This classic Thai snack will disappear fast at any gathering. A mix of peanuts, cashews, crispy garlic, makrut lime leaves, and chilies tossed in a seasoning mix that hits all the flavour notes - salty, sour, sweet, spicy and umami. Highly addictive!

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. For amounts, see the the full recipe card below.

• Raw peanuts, preferably skin-on. While you can make these with blanched peanuts, the skins do make them look better and the added fiber is a nice bonus. They also tend to taste better in my experience. Skin-on peanuts are available at most Asian grocery stores, and you'll probably see a few different types being sold—they're not all the same! My preferred peanuts are the smaller ones with the brightest red skins. Typically, they will also cost more than other types, but really not by much.
• Raw cashews. These are optional, but I find they really make the whole mix look and taste better! If raw cashews are not available at Asian stores, look for them at health food stores, and check the bulk section.
• Large cloves of garlic, we will be making garlic chips so we need large cloves for the most substantial chips.
• Makrut lime leaves. Frozen is okay for this, but be sure to dry them very well after they thaw as we will be frying them, and any water left on them will splatter aggressively in the oil.
• Lemongrass
• Small dried chilies, optional. While these are optional, they do make the mix look so much prettier so I like to add them even if I don't end up eating them. Once the chilies are fried they will be crispy and edible if they're not too spicy for you. I get the generic dried chilies from Chinese grocery stores which tend not to be very spicy, but if you want spicy, arbol chilies from Latin American stores will work.

Seasoning Mix (Tom Yum Flavour)

The classic version of these are simply tossed in salt, which you can absolutely do, but I prefer the more interesting "tom yum flavour" which I highly recommend you try!

• Salt. My recipe uses table salt, but you can use whatever salt you have, keeping in mind that larger grains such as Kosher salt measure differently, so check some online conversions to get the right amount.
• Sugar. The balance of sweet and salty is what makes these nuts incredibly addictive!
• True Lime brand lime juice powder. I specify the brand only because I have tried another brand (generic from a specialty food store) that was rather awful, and I have not seen any other brand here, though in Thailand Knorr also makes one. I love using lime juice powder as a way to add acidity and lime flavour when I don't want the liquid, and as a backup for when I'm out of fresh limes. I see True Lime sold in little packets at the supermarket, or you can also buy them on Amazon. I also use True Lime powder in my zingy and spicy Thai "Wing Zabb" recipe which I highly recommend!
• Chicken bouillon powder (optional). This is the secret to all your Asian aunties' delicious cooking! Chicken bouillon powder (most commonly Knorr brand) is a very commonly used ingredient in Asia, including Thailand. In our nut mix, it adds a the umami factor that other seasonings don't.
• Chili powder, optional, to taste. If you want the nuts to be spicy, add whatever kind of chili powder that you have on hand, though be careful with adding too much because a large amount of chili powder will dilute the other seasonings, so keep the amount no more than 1-2 teaspoons only.

How to Make Thai Chili Lime Peanuts

Here's a bird's eye view of the process. The full instructions are in the recipe card below, and if this is your first time, I highly recommend watching the video tutorial to ensure success!

1. Thinly slice garlic as evenly as you can; I recommend using a mandolin for this if you have one.
2. Dry the makrut lime leaves if needed so they are 100% dry. Fold each leaf in half and pull out the centre rib.
3. Tear the halves in half again, so for each leaf you will get 4 pieces.
4. Thinly slice lemongrass on a diagonal; no need to be precise here as we will not eat the lemongrass

5. Combine all the seasonings into a coffee grinder and grind into a powder.
6. Add about ¾ inch of frying oil into a wok or pot, then add 1 piece of garlic as you test piece. Once it starts to bubble, add the rest of the garlic.
7. Fry the garlic on low heat, stirring constantly, until they are golden (not brown) and the bubbling has almost completely stopped. Don't let them brown or they will be bitter. Drain on paper towel.
8. Fry the lime leaves on low heat until the bubbling stops, this should only take about 10 seconds. Remove and drain on paper towel.

9. Fry the lemongrass just until the bubbling has subsided significantly, but no need to wait for the bubbling to stop. Remove and discard as they are for infusion only.
10. Fry the chilies for about 15 seconds, stirring coostantly, just until they darken slightly. Remove and drain on paper towel.
11. Turn the heat up to medium and let the temperature come up to 350°F (175°C). Fry the peanuts until the are golden, about 7-9 minutes depending on the size. If peanuts have skins on, check the colour of ones that have split open. Do not let them brown or they will be bitter. Remove and drain on a paper towel lined brownie pan or casserole dish.
12. Fry the cashews until golden, 3-5 minutes. Remove and add to the peanuts to drain.

13. Pull the paper towel out from under the nuts.
14. While the nuts are still warm and oily, sprinkle the seasoning over the nuts evenly, then stir until they're all evenly coated.
15. Add the fried herbs and toss again to coat.
16. Wait until the nuts cool completely before eating. Enjoy!

Pro Tip: The Secret to Crispy Garlic

Of all the things you need to fry, the trickiest thing to get right is the garlic chips, and a common issue people have is the garlic chips nice and golden... but not crispy.

In order for something to become crispy, it has to lose most of its moisture, and this takes time. So if your heat is too high, the garlic will quickly reach temperature where it can brown, and the moisture will not have had enough time to evaporate, hence soggy garlic chips. The key is LOW heat, so there's plenty of time for the moisture to evaporate, but not so low that the garlic never turns any colour and becomes oil-sogged.

How do you know the moisture is gone? The bubbling! Bubbling of fried foods is due to water in the food evaporating. So as you fry the garlic, you'll notice that the bubbling decreases as the moisture runs low. The garlic is crispy once there is almost no bubbling left.

With the right heat, the bubbling of the garlic should be moderate, not super weak but not aggressive (see the video for a visual). And if you do it right the bubbling should start to die down before the garlic develops any colour, so by the time the garlic develops colour, the bubbling will be almost gone. It can take some trial and error to figure out the perfect heat setting, but I'd recommend starting , of your particular stove, so don't be discouraged if you fail the first time!

Frequently Asked Questions

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Thai Chili & Herb Peanuts (Tom Yum Peanuts)

These classic Thai snacks are highly addictive and frequently requested by people who've experienced them in Thailand!

Course snacks

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 servings

Calories 130kcal

Ingredients

• 10 large cloves garlic peeled
• 15 makrut lime leaves large
• 1 stalk lemongrass
• 10 small dried chilies optional, to taste
• Frying oil as needed
• 12 oz raw peanuts preferably skins on (see note 1)
• 6 oz raw cashews see note 2

Seasoning

• 2 teaspoons granulated sugar
• 1 ½ teaspoon table salt
• 1 teaspoon lime juice powder see note 3
• 1 teaspoons chicken bouillon powder optional but recommended
• 1 teaspoon chili powder optional, to taste

US Customary - Metric

Instructions

• Thinly slice the garlic crosswise as evenly as possible. I recommend using a mandolin for this, if you have one, as even slices will be tremendously helpful when you fry them. Aim for a thickness of around 1-1.5 mm thick. Spread the sliced garlic out on a plate to let them dry while you prep other things, as the dryer they are the faster they fry.
  10 large cloves garlic
• Make sure makrut lime leaves are absolutely 100% dry, otherwise the oil will splatter when you fry them. Fole the leaf lengthwise and tear off the center stem, then tear each half into 2 pieces. (So each single leaf should give you 4 pieces, see the step by step photos above if you're confused.)
  15 makrut lime leaves
• Thinly slice the lemongrass on a diagonal. We will not be eating these so no need to be super precise or meticulous about it.
  1 stalk lemongrass
• Combine all the seasonings together in a coffee grinder and grind into a powder; this will help them stick better to the nuts.
  2 teaspoons granulated sugar, 1 ½ teaspoon table salt, 1 teaspoon lime juice powder, 1 teaspoons chicken bouillon powder, 1 teaspoon chili powder
• Line a large plate with a paper towel for the herbs, and line a 9x13 brownie pan with paper towel. (If you don’t have a brownie pan, a large mixing bowl will work, but the nuts will cool faster in a brownie pan).
• Put about ¾ inch of frying oil in a wok or medium size pot and heat it over low heat. Add one piece of sliced garlic as your test piece. Once the garlic start to bubble, add the remaining garlic and fry gently, keeping the heat low and stirring constantly, until the garlic is golden and the bubbling has gone almost completely. Remove with a wire skimmer and drain on the paper towel lined plate. Remember the garlic will darken slightly after it leaves the oil so take it out when it's still a little too light.
  Frying oil
• In the same oil, still on low heat, add the makrut lime leaves and fry until they stop bubbling completely, about 10-15 seconds. Remove with a wire skimmer and drain on the plate.
• In the same oil, still on low heat, add the dried chilies and stir until they darken slightly, about 10-15 seconds. Remove and drain on the plate.
  10 small dried chilies
• Using the same oil, turn the heat up to medium then add the lemongrass and fry, stirring frequently, until the bubbling has subsided. The lemongrass is for infusing only, we will not eat them as they are hard and chewy. Most Thai people will add them to the nuts cuz they look nice and it shows that lemongrass is an ingredient, but I prefer to discard them for easy eating. You can do either.
• Now it’s time to fry the nuts. Let the oil heat up to 350°F (175°C). Add the peanuts. If needed, top it up with more oil to keep the nuts barely submerged. Stir the peanuts frequently until they darken slightly, about 7-9 minutes, until the peanuts are golden (check by splitting one peanut open). The timing will vary greatly depending on the size of your peanuts and the heat of your oil, and remember they will brown further after leaving the oil. Use a wire skimmer to remove the peanuts and drain on the brownie pan.
  12 oz raw peanuts
• Now add the cashews to the same oil, still on medium heat, and fry until they are golden, stirring constantly, about 3-5 mins. Use a wire skimmer to scoop them out and add them to the peanuts. *Some cashews are higher in sugar content and take a short time to fry, so it's important not to walk away from them!
  6 oz raw cashews
• Shake the nuts pan a few times to allow all the excess oil to drain, then remove the paper towel from under the nuts. While the nuts are still warm and oily, sprinkle the seasoning evenly over the nuts, then stir or toss to coat them thoroughly. Add the fried herbs and toss again to coat. Allow them to cool completely before eating as the nuts will not be crunchy while still hot. Enjoy!

Video

Notes

1. You can find skin-on peanuts at Asian grocery stores. If available, get the smaller, redder peanuts as they taste better. Blanched peanuts will also work if skin-on ones are not available.

2. The cashews are optional, but I do find they taste better with the mix of the two. You can also change the ratio of cashews to peanuts to whatever you want. (Honestly, I only use 320 g of peanuts because my peanuts come in a 320 g bag!)

3. I use True Lime brand lime juice powder. Other brands may work but I have not tried them. 

Nutrition

Calories: 130kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.03mg | Sodium: 510mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg

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Everyone's favorite Thai dessert is mango and sticky rice, and now you can have it in a festive cocktail! I came up with this recipe for the live cooking class which I hosted with my Sabai Talk Podcast co-host, chef Hong Thaimee. I wanted to make a Thai flavoured cocktail with a flavour combination that I know would be a guaranteed hit, and this was it. The secret is the clever technique called "rice washing" which makes for an exceptionally smooth cocktail

How to Make Mango Sticky Rice Cocktail

Here's a bird's eye view of the process. The full instructions are in the recipe card below. Please excuse the low quality images as these are screenshots taken from the live cooking class which I encourage you to watch!

1. Grind the pandan leaves with a splash of the vodka until the leaves are bruised and broken down slightly. You can also use a cocktail muddler.
2. Add the remaining vodka and stir or swirl to mix.
3. Strain the vodka out, discarding the pandan leaves.
4. In a shaker, combine the mango juice, pandan vodka, coconut milk, rice and ice cubes and shake until fully chilled. Pour into a serving glass through a strainer. You can serve the cocktail with ice in a rocks glass, or without ice in a martini glass.

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Mango Sticky Rice Cocktail

A popular Thai dessert mango sticky rice, now in the form of a delicious festive cocktail! Rice washing technique produces an exceptionally smooth drink.

Course Drinks

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Servings 1

Equipment

• mortar and pestle or cocktail muddler

Ingredients

• 8 inches pandan leaf cut in 1-inch pieces
• 3 oz good mango juice
• 2 oz vodka or less if you prefer
• 1 oz coconut milk see note 1
• 1 Tablespoon raw white rice see note 2
• Ice cubes

US Customary - Metric

Instructions

• *The video tutorial for this recipe is part of a livestream. The mango sticky rice cocktail starts at minute 54:05.

  In a mortar and pestle, add the pandan leaf pieces and a small splash of vodka and grind in a circular motion to bruise and breakdown the leaves. Add the remaining vodka and give it a quick grind, then strain it into a mixing glass or cocktail shaker.
  8 inches pandan leaf, 2 oz vodka
• Add the mango juice, coconut milk, rice and ice cubes. Shake or stir vigorously until well chilled, and strain through a fine mesh strainer into a chilled serving martini glass or a rocks glass filled with ice. Garnish with a pandan leaf tip, if desired, cheers!
  3 oz good mango juice, 1 oz coconut milk, 1 Tablespoon raw white rice, Ice cubes

Video

Notes

1. I recommend Aroy D brand in the UHT paper carton for best flavour. If not available, Aroy D in cans are fine. Do not use light coconut milk.
2. You won’t taste the rice added to the cocktail, but “rice washing” cocktail is a trick to help smooth out the bitterness of the alcohol. 

The post Thai Mango Sticky Rice Cocktail appeared first on Hot Thai Kitchen.

There are no better gifts than ones that are handmade with love and care, and this recipe is just the perfect one to make for friends and family! I made these date truffles (some people call them bliss balls) a couple of years ago and gave them to all my friends for Christmas, and everyone loved them. They also last a long time, so you can make them well in advance.

These date balls are made with only dried fruits and nuts, with no added sugar, fat or flour, so if you don't want to indulge in too many Christmas cookies, tame your sweet tooth with these instead! Customize these with your choice of nuts, fruits, spices, flavourings, etc. You can make them more chocolatey by adding more cocoa powder along with a bit of extra hot water (cocoa powder dries up the balls). Enjoy!

Watch The Full Video Tutorial!

Date Truffles (a.k.a. Bliss Balls) DIY Gift

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Pailin Chongchitnant
• Yield: Makes about 24-26 1-inch balls

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Ingredients

• 300 g pitted dates (see note)
• ¾ cup your favourite mix nuts or seeds, roasted and chopped so the pieces are no larger than ¼-inch
• ⅓ cup your favourite mix of dried fruits, chopped into ¼-inch pieces (choose ones that are tart such as dried cherries)
• 3 Tbsp cocoa powder
• 1 tsp cinnamon (optional)
• ¼ tsp nutmeg (optional)
• Other flavourings/spices of your choice (optional)
• A pinch salt
• Coating: Finely shredded coconut, finely chopped nuts, cocoa powder, or even sprinkles!

Note: I prefer medjool dates which tend to be softer and more moist, making them easier to process, but other dates would work just as well. I usually buy whole dates and remove the pits myself (it's easy to do), I just find that these ones tend to be better quality than ones already pitted. 

Ingredients and Kitchen Tools I Use

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Instructions

Remove pits from dates, if any, then process them in a food processor just until they gather into a ball. If your food processor is small, process half at a time so as to not wear out the motor. If you find that the dates are too dry and they're not coming together into a ball, add a splash of very hot water (1 tablespoon at a time) and let it soak into the dates for a minute to soften them. (What I have done in the past when I use dryer dates is soak them in hot water first for just a couple of minutes to soften them. If you do this, the dates can become too moist and will be hard to shape, and you will have to add more cocoa powder to absorb the moisture, which is not necessarily a bad thing!)

In a large mixing bowl, combine all your nuts and dried fruit. Sift the cocoa powder and spices into the mixing bowl, add salt, and then stir everything together, making sure all the dried fruit pieces are well separated.

Add dates, and with CLEAN hands, knead everything together until there are no more dry cocoa. You can add more hot water if the mix seems too dry, or add more cocoa powder if the mix seems too wet. Once mixed, taste the mixture and at this point feel free to add more fruit, nuts, spices, salt or cocoa powder. If you want to add more cocoa powder for a more chocolatey taste, you may need to add more water as well because cocoa absorbs moisture.

Using a disher or a spoon, portion out the dates into desired size. Wet your palms with water then roll the dates into round balls. Toss the balls into your coating of choice and press the coating onto the balls slightly. You can now serve or pack them into a package!

Storage: These will keep at room temperature for a several days in an airtight container, and they are better served at room temp, but I recommend putting them in the fridge for longer term storage.

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The post Date Truffles (Bliss Balls) DIY Gift appeared first on Hot Thai Kitchen.

Adding Asian Flavours to Your Cookie Swap

These cookies are buttery and almost melt in your mouth, with the iconic aroma of toasted black sesame seeds, and a slight crunch from cashews.

There may be no in-person cookie swap this year, but Redpath Sugar is hosting a “Share the Sweetness” Virtual Cookie Exchange instead! So rather than sharing actual cookies, you can share cookie recipes that you want friends and family to try. And you can even enjoy them together over video chat, which I think is a brilliant way to still celebrate together while staying safe!

So here’s one I made using Redpath’s snowball cookie recipe as a base and adding my own Asian twist. The original recipe uses almonds, but I made mine with toasted black sesame with chopped cashews for some added texture. Black sesame seeds (well-toasted ones) are so flavourful in and of themselves so you don’t need any other flavourings which simplifies things.

Shortbread-type cookies like these are also great in that they stay fresh-tasting for up to a week, so you can make them in advance and even package and gift them!

Black Sesame Snowball Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Pailin Chongchitnant
• Yield: 40 small cookies

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Description

Here's the original recipe from Redpath from which I based this one.

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Ingredients

Cookies

• 1 cup (227g) butter, unsalted
• ½ cup (60g) Redpath Icing Sugar
• ¾ tsp salt
• 1 ½ cups (200g) all-purpose flour
• ¼ cup (25g) cornstarch
• ¾ cup (75g) black sesame seeds
• ¼ cup (35g) whole roasted cashews, finely chopped (or sub another nut of your choice)

Coating:

• 1 - 1 ½ cups (120g - 180g) Redpath Icing Sugar

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Instructions

1. Toast the sesame seeds in a dry saute pan over medium heat, stirring constantly. Listen for the popping. Once the popping is fast and quite aggressive, let them continue to pop for another 15 seconds and remove from heat.
2. Grind the sesame seeds using a coffee grinder by pulsing and shaking the grinder frequently until they are finely ground. Be careful not to over grind them as they will start releasing the oil and become wet and clumpy.
3.  In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy; 2 minutes, scraping the sides once in between.
4. Sift the Redpath® Icing Sugar into the creamed butter and beat on medium-low speed until smooth and pale in colour, scraping once in between. 
5. Whisk together the flour, cornstarch, salt, ground sesame seeds and chopped cashews until thoroughly combined.
6. Add half of the dry ingredients into the mixer bowl and blend on low until just combined. Add the other half of the dry ingredients and mixed until just combined. Transfer into a bowl, cover and chill in the fridge for 30 minutes.
7. While the dough is chilling, preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper.
8. Using a small ice cream scoop (I use one that has a 10mL/2 teaspoon capacity) and scoop even-sized balls of dough. Roll the dough into balls, using the warmth of your hands to help shape the dough, and put them on a plate or container (you can stack them at this point). Place into the fridge to chill until firm; 20 minutes.
9. Place cookies onto the prepared baking sheet, about 2 inches apart, and bake for 15 to 18 minutes, until bottoms are light golden in colour. 
10. Allow to cool slightly on pan; 5 to 10 minutes. Meanwhile, prepare the icing sugar for coating in a shallow dish.
11. Gently roll the still-warm cookies in the Redpath® Icing Sugar. Place onto a wire cooling rack to cool completely.
12. Roll or dust the completely cooled cookies again with icing sugar and they’re ready to be enjoyed! Cookies can be kept in an airtight container at room temperature for up to 1 week.

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The post Black Sesame Snowball Cookies appeared first on Hot Thai Kitchen.

I got the idea for this recipe because I realized that we have a Thai dessert called kanom maw gaeng that is structurally very similar to pumpkin pie - a baked custard with a mashed vegetable mixed in. Typically we would use mashed taro or mung beans mixed with coconut milk, palm sugar and pandan leaves.

So I wondered how it would turn out if I replaced the taro or mung beans with pumpkin puree and then bake it into a pie. 🧐

Well, it turned out delicious beyond expectation. You get the flavour, creaminess and richness of the coconut, the caramel notes of palm sugar, and the floral aroma of pandan leaves, all with the silky, soft texture of pumpkin. And the crust adds an element of crunch that kanom maw gaeng doesn't have but certainly would benefit from!

What Makes This Recipe Work

• Reducing the coconut milk by half concentrates its flavour and richness, so you can squeeze more coconut flavour in without more liquid than the pie can handle.
• The ratio of pumpkin, coconut, and eggs is designed to create a soft, luscious, creamy custard that just holds together well enough to slice, but melts in your mouth instantly. No dense, solid, cloying pumpkin pie here!
• Topping the pie with toasted coconut adds texture and complimentary flavour to the pie. The key is to make sure you toast the coconut DARK to develop a nutty flavour, then mix in a little untoasted coconut for better colour contrast.

Important Notes on Ingredients 

• Pandan leaves are key to the Thai flavour of this pie, and they're the most common flavour added to Thai desserts. You can find the leaves fresh or frozen at Asian grocery stores that carry a good selection of Southeast Asian ingredients (Thai, Vietnamese, etc.). You can also use pandan extracts, though it's not as good as the real thing. If you really cannot find them, substituting a teaspoon of vanilla will do.
• Palm sugar. Not all palm sugars are created equal, and if you have a choice of a few different brands I always suggest going with the most expensive one as it's a sign of a more pure palm sugar with less white sugar mixed in. For more on how to choose the best palm sugar, watch this video: The Ultimate Guide to Palm Sugar
• Coconut milk. Quality of coconut milk varies significantly between brands on the market, and you'll want to choose the best one, especially for desserts. Watch my video on The Ultimate Guide to Coconut milk to see my recommendation on brands and also how to identify "good" vs "bad" coconut milk. While we're on the subject of coconut milk, check out my mini documentary on How Coconut Is Made: From Farm to Can!
• Pumpkin purée. For this recipe I used E.D. Smith brand (not sponsored), which is widely available in Canada. I want to caution you though that when you buy the pumpkin make sure you're buying "pure pumpkin" and NOT "pumpkin pie filling"! I didn't really pay attention when I was shopping and grabbed the wrong one because the packaging looks so similar. Pumpkin pie filling already has sugar and spices mixed in, so it will NOT work for this recipe.

What To Do With Leftover Pumpkin Purée

It's inconvenient, but this recipe does not use whole cans of pumpkin puree, so you're bound to have some left over. Here are some ideas on what to do with it:

• Soup. You may not have enough left to make pumpkin soup, but you can add it into any other soup (like chicken soup) and it'll act as a thickener.
• Smoothies. Pumpkin is nutritious and high in vitamin A - so after you feel guilty about eating pie, go make yourself a healthy smoothie with the remainder.
• Pasta sauce. Stir it into your regular tomato-based pasta sauce for something richer and creamier. This works especially well for lasagna.
• Thai curries. Yes! It's a perfect addition to this red curry with chicken and squash recipe and vegan red curry recipe. Just add it to the sauce and it will make a richer, creamier curry. Totally not traditional - but it works!
• Have young kids? I mix pumpkin puree into my 20-month-old son's yogurt but you can mix it into many other foods your kids are eating, especially ones that are saucy like mac and cheese or casseroles. For younger babies you can just feed it to them straight up as baby food.
• Don't want any more pumpkin? Freeze it! It'll last in the freezer for a few months.

Watch the full video tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Coconut Pumpkin Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews

• Author: Pailin Chongchitnant
• Prep Time: 30 mins
• Cook Time: 1 hour
• Total Time: 1.5 hours + 2 hours cooling time
• Yield: 8-10 servings

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Description

This recipe takes the traditional Thanksgiving pumpkin pie and combines it with some of the iconic flavours of Thai desserts: coconut, palm sugar, and pandan leaves. The result is an incredibly tasty pie with a unique touch that still gives you the rich, creamy, silky pie experience you want for the holidays.

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Ingredients

• 1 single pie crust, unbaked (see this recipe for my easy pie crust)
• 1 ½ cup coconut milk 
• 1 pandan leaf (18 inches), cut into 1-inch pieces
• 225g finely chopped palm sugar 
•  ¾  teaspoon fine salt
• 2 cups pumpkin puree, canned
• 3 large eggs, lightly beaten
• ~¼ cup shaved coconut for garnish, or another garnish of your choice
• Optional: whipped cream or coconut whipped cream for serving

Kitchen Tools and Ingredients I Use

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Instructions

Parbake the Crust: 

1. Preheat the oven to 375°F (190°C) and set the rack on the lowest rung. 
2. Line the pie plate with your pie dough, dock (poke) it all over with a fork to prevent puffing, and then chill for 2 hours or freeze for 30 minutes. 
3. Cut a piece of parchment paper so it’s at least 2 inches bigger than the pie plate on all sides. Crumple it up well and then smooth out and place it on top of the pie crust. Fill the parchment / pie crust with your "pie weight" of choice (ex. sugar, dry rice, or dry beans) and then place the pie plate onto a baking sheet.
4. Bake for 20-25 mins or until the edges look cooked but have very little to no colour on them (make the filling while this bakes).
5. Remove from the oven, grab the parchment on all corners and lift the pie weight off and rest it in a bowl. Then put the crust back into the oven for another 4-5 minutes to dry up the bottom. (If using rice or beans for weight you can save them up for future pie crusts, but they will not cook up the same otherwise. If using sugar, you can cook with it again, though some of the sugar at the bottom might harden a bit due to the absorbed moisture. )

Make the Filling:

1. Add coconut milk and chopped pandan leaf to a pot and bring to a boil over medium heat. Boil for about 10 minutes or until reduced by exactly half (you will need to measure it). Keep an eye on it so it does not boil over (if the sides are burning your flame is too high and is licking the sides of the pot).
2. Once reduced, strain the coconut milk into a measuring cup and see if you have ¾ of a cup (180 ml) left. If you have a little less, that’s okay. If it’s a lot less just add a bit of water back in to get it to ¾ cup. But if you have more you want to keep reducing it, otherwise your filling might be too soft.
3. Discard the pandan leaves and return the ¾ cup of coconut milk to the pot. Add salt and palm sugar and cook over medium heat for 1-2 more minutes, just until the sugar is dissolved.
4. Remove from heat and whisk in pumpkin puree until combined.
5. Add the eggs and stir until well combined, making sure to scrape the edges and bottom of the pot with a rubber spatula to ensure everything is mixed in.
6. Pour the filling into the parbaked crust and bake on the bottom rack for about 1 hour, or until it reaches an internal temp of about 170°F. It should look puffed up, and when you jiggle the pan the center should jiggle a bit like jello but it should not “ripple” like liquid. You can always stick a knife into the center and pry it open slightly to see whether it has set.
7. Let cool completely (at least 2 hours) before garnishing and slicing. 
8. While the pie cools, you can toast the coconut for garnish by spreading it out on a sheet pan, leaving an empty space in the middle for more even baking. Bake in the same oven (350°F) for 5-7 minutes or until the coconut has a deep golden brown colour. (It may take less time if using a different shape of coconut - and keep an eye on it as the coconut burns quick!). If you want you can mix the toasted coconut with a little bit of untoasted for a more colourful garnish. 
9. Once the pie is cool, sprinkle the toasted coconut on top of the pie. This pie will keep at room temp for 1 day, but will keep in the fridge for up to a week.

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This is a mashup of Thai and Canadian flavours that work beautifully, and happens to be easy and quick, perfect for when you're busy with all your other Thanksgiving prep! Fish sauce is full of umami, which gives depth and complexity to these vegetables. The sweetness from the maple syrup helps soften the slight bitterness inherent to Brussels sprouts (also known as Brussel Sprouts), and balances the saltiness of the fish sauce.

The fried garlic is optional, but really recommended, and the golden sprinkles really up the presentation game. You can also make the fried garlic a few days ahead and store in the fridge. If not, a little bit of granulated garlic added along with other seasonings will do the trick!

Pan-Searing Brussels Sprouts is the BEST Way (if you don't have a lot to cook)

I learned this technique from America's Test Kitchen, and I will not cook Brussels sprouts any other way again. Pan searing allows them to fry and brown beautifully while still keeping the al dente texture that I like. If you oven roast them, they will be soft all the way through by the time this level of browning is achieved.

It only takes 5 minutes per batch, and for 1 lb of sprouts you will need to do 2 batches if you have a 12-inch skillet. Because of the batch size limitation it's not ideal if you have a ton of sprouts to cook, so in that case I would consider oven roasting and then tossing them in the seasoning as per the recipe. Due to the pandemic this year though, most of us are not going to having large gatherings, so 1 lb is going to be enough for most of us!

Some Useful Links

• Now is the time to bring out your best fish sauce. Here's my video on how to choose the best fish sauce and just about everything else you need to know about my favourite seasoning of all time.
• For something lighter and brighter in flavour, try my other Thai Brussel Sprouts recipe that's tossed in a spicy and tart lime dressing.
• Complete your table with a Thai-inspired coconut pumpkin pie or for something more traditional, try my white chocolate pumpkin pie with candied pecans.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success! And if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Maple Fish Sauce Brussels Sprouts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews

• Author: Pailin Chongchitnant
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

These brussels sprouts are browned to perfection with no oven required! The sweetness of maple syrup and umami of fish sauce combine to make the perfect side to your Thanksgiving feast, Christmas dinner, or any meal on any regular day.

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Ingredients

• Neutral flavoured oil, as needed
• 1lb (450 g) Brussels sprouts (trimmed weight)
• 4 tsp (20 ml) fish sauce
• 1 Tbsp (15 ml) maple syrup
• ¼ tsp white or black pepper
• Fried garlic (optional) or sub ¼ teaspoon granulated garlic

Fried Garlic

• 5-6 cloves garlic, chopped
• 4 Tbsp (60 ml) neutral flavoured oil

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Instructions

For The Fried Garlic:

1. In a small pot or a round-bottomed wok set over medium low heat, add the oil and one little piece of chopped garlic as a "heat tester". Once the tester garlic starts to bubble, add the rest of the garlic. There should be enough oil to just cover the garlic; if not, add more oil.
2. Fry the garlic, stirring frequently, until golden (not browned) and the bubbling has subsided.
3. Either strain the garlic through a metal sieve or use a fine mesh skimmer to remove it from the oil, then put the garlic on a paper towel lined plate to absorb excess oil. Keep the oil for frying the Brussels sprouts.

For the Brussels Sprouts

1. In a large skillet (the biggest one you have) add just enough oil to completely coat the bottom. Place the Brussels sprouts, cut side down, and fill the pan completely while making sure all pieces are making full contact with the pan. You will need to do this in 2 batches if using a 12 inch skillet.
2. Turn heat on medium high and let them cook without stirring until well browned on the bottom side, about 4 minutes. (A mesh splash guard would come in handy here.) Flip the sprouts and cook the other side for just one more minute. I recommend tossing the pan for faster flipping, then go back and turn over any that did not cooperate.
3. Remove the sprouts from pan with tongs, leaving the oil behind, and put them in a bowl for now. Make sure there are no stray bits of sprouts left in the pan, then add more oil and repeat with the second batch.
4. Once the second batch is done, put the first batch back into the pan, toss just for 10-15 seconds to heat the first batch of sprouts. (Note: In the video, as you saw, we had a bit of smoke alarm drama to deal with (!!!) so I removed the second batch of sprouts from the pan and didn't turn the heat back on to finish. You do not need to remove the second batch of sprouts from pan; just add the first batch back in and toss with seasoning. And ideally your pan would be hotter than mine when you add the seasoning so the sauce will cook a bit.)
5. Turn off the heat and immediately add fish sauce, maple syrup, and white pepper and toss well to thoroughly coat all pieces with the sauce.

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Here are 4 of my favourite ways to use up leftover roasts that are quick and easy (we don't want more work after the big feast, right?!), and so delicious it might make you wonder why you didn't just do this for the dinner to begin with!

Watch: Video Tutorial for All 4 Recipes

You can read on, but if you prefer to watch, here's a video where I go through all 4 different recipes! If you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

1. LAAB - Turn it into a Thai Salad

This is my favourite way because it is quick and it makes a light and refreshing dish to offset the rich, heavy meal you just had. In this post and in the video I show you how to make a "laab" (no, it is not laRb ... you do not pronounce any r!) but you can quite easily turn it into a "yum" which is another type of Thai salad.

Check out this recipe for a Thai roast pork salad as a guide for making a "yum" with your leftovers. But you can explore any Thai salad recipes and substitute your leftovers.

GET THE LEFTOVER LAAB RECIPE HERE

2. TOM - Turn it into a Thai Soup

"Tom" is our term for soups, and you may be familiar with the famous tom yum goong and tom kha gai. In this post I share with you a recipe for a basic tom yum that would work with any leftovers, but luckily many of our soups are quite similar, so here are a few modifications you can make to turn them into a different type of soup.

• Tom Kha (coconut galangal soup): Substitute ⅓ of the stock with coconut milk, or more if you want a richer soup, and use only 1 stalk of lemongrass and 15 slices of galangal. Omit tomatoes. See this recipe for tom kha gai as a reference.
• Tom Sap (Northeastern style soup): Use dried chilies instead of fresh, and add 2 tablespoon of toasted rice powder to the soup at the end. If you can find sawtooth coriander (culantro) use that instead of cilantro. If you have my cookbook, I have this recipe on p. 127.
• Tom Kloang (smoked fish soup): Use half tamarind and half lime juice for the acidity, and add a loosely packed ⅓ cup of bonito flakes. This is a cheat; typically in Thailand we use smoked dried fish which is not available here, so the Japanese katsuobushi (bonito flakes) works perfectly as a substitute. See this recipe for tom kloang as a reference.

GET THE TOM YUM LEFTOVER ROAST RECIPE HERE

3. JEAW - Dip it in a Spicy Thai Sauce

This recipe is perfect for the perfectly cooked roast beef that you're super proud of and still want to enjoy the roast as is, but maybe with a bit of a different, lighter flavour. Or maybe you ran out of gravy ... isn't that always the case? There's never enough gravy?

"Jeaw" or "nam jim jeaw" is our universal dipping sauce for grilled or roasted meats. Chicken, beef, pork, or even fish; if it was grilled or roasted, we can dip it in jeaw.

I've given you a basic recipe here, but know that you can vary it a lot, especially with how sweet you want the sauce to be. Add more sugar or less sugar, it's completely up to you. You can also substitute some of the lime juice with tamarind paste for a thicker, richer dipping sauce.

If you're not familiar with tamarind, check out this video: Everything You Need to Know About Tamarind. Or watch this video on how to make tamarind paste at home.

GET THE JEAW RECIPE HERE

4. PAD - Turn it into Fried Rice

Finally, we cannot talk about leftovers in the context of Asian food without talking about fried rice! "Pad" means to stir fry (yes, that's the same pad as pad thai). It is THE ultimate easy way to use up just about anything in the fridge.

PRO TIP: If you have any delicious meat juice collected on the serving platter, save it and use it as part of the sauce in the rice. If your rice is well cooked (i.e. not too soft) and you don't crowd the pan, you can add about 2 tablespoon of extra meat juice per recipe without worrying about making your rice too soft. Just be sure to adjust the seasoning accordingly - if your meat juice is on the salty side, cut down on the fish sauce or soy sauce slightly.

GET LEFTOVER FRIED RICE RECIPE HERE

The post 4 Thai Recipes For Your Leftover Roast appeared first on Hot Thai Kitchen.

I alway recommend that people think about the balance of the meal, and the traditional Western holiday feast is often rich and lacking in acidity. These Brussels sprouts are fantastically bright with a little kick, and they will help lighten the whole meal. It has become a staple for many viewers over the years!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Brussel Sprouts Thai-Style ยำกะหล่ำดาว

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews

• Author: Pailin Chongchitnant
• Yield: 4 servings

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Ingredients

• 3 cloves garlic
• 1-2 Thai chilies, or to taste
• 6-8 cilantro sprigs, leaves and stems separated, stems chopped
• 1 ½ Tbsp palm sugar, chopped, tightly packed
• 1 ½ Tbsp good fish sauce
• 2 Tbsp lime juice
• 1 small head shallots, julienned
• 1 lb Brussel sprouts, small to medium size, cut in half
• A pinch of salt
• ¼ cup roasted peanuts or cashews, roughly chopped

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Instructions

Make the dressing:

Using a mortar and pestle, pound garlic, Thai chilies, and chopped cilantro stems together into a paste.

Add palm sugar and pound to melt it.

Add fish sauce and lime juice and stir to mix.

Stir in shallots and let it sit until ready to use. Store in the fridge for up to 1 day in advance.

Stove-Top Skillet Method (better for those who like al dente Brussels sprouts):

In a large skillet, add enough vegetable oil to thoroughly coat the bottom of the pan and heat over medium high heat. Add Brussel sprouts (you can do this before the pan gets hot), add a pinch of salt and toss the sprouts with the salt.

Flip all the sprouts flat side down. And let them cook until a nice dark browning develops. Add more oil if the pan seems too dry, it will help with browning. If you want more tender sprouts, lower heat to medium and cover the pan.

Once the sprouts are browned on one side, give them a toss, then go back and flip any sprouts that did not flip up. Cook the other side for just a minute or so. Check doneness with a fork—I like it so that when you pierce the sprouts with a fork, it goes through with some resistance in the middle. You may want it more cooked than that, it's up to you.

Remove from heat and transfer into a mixing bowl.

Oven method (better for those who like tender Brussels sprouts):

Preheat the oven to 450°F. Toss the brussel sprouts in oil and a pinch of salt then lay them flat on a baking sheet lined with parchment. Roast for about 15 minutes or until the sprouts are well browned and tender.

Assembly:

Toss the sprouts with the dressing and cilantro leaves, and dish it out onto a plate. Don’t use a deep bowl or the dressing will pool and soak the bottom pieces. Sprinkle with cilantro leaves and roasted peanuts.

Enjoy!

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Sweet, creamy roasted kabocha squash glazed with soy sauce caramel, topped with roasted garlic, and drizzled with Thai basil oil. It's a fancy looking dish, but it's actually much easier and simpler than it sounds, I promise! It's a great side dish that adds subtle Asian flavours into your Christmas or Thanksgiving table, but it will still pair well with a traditional holiday feast.

This dish was inspired by a traditional Thai classic, kabocha squash with Thai basil stir-fry which was one of my favourites growing up. The combination of creamy kabocha squash, a salty-sweet-umami sauce, and Thai basil is one of the best I can think of. So I wanted to take this combo and present it as a vegetable side dish that would work with any traditional holiday meals; and the results were fantastic!

How To Make Soy Caramel Roasted Squash

1. Saute garlic chunks and remove from the oil.
2. Caramelize palm sugar in the garlic oil
3. Add soy sauce to dissolve the caramel and turn off the heat.
4. Brush squash with the glaze
5. Roast the squash and the garlic (meanwhile make the basil oil)
6. Glaze the sqaush again halfway through.
7. Drizzle with basil oil
8. Enjoy!

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Soy Caramel Roasted Kabocha Squash

A Thai-inspired veggie side dish for the holiday season or any time of year. The soy caramel glaze can be modified by using fish sauce or miso instead of soy sauce, and you can change up the squash too. This is also vegan and gluten-free if using gluten-free soy sauce. Be sure to watch the full video tutorial above before you start!

 

Course Side Dish

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Author Pailin Chongchitnant

Ingredients

• 1.5 lb Kabocha squash (about half a medium squash)
• 5-6 garlic cloves or as much as you'd like
• 2 tablespoon vegetable oil
• 3 tablespoon palm sugar chopped
• 1 ½ tablespoon soy sauce
• ¼ teaspoon ground black or white pepper

Thai Basil oil

• 3 tablespoon neutral flavoured oil
• A pinch of salt
• ¼ cup finely julienned Thai or regular basil

US Customary - Metric

Instructions

• Preheat the oven to 425°F (220°C).
• Scoop out the seeds and fiber from the cavity of the squash with a spoon, then cut into 1-inch wedges (no need to peel it, and watch the video for safe cutting techniques). Place the squash on a large plate.
  1.5 lb Kabocha squash (about half a medium squash)
• Prep the garlic:

  Cut the root end off the garlic and crush the cloves with the flat of your knife until the cloves are broken into big chunks. Remove the peel, and tear apart or chop any chunks that are too big.
  5-6 garlic cloves
• Make the glaze:

  In a small pot, add the oil and garlic and turn heat on to medium low. Once the garlic is bubbling, cook for about 2 minutes, stirring frequently, until they start to turn golden. Turn off the heat and remove from the oil.  Be sure to remove ALL the little bits of garlic otherwise they will burn in the next step.
  2 tablespoon vegetable oil
• To the same pot, add palm sugar and cook until it melts, then turn off the heat. OR if you want a deeper caramel flavour, keep the sugar cooking a bit longer until the colour darkens slightly and then turn off the heat.

  (If you chose to further caramelize the sugar, then when you add the soy sauce it will splatter aggressively, and you may need to add a splash of water to thin out the glaze)
  3 tablespoon palm sugar
•  Take the pot off the heat then add the soy sauce, (it will splatter vigorously), and once the splattering settles you can stir to mix. If it is thick, add about 1 tablespoon of water to thin out the glaze so it can be easily brushed onto the squash. Add the pepper, then throw the garlic chunks back in to coat in the glaze.
  1 ½ tablespoon soy sauce, ¼ teaspoon ground black or white pepper
•  Brush this glaze over the squash on both sides, then place them on a parchment-lined baking sheet in one layer. Be careful to get as little glaze as possible on the baking sheet cuz it'll just burn in the oven.
• Put the garlic chunks inside the curve of the squash pieces, shaking off excess glaze before placing them down—this will protect them from over-browning.
• Roast for 10 mins, then take the squash out and brush with more glaze on both sides; then roast them for another 10-15 minutes or until fork-tender. If the garlic is starting to get too dark, you can take them out first. To check for doneness, pierce the thickest piece with a fork and it should go right through without resistance.
• While the squash roasts, make the basil oil: Add the basil, a pinch of salt and oil into a mortar and pestle and grind to bruise and blend the basil with the oil. You can also just blend everything in a small food processor, but you may need to make a bit more basil oil than you need to make it blend effectively.
  3 tablespoon neutral flavoured oil, A pinch of salt, ¼ cup finely julienned Thai or regular basil
• Assemble

  Place the squash on a serving platter in one layer and scatter the garlic pieces on top. Brush or drizzle the remaining glaze on the squash, then drizzle with basil oil. Serve warm or room temperature.

Video

The post Soy Caramel Roasted Squash with Thai Basil appeared first on Hot Thai Kitchen.

This is by far my favourite chocolate chip cookie recipe, and trust me, I've made MANY a chocolate chip cookies in my life. It always gets a "woah" reaction from people, and I've literally had a guest eat 5 full-size cookies in one sitting because, "They're the best cookies I've ever had and I can't stop," he said.

They're crispy on the edges and chewy in the middle, with a complex, caramelly flavour. It's a relatively simple recipe, but there are a couple of tricks in here you'll want to know for extra yumminess. Make these and bring to your Christmas party, or whatever you're doing for this holiday season, and I promise you people will be in love!

Chocolate Discs, Not Chips.

I found that one of the reasons these cookies are so good is because they don't actually use chocolate chips, but rather chocolate discs. This results in a large area of melty chocolate so the chocolate distribution is better. It also results in a layering effect where the cookie dough is layered with the flat chocolate disc, and somehow, that just tastes so much better than little blobs of chocolate chips.

I use dark chocolate discs which I get from a gourmet cookware store, but they can also be found online. The original recipe called for a mix of milk and dark chocolate discs, but I personally like the less-sweet version of all-dark chocolate.

Epic 2-Day Aged Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Pailin Chongchitnant
• Prep Time: 15 min
• Aging Time (optional but recommended): 2 days
• Cook Time: 45 mins
• Total Time: 49 hours
• Yield: About 36 cookies

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Description

These cookies always get a WOW whenever I bring them to people. There are a few tricks, one is the perfect ratio of ingredients, the use of chocolate disc, and most importantly the aging the dough for 2 days. This recipe is adapted from one from the memoir of my local bakery owner, The Measure of My Powers. 

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Ingredients

• 285 g unsalted butter, room temp
• 230 g granulated sugar
• 285 g dark brown sugar
• 2 tsp vanilla extract
• 2 large eggs, room temp
• 470 g all-purpose flour
• 1 ½ tsp fine salt
• 1 ½ tsp baking powder
• 1 ¼ tsp baking soda
• 450g (1lb) dark chocolate discs/wafers
• Optional garnish: Large flakes of salt like fleur de sel or maldon salt

*All ingredients are given in weight because it's important to get the right ratios of ingredients for the perfect texture. Measuring by volume is not as accurate. I recommend you get a kitchen scale if you don't have one, they're very inexpensive and are incredibly useful!

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Instructions

1. Place flour and salt in a large mixing bowl. Sift baking powder and baking soda through a small sieve into the flour. (This is to prevent little clumps of baking soda that often form, especially in older baking soda, from remaining unmixed, and it also helps distribute them. I always do it for all my baking recipes.) Whisk everything together until well mixed.
2. In a stand mixer with a paddle attachment, or an electric hand-held mixer, mix butter on low speed briefly just to make sure it is fully softened. Add brown and white sugar and mix on medium speed until the colour is lightened and the mixture looks fluffy. Stopping to scrape the bowl and paddle once in between. 
3. Add vanilla and eggs, then mix on medium speed just until well incorporated, scraping down sides as needed.
4. Add dry ingredients in 4 instalments, mixing just for a few seconds each time until the flour is no longer sitting on top of the dough. This is to prevent the mixer from kicking up flour as it stirs. *If using a hand held mixer, switch to a wooden spoon and stir everything together, as this is quite a thick dough for the handheld.  
5. After the last addition of flour, mix very briefly just until there's a little bit of flour left unmixed. Do not mix fully yet at this point.
6. Add the chocolate discs then continue to mix on low speed just until all the flour is incorporated into the dough and the chocolate is evenly distributed.
7. Portion the dough out into 2-inch balls and place them onto a tray or a big container—I like using a #30 scoop for this and I fill it so it's just a bit rounded on the bottom. Separate each layer of dough with plastic wrap so they don't stick together. *If using chocolate discs, check to see if there are any large disc of chocolate exposed on the bottom of the ball, if so, push some dough to cover it. Because these chocolate discs are so large, if you have an big exposed piece sitting flat on the bottom it'll just melt and stick to the pan when baking and you'll lose chocolate!
8. Cover the dough tightly and refrigerate for 48 hours. Yes, trust me, this makes all the difference!
9. When ready to bake, preheat oven to 350°F. Let it preheat for at least 30 minutes. 
10. Once the oven is ready, pull cookies out and put them on baking sheets lined with parchment paper or silicone mat. Make sure the cookies are at least 2 inches apart (you should only put 6 cookies on a half sheet pan). Bake in the middle rack for 15 mins until the edges are golden brown but the centre is still soft. **If after your first batch you find that the cookies are spreading too much, increase the temp to 375°F and bake for 11-12 minutes.

To bake frozen cookie dough:

The dough can be frozen in a freezer bag for up to 2 months. Let the dough sit on a baking sheet at room temp for at least 30 minutes. Meanwhile, preheat the oven to 350°F. You may need to let the cookies bake for a minute longer than usual. If you remember to plan ahead, you can also pull the dough out from the freezer and let them thaw in the fridge overnight, then bake as usual.

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Notes

1. When baking cookies, always bake a test batch first with just 4-6 cookies. Everyone's ovens are different, so you may find that after you bake your first batch you need to adjust timing/temperature a bit. Or that you have a hot spot and need to rotate the pan halfway.
2. Remember to bring out your butter and eggs at least few hours before you start so they will come to room temp. Cut your butter into small pieces so it soften faster.
3. Don't trust the oven "preheat" alarm! I use an oven thermometer, and I find that many ovens say they're "ready" far before the center of the oven as reached temperature. Let it preheat for at least 30 minutes to be sure.
4. Get an oven thermometer to help calibrate your oven. Many ovens run a little hot or a little cool, so it's a useful thing to know 🙂 They're inexpensive and you can get one online!

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I'm using tenderloin for this which I think is a wonderfully tender, delicious cut, but it will work with other roasts as well. If you're in for something a little different, try the Thai-style gravy. It's got a savoury notes of a traditional gravy, but with bright, lively flavours iconic of Thai food. It will take roast beef to the next level!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Roast Beef

• Tenderloin roast (see note)
• Salt
• Black pepper
• Butcher’s twine

Thai-Style Gravy

• Ground beef or any kind of inexpensive beef chopped into small bits
• Chopped shallots
• Beef stock, unsalted
• Soy sauce
• Fish sauce
• Sweet soy sauce or brown sugar
• All purpose flour or cornstarch
• Minced garlic
• Lemongrass, very thinly sliced (from bottom half)
• Lime juice
• Thai chilies, thinly sliced, to taste
• Chopped cilantro

How to Make Roast Beef Tenderloin & Thai Gravy

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Roast Beef

Tip: Use a shallow pan or a higher rack so that the sides of the pan do not shield the heat from circulating around the roast.

1. Generously salt the beef on all sides and let it sit on a rack, uncovered, in the fridge for as many hours as you have time for, and up to overnight. This will allow the salt to penetrate the beef, and it will dry off the surface which will help with browning.
2. Preheat the oven to 450°F/230°C. (Or see stove-top sear method in the notes below.)
3. Truss the roast and place it on a rack fitted inside a roasting pan. Insert a programmable, leave-in meat thermometer into the middle of the roast, making sure the probe is at the centre, and set the alarm to go off 10 degrees Fahrenheit lower than your desired final temperature to allow for carry-over cooking. (The medium rare doneness shown in the video was pulled at 125°F, and it reached a final temperature of 135°F during resting.)
4. Roast the beef for 10 minutes at 450°F so the beef has a chance to brown, then reduce the heat to 275°F and continue roasting at this low temperature until the meat is done to your desired doneness. This low temp will allow beautifully even cooking throughout the roast. Make the gravy while the beef is roasting.

Alternatively, use the stove-top sear method: Preheat the oven to 275°F/135°C. Heat a large skillet until very hot, and add just enough oil to coat the bottom of the pan. Sear the beef on all sides until nicely browned and finish roasting it in the oven at 275°F/135°C.

1. Once the beef is removed from the oven, loosely tent it with aluminum foil and let it rest for at least 15 minutes, and up to 30 minutes if the roast is large. 
2. Transfer to a cutting board, remove the twine, then slice and serve with the gravy and your favourite side dishes. Enjoy!

Thai Style Gravy

1. Lightly grease a pan, then add the ground beef and cook over medium heat, stirring frequently until it’s caramelized; deglaze with a splash of beef stock if too much is sticking too quickly.
2. Once the beef is quite well browned, but still has some pale pieces, add the shallots and keep cooking until the shallots are soft and the beef is very well caramelized, scraping the brown bits off the bottom of the pan as you go. 
3. Add the remaining stock to the beef, scrape off any bits stuck to the pan, and let it simmer for 15-20 minutes to reduce and infuse. 
4. Drain the sauce and press all the juices out of the beef bits. Discard the beef and return the stock to the pan.
5. Add soy sauce, fish sauce, sweet soy sauce or brown sugar and bring to a simmer. Dissolve the flour in some cold water, and stir about half of this slurry into the sauce and bring the gravy to a boil. Assess the consistency of the gravy and add more of the remaining slurry as needed. 
6. Stir in the garlic, chilies and lemongrass and remove from heat. Add a squeeze of lime juice, then taste and adjust seasoning as needed. When ready to serve, stir in some chopped cilantro.

You can get “centre cut” tenderloin from the butcher which will give you a nice piece that’s evenly sized throughout the entire length. However, since tenderloin is a bit pricey, you can get a much better value by buying the whole trimmed tenderloin (as shown in the video), and cut it in half. If roasting the big half, trim off one of the chain muscles to make it more even (save it for a terrific stir-fry). For the small half, tuck the tapered tail under. Make sure you truss the roast to help keep everything together tightly.

MORE RESOURCES: This recipe is sponsored by THINKBEEF.CA and they have provided some more information about roast beef including how much beef to buy for different party sizes. Get the Perfect Roast Beef e-booklet here!

PS. If you want a meal with good beefy flavour, but don't have time to cook a whole roast beef, check out how to make shaking beef. It's a classic Vietnamese recipe that gives the same satisfaction of a roast beef dinner!

Recipe Card

Roast Beef Tenderloin & Thai Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Pailin Chongchitnant
• Yield: Serves 4-5

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Ingredients

Roast Beef

• 1 kg (2.2lb) tenderloin roast (see note)
• Salt
• Black pepper
• Butcher’s twine

Thai-Style Gravy

• 150 g ground beef or any kind of inexpensive beef chopped into small bits
• ¼ cup chopped shallots
• 3 cups beef stock, unsalted
• 1 - 1½  tablespoon soy sauce
• 1 - 1½  tablespoon fish sauce
• 1 - 2 teaspoon sweet soy sauce or brown sugar
• 1 Tbsp all purpose flour or cornstarch
• 5 cloves minced garlic
• 2-inch piece of lemongrass, very thinly sliced (from bottom half)
• 2-3 teaspoon lime juice
• Thai chilies, thinly sliced, to taste
• 4-5 sprigs chopped cilantro

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Instructions

Roast Beef

Tip: Use a shallow pan or a higher rack so that the sides of the pan do not shield the heat from circulating around the roast.

Generously salt the beef on all sides and let it sit on a rack, uncovered, in the fridge for as many hours as you have time for, and up to overnight. This will allow the salt to penetrate the beef, and it will dry off the surface which will help with browning.

Preheat the oven to 450°F/230°C. (Or see stove-top sear method in the notes below.)

Truss the roast and place it on a rack fitted inside a roasting pan. Insert a programmable, leave-in meat thermometer into the middle of the roast, making sure the probe is at the centre, and set the alarm to go off 10 degrees Fahrenheit lower than your desired final temperature to allow for carry-over cooking. (The medium rare doneness shown in the video was pulled at 125°F, and it reached a final temperature of 135°F during resting.)

Roast the beef for 10 minutes at 450°F so the beef has a chance to brown, then reduce the heat to 275°F and continue roasting at this low temperature until the meat is done to your desired doneness. This low temp will allow beautifully even cooking throughout the roast. Make the gravy while the beef is roasting.

Alternatively, use the stove-top sear method: Preheat the oven to 275°F/135°C. Heat a large skillet until very hot, and add just enough oil to coat the bottom of the pan. Sear the beef on all sides until nicely browned and finish roasting it in the oven at 275°F/135°C.

Once the beef is removed from the oven, loosely tent it with aluminum foil and let it rest for at least 15 minutes, and up to 30 minutes if the roast is large. 

Transfer to a cutting board, remove the twine, then slice and serve with the gravy and your favourite side dishes. Enjoy!

Thai Style Gravy

Lightly grease a pan, then add the ground beef and cook over medium heat, stirring frequently until it’s caramelized; deglaze with a splash of beef stock if too much is sticking too quickly. Once the beef is quite well browned, but still has some pale pieces, add the shallots and keep cooking until the shallots are soft and the beef is very well caramelized, scraping the brown bits off the bottom of the pan as you go. 

Add the remaining stock to the beef, scrape off any bits stuck to the pan, and let it simmer for 15-20 minutes to reduce and infuse. 

Drain the sauce and press all the juices out of the beef bits. Discard the beef and return the stock to the pan.

Add soy sauce, fish sauce, sweet soy sauce or brown sugar and bring to a simmer. Dissolve the flour in some cold water, and stir about half of this slurry into the sauce and bring the gravy to a boil. Assess the consistency of the gravy and add more of the remaining slurry as needed. 

Stir in the garlic, chilies and lemongrass and remove from heat. Add a squeeze of lime juice, then taste and adjust seasoning as needed. When ready to serve, stir in some chopped cilantro.

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Notes

1. You can get “centre cut” tenderloin from the butcher which will give you a nice piece that’s evenly sized throughout the entire length. However, since tenderloin is a bit pricey, you can get a much better value by buying the whole trimmed tenderloin (as shown in the video), and cut it in half. If roasting the big half, trim off one of the chain muscles to make it more even (save it for a terrific stir-fry). For the small half, tuck the tapered tail under. Make sure you truss the roast to help keep everything together tightly.

The post Roast Beef Tenderloin & Thai Gravy appeared first on Hot Thai Kitchen.

Thanksgiving calls for pumpkin pie even though there are a great number of people who don't actually like it, right? When I first came to Canada, I had never had pumpkin pie before. And when I tried it, I wasn't really a fan. I didn't like the monotonous texture, and I wasn't excited by the flavour. But I love that it's a traditional food for this Canadian (and American) tradition, so it feels like there SHOULD be pumpkin pie on the table for thanksgiving. So I made it a mission to create a recipe that I would actually like!

Now, not only did I end up LIKING this pumpkin pie, I LOVED it. It is not like any other pumpkin pies I've had—it's light and fluffy yet it's still creamy with melty bits of white chocolate all throughout. It's scented with citrus which brightens up the warm, sweet spices. The best part is that it is topped with candied pecans which adds a crunchy texture that I found lacking in the traditional pie. All in all, I'm a pumpkin pie convert...but only when they taste like this one!

Happy Thanksgiving!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Easy Pie Crust - Pâte Brisée

• All-purpose flour
• Rice flour
• Unsalted butter, softened
• Salt
• Egg yolk
• Water (3 tablespoon + 1 tsp)

Candied Pecans

• Unsalted butter
• Maple syrup, honey or corn syrup
• Dark brown sugar, packed
• Salt
• Pecans, roasted

Filling

• White chocolate chips or baking white chocolate, chopped into small chunks
• Evaporated milk
• Pumpkin puree, canned
• Eggs, 2 separated
• Ground cinnamon
• Ground nutmeg (optional)
• Ground ginger
•  Salt
• Orange or lemon
• Brown sugar, preferably dark, packed
• Maple whipped cream, for serving (simply whip 1 cup of cream with 3 tablespoon maple syrup)

How to Make White Chocolate Pumpkin Pie with Candied Pecans

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

For the crust: 

1. Preheat the oven to 350°F (175°C), put one rack on the bottom rung (for the pie), and another rack in the middle (for the candied pecans). If you only have one rack, put it in the middle first as you'll probably be baking the pecans first, then move it to the bottom for the pie.
2. Whisk together flour, rice flour and salt and pour onto clean work surface. Place butter on top of the flour and rub the butter into the flour with your fingertips until it looks crumbly, with no more large pieces remaining. Make a well in the centre. Beat the egg yolk and water until combined and add to the well. Gradually stir the flour into the liquid with your fingers, then knead the dry flour into the center until it becomes a smooth dough (if it's too dry, you can add a little bit of water.) Refrigerate for 30 mins. While the dough rests, you can  make the candied pecans (instructions below).
3. Remove the dough from the fridge and roll out to ⅛” thick and place into a pie plate, making sure the crust sits right up against the plate. Trim the edges and press with a fork all around to create a design. Dock the bottom with a fork and rest in fridge for at least 10 minutes.
4. Line the crust with parchment paper or foil and filling it with pie weights, dry beans, or uncooked rice. Bake on the bottom rack for 20 minutes. Remove the pie weight and the paper and bake again for 5 more minutes to dry off the bottom.
5. Remove the pie crust and turn the oven up to 375°F to bake the pie with the filling.
6. Once the crust is no longer super hot, (warm is okay), beat 1 egg and lightly brush the edges of the pie crust with it. Reserve the egg for the filling.

For the candied pecans:

1. Make sure the oven is preheated to 350°F (175°C).
2. In a small pot, melt the butter over medium heat.
3. Add the brown sugar, maple syrup and a pinch of salt and stir just until the sugar is dissolved. Turn off the heat and add the pecans and toss to coat evenly.
4. Spread the nuts onto a parchment-lined baking sheet and bake in the middle rack for 7-9 minutes just until the coating is dry.

For the filling:

1. Heat evaporated milk in the microwave just until it starts to steam (about 30-45 seconds, be careful not to let it boil over!). Add half of the white chocolate to the hot evaporated milk without stirring and let it sit for 2 minutes until the white chocolate is soft. Stir to combine
2. In a large mixing bowl, add pumpkin purée, 2 egg yolks, the beaten egg leftover from egg wash, spices, orange zest, and salt; whisk until well combined. Add the evaporated milk mixture and whisk until combined. Stir in the remaining white chocolate.
3. In a separate bowl, beat 2 egg whites until frothy. Gradually add brown sugar and continue to beat until glossy and soft peaks form. Fold the egg whites into the pumpkin mixture in 2 additions.
4. Pour filling into the pie shell and bake at 375°F for 45-50 minutes. The filling will be puffed slightly and the edges of the filling will start to crack. When you jiggle the pie, the centre should wobble just a little.
5. Scatter candied pecans over pie, and push them into the pie slightly to secure them. Let cool for a few hours, until it is at least lukewarm, before serving (the filling will be too soft to cut when hot).
6. Serve with maple whipped cream!

White Chocolate Pumpkin Pie with Candied Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Pailin Chongchitnant
• Yield: One 10-inch pie

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Ingredients

Easy Pie Crust - Pâte Brisée

• 220g (1½ cup) all-purpose flour
• 30g (¼ cup) rice flour
• 125g unsalted butter, softened
• ½ tsp salt
• 1 egg yolk
• 50 mL water (3 tablespoon + 1 tsp)

Candied Pecans

• ½  Tbsp unsalted butter
• 1 Tbsp maple syrup, honey or corn syrup
• ½ Tbsp dark brown sugar, packed
• A pinch of salt
• 80 g coarsely chopped pecans, roasted

Filling

• 170 g (6 oz) white chocolate chips or baking white chocolate chopped into small chunks
• ½ cup evaporated milk
• 2 cups pumpkin puree, canned
• 3 large eggs, 2 separated
• 1½  teaspoon ground cinnamon
• ¼ tsp ground nutmeg (optional)
• 1 tsp ground ginger
•  ½ teaspoon salt
• Zest of 1 orange or 1 lemon
• 3 Tbsp brown sugar, preferably dark, packed
• Maple whipped cream for serving (simply whip 1 cup of cream with 3 tablespoon maple syrup)

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Instructions

For the crust: 

1. Preheat the oven to 350°F (175°C), put one rack on the bottom rung (for the pie), and another rack in the middle (for the candied pecans). If you only have one rack, put it in the middle first as you'll probably be baking the pecans first, then move it to the bottom for the pie.
2. Whisk together flour, rice flour and salt and pour onto clean work surface. Place butter on top of the flour and rub the butter into the flour with your fingertips until it looks crumbly, with no more large pieces remaining. Make a well in the centre. Beat the egg yolk and water until combined and add to the well. Gradually stir the flour into the liquid with your fingers, then knead the dry flour into the center until it becomes a smooth dough (if it's too dry, you can add a little bit of water.) Refrigerate for 30 mins. While the dough rests, you can  make the candied pecans (instructions below).
3. Remove the dough from the fridge and roll out to ⅛” thick and place into a pie plate, making sure the crust sits right up against the plate. Trim the edges and press with a fork all around to create a design. Dock the bottom with a fork and rest in fridge for at least 10 minutes.
4. Line the crust with parchment paper or foil and filling it with pie weights, dry beans, or uncooked rice. Bake on the bottom rack for 20 minutes. Remove the pie weight and the paper and bake again for 5 more minutes to dry off the bottom.
5. Remove the pie crust and turn the oven up to 375°F to bake the pie with the filling.
6. Once the crust is no longer super hot, (warm is okay), beat 1 egg and lightly brush the edges of the pie crust with it. Reserve the egg for the filling.

For the candied pecans:

1. Make sure the oven is preheated to 350°F (175°C).
2. In a small pot, melt the butter over medium heat.
3. Add the brown sugar, maple syrup and a pinch of salt and stir just until the sugar is dissolved. Turn off the heat and add the pecans and toss to coat evenly.
4. Spread the nuts onto a parchment-lined baking sheet and bake in the middle rack for 7-9 minutes just until the coating is dry.

For the filling:

1. Heat evaporated milk in the microwave just until it starts to steam (about 30-45 seconds, be careful not to let it boil over!). Add half of the white chocolate to the hot evaporated milk without stirring and let it sit for 2 minutes until the white chocolate is soft. Stir to combine
2. In a large mixing bowl, add pumpkin purée, 2 egg yolks, the beaten egg leftover from egg wash, spices, orange zest, and salt; whisk until well combined. Add the evaporated milk mixture and whisk until combined. Stir in the remaining white chocolate.
3. In a separate bowl, beat 2 egg whites until frothy. Gradually add brown sugar and continue to beat until glossy and soft peaks form. Fold the egg whites into the pumpkin mixture in 2 additions.
4. Pour filling into the pie shell and bake at 375°F for 45-50 minutes. The filling will be puffed slightly and the edges of the filling will start to crack. When you jiggle the pie, the centre should wobble just a little.
5. Scatter candied pecans over pie, and push them into the pie slightly to secure them. Let cool for a few hours, until it is at least lukewarm, before serving (the filling will be too soft to cut when hot).
6. Serve with maple whipped cream!

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The post White Chocolate Pumpkin Pie with Candied Pecans appeared first on Hot Thai Kitchen.

This pie crust is my favourite one to make because of the following reasons: I don't need to keep the butter (or anything else) cold, I don't need to worry about over-working the dough, I don't need a food processor or any other tools, and all I need are my hands and a clean counter top! It's a classic French shortcrust pastry that has a tender-crisp texture similar to shortbread, and it works equally well with sweet and savoury filling, especially with custard-based filling like my white chocolate pumpkin pie recipe. It's also the go-to crust for quiches!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Easy Pie Crust - Pâte Brisée

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Pailin Chongchitnant
• Yield: Makes one 10-inch pie crust

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Ingredients

Easy Pie Crust - Pâte Brisée

• 220g (1½ cup) all-purpose flour
• 30g (¼ cup) rice flour (this is my own trick to keep the crust super tender, but you can just sub more all-purpose flour)
• 125g unsalted butter, softened
• ½ tsp salt
• 1 egg yolk
• 50 mL water (3 tablespoon + 1 tsp)

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Instructions

Preheat the oven to 350°F (175°C) and set the rack to the lowest position.

Whisk together flour, rice flour and salt and pour onto clean work surface. Place butter on top of the flour and rub the butter into the flour with your fingertips until it looks crumbly, with no more large pieces remaining. Make a well in the centre. Beat the egg yolk and water until combined and add to the well. Gradually stir the flour into the liquid with your fingers, then knead the dry flour into the center until it becomes a smooth dough (if it's too dry, you can add a little bit of water.) Refrigerate for 30 mins. 

Remove the dough from the fridge and roll out to ⅛” thick and place into a pie plate, making sure the crust sits right up against the plate. Trim the edges and press with a fork all around to create a design. Dock the bottom with a fork and rest in fridge for at least 10 minutes before using.

The crust is now ready to be used for a variety of fillings. Depending on the recipe, you may need to parbake or fully bake the crust before filling it so follow the pie recipe!  To parbake the crust,  “blind bake” it by lining the crust with parchment paper or foil and filling it with pie weights, dry beans, or uncooked rice. Bake for 20 minutes. Remove the pie weight and the paper and bake again for 5 more minutes to dry off the bottom. If you need to fully bake the crust, blind bake it for 25 minutes, then remove the pie weights and continue to bake it until the crust is golden brown to your liking.

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Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• All-purpose flour
• Tapioca starch (see note)
• Salt
• Toasted black sesame seeds (for white cookies, use toasted white sesame seeds or roasted cashews)
• Butter, unsalted, softened
• Vegetable oil or any other neutral-flavoured oil
• Icing sugar
• Cashews, raw or roasted, split
• Egg yolk, for glazing

P.S. I make this recipe using weight measurements for dry ingredients, and I recommend investing in a kitchen scale for baking if you don't have one. They're very useful and will give you more accurate and consistent results! However, I have included ESTIMATED volume equivalents for the ingredients. To measure dry ingredients in volume, I use a scoop-and-level method without shaking the measuring cup. If the flour is compacted from storage, fluff it a little with a fork before scooping. 

Note: Rice flour can also be used with great results, but it will yield a slightly different mouthfeel. 

How to Make "Singapore Cookies" - Sesame Cookies with Cashews

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Preheat the oven to 350°F (175°C) and set the rack to the middle position. (I recommend using an oven thermometer to make sure your oven is accurate.)
2. Toast the sesame seeds in a dry saute pan over medium heat, stirring constantly. Listen for the popping. Once the popping is fast and quite aggressive, let them continue to pop for another 15 seconds and remove from heat.
3. To check that they're sufficiently toasted, look at the seeds whose black skins have split open, if the white seed inside has browned, they are done. Grind the sesame seeds using a coffee grinder by pulsing and shaking the grinder frequently until they are finely ground.
4. Be careful not to over grind them as they will start releasing the oil and become wet and clumpy (and eventually it will turn into tahini!).
5. Whisk together flour, tapioca starch, salt and ground sesame seeds until combined.
6. In a stand mixer with the paddle attachment or a hand mixer, beat the butter on lowest speed for a few seconds just to break it up.
7. Add icing sugar and oil and beat on lowest speed just until combined, scraping the bottom once.
8. Add half the dry ingredients and beat until mostly mixed, then add the other half and beat until the mixture looks homogenous, scraping the bottom once halfway through. The dough will be crumbly, this is fine.
9. Transfer to a clean work surface and squeeze it together to form a smooth dough. If the dough seems too dry and won't form a smooth dough, you can put it back into the mixer and beat in a little more oil, 1 teaspoon at a time, to moisten it.
10. Use a rolling pin to smash it out into a 1-cm thick sheet. Knead the edges to smooth out and seal the cracks. Gently roll the dough with a rolling pin to smooth out the surface.
11. Cut out cookies with small cookie cutters and place on a parchment-lined baking sheet, about 1-inch apart. Knead the remaining dough together then roll out and cut out more cookies. Repeat until you have no more dough left.
12. Brush tops of cookies with a beaten egg yolk. Place one half of a cashew on top, then brush the cashew with more egg yolk.
13. Bake the cookies for 20-25 mins until the bottoms are light golden brown. If you have more than one cookie sheets, I find the cookies cook most evenly if you bake one sheet at a time. If you’re going to bake 2 sheets at once, switch their positions halfway through the baking process.
14. Let cool before serving and store in an airtight container to keep them fresh.

"Singapore Cookies" - Sesame Cookies with Cashews

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• Author: Pailin Chongchitnant
• Yield: 45-50 small cookies

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Ingredients

• 200 g (1½ cup) all-purpose flour
• 30 g (¼ cup) tapioca starch (see note)
• ½ tsp salt
• 45 g (¼ cup + 1 Tbsp) toasted black sesame seeds (for white cookies, use toasted white sesame seeds or roasted cashews)
• 125 g (½ cup) butter, unsalted, softened
• 2 Tbsp vegetable oil or any other neutral-flavoured oil
• 100 g (¾ cup) icing sugar
• 25 cashews, raw or roasted, split
• 1 Egg yolk for glazing

P.S. I make this recipe using weight measurements for dry ingredients, and I recommend investing in a kitchen scale for baking if you don't have one. They're very useful and will give you more accurate and consistent results! However, I have included ESTIMATED volume equivalents for the ingredients. To measure dry ingredients in volume, I use a scoop-and-level method without shaking the measuring cup. If the flour is compacted from storage, fluff it a little with a fork before scooping. 

Kitchen Tools & Ingredients I Use

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Instructions

1. Preheat the oven to 350°F (175°C) and set the rack to the middle position. (I recommend using an oven thermometer to make sure your oven is accurate.)
2. Toast the sesame seeds in a dry saute pan over medium heat, stirring constantly. Listen for the popping. Once the popping is fast and quite aggressive, let them continue to pop for another 15 seconds and remove from heat. To check that they're sufficiently toasted, look at the seeds whose black skins have split open, if the white seed inside has browned, they are done. Grind the sesame seeds using a coffee grinder by pulsing and shaking the grinder frequently until they are finely ground. Be careful not to over grind them as they will start releasing the oil and become wet and clumpy (and eventually it will turn into tahini!).
3. Whisk together flour, tapioca starch, salt and ground sesame seeds until combined.
4. In a stand mixer with the paddle attachment or a hand mixer, beat the butter on lowest speed for a few seconds just to break it up.
5. Add icing sugar and oil and beat on lowest speed just until combined, scraping the bottom once.
6. Add half the dry ingredients and beat until mostly mixed, then add the other half and beat until the mixture looks homogenous, scraping the bottom once halfway through. The dough will be crumbly, this is fine.
7. Transfer to a clean work surface and squeeze it together to form a smooth dough. If the dough seems too dry and won't form a smooth dough, you can put it back into the mixer and beat in a little more oil, 1 teaspoon at a time, to moisten it.
8. Use a rolling pin to smash it out into a 1-cm thick sheet. Knead the edges to smooth out and seal the cracks. Gently roll the dough with a rolling pin to smooth out the surface. Cut out cookies with small cookie cutters and place on a parchment-lined baking sheet, about 1-inch apart. Knead the remaining dough together then roll out and cut out more cookies. Repeat until you have no more dough left.
9. Brush tops of cookies with a beaten egg yolk. Place one half of a cashew on top, then brush the cashew with more egg yolk.
10. Bake the cookies for 20-25 mins until the bottoms are light golden brown. If you have more than one cookie sheets, I find the cookies cook most evenly if you bake one sheet at a time. If you’re going to bake 2 sheets at once, switch their positions halfway through the baking process.
11. Let cool before serving and store in an airtight container to keep them fresh.

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Notes

Note: Rice flour can also be used with great results, but it will yield a slightly different mouthfeel. 

The post Sesame Cashew Shortbread - "Singapore Cookies" appeared first on Hot Thai Kitchen.

If a whole turkey is too much for your small holiday get together, here's roast chicken with aromatic Thai herbs that will be new and delicious! Rest assured that it will still go very well with traditional Western-style side dishes, so bring on the mashed potatoes!

Flavoured with a simple, classic Thai marinade, then roasted on a bed of Thai herbs, this chicken is infused with subtle Thai aromas. The gravy is enriched with coconut milk and it is just out of this world!

Thai Roast Chicken & Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Pailin Chongchitnant
• Yield: Serves 4-6

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Ingredients

• 1 whole chicken
• 4 stalks lemongrass, cut in half and smashed (use the whole stalk)
• 10 slices galangal
• 5 kaffir lime leaves, torn
• 8 slices ginger (optional)
• 2 heads shallots, diced

Marinade:

• ½ tsp white peppercorns
• ½ tsp black peppercorns
• 6 cloves garlic
• 3 cilantro roots or 6 cilantro stems
• ½ tsp salt
• 1 Tbsp finely chopped palm sugar
• 3 Tbsp fish sauce
• 1 tsp black soy sauce or dark soy sauce
• ¼ cup water

Gravy

• 1 - 1 ½ cup water
• 2-4 Tbsp coconut milk
• 2 Tbsp cornstarch
• A squeeze of lime juice or lemon juice
• Black soy sauce, as needed

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Instructions

1. Preheat the oven to 450°F and place the rack so that the chicken will be in the middle of the oven. Note: I recommend using an oven thermometer to make sure you are at 450°F; most ovens are inaccurate, and if it’s too hot, the skin might burn too quickly. My oven, for example, has to be set at 430°F to achieve 450°F.
2. Make the marinade: Pound peppercorns into a fine powder. Add garlic, cilantro roots and salt; pound into a fine paste. Add palm sugar and pound until mostly dissolved. Add fish sauce, black soy sauce and water, stir to combine.
3. Prep the chicken: Trim off any large pieces of fat near the cavity opening of the chicken and tweeze off any leftover pin feathers. Spatchcock the chicken by removing the spine of the chicken with kitchen shears and then flattening the chicken out (see video for instructions). Chop the spine up into chunks, discard the tail end. 
4. Sit the chicken up in a wide, large mixing bowl. Insert your finger under the skin of the breasts to separate it from the meat. Pour about 1 tablespoon of the marinade under each side of the breast skin, rubbing the skin to distribute the marinade evenly. Do the same with the thigh skin, and pour 1 tablespoon of marinade into each side of the thigh as well. Place the chicken skin-side down and pour the remaining marinade over the chicken. Rub the marinade all over the inside of the chicken, then turn the chicken around and rub the skin. Let the chicken marinade, skin-side down, for at least 30 minutes at room temperature. Halfway through, turn the chicken around to re-distribute the marinade evenly around the chicken. Note: If you want to marinade the chicken overnight, place it in the fridge and remove it from the fridge 1 hour before roasting.
5. Meanwhile, make a quick stock for your gravy. Place the spine into a small pot and cover with water. Simmer for 20-30 minutes.
6. Make a bed on the bottom of a roasting pan or a baking sheet with the herbs, and pour about ½ cup of water over the herbs to help them steam under the chicken. Tip: I prefer a baking sheet with shorter rims to allow heat to better circulate the chicken.
7. Remove the chicken from the marinade and place the on the herbs, skin side up. (Reserve the marinade). Rub or brush the skin with oil all over. Roast chicken for 45 minutes to 1 hour, depending on the size of your chicken. If the skin darkens too quickly, you can reduce the temperature to 400°F. Keep an eye on the roasting pan—once chicken juices are well browned onto the bottom of the pan, add a little water to deglaze. If the pan dries up again, keep adding more water to deglaze. Tip: Don’t add too much water, we want just enough water to have a shallow puddle on the pan. 
8. The chicken is done when a thermometer inserted into the thickest part of the breast registers 160°F. When done, place the chicken onto a plate to rest. Place the herbs onto a serving platter to create a bed for the chicken to be plated on.  
9. Finish the gravy: Remove the spine from the stock and skim off any scum that floats to the top. Pour the liquid from the roasting pan into the stock, along with the reserved marinade, and any juices collected from the resting chicken at this point. Bring to a boil. If there are lots of little chunks from the herbs in the marinade, you can remove it with a fine mesh skimmer or strain it out.
10. Taste the gravy, and if it is too weak, reduce it further to concentrate the flavour. Or if you wish to maintain the volume of the gravy, you can add more seasoning. Stir in the coconut milk.
11. Dissolve the cornstarch in a little bit of water and stir in half of this slurry into the gravy. Bring to a boil, stirring constantly, adding more of the slurry if you want the gravy to be thicker. If you want the gravy to be darker in colour, add a dash of black soy sauce.
12. Remove from heat and squeeze in a bit of the lime juice (just 1 teaspoon or so). Taste and adjust seasoning.
13. Place the chicken on top of the herbs on the serving platter and serve with the gravy. Enjoy!

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All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Egg white, room temp
• Caster sugar or superfine sugar (see note)
• Salt
• Vanilla or other flavouring of your choice (almond extract and lemon zest are some good ideas)
• All-purpose flour
• Melted butter

Note: You can also just put granulated sugar into a coffee grinder, food processor or blender to create superfine sugar.

Optional Decoration:

• Nuts, untoasted
• Sesame seeds, a mix of black and white
• Dried shredded coconut, unsweetened

How to Make Fortune Cookies

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Note: If this is your first time making these, I recommend making just a couple for the first batch to see how they turn out, so you can adjust the amount of batter and timing/temperature of the oven as needed. 
2. Preheat the oven to 350°F and set the rack in the middle of the oven.
3. Whisk egg white until frothy (no more big bubbles). Add sugar and whisk together till smooth and glossy. Add vanilla and salt; whisk to combine. Add flour and whisk just until smooth. Whisk in melted butter.
4. Prepare a flat (not warped!) sheet pan lined with silicone baking mat (preferred method). You can also line the pan with parchment paper or use a good non-stick cookie sheet.
5. If you want, draw 4-inch round circles on a sheet of parchment paper, and place it underneath the silicone mat to use as a pattern. If not using the silicone mat, you can just use the parchment paper by itself, making sure you flip the paper so the drawing is on the bottom side and doesn't come into contact with the cookie batter.
6. Drop about ¾ tablespoon of batter onto the sheet and spread into a circle using the bottom of the measuring spoon.
7. Even out the thickness with a small off-set spatula, making sure that the thickness is even, and most importantly, that the center is not thicker than the edges or your cookies might not be crispy in the middle. I recommend only making 3 pieces at a time because the cookies need to be hot in order to be shaped. These cookies don't spread in the oven, so they can be close together.
8. If desired, sprinkle your decoration of choice along the edges of the cookies.  Bake for about 8-10 minutes or until the browning has crept in beyond the edges towards the center of the cookies. 
9. As soon as the cookies come out, use a spatula to flip one cookie, place the fortune inside and fold it in half. Grab the cookie and gently press the center of the straight side of the cookie on the edge of a cup to create a fold and place the cookie into a muffin tin (or any small cups) to hold the fold until cool. Repeat with the remaining cookies. Note: If this is too hot on your fingers, you can wear latex gloves or kitchen gloves to help ease the heat a bit.
10. After making the first batch, let them cool completely and check if they're crisp, especially the middle. If not, you may want to make them a little thinner or bake them a little longer. You can also make them crispy by putting them into a 275F oven for 7-10 minutes to dry them out. They will unfold after reheating, so you will need to reform them.
11. Let cool completely before packing them into an air-tight container. Make sure the container is airtight in order to keep them crisp for a long time.

Fortune Cookies - DIY Gift Idea!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Pailin Chongchitnant
• Yield: 10 cookies

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Ingredients

• 1 egg white, room temp
• 3 ½ Tbsp caster sugar or superfine sugar (see note)
• Pinch of salt
• ¼ tsp vanilla or other flavouring of your choice (almond extract and lemon zest are some good ideas)
• ¼ cup all-purpose flour
• 2 Tbsp melted butter

Note: You can also just put granulated sugar into a coffee grinder, food processor or blender to create superfine sugar.

Optional Decoration:

• Finely chopped nuts, untoasted
• Sesame seeds, a mix of black and white
• Dried shredded coconut, unsweetened

Kitchen Tools & Ingredients I Use

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Instructions

1. Note: If this is your first time making these, I recommend making just a couple for the first batch to see how they turn out, so you can adjust the amount of batter and timing/temperature of the oven as needed. 
2. Preheat the oven to 350°F and set the rack in the middle of the oven.
3. Whisk egg white until frothy (no more big bubbles). Add sugar and whisk together till smooth and glossy. Add vanilla and salt; whisk to combine. Add flour and whisk just until smooth. Whisk in melted butter.
4. Prepare a flat (not warped!) sheet pan lined with silicone baking mat (preferred method). You can also line the pan with parchment paper or use a good non-stick cookie sheet. If you want, draw 4-inch round circles on a sheet of parchment paper, and place it underneath the silicone mat to use as a pattern. If not using the silicone mat, you can just use the parchment paper by itself, making sure you flip the paper so the drawing is on the bottom side and doesn't come into contact with the cookie batter.
5. Drop about ¾ tablespoon of batter onto the sheet and spread into a circle using the bottom of the measuring spoon. Even out the thickness with a small off-set spatula, making sure that the thickness is even, and most importantly, that the center is not thicker than the edges or your cookies might not be crispy in the middle. I recommend only making 3 pieces at a time because the cookies need to be hot in order to be shaped. These cookies don't spread in the oven, so they can be close together.
6. If desired, sprinkle your decoration of choice along the edges of the cookies.  Bake for about 8-10 minutes or until the browning has crept in beyond the edges towards the center of the cookies. 
7. As soon as the cookies come out, use a spatula to flip one cookie, place the fortune inside and fold it in half. Grab the cookie and gently press the center of the straight side of the cookie on the edge of a cup to create a fold and place the cookie into a muffin tin (or any small cups) to hold the fold until cool. Repeat with the remaining cookies. Note: If this is too hot on your fingers, you can wear latex gloves or kitchen gloves to help ease the heat a bit.
8. After making the first batch, let them cool completely and check if they're crisp, especially the middle. If not, you may want to make them a little thinner or bake them a little longer. You can also make them crispy by putting them into a 275F oven for 7-10 minutes to dry them out. They will unfold after reheating, so you will need to reform them.
9. Let cool completely before packing them into an air-tight container. Make sure the container is airtight in order to keep them crisp for a long time.

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The post Fortune Cookies - DIY Gift Idea! appeared first on Hot Thai Kitchen.

Note: If you want to skip the bananas and just make these EPIC brownies, you can, but I would use a slightly smaller pan otherwise it would be too thin.

Roasted Banana Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Pailin Chongchitnant
• Yield: Makes one 8" x 12" pan

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Ingredients

• 4 bananas, yellow with still a hint of green, sliced into ¼-inch thick rounds
• 2 Tbsp butter, unsalted, melted
• 45 g (⅓ cup) all-purpose flour
• 30 g (⅓ cup) cocoa powder
• 300 g (1 ½ cup) sugar
• ¼ + ⅛ tsp salt
• ¾ cup (85g) toasted pecans, roughly chopped
• 190 g dark chocolate
• 190 g butter, unsalted
• 3 eggs
• 1 ½ tsp vanilla
• 1-2 extra bananas for garnish, if desired.

Ingredients and Kitchen Tools I Use

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Instructions

Preheat the oven broiler on high. 

Line an 8"x12" shallow pan (aka a "quarter sheet pan") with parchment paper, making sure the paper is only covering only the bottom and is not sticking up the sides (or it might burn). then arrange the banana slices on it, as tightly as you can, until you completely fill the pan. Brush the top of the bananas with melted butter (don’t throw away any leftover butter yet), then broil for about 5 minutes until the bananas are browned on top. 

If you want to garnish the top of brownies with bananas (like in my thumbnail photo), broil 1-2 extra bananas on another greased baking sheet (no lining needed).

Once you remove the bananas, turn off the broiler and then preheat the oven to bake at 375°F (190°C).

Slide out the parchment with the bananas on it and let cool. Re-line the pan with parchment paper, this time making sure there is extra paper hanging off the sides which will help you remove the brownies from the pan.  Brush the top of the parchment with the remaining melted butter.

Sift the flour and cocoa powder into a large mixing bowl. Add sugar, salt and nuts; whisk until well mixed.

Chop the chocolate into small pieces and add it to the flour mixture WITHOUT stirring, just let it sit on top.

Beat together eggs and vanilla just until combined.

Melt butter in a pot over very low heat just until it’s melted, don’t let it get any hotter than it needs to be to melt, then immediately remove from heat.

Pour the warm butter right over the chocolate, then pour the egg mixture right over top. Stir with a rubber spatula until well combined, making sure to scrape the bottom of the bowl. The heat of the butter will melt the chocolate, but it may leave some in chunks, and that’s good!

Pour half of the batter into the prepared pan and spread it out. Flip the roasted bananas right onto the brownie batter, then gently peel off the parchment. Spread the remaining batter on top of the bananas and cover them completely. When you divide the batter, err on the side of putting less batter on the bottom, so you won't have problems covering the bananas later.

Bake for 45 minutes, and the edges will become crisp and a bit cookie-like. Let cool on a rack completely for 2 hours before cutting.

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If you've never had tapioca cookies before, it's a must-try experience! These little cookies have a crumbly texture similar to meringue cookies, but as you chew they turn into a creamy coconutty goodness in your mouth! With the aroma of coconut and pandan leaves, the fun texture, and the fact that they're so tiny, I have a seriously hard time stopping myself from consuming too many of them! In fact, I just finished eating the batch I made for the video and now am craving more!

These cookies make a great edible gift as they last a long time in an airtight container, and they can be coloured to match the occasion. They're also gluten-free by nature!

Tip for success: The hardest part about this recipe is getting the right dough consistency. Since this recipe involves reducing a liquid, everyone will end up at a slightly different place in terms of liquid volume. The good news is that you can't really "ruin" the cookies either way, the cookies will just take on a slightly different texture depending on the moistness of your dough. A moist dough will yield cookies that spread out more when baked, and they will have a lighter, airier texture. A drier dough will hold their round shape, have a few cracks, and have a denser texture (like mine). SO, once you make your first batch and find it's a bit too dense, you can adjust accordingly to suit your preference 🙂

However, I think there is such a thing as too moist and too dry, and here's how you can tell: The dough is TOO MOIST when it can't hold its shape when formed into little balls, i.e. you make the little balls, place them onto the baking sheet, and they slump slightly and flatten out the bottom. Fix this by simply adding a bit more tapioca starch, but keeping in mind you're diluting the concentration of sugar and coconut milk by doing this, so don't add too much. TOO DRY is a little harder to tell, but basically if it's a real struggle to knead it because the dough is so stiff, it's probably a bit too dry and you can add a little water to moisten.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Tapioca Coconut Mini Cookies (kanom ping) ขนมผิง

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

• Author: Pailin Chongchitnant
• Yield: 90-100 mini cookies

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Ingredients

• 1 cup coconut milk
• ½ cup granulated sugar
• 5-6 inches pandan leaf
• 1 egg yolk (from a large egg)
• 260 grams tapioca starch
• Food colouring, if desired

Ingredients & Kitchen Tools I Use

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Instructions

1. Combine coconut milk, sugar and pandan leaf in a heavy-bottomed pot and simmer for about 25 minutes, stirring occasionally, until it has a thick syrupy consistency (it will thicken as it cools, so it may not look super thick while it's still hot). 
2. Remove the pandan leaf and let the syrup cool until it's lukewarm, then stir in an egg yolk. If you want to colour the dough with only one colour, you can add the food colouring to the syrup at this point.
3. Place the tapioca starch into a large mixing bowl, make a well in the center and pour in the coconut syrup. Using your hands, knead the dough together until it's smooth. If the dough feels very dry/stiff, add only a LITTLE water at a time; I like to use a spray bottle so I don't accidentally add too much water. If the dough feels too soft, add a little more tapioca starch. (Important: Please see "tip for success" above).
4. If you want to colour the dough with different colours, split the dough into portions and knead in food colouring until the colour is smooth.
5. Let the dough rest for 30 minutes covered in plastic wrap to it doesn't dry out.
6. Meanwhile, preheat the oven to 350°F/175°C.
7. Form cookies into little balls and place on a baking sheet lined with parchment or silicone liner; you can also generously grease your baking sheet with oil (coconut oil if you have it!). Bake in the oven for 25-30 minutes or until the bottoms are browned slightly. I like the bake 1 tray at a time for consistency, but if you want to bake 2 trays at once, switch their positions half way through the baking process.
8. Once the cookies are done, turn off the oven and open the oven door for about 8 seconds to drop the temperature, then put the cookies back in and let them cool in the warm oven. This step is optional but I recommend it as it allows the cookies to dry out completely and help lighten the texture. This also prevents the cookies from becoming too dense especially if your dough was on the dry side.
9. Once cooled, package them into an airtight container and enjoy!

Note: Don't try to move the cookies as soon as they come out of the oven because a very thin layer of the bottom tends to stick to the pan if moved when hot. So I sacrifice 1 piece to check for browned bottoms, but then leave the rest alone until cool.

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The post Tapioca Coconut Mini Cookies (kanom ping) ขนมผิง appeared first on Hot Thai Kitchen.