2 stalks fresh lemongrass, finely chopped (tender inner portion only)
2 cups whole milk
6 egg yolks
½ cup suga
Preheat oven to 275 degrees.
In a medium-sized saucepan, over medium-high heat, bring the milk and the lemongrass to a boil. Reduce the heat and simmer for 5 minutes. Cover the milk mixture, turn off the heat, and let sit for 10 minutes on the burner.
3. In a mixing bowl, beat the egg yolks with the sugar until thick.
Strain the milk mixture through a fine-mesh sieve, then slowly pour it into the egg yolks, whisking constantly.
Divide the mixture between 6 small custard cups and place the cups in a high-sided baking or roasting pan. Add warm water to the pan so that it reaches to approximately 1 inch below the top of the custard cups. Cover the pan tightly with foil.
Place the pan in the oven and bake for approximately 20 minutes or until the custards are set on the sides but still slightly wobbly in the center.
Serves 6
This is a standard custard that has simply been infused with lemongrass and it is nothing short of divine. It can be served warm or chilled.
Coconut Custard
1 (16-ounce) can coconut cream
cup fine granulated sugar
6 large eggs, lightly beaten
3 tablespoons butter
Fresh tropical fruit (optional)
In a large, heavy-bottomed saucepan, stir together the coconut cream and the sugar.
Over medium heat, cook and stir the mixture until the sugar is completely dissolved.
Reduce the heat to low and stir in the eggs. Cook, stirring occasionally, until the mixture is thick and coats the back of a spoon, about 10 to 12 minutes.
Remove the pan from the heat and add the butter. Stir until the butter is completely melted and incorporated.
Pour the custard into six 4-ounce custard cups. Place the cups in a baking pan. Pour boiling water into the baking pan until it comes halfway up the sides of the custard cups.
Carefully transfer the baking pan to a preheated 325-degree oven. Bake the custards for 30 to 40 minutes until set. (The tip of a knife should come out clean when inserted into the middle of the custard.)
Serve warm or at room temperature. Garnish with chopped tropical fruit, if desired.
Serves 6
This coconut custard uses coconut milk in place of whole milk. Melted butter brings the fat content up to where it needs to be in order for the custards to set.
Steamed Coconut Cakes
5 eggs
4 tablespoons finely granulated sugar
½ cup rice flour
¼ cup all-purpose flour
Pinch of salt
½ cup coconut milk
½ cup grated sweet coconut
In a large mixing bowl, beat the eggs and the sugar together until thick and pale in color.
Add the rice flours and salt.
Beating constantly, slowly pour in the coconut milk. Beat the batter for 3 more minutes.
Bring some water to boil in a steamer large enough to hold 10 small ramekins. When the water begins to boil, place the ramekins in the steamer to heat for 2 minutes.
Divide the shredded coconut evenly between all of the ramekins and use a spoon to compact it in the bottom of the cups.
Pour the batter evenly between the cups. Steam for 10 minutes.
Remove the cakes from the cups as soon as they are cool enough to handle.
Serve warm or at room temperature.
Yields 10 cakes
The combination of flours gives these cakes a light, almost a soufflélike, quality. The shredded coconut forms a slightly chewy crust. They are quite tasty with warm chocolate sauce drizzled over the top.
Coconut-Pineapple Soufflé for 2
Softened butter for the molds
Sugar for the molds
½ cup (½-inch) cubes ladyfingers or sponge cake
2 tablespoons dark rum
2 tablespoons finely chopped fresh pineapple
1 egg yolk
2½ tablespoons grated sweetened coconut
2 egg whites
Lemon juice
2 tablespoons sugar
Preheat oven to 400 degrees.
Butter 2-¾ or 1-cup soufflée molds and then sprinkle them with sugar. Refrigerate the molds until ready to use.
Place the ladyfinger cubes in a small bowl. Pour the rum over the cubes and let soak for 5 minutes.
Squeeze the juice from the pineapple, saving both the pulp and 1 tablespoon of the juice.
In a small bowl, beat the egg yolk with the pineapple juice until very thick. Fold in the cake cubes, pineapple pulp, and coconut.
In another small bowl, beat the egg whites with a few drops of lemon juice until foamy. Gradually add the 2 tablespoons of sugar, while continuing to beat until the whites are stiff and glossy.
Gently fold the pineapple mixture into the egg whites.
Spoon the batter into the prepared molds and bake for 8 to 10 minutes or until puffy and lightly browned.
Yields 2
The egg whites provide the lightness and the ladyfingers, the pineapple, and the coconut provide both the flavor and the texture in this wonderful dessert. Serve the soufflées with champagne by candlelight.
Mango Fool
2 ripe mangoes, peeled and flesh cut from the pits 2 tablespoons lime juice
¼ cup sugar
1 cup heavy cream
1 tablespoon confectioners' sugar
Crystallized ginger (optional)
Mint leaves (optional)
Place the mangoes in a food processor with the lime juice and sugar. Puréee until smooth.
In a large bowl beat the heavy cream with the confectioners' sugar until stiff.
Thoroughly fold the mango purée into the heavy cream.
Serve in goblets garnished with crystallized ginger or sprigs of mint, if desired.
Serves 4–6
A fool is usually a combination of heavy whipped cream and a fruit puréee. The fruit is just barely folded into the cream, leaving slight stripes. This grown-up “pudding” is simple, light, and a true delight
Citrus Fool
½ cup orange, lime, or lemon juice
3 tablespoons sugar
3 tablespoons unsalted butter
1 large egg, beaten
2 (3-inch-long, ½-inch wide) strips of citrus zest, minced
½ cup heavy cream
Place the juice in a small saucepan. Over medium-high heat, reduce the liquid by half.
Remove the pan from the heat and stir in the sugar and butter. Stir in the egg until well combined.
Return the pan to the burner and cook on medium-low heat for 3 to 5 minutes or until bubbles just begin to form.
Remove the pan from the heat and stir in the citrus zest. Place the pan in a bowl of ice and stir the mixture until it is cold.
In another bowl, whip the cream until stiff. Fold the citrus mixture thoroughly into the cream.
Serves 4
Make sure that you remove the pan from the heat source before you stir in the egg or it will scramble right before your eyes and the recipe will be ruined.
Pineapple-Mango Sherbet
1 large orange, peeled and segmented
2 mangoes, peeled, pitted, and cut into 1-inch cubes
1 cup pineapple pieces
1 tablespoon lime zest
cup sugar
½ cup plain yogurt
1 teaspoon orange-flavored liqueur (optional)
Place the orange segments, mango cubes, and pineapple pieces on a baking sheet lined with waxed paper; place in the freezer for 30 to 45 minutes or until just frozen.
Transfer the fruit to a food processor. Add the lime zest and sugar, and process until well combined.
With the machine running, add the yogurt and liqueur. Process for an additional 3 minutes or until the mixture is fluffy.
Pour the mixture into an 8″ × 8″ pan,
cover with foil, and freeze overnight.
To serve, let the sherbet temper at room temperature for 10 to 15 minutes, then scoop into glass dishes.
Sherbet versus Sorbet
Sherbet differs from sorbet in that the latter is dairy-free. In this sherbet the dairy is provided by plain yogurt, which adds creaminess and a bit of bite.
Serves 4–6
You can try different varieties of this same concept. How about Grapefruit-Papaya?
Mango Sauce over Ice Cream
2 mangoes, peeled, pitted, and diced
1 banana, peeled and chopped
cup (or to taste) sugar
Juice of 2 large limes (or to taste)
1 tablespoon brandy (optional)
Vanilla ice cream
In a medium-sized saucepan over low heat, simmer the mangoes, banana, sugar, and lime juice for 30 minutes, stirring frequently.
Add the brandy and simmer 5 more minutes.
Remove from heat and allow to cool slightly or to room temperature.
To serve, scoop ice cream into individual serving bowls. Spoon sauce over top.
Yields 2 cups
This outstanding mango, banana, and lime sauce is great over ice cream, pound cake, or angel food cake. You might even try it spooned over some grilled fish!
Pumpkin Custard
1 small cooking pumpkin
5 eggs
cup brown sugar
With a small sharp knife, carefully cut the top off of the pumpkin.
Using a spoon, remove and discard the seeds and most of the soft flesh; set the pumpkin aside.
In a medium-sized mixing bowl, whisk the eggs together. Stir in the brown sugar, salt, and coconut cream until well combined.
Pour the mixture into the pumpkin.
Place the pumpkin in a steamer and let steam for approximately 20 minutes or until the custard is set.
Serves 4
This custard variation uses pumpkin, brown sugar, and coconut cream to create a rich, autumnal dessert. It is steamed right in the pumpkin shell, so not only does it taste delicious, it makes a great presentation, too.
Watermelon Ice
cup water
½ cup sugar
1 (3-pound) piece of watermelon, rind cut away, seeded, and cut into small chunks (reserve a bit for garnish if desired)
1 tablespoon lime juice
Mint sprigs (optional)
Place the water and sugar in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature, stirring frequently. Set the pan in a bowl of ice and continue to stir the syrup until cold.
Place the watermelon, syrup, and lime juice in a blender and puréee until smooth.
Pour the puréee through a sieve into a 9-inch baking pan. Cover the pan with foil.
Freeze the purée for 8 hours or until frozen.
To serve, scrape the frozen purée with the tines of a fork. Spoon the scrapings into pretty glass goblets and garnish with a small piece of watermelon or mint sprigs.
Serves 6–8
An ice is just that — ice. In this case the ice comes mainly from a watermelon, not water. The result is a dessert that looks like pink snow, with a delicate taste that is sure to please on a hot, humid day.
Taro Balls Poached in Coconut Milk
2 cups glutinous rice flour
1 cup corn flour
1 cup cooked taro, mashed
4 cups coconut milk
1 cup brown sugar
teaspoon salt
Fresh tropical fruit (optional)
In a large mixing bowl, combine the rice and the flours.
Add the mashed taro and knead to form a soft dough.
Roll into small bite-sized balls and set aside.
In a medium to large saucepan, heat the coconut milk over low heat.
Add the brown sugar and the salt, stirring until dissolved.
Bring the mixture to a low boil and add the taro balls.
Poach the balls for 5 to 10 minutes or until done to your liking.
Serve hot in small glass bowls, garnished with tropical fruit.
What Is Taro?
Taro is a large tropical plant, also known as “the elephant ear.” It has very large, broad leaves (hence the name) and a big, thick, starchy root. “Taro” in ingredients lists refers to the root. Taro is very similar to an Irish potato in texture and taste, but is healthier and easier to digest. Taro is a very important crop to many people living in tropical climates.
Serves 6–12
Here we have a dessert that is unfamiliar to most Americans. The balls have a texture unlike anything else I know, but are a little reminiscent of dumplings or a stiff pudding.
Bananas Poached in Coconut Milk
2–3 small, slightly green bananas
4 cups coconut milk
1 cup sugar
¼ teaspoon salt
Peel the bananas and slice them in half lengthwise.
Pour the coconut milk into a pan large enough to hold the bananas laid flat in a single layer. Add the sugar and salt and bring to a boil.
Reduce the heat, add the bananas, and simmer until the bananas are just warmed through, about 3 to 5 minutes.
Serve the bananas warm on small plates garnished with fresh coconut and pineapple wedges.
Serves 2–3
The sugar in this recipe makes for a really sweet dessert, and the Thai love it. If you would prefer to let the banana flavor stand more on its own, add less sugar.
Tofu with Sweet Ginger
3 cups water
1 (2- to 3-inch) piece of ginger, peeled and smashed with the back of a knife
cup brown sugar
1 12-ounce package soft tofu
Place the water, ginger, and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and let the sauce cook for at least 10 minutes. (The longer you let the mixture cook, the spicier it will get.)
To serve, spoon some of the tofu into dessert bowls and pour some sauce over the top. (This sauce is equally good over plain yogurt.)
Yields 3 cups of sauce
Soft tofu has the texture of a very thick yogurt. If you're lactose intolerant, it's the way to go. Plus it's high in protein and low in fat. Even the sugar content in this recipe is relatively low.
Pumpkin Simmered in Coconut Milk
1 cup water
½ teaspoon salt
cup brown sugar
2 cups fresh pumpkin meat cut into large julienned pieces (acorn squash is a good substitute)
½ cup coconut milk
Put the water and the coconut milk in a medium-sized pan over low heat. Add the salt and half of the sugar; stir until well combined. Adjust the sweetness to your liking by add more water or sugar if necessary.
Add the julienned pumpkin to the pan and bring to a boil over medium heat. Reduce to a simmer and cook until soft, about 5 to 10 minutes depending on both the texture of the pumpkin and your own preference.
The pumpkin may be served hot, warm, or cold.
Serves 4
The trick to this simple recipe is using a flavorful pumpkin. I've found that pumpkins straight from the patch are the best. They seems to be left on the vine longer, which allows their flavor to develop.
13
Drinks and Teas
Ginger Tea
Lemongrass Tea
Thai Limeade
Iced Sweet Tea
Thai Iced Tea
Super-Simple Thai Iced Tea
Fresh Coconut Juice
Thai-Inspired Singapore Sling
Tom's Thai “Martinis”
Tropical Fruit Cocktail
Mango Bellini
Royal Thai Kir
Ginger Tea
8 cups water
1 large branch (approximately
pound) of ginger, cut into long pieces
½?¾ cup sugar
Bring the water to a boil in a large pan. Add the ginger, reduce heat, and simmer for 10 to 20
minutes, depending on how strong you like your tea.
Remove the ginger and add the sugar to taste, stirring until it is completely dissolved.
Serve hot or over ice.
Yields 8 cups
Although not really a tea, this ginger infusion is refreshing no matter what it's called.
Lemongrass Tea
8 cups water
1 cup lemongrass stalks, chopped
¼– cup sugar
Bring the water to a boil in a large pan. Add the lemongrass, remove from heat, and let steep for 10 to 20 minutes, depending on how strong you like your tea.
Remove the lemongrass and add the sugar to taste, stirring until it is completely dissolved.
Serve hot or over ice.
Yields 8 cups
Another infusion, this “tea” is light, flavorful, and oh-so Thai. A 50-50 mix of this tea with Ginger Tea is also great!
Thai Limeade
1 cup lime juice, lime rinds reserved
8 cups water
–½ cup sugar
Salt to taste (optional)
Combine the lime juice and the sugar; set aside.
Bring the water to boil in a large pot. Add the lime rinds and remove from heat. Let steep for 10 to 15 minutes. Remove the lime rinds.
Add the lime juice mixture to the hot water, stirring to completely dissolve the sugar. Add salt if desired.
Serve over ice.
Yields 9 cups
Do you remember Lemon Shakeups from the county fair? This is sort of the Thai version of a shakeup without the shaking!
Iced Sweet Tea
1 tablespoon sugar
1 tablespoon sweetened condensed milk
1–2 tablespoons Thai tea leaves
1 cup hot water
Ice
THE EVERYTHING® THAI COOKBOOK Page 17