Enjoy cooking
Browse through over
650,000 tasty recipes.
Home » » Thai Khao Kriab Pak Moh - Thai Food Recipe

Thai Khao Kriab Pak Moh - Thai Food Recipe

Written By Unknown on Tuesday, 13 October 2015 | 22:59

A special Thai Food Recipe from Chef : Aiye Bubis

INGREDIENTS:-

Filling -
  • 300g Palm sugar
  • 310g Prawn, minced
  • 300g Chicken, minced
  • 200g Onion, minced
  • 205g White sugar
  • 150g Peanuts, crushed
  • 5g Fish sauce
  • 3g Salt
  • 300g Sweet turnip
  • 2Tbsp Olive Oil
For the batter -
  • 500ml Water
  • 2 ½ Tbsp tapioca flour
  • 130g Rice flour
  • Food colouring (optional)



 INSTRUCTIONS :-

For the filling -
  1. Take a pan and pour 1-2 tbsp of Olive Oil and allow it to heat for 40 sec.
  2. Now, Add Onion and Minced Garlic and stir until the Onion is slight brown in colour.
  3. Add prawn and meat & stir to cook.
  4. Now 4th step is to crushed turnip and peanuts into small quantity and allow them to mix with each other.
  5. Season with Salt,Fish sauce, Sugar and Black Pepper or Ground Pepper. Make sure it is mixed well.
  6. Cook the dish untill it gets brown.
For the dumpling -
  1. Now Combine the rice flour ingredients and mix it well.
  2. According to the requirement you can add food colouring if desired.
  3. Take a piece of cotton cloth or just add arround flat dish, Place t tightly over the top of a pot. Make sure 1 inch is open from the side to allow steam to evaporate.
  4. Pour 3 to 4 cup of water in the pot, and allow it to heat untill it gets boiled up.
  5. Once steam start coming out from the pot, spread a thin layer of batter on the mislin, cover it and steam for nxt 1 or 2 min.
  6. start filling in the centre of the steamed batter.
  7. swirl over the filling using spatula or a steal crop.
  8. Take it out & place it on clean dish by garnishing with fresh greens,or by sprinkling fried garlic.
IMP NOTE : You can present your dish in any way, Presenting your dish with your own style makes it more comfortable on your side, still that would work.

SHARE

About Unknown

0 comments :

Post a Comment