Thai Minced Chicken Salad, Thai Coconut Pudding, Spicy Thai Omelets, Refreshing Coconut Drink And Coconut Rice by Zarnak Sidhwa

Ingredients For Thai Coconut Pudding:

• Coconut milk 1 can
• Eggs 2
• Salt a pinch
• Rice flour 1/2 cup
• Coconut essence 1 tsp
• Vanilla essence 1 tsp
• Sugar  1/4 cup

Ingredients For Topping:

• Coconut cream/ cream/ ice cream  4 tbsp
• Toasted dry shredded coconut  2-3 tbsp

Method:

1. Mix 1 cup coconut milk, eggs and pinch of salt.
2. Sprinkle the rice flour and beat until smooth.
3. Add both the essences and the sugar.
4. Beat until smooth.
5. Grease 4 ramekins with oil. Ladle the batter into these ramekins, filling to 3/4.
6. Place ramekins inside a baking dish.
7. Pour some water into this dish so that it reaches halfway up the sides of the ramekins.
8. Place carefully in the oven Bake at 180 degrees for 30-35 minutes, or until puddings are set.
9. A skewer inserted into the center should come out clean.
10. To serve Pudding Cakes: Loosen with a knife and remove by turning upside down over serving plates.
11. Add a dollop of the coconut cream or whipped cream or ice cream and a sprinkling of toasted coconut.
    

Ingredients For Thai Minced Chicken Salad:

• Lemon grass 2 stalks
  
• Lime grass  4
  
• Fresh red chilies 2
  
• Garlic 3 cloves
  
• Ginger 1 piece
  
• Chicken mince 1/2 kg
  
• Red chili powder 1 tsp
  
• Oil  2 tbsp
  
• Thai Fish Sauce 1 tbsp
  
• Onion, Chopped 1
  
• Spring onion 1
  
• Chicken stock 1 cup
  
• Lemons (juice) 2 lemons
  
• Mint few
  
• Basil leaves few
  
• Coriander leaves   few

Ingredients For Serve:

• Cabbage leaves few
  
• Lemon wedges few
  
• Deseeded cucumber a little
  
• Bean sprouts a little
  
• Salad  a little

Method:

1. First grind the ginger, garlic, lime leaves, red chilies and lemongrass.
2. Heat oil, add ground paste, saute add the mince, red chili powder  fish sauce, onion, spring onion, lemon juice, remove from fire and add the mint, coriander and basil leaves.
3. Serve the salad in cabbage leaves and with lemon wedges, deseeded cucumber bean sprouts and salad.
   

Ingredients For Spicy Thai Omelets:

Ingredients For Omelets:

• Eggs 4
  
• Water 2 tbsp
  
• Spring onions 3
  
• Coriander  2 tbsp
  
• Oil  for frying
  
• Soya sauce  to serve with

Ingredients For Filling:

• Spring onions 3
• Small shrimp 1/4 kg
• Fish fillet 1/4 kg
• Coriander leaves as required
• Green curry paste 1 tbsp
• Thai fish sauce 1 tsp
  

Method:

1. For Omelets: Prepare omelets by placing the eggs, water, spring onions, and half of the coriander in a bowl.
2. Beat the mixture in the bowl.
3. Then set aside.
4. Heat 1 tbsp of oil, add the mixture and cook the omelets.
5. Place the omelet on a plate.
6. Repeat the procedure to remaining mixture to make more omelets.
7. For Filling: Heat 1 tbsp of oil.
8. Add the spring onions and shrimps and fish fillets.
9. Cook until cooked through.
10. Transfer cooked filling into a food processor and process for 30 seconds, or until just mixed.
11. Add the coriander, curry paste and fish sauce and process again  to a coarse mixture.
12. Baking the spicy thai omelet Preheat the oven to 190 degree C.
13. Arrange the omelets on a cutting board.
14. Put a quarter of the seafood mixture in the center of each omelet.
15. Roll one side of each omelet over the filling and fold in the adjacent sides to cover the filling.
16. Fold up the omelet to make a small, square pocket.
17. Transfer to a dish and bake in the preheated over for 10-15 minutes, or until lightly browned and cooked through.
18. Serve immediately with soya sauce.

Ingredients For Coconut Rice:

• Rice 1 cup
  
• Coconut milk 2 1/2 cup
  
• Ginger 1/2 inch piece
  
• Coriander leaves 2 tbsp
  
• Green chili 1
  
• Salt as per taste

Method:

1. Blend all ingredients well and serve immediately.
2. Take a vessel, place rice, coconut milk, and other all ingredients.
3. Cook on high heat or medium heat; stir the rice in between from sticking to the bottom.
4. Once the coconut milk starts bubbling and the rice has absorbed the milk almost, can see holes in the rice, but still moisture and liquid is there, reduce the heat to low and close the lid.
5. Cook till the rice is cooked and has absorbed the entire liquid and fluffy.

Ingredients for Refreshing Coconut Drink:

• Fresh coconut water 1 cup
• Lemon 1
• Crushed ice 1 cup
• Caster sugar 1 tbsp
• Mint leaves 3-4
• Blue food color 1-2 drops
• Black salt 1/4 tsp

Method:

1. Blend all ingredients well and serve immediately.