Quick Dinner Recipes

So my dieting friend asks me a Thai cooking recipe without coconut milk, not too spicy and if possible with fresh Basil leaves, as she has a Thai basil growing but has no idea what to do with it. So for her this "taste of Thai" recipe.

More authentic
Thai food recipe

For those who do have all the Thai ingredients available: use green Thai curry paste and the taste of this Thai recipe will be much closer to the authentic Thai cooking!

And if you want a quick dip: make a "Thai" dip sauce with mayonnaise and a dash of Thai green curry paste to taste.

Read all our Thai recipes at : Thai Food Recipe

Read this Thai red curry chicken recipe at : Taste of Thai

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Homemade Thai red curry recipe

This paste can be used in our Tom Yum Soup Recipe : a delicious hot and spicy Thai Shrimp soup recipe. It can also be used in the other Thai food recipes like Thai red chicken curry

If you can’t buy Thai Red Curry Paste ready made, here follows a recipe to make it yourself.

Read more about Thai food recipes at : Thai Food Recipe

Go to Thai red curry recipe

Technorati Tags: Thai food | Thai recipes | Thai food recipe | Guide to Thai food | Thai red curry recipe | Thai red curry paste recipe | Cooking

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Warning: This will seriously impress even your mother-in-law!

Malaysian desserts or Kuih are normally very sweet! Kuih rose is kind of different as it is deep fried: most likely from the Indian cuisine.

But in the melting pot of all food in Malaysia, the origin is less important than the delicious taste!

Further on Kuih rose is quite addictive: better take out a few and put the rest away!

But best off all: you can make Kuih rose yourself and it’s quite easy. Surprise your family with this afternoon treat and a great cup of tea or coffee.

If you want to make more sweet and easy Malaysian recipes:

buy the authentic Kuih recipe book.

Kuih rose recipe

Kuih Rose Recipe Ingredients

• 1 grated coconut add 375ml (12 3/4 fluid ounce) water, mix, then squeeze for coconut milk
• 100g (3,5 ounce) castor sugar
• 1 egg, beaten lightly
• Oil for deep frying

Sift:

• 125g (4 3/8 ounce) rice flour
• 125g (4 3/8 ounce) plain flour

Kuih Rose Recipe Preparation

You will need a Kuih rose brass mould.

1. Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has dissolved.
2. Add in the egg and whisk till well blended.
3. Strain the mixture through a wire mesh sieve.
4. Stir in sifted flour and mix to form a smooth batter. If the batter is a bit thick, add a little more water until the consistency feels just right.
5. Heat oil in a wok. Put in the brass mould to heat up. The mould has to be hot enough for batter to cling on it.
6. When it becomes hot enough, remove the mould and dip into the batter. Make sure batter coats only the bottom and sides of mould.
7. Place coated mould in hot oil. Shake to release from mould. If required, use wooden chopsticks to help releasing.
8. Deep-fry the batter till it turns golden brown and crispy.
9. Remove the Kuih rose from the oil, then drain and leave to cool on absorbent kitchen paper.
10. Store Kuih rose in airtight containers.

Buy more easy and delicious Kuih Recipes

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Technorati Tags: kuih ros recipe | kuih | kuih goreng orang india | kuih rose recipe | Travel | kuih seri muka | kuih talam - lily | resepi kuih raya | Asia | Food kuih muih kelate | kuih muih raya | kuih raya | resipi kuih tart | kuih | kuih recipes

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