THE EVERYTHING® THAI COOKBOOK (35 page)

Rose Water

Rose water is a subtle flavoring agent made from distilling the oil of rose petals. The oil is then infused into water. It can be found in specialty food shops.

4 cups canned coconut milk

4 cups banana slices, plus extra for garnish

2 tablespoons minced gingerroot

1 cinnamon stick

1 tablespoon lemon juice

Salt to taste (see “Toasted Coconut” on page 16)

1. 1. In a large saucepan, bring the coconut milk to a boil. Add the banana, ginger, cinnamon stick, lemon juice, and a pinch of salt. Reduce heat and simmer for 10 to 15 minutes or until the banana is very soft.
   
2. Remove the cinnamon stick and allow to cool slightly.
   
3. Using a handheld blender (or a blender or food processor), purée the soup until smooth.
   
4. Serve the soup in preheated bowls, garnished with banana slices and coconut.
   

Thai Dessert Origins

Many of the desserts in this chapter are not of pure Thai origin. Some are derived from traditional Portuguese recipes since they were the first Westerners to reach the area. Soon after, eggs became an important ingredient in Thai desserts along with flour, sugar, fruit, and coconut ingredients which were already used extensively.

2 stalks fresh lemongrass, finely chopped (tender inner portion only)

2 cups whole milk

6 egg yolks

½ cup suga

1. Preheat oven to 275 degrees.
   
2. In a medium-sized saucepan, over medium-high heat, bring the milk and the lemongrass to a boil. Reduce the heat and simmer for 5 minutes. Cover the milk mixture, turn off the heat, and let sit for 10 minutes on the burner.
   
3. 3. In a mixing bowl, beat the egg yolks with the sugar until thick.
   
4. Strain the milk mixture through a fine-mesh sieve, then slowly pour it into the egg yolks, whisking constantly.
   
5. Divide the mixture between 6 small custard cups and place the cups in a high-sided baking or roasting pan. Add warm water to the pan so that it reaches to approximately 1 inch below the top of the custard cups. Cover the pan tightly with foil.
   
6. Place the pan in the oven and bake for approximately 20 minutes or until the custards are set on the sides but still slightly wobbly in the center.
   

1 (16-ounce) can coconut cream

cup fine granulated sugar

6 large eggs, lightly beaten

3 tablespoons butter

Fresh tropical fruit (optional)

1. In a large, heavy-bottomed saucepan, stir together the coconut cream and the sugar.
   
2. Over medium heat, cook and stir the mixture until the sugar is completely dissolved.
   
3. Reduce the heat to low and stir in the eggs. Cook, stirring occasionally, until the mixture is thick and coats the back of a spoon, about 10 to 12 minutes.
   
4. Remove the pan from the heat and add the butter. Stir until the butter is completely melted and incorporated.
   
5. Pour the custard into six 4-ounce custard cups. Place the cups in a baking pan. Pour boiling water into the baking pan until it comes halfway up the sides of the custard cups.
   
6. Carefully transfer the baking pan to a preheated 325-degree oven. Bake the custards for 30 to 40 minutes until set. (The tip of a knife should come out clean when inserted into the middle of the custard.)
   
7. Serve warm or at room temperature. Garnish with chopped tropical fruit, if desired.
   

5 eggs

4 tablespoons finely granulated sugar

½ cup rice flour

¼ cup all-purpose flour

Pinch of salt

½ cup coconut milk

½ cup grated sweet coconut

1. In a large mixing bowl, beat the eggs and the sugar together until thick and pale in color.
   
2. Add the rice flours and salt.
   
3. Beating constantly, slowly pour in the coconut milk. Beat the batter for 3 more minutes.
   
4. Bring some water to boil in a steamer large enough to hold 10 small ramekins. When the water begins to boil, place the ramekins in the steamer to heat for 2 minutes.
   
5. Divide the shredded coconut evenly between all of the ramekins and use a spoon to compact it in the bottom of the cups.
   
6. Pour the batter evenly between the cups. Steam for 10 minutes.
   
7. Remove the cakes from the cups as soon as they are cool enough to handle.
   
8. Serve warm or at room temperature.
   

Softened butter for the molds

Sugar for the molds

½ cup (½-inch) cubes ladyfingers or sponge cake

2 tablespoons dark rum

2 tablespoons finely chopped fresh pineapple

1 egg yolk

2½ tablespoons grated sweetened coconut

2 egg whites

Lemon juice

2 tablespoons sugar

1. Preheat oven to 400 degrees.
   
2. Butter 2-¾ or 1-cup soufflée molds and then sprinkle them with sugar. Refrigerate the molds until ready to use.
   
3. Place the ladyfinger cubes in a small bowl. Pour the rum over the cubes and let soak for 5 minutes.
   
4. Squeeze the juice from the pineapple, saving both the pulp and 1 tablespoon of the juice.
   
5. In a small bowl, beat the egg yolk with the pineapple juice until very thick. Fold in the cake cubes, pineapple pulp, and coconut.
   
6. In another small bowl, beat the egg whites with a few drops of lemon juice until foamy. Gradually add the 2 tablespoons of sugar, while continuing to beat until the whites are stiff and glossy.
   
7. Gently fold the pineapple mixture into the egg whites.
   
8. Spoon the batter into the prepared molds and bake for 8 to 10 minutes or until puffy and lightly browned.
   

2 ripe mangoes, peeled and flesh cut from the pits 2 tablespoons lime juice

¼ cup sugar

1 cup heavy cream

1 tablespoon confectioners' sugar

Crystallized ginger (optional)

Mint leaves (optional)

1. Place the mangoes in a food processor with the lime juice and sugar. Puréee until smooth.
   
2. In a large bowl beat the heavy cream with the confectioners' sugar until stiff.
   
3. Thoroughly fold the mango purée into the heavy cream.
   
4. Serve in goblets garnished with crystallized ginger or sprigs of mint, if desired.
   

½ cup orange, lime, or lemon juice

3 tablespoons sugar

3 tablespoons unsalted butter

1 large egg, beaten

2 (3-inch-long, ½-inch wide) strips of citrus zest, minced

½ cup heavy cream

1. Place the juice in a small saucepan. Over medium-high heat, reduce the liquid by half.
   
2. Remove the pan from the heat and stir in the sugar and butter. Stir in the egg until well combined.
   
3. Return the pan to the burner and cook on medium-low heat for 3 to 5 minutes or until bubbles just begin to form.
   
4. Remove the pan from the heat and stir in the citrus zest. Place the pan in a bowl of ice and stir the mixture until it is cold.
   
5. In another bowl, whip the cream until stiff. Fold the citrus mixture thoroughly into the cream.
   

1 large orange, peeled and segmented

2 mangoes, peeled, pitted, and cut into 1-inch cubes

1 cup pineapple pieces

1 tablespoon lime zest

cup sugar