Thai food like one kind of Thai culture, is the product of various influences. Starting with Sukhothai and early Ayutthaya was simple as mainly fresh or died fish mixed with rice and vegetables, a few spices, a salty sauce made of fish (fish souce) or shrimp. Contacting with foreign cultures as China India or Europe, it made the development of cooking Thai food.
Today it covers a wide range of dishes many of them regional specialties. Those of northeast are generally regarded as the spiciest. In the south seafood is plenty and Muslim food appears on the menu.
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Friday, February 29, 2008

Coconut Jelly




  1. 7 g/1/4 oz agar-agar strands or 4 teaspoons agar-agar powder400 ml/14 fl oz can coconut milk375 ml/12 fl oz/1 1/2 cups water125 ml/4 fl oz/1/2 cup canned coconut cream125 g/4 oz/1/2 cup sugar rose water to flavour.


Soak the strands of agar-agar in cold water overnight or at least 1 hour. Drain and measure. There should be 1 1/2 cups, loosely packed.


Put the strands with coconut milk and water into a saucepan and stir constantly while bringing to the boil. Add sugar and keep stirring and simmering 10-15 minutes or until all the strands are completely dissolved.


If using agar-agar powder, sprinkle over the coconut milk, add sugar and simmer for 10 minutes. Remove from heat and stir in the coconut cream.


Flavour to taste, then pour into a dish rinsed out with cold water and allow to set. Cut into diamond shapes or squares. This firm jelly is meant to be picked up with the fingers.
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