I was sufficiently intrigued therefore, when I came across a recipe for Royal Thai crabcakes at  www.panningtheglobe.com, that I decided to attempt an adaptation of it during this Live Asian Kitchen cooking session >>

Royal Thai Crabcakes

INGREDIENTS:

200g crab meat

1 cup cold, cooked rice

1 egg

1 Tbsp condensed milk

½ Tbsp chicken powder

2 Tbsps tapioca starch

2 Tbsps minced preserved radish OR 2 Tbsps dried shrimps, soaked and minced

½ cup breadcrumbs, lightly pan-fried until crispy

2 stalks coriander

Oil for pan-frying

Sauce –

⅓ cup water

2 Tbsps sugar

2 Tbsps fish sauce

2 Tbsps lemon juice

1 tsp minced garlic

1 bird’s eye chilli, thinly sliced

METHOD:

1. Combine sauce ingredients. Set aside.
2. In a mixing bowl, combine crab meat, rice, egg, condensed milk, chicken powder, tapioca starch and minced preserved radish or dried shrimp.
3. Mix well, then form into lumps about 2-inches in diameter.
4. Coat well with bread crumbs, then pan-fry for about 5 minutes or until golden brown on both sides.
5. Garnish with coriander and serve with sauce.

The post How to Make Thai Crab Cakes first appeared on Jackie M..

Sakoo Sai Moo is a snack traditionally served on special occasions to the Thai monarch. This was one of three royal Thai dishes I had the privilege to learn during my stay at Shangri-La Chiang Mai.

INGREDIENTS:

200 g Small sago
100 g Fresh coconut milk
100 g Water

Filling –
300 g Meat, minced
200 g Onion, minced
300 g Prawn, minced
300 g Sweet turnip
150 g Peanuts, crushed
5 g Fish sauce
3 g Salt
300 g Palm sugar
200 g White sugar
2 Tbsp oil

METHOD:

For the filling –
1. Over medium heat, add 1-2 Tbsp of oil into pan. Add the minced garlic and onion. Stir until the onion is translucent.
2. Add the minced meat & prawn and stir to cook.
3. Add the crushed peanuts and turnip. Stir to mix everything together.
4. Season with sugar, salt, fish sauce and ground pepper. Continue stirring to mix all the ingredients well.
5. Cook until the mixture is quite dry and lightly browned. Set aside and allow to cool.

For the tapioca or sago skin and balls –
1. Prepare a bowl, add sago in a sieve or wire rack. Rinse, then pour into a mixing bowl. Gradually sprinkle with water and coconut milk. Set aside for about 20 minutes.
2. Mold sago into a ball, then make an indent in the middle. Place the filling in and seal.
3. Steam in boiling water for 10-15 minutes.
4. Sprinkle with fried garlic. Serve with fresh vegetables, chillies and coriander.

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The post How to Make Thai Sakoo Sai Moo first appeared on Jackie M..

An elegant Thai royal delicacy made with rice flour batter and a chicken and prawn filling, Khao Kriab Pak Moh , taught by Chef Wassana at Shangri-La Chiang Mai. The folds in the dumpling are created by deftly lifting the steamed batter with a spatula and swirling it over the filling.

INGREDIENTS:

Filling –

• 300 g Chicken, minced
• 200 g Onion, minced
• 300 g Prawn, minced
• 300 g Sweet turnip
• 150 g Peanuts, crushed
• 5 g Fish sauce
• 3 g Salt
• 300 g Palm sugar
• 200 g White sugar
• 2 Tbsp oil

For the batter –

• 125 g rice flour
• 2 ½ Tbsp tapioca flour
• 500 ml water
• food colouring (optional)

METHOD:

For the filling – 

1. Over medium heat, add 1-2 Tbsp of oil into pan. Add the minced garlic, and onion. Stir until the onion is translucent.
2. Add the minced meat & prawn and stir to cook.
3. Follow with crushed peanuts and turnip. Stir to mix everything together.
4. Season with sugar, salt, fish sauce and ground pepper. Continue stirring to mix all the ingredients well.
5. Cook until the mixture is semi-dry and lightly browned. Set aside and let allow to cool.

For the dumpling –

1. Combine all the rice flour ingredients and mix well. Stir until dissolved to form a fine batter. You may add food colouring if desired.
2. As an alternative to the steamer used in the video, you may use a piece of white cotton cloth or just any round flat dish; place and tie it tightly over the top of a pot, leaving about 1 inch on one side for steam to pass through. Add water to about 3/4 level, then place the pot over medium heat until boiling.
3. When the steam appears through the pot, spread a thin layer of batter on the cloth, cover and steam for about a minute.
4. Place a little bit of filling in the centre of the steamed batter and swirl it over the filling using a spatula.
5. Lift out and serve on plates with some fresh greens, then sprinkle with fried garlic.

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The post How to Make Thai Khao Kriab Pak Moh first appeared on Jackie M..