Tamarind Mini Cookies

We made tamarind jam the other day, which makes a terrific biscuit filling.Ingredients or Cookies 130 gms Wheat Flour1 Teaspoon Bicarbonate SodaA Pinch of Salt1/2 Teaspoon Sugar1 Egg2-3 Tablespoons Water1 Tablespoon Butter2 Tablespoon OilPreparation1. Mix theflour, bicarbonate, sugar and salt, leave it for 10 minutes.2. Then add butter in to mix flour and break it up between your fingers to a fine crumb.3. Add oil and egg in, mix until you get a smooth dough, add a little water if necessary.4. Roll flat, cut small cookies (2cms across).5. Bake in a preheated oven, 180 degrees celcius until cooked, which only takes about 10 minutes.

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[Source: Appon's Thai Food Recipes]

Plantains In Syrup

We eat a lot of plantains in Thailand, they're like a fibrous unsweet type of banana. Because they have more fibre and bulk than normal banana they lend themselves to being grilled like this. Serve them with a sweet brown sugar syrup or honey to add in the sweetness.Ingredients 1 Ripe Plantain Per PersonSticks for grilling100 gms Dark Brown Sugar (for Sugar Syrup)100 mls WaterPreparation1. Slice the plantain into 3cm thick slices.2. Thread them onto the sticks side ways on (you can see in the photograph).3. Once they're threaded on, bash them with a mallet (I use a Thai mortar). This flattens them and helps break down the fibers making them easier to eat.4. Grill them until browned and cooked through. You can also dry fry or barbecue them.5. Once they're brown and cooked through, serve the a sugar syrup or honey.6. For the sugar syrup heat the dark brown sugar and water in a saucepan until dissolved. Boil off the water to make the sugar syrup thicker, then pour over the plantains.

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[Source: Appon's Thai Food Recipes]

Spicy Noodles ( Guay Tiaw Ruer )

This noodle is popular in Thailand right now, it uses a premixed spicy noodle powder for the seasoning (shown below). You can get this powder in Asian supermarkets.Ingredients for 5 person 50 gms Instant Spicy Noodle soup Powder ( Gosto Brand )1500 ml Water4 Garlic Cloves1 Teaspoon Ground Pepper4 Coriander Roots200 gms Soup Pork Bone2 Chicken Stock Cube 50 gms RadishIngredients Dressing Dried Noodle ( Soak in water for 15 minutes to soften ) Pork MeatPork Balls (Optional)Chopped Coriander LeavesChopped Spring OnionFried GarlicFlaked Dried ChilliesSugarVinegarCrushed PeanutsPreparation Make Soup1. Mix the powder instant spicy with water in a saucepan, and put on the heat to boil.2. In a thai mortar, pound the garlic, ground pepper, coriander root and add to the pan.3. When the water is boiling, add the pork bone, radish and chicken stock cube.4. Continue boiling until the bone is cooked, any meat on it is falling easily off the bone.5. Add the fish or pork balls, and continue cooking to cook these.6. Fry the sliced pork meat in a little oil.7. Bring a pan of water to the boil. Place a portion of the noodles in a large sieve, place the sieve into the pan of boiling water to cook. The sieve lets you remove the noodles easily, the pan is kept and reused for each portion of noodles. The noodles take 3-5 minutes to cook.8. Place the cooked noodles in a bowl.9. Pour some of the soup with pork balls over it, add the chopped onion, chopped coriander, flaked chillies, a dash of vinegar to taste, a little sugar and heaps of crushed peanuts.

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[Source: Appon's Thai Food Recipes]

Tamarind Jam ( Ma Kam Gurn )

Tamarind, especially sour tamarind makes an excellent preserve. It has a very sour flavour, if you reduce the sugar you get a very source marmalade like preserve, but here I've included enough sugar to bring it to sweetness. Add the pinch of salt, it improves the flavour enormously.Ingredients 180 gms Sour Tamarind (Remove the seeds & skin)100 gms Sugar5-6 Tablespoons WaterA Pinch of SaltPreparation1. Mix all the ingredients together and blend it until smooth.2. Place a plate in the freezer, this will be used to test the jam.3. Put it in a saucepan, and bring to the boil, stirring and boiling to reduce the liquid.4. We want a thick jam, to check if it's thick enough, spoon a little onto the cold plate straight from the freezer. Let it cool (or put it back in the freezer for a few minutes). Push it with your finger to make sure it's the right consistency.5. Spoon it into a jar and leave to cool.

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[Source: Appon's Thai Food Recipes]

Tamarind Kernels

Tamarind is a sour fruit, used to add a bitter/sour flavour to Thai curries. The pulp is used to make Tamarind water (also known as Tamarind juice). Some people also eat the flesh of raw tamarind, but it's an acquired taste, and personally I don't like it. My favorite part is the seed kernels. Each fruit contains 4 or 5 of these, but they need some preparation before they can be eaten.The flavour is similar to a sour nut, but are far harder and crunchier.Ingredients Seeds from Tamarind FruitPreparation1. Toast them in a frying pan until the blacken on the outside. You can see this in the photograph below.2. Soak them in water overnight.3. Take off the outer layer, and eat the inside kernels. In the photograph above, the kernels are on the right side.

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[Source: Appon's Thai Food Recipes]