Fak Thong Sang-Ka-Ya (Pumpkin Custard)



1 small pumpkin
5 duck eggs
1 cup coconut cream
1/2 sugar

1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.
2. Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
4. Leave to cool or keep in refrigerator to make the custard firm.

Woon Maprao On (Young Coconut in Jelly)


2 tbsp. Agar Agar
5 tbsp. sugar
3 young coconut

1. Cut the shell like in the photo
2. Boil coconut juice
3. Add sugar and Agar Agar then wait until it's dissolved.
4. Then, pour it over the filter cloth. Add young coconut
5. Pour it in a block or back into the shell . Then, leave in refrigerator until it gets solid.

Ta-Ko Haew

Water Chestnut And Coconut Custard Topping


5 cups rice flour
6 cups coconut milk
3 cups water chestnuts
7 cups jasmine essence water
1/2 teaspoon salt small square pandan leaf vessels


1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
3. Slie the water chestnuts into small pieces.
4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the syrup and mix together, stir well.
5. When the flour become sticky, add water chestnuts and mix well. Drop into the vessels at the half of its.
6. To make the topping, heat the coconut milk to boil, add the remaining flour, salt and stir well. when it cooked. Remove from the heat.
7. Drop the topping into the vessels until full. Leave to cool.

Sweet Sticky Rice with Coconut Cream and Black Beans (Khao Niao Tat)


1. Dried black beans,soaked in water overnight, then boiled until tender and drained 3 oz.

2. Sticky rice 2 cups

3. Coconut milk 1 cup

4. Salt 1 pinch

5. Sugar 1/3 cup


1. Sugar 1/2 cup

2. Salt 1/2 tsp.

3. Coconut milk 1 cup

4. Tapioca starch 1 tbsp.

1. In two separate bowls, soak the black beans and the sticky rice overnight.

2. Boil the beans until done, drain and reserve for topping.

3. Using a baking pan large enough to fit all the sticky rice, drain the rice and pour it into a baking pan.

4. In a bowl, mix together 1 cup of coconut milk, sugar and salt, making sure that all the sugar is dissolved. Pour this mixture into the pan containing the sticky rice.

5. Set the pan in a steamer and steam for 30 minutes until the rice absorbs all the coconut milk and increases in volume.

6. Combine the ingredients for the cream topping in a bowl and pour this sauce over the top of the cooked rice in the pan and return the pan to the steamer and continue to steam for 5 to 8 minutes or until the topping sets like custard.

7. Take the pan out of the steamer and sprinkle black beans over the top of the custard.

8. Let the cake cool before cutting into squares and serve.



Thai Lemon Shrimp (Goong Maa Now)


-SERVES 2-4 as an Entree
- 15-18 raw large or jumbo shrimp/prawns (about 3/4 to 1 lb.)
- 1/3 cup Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
- 2 Tbsp. lemon juice
- 3 kaffir lime leaves (available at Asian food stores), or substiute 1 tsp. grated lime zest
- 1/4 to 1/2 tsp. or more cayenne pepper (according to how spicy you want it)
- 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
- 3 cloves garlic, minced
- 1-2 tsp. palm or brown sugar (to taste)
- 1/4 cup fresh coriander, chopped, plus a little more to garnish
- 1/4 to 1/3 cup coconut milk
- a little oil for frying


1. Remove shells from the prawns but leave the tails on, if possible (this makes them easier to eat and also more attractive to serve).
2. To Butterfly the Prawns: Hold a prawn in your palm (spine against your hand).Using a sharp knife, make a cut from the middle of the prawn down to the end (the fatter end of the shrimp). Don't cut too deeply - only part-way through the thickness of the prawn. When cooked, the prawn will now "open up".
3. Place prawns in a mixing bowl. Add the sweet chili sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp. sugar. Stir well to combine.
4. Allow to marinate for at least 10 minutes, or up to several hours in the refrigerator (or overnight).
5. Place 1 Tbsp. oil in a frying pan or wok and set over medium to medium-high heat. Swirl the oil around the surface of the pan, then add the prawns together with all of the marinade. Also add the coconut milk (up to 1/3 cup depending on how much sauce you want) and chopped coriander. Stir well.
6. Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to lightly bubble, the prawns will cook fast - in 2-3 minutes. Try not to "boil" this dish - simmer is the key word (medium heat works best).
7. When the sauce is of a consistently reddish color and all the prawns have opened up and are plump and opaque, the dish is ready. Try not to overcook, or the prawns will turn tough.
8. Remove from heat and do a taste-test for salt, sugar, and spice. This dish should be spicy, tangy, and a little sweet. Add more fish sauce if not salty enough, or 1 more tsp. sugar if you prefer it sweeter. Also add more cayenne if you prefer it spicier. If it's too sweet or too salty for your taste, add another Tbsp. of lemon juice.
9. To serve, simply slide the shrimp and sauce into a serving bowl and top with fresh coriander. If desired, garnish with whole red chilies and lemon slices

Lemongrass Spicy Salad(Yum Ta Krai)


3 groups lemongrass (sliced thinly)
1 cup minced pork (cooked)
4 big shrimp (peeled, de-veined and cooked)
1 tbsp. fish sauce
2 tbsp. lemon juice
1 tsp. sugar
3 tbsp. sliced chili peppers (or as much as you like)
4 red onions (sliced)
1 scallion (sliced)
½ cup cashew nuts


1. Put lemongrass, minced pork and shrimp in one big bowl.
2. Add fish sauce, lemon juice, sugar and peppers. Mix it and then put red onion, scallion. Mix them altogether.
3. Put on a dish and dress with cashew nuts.
4. You may put sliced cabbage at the bottom of the dish or dress with mints will also taste ^_^