CariDotMy

 Forgot password?
 Register

ADVERTISEMENT

Author: JunkMail

MENU/RESEPI ANTARABANGSA :: THAILAND ::

[Copy link]
Post time 24-8-2011 08:40 AM | Show all posts
Reply  bnmbnm


   
    Terima kasih untuk recipe .. saya tak tahu sama ada recipe ini atau ti ...
nafizzz Post at 23-8-2011 06:57 PM



    sama2.... klu keangsom (Thai Sour Curry) ni memang salah satu kegemaran bn.... bn lebih prefer keangson berbanding tomyam.....
Reply

Use magic Report


ADVERTISEMENT


Post time 25-8-2011 01:02 AM | Show all posts
kat thread makanan thai dah ada resepi kaeng som nih..
Reply

Use magic Report

Post time 25-8-2011 01:49 AM | Show all posts
iols ingat daging masak dgn daun ketom
Reply

Use magic Report

Post time 25-8-2011 03:16 PM | Show all posts
Post Last Edit by bnmbnm at 25-8-2011 15:18
banyak psl tomyam je..tp makanan thailand nih bnyk yg pelik cara bahan tu di kombine n sedap lakk..s ...
NoraHay_08 Post at 6-3-2009 11:52 PM



   salam,

yang awak maksudkan tu yang ni ke? (Kanom bpak mor)



Atau yang ni? (Khanom Sago)
Reply

Use magic Report

Post time 25-8-2011 03:22 PM | Show all posts
ni salah satu yg bn suka makan...

copy paste resepi dr blog salee,
Kha-nom Mo Gaeng/Khanom mor kang (Egg Custard Pudding)

Kha-nom Mo Gaeng is one of our famous Thai dessert. 2 cups coconut cream
6 duck's eggs
1 tbsp. wheat flour
1/2 tsp. salt
1 and 1/4 cup palm sugar
1 cup fried onion (slice onion thinly and fried until it turn brown)

Methods

1. Well mix the coconut cream, palm sugar and wheat flour.
2. In a different bowl, beat duck's eggs and then add salt.
3. Mix number 1 and 2 altogether in a pot. Then, cook it with medium heat for 5 minutes.
4. Next, move it from the pot into a bowl.
5. Put the bowl in cooking oven with 350F for 35 minutes or until the surface turn to brown.
6. Top with fried onion.











Reply

Use magic Report

Post time 25-8-2011 03:24 PM | Show all posts
yang ni pun sedap juga
Phak Thong Sangkaya (Custard Steamed in Pumpkin) (Salee-recipe blog)

Ingredients
1-1/2 cups (duck) egg
3/4 cup palm sugar*
3 pandanus leaves
1-1/2 cups coconut milk
2 small pumpkins

Method
Note: the pandan leaves turn the custard green: this is traditional in Thailand but may be considered optional.
With a small sharp pointed knife, cut a star shaped opening around the stems of the pumpkins, lift the stems, and remove the seeds and membrane from inside.
Combine sugar with egg, beat with pandan leaves for about 10 minutes, then continue beating, adding the coconut milk. Strain through cheesecloth into the hollowed out pumpkins, leaving about 1 inch space at the top.
Place the pumpkins in small bowls for support, and place in a steamer tray, putting the stems on the tray also. Steam for about 45 minutes.


Serving
Replace the stems as lids, and serve cool.
* Moderator's note: Pandanus leaves (also called screwpine leaves) are popular in Southeast Asian cooking (especially Thai, Indonesian, and Malasian) and have a floral flavor. They are used to flavor puddings and rice dishes. As stated above by Ian, they have an intense green coloring which makes them useful as a natural food coloring. They are available in Asian markets usually dried but sometimes fresh. Other names for them are daun pandan and kewra.


Rate

1

View Rating Log

Reply

Use magic Report

Follow Us
Post time 5-9-2011 08:23 PM | Show all posts
Reply 206# bnmbnm


   looks yummy..but i dun eat duck egg  boleh tak replce d duck egg to chick egg
Reply

Use magic Report

Post time 6-9-2011 08:26 AM | Show all posts
salam..
nak tanya la...
ada sesapa tau buat sos lok cheng x??
yg makan dgn mende cucuk2 bakar tuh...
Reply

Use magic Report


ADVERTISEMENT


Post time 7-9-2011 06:06 PM | Show all posts
Reply  bnmbnm


   looks yummy..but i dun eat duck egg  boleh tak replce d duck egg to chick e ...
Ratu Post at 5-9-2011 08:23 PM



    boleh jer awak...kita pun pakai telur ayam jer yg gred A tu...........:-D
Reply

Use magic Report

Post time 8-9-2011 04:07 PM | Show all posts
salam..
nak tanya la...
ada sesapa tau buat sos lok cheng x??
yg makan dgn mende cucuk2 bakar tuh ...
seroja23 Post at 6-9-2011 08:26



    lok cheng ni sosej pulut tu kan
Reply

Use magic Report

Post time 14-9-2011 02:15 PM | Show all posts


Ini pulak Som Tham kat belakang tue bahan utama utk som tham "Gula Kabong" kray beli kat Rantau Panjang.
Reply

Use magic Report

Post time 14-9-2011 02:15 PM | Show all posts
Reply 210# ji_ji


    Lok Cheng bebola ikan pastu bakar.
Reply

Use magic Report

Post time 1-11-2012 06:47 PM | Show all posts

MACAMMANE NAK MASAK TOM YAM YG KAW2,,

salam.. sori mod kalau topi ni dah ade,... aku dah serach tapi x jumpe

mcm mane nak masak tom yam yg sedap kaw2 mcm kt kedai tomyam

aku dah guna 2-3 pes.. tp rase cam ade yg kureng..... yg perencah kiub tuh aku try tp x kaw2 pon.. they tray paste basah pon same... boleh bg tips atau mende ape lagi yg perlu aku ltak supaya cukup macam manis pedas hangat....


****************************************************************************
lepas few effort.. x menjadi..last2 nak yg kaw pegi kedai tom yam gak...

antara yg kaw tomyam pada aku... restoren Kuah Desa kt jln desa, klang lama....  pastu kt every bazaar siam . yg jual banyak baju2 dari siam tuh.. pastu mesti ade satu gerai jual makanan thai..





Reply

Use magic Report

Post time 1-11-2012 08:30 PM | Show all posts
iols ada try satu resepi ni..memang marbeles laa pada tekak iols...rasanya nak buat lagi  sebab aritu takde stok ikan & pes tomyam..iols pakai kiub aje.

ni iols copy paste dari blog kak MaDiHaa

TOMYAM AYAM ALA THAI
Resepi : Sajiandapurbonda

Bahan-bahannya:
Beberapa ketul daging ayam dipotong kecil
3 sudu besar pes tomyam Thai
Beberapa helai daun limau purut
2 batang serai – dititik
5 – 6 biji cili padi - diketuk

1 sudu besar sos ikan
2 sudu besar susu pekat
2 biji limau nipis – diperah dan diambil jusnya (MaDiHaA guna 1 biji limau nipis + 1 biji limau purut ~ kebetulan ada)
Garam secukup rasa
1 labu bawang besar – dipotong bulat
Bunga kobis
Lobak merah – dipotong bulat
1 batang daun saderi – dipotong pendek
1 biji buah tomato
6 batang crab filament stick - dipotong pendek (pun non stok)
(Banyaknya penggunaan sayur terpulang kepada citarasa masing-masing)
(kebetulan takde stok sayur kat rumah sbb baru balik dari kg jadi hanya guna apa yang ada saja iaitu tomato & cendawan butang dalam tin saja)

Penyediaannya:
1. Masukkan air secukupnya bersama pes tomyam, serai, limau purut, dan cili padi. Kacau dan masak sehingga mendidih.
2. Kemudian masukkan ayam dan masak sehingga ayam empuk.
3. Perasakan dengan garam, susu pekat, sos ikan, dan jus limau nipis. Kacau rata. Akhir sekali masukkan bunga kobis, lobak merah, bawang besar, buah tomato, batang saderi dan crab filament stick. Biarkan sebentar sehingga mendidih, dan kemudian tutup api
4. Bolehlah dihidangkan. Sedap dimakan sewaktu tomyam masih panas.


Reply

Use magic Report

Post time 1-11-2012 09:44 PM | Show all posts
kodoklawa posted on 1-11-2012 08:30 PM
iols ada try satu resepi ni..memang marbeles laa pada tekak iols...rasanya nak buat lagi  sebab arit ...

thanks for sharing..

boleh bgtau pakai pes jenama ape?
Reply

Use magic Report

Post time 2-11-2012 01:41 PM | Show all posts
i ada resepi tom yam yg mmg dr thai punya...
sedap sgt!!!!my mom pun suka..siap tanay lagi bila nak buat lagi..hehe..

Tom Yam Goong (Tom Yam Udang)
(resepi utk 2 org)

Cara buat;
1) Masukkan air dalam 1.5 cup dalam periuk, + bwg merah (kecil) 1 biji (ketuk) + bawang putih 2 ulas (ketuk) + lengkuas (5 hiris nipis) + akar ketumbar 2 (ketuk) + daun limau purut 5 helai (koyak2kan), biar mendidih.

2) Lepas mendidih, + mushroom (mushroom apa pun boleh ikut suka) biar sekejap, sampai mushroom lembut sikit + tomato (belah2) + udang + serbuk ayam sikit dalam 2 sudu kecil..biar mereneh / sampai udang masak..

3) Dalam mangkuk kecil + 1/2 cawan susu cair + 1 1/2 sudu pes cili thai, kacau rata.

4) Tutup api, + campuran susu dgn cili.

Cara hidang;

1) Dalam mangkuk hidang,  + cili padi (dalam 3-6 biji, ketuk2 sampai hancur) + 3 sudu besar nampla + 3 sudu besar jus limau, tuangkan kuah tom yam...

2) Siap untuk makan!!!!

*kalau kurang masin, jagan tambah nampla, tapi tambah garam..kalau tak nanti kuah tom yam terasa 'fishy'..
Reply

Use magic Report


ADVERTISEMENT


Post time 2-11-2012 09:18 PM | Show all posts
True-X posted on 1-11-2012 09:44 PM
thanks for sharing..

boleh bgtau pakai pes jenama ape?



cuba cari yg ini..kalau takde cap ADABI,NoNa pun ok.
Reply

Use magic Report

Post time 2-11-2012 10:45 PM | Show all posts
mslhnya kedai tomyam pakai pes tomyam yg x jual kat mesia nih.. kat belah kedah or kelantan ade pes nih.. mmg menjadik kalau pakai pes tuh.. lagi satu kena belenkan rase asam limau, manis n masin.. susah wooo.. aku dulu berguru berape lame ngan tukang masak siam nih.. hampes x jadik..
Reply

Use magic Report

Post time 3-11-2012 01:37 AM | Show all posts
kodoklawa posted on 2-11-2012 09:18 PM
cuba cari yg ini..kalau takde cap ADABI,NoNa pun ok.

btol ke yg ni....ni kan cili paste.. aku penah beli mende ni.... rase cili.. xde rase tomyam pon....
Reply

Use magic Report

Post time 3-11-2012 01:38 AM | Show all posts
blackloverosie posted on 2-11-2012 01:41 PM
i ada resepi tom yam yg mmg dr thai punya...
sedap sgt!!!!my mom pun suka..siap tanay lagi bila nak ...

thanks for sharing...

neeway resepi ko ni xde pakai pes tomyam lansung ek?..

nampla tuh ape?
Reply

Use magic Report

You have to log in before you can reply Login | Register

Points Rules

 

Category: ExploRasa


ADVERTISEMENT



 

ADVERTISEMENT


 


ADVERTISEMENT
Follow Us

ADVERTISEMENT


Mobile|Archiver|Mobile*default|About Us|CariDotMy

9-11-2024 03:02 AM GMT+8 , Processed in 0.059406 second(s), 31 queries , Gzip On, Redis On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

Quick Reply To Top Return to the list