BAANFARM

RECIPES FOOD

The secret of Thai recipe

 Best Taste

WELCOME DRINKS

BUTTERFLY PEA TEA

Ingredients
30 dried butterfly pea flowers
2 liters of clean drinking water
5 lemons
Sugar 2 tablespoons Prepare Time Cook Time
5 Minutes 5 Minutes
Method
1.Take the butterfly pea flowers and wash them clean.
2. Bring the water to a boil. Put the butterfly pea flowers into the pot. Boil for
just 5 minutes, once the color has faded turn off the heat. Scoop out the
butterfly pea flowers. Add granulated sugar and stir until the sugar dissolves.
Tip: Add sugar as desired.
3. Squeeze the lime in and season as desired.
4. After add the lime juice, the water will turn purple.
5. Enjoy a refreshing drink.
APPETIZER
 Fresh Spring Rolls

Method
1. When the raw materials have are prepared. Heat
oil in a pan, when hot, add eggs. Then add
cucumbers, carrots, mushrooms, spring onions, white
pepper, soy sauce, glass noodles, and cabbage. Stir-
fry until cooked.

2. Put rice paper in a bowl of water for about 10

seconds and place on a cutting board or plate.

3. Put the vegetables about 1/3 of the way into the

rice paper.

4. Roll forward halfway and stop. Fold left and right

together. Then roll it to the top.

5. Slice and serve with sweet chili sauce.

Ingredients
Rice paper 3
Lettuce 100 grams
Long coriander 20 grams
Sweet basil 20 grams
Tofu 20 gram
Egg 3
Water 1 bowl
Soy sauce 1 tablespoons
Palm oil 1 tablespoons
White pepper 1 teaspoons

Prepare Time Cook Time

10 Minutes 10 Minutes
 Papaya Salad

Method
1. Put chilies and garlic in a mortar and mix well.

2. Add palm sugar, lime, fish sauce, peanuts and

mix well. [veg: use soy sauce]

3. Add papaya, carrots, eggplant, tomatoes and

mixed together.

4. Pour in your plate and on top with peanuts or

dried shrimp. Served with fresh vegetables

Ingredients
Sliced green papaya 100 grams
Sliced carrot 50 grams
Garlics 3
Tomato cut half and quarter 1
Eggplant cut half and sliced 1
Dried chilli 2
Lime juice 1 tablespoons
Fish sauce [veg: 2 tablespoons of soy sauce] 2 tablespoons
dried shrimp or baby shrimp 1 teaspoons
Palm sugar 1 tablespoons
MSG [Monosodium glutamate] 1/2 teaspoons
peanuts 5 grams

Prepare Time Cook Time

10 Minutes 15 Minutes
Deep Fried Spring Rolls

Method
1. Cut tofu in half, then cut into small pieces, followed by
slices of carrot and white cabbage. As for the glass noodles
you don't have to do anything.

4. Add oyster sauce and white pepper and mix well.

[veg: use mushrooms sauce]

5. Put the ingredients into the spring rolls about 1/3.

6. Roll forward halfway and stop. Fold left and right together.
Then roll it over the top and use cornstarch or maizena to
cover the folded part like a glue.

7. Prepare oil and use maximum power. Fry until golden.

8. Cut and serve with chili sauce.

Ingredients
Rice paper 3 sheet
Sliced carrot 20 grams
Glass noodles 20 grams
Sliced tofu 20 grams
Sliced white cabbage 20 grams
Oyster sauce 1 teaspoons
Cornstarch or Maizena 1/2 teaspoons
Palm oil 2 tablespoons

Prepare Time Cook Time

10 Minutes 15 Minutes
Spicy Chicken Salad

Method
1. Pour water in the pot and put the chicken.

2. Keep stirring until chicken is cooked.

3. Put ground sticky rice, chilly powder. Fish

sauce and lime juice. [veg: 2 tablespoons of
soy sauce]

4. Put spring union, mint leaves, shallot and

mixed together.

5. Pour in dish and served.

Ingredients
Chicken mince 50 grams
Sliced shallot 10 grams
Sticky rice powder 2 teaspoons
Chiily powder 1 teaspoons
Lime juice 1 tablespoons
Water 2 tablespoons
Coriander 10 grams
Fish sauce 2 tablespoons
Mint leaves 10 grams

Prepare Time Cook Time

15 Minutes 15 Minutes
 Deep Fried Bread
With Pork

Method
1. Add minced pork, soy sauce, white pepper and
coriander mixed together.

2. Cut the bread into 4 pieces. Place the

well-mixed minced pork on the bread and press
down firmly.

3. Prepare a frying pan and add palm oil until it

reaches the desired consistency. Fry the pork side
first and fry until golden brown.

4. Serve with chili sauce.

Ingredients
Pork chop 30 grams
Slice bread 4
Soy sauce 1 teaspoons
White pepper 1/2 teaspoons
Coriander 10 grams
Palm oil 2 tablespoons

Prepare Time Cook Time

15 Minutes 10 Minutes
SOUP
Glass NoodlesWith
Vegetables Soup

Ingredients
Minced chicken 150 grams
Sliced white cabbage 100 grams
Crispy garlic 1 teaspoons
Soy sauce 2 tablespoons
Cut spring onion 50 grams
Cut celery 50 grams
White pepper 1 teaspoons
Mushroom stock 1 teaspoons
Mushroom 1 shiitake
Glass noodle 50 grams
Water 1 cup
Sliced carrot 50 grams
Garlic 3

Method
1. Put water in a pot and boil, add garlic,
then add mushroom power, white
pepper, crispy garlic and soy sauce.

2. Add the minced chicken and the

chopped sliced white cabbage,
mushrooms and carrots followed by
glass noodles

3. Add spring onions and celery.

4. Pour into cups and serve.

[veg: use tofu instead of

pork, chicken and seafood]
Chicken In Coconut Milk
Soup (Tom Kha Kai)

Ingredients
Chicken 75 grams
Mushroom power 1 teaspoons
Coconut milk 1 cup
Lime juice 1 tablespoons
Chopped coriander 20 grams
Fish sauce 1 tablespoons
Onion cut half and quarter 1
Tomatoes cut half and quarter 1
Lemon glass 1
Sliced galangal or Thai ginger 1
Kaffir lime leaves 2 leaves
Fresh chilies Depends on you

Method
1. Put coconut milk in a pot over high
heat.

2. Add lemongrass, kaffir lime leaves

and galangal, followed by onions,
tomatoes and mushrooms.

3. Add mushroom powder, fish sauce,

followed by chicken and wait until
chicken is cooked.

5. Then let it boil for about 1 minute.

6. Add the coriander and turn off the

gas followed by squeezing the lime.

7. Pour in your plate and it's ready to

eat.

[veg: use tofu instead of

pork, chicken and seafood]
Thai Noodles Soup

Ingredients
Rice noodles 200 grams
Chicken mince 100 grams
Water 2 cup
Coriander 10 grams
Chinese cabbage 50 grams
Soy sauce 2 tablespoons
Mushroom stock 1 teaspoons
Crispy garlic 1 teaspoons
Bean sprouts 50 grams
White sugar 1 teaspoons
Star anis 1/4
Cardamon 1/4
Cinnamon 1/4

Method
1. Put water in the pot. Then add sugar, star
anis, cinnamon and cardamom. Let it boil
for about 2 minutes.

2. Then add soy sauce, mushroom powder,

white pepper, crispy garlic, minced chicken
and stir well until boiling again.

3. Add Chinese cabbage, bean sprouts, rice

noodles and let it boil. Continue to simmer
for about 2 minutes, stirring occasionally.

4. On top with chopped coriander.

[veg: use tofu instead of

pork, chicken and seafood]
Prawns In Coconut Milk
Soup (Tom Yum Kung)

Ingredients
Prawn 75 grams
Mushroom power 1 teaspoons
Coconut milk 1 cup
Chili paste or Chili jam 1 teaspoons
Lime juice 1 tablespoons
Chopped coriander 20 grams
Fish sauce 1 tablespoons
Onion cut half and quarter 1
Tomatoes cut half and quarter 1
Lemon glass 1
Sliced galangal or Thai ginger 1
Kaffir lime leaves 2 leaves
Fresh chili Depends on you

Method
1. Put coconut milk in a pot over high heat.

2. Add lemongrass, kaffir lime leaves and

galangal, followed by onions, tomatoes and
mushrooms.

3. Add shiitake mushroom powder, fish

sauce, chili paste, followed by shrimp, wait
until chicken is cooked.

5. Then let it boil for about 1 minute.

6. Add the coriander and turn off the gas

followed by squeezing the lime.

7. Scoop onto a plate and it's ready to eat.

[veg: use tofu instead of

pork, chicken and seafood]
Spicy And Sour Soup
With Pork

Ingredients
Pork 200 grams
Mushroom power 1 teaspoons
Water 1 cup
Lime juice 1 tablespoons
Chopped coriander 1
Fish sauce 2 tablespoons
Onion cut half and quarter 1 tablespoons
Tomatoes cut half and quarter 1
Lemon glass 1
Sliced galangal or Thai ginger 1
Kaffir lime leaves 2 leaves
Chili powder 1/2 teaspoons
Sticky rice powder 1 teaspoon

Method
1. Put water in a pot over high heat.

2. Add lemongrass, kaffir lime leaves and

galangal, followed by onions, tomatoes and
mushrooms.

3. Add shiitake mushroom powder, fish sauce,

chili powder and sticky rice powder, followed by
pork and wait until cooked.

5. Then let it boil for about 1 minute.

6. Add the coriander and turn off the gas

followed by squeezing the lime.

7. Scoop onto a plate and it's ready to eat.

[veg: use tofu instead of

pork, chicken and seafood]
CURRY
Red Curry Paste

Ingredients
Chopped red dried chilies 8 chilies
Chopped coriander root 1 teaspoons
Chopped kaffir lime skin 1/2 tablespoons
Chopped fresh turmeric 1/2 tablespoons
Coriander seeds 1 teaspoons
Cumin seeds 1/2 teaspoons
Salt 1/2 teaspoons
Shrimp paste 1/2 teaspoons
Chopped garlics 3 tablespoons
Chopped shallots 3 tablespoons
Chopped lemon grass 1 tablespoons
Chopped galangal or 1 teaspoons
Thai ginger

Method
1. Place garlic, onion, turmeric, kaffir
lime skin, lemongrass, and galangal in
a mortar. Then add the coriander
seeds and cumin seeds to the mortar.

2. Add shrimp paste and salt followed

by chili.

3. Pound until smooth like a Instant

curry paste at the local market shops.

Prepare Time Cook Time

10 Minutes 15 Minutes
 Red Curry Soup

Ingredients
Chicken 100 grams
Red curry paste 1 tablespoons
Eggplants [or aubergine] cut half and sliced 30 grams
Coconut milk 1 cup
Coconut cream 1/2 cup
Sweet basil 7-10 leaves
Kaffir lime leaf, tear the stem off 2 leaves
Fish sauce [veg: use soy sauce] 1 tablespoons
Palm sugar 1 teaspoon

Method
1. Put coconut cream in a pot over low heat.

2. Add red curry paste and stir continuously until fragrant.

3. Add chicken and stir until chicken is cooked.

4. Add more coconut milk.

5. Add eggplant and stir well.

6. Season with fish sauce and palm sugar. Let it boil for about 2
minutes.

7. Add basil leaves and kaffir lime leaves.

8. Pour into a bowl and serve with rice.

[veg: use tofu instead of pork,

chicken and seafood]
Green Curry Paste

Ingredients
Sweet basil leaves 5 chilies
Fresh green chilies 10 leaves
Chopped coriander root 1 teaspoons
Chopped kaffir lime skin 1/2 tablespoons
Chopped fresh turmeric 1/2 tablespoons
Coriander seeds 1 teaspoons
Cumin seeds 1/2 teaspoons
Salt 1/2 teaspoons
Shrimp paste 1/2 teaspoons
Chopped garlics 3 tablespoons
Chopped shallots 3 tablespoons
Chopped lemon grass 1 tablespoons
Chopped galangal or 1 teaspoons
Thai ginger

Method
1. Place garlic, onion, turmeric, kaffir lime skin,
lemongrass, and galangal in a mortar. Then add
the coriander seeds and cumin seeds to the
mortar.

2. Add shrimp paste and salt followed by chili

and sweet basil leaves.

3. Pound until smooth like a Instant curry paste

at the local market shops.

Prepare Time Cook Time

10 Minutes 15 Minutes
 Green Curry Soup

Ingredients
Chicken 100 grams
Green curry paste 1 tablespoons
Eggplants [or aubergine] cut half and sliced 30 grams
Coconut milk 1 cup
Coconut cream 1/2 cup
Sweet basil 7-10 leaves
Kaffir lime leaf, tear the stem off 2 leaves
Fish sauce [veg: use soy sauce] 1 tablespoons
Palm sugar 1 teaspoon

Method
1. Put coconut cream in a pot over low heat.

2. Add green curry paste and stir continuously until fragrant.

3. Add chicken and stir until chicken is cooked.

4. Add more coconut milk.

5. Add eggplant and stir well.

6. Season with fish sauce and palm sugar. Let it boil for about 2
minutes.

7. Add basil leaves and kaffir lime leaves.

8. Pour into a bowl and serve with rice.

[veg: use tofu instead of pork,

chicken and seafood]
Panang Curry Paste

Ingredients
Chopped red dried chilies 8 chilies
White peppercorns 1 teaspoons
Chopped coriander root 1 teaspoons
Chopped kaffir lime skin 1/2 tablespoons
Chopped fresh turmeric 1/2 tablespoons
Coriander seeds 1 teaspoons
Cumin seeds 1/2 teaspoons
Salt 1/2 teaspoons
Shrimp paste 1/2 teaspoons
Chopped garlics 3 tablespoons
Chopped shallots 3 tablespoons
Chopped lemon grass 1 tablespoons
Chopped galangal or 1 teaspoons
Thai ginger

Method
1. Place garlic, onion, turmeric, kaffir lime skin,
lemongrass, and galangal in a mortar. Then add
the coriander seeds and cumin seeds to the
mortar.

2. Add shrimp paste and salt followed by chili

and white peppercorns.

3. Pound until smooth like a Instant curry paste

at the local market shops.

Prepare Time Cook Time

10 Minutes 15 Minutes
 Panang Curry

Ingredients
Chicken 100 grams
Panang curry paste 1 tablespoons
Pea eggplants 30 grams
Coconut milk 1 cup
Coconut cream 1/2 cup
Sweet basil 7-10 leaves
Kaffir lime leaf, tear the stem off 2 leaves
Fish sauce [veg: use soy sauce] 1 tablespoons
Palm sugar 1 teaspoon

Method
1. Put coconut cream in a pot over low heat.

2. Add panang curry paste and stir continuously until fragrant.

3. Add chicken and stir until chicken is cooked.

4. Add more coconut milk.

5. Add pea eggplant and stir well.

6. Season with fish sauce and palm sugar. Let it boil for about 2
minutes.

7. Add kaffir lime leaves in your pot.

8. Pour into a bowl and serve with rice.

[veg: use tofu instead of pork,

chicken and seafood]
Massaman Curry Paste

Ingredients
Chopped red dried chilies 5 chilies
White peppercorns 1 teaspoons
Chopped coriander root 1 teaspoons
Chopped kaffir lime skin 1/2 tablespoons
Chopped fresh turmeric 1 teaspoons
Coriander seeds 2 teaspoons
Cumin seeds 1/2 teaspoons
Salt 1/2 teaspoons
Shrimp paste 1/2 teaspoons
Chopped garlics 2 tablespoons
Chopped shallots 2 tablespoons
Chopped lemon grass 1 tablespoons
Chopped galangal or Thai ginger 1 teaspoons
Turmeric powder 1/2 teaspoons
Curry powder 1/2 teaspoons

Method
1. Place garlic, onion, turmeric, kaffir lime skin,
lemongrass, and galangal in a mortar. Then add
the coriander seeds and cumin seeds to the
mortar.

2. Add shrimp paste and salt followed by chili,

turmeric powder and curry powder.

3. Pound until smooth like a Instant curry paste

at the local market shops.

Prepare Time Cook Time

10 Minutes 15 Minutes
 Massaman Curry Soup
With Chicken

Ingredients
Chicken 75 grams
Massaman curry paste 1 tablespoons
Peanuts 2 teaspoons
Coconut milk 1 cup
Coconut cream 1/2 cup
Tamarind juice 1 tablespoons
Onion cut half and quarter 1
Boiled potatoes cut in half and quarters 1
Star anis 1/4
Cloves 1/4
Cinnamon 1/4
Fish sauce [veg: use soy sauce] 1
Palm sugar 1 teaspoons

Method
1. Put coconut cream in a pot over low heat.

2. Add massaman curry paste and stir continuously until fragrant.

Pour the seasoning in your pot.

3. Add chicken and stir until chicken is cooked.

4. Add more coconut milk.

5. Add potato, onion and stir well.

6. Season with fish sauce and palm sugar. Let it boil for about 2
minutes.

7. Pour into a bowl and serve with rice.

[veg: use tofu instead of pork,

chicken and seafood]
Khao Soi Curry Paste

Ingredients
Chopped red dried chilies 5 chilies
White peppercorns 1 teaspoons
Chopped coriander root 1 teaspoons
Chopped kaffir lime skin 1/2 tablespoons
Chopped fresh turmeric 1 teaspoons
Coriander seeds 2 teaspoons
Cumin seeds 1/2 teaspoons
Salt 1/2 teaspoons
Shrimp paste 1/2 teaspoons
Chopped garlics 2 tablespoons
Chopped shallots 2 tablespoons
Chopped lemon grass 1 tablespoons
Chopped galangal or Thai ginger 1 teaspoons
Turmeric powder 1/2 teaspoons
Curry powder 1/2 teaspoons

Method
1. Place garlic, onion, turmeric, kaffir lime skin,
lemongrass, and galangal in a mortar. Then add
the coriander seeds and cumin seeds to the
mortar.

2. Add shrimp paste and salt followed by chili,

turmeric powder and curry powder.

3. Pound until smooth like a Instant curry paste

at the local market shops.

Prepare Time Cook Time

10 Minutes 15 Minutes
 Khao - Soi

Ingredients
Chicken 50 grams
Boiled egg noodles 100 grams
Khao soi curry paste 1 tablespoons
Coconut milk 1 cup
Coconut cream 1/2 cup
Choped coriander 20 grams
Sliced shallots 20 grams
Lime cut into quarter 1
Deep-fried noodles 20 grams
Fish sauce [veg: use soy sauce] 1 tablespoons
Palm sugar 1 teaspoons

Method
1. Put coconut cream in a pot over low heat.

2. Add Khao soi curry paste and stir continuously until fragrant.

3. Add chicken and stir until chicken is cooked.

4. Add more coconut milk.

5. stir well.

6. Season with fish sauce and palm sugar. Let it boil for about 2
minutes.

7. Add egg noodles in your pot and stir well.

8. Pour into a bowl and serve with lime, coriander and shallots.

[veg: use tofu instead of pork,

chicken and seafood]
STIR FRIED
 Pad Thai Pad Thai Sauce
Tamarind juice 2 tablespoons
Palm sugar 1/2 tablespoons
Soy sauce 1 tablespoons
Ingredients Oyster sauce 1 tablespoons
Fish sauce 1 tablespoons
Rice noodles 50 grams [veg: soy sauce 2 tablespoons and mushroom
Shrimp 30 grams sauce 1 tablespoons]
Tofu (Sliced in a small pieces) 20 grams
Bean sprouts 10 grams
Garlic chive (Cut for 1 inch) 10 grams
Egg 1
Method
Palm oil 2 tablespoons 1. Put tamarind juice, palm sugar, soy sauce, fish sauce and oyster soy
Lime juice 1 teaspoons sauce in a bowl and mix well until dissolved.
Peanut 1 teaspoons
2. Place the oil in a pan over the highest heat, add the soybean tofu, then
Dried shrimp 1 teaspoons add the eggs and stir fry, followed by the shrimp.
Pick radish 1 teaspoons
3. Add the noodles and a little water, then stir-fry for about 1 minute.

4. Add the Pad Thai sauce.

5. Add bean sprouts and garlic chives to the pan.

6. Pour into a plate, then add lime juice and peanuts to the pad thai.
 Pad see yu Pad see yu sauce
White sugar 1 teaspoons
Soy sauce 1 tablespoons
Oyster sauce 1 tablespoons

Ingredients
Fish sauce 1 tablespoons
Black soy sauce 1/2 teaspoons
Chicken 30 grams [veg: soy sauce 2 tablespoons and mushroom
Big noodles 100 grams sauce 1 tablespoons]

Method
Egg 1
Chinese cabbage 30 grams
Carrot 10 grams 1. Put palm oil in a pan over high heat.
Oyster sauce 1 tablespoons
White sugar 1 teaspoons 2. Add garlic and stir-fry until golden.
Garlic (smashed with a knife) 3
Soy sauce 1 tablespoons 3. Crack eggs into the pan. Add chicken and stir-fry
until chicken is cooked.
Black sauce 1/2 teaspoons
Palm oil 2 tablespoons
4. Put in the twine.
Fish sauce 1 tablespoons
Peanut 5 grams
5. Add oyster sauce, soy sauce, fish sauce, black soy
Chili powder 5 grams sauce and sugar and stir until combined, followed by
carrots and Chinese cabbage.

6. Pour on your dishes according to the season, such as

chili powder and peanuts.
Stir fried morning glory Morning glory Sauce
White sugar 1 teaspoons
Soy sauce 1 tablespoons
Oyster sauce 1 tablespoons
Ingredients Salted soy bean 1 tablespoons
Water 1 tablespoons
Morning glory (cut In 3 inches) 70 grams
Garlic 3
Chilies 2
White sugar 1 teaspoons
Salted soy bean 2 teaspoons
Method
Palm oil 2 tablespoons 1. Put oyster sauce, soy sauce, sugar, water and salted
soy beans into a bowl and mix well.
Oyster sauce 1 tablespoons
Water 1 tablespoons 2. Put oil in a pan over high heat. And add garlic and
Soy sauce 1 tablespoons chili and stir.

3. Put the morning glory into the pan and add the
prepared sauce and stir-fry for 2 minutes.

4. Pour onto a plate and serve with rice.

Stir fried cashew nuts with chicken Cashew nuts with chicken sauce
Tamarind juice 2 tablespoons
Palm sugar 1/2 tablespoons
Soy sauce 1 tablespoons
Oyster sauce 1 tablespoons

Ingredients Fish sauce 1 tablespoons

Thai chili paste 1 teaspoons
[veg: soy sauce 2 tablespoons and mushroom
Chicken [veg: tofu] sauce 1 tablespoons]
Tomato, cut 4 pieces
Cashew nut or almond

Method
Onion sliced
Spring onion, slice into 1 inch
Bell pepper, cut 4 pieces
1. Make the sauce by mixing oyster sauce, soy sauce, fish sauce,
Oyster sauce [veg:mushroom sauce] palm sugar, chili paste, and tamarind juice together.
Soy sauce
Palm sugar 2. Put the oil in a pan and stir-fry the cashew nuts until brown.
Tamarind juice
Fish sauce 3. Put all the vegetables in.
Thai chili paste
4. Add the chicken and stir until the chicken is cooked.

5. Add the sauce to the pan and mix well.

6. Add the onions and stir well.

7. Stir-fry until cooked. Serve with rice.

 Pad kra praw sauce
Pad kra praw White sugar 1 teaspoons
Soy sauce 1 tablespoons
Oyster sauce 1 tablespoons

Ingredients Fish sauce 1 tablespoons

Black soy sauce 1/2 teaspoons
Chicken 100 grams [veg: soy sauce 2 tablespoons and mushroom
Holy basil leaves 50 grams
sauce 1 tablespoons]
Sliced ​onions 20 grams
Oyster sauce 1 tablespoons
White sugar 1 teaspoons
Method
Chilies 2 1. Put oil in a pan over very hot heat.
Garlic (smashed with a knife) 3
2. Add garlic, chilli and onion and stir-fry for 15-20 seconds.
Soy sauce 1 tablespoons
Black sauce 1/2 teaspoons
3. Add chicken and stir until cooked. Then add the basil leaves.
Palm oil 2 tablespoons
Fish sauce 1 tablespoons 4. Add oyster sauce, fish sauce, white sugar, soy sauce, and black
soy sauce.

5. Stir well for about 1 minute, then pour onto a plate.

6. Serve with rice.

DESSERT
 Sticky Rice
Mango

Ingredients Method
1. Put coconut cream in a pan over the lowest heat.
Cooked sticky rice 30 grams
2. Add sugar and stir for 30 seconds.
Coconut cream 2 ladle
White sugar 2 tablespoons 3. Add sticky rice and mix well.

Mango 1 4. Pour on your plate, on top sticky rice with monk beans.

Topping sauce Cream sauce topping

Coconut cream 1 ladle 1. Put coconut cream in a pan over the lowest heat.
Salt 1/2 teaspoons
2. Add salt and maizena or cornstarch and stir for 1 minute.
Maizena or cornstarch 1 tablespoon
3. Monk beans on top the sticky rice and serve.

SPECIAL DESSERT
 ried Banana
Deep F

Ingredients Method
Bananas 7 pieces 1. Peel banana and cut half.

Tempura flour 2 tablespoons

2. Mix all of tempura flour with coconut
White sugar 1 teaspoons powder.
Salt 1/2 teaspoons
Coconut milk 3 tablespoons 3. Put sugar, salt, sesame seeds and coconut
milk in and mixed.
Sesame seeds 1/2 teaspoons
Palm oil 4 tablespoons 4. Put banana mix with tempura flour.
Coconut powder 1 tablespoons
5. Deep fried until have brown color
 Banana In Coconut Milk

Method
Ingredients 1. Add coconut cream and coconut milk,
Bananas 50 grams then pandan leaves.
Coconut cream 1 ladle
2. Add bananas in the pot.
Coconut milk 2 ladle
Palm sugar 1 tablespoons 3. Add palm sugar and salt. Then let it boil
Salt 1/2 teaspoons for about 2 minutes.
Pandan leaves 2 leaves
Sesame seeds 1/2 teaspoons 4. Pour into a bowl and serve and on top
with sesame seeds.
 In Coconut Milk
Pumpkin

Method
Ingredients 1. Add coconut cream and coconut milk,
then pandan leaves.
Pumpkin 50 grams
Coconut cream 1 ladle
2. Add pumpkin in the pot.
Coconut milk 2 ladle
Salt 1/2 teaspoons 3. Add palm sugar and salt. Then let it boil
Palm sugar 1 tablespoons for about 4 minutes. Wait until pumpkin
Pandan leaves 2 leaves cooked.
Sesame seeds 1/2 teaspoons
4. Pour into a bowl and serve and on top
with sesame seeds.
 ck Sticky Rice In Coconut Milk
Bla

Ingredients Method
Black sticky rice 50 grams 1. Add coconut cream and coconut milk,
Coconut cream 1 ladle then pandan leaves.
Coconut milk 2 ladle
2. Add black sticky rice in the pot.
Palm sugar 1 tablespoons
Salt 1/2 teaspoons 3. Add palm sugar and salt. Then let it boil
Pandan leaves 2 leaves for about 2 minutes, stirring well until sticky.
Sesame seeds 1/2 teaspoons
4. Pour into a bowl and serve and on top
with sesame seeds.
 THANK YOU FOR
COMING!

Baanfarmthaicookingschool
Happiness Enjoycooking Havefun

Baan Farm Thai