Khanom Jeeb (Thai Dumplings)

Also written as ‘khanom jeeb‘, these delicious treats originate from China (where they are known known as ’siu mai’). If you find that some Thai food is just too spicy for you, try some of the Chinese-style dishes such as khanom jeeb or salapao which are cheap and tasty snacks without the spice. These can be eaten on there own or as part of a dim-sum style lunch and are usually accompanied by a dipping sauce or soy sauce.

Ingredient for Pastry:

• 200 gms. Wheat Flour ( Enough for 40 )
• 2 Tablespoons Oil
• 1 Teaspoon Salt
• 1 Teaspoon Sugar
• 2 Eggs

Ingredient for Filling:

• 100 gms Pork Mince
• 3 Shitake Mushrooms
• 2 Carrots
• 1 Spring Onion
• 30 gms Coriander Leaves
• 1 Egg
• 2 Teaspoons Salt
• 2 Tablespoons Oyster Sauce
• 4 Garlic Cloves
• 2 Tablespoon Cassava Starch (Or corn starch)

Preparation for Pastry:

• Put the salt, sugar, and flour into a bowl and mix it.
• Beat the eggs together and mix into the flour.
• Knead it until it forms a dough.
• Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent a skin forming.

Preparation for Filling:

• Soak the shitake mushroom for 5-10 minutes.
• Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic,into small pieces. It is easier to blend it in a food processor.
• Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.

Assembly:

• Cut the dough into very small balls.
• On a slightly oiled or floured surface, roll the dough into small circles (approximately 6cms diameter).
• Spread the filling evenly over the dough.
• Lift up the edges into of the dought to form the sides - this will squeeze the filling into the centre.
• For best results pleat the edges of the pastry to form pleated sides of the parcels.

Cooking and Storing:

• Add this point you can freeze them on a floured tray, or cook them straight away.
• To cook them, place them in a Chinese steamer and steam for 10 minutes.

Serve With:

Mint/Coriander/Lettuce/Sour sauce

Suggestions:

If you like hot spicy food, you can insert a piece of red or green chilli into the centre of the parcel before eating it.
   

Chinese BBQ Pork Bun (Salapao Sai mou Daeng)

White steamed buns called ’salapao’ are a popular snack in Thailand. They are sold at hawker stalls and roadside eateries as well as Chinese restaurants. Fillings for the buns can be savoury or sweet. Savoury salapao usually consist of barbecued or minced pork. The filling in the picture is ’sai mou daeng’ (’moo daeng’ = red roast pork). In this context, the word ’sai’ means filling. The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht.

INGREDIENTS:

• 1.5 cups fermented dough
• 1.5 cups all purpose flour
• ½  cup cake flour
• ½  cup castor sugar
• 1 tsp ammonia
• 1.5 tbsp baking powder

FERMENTED DOUGH:

• 2 cups all purpose flour
• ½  cup cake flour
• 1 tsp fermented glutinous (sticky) rice flour
• ¾  cup water
• 2 tsp vegetable oil

FILLING:

• 2 cups Chinese B.B.Q. pork, cut into small pieces
• 1 cup B.B.Q. gravy, I tbsp chopped garlic
• 2 tsp wheat flour,
• 2 tbsp light soy sauce
• 1 tbsp sugar,
• 1 tsp sesame oil
• 2 tbsp vegetable oil

PREPARATION:

To make the fermented dough: 

• mix fermented glutinous rice flour with water and allow to stand for 5 minutes. 
• Stir in both kinds of flour; add the vegetable oil and knead until smooth. 
• Place the dough in a greased bowl, cover and leave overnight.

To make the filling: 

• fry chopped garlic in oil until fragrant add the B.B.Q. pork and stir well. 
• Follow with the wheat flour and gravy, stirring until the flour is done and thickened. Season to taste with soy sauce, sugar and sesame oil. 
• Stir together well, then remove from heat.
• Mix the dough with ammonia and leave to stand for 5 minutes.
• Sift both kinds of flour with baking powder, then add to the fermented dough. 
• Add sugar and knead until a smooth dough forms. 
• Divide into 20 gram portions. 
• Spread the dough into thin sheets, making a dome in the center. 
• Place 1 tbsp of the filling in the center and gather the sides to form a nice bun shape. Place each bun on a sheet of paper, and arrange on the dim sum trays.
• Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. 
• Remove and serve hot.

  

Khanom Chaw-Moung

Khanom Chaw-moung  or Steamed dark indigo flower flour with filling is another Thai dessert.  It not easy to find in present  or not easy for me to make it myself also :P .   If you really want to taste I suggest try to do by yourself  better then out to find from somewhere else.   It more difficult to find from another shop in present.    This dessert will consist of 2 parts dark indigo flower is part of the flour dessert And the mincemeat. First, we continue to hand a nucleus.

INGREDIENTS: FILLING

• 1/2 cup small diced of pumpkin
  
• 1/2 cup shredded dried stirred peanut
  
• 1/4 cup tapped dried stirred white sesame
  
• 1/2 tsp salt
  
• 1/2 cup sugar
  
• 2 tsp small diced boiled fat of pork
  

COOKING: FILLING

• Heat a pan and pour the all of the ingredients filling into a hot pan.
  
• Then stir the filling until well mixed.
  
• Lift the pan from heat.
  
• Add sugar and stir the hot filling until fine.
  

INGREDIENT:  Dark indigo flour

• 1/2 cup cassava flour
  
• 2 cups rice flour
  
• 1/2 tbs arrow root flour
  
• 3 cups white jasmine flower water
  
• 1/2 cup thick vine bearing dark indigo water
  
• 2 tsp lime juice
  
• 1/2 cup coconut cream
  
• 2 tsp vegetable oil
  

COOKING:

• Mix 3 kinds of flour together
  
• Pour white jasmine flower water little by little knead the flour for 5 minutes. 
• Then pour the whole white jasmine flower water.
  
• Soak vine bearing dark indigo flower in hot water and strain.  
• Squeeze limes to change into bright color.  
• Add color into flour and stir until mixed.  
• Strain the mixture pour into a brass pan.
  
• Stir the mixture at the low heat until the cooked flour comes off easiky.  
• Then take the pan out from heat.  
• Knead and make the cooked flour into small ball shape.
  
• Make small balls into bulge shape at the bottom (Do not make it to thin)  Put the filling down.  
• Cover and make into flower by using tweezers.  
• Steam the flower in a double boiler for 4-5 minutes.  
• Then sprinkle the cooked flower flour with viscid