Dinosaur Eggs
These are baked buns with a sweet center of candied fruit & candied lotus root, around a salty egg yolk. This is the usual mixture of salt and sweet, so typical of Thai food.
Ingredients for Dough
250 gms Wheat Flour
50 gms Butter
1 Egg
100 ml Evaporated Milk or Coconut Milk
2 Teaspoons Bicarbonate Raising Agent
Ingredients for Filling
100 gms Dried Sweetened Lotus Root
150 gms Dried Glace Melon
Salty Eggs Yolks (12-15)
Preparation For Dough
1. Whip the egg, bicarbonate, sugar and butter together
2. Add the wheat flour and mix, then add a little milk at a time to form the dough.
3. Split the dough into 12-15 pieces (one for each of your egg yolks).
Preparation for Filling
1. Blend the candied fruit and lotus together, split into 15 portions.
2. Take the egg yolks and drain off the white. (Salty egg yolks are solid from the salting process).
Assembly
1. Oil your hand to stop the dough sticking.
2. Flatten the dough in your hand to form a disc 11-12cms diameter.
3. Place a ball of the candied fruit and a salty egg yolk inside.
4. Fold up the dough around it, and press the edges together to form a ball.
5. Bake in a preheated over at 150-170 degrees celcius until brown.
Spiced Rice With Pork ( koa Mu Ap Gapi Mor Din )
More use of my traditional pot with this recipe. This is a slow cooked rice and pork dish, that couldn't be simpler to make. I cook this on a raised stone platform over the fire (the candles in the photograph are just to make the photo more interesting!) but you can also just make this in a rice cooker.
Ingredients
50 gms Fragrant Rice
50 gms Red Rice
100 gms Pork Three Layers (Mat+Fat+Skin)
1/2 Teaspoon With Pepper
5 gms Dried Chillies
2 Teaspoons Shrimp Paste
6 Garlic Cloves
6 Small Red Onions
4 Tablespoons Coconut Milk
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Fish Sauce
1 Tablespoon Oil
Preparation
1. Slice the pork and fry till browned and cooked through.
2. Put all the ingredients except the two types of rice, together in a blender and blend until fine.
3. Add this to the pork and fry this for 10 seconds just to release some flavour, add the rice and mix together, then transfer the whole thing to the pot.
4. Pour enough water into the pot so that there is 2cms layer of water above the rice.
5. Cover and put on the stove until the rice has absorbed all the water and cooked through. The water should boil, the rice will cook through and all the flavours be absorbed by the rice.
6. Obviously if you're using a rice cooker, you transfer the ingredients into the cooker instead of the pot, add the water and let the rice cooker do it's job.
