Thai Rice Flour Muffins (Kanom Tui Fu) Recipe (Resep Thai Rice Flour Muffins (Kanom Tui Fu) )

Thai Rice Flour Muffins (Kanom Tui Fu) Recipe (Resep Thai Rice Flour Muffins (Kanom Tui Fu) )

This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.

Ingredients for 4 Muffins :

-125 gms Rice Flour
-125 gms Sugar
-125 ml Rose Water
-1 Teaspoon Fresh Yeast
-1 Teaspoon Baking Soda
-Food Colouring (Optional)


How to Cook :

1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft.
2. Add sugar, and the remaining rose water and the baking soda.
3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sections and colour each section separately.
4. Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.
5. The mixture should be thick but still fluid. Fill each paper or foil cup to just below the top, the mixture will expand during cooking.
6. Place in a Chinese steamer for 10 minutes. You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.
7. Serve cold.


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Tom Yum Koong Soup Recipe ( Resep Sup Tom Yum Koong )

Welcome back again to seleranusantara , now selera nusantara is being global web that serve many recipes from all around the world , not only from asia. Today we'll share one of best soup recipe from Thailand , named Tom Yum Koong soup soup recipe or more famous as resep sop Tom Yam , This soup have a vey fresh taste , little bit sour, sweet and spicy. Just follow the instruction and the right ingredients, and happy cooking friends and the result should be wonderful.

Ingredients :

- 1/2 pound medium shrimp - peeled and deveined
- 12 mushrooms, halved
- 1 (4.5 ounce) can mushrooms, drained
- 4 cups water
- 2 lemon grass
- 4 kaffir lime leaves
- 4 slices galangal
- 4 chile padi (bird's eye chiles)
- 1 1/2 tablespoons fish sauce
- 1 1/2 limes, juiced
- 1 teaspoon white sugar
- 1 teaspoon hot chile paste
- 1 tablespoon tom yum soup paste (optional)

How to Cook :

1. Trim lemongrass and cut into matchstick size pieces.
2. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
3. Trim lemongrass and cut into matchstick size pieces.
4. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

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