Yoyo Biscuits โยโย้บิสกิต

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Australian Mother’s Day is coming. I would like to dedicate this biscuit recipe to my mother-in-law, and I think this would be a good gift idea for your mother too. One of my colleagues brought these biscuits to work recently. As soon as I tried one I said “May I have a recipe please?”. Trying a new recipe is one of my favourite things to do. This recipe doubles up from the original recipe. It makes around 50 single biscuits (25 if you pair them together and put the filling in the middle), but this recipe just uses single biscuits with icing on top. Trust me 50 are not too many! These are small biscuits which melt in your mouth and will be gone so quickly. I thank my colleague for her recipe. Now she has moved overseas so she hasn’t tried my biscuits yet, but I hope she will give me a good

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Simple Pad Thai sauce ซอสผัดไทย

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When talking about Thai food with foreigners most of them consider Pad Thai as their favourite. One friend always asks me when I will show her how to make it. Today I will introduce my simple sauce that I always have at home. The sauce I am going to show you is not only used for Pad Thai, as this sauce base can create many different dishes.

Basic Sauce

Ingredients
• 1/3 cup fish sauce, to taste
• 1/2 cup tamarind pulp concentrate , to taste
• 3/4 cup palm sugar, to taste
• 1/2 tsp salt
• 1/4 cup water
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Fried rice with chilli shrimp paste ข้าวผัดน้ำพริกกะปิ

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Shrimp paste is a common ingredient in Southeast Asia. For Thai cuisine we use it as an ingredient in chilli paste, and to make a chilli sauce called “Namh Prik Ka-Pi”. Today I will present you with a different dish named “Kow Pad Namh Prik Ka-Pi ข้าวผัดน้ำพริกกะปิ” which is fried rice with chilli shrimp paste. I think it similar to the Malaysian nasi goreng.
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How to make ground roasted rice

Published on by Charinya2 Comments

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Ground roasted rice, or Khao Khua (ข้าวคั่ว), is a significant ingredient in Northeastern Thailand (Isaan) cuisine such as Larb Kai/Moo ลาบไก่/หมู (Chicken/Pork minced salad) and Nam Tok น้ำตก (Northeastern spicy salad ). I usually use it to make “Nam Jimh” (Chilli dipping) alongside many of my dishes, such as BBQ pork skewers and Grilled chicken thai style. It also works with fusion cuisines, such as in a steak dipping sauce. This is creates a roasted, nutty flavour and adds texture to the dishes.

This is very easy to make. You will need
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BBQ Pork Skewers ( Moo Pingh)หมูปิ้ง

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I introduced this famous Thai food in Street vendor food in my kitchen before. If you have been to Thailand I’m very sure you have seen the food vendors beside the street, with the owner grilling pork skewers on the hot charcoal stove with the smoke and smell drifting 100 meters away. This is one of my preferred street foods, and this is how I cook it in my kitchen.
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Duck Breast in Orange Sauce

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When I find a duck breast in my fridge I always use this menu. The recipe is from the website here.To get the best result cooking duck breast I always make sure I cook my duck breast perfectly and have enough time to rest it. One of my favourite TV shows, Masterchef, told me that. The recipe might serve duck breast a different way than me. I usually serve with rice as I am a big fan of rice:-) Then I place steamed bok choy along side the duck and rice. That is enough to make your meal look like it came out from the good restaurant.

Ingredients

  • 3 – 4 duck breasts – bones removed
  • Salt and pepper for seasoning

Garnish

  • 2 oranges – sectioned with the peel cut into thin julienne pieces
  • 1/4 cup (60 ml) Cointreau or Grand Marnier

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