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Name Connie
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Thai Recipes

Sweet Glutinous Rice W/Banana and Black Beans
Assorted Thai Custard
Connie secret
Connie secret
Connie secret
Sweet Tapioca with Coconut CreamIngredients:1 kg t...
Fish patties Ingredients : Mackeral fish ( meat ) ...
Tom Yum Prawn
Low fat brownie recipe, chocolate low fat recipe f...
Deep Fried Prawn rolls

Recipes

March 2007
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May 2008
October 2008

Saturday, October 25, 2008



























































weet Glutinous Rice w/Banana and Black Beans


Ingredients:

250g glutinous rice
100g white sugar
375ml coconut cream
1/2 tsp salt
50 g black beans, cooked-Black Turtle beans(NTUC)
7 Ripe banana

Method:
  1. Rinse the black beans. Soak in water for 8 hrs. Strain. Boil 500ml water, then add the black beans boil over low heat until the black beans are tender. Drain, set aside.
  2. Wash the glutinous rice. Soak in water for 8 hrs, strain. Set aside
    Combine white sugar, coconut cream and salt, stir until dissolves. Bring the coconut cream mixture to the boil. Add glutinous rice, stir over medium heat until the glutinous rice is dried. Remove from heat. Leave it to cool.
    Put some glutinous rice on top of the banana leaf, then add a piece of ripe banana and some black beans, then wrap well. Steam over medium heat for 45 mins.*Banana leaf =cut first then wash put in microwave 30sec to soften leaf




































































































































































































































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Connie Lee Homemade Bakery fumbled with chopsticks @ 7:35 AM | 0 has delicate hands

Monday, May 19, 2008

Assorted Thai Custard
Ingredients:
3 eggs-70gm each
2 egg yolks
125ml coconut cream
100g palm sugar
1/4 tsp salt
5 pcs pandan leaves/banana leave
50g yam, peeled, shredded and steamed
50g fresh coconut flesh, shredded
50g jackfruit, thinly sliced
20g jackfruit seeds, cooked, chopped
Method:
  1. Use pandan leaves to beat the egg, egg yolks, coconut cream, palm sugar and salt together.
  2. Divide the mixture into 3 portions, then mix with yam, fresh coconut flesh and jackfruit with jackfruit seeds separately.
  3. Spoon the mixture into the small cups.Steam over low heat for 30 mins.Remove from heat, serve cool.

* cook jackfruit seed onto boiling water for 15 mins.

* wash yam w/salt before shredding

*SLICE YAM & SHRED THEN PUT INTO STEAMER W/MUSLIN CLOTH TO STEAM FOR 3 MINS


Connie Lee Homemade Bakery fumbled with chopsticks @ 7:38 PM | 0 has delicate hands

Tuesday, May 13, 2008

My secret recipe for cooking enthusiast.


Connie Lee Homemade Bakery fumbled with chopsticks @ 5:44 PM | 0 has delicate hands

My secret recipe for cooking enthusiast.


Connie Lee Homemade Bakery fumbled with chopsticks @ 5:44 PM | 0 has delicate hands

My secret recipe for cooking enthusiast.


Connie Lee Homemade Bakery fumbled with chopsticks @ 5:44 PM | 0 has delicate hands

Saturday, May 10, 2008












Sweet Tapioca with Coconut Cream




Ingredients:


1 kg tapioca-w/out skin


500g sugar-divide into 5 portion


1250ml water


2 1/2tsp lime juice


4 pcs pandan leaves




Method:






  1. Peel tapioca, rinse and cut into chunks.




  2. Divide the sugar into 5 portions,abut each 100g and divide the lime juice into 5 portion about 1/2 tsp




  3. Put tapioca into a pot. Add 1250ml water. Soak for 30 min.Then boil over medium heat for 25 mins.*use toothpick poke through




  4. Add the first portions of sugar nd limejuice ( 100g sugar and 1/2 teaspooon lime juice ) and pandan leaves. Boil over low heat for 20 minutes.




  5. Follow th same method to finish the remaining portions ( sugar and lime juice ). Lastly, boil over low heat for 20 minutes.


* Every 20 minutes add a portion of sugar and lime juice.








Connie Lee Homemade Bakery fumbled with chopsticks @ 9:28 AM | 0 has delicate hands

Friday, October 19, 2007

Fish patties

Ingredients :

Mackeral fish ( meat ) - 1kg * must be chilled *
Long Bean - 100g thin sliced
Kaffir lime leaf - 10 leaves . 5g thin julienne
Basil leaf - 1 cup / 40g chopped
Fish sauce - 1 tbsp
Palm sugar - 1/2 tbsp
Pepper - dash
Egg - 1
Red chilli paste ( basic ) - 150g ( 1/2 c )
Ice crunch ( optional ) - 1/2 c

Method :* Make sure hand is cold before mixing .

1. Add red curry paste in bowl, a dash of pepper, palm sugar, mixed it first.
2. Add kaffir lime, a bit .
3. Add fish meat in and use hand to mix.
4. Use fingers to mix alternately , add kaffir leaves and basil leaves.
5. Add egg to mix. Then add in long bean.
6. Beat the fish mixture till spongy and bouncing.
7. Fry in low heat not too hot.

* roll kaffir leaves then cut into thin slices.
* dip hand in water if pattie sticks to your hand.



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Connie Lee Homemade Bakery fumbled with chopsticks @ 6:30 AM | 0 has delicate hands