Sustainable Phayao 201 Katurai Chilli Soup with Chicken (Kaeng Khae Kai) Ingredients 2 cup (500g) 2-inch Minced chicken 5 - 10 pepper gems 5 - 6 pieces of sliced galangal 1 cup sliced lemongrass 1 tbsp minced garlic 100g chinese okra 100g cow-pea 100g acacia (Cha-om) 100g chopped peppervine (Cha-plu) 100g green brinjal 100g Turkey berry 10g fermented fish sauce 1 tsp shrimp paste 2 cups water Instructions 1. Crush and mix the pepper gems, galangal, lemongrass, and garlic, then add the shrimp paste and set the mixture aside. 2. Slightly heat the pot and add the mixture and the minced chicken. Stir-fry until the mixture is mixed with the chicken, and until the chicken is partly cooked. 3. Pour 2 cups of water into the pot (add more water as you prefer), bring to a boil. 4. Add some crunchy and hard vegetables (cow-pea, green brinjal, turkey berry, and chinese okra) first and then after they are lightly cooked, add the remaining vegetables. Boil until all ingredients are cooked through. 5. Add the fermented fish sauce as much as you prefer. Best serve with rice.
Sustainable Phayao 202 Fresh Bamboo Shoot Soup with Pork Ribs Ingredients ½kg fresh bamboo shoot 2 coriander roots 8-10 garlic cloves ½ tsp dried peper 1 tbsp vegetable oil 3 liters water ½kg pork ribs 4 tbsp fish sauce 2 tbsp salt 100g Cha-om coriander for garnish Instructions 1. Peel the outer dark layers off from bamboo shoots until the off-white shoot remains. Cut bamboo into thin cross-sectional pieces. Add the bamboo shoots in boiling water and cook for 3-5 minutes. Remove from the hot water and immediately put them into ice water. Set aside to drain out excess water. 2. Put the coriander roots, garlic, and pepper into a mortar and pound them until well mixed. Stir-fry the mixture until fragrant then set aside. 3. Boil the water on medium-high heat and add the pork ribs. Let the soup boil for approximately 15 minutes. Once the ribs are cooked through, add the mixture and bamboo shoots from the previous steps. Season with fish sauce and salt then simmer the soup until the pork and bamboo shots are tender and firm. Remove from heat, garnish with some coriander, then serve immediately.
Sustainable Phayao 205 Jackfruit Spicy Soup (Kaeng Ka-Noon) Ingredients 300g young jackfruit 300g pork ribs 1 Knorr pork cube 50h tomato Cha-om betel leaves 1 tsbp ocean salt 1 garlic clove ¼ cup red shallot 1 tbsp shrimp paste 800ml water Instructions 1. Making the paste - Put garlic, dried chili, salt, shrimp paste, and red shallot into a mortar. Pound until the ingredients are mixed and paste is formed. 2. Preparing stocking soup - Boil the water over medium-high heat. Add Knorr cube and pork ribs and simmer until the pork is tender. Add the jackfruit and tomato and continue simmering until they are all cooked through. 3. Serving - Before turning off the heat, add some cha-om and betel leaves then stir well. Serve immediately.
Sustainable Phayao 206 Spicy Chicken Soup (Tom Yum Kai Baan) Ingredients 320g free-range chicken, chopped into bite size 50g oyster mushroom 2 lemongrass stalks 4 kaffir lime leaves galangal 3 cherry tomatoes 2 red shallots 7 bird’s eye chilis 1 lime 2-3 tbsp fish sauce 3-4 cips water 2 spring onion 1 culantro Instructions 1. Preparing ingredients - Thinly slice the lemongrass stalks, galangal and roughly chop the kaffir lime leaves. Crush the chilis and shallots. Quarter the mushroom. And chop the spring onion and culantro. - Blanch the chicken in boiling water. Set aside. 2. Cooking Tom Yum - Boil the water over the medium-high heat. Add galangal, lemongrass, kaffir lime leaves, and tomatoes. Cook until the soup is boiling again then add the chili. - Stir in the chicken and bring to a boil. Skim off any excess oil and fat that rises to the top and discard. - Add the mushroom and stir well. Stir in fish sauce until combined. Remove from heat and add about the culantro. 3. Serve in a bowl and add some lime juice. Tips : To have the clear soup, the chicken needs to be separately pre-cooked before to get out unwanted oil, blood, and others. And it is also important to keep skimming excess fat during the boiling process. Add the lime juice after removing the heat helps enhance the fragrant smell.
Sustainable Phayao 209 Spicy Morning Glory Soup with Fish Ingredients water morning glory half tilapia 2 tomatoes 1 lime or kaffir lime 1 tbsp minced coriander 1 tbsp minced spring onion Chili paste (All pounded together to make paste) 5 chilis 5 garlic cloves 3 red shallots 1 tbsp minced lemongrass ½ tbsp minced turmeric (optional) ½ tbsp fermented fish or shrimp paste ½ tsp salt Instructions 1. Put the water in a pot and bring to the boil. When the water is boiling add the chili paste and wait for it to come back to the boil then add the fish. Boil until the fish is well cooked. 2. Add the morning glory and tomatoes. 3. Add the lime juice and fish sauce to the soup. Stir well and turn off the heat.
Sustainable Phayao 210 Northern Thai Eggplant Spicy Salad Ingredients 4 Thai eggplants 1 egg 3 mints 6 green pepper gems 5 garlic cloves 5 red shallots ½ tbsp fish sauce ½ tbsp cooked fermented fish Instructions 1. Grill the eggplants over stove or roast in a pan until well cooked. Grill the eggplants along with green pepper gems, shallots, garlic. Remove the peel from roasted eggplants, green pepper gems, shallots, and garlic. After that, prepare the egg by boiling for 8 minutes. 2. Pound green pepper gems, garlic, and shallots in a mortar until roughly ground. Add fish sauce and cooked fermented fish. Slice the grilled eggplants thinly then put into the same mortar and pound well until all ingredients are mixed. At this point, add fish sauce if needed. 3. Serve the salad with the boiled eggs and sprinkle with mint leaves.
Sustainable Phayao 213 Yu Choy Soup (Jor Pak-Kard) Ingredients 700g yu choy (Kwang-toong) 400g pork ribs 6 red shallots 10 garlic cloves 2 discs fermented beans (Tua nao) (optional) 2 tbsp shrimp aste 3 tbsp tamarind juice 1 tsp salt 2 tbsp vegetable oil Instructions 1. Put water into a pot and bring to a boil. When the water is boiling, add pork ribs and cook until tender. 2. Pound the garlic, red shallot, shrimp paste, and salt in a mortar together to combine. Add the mixture into the pot. 3. Once the water is boiling again, add chopped yu choy. 4. When the yu choy is cooked, add the crushed fermented beans. 5. Add the tamarind juice then stir well. Turn off the heat when the soup is boiling. 6. Heat the oil over the medium-high heat. When the oil starts to shimmer, fry the dried chilis until crispy. Set aside to drain out excess oil. Repeat the steps with minced garlic. Add both fried garlic and the oil from frying into the soup and stir well. Tips : For sweeter taste, you can choose to add fermented fish or sugarcane sugar. If substituting tamarind juice with fresh tamarind, blanch or grill whole tamarind then remove the skin. Separate the flesh and juice for use. This would make the soup taste more flavorful.
Sustainable Phayao 214 Chili Crab Paste Ingredients 20 bird’s eye chilis 10 garlic cloves 5 red shallots 1 tbsp lemongrass, minced 1 crab paste ½ tsp salt 300g pumpkin 300g yu Choy (Kwang-toong) 300g Chinese okra 300g oyster mushroom Instructions Chili paste 1. Crush the salt, lemongrass, garlic, and red shallots together. 2. Add the bird’s eye chilli and continue crushing until all are well mixed. 3. Add the crab paste and stir to combine. Serve with any cooked or fresh vegetables of your choice. Vegetables 1. Chop the vegetable into bite-size pieces. 2. Put water to a boil and add some salt and vegetable oil (1 tsp. each). Salt will help maintain the original color of the vegetables and the oil will help make them look watery. Cook the vegetable in the boiling water for 2-4 minutes then move to the ice water immediately after removing from the hot water. This will enhance the vegetable’s color and make them crisp in taste.
Sustainable Phayao 217 Spicy Cha-om Soup with Smoked Dried Fish Ingredients 100g Cha-om 50g smoked dried fish 5 minced galangal 4 grilled green cayenne peppers Chili paste 5 dried chilis 5 garlic cloves 5 red shallots 1 tsp shrimp paste 1 tsp salt Instructions 1. Pound all ingredients for chili paste together. 2. Put water into a pot and bring to a boil. Add the paste and dissolve in the boiling water. 3. Add the galangal. 4. Add smoked dried fish and continue cooking to soften the fish. 5. Add cha-om and boil until it is cooked through. 6. Add grilled green cayenne peppers then turn off the heat.
ENJOY A DESSERT LIKE A LOCAL
Sustainable Phayao 220 Pandan Flavored Sweet Translucent Gelatinous Rice (Kao Niew Gaew) Ingredients 2 cups cooked sticky rice ¾ cup coconut milk 1 cup sugar ¼ cup salt ½ cup pandan leaf juice 2 tbsp limewater roasted black or white sesame Instructions 1. In a large bowl, mix the coconut milk, salt, limewater, and pandan leaf juice with cooked and warm sticky rice. Stir well to blend all ingredients. 2. Cover the bowl with wrapping film (or any plate) to prevent the mixture from outside air. Set aside for 20-30 minutes to let rice absorb the mixture. 3. Add sugar and mix well. 4. Put the rice in a pan on a low to medium heat. Lightly stir the rice so that they are nicely ordered. 5. After stirring for about 5 minutes or until the sugar starts to melt, continue stirring for another 10-15 minutes until the rice becomes thick and shiny. 6. Turn off the heat and let the rice cool for around 15 minutes. 7. Scoop the rice into any small cups and sprinkle with the sesame.
Sustainable Phayao 223 Thai Pumpkin Custard (Sangakya Fak Tong) Ingredients 2 eggs 2 duck eggs 1 pumpkin 200ml coconut milk 180g palm sugar 1 tsp. salt 2 pandan leaves Instructions 1. Prepping the pumpkin - Hollow out the pumpkin by cutting out a small part at the top, and removing all the seeds but leave a few strings inside to later allow the custard to tighty stick inside the pumpkin. Fully clean the pumpkin both inside and on the outside. Set aside to dry. 2. Mixing the pudding mixture - In a large bowl, mix together the eggs, coconut milk, palm sugar, and pandanus leaves. Mix well until the sugar dissolves. - Sift the mixture with white cloth for a smooth texture. 3. Steaming - Pour the custard mixture into the pumpkin. Scoop out any bubbles for texture consistency. - Put the pumpkin into a steaming basket to allow it to steam. Allow the pumpkin to steam for 45 minutes or until cooked. Use a toothpick to check. If the toothpick is runny, allow it to cook for another 15 minutes. - Once cooked, allow the pumpkin to chill preferably in the refrigerator. To serve, use a knife to cut a wedge to serve.
Sustainable Phayao 224 Coconut Pudding with Tapioca Pearls (Sago Dessert) Ingredients ¼ cup tapioca pearls ¼ sweet corn 1 young coconut ½ cup sugar 2 cups water For coconut dressing 1 cup coconut cream 1-2 pandan leaves ½ tsp salt 1 tsp sugar Instructions 1. In a large saucepan over medium heat, bring the water and ¼ cup of sugar to the boil. 2. Once the water is at a rolling boil, add the sago, stirring with a spatula to prevent it from clumping together. Cook, stirring occasionally or until the sago is tender and each pearl is clear on the outside. Stir in the remaining sugar. 3. Add the corn kernels and shredded coconut meat. Mix well to combine, then remove from the heat and set aside to cool slightly. 4. Meanwhile, warm the coconut cream in a small saucepan over medium heat. Add some sugar and salt and whisk until the coconut cream thickens. Remove from the heat. 5. To serve, scoop the cooked sago mixture into a bowl and top with the coconut cream.
Sustainable Phayao 227 Thai-Style Steamed Tapioca Cake Ingredients 2 cups grated and peeled tapioca roots ½ cup cassava starch ½ cup coconut cream 1 cup grated coconut 1½ cup sugar ¼ tsp salt Instructions 1. Mix the sugar, salt, and cassava starch together in a bowl until the sugar dissolves completely, then add the grated cassava. Add the coconut cream and the grated coconut. Mix well. 2. Spoon the cassava mixture into small cups. Arrange the cups into a large steamer insert and steam the cakes over the boiling water until cooked through, 15 to 30 minutes. 3. Meanwhile, toss the remaining coconut with the salt in a separate bowl; set aside. 4. Remove the cakes from each cup. Arrange onto a plate and top with grated coconut.
Sustainable Phayao 228 Black Coconut Sweet Pudding (Kanom Piak Poon Dam) Ingredients 4 cups rice flour 2 tbsp cassava starch 1 cup smoked coconut shell water 1 cup limewater 3 cups palm sugar 7 cups water Instructions 1. Mix the rice flour and cassava starch together. Add the smoked coconut shell water, lime water, and palm sugar. Mix all well. 2. Sift the mixture with white cloth and put in a brass pan. Knead until it becomes gluey. 3. Put the kneaded mixture on a tray. Evenly spread to fill the whole tray. Set aside to cool. 4. Cut into pieces. Serve with shredded coconut on top.
Sustainable Phayao 231 Thai Mung Beans Pudding (Tao Suan) Ingredients 1.25 cup peeled mung beans 3.5 cup water 4-6 pandan leaves (optional) 1 cup white sugar 2 tbsp cassava starch 2 tbsp arrowroot flour 1 cup water (To mix with flour) 1.25 cup coconut cream 0.5 tsp salt Instructions 1. Wash mung beans in cold water for 3-4 times or until the washed water is clear, and then leave them to soak in hot water for about 2 hours. 2. After 2 hours, place the mung beans on a white cloth and steam on medium heat for about 30-40 minutes until they are cooked. Turn off the heat and set the beans aside. 3. Set the water on a heat and add knotted pandan leaves. Boil until the water is rolling. 4. Add sugar and stir until dissolved. Continue stirring until boiling again and remove the leaves. 5. Mix cassava starch, arrowroot flour, and water together. Stir until everything is mixed together. 6. Pour the mixture into a pot with boiling water. Use a low heat and keep stirring. After a few minutes the sauce will begin to get thick and turn clear. 7. Pour in the mung beans and stir together. Cook until boiling again. 8. Turn off the heat and pour the mung bean dessert into a serving bowl. 9. Pour the coconut topping over the mung bean dessert, then serve.
Sustainable Phayao 232 Khanom Piang Ingredients 3 cups black glutinous rice flour 1 cup glutinous rice flour 2 tbsp sugar 1 cup finely shredded coconut 1 tsp salt Instructions 1. Mix 2 glutinous rice flour together. Add a little bit of water and knead. 2. Remove the rib of a banana leaf and cut it into 6-inch pieces. Put some vegetable oil all over the leaf. 3. Put the mixed flour onto the banana leaf. Lightly press to thin it and form a longer shape. 4. Fold both sides towards the center, overlapping the other. Then fold the top and bottom ends to the center. 5. Arrange the banana leaf pouches in a hot steamer and steam for 20 minutes. 6. Once all cooked, remove the leaf and roll the cooked dough with shredded coconut then sprinkle with sugar.
Sustainable Phayao 235 Sweet Job’s Tears with Coconut Cream Ingredients 1 cup job’s tear 500ml water diced taro (or any kinds of grain like lotus seeds, red beans, and pumpkin) ½ cup sugar ¼ tsp salt 1 tbsp cornstarch young coconut meat For coconut dressing (optional) half box coconut milk salt 1 tbsp cornstarch dissolved in water Instructions 1. Rinse and soak the job’s tears overnight. Rinse and set aside to dry. 2. Boil job’s tears until thoroughly cooked, for 10-15 minutes. Add the diced taro and cook until softened. Add the sugar and salt then stir until all are dissolved. 3. Gradually add the cornstarch water and stir until the mixture becomes thick and clear. Add the coconut meat and mix together. Turn off the heat and let it cool and set for a few minutes. You can serve solely or with coconut dressing on top. To make the coconut dressing : Boil the coconut milk with salt on a low heat until the mixture is slightly hot. Add the cornstarch water and stir well until thick. Remove from heat and put some on the cooked job’s tears.
Sustainable Phayao 236 Salted Rice Cake (Khanom Kler) Ingredients 1½ cup rice flour cup cassava starch 2 tbsp sugar ½ tsp salt Instructions 1. Mix the rice flour, cassava starch, sugar, salt, and a cup of water together. Knead well. 2. Put the mixture into a pot over medium heat. Stir well. 3. Cook and stir until the mixture becomes thick and sticky. Turn off the heat and set aside. 4. Put 2 tbsp of mixture on a 5-inch-wide banana leaf. Lightly press to flatten the mixture. 5. Fold both sides towards the center, overlapping the other. Then fold the top and bottom ends to the center. 6. Place the packages in the steamer and cook over high heat for 20 minutes. 7. Steam until thoroughly cooked then turn off the heat.
Sustainable Phayao 239 Coconut Balls (Khanom Tom) Ingredients 250g and 4 cups (for coating) finely shredded coconut 160g coconut sugar 2 cups glutinous rice flour 1 cup pandan leaf juice or any food coloring 1 tsp salt Instructions 1. For the filling, heat 250g of shredded coconut, coconut sugar in a small saucepan over medium-high heat until the mixture becomes thick. Immediately transfer the caramelized coconut to a bowl to cool. Shape the still-warm filling into thumb-sized balls or any sizes you prefer. Set aside. 2. Add the flour to a medium bowl and gradually add the pandan leaf juice, a small amount at a time, and knead into a soft dough. 3. Pinch off a chunk of the dough and flatten it into a disk. Place a coconut ball in the center and pinch the dough around it. 4. Gently drop the khanom tom into the boiling water and cook until they float to the surface. Remove with a slotted spoon and put into cold water and set to dry. 5. Mix the remaining shredded coconut with salt and roll the cooked balls in the coconut.
Sustainable Phayao 240 Thai Sticky Rice and Banana Dessert (Khao Tom Mad) Ingredients 2 cups sticky rice ½ cup black beans 3 cups coconut cream 2 tsp salt pandan leaves 1½ cup sugar 16-18 cultivated banana (or mashed taro) 6x9 inch banana inner leaves 8x9 inch banana outer leaves bamboo ties, soaked to soften about 2-3 hours (or any cooking ties) Instructions Preparing the rice 1. Wash and rinse the sticky rice twice or until the water runs clear, then let it soak for more than 4 hours or overnight in a large container. Drain the rice and set it aside. 2. Soak the black beans overnight. Drain and boil until soft, about 30-40 minutes. Drain the beans and set aside. 3. On low heat, slowly add the coconut cream with salt into a pan and stir in the same direction. Add the pandan leaves. Once the coconut mixture is boiling, add the rice and use a wooden spoon to gently stir. (Do not harshly stir since it would break and mess up the rice.) Keep stirring over simmering heat for 2-3 minutes until the rice is tender and all of the coconut milk is absorbed. 4. Cook for another 5-6 minutes then lower the heat and add the sugar. Mix and stir well until the rice is shiny. Completely turn off the heat. 5. Remove the skin of bananas and cut into halves. Wrapping 1. Stack 2 banana leaves with the opaque side toward each other. 2. Put a small amount of black beans and 1 tbsp rice on the banana leaves. Place half a banana on top and cover with more rice. 3. Fold the banana leaves in half to form a triangle with a slight overlap. Then, fold down the end of the banana leaf in half and neatly fold the other half down. Fold up the edge of the banana leaf to one side. 4. Start pleating on the other side by holding the banana leaf wrapped in an upright direction, then use the right index finger to press the banana leaf crossed to the left. Press and neatly fold the ends of the banana leaves. 5. Put the two packages together by facing each other. Tie securely. 6. Steam the packages in a steamer over a rolling boil for 1 hours and 45 minutes to 2 hours (or until the rice is cooked through). Turn off the heat and serve at room temperature.
Sustainable Phayao 243 Red Beans in Coconut Milk Ingredients 250g red beans 700g coconut cream 150g sugar 50g coconut sugar ½ tsp salt 100g fresh young coconut meat Instructions For the beans : 1. Rinse the soaked red beans for at least 3 hours. 2. Boil red beans in enough water to cover the beans until tender, about 1-2 hours. The water should turn quite black when boiling for some time. Taste the beans to see if they are soft. When they are tender, turn off the heat. 3. Drain the red beans and soak then again in cold water. Reserve the boiling bean water. For the coconut dressing: 1. Add coconut cream in a pot over a low heat and cook for a few minutes until the cream floats up during boiling, then add the coconut milk. Bring the coconut milk mixture to a simmer for about half an hour while stirring constantly. Add 200ml coconut juice. 2. Gradually add the sugar, coconut sugar, and salt. Stir until the ingredients are dis- solved. 3. Bring the mixture to a simmer and continue stirring for 30 minutes. Add reserving bean water to the pot. Stir and simmer again for another 30 minutes. Add the shredded coco- nut meat and turn off the heat. 4. Serve warm or at room temperature.
Sustainable Phayao 244 Mung Bean Rice Crepe (Kanom Tua Pab) Ingredients 500g mung beans without the skin 1 fresh shredded mature coconut 500g glutinous rice flour 1 cup concentrated butterfly pea juice 1 cup concentrated pandan juice 1 cup concentrated roselle juice ½ cup roasted white sesame ½ cup roasted black sesame 1 cup sugar a pinch of salt Instructions Step 1 Steaming the beans and coconut 1. Wash the mung beans a few times until water is clear (about 2-3 times), soak for about 6 hours or overnight. 2. Rinse and drain the mung beans. Steam with over high heat for 20 minutes. 3. Meanwhile, shred the coconut and mix with a little salt before steaming for about 10 mins until soft. 4. When the beans and coconut are all cooked, mix them together and set aside. Step 2 Cooking the dough 1. Evenly divide the flour into 3 containers, add the concentrated butterfly pea juice, pandan juice, and roselle juice separately into each container of flour for a different color of dessert. Knead into a dough. 2. Divide and roll the dough into 3-inch small crepe pieces. Boil a pot of water and cook a few slices of the crepes at a time. They are cooked when they float. Spoon out one at a time. 3. Add the mung bean mixture on each crepe. Fold the crepes in half and arrange on a serving dish. Step 3 Serving 1. Mix the sugar, white sesame, and black sesame together and serve with the mung bean crepes. Sprinkle some on the crepe before eating. Tip : Steaming the shredded coconut will help extend the dessert’s life.
Sustainable Phayao 247 Rice Balls in Coconut Milk (Bua Loy) Ingredients For the dough : 100g glutinous rice flour 10g cassava starch food coloring (purple, blue, green, yellow, and red) 8 tbsp water For the coconut sweet milk : 4 cups coconut mixture (2 cups coconut milk + 2 cups coconut cream) 100g palm sugar 80g sugar ¼ tsp salt 50g sliced coconut meat 2 eggs (add more as preferred) Note : The recipe is for low-sugar coconut milk. If you need more sweetness, add an additional amount of sugar. Add some pandan leaves in the coconut mixture to make it fragrant. Instructions Preparing the dough 1. Mix the glutinous rice flour, cassava flour, and food coloring using your fingers until well mixed. Add water, 1 tbsp at a time, and knead until a dough forms. Keep kneading and adding the remaining water. The dough should be soft but not sticky or tacky. Cover the dough with a white cloth or wrapping film and set aside. Repeat the step with different colors. 2. Roll a small piece of dough either between the palms of your hands or the tips of your fingers so you have little balls (1cm). Bring a pot of water to a full boil. Drop the Bua Loy into the boiling water in batches without crowding the pot. Within a few minutes they should float, and as soon as they float, fish them out using a slotted spoon and put them directly in the bowl of cold water. Preparing coconut milk mixture + sweetened eggs 1. Put the coconut milk, palm sugar, sugar, and salt into a pot and cook over medium heat, stirring until all the sugar is dissolved. Boil the eggs, one at a time, in syrup until it is cooked and float to the top. Cooking and serving 1. After spooning out the egg from the coconut milk mixture, add the coconut cream then stir well. Add the Bua Loy from Step 1 and the coconut meat to the coconut milk mixture. Heat the coco- nut-Bua Loy mixture for 10 minutes so that the Bua Loy can absorb the flavour of the coconut milk and turn the heat off immediately. Serve warm or room temperature, topped with sweetened eggs and coconut meat. Tip : Do not roll the dough into a ball bigger than 1 cm because it will extend even more once cooked.
Sustainable Phayao 248 Coconut Sticky Rice (Khao Niew Moon) Ingredients ¾ cup black sticky rice ¼ cup white sticky rice *Black sticky rice : White sticky rice = 3 : 1 ½ cup coconut milk ¼ cup white sugar ¼ tsp salt Instructions 1. Soak the rice overnight or at least 5 hours. Rinse rice in several changes of water until it is no longer cloudy. Drain off the rice and transfer the rice to a bamboo steamer or in a white cloth in a stacked steamer. Steam until the rice is properly cooked. 2. For the coconut mixture, mix the coconut milk, salt, and sugar together. Stir well until all are dissolved and mixed. Gently boil the mixture and keep stirring to avoid the lumps. Remove the heat when the mixture becomes too boiled. 3. Once the rice is thoroughly cooked, transfer it to a container. Stir in the coconut mix- ture with the warm rice then cover the container with a lid. 4. Serve warm with Thai custard (Sangkaya) and pour the coconut mixture over the rice. 5. To make coconut dressing: 6. Mix ⅓ cup coconut milk, 1 tbsp sugar, ¼ tsp salt, and 2 tsp cornstarch together. 7. Stir well over a medium heat until boiling. Tips : When the rice is just cooked, remove the heat then transfer to a container with a lid, and immediately mix with the coconut mixture. If the rice is cold, it will not absorb the mixture.
Sustainable Phayao 251 Pandan Pudding (Kanom Piak Poon Baitoye) Ingredients 80g rice flour 40g arrowroot flour 200g sugar 600ml limewater 200ml pandan leaf juice 200ml coconut milk 1 tsp salt 1 cup coconut, shredded Vegetable oil to grease a tray Instructions Preparing the flour 1. Mix rice flour and arrowroot flour in a mixing bowl, gradually add limestone water as you mix and knead. Then, add sugar, pandan leaf juice, coconut milk, and salt and again mix until the sugar dissolves and the mixture becomes liquid. 2. Pour the mixture through a sieve into a pan to filter out excess flour and pandan leaves. Making the pudding 1. Set the pan over low heat (Setting the heat too high might cause the flour to thicken in a solid form) and continue to stir. Stir with constant speed and in the same direction for 30-40 minutes or until the mixture is cooked and shiny. Taste the mixture to see if the flour scent is gone. Serving 1. Spoon the pudding into a greased square tray. Smoothen the top then set aside to cool. 2. Once cooled, cut the pudding into any shapes of your choice. Garnish with shredded coconut on top.
Sustainable Phayao 252 Candied Lotus Root Ingredients 500g lotus root 250g white sugar 250g red sugar water chopped pandan leaves Instructions 1. Peel the lotus root and slice into 2.5-inch-thick pieces. 2. Add the root into a pot. Pour just enough water into the pot so that the lotus root is completely submerged. Bring it to a boil and let it simmer for 20 minutes. 3. Add the white and brown sugar and keep simmering for another 1 hour until the sugar is dissolved and the root absorbs the syrup. The root will turn brown-ish with a gummy texture. 4. Turn off the heat and transfer the lotus root onto a plate along with other side dishes like boiled job’s tear, red bean, or chestnuts. Best served with ice.
Sustainable Phayao 255 Sweet Sticky Rice with Shredded Coconut (Khao Tom Hua Ngok) Ingredients 1 cup sticky rice 4 cup pandan juice a hand of cultivated banana ¼ cup sugar ½ tsp salt 1 coconut, shredded Instructions Soaking + preparing the rice 1. Soak the rice in the pandan juice for 3 hours. Rinse and set aside. 2. Mix the shredded coconut, sugar, and salt together and set aside. Wrapping 1. Put a small amount of rice on a banana leaf and place half a banana on top.Fold up the leaf and tie securely. 2. Boil the packages for 1 hour. Serving 1. Cut the cooked rice into bite-size pieces. 2. Roll the rice in the coconut mixture before serving.
Sustainable Phayao 256 Thai Black Sticky Rice and Sweet Coconut Milk (Khao Neeo Dahm) Ingredients 200g black sticky rice (soaked overnight) 1 liter water 1 fresh shredded young coconut 50g palm sugar 60g sugar coconut cream for topping a pinch of salt Instructions 1. Soak the sticky rice overnight. Bring the water to a boil and add the sticky rice. Boil until the rice is well cooked. 2. Add the sugar and palm sugar. Stir well until the sugar is completely dissolved. If you want to add pre-cooked taro, coconut, or corn kernels, you can add them in this step. 3. Heat the coconut cream and add a pinch of salt. Stir well until it becomes thick. Remove from the heat. Spoon a thin layer of heated coconut cream over the rice, just enough to cover it. Serve nice and hot.
1. University of Phayao Address : 19 Moo 2 Tambon Maeka Amphur Muang Phayao Thailand 56000 Facebook : University of Phayao Website : http://www.up.ac.th/ Tel : 054 466 666 2. Baan Tham - Huai Mae Phong Address : Baan Tham sub-district, Dok Khamtai district, Phayao province. Facebook : ท่องเที่ยววิถีชุมชนต�ำบลบ้านถ�้ำ - ห้วยแม่ผง Tel : 082 538 5400 3. Khuang Nok Yoong 69 Address : Moo 6, 9, Huai Khao Kam sub-district, Chun district, Phayao province. Facebook : ข่วง 69 ชุมชนต้นแบบรักษ์นกยูงไทย Tel: 097 996 5279 4. Huai Yang Kham Address : Ban Dong Khain, Moo 3, Huai Yang Kham sub-district, Chun district, Phayao province. Facebook : องค์การบริหารส่วนต�ำบลห้วยยางขาม Tel : 080 155 3779 5. Huan Tai Lue Mae Saengda Address : 31 Moo 2 Ban That Sop Wan, Yuan sub-district, Chiang Kham district, Phayao province. Tel : 088 267 5101 Facebook : เฮือนไตลื้อแม่แสงดา อ.เชียงค�ำ จ.พะเยา
All rights reserved to this book. In accordance with the law (Additional version) Year 2020, no copying of illustrations contents including editing into voice recorder strips. Video cassette or published with the format And any other means before getting permission PHAYAO SUSTAINABLE A CIP Catalogue Record from the National Library of Thailand Phayao University Phayao Sustainable.-- Phayao : University, 2564. 268 Pages. 1. Peafowl. 2. Tai Lue I. Suthipong Suriya, Co-Author. II. Title. 598.6258 ISBN 978-616-7820-98-9 Advisors Associate Professor Dr. Supakorn Pongbangpho Associate Professor Dr. Thitirat Chiaosuwan Assistant Professor Dr. Santiwat Phithakphol Dr.luethaiphat Pimolsri Photography Smith Suthiboot Nirankan Studio Layout Design Suthipong Suriya FB : KARB STUDIO Food Stylist FB : Life Community Museum Buengkan LINE ID : Karb Style Recipe Inspector Assistant professor Dr. Pratheung Chokeprasert Translator English - Thitiwan Seephueng Chinese - Rakkiat Saejiang Editor Phayao University Printed by Dprint Limited Partnership 397 Moo 3, Nonghan Sansai, Chiang mai 50290 Email: [email protected]
In cooperation with University of Phayao 19 Moo 2 Tambon Maeka Amphur Muang Phayao Thailand 56000 Tel : 054 466 666 Website : http://www.up.ac.th/ Green Peafowl Learning and Conservation Center, University of Phayao