Chor Muang (Thai Steamed Dumpling) Traditional Thai Appertizer.

Chor Muang (Thai Steamed Dumpling)

Thai Traditional Appertizer.

 

 

 

Sawas dee kha-(Hello)
 Today I had a very special menu Chor Muang -( Thai Steamed Dumpling) is royal Thai Cuisine which is required for refinement. It show the unique Thai art and deserves to preserved.

The flavor could be make with pork, shrimp, or chicken filling stir-fried with coriander root, garlic and pepper."Chor Muang" is a unique desert of Thailand , is completed and worthy of conservation. The way to do that is through the use of hands to hold the shape of the pleat.  Foods with high humidity, can not be stored for long that is why Chor Muang can be difficult to find.

 

 



 

 

Ingredients Filling

 

1.  1 Cup Minced Chicken

2. 1/2 Cup Chopped Onion (finely choped)

3. 1 Tbsp Garlic

4. 1 Tbsp Coriander root

5. 2 Tsp Ground black pepper

6. 3 Tbsp Fish sauce

7. 3 Tbsp Palm sugar

8. 1 Tbsp Sugar

9. 1 Tsp Salt

10. 1/4 Cup Chicken stock or water

11. 1 Cup Vegetable Oil.

12. 1 Cup Minced garlic

 

 

 

 

Method

1. Pound coriander root, garlic and pepper thoroughly.
2. Heat the oil. Add the mixture above (ground garlic, coriander root and pepper)stir - fry until fragant.

3. Add chicken, onion and stir to combine.
4. Season with fish sauce, palm sugar, sugar, salt and chicken stock or water. Taste and leave to cool.

 

 

 

 

How to Cook Chor Muang (Thai Steamed Dumpling)

Flour mixture
1. 2  1 /2 Cup. White non-glutinous rice flour
2. 1 Tbsp. Arrowroot flour
3. 2 Tbsp of Tapioca flour
4. 2 Tbsp. Glutinous rice flour
5. 1 1/2 Tbsp. Water (or Anchan water)
 

* Anchan water is Butterfly pea flower soak in warm water. 

* Coloring for this appetizer is obtained from Butterfly pea flower .

 

 

1. Knead rice flour, tapioca flour, Arrowroot flour together with Anchan water. Then add oil and stir to combine. 

 

2. Stir constantly  in a brass pan until the mixture become opaque and is done. Remove from heat. . Add in some starch for kneading.  Knead until the mixture form a smooth elastic dough that don't stick to your hands. 

                                            

 

                                             

3. Divide the dough into equal pieces.

Cover and make like a flower shape with tweezer.

 

                                                      
 

 

 

Now we are making Chor Muang together

and everyone having fun making them.

 

 

 

Some of them are beautiful and some of them are special.!

 

 

Then

 

  

4. Steam in banana leaves for about 5 minutes. Sprinkle with garlic oil.
 

  

5. Serve with lettuce or fresh coriander and chilli.

Enjoy !!

 

 



 

A new calf is born on our farm

We are looking forward to being with you as you grow

Deep Fried Banana ~ Gluey Thod

Out in on the rice farm

 

 

Big day of cooking at our school

Photo & Video Contest

Hello Class

As you all know May, and I love taking lots of photos and videos during class, we do our best to post each day to our Face book page and website.  

Now that we have so many we thought it would be fun to have a Photo and Video contest: the winner will be determined by your votes. We were thinking that we could make the prize something that you could gift to some of your friends, a half price class for two people? Or even making a highly discounted package prize, Guest house – cooking class – trekking??? What do you think would be an appropriate prize?

Follow the link to our websites photo & Video page and scroll down to find your day; or any day you like and post the link to our Page as your vote.  The month of June and July will be up loaded this week but most of the photos can be found on Facebook. * If you can’t find your photos, please ask….We have everything!
As you can tell this contest is a work in progress, and are looking forward to seeing what happens!Your crowdsourcing is greatly appreciated!
Best of luck!
May & Jason           Photos & Video

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