Bangkok Trip 24 to 27 May

Our lodging at Evergreen Hotel & Service Appartment. 

     

The Hotel Lobby.

     Dinner at Kaizen Japanese Restuarant. The sashimi is very fresh and is not expensive. We wanted to 

     order Sake but it was Vesak Day and that day most of the Bars and Restaurants don't sell alcohol as 

     a respect to the Buddha.   

Sashimi Spread

This dish is called Sexy Roll. The presentation is nicely displayed and the roll is superb.

 
Some of my purchases from  Platinum. Some are gifts to give away. Love the furry slippers.

Dinner @ MBK Food Court. The Braised Pork Limbs is a must to try, very tender and not oily.

The Dessert is a must to try too and not forgetting the Oyster Omelette.

The Coconut Ice Cream @ Chachutak is so yummy. Luckily we managed to try this as it sold out very fast.

The Bird Nest Added with Fresh Raw Egg comes with a glass of Gingseng Tea. So yummy. 

The Menu for the Bird Nest starting from $200 to $1200 Bahts.

The different grade of Bird Nests

Dinner at Chinatown. The Shark Fins Soup is so delicious.

The Chinese Bakery Shop at Chinatown. We bought quite a number of chinese pastries back.

My favourite Aromatherapy Shop at Chachuchak. The essential oils is a must to buy. Will definitely come back here again to buy more of the essential oil.

 

The road side Zi Cha stall. Food wise is not bad and not expensive too.

Our simple dinner which we tarbao back.

KFC for Lunch. The chicken is more tender and juicy compared to home.

Having my favourite Capucinno at Black Canyon Coffee with Patai before boarding to home.

Egg Tarts

    Egg Tarts

  Ingredients

  250g Butter - cut into small cubes

  100g Sugar

   1      Egg

  500g  Plain Flour

  50g    Baked Almond Powder

Egg Filling

  400ml Water

  120g     Sugar

  200ml  Evaporated Milk / Fresh Milk

  6          Egg Whisked and strained

Method

1. Preheat oven to 150 degress celcius.

2. Grease about 23 tarts moulds.

3. Cream butter and sugar till white and add in egg.

4. Add in flour slowly and knead well, then place into tart moulds.

5. Pre-hear the shells at 180 degrees celcius for 15 mins till 3/4 cooked.

6. Boil water, sugar and leave to cool completerl before adding in evaporate milk and beaten eggs. Strained.

7. Pour filling into tart pastry and bake at centre rack at 150 degrees celcius for about 20 to 25 mins. 

Chocolate and Vanilla Marble Cake

    Chocolate and Vanilla Marble Cake

Ingredients

225g Butter

225g Castor Sugar

4 Eggs

2 tsp vanilla extract

225g Plain Flour

2 tsp Baking Powder

50ml Milk

50g Cocoa Powder, sifted

 
Method

1. Preheat the oven to 180C/gas 4. Butter and flour the sides of a 20cm cake tin and line the base with greaseproof paper.

2. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.

3. Whisk the eggs and vanilla extract together in a small bowl. Gradually add the eggs to the butter mixture, beating all the time. Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine.

4. Tip half of the cake mixture into another large bowl and, into this bowl, fold in the sifted cocoa powder.

5. Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter, then with a skewer or similar implement, gently draw swirls through the cake mixture to ‘marblise’ it. Don’t overmix or you won’t have that wonderful marble effect. Bake in the oven for 45 minutes or until a skewer inserted into the middle comes out clean.

6. Turn the cake out onto a wire rack and allow to cool before serving. 

 * Recipe adapted from Rachel Allen Bake

Classic Mushroom Soup

   

   Classic Mushroom Soup

Ingredients

1 Pkt   Chicken Stock
200g   Fresh Shitake Mushroom ( cut into 1/4 pieces)
200g   Button Mushroom (cut intp 1/4 pieces)
1         Big Onion ( cut into small pieces)
100g   Clarified Butter
Fresh Cream to taste

Method

1. Heat up the stock pot, add in clarified butter and onion.
2. Stir fry short while and add in mushrooms.
3. Cook until brown and flavourful.
4. Add in chicken stock, enough to cover the mushroom.
5. Bring to boil and then simme for abt 1/2 an hour.
6. Blend the mushrooms, add in cream, more chicken stock if necessary.
7. Bring the mushroom soup to boil and add salt to taste.
8. Serve.

To clarify butter

1.  Melt in a sauce pan and bring to boil. Don't stir.
2.  Once boiled, scoop up the foam from the top layer.
3.  Pour the clear butter oil into the stock pot you intend to use for cooking the mushroom soup.
     You will see some residue of the butter milk. Leave it.
4.  Done.



Ice Jelly with Peach Topping

Refreshing Ice Jelly for the hot weather.

Ingredients

• 1 packet of Jelly Powder
• 1 liter of water
• 1 tin of Peach
• Lime

Method

1. Pour 1 packet of ice jelly powder into 1 liter of  water and bring to boil.
2. Let the solution cool and chill  in the refrigerator.
3. Serve chilled with Peach , blended ice and lime juice.

Chinese Bread Stick ( 油条 )

油条  is one of the most popular breakfasts amongst Chinese communities in Asia. It is a breadsticks fried in pairs. Can eat it as it is or cut into small chunks. Is one of the most versatile and widely-consumed food. Is usually served with hot soya milk, porridge, Chinese spare rib soup and rojak.


   The process of making the Chinese Bread Stick

   Chinese Bread Stick ( 油条 )

 
   Ingredients

   125g Bread Flour
   125g Plain Flour
    7g    Salt
   135g Milk
   1       Egg
    8g    Vegetable Oil
   3.5g  Baking Powder
    3g    Baking Soda 

Methods

1) Mix the flour and baking powder and baking soda in a large bowl.
2) Add the salt, oil and milk. Mix well and make a dough.
3) Knead the dough with hand for 3 minutes.
4) Cover and let the dough rest for an hour.
5) After an hour, knead the dough for about 10 minutes more.
6) Put the dough in a plastic bag and seal it and keep in fridge overnight.
7) The next day, take the dough out and put it on a floured surface.
     Knead till it is soft enough.
8) Roll the dough until approx. 1/2cm thick and square in shape, cut evenly into 4 pieces, then cut
    each piece into 8 strips.
9) Take one strip and place on floured board and another strip on top, press lightly and then use a
     chop stik lengthwise along the centre.
10) Deep fried until golden brown.

Ang Ku Kueh ( 红龟糕 )

    

This is one of the famous traditional Chinese desserts, it was served in many Chinese festivals. Ang ku kueh is a must during a fullmoon of a newborn together with red eggs to symbolize the happiness of the arrival of a new family member.

    Ingredients for the Ang Ku Kueh

   Before Steaming

   

    After Steaming

Materials :

Ang Ku Kueh mould
Banana leaves, cut into small rectangular pieces

Ingredients for skin:

300g glutinous rice flour
150g sweet potatoes
2 tablespoon of corn oil
2 tablespoon of sugar
1/8 teaspoon of red food colouring
1 cup of warm water

Peanut Filling:

300g raw unsalted peanuts (without shells)
1 tbsp white sesame seeds
1 tbsp oil
2 tbsp water
100g sugar
.
- Roast the peanuts in the oven at 160ºC for 15 mins
- Allow to cool, remove the skins and chop them coarsely in the food processor
- Dry fry the sesame seeds in the wok over low-medium heat until fragrant and slightly brown.
- Remove and crush the sesame seeds
- Place all ingredients in a mixing bowl and mix them thoroughly with your hand
- Add a bit more water if the mixture turns out too dry and crumbly
- Form them into small compact balls that will suit the size of the And Ku Kueh mould

Instructions for making the skin:

1. Boil the sweet potatoes for 10-15 minutes till cooked and soft. Mash the sweet potatoes.
2. Mix the red colouring into the cup of warm water.
3. Pour the glutinous rice flour into a mixing bowl and add mashed sweet potatoes, sugar and corn oil. Mix the ingredients, and add the colouring water slowly, until the dough is formed. Knead the dough well and add more oil to make sure it doesn’t stick. Leave dough aside to settle for 30 minutes.
4. Take an amount of dough enough to fit into mould and flatten it. Put a small ball of the peanut filling onto the centre of the flatten dough and then pinch and seal the edges to enclose the filling.
5. Apply oil over the dough and press it into the mould. Turn the mould over and knock it lightly to dislodge the compressed dough. Apply oil on a piece of banana leaf and place the dough on top of it.
6. Place the prepared Ang Ku Kuehs in a steamer and steam for 10 minutes on high heat.
7. Remove the Ang Ku Kuehs from the steamer and apply a coat of oil to prevent them from sticking