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GO THAI
Thai food with its spicy flavors’ and exotic ingredients is all the rage. How about some Thai.
TOM YUM GAI – SOUP & SPICY CHICKEN SOUP
INGREDIENTS
8 chicken breasts cut into 1 ½ inch pieces (with or without bone).
4-5 kaffir lime leaves.
1 ½ cup of mushrooms cut into halves
4 tsp Thai fish sauce.
3 cups water
1 stalk lemon grass, cut into pieces
2 tsp lime juice
1 tsp Thai chilly pepper, chopped
PREPARATION
Bring water to boil
Add kaffir lime leaves and lemon grass. Cook for ten minutes. Add mushrooms and cook again.
Do not stir the mixture. Cook for 5 minutes.
Remove from heat. Season to taste with fish sauce, lime juice and chilly pappers.
SPICY EGG SALAD (YUM KIA KAME)
INGREDIENTS
4 eggs (hard boiled)
2 garlic cloves
5 chillies
1 medium-size onion
1 tsp chopped coriander leaves
5 gms mint leaves
1 tsp fish sauce
2 tsp lemon juice
PREPARATION
Slice the eggs into halves; take spoon and scoop out the egg yolk from the shell.
Put the garlic and chillies into the blender and blend to a fine mix.
Add the fish sauce, lemon juice and chopped colander and mix together.
Place the eggs onto a serving plate, slice the onions and put them on top, then spoon the chilli mixture over the eggs.

SHRIMP DIM SUM
INGREDIENTS
100 gms of pork mince
10 gms of pork fat
100 gms of shrimp
2 tsp of light soy sauce
½ tsp of white pepper
3-4 gralic cloves
2 corlander roots
Wonton skin

PREPARATION
Mix the pork mince, pork fat, oyster sauce, light soy sauce, white pepper, gralic and coriander root together in a blender and blend.
Take a wonton skin, spread the port mixture over it evenly. Shell and clean shrimp.
Place a shrimp in the middle and bring the edges of the pastry up around the shrimp tail so that the tail pokes out of the top.
Steam in a Chinese steamer for 10 minutes.
Serve with sour soya sauce, chillies, fried garlic and lettuce.

CHICKEN NOODLE VOLCANO (KA NOOM JEAN NAMDANG)
INGREDIENTS
50 gms of rice noodles
50 gms chicken breast
1 tsp salt
¼ tsp white pepper
350 ml water
50 gms soya bean sprouts
30 gms mint leaves
1 cucumber
2 tsp fish sauce
2 tsp lemon juice
2 tsp chilli paste
PREPARATION
Boil the rice noodles in water for 3 minutes and then remove them from the water.
Bring the water back to boil, add salt, white pepper and cook the chicken breast in the boiling water for 10 minutes. Remove and shred.
Mix the chilli paste with the fish sauce and lemon juice and bring to boil.
To serve, place the noodles at the base, then add slices of cucumber and shredded chicken. Top off with the soya bean sprouts. Add chilli sauce and mint leaves.
COCONUT PANCAKES
INGREDIENTS
1 can of coconut milk (398-400 ml)
½ cup unsweetened shredded coconut
2 eggs
1 ½ tsp of white sugar
2 tsp of oil
1 cup all-purpose flour
3 tsp of baking powder
½ tsp of salt
¼ cup of table maple syrup
PREPARATION
In a medium-size mixing bowl, mix coconut milk with the shredded coconut and set aside.
In a smaller bowl, whisk the eggs, the sugar and melted butter until light and fluffy.
Add the egg mixture to the coconut milk mixture, stirring well to combine.
Mix flour, baking powder, and salt, Add the wet coconut-egg mixture to the dry flour mixture.
Add 1 tsp of oil and heat for 30 seconds and then put ¼ cup of pancake batter into the middle of the pan. Cook both sides.
To make the syrup add coconut milk and maple syrup. Pour the syrup evenly over the pancakes.

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EASTERN GOODIES

Fill Your Eastern Basket With Sweet Treats And Bakes That Are Easy To Make At Home.  

BUNNY COOKIES
Ingredients
  • 1 ½ cup floor
  • ½ cup confectioners’ sugar
  • 1/3 cup cocoa powder
  • 125 grams of unsalted butter
  • 75 gms of Chocolate chips or Gems
Preparation:
  1. Place the flour, confectioners and cocoa powder into a bowl and add butter.
  2. Work the butter in till the mixture resembles breadcrumbs.
  3. Gradually add milk until the dough starts to come together.
  4. Wrap in plastic wrap and refrigerate from 30 minutes
  5. Pre-heat the oven to 180 degrees Celsius and line cookie sheets with baking paper.
  6. Remove the dough from the refrigerator and cut into two.
  7. Using Bunny shaped cookie cutters, shape out the cookies.
  8. Place onto the baking, tray and bake for 12 minutes.
  9. Garnish with chocolate chips or Gems.

EASTERN EGGS
Ingredients
  • 3 tsp of butter or margarine
  • 1 pack of regular marshmallows or 4 cups of miniature marshmallows
  • 6 cups of rice crispies
  • ½ a cup of chocolate gems
  • Canned frosting or decorating gel (optional)
  • 12 plastic snaps, apart 3x2, in Easter eggs
PREPARATION:
  1. Clean the inside of the plastic eggs and then coat them with butter.
  2. In a large saucepan, melt butter and heat it over low flame.
  3. Add marshmallows and stir them until they completely melt and remove the mix from heat.
  4. Add the rice crispies and stir them until they are well coated.
  5. Using greased hands, firmly press ¼ cup of the rice crispies mixture into both halves of each plastic egg.
  6. Use fingers to make a hollow centre in each half.
  7. Remove the eggs from the moulds
  8. Place them on the wax paper
  9. Cool the eggs slightly.
  10. Place about 6 chocolate gems in one half of each egg.
  11. Gently press two halves of each egg together until they stick.
  12. Cool them completely.
  13. Decorate them with additional chocolate candy (if desired).
  14. Serve the eggs on the same day.
CHOCOLATE CARROT CAKE
Ingredients
  • 1 and ½ cups of finely grated carrots
  • ¾ cup of granulated sugar
  • ½ cup of canola oil
  • 1 cup of boiling water
  • 1 ½ cups of whole wheat flour
  • ½ cup of sugar-free cocoa powder
  • 1 tsp of cinnamon
  • 1 ½ tsp baking powder
  • ½ tsp of salt
PREPARATION:
  1. Pre-heat the oven to 175 degree Celsius
  2. In a large bowl combine carrots, sugar and oil.
  3. Pour water over the mixture.
  4. In a separate bowl, combine the rest of the ingredients
  5. Add the above mix to the carrot mixture and whip well.
  6. Pour into a lightly oiled and floured square pan.
  7. Bake for 35 minutes.
PEANUT BUTTER BARS
INGREDIENTS:
  • 1 cup of butter or margarine, melted
  • 2 cups of cracker crumbs
  • 2 cups of confectioners’ sugar
  • 1 cup of peanut butter
  • 1 ½ cups of semi sweet chocolate chips
PREPARATION:
  1. In a medium bowl, mix together the butter or margarine, cracker crumbs, confectioners’ sugar and butter until well blended.
  2. Press evenly into the bottom of an ungreased pan.
  3. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth.
  4. Spread over the prepared crust.
  5. Refrigerate for at least one hour before cutting into squares.
HOT CROSS BUNS
INGREDIENTS:
  • ¾ cup of warm water
  • 3 tsp of butter
  • 1 tsp of instant powdered milk
  • ¼ cup of white sugar
  • 3 tsp of salt
  • 1 egg
  • 1 egg white
  • 3 cups all-purpose flour
  • 1 tsp of active dry yeast
  • ¾ cup of dried currants
  • 1tsp of ground cinnamon
  • 1 egg yolk
  • 2 tsp of water
  • ½ cup of confectioners’ sugar
  • ¼ tsp tsp of vanilla extract
  • 2 tsp of milk
PREPARATION:
  1. Put warm water, butter, and skim milk powder, ¼ cup of sugar, salt, egg, egg white, flour, and yeast in bread maker and make dough.
  2. While kneading the dough, add currants and cinnamon to it.
  3. Punch down on floured surface, cover, and let dough rest for 10 minutes.
  4. Shape into 12 balls and place in a greased pan.
  5. Cover and let rise in a warm place till double in size about 35-40 minutes.
  6. Mix egg yolk and 2 tsp of water.
  7. Bake at 190 degrees Celsius for 20 minutes
  8. Remove from pan immediately and cool on wire rack.
  9. To make crosses: mix together confectioners’ sugar, vanilla, and milk, Brush an X on each cooled bun.
EASTERN BUNNY CUPCAKES.
INGREDIENTS:
  • 1 ½ tsp of baking soda
  • 2 eggs
  • ¾ cup cocoa or special dark cocoa
  • 1 and ¾ cups all-purpose flour
  • 1 and ½ tsp of baking powder
  • 2 tsp of vanilla extract
  • 1 tsp of salt
  • 1 cup of milk
  • 2 cups of sugar
  • 1 cup of boiling water
  • ½ cup of vegetable oil
  • Green, red and yellow food color
  • 3 and ¾ cups of sweetened coconut flakes
  • Marshmallows for decoration.
PREPARATION:
  1. To tint the coconut, take a small bowl and combine ¾ tsp water with several drips of green food color into it.
  2. Stir in 1 and ¼ cups of coconut and toss it with the help of fork until it is evenly tinted.
  3. Repeat the above process with red and yellow food color with the remaining coconut.
  4. Set the oven to heat to 170 degrees Celsius. Line the muffin cups with paper bake cups.
  5. In a large bowl mix the following ingredients, sugar, flour, cocoa, baking powder, baking soda and salt.
  6. Add some more ingredients to it, like eggs, milk, oil and vanilla.
  7. In order to make the batter thin, stir with boiling water.
  8. Fill the muffin cups 2/3rd full with the prepared batter.
  9. Bake these for 22-25 minutes, let it cool and sprinkle tinted coconut on each.
  10. Decorate with Marshmallows
  11. To make the vanilla frosting, pour 1/3 cup of softened butter or margarine in a bowl and beat it well.
  12. Add 1 cup of powdered sugar and 1 and ½ teaspoons of vanilla extract to the butter mixture and again beat well.
  13. Add 2 and ½ cups of powdered sugar alternately with ¼ cup milk, beating to spreading consistency
  14. Decorate the cup cakes with the frosting.
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