Coconut Milk (Nham Kati)
Thick milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed.
Use cold coconut cream and hot wok, it will sizzling immediately for quick oil separated.
When you cook coconut for soupy dish as soup and dessert, try to not boil it.
Otherwise when hard boil you coconut milk will broken and cloudy.
Just simmer or pasteurize.
Nutrients Coconut milk contains many vitamins, minerals and electrolytes, including potassium, calcium and chloride.
Saturated Fat The saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it's high in saturated fat, coconut can aid in weight loss.
Lauric Acid Half the medium-chain fatty acids in coconut milk are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut milk can help boost the immune system.
Dairy-Free Coconut milk is a dairy-free alternative for those who are lactose intolerant or allergic to animal milk. This vegan drink is also soy-free, gluten-free and nut-free.
Relief of Ailments Coconut milk is known to relieve the symptoms of sore throats and ulcers.
Skin Care Coconut milk is used in skin-care products to moisturize the skin and relieve dry skin and rashes. It also can be used on the hair and in baths.
Deep fried fresh leave as hot basil, sweet basil or keffire lime leave, suit to serve which are appetizer dishes.
Holy basil mostly use for stir fried dish
Sweet basil mostly use for curries.
Hairy basil mostly use for soup.
Khoa Niew (sticky rice)
Use the special sticky rice " kiew ngoo" to appropriate.
This kind of sticky rice are proper for Thai desserts.
When you peel mango make sure you peeled all skin off,
Otherwise it will be turn dark no good presentation and appetite.
Krathong Tong means golden cup in Thai. To prepare the cups, a special brass mold with a long handle is used. Dipped in heated cooking oil and then into a egg-yolk, coconut milk as flour batter, the thin shells that form around the mold are fried in hot oil to create pleated golden cups
The mold maintain by soak in the oil when you storage. !!!!!