Hi, I am Larry. I am so lucky to be married to Saichon. She has graciously agreed to let me share one of my families long time favorite holiday recipes.
This is a recipe that I was given by my great grandmother in Oklahoma. When we were kids we used an old grinder that we cranked by hand. Looking back at it now, I know that as kids we loved to grind up the food in that old grinder and I am sure that my mother loved the time to work in the kitchen with us out of the way! Now Both I and Saichon use a food processor to do the job, takes seconds rather than hours. I have had several that I managed to break, then my mother gave Saichon this one from Wolfgang Puck for Christmas last year. It is a little big for our personal needs but is great when we have dinner parties and we have really used it a lot! It has never complained or stopped working. My only observation of trouble with it is the O-Ring that seals the top onto the unit seems to come off to easily. So whatever you choose to grind up your fruits is great, for us it is a family tradition and I hope this recipe will add a little joy to your holiday as well!
For this recipe you will need:
- two oranges
- one apple
- one 12 ounce bag of cranberries
- one large packet of raspberry Jello
- (Optional) 1/2 cup of walnuts
- one cup sugar
Begin by pouring your jello into a middle sized bowl add 1 and 1/4 cup of boiling hot water and stir until jello is all dissolved. Now pour in your sugar and stir until dissolved. I generally use less than 1/2 cup of sugar but the original recipe calls for one cup. so use your sugar fit your taste.
Set your jello aside and wash your fruit well, core your apple and toss into your food processor, followed by the cranberries, and the oranges and nuts. After all items have been completely ground up, mix into your jello well, add another 1 and 1/4 cups of cold water again mixing well and place into the fridge to set.
As I said this is a family fave, I like to top mine with a bit of whipped topping and eat for desert.
From our family to you we wish you a very merry Christmas, and an awesome new year!
These pancakes are a Thai favorite and very rich, There are so many types of filling, i had make the taro filling but you can make cream filling or shredded young coconut. Prepare the filling before you start the pancakes.
Ingredients
- 1 cup purpose flour
- 2 eggs
- 1/4 tsp. baking soda
- 2-3 tbsp. sugar
- 1 cup of milk
Preparation
- Sift the flour mix and baking soda together
- whip eggs until fluffy, add sugar salt and blend, add evaporated milk, flour, butter and vanilla and continue blending, leave it 5 minutes to rest
- you will need a flat non stick frying pan, a little butter while frying can help
- heat the fry pan, pour a small amount of the mixture onto the pan and use a spoon to shape it into a circle and fill any holes
- fry gently until the pancake is brown, then turn it over, while the other side is cooking spread some of filling onto the pancake, then roll it up and set it on a serving plate, serve warm.
Category: Desserts
Tags: 2 Eggs, Baking Soda, Coconut, Flour Mix, Fry Pan, Frying Pan, Holes, Mixture, Pancake, Pancakes, Purpose Flour, Spoon, Sugar Salt, taro, Vanilla, Whip Eggs Leave a Comment
Sometime the simplest dish are the best dish, this dessert requires fresh ripe melon or cantaloupe. the coconut adds a risher taste to the melon and two flavours work extremely well together.
Ingredients
- 1 slice of melon
- crushed ice
- coconut milk
Preparation
- Cut the melon into cubes
- Crush the ice and add some pieces to the melon.
- Pour coconut milk over the top.
This Thai dessert is easy to make, the dominant is the sweetented coconut milk and should be served warm for the best results.. the balls can be prepared hours ahead of the time and stored in a cold water but coconut milk should be made just before serving, Foe presentation, we have add food colouring.
Ingredients
For the ball
- 120 gms stickey rice flour
- 11o ml hot water
- 5 drops food coloring
- A little of vegetable oil
for sauce
- 100 ml coconut milk
- pinch of salt
- 3 tbsp. sugar
Preparation for the balls
- Put large pan of the water on the heat bring it to boil
- Pour the hot water into a sticky rice flour
- mix and knead into a dough, add more flour if the mixture is too sticky
- divide the dough into 3 sections for coloring (this not necessary if you do not want to colour the dough )
- add 2 drops of the color to each of the 3 sections, we use red green and yellow
- knead the food co louring into the 3 lumps of dough separately, you will fine it easier to oil your hand with the vegetable oil to prevent it sticking to your hand
- roll the dough between your hand into sausage, and pinch off lumps of dough and roll them into a ball in your hand
- this mixture will make approximately 3-5 minutes to cook, and will float to the top of the pan when cooked
Preparation for sauce
- Put the coconut milk, sugar and salt into a pan.
- heat gently until the sugar dissolved and the mixture warm.
- do not boil
Serving
Serve the ball in a bowl and add with the warm coconut milk sauce
The most part of this recipe is the rambutants, the sweet thai fruit we add to balance the spicy curry, lychees can be substituted very successfully if you can not obtain rambutans. the duck though is essential it has a soft meat that blends into the dish. if you cant not get a hold of duck. you can add pork or chicken.
Ingredients
- 1 roasted duck, deboned and cut into1 inch strips
- 2 1/2 cup coconut milk
- 10 cherry tomatoes
- 1 cup eggplants, cut into a bite-sized or sweet peas
- 6 rambutans or pineapple, cut into bite-sized
- 4 lime leaves torn into a pieces
- 1 tsp. sugar
- 1/2 tsp. salt
- 2 tbsp. fish sauce
- 1/2 cup. water or chicken stock
- 1 1/2 tbsp. cooking oil
- 3 tbsp. red curry
Preparation
- Put vegetable oil into wok over medium heat and add the red curry past, stir well, add 3/4 cups coconut milk and stir to mix thoroughly.
- Add the duck and stir well. Next pour the mixture into a pot , add the remaining coconut milk, water, tomato’s, rambutans or pineapple, eggplants or peas, lime leaves, sugar salt and fish sauce, Bring to a boil and remove from the heat.
Serve with
Hot thai fragrant rice
The familiar taste of mango with sweet rice, it really combine together. i made this dessert is a big hit with friend of my and even kid.
Ingredients
- 350 g. sweet rice
- 1 can. coconut milk
- 3/4 cup. sugar
- 1 1/4 rice flower
- 4-5 pandans leaves
Prepparation
- Wash sweet rice until water clear and then soak for 3 hour or over night
- Boil water in steamer on medium height , drain the sweet rice and put on a steam place and put pandanus leaves on top of sweet rice.
- Steam about 30-40 minutes or until rice is cook
- Separate 3/4 cup coconut milk in a small bowl, put remaining coconut in a pot, add sugar,salt, bring to boil on medium-heat
- Add pandanus leaves in coconut mixture, stir requently until sugar dissolve, when the mixture is boil remove from the heat.
- Put stem rice in a pot that has cover, add coconut to sweet rice,stir quickly until it mix well and cover for 15 minutes.
- For separated coconut in No.4 add rice flour and 1/4 tsp. salt in it and mix well, put in a pot and bring it to boil on medium-low heat, stir until the mixture is thick, remove from heat and set aside for topping.
- Put the sweet rice in a place with prepared coconut cream and serve with ripe mango.
Thai pumkin custard is sweet and creamy. is the thai custard in a pumkin we call Sangkaya fak thong
Ingredients
- 1 small pumkin
- 1 can coconut milk
- 4 eggs
- 1 cup palm sugar
- 1/2tsp. salt
- 3-4 pandanut leaves
Preparation
- Cut out top of the pumkin and use the spoon to remove out of the seeds inside
- Beat eggs in a large mixing bowl
- Add the coconut milk and stir well
- Add palm sugar and salt pandanus leaves (you can use the pandanus juice from the can)
- Squeeze pandanus leaves until palm sugar dissolves and all ingredients mix well
- Custard mixture into the pumkin and steam for 45 minutesor well done
- Cut the pumkin custard into pieces and serve.
