2nd Lab (Red Curry and Creme Caramel) PDF

Preview

Summary

Download 2nd Lab (Red Curry and Creme Caramel) PDF

Description

Thai Crème Caramel Thai Cuisine This Thai dessert melts in your mouth and is healthier than the traditional crème caramel. This is a Thai version of classic crème caramel dessert. Coconut milk contains good fats that actually lower the cholesterol. This recipe calls for coconut milk instead of cream, which is good for those who are lactose intolerant.

Ingredients:     

1 cup coconut milk 2 pcs. eggs 1 tbsp. sugar ¼ tsp. pandan essence ¼ cup maple syrup, table syrup or any kind of syrup as preferred

Procedure: -

-

Preheat oven to 175 C. Lightly grease the ramekins with oil. Beat eggs, then add the salt, sugar or pandan paste and coconut milk. Mix until well combined. Pour a little syrup into the bottom of each ramekin. Pour the coconut milk mixture into the ramekins. Bake for 30 minutes or until an inserted fork comes out clean. Allow to cool then place in the refrigerator until ready to serve. To serve, run a knife around the inner rim of each ramekin to loosen up the pudding. Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard.

Gaeng Daeng Gai (Red Curry) Thai Cuisine Gaeng Daeng Gai or Red Curry is a famous Thai dish consisting of red curry paste cooked in coconut milk and added with meat: such as chicken, pork, beef, duck or shrimp or vegetarian protein source such as tofu. This dish is normally has a soup-like consistency and is served in a bowl and eaten with steamed rice.

Ingredients:          

5-6 tbsp. red curry paste 3 tbsp. vegetable oil 1 cup chicken stock 400 ml coconut milk 6 tsp. lime juice 1 tbsp. sugar 2 tsp. fish sauce 350 g chicken thighs 150 g pumpkin, cut into cubes 12 pcs. basil

Procedure: -

-

Heat oil in a pan. Add curry paste and cook for 2 minutes until it dries out. Add chicken stock and stir to dissolve paste. Simmer for 3 minutes until it reduces by half. Add coconut milk, lime juice, sugar and fish sauce. Stir, then add the chicken. Bring to a boil then simmer for 8 to 10 minutes or until the chicken is cooked and the sauce has a thick consistency. Taste test. Add the pumpkin and cook for another 3 minutes or until pumpkin is cooked. Remove from heat and stir through the basil leaves....