Kang Hed Top (Mushroom Soup)

As the rainy season approaches, numerous local vegetables starts blossoming, especially the puffball mushroom aka hed top which is now an agricultural product exported worldwide. To Chiang Mai people, this mushroom is regarded as a rare and expensive ingredient, used in several dishes. One of them includes hed top soup with mamao leaves (Lyonia Ovalifolia), a type of sour local plant widely purchased in the markets. Here's the recipe of this awesome seasonal dish.

Wash the mushrooms. Crush a pinch of shallots, garlic and dried chili, add 1 tablespoon of Thai shrimp paste, then mix them together. Add the paste and mushrooms into the pot with boiling water. Leave them for approx. 20 minutes and add the mamao leaves. Season with fish sauce or soy sauce and serve.

Spicing up New Year 2008

Happy New Year 2008

May your days in the Year 2008 be filled with...

Lots of Love, Joy, and Happiness. And may all your dreams and wishes come true.

It's never to be late to give your the cocktail recipes. Well, the party always makes me feel good. The first thing to do so is lets get the party ideas flowing with the list of your closed and familiars. Now that the idea about to get the bar together. If you know what your friends like to drink, it's easy to keep the bottles lined up and let everyone help themselves. This can be rather boring, though.

My recommend is to have two or three punch bowls and let guys pitch in while you make them. There are a couple of really brilliantly, and then some more. Try them all. Also keep plenty of ice, disposable glasses, plates and cutlery handy!

Today Punch -- Lets get brooze!

Ascot Day

Glass: Champagne flute

Ingredients:

• 30 ml fresh Strawberry puree or 15 ml Monin Strawberry syrup
• Chilled Champagne or Sparkling wine to top

Garnish: Spring of Mint leaves, Slice of Lime or Fresh Strawberry!

Method: Put Strawberry puree or syrup into glass. Top with chilled Champagne or sparkling wine. Drop in the Mint leaves.

FRENCH CROISSANTS

My friend give this link for baking great croissant

FRENCH CROISSANTS

• 1 pkg. yeast
• 1 tsp. sugar
• 3 c. flour
• 1/2 tsp. salt
• 1 c. butter
• 1 egg, beaten

Follow the direction:

Dissolve yeast in 1 cup warm water. Stir in sugar. Combine flour, salt, 1/4 cup butter and yeast mixture in bowl; mix well. Knead until smooth. Cover; let rest for 20 minutes. Roll into large rectangle on floured surface. Place remaining butter in center of dough. Fold dough in thirds from narrow ends. Chill for 1/2 hour. Roll; fold again. Chill for 1 hour. Roll, fold and chill again. Chill for 1 hour. Roll, fold and chill again. Roll to 1/4 inch thickness. Cut into squares. Cut each square diagonally. Brush with beaten egg. Roll from wide side. Place on baking sheet. Let rise in warm place for 1/2 hour. Bake at 425 degrees for 15 minutes or until brown.

Taste of Melt

How are you doing? I'm doing well as I take a holiday back to my hometown (Chiang Mai) -- Huhhhh! Home Sweet Home

Strawberry Mousse Cake



Before I left my lovely place, doing fovorite was strawberry mousse cake I got recipe from my sis-in-law last sunday. So just trying out a new recipe and fortunately it turns out great!!

STRAWBERRY YOGURT MOUSSE:

• 1 1/2 envelopes unflavored gelatin
• 1/4 cup cold water
• 2 cups whole strawberries
• 1/3 cup granulated sugar
• 2 tbsp. lemon juice
• 1/2 cup plain yogurt
• 1/2 cup whipping cream

In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and purée berries.
In a small saucepan combine purée, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat.

Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until firm; fold into mousse and return to fridge.

Sponge Cake:

• 3 eggs
• 1 pinch cream of tartar
• 1/2 cup granulated sugar
• 1/4 teaspoon lemons
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1 pinch salt

Slice 1 inch layer from the top of the cake, lift off in 1 piece and set aside.
Hollow out cake leaving 3/4 inch border on sides and 1 inch border on the bottom. Then spoon strawberry mousse in and over cake

Whip the remaining 1 cup of whipping cream in small deep bowl at high speed or until thickened; beat in sugar and vanilla until soft peaks form. Frost cake with whipped cream.

Sweeten with sugar and spread evenly over top and sides of cake. Put slice fresh strawberries in circle around the top and bottom edges of the cake. Refrigerate until serving time.

Devil's Chocolate

"Closer to a Dessert than a Hot Drink"

Chocolate has also been called the food of the devil. Well! ... How do you like your hot chocolate? Whatever your preference, be it kicked up with a shot of your favorite liqueur or thick and decadent.

Mine is thick hot chocolate, creamy but not too sweet ... Ummm!!

Today I had join my friend birthday party at Sweet Sin Cafe. The notable hot drink (for me) is Devil's Chocolate that the waitress gave me a detail as it'd be my favorite "Thick Chocolate" ahhh! it just (hot) chocolate ... lukewarm, light and too sweet. Also cakes are not taste like others recommended.

Let's look at my real "Thick Chocolate", might be your favorite as well.

... the taste is very creamy and rich with chocolate but that is certainly not an everyday drink. Unlike coffee, chocolate has to be served steaming hot, never lukewarm. I had this hot chocolate when I was in Leeds, UK and it was the thickest, smoothest hot chocolate drink I have had anywhere. This is highly recommended!

• 2 squares BAKER'S Unsweetened Baking Chocolate
• 1/2 cup sugar
• 1/2 cup water
• 4 cups milk

Place water and chocolate in heavy medium saucepan; cook on low heat until chocolate is completely melted and mixture is well blended, stirring constantly with wire whisk. Add sugar; mix well. Bring to boil on medium-high heat. Boil 3 min., stirring constantly. Gradually add milk, stirring with wire whisk until well blended.

Stir this until it is a smooth paste. Heat this mixture continually stirring with a whisk while pouring in milk. Bring to a simmer and hold for 10 minutes (stirring often).
When the mix thickens to the consistency of unset pudding it is ready.

Pour into mugs and enjoy!

Le Cordon Bleu

LE CORDON BLEU WORLDWIDE LEADER IN CULINARY EDUCATION

Le Cordon Bleu’s role as an educational leader at the forefront of the hospitality industry. Founded in Paris in 1895, today the presence of Le Cordon Bleu encompasses 26 international schools in 15 countries, attended by more than 18,000 students every year. The origin of the expression “Cordon Bleu” comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary.

In less than nine months, it is possible to obtain Le Grand Diploma Le Cordon Bleu, which is recognized worldwide by culinary professionals; the international passport to a great career. Most recently Le Cordon Bleu International has launched Associate Degree and Diploma courses in Restaurant and Hospitality Business that are accredited in North and South America, and in Australia the Bachelor and MBA degrees in International Hotel and Resort Management and Master of Arts in Gastronomy.

Today I come to tell the cooking and baking lovers in Thailand that ...

"Le Cordon Bleu College of Culinary Arts, Thailand has been opened now at Dusit Dhani Hotel, Bangkok"

Original Ceasar Salad

Ceasar Salad Recipes

Ingredients:
Romain lettucecroutonsparmesan cheese
Dressing:
1/2 cup olive or other salad oil1 clove garlic(crushed)1 egg1/2 can anchovies or anchovie paste to taste(optional)1 tsp worcestershire sauce1 tsp lemon juice1 tsp vinegar(regular or flavored)

Gently wash wash a few leaves of lettuce in a bowl of cold water. Dry the lettuce. Then gently break the leaves into slightly larger than bite-size pieces and put into bowl.

In a mixing bowl add the dressing ingredients and mix with a whisk or electric mixer.

Add parmesan cheese and croutons to the lettuce and gently toss. Add dressing just before serving.

Add dressing sparingly, gently tossing salad until the leaves are barely coated.

There are lots of add-ons you can add to ceasar salad recipes to make them into full meals.
Sliced/cubed chicken or steak is quite popular. Shrimp, prawns, crab, lobster and scallops are also the favorite.

Bon Appitize!