Blog Categorieshttp://www.alyssahan.com/blogSat, 04 Apr 2020 05:12:35 +0000Joomla! 1.5 - Open Source Content Managementen-gbThai Cuisine Chilli Thursdayshttp://www.alyssahan.com/blog/articles/73-thai-cuisine-chilli-thursdayshttp://www.alyssahan.com/blog/articles/73-thai-cuisine-chilli-thursdaysalt


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no-reply@alyssahan.com (Alyssa)ArticlesMon, 08 Jul 2013 11:06:58 +0000
Sago Pudding with Coconut Jelly Toppinghttp://www.alyssahan.com/blog/recipes/56-sago-pudding-with-coconut-jelly-toppinghttp://www.alyssahan.com/blog/recipes/56-sago-pudding-with-coconut-jelly-toppingIngredients100 g sago
1 egg white
120 g palm sugar, chopped (60 g for sago pudding, 60 g for coconut topping)
1 cup (235 ml) water
1 cup white sugar, 200 g (100 g for sago pudding, 100 g for coconut topping)
2 whole pandan leaves
1 ¾ cup of coconut milk (1 can = 400 ml)
1 tbsp of corn starch, dissolved in 3 tbsp of water
1 whole carrot
¼ tsp of red food color
1 tsp of jelly agar powder (½ for sago pudding, ½ for coconut jelly)
Pinch of salt

Instructions

  1. Cut one pandan leaf (for green color) into 4 pieces and put into the blender followed by ½ cup of water. Blend until you get green liquid. Pour the water into a pot, bring it to boil at high heat. Reduce and cool down, then strain out the torn leaves to get only the juice.

  2. Bring another pot with 2 cup of water. Add palm sugar and cook it on high heat. When water is boiling, add white sugar and wait till the mixed sugar is dissolved, then add sago.

  3. Stir frequently and add pandan juice from step 1. The sago will float on the surface and be transparent when cooked. Add jelly powder and cook until it is dissolved. Turn off the heat and let cool down, simultaneously stirring for 3 minutes.

  4. In a clean bowl, beat the egg white until soft peaks form. Add sago, stir to combine and pour into a jelly heart-shaped mould with 5" diameter and 3" depth. Chill until set, refrigerate for approximately 1 hour.

  5. Stir palm sugar and coconut milk over medium heat until sugar has dissolved. Stir in the white sugar until completely dissolved. Add pandan leaf that is tied in a knot. Cook for 1 minute, add corn starch and salt, then continue cooking till it gets thicker. Take off the heat. Let cool down for 3 minutes.

  6. Turn sago out off the heart-shaped mould. Carefully place inside another, slightly bigger square-shaped mould, then set the thick coconut sauce to cover the sago in the square mould. Refrigerate for an hour.

  7. For birthday topping, you can use carrot that is cooked in hot water until the color turns bright. Add red food color and stir till carrot turns red. Add 2 tbsp of white sugar and continue cooking till it's dissolved. Take off the heat, let cool down and dry with kitchen towel.

  8. Take coconut jelly out from the refrigerator, place on flat serving plate on the top of ice platter. Take each long piece of carrot and transform into a wording, e.g. birthday sentiment.


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no-reply@alyssahan.com (Alyssa)RecipesSat, 24 Sep 2011 12:02:54 +0000
Asian Healthy Cocktail Drinkhttp://www.alyssahan.com/blog/recipes/55-asian-healthy-cocktail-drinkhttp://www.alyssahan.com/blog/recipes/55-asian-healthy-cocktail-drinkBanana Cocos Smoothie - Ingredients1 cup ice cubes
30 ml Cointreau
30ml banana liqueur
60 ml coconut cream
½ banana, peeled and sliced
Banana pieces, to garnish
Desiccated coconut, to garnish

Instructions

  1. Place the ice, Cointreau, banana liqueur, coconut cream, and banana in a blender, and blend until smooth.
  2. Pour into a chilled cocktail glass.
  3. Coat 3 banana slices in desiccated coconut.
  4. Skewer banana and coconut slices.
  5. Garnish on top of the glass.


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no-reply@alyssahan.com (Alyssa)RecipesMon, 22 Nov 2010 14:30:27 +0000
IESAF Newsletter - Simply Oriental Foodhttp://www.alyssahan.com/blog/articles/63-iesaf-newsletter-simply-oriental-foodhttp://www.alyssahan.com/blog/articles/63-iesaf-newsletter-simply-oriental-foodalt


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no-reply@alyssahan.com (Alyssa)ArticlesFri, 24 Sep 2010 15:48:12 +0000
Quick & Easy Home Thai Desserthttp://www.alyssahan.com/blog/recipes/50-quick-and-easy-home-thai-desserthttp://www.alyssahan.com/blog/recipes/50-quick-and-easy-home-thai-dessertCoconut Corn & Rice Pudding with Panadus Leaves

Serves 4 people

tbs = table spoon, tsp = tea spoon, c = cup, e = each

Ingredients

2 cl of vodka (optional, makes the flavor sweeter)
2 tbs of condensed milk
1 tbsp of milk cream (optional)
1 pack (60 ml) of coconut powder – Chao Thai or Chao Kao brand
1 long panadus leaf (2 tsp of coconut extract can substitute)
2 tsp of corn flour
1 c of water to dissolve coconut powder, ¼ c of water to dissolve corn flour
1 c of granulated white sugar
1 eh corn (cooked corn from supermarket) or 1 c of canned corn
2 c of cooked rice (cold from fridge)
2 tsp of salt

Cooking Instructions

  1. Mix vodka, condensed milk and milk cream in a small bowl. Mix well in order to get creamy sauce.
  2. Dissolve coconut powder with 1 c of water in a separate bowl.
  3. Mix ingredients 1+2 together till all is dissolved, then set aside.
  4. Heat the pot on high heat, then pour previously mixed coconut milk in.
  5. Cook for 3 minutes, then add salt.
  6. Prepare panadus leaf while cooking coconut sauce. Cut in the middle and tie a knot in each half for easy removal after leaves turn fragrant.
  7. Put 2 pieces of panadus leaves into coconut sauce, then adjust heat to low.
  8. Cook for 3 minutes and add all corn kernels and rice in the coconut sauce. Turn the heat up to medium high.
  9. Cook for 3 minutes and add sugar. Continue cooking and stirring till sugar has been dissolved for 2 minutes.
  10. Mix corn flour with ¼ c of water till dissolved then pour into the pot. Cook for 2 minutes more while stirring.
  11. When rice pudding gets thicker, take out panadus leaves (skip if you use coconut extract)
  12. Turn off the heat and either serve right away or let cool down for 2 hours, then keep in a plastic box in the fridge for another 3 hours.

Remarks: This dessert can be kept in the fridge for at least one week.


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no-reply@alyssahan.com (Alyssa)RecipesMon, 26 Jul 2010 07:07:06 +0000
"Simply Oriental" Catering With Chef for Small Partieshttp://www.alyssahan.com/blog/articles/34-simply-oriental-catering-with-chef-for-small-partieshttp://www.alyssahan.com/blog/articles/34-simply-oriental-catering-with-chef-for-small-parties
  • Simply Green (healthy salad)
  • Simply Finger Food (appetizer)
  • Simply Wrap (with homemade rice sheets with different stuffing)
  • Simply Rolls (fresh rolls or deep fried)
  • Simply Curry (your choice of curry)
  • Simply Thai (your choice of Thai food)
  • Simply Chinese (your choice of Chinese food)
  • Simply Spicy (your choice of spicy food)
  • Simply Cocktail (from one or two choices)
  • Simply Mocktail (2 non-alcoholic drinks)
Remarks: Fee of the chef, food and transportation are separated so please call 044-3426005 to discuss details of your party. Your own transportation to pick up food and the chef (if required) is suggested. Catering event is suitable for 10-30 people.


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no-reply@alyssahan.com (Alyssa)ArticlesMon, 03 May 2010 16:51:06 +0000
Oriental Cooking Clubhttp://www.alyssahan.com/blog/articles/47-oriental-cooking-clubhttp://www.alyssahan.com/blog/articles/47-oriental-cooking-club
Remarks: The cooking club starts each time with a small group of 10-30 people.


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no-reply@alyssahan.com (Alyssa)ArticlesWed, 14 Apr 2010 10:47:23 +0000
Flying Chef from China to Finlandhttp://www.alyssahan.com/blog/articles/48-flying-chef-from-china-to-finlandhttp://www.alyssahan.com/blog/articles/48-flying-chef-from-china-to-finlandIf you'd like to cook more of these special curries then here's what to do:
  • Get together 10-20 friends who would like to cook curries
  • Call me at 044-3426005 or send e-mail (contact@alyssahan.com ) for booking the chef and for buying ingredients to cook
  • Provide a kitchen for the chef to show how to cook homemade curry and to prepare 3 menus for the group to taste
For students in Finland, I also bring the best recipes of homemade curries from my restaurants in Thailand and China. Here are some menus to cook:
  • Thai Green curry
  • Curry dipping sauce
  • Muslim style curry
  • Curry dressing for Indian style salad
  • Chinese curry with ginger flavor
  • Dry curry sauce Thai style – Paneang
  • Shrimp paste curry with Japanese noodles
  • Chicken Satay and curry, peanut sauce
  • Vegetarian red curry
  • Indian Yellow curry
  • Thai curry samosas and curry dip sauce


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no-reply@alyssahan.com (Alyssa)ArticlesMon, 05 Apr 2010 11:26:00 +0000
Beef Massaman Curryhttp://www.alyssahan.com/blog/recipes/54-beef-massaman-curryhttp://www.alyssahan.com/blog/recipes/54-beef-massaman-curryIngredients1 cup (235 g) of beef sirloin
1 cup vegetable oil
1 tbsp butter, unsalted
1 tbsp of 3 spices (3 star anise, 1 cinnamon stick, 2 curry leaves)
1 cup coconut milk
¼ cup coconut cream
¼ cup Java curry paste
1 tsp ground cloves / cumin
1 Yukon gold potato (cut into bite-sized pieces)
1 carrot (cut into bite-sized pieces)
½ medallion onion (cut into bite-sized pieces)
1 tbsp toasted peanut
2 tsp white sugar
1 tbsp tamarind juice (or lime juice substitute)
¼ cup red bell peppers
¼ green bell peppers
2 pieces of tomatoes (each is cut in half)
1 tsp chili, chopped (optional)
2 tbsp fish sauce
3 tbsp of vegetable oil

Cooking Instructions

  1. Pour the vegetable oil into wok with medium high heat. Put butter and 3 spices to the oil till it is crispy to get aromatic oil
  2. Grill beef sirloin medium rare, then set aside
  3. Pour oil from the pan until just 1 tbsp remains, then add Java curry paste and 1 tbsp of ground cloves on medium high heat. Stir until everything is mixed together well.
  4. On a separate pot, pour coconut cream on medium high heat. Put the curry paste mix to the cream, then put the rest of coconut milk and add grilled sirloin.
  5. Once there are bubbles, add toasted peanuts, potatoes and carrots and cook until soft. Then add onions, tomatoes, red and green pepper, tamarind, white sugar and fish sauce.
  6. If you like the dish to be spicy, add red chili. Keep stirring until consistent. Lower the heat and let simmer.


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no-reply@alyssahan.com (Alyssa)RecipesMon, 29 Mar 2010 12:07:06 +0000
Curry Dipping Yoghurt, Homemade Indian Pancakeshttp://www.alyssahan.com/blog/recipes/33-curry-dipping-yoghurt-homemade-indian-pancakeshttp://www.alyssahan.com/blog/recipes/33-curry-dipping-yoghurt-homemade-indian-pancakesIngredients1 tbsp of coconut milk
2 tbsp of Java curry paste (ground)
1 tsp of salt
2 tsp of palm sugar or corn syrup
1 tsp of chunky peanut butter
1 cup of fresh yoghurt
1 tsp of smashed garlic
¼ cup of mint leaves
1 tsp of squeezed lemon juice and lemon zest

Instructions

Put all ingredients into food processor, then puree it all to dipping sauce

Ingredients for Indian Nan Bread

1 cup of all-purpose flour
1 tsp of baking powder
¼ cup of coconut milk
1 whole egg
1 tsp of salt and sugar
¼ butter, unsalted

Instructions

  1. To prepare bread, mix all-purpose flour, baking powder, butter, salt and sugar together
  2. Combine coconut milk and eggs in a separate bowl
  3. Knead the dough, divide it into 8 pieces and place them in refrigerator for 15 to 20 minutes in order to infuse the flavors
  4. Next, we'll cook the dough to toast bread. Knead it with rolling pin till 1/2 inch flat and pan-fry on both sides until the bread is brown
  5. Cut into 5 triangle-shaped pieces on one plate and serve with curry dipping sauce


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no-reply@alyssahan.com (Alyssa)RecipesFri, 26 Mar 2010 16:50:39 +0000