Thai Cook Chutima Recipe Reviews (Pg. 1) - (12580886)

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Thai Cook Chutima



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Thai Noodles

Reviewed: Nov. 27, 2011
Thanks Sharon for sharing the recipe. May I add a little note for member TAPJ? This recipe calls for peanut sauce, but if it's not your liking you should try ground roaster peanuts. Here in Thailand that is what we use in various noodle dishes. Just 1-3 table spoons (I often put 4 spoons!) per dish. Roast and grind (traditionally with pestle and in a little mortar) or very quickly blend (on pulse) to a corse and crunchy texture. Do not mash it to pulp! Sprinkle it before serve or quickly toss it last to keep them crunchy.
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Sweetened Bananas in Coconut Milk

Reviewed: May 9, 2011
For LindaK, you're right, it's too much sugar for most people. Try just 1/4 cup of sugar for 1.5 cup of coconut milk. If you like it richer, thicker, creamier, you should use only 1 cup of coconut milk, then at the end add 1/2 cup of coconut cream, stir well, then remove from heat. Important fact, the common bananas as we know it, are not right for this dessert. They're to soft, perfect eaten as daily fruit or for cake and muffin, but not for Asian dessert as this. In Thailand we have harder, shorter in length, bananas. They're firmer and heavier. Ideally you don't use the ripe ones for this recipe. They should be half way to 70% ripe.
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8 users found this review helpful

Anu's Bhapa Doi

Reviewed: May 8, 2011
Wow... What national is this recipe (Indian, Mexican, or totally fusion)? I will try it next weekend. Are you sure we don't need any flour? Will it stay formed?
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4 users found this review helpful

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