients:

- 4 eggs

- 1 ¼ teaspoons soy sauce

- 4 tablespoons minced pork

- Some steamed rice, to serve with

Directions:

1. Heat around 1 cup oil in a saucepan.

2. While the oil is heating, whisk the eggs with soy sauce and minced pork.

3. Your eggs should be filled with air bubbles.

4. Once the oil is hot, pour the egg mix in the center of oil. Cook for 30 seconds or until bubbly and puffy. Flip the omelet and cook for 30 seconds more.

5. Once the egg is golden brown remove from the oil and place onto a plate lined with paper towels.

6. Serve the egg with steamed rice.

Thai Dry Curry (Kua Kling)

If you like curry, you will like his dry version too. Some people find it more satisfying because they can enjoy in the rich and full flavor of pork.

Serves: 4

Time: 10 minutes

Ingredients:

- 1 lb. minced pork

- 10 kaffir lime leaves

- 3 tablespoons Thai curry paste

- 2 stalks lemongrass, trimmed, outer layer removed

- 1 red spur chili, cut into thin strips

- 1 pinch sugar

Directions:

1. Place the lemongrass, kaffir lime leaves and chili in a food blender.

2. Heat medium wok pans over medium-high heat and cook the Thai paste.

3. Gradually add the meat, one tablespoon at the time, stirring constantly.

4. Stir-fry meat without any liquid until almost cooked through.

5. Add sugar and give it a good stir. Add the lemongrass paste and stir-fry for 1 minute.

6. Remove from the heat and stir in sliced chili.

7. Serve while still hot.

Thai Fried Rice

Rice can be found in almost any Thai recipe. They glorify this humble ingredient and bring out the best of it with recipes like this one.

Serves: 2

Time: 20 minutes

Ingredients:

- 3 cups cooked and cooled rice

- 2 egg

- 1 tablespoon soy sauce

- 10 shrimps, head removed, tail on

- 1 tablespoon oyster sauce

- ½ white onion, sliced

- 2 tablespoons oil

- 4 garlic cloves, peeled and minced

- 10 Thai chilies

- 4 green onions, sliced

- 2 leaves Chinese broccoli, sliced into thin strips

- 1 lime, juiced

- 6 tablespoons fish sauce

Directions:

1. Heat wok pan and add oil.

2. Once the oil is hot, add the garlic and cook for 15 seconds. Add shrimps and cook until pink, for 30 seconds.

3. Add ½ the rice and stir-fry for 10 seconds.

4. Move the rice to one side of the wok pan and add the eggs. Stir the eggs and cook for few seconds then mix up with the rice and shrimps.

5. Cook for 25 seconds and stir in the oyster sauce and soy sauce. Add the onion and broccoli. Cook for 30 seconds or until veggies is wilted. Toss in the green onions and give it all a good stir. Serve while still hot with remaining cooked rice.

Gai Pad Prik Gaeng

Delicious chicken stir-fry made with holy basil and red Thai curry paste.

Serves: 2

Time: 15 minutes

Ingredients:

- 1 lb. chicken breasts, cut into small pieces

- 1 tablespoon oil

- 5 kaffir lime leaves

- ½ cup chopped Chinese string beans

- 1 teaspoon fish sauce

- ½ teaspoon sugar

- 3 tablespoons red Thai curry paste

Directions:

1. Heat oil in a saucepan over medium heat.

2. Add the Thai paste and cook for 30 seconds over low heat.

3. Add the chicken and cook over high heat, stirring until completely coated with the paste.

4. Add the fish sauce and sugar and if the chicken gets too dry add few tablespoons water.

5. Continue cooking for 2-3 minutes or until the chicken is fully cooked. Add the kaffir leaves and stir-fry for 30 seconds.

6. Add the beans and give it all good stir. Serve while still hot with some steamed rice.

Thai Basil Chicken (Krapow Gai)

Absolutely great dish you can find in Thailand streets and definitely worth of trying.

Serves: 2

Time: 15 minutes

Ingredients:

- 2 eggs

- 4 tablespoons oil

- 8 Thai chilies, minced

- 0.5 lb. chicken breasts, cut into small pieces

- 2 handfuls Thai holy basil

- ½ teaspoon sugar

- 1 teaspoon oyster sauce

- ½ teaspoon soy sauce

- 6 garlic cloves, minced

Directions:

1. Heat the oil in a wok pan. Once sizzling, crack in the egg.

2. Cook the egg until set. Remove with slotted spoon and place onto a plate lined with paper towel.

3. Add the chilies and garlic in the pan. Cook for 20 seconds.

4. Toss in the chicken and cook for 2-3 minutes.

5. Add the soy sauce, oyster sauce and sugar. Cook stirring for 30 seconds more.

6. Toss in the holy basil and cook for 5 minutes. Remove from the heat and serve with steamed rice.

Mussel Pancakes (Hoi Tod)

Savory pancakes made with soft mussels and bean sprouts. Very simple to make and very satisfying.

Serves: 2

Time: 15 minutes

Ingredients:

- 5 sprigs cilantro, chopped

- ½ cup all-purpose flour

- 2 cups bean sprouts

- 1 cup cleaned mussels, meat only, cooked and chopped

- ½ cup tapioca flour

- ¾ cup water

- 1 egg

- ¼ teaspoon Sriracha sauce

- 1 teaspoon baking powder

- Salt, to taste

- Cooking oil

Directions:

1. Mix the all-purpose flour, baking powder, salt and tapioca flour in a bowl. Add the water and Sriracha. Whisk until smooth.

2. Heat some oil in a skillet over medium heat.

3. Pour the batter in a skillet and sprinkle with mussels.

4. Cook until the bottom is set. Flip and cook for 30 seconds more.

5. Add the egg and remaining mussels. Scramble until you have crispy and light brown pieces.

6. Remove the pancakes and place the sprouts in the same pan. Season with salt and stir quickly. Sprinkle the sprout beans over mussel pancakes and serve with chopped cilantro.

Muu Ping

Another great dish coming from the Thai streets. Grilled pork skewers with palm sugar marinade. Bots spicy and sweet.

Serves: 4

Time: 15 minutes + inactive time

Ingredients:

- 0.75lb. pork loin

- 4 tablespoons coconut cream

- 2 tablespoons palm sugar

- 2 tablespoons soy sauce

- 1 teaspoon chopped garlic

- ½ teaspoon ground white pepper

- 2 tablespoons vegetable oil

- 1 teaspoon coriander roots, cleaned and chopped

- Salt, to taste

Directions:

1. Slice the pork into 1-inch squares.

2. Prepare the marinade: pound the small pinch salt, garlic and coriander root to a paste using a pestle and mortar.

3. Add the palm sugar, oil, fish, and soy sauce.

4. Transfer to a wide bowl and add the pork. Cover and marinate for 2-3 hours.

5. Arrange the marinated pork onto bamboo skewers and preheat the grill.

6. Brush the pork with coconut cream as it grills and grill the pork until tender.

7. Serve with rice or vegetables.

Orange Fish Curry

Tasty, tangy, spicy and tempting…a must try dish.

Serves: 2

Time: 25 minutes

Ingredients:

- 3 cups fish stock

- 5 red peeled shallots

- 0.5lb. fish fillets, cut into 2-inch pieces

- 3 tablespoons tamarind water

- 2 tablespoons fish sauce

- 3 dried long red chilies, roasted

- 2 tablespoons sour orange curry paste

- A handful of Chinese cabbage, shredded

- 1 pinch salt

- ¼ teaspoon sugar

Directions:

1. Bring the stock and salt to boil.

2. Add the curry paste and reduce heat. Simmer for 1 minute.

3. Add the whole shallots and simmer for 3-4 minutes.

4. Add the tamarind water, fish sauce and sugar.

5. Add the fish and cabbage. Simmer for 12-15 minutes or until fish is cooked through.

6. Serve while still hot with roasted chilies and steamed rice.

Fried Crab Shells

If you are looking for a crispy and fast dish then look no more. You have found it in the form of crunchy fried crab shells.

Serves: 2

Time: 15 minutes

Ingredients:

- 4 3 oz. soft-shell crabs, fresh or thawed if frozen

- 4 tablespoons all-purpose flour

- 1 tablespoon chopped coriander

- 1 teaspoon black peppercorns

- 6 coriander roots, cleaned and chopped

- 10 garlic cloves, whole, unpeeled

- Some hot sauce, like Sriracha, to serve with

Directions:

1. Clean the crabs by lifting the shells and removing frond-like gills. Discard the eyes and mouth.

2. Once cleaned, rinse under cold water and pat dry.

3. Pound the coriander roots and one pinch salt using the mortar and pestle.

4. Add the garlic and black peppercorns. Continue pounding until you have a kind of paste.

5. Remove the garlic skin. In a bowl combine the flour with some salt and dredge the crabs through the flour, shaking off the excess flour.

6. Dip the crabs into prepared garlic paste.

7. Pour the deep-frying oil in a heavy-based pan until 2/3 full and heat the oil to 350F.

8. Carefully place in the prepared crabs and deep-fry for 3-4 minutes until golden and fully cooked.

9. Serve while still hot with Sriracha sauce and chopped coriander.

Prawn Cakes (Tod Mun Kung)

A popular Thai snack-dish you can eat right out of pan…and we are sure you will because it smells delicious.

Serves: 4

Time: 20 minutes + inactive time

Ingredients:

- 5 oz. rice flour

- 4 tablespoons coconut cream

- 1 tablespoon chopped coriander

- 1.4lb. small prawns, cleaned and rinsed

- 1 pinch red lime paste

- 1 teaspoon salt

- 7 tablespoons water

- Chili and peanut sauce, to serve with

Directions:

1. In a bowl, dissolve the lime paste in a water. Place aside for 15 minutes.

2. Drain off and reserve the water while discarding the residue.

3. In a bowl, combine the four tablespoons reserved water and flour. Once you have a firm dough cover with foil and place aside for 30 minutes.

4. In a separate bowl, combine the remaining water and coconut cream. Work the mix into a prepared dough.

5. Pour the deep-frying oil into a heavy-based pan to 2/3 full. Heat the oil to 350F.

6. Mix half the prawns with half the batter. Drop spoonfuls of the batter into a hot oil. Deep-fry the cakes for 3 minutes.

7. Remove with slotted spoon and place onto a plate lined with kitchen towels.

8. Repeat with remaining batter and serve while still hot with chili peanut sauce.

Sai Ooah

Northern Thai sausage, quite easy to make with spectacular results.

Serves: 4

Time: 30 minutes

Ingredients:

- 0.75lb. ground pork

- 2 tablespoons red curry paste

- 1 teaspoon turmeric powder

- 1 cup pork belly, chopped

- 2 teaspoons sugar

- 3 tablespoons thin soy sauce

- 5 kaffir lime leaves, chopped

- 2 tablespoons chopped galangal

- ½ cup finely chopped lemongrass

- Sausage casings

Directions:

1. Using mortar and pestle, pound the lemongrass, galangal, and kaffir lime leaves until you have a kind of paste.

2. In a bowl, combine the pork with remaining ingredients, along with lemongrass mix.

3. Mix gently with hands for a short period of time.

4. Tie one end of the sausage casing and using a funnel fill the casing. Do not overfill. Once filled tie the knot on the other end.

5. Preheat grill and poke the sausage with bamboo skewers. Grill the sausage for 20 minutes over low heat until browned.

6. Slice and serve with sweet chili sauce.

Poh Pia Tod

Fried spring rolls are quite popular in China, but also can be found in the streets of Thailand. Why? Simply because they are amazing.

Serves: 4

Time: 30 minutes

Ingredients:

- 5 large prawns, cleaned and minced

- 2 tablespoons thin soy sauce

- 2 tablespoons chopped spring onions

- 1 cup bean sprouts

- ½ tablespoon minced garlic

- 4 shiitake mushrooms, sliced

- 1 teaspoon sugar

- 16 spring rolls wrappers

- 2 tablespoons all-purpose flour combine with 1 tablespoon water

- ½ teaspoon Thai pepper powder

- 2 packages bean thread noodles

- 2 tablespoons chopped cilantro

- ½ cup shredded carrot

- 1 tablespoon vegetable oil

Directions:

1. Combine the flour and water in a bowl. Place aside.

2. Soak the noodles in water for 15 minutes. Drain and chop.

3. Place the noodles, mushrooms, and minced prawns into a bowl.

4. Heat oil in a saucepan. Add garlic and cook for 1 minute.

5. Add the shrimp mix, carrots, sugar, pepper, and soy sauce. Stir-fry for 1 minute.

6. Add the spring onions, bean sprouts and cilantro. Cook for 2 minutes.

7. Remove the mix aside and open the wrappers.

8. Fill the rolls with the prepared filling. Brush the sides of the wrapper with flour paste and fold the sides. Wrap the spring roll into a log and place aside.

9. Heat 1-inch oil in a saucepan and fry the spring rolls until golden. Remove using a slotted spoon and place onto a plate lined with kitchen towels. Serve with sweet chili sauce.

Sweet Dishes

Thai Layered Dessert (Khanom Chun)

Ancient Thai dessert made of nine layers. Something with so many layers must be good.

Serves: 2

Time: 1 hour

Ingredients:

- ½ cup sugar

- ½ cup water

- ½ cup coconut milk

- 4 tablespoons rice flour

- ½ cup tapioca flour

- ¼ cup pandan juice

- Drop of jasmine essence

Directions:

1. In a saucepan, combine the jasmine essence, water, sugar, and coconut milk.

2. Heat over low heat until sugar dissolves.

3. Transfer to a clean bowl and stir in the flours.

4. Divide the mix into two parts. Mix the pandan juice in one-half and additional 1 tablespoon rice flour and 2 tablespoons tapioca flour.

5. Place 4x4-inch bowl in a steamer. Spoon 4 tablespoons pandan mix in the bowl. Steam for 12 minutes. Add the 4 tablespoons plain mix. Repeat until you have 9 layers, steaming in between.

6. Cool the mix and slice into squares before serving.

Golden Egg Fibers

Thai dessert made of egg yolks and served in the form of thin threads.

Serves: 6

Time: 30 minutes

Ingredients:

- 3 cups caster sugar

- 1 cup water

- 12 egg yolks

Directions:

1. Heat the water and sugar in a saucepan over medium heat until sugar is dissolved.

2. Bring to boil and boil for 15 minutes, stirring with a spoon.

3. Remove the syrup and strain. Return the syrup to a pot.

4. Bring the syrup to a boil. Whisk the egg yolks and pour into a paper cone.

5. Form a fine hole and pipe the egg yolks through the hole to get nice threads, by moving the hand in very rapidly in a clockwise motion.

6. Remove the threads as soon as they are cooked with a slotted spoon.

7. If needed add some water during cooking.

8. Serve the golden egg threads immediately.

Sweet Sticky Rice (Kao Tom Mud)

Wonderful and authentic Thai dessert is as good, if not better than most you can find in the restaurants.

Serves: 6

Time: 1 hour 10 minutes

Ingredients:

- 2 cups coconut milk

- 1 2/3 cups sweet glutinous rice, soaked in water overnight

- ¼ cup dried black beans, soaked in water overnight

- 2 bananas, halved

- ½ cup sugar

- 1 pinch salt

- Banana leaves

Directions:

1. Drain the rice and beans in the morning. Boil the beans for 15 minutes or until tender.

2. Combine the coconut milk, salt, and sugar in a bowl.

3. Place the rice into a heavy-based pot. Start heating over low heat.

4. Stir in coconut milk, gradually while stirring with a wooden spoon.

5. Cook for 45 minutes until all the milk is incorporated.

6. Place 1 tablespoon rice mix on a banana leaf. Press few beans into a rice, top with a banana slice and top with some more rice.

7. Fold up the leaf and tie the ends with a string.

8. Steam the rice in a steamer for 15 minutes. Allow to cool before opening and serving. Slice and serve.

Thai Shaved Ice

Refreshing and sweet icy treat great for hot summers. Very vibrant in color and with the satisfying aroma.

Serves: 2

Time: 10 minutes

Ingredients:

- Condensed milk (2 tbsp.)

- Syrup with palm seed (1 Cup)

- Syrup with grass jelly (1 Cup)

- Shaved ice (1 Cup)

- Syrup with young coconut (1 Cup)

- Syrup with jackfruit (1 Cup)

- Cubed bread (½ Cup)

- Sala flavored syrup, to drizzle

Directions:

1. In a medium bowl combine the palm seeds, grass jelly, jackfruit, bread, and young coconut.

2. Add the ice and toss gently.

3. Divide between serving bowls and top with a drizzle of sala syrup.

4. Serve and enjoy.

Salim Thai Dessert

Traditional colored mung bean noodles in coconut milk.

Serves: 4

Time: 20 minutes

Ingredients:

- 1 cup water

- 5oz. mung bean flour

- 1 drop jasmine essence

- Some food color

- Coconut milk and sugar syrup, to serve with

Directions:

1. Mix the water, food color and flour in a bowl.

2. Heat the pan and add the prepared mix. Cook, stirring until the flour is cooked and gone clear.

3. Press the mixture through a fine sieve into a bowl filled with ice-cold water.

4. Drain well and add jasmine essence.

5. Serve with coconut milk and sugar syrup.

Khanom Krok

Delicious and sweet Thai dessert, made on the streets. It is characterized by the rich and custardy aroma.

Serves: 5

Time: 15 minutes

Ingredients:

- ½ cup coconut milk

- 2 tablespoons cooked jasmine rice

- 8 tablespoons club soda

- ½ cup rice flour

- 1 tablespoon sugar

- 4 tablespoons grated coconut

- 1 pinch salt

For the filling:

- 4 tablespoons sugar

- 1 cup coconut cream

- 1 pinch salt

- 2 tablespoons sugar

- Pumpkin or sweet corn, to serve with

Directions:

1. Prepare the filling by mixing all ingredients in a bowl until smooth.

2. Prepare the shells: combine all ingredients except the coconut, rice and 2 tablespoons soda.

3. In a separate bowl combine the rice, remaining soda and coconut flakes until you have a paste. Combine with remaining shells ingredients.

4. Heat the seasoned Khanom krok or Ebelskiver pan over medium heat.

5. Grease each cavity with some canola oil and add 1 tablespoon prepared the batter. Lift the pan and with swirl motions coat the cavities. Fill with prepared filling and pumpkin dices or sweet corn.

6. Cover the pan and let it steam for 5 minutes. Gently lift using the butter knife and serve whie still hot.

Sticky Rice with Mango

Traditional summer dessert in form of creamy rice and mango pudding.

Serves: 4

Time: 40 minutes + inactive time

Ingredients:

- ½ cup coconut milk, soaked in warm water for 4 hours

- 1 cup sticky rice

- ¼ cup toasted coconut

- 2 tablespoons sugar

- 1 mango, peeled, seeded and thinly sliced

- 1 teaspoon salt

- Chopped peanuts, to serve with

Directions:

1. Drain rice and steam in the steamer for 25 minutes or until tender.

2. In a saucepan, mix the coconut milk and sugar. Bring to a gently boil, stirring to dissolve the sugar.

3. Place the rice in a bowl and gradually add the coconut milk mix, stirring well after each addition.

4. Cover the rice and let stand for 25 minutes. Slice the mango and arrange on a plate.

5. Spoon sticky rice on the plate and drizzle all with a splash of coconut milk. Garnish with peanuts and serve.

Tamarind sorbet

Healthy cooling and a perfect sweet-sour sorbet.

Serves: 6

Time: 15 minutes + inactive time

Ingredients:

- 14oz. coconut milk

- ½ cup sugar

- ½ cup tamarind nectar

Directions:

1. Place all ingredients into a saucepot.

2. Bring to boil and reduce heat. Simmer for 10 minutes.

3. Remove from the heat and cool to room temperature.

4. Pop in the fridge for 1 hour and transfer into an ice cream maker.

5. Freeze according to manufacturer’s directions. Serve with sliced mango or papaya.

Tapioca Pudding

A healthy, gluten-free, quick and easy dessert coming from the Thai streets.

Serves: 4

Time: 20 minutes

Ingredients:

- 1 ½ cups water

- ½ cup pearl tapioca

- 1/3 cup sugar

- 1 pinch salt

- 14oz. coconut milk

- Mango, to serve with

Directions:

1. Rinse tapioca under cold water for 20 seconds.

2. Bring water to boil in a saucepan. Add rinsed tapioca and cook for 10-12 minutes over medium heat or until tapioca is glassy.

3. Stir in the sugar, salt, and coconut milk. Reduce heat to low and simmer until the pudding is thickened, for 5-6 minutes, stirring frequently.

4. Remove from the heat and place aside for 20 minutes. Serve with mango slices.

Free Bonus Cookbooks

As promised, here you can get a great collection of Chocolate and Cocoa Recipes that I have collected so far. The cookbooks I like and always proud to share with all my readers and followers.

However, even though I love sharing recipes, I would like to make this an exclusive collection to my readers and thus, this will require you to take a few more simple steps in order to get this bonus.

Please click the link below and you will then be directed to my page that will require you to enter your email address. A few minutes after entering the email address, you should receive an email containing the link to download the bonus cookbooks. Then, what you need to do is just finding a long free time to enjoy the bonus cookbooks.

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Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book!

I know you could have picked from many other books but you chose this one. So a big thanks for downloading this book and reading all the way to the end.

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Gordon Rock

bunsomsaetow@gmail.com

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Table of Contents

Introduction

Savory Dishes

Pork Satay

Green Papaya Salad (Som Tum Thai)

Thai Minced Pork Salad (Larb Moo)

Pad Thai

Thai Pork Omelet

Thai Dry Curry (Kua Kling)

Thai Fried Rice

Gai Pad Prik Gaeng

Thai Basil Chicken (Krapow Gai)

Mussel Pancakes (Hoi Tod)

Muu Ping

Orange Fish Curry

Fried Crab Shells

Prawn Cakes (Tod Mun Kung)

Sai Ooah

Poh Pia Tod

Sweet Dishes

Thai Layered Dessert (Khanom Chun)

Golden Egg Fibers

Sweet Sticky Rice (Kao Tom Mud)

Thai Shaved Ice

Salim Thai Dessert

Khanom Krok

Sticky Rice with Mango

Tamarind sorbet

Tapioca Pudding

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Author's Afterthoughts

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