Merry Christmas

I'd like to wish you all a merry Christmas and a Happy New Year to my falang readers.I hope for a more reliable server in 2008, less spammers attacking my site and bringing it down, less work, and more free time to research recipes!In the meantime, can I recommend the following recipes which I'll be having as part of a larger meal.Steamed Dumpling StartersFill up your guests before the alcohol hits them with these dumplings.Pork with Chilli GlazeThere's also Thai style steamed chicken on this site.Cream Kratongs (tarts). These are delicious.

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[Source: Appon's Thai Food Recipes]

Yellow Bean Pudding ( Cake Tor Lurng )

This is a baked custard thickened and textured with yellow mung bean pulp. In the photograph I've topped it with fromage frais and grated orange rind, but that's because it came out a little rough at the top! The cake shown is only about 8 cms across, it's better to bake it in small cake tins or even a tom-yum ring so that it cooks in the centre.Ingredients 100 gms Sugar170 ml Coconut Milk125 gms Yellow Mung Beans ( Soak Over Night )2 Egg1/2 Teaspoon Cinnamon1 Tablespoon Rice FlourPreparation1. Boil the mung beans in water for 10-15 minutes until soft, if you didn't soak them first it can take a long time to cook them. Take then to a blender and blend to a paste.2. Add the coconut milk, rice flour, sugar, ciinamon, egg and blend till mixed.3. Grease a small baking dish or tom yum ring and bake at 180 degrees for 25 minutes.4. Remember the toothpick trick, push a toothpick into the cake at the end, withdraw it and if it is clean then the cake is cooked in the middle.

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[Source: Appon's Thai Food Recipes]