Worldwide Locations

Worldwide Locations

Filter +

Keyword: asiablog

Burmese Tapioca Refresher (Moh Let Saung)

(Photo by flappingwings/Flickr)
Food & Recipes

Ingredients

185 g/6 oz/1 cup tapioca pearls
1.5 litres/3 pints/6 cups boiling water
250 g/8 oz chopped palm sugar
ice cubes
coconut milk
salt

Directions

Almond Tea

Almonds (Photo by <a href=Saquan Stimpson/flickr)" src="http://asiasociety.org/files/imagecache/small/almonds.jpg">
Food & Recipes

Serves 4.

Ingredients

3 tablespoons blanched apricot kernels
or blanched almonds
500 ml/1 pint/2 cups water
4 tablespoons sugar
1 1/2 tablespoons fine ground rice


Directions

Almond Beverage (Thandai)

Food & Recipes

Serves 4.

Ingredients

90 g/3 oz blanched almonds
10 whole peppercorns (optional)
60 g/2 oz raw sunflower seeds or pumpkin seeds
1/2 teaspoon cardamom seeds or ground cardamom
750 ml/1 1/2 pints/3 cups water
500 ml/1 pint/2 cups milk
125 g/4 oz/1/2 cup sugar or to taste rose water (optional)

Directions

Young Coconut and Basil Seeds

Young Coconut(Photo by <a href=Farrukh/flickr)" src="http://asiasociety.org/files/imagecache/small/youngcoconut.jpg">
Food & Recipes

While in most recipes basil seeds are simply an addition, there are some desserts in which they are a major component, as in the following recipe for a cool thirst-quencher featuring basil seeds and young coconut or palm sugar seeds.

Serves 6-8.

Ingredients

2 tablespoons basil seeds
125 g/4 oz/1/2 cup sugar
400 ml/14 fl oz can coconut milk
400 ml/14 fl oz can young coconut in syrup

Directions

Transparent Steamed Dumpling Pastry/Wrapper

Steamed Dumplings (Photo by <a href=Pabo76/flickr)" src="http://asiasociety.org/files/imagecache/small/steameddumplings.jpg">
Food & Recipes

Ingredients

125 g/4 oz/1 cup Chinese wheat flour
3 tablespoons cornflour (cornstarch)
210 ml/7 fl oz water
1 tablespoon lard

Directions

Toast of the Shah

Shahi Tukda (Photo by <a href=Tahir Hashmi/flickr)" src="http://asiasociety.org/files/imagecache/small/food_toast_of_the_shah.jpg">
Food & Recipes

Serves 6.

Ingredients

6 slices firm bread, cut thick as for toasting
4-6 tablespoons ghee
300 ml/10 fl oz milk
250 ml/8 fl oz cream
1/4 teaspoon saffron strands
250 g/8 oz/1 cup sugar
1/4 teaspoon ground cardamom
1 tablespoon rose water
1 tablespoon each slivered blanched pistachios and almonds

Directions

Thai Taro Balls in Coconut Cream (Bua Loi Phuak)

Taro Balls--with cherries--in Coconut Cream (Photo by <a href=grrrrl/flickr)" src="http://asiasociety.org/files/imagecache/small/taroballscocnut.jpg">
Food & Recipes

Makes 4-6 servings.

Ingredients

1 cup cooked taro, mashed
2 cups glutinous-rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6-8 tablespoons water

Directions

Put the glutinous-rice flour and the corn flour in a bowl. Add a little water at a time and knead to a soft dough.

Thai Custard in Pumpkin (Sangkhaya Fakthong)

Pumpkin Custard (Photo by <a href=stu_spivack/flickr)" src="http://asiasociety.org/files/imagecache/small/food_thai_custard_inpumpkin.jpg">
Food & Recipes

Makes 4 servings.

Ingredients

small pumpkin
5 eggs
1/3 cup palm sugar
pinch of salt
1 cup coconut cream

Directions

Cut a slice off the stop of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, lightly whisk the eggs, add the sugar, salt and coconut cream and stir until well blended.

Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set.

Recipe from Team Thailand, 2004

Thai Bananas in Coconut Milk (Kluai Buat Chi)

Thai Bananas in Coconut Milk (Photo by <a href=Thai Jasmine/flickr)" src="http://asiasociety.org/files/imagecache/small/thaibananascoconutmilk.jpg">
Food & Recipes

Makes 4 servings.

Ingredients

2-3 small, slightly green bananas
4 cups thin coconut milk
1 cup sugar
1/4 teaspoon salt

Directions

Slice the bananas lengthways, then in half.

Pour the coconut milk into a pan, add the sugar and salt. Bring to the boil, add the bananas, bring back to the boil for 2 minutes and then remove from the heat.

Serve hot or cold.

Sri Lankan Love Cake

Sri Lankan Love Cake (Photo by <a href=Chintana Wilamuna/flickr)" src="http://asiasociety.org/files/imagecache/small/140131_sri_lankan_love_cake.jpg">
Food & Recipes

A legacy from the Portuguese who once ruled the island of Ceylon as it was then called. There are as many recipes for Love Cake as there are cooks, and as many strong opinions on just how to achieve a soft texture in the centre while having a firm and chewy exterior. The secret is in slow baking and the correct size of cake tin.

Ingredients