Khao Chae

  • 1 cup old rice
  • 1 cup water
  • 5 cups cold jasmine scented water.
  1. Soak the rice in alum (or salt die substitution) water for at least 2-3 hours. Wash the rice well afterwards. This process helps to remove as much starch as possible so that the grains are shiny. 
  2. Put rice and 1 cup water in a 2-quart container, covered, cook at High (600-700 Watts) for 5 minutes. Pour the rice into a metal sieve, wash and drain. 
  3. Wrap the rice with damp muslin and put in the steaming container. Pour ½ cup of water in the lower bowl, steam, at High for 5 minutes. Leave the rice to cook.
  4. Serve in bowls with crushed ice and pour cold jasmine scented water into the bowl.

Shrimp paste Balls
  • 1 tablespoon shrimp paste
  • 1 sliced shallot
  • 1½ teaspoons sliced lemon grass
  • 1½ teaspoons sliced Kra-chai 
  • ½ cup meat of catfish, roasted
  • 2 tablespoons palm sugar
  • 2 teaspoons fish sauce
  • 1/4 cup coconut cream
  • ½ cup cooking oil
  • 1 egg
  1. Put shrimp paste, shallot, lemon grass, Kra-chai and fish in a food processor, pulse 2-3 times to produce a fine mixture. 
  2. Transfer the mixture to a one-quart container, add coconut cream, cover loosely with kitchen paper and microwave at High (600-700 Watts) for 1 minute until aromatic. 
  3. Season with soy sauce and sugar, cook uncovered on High for 6 minutes. (stir once during the cooking perid). Leave to cool and make a 1-cm. cut across the balls. 
  4. Heat 7"x7" browning skillet in microwave oven for 6 minutes. Pour in cooking oil and microwave at High for 2 minutes. Dip the balls into beaten egg and fry in the skillet 10-15 balls at a time. 
  5. Heat oil in Microwave oven at High for 1½ minutes between each addition.

Stuffed Green Pepper.
  • 5 Prik yuak (pale green pepper)
  • ¼ cup ground pork
  • 2 tablespoons chopped shrimps
  • 1 tablespoon soy sauce
  • 1 teaspoon castor sugar
  • ¼ teaspoon chopped coriander root
  • ½ teaspoon peppercorns
  • 1 teaspoon chopped garlic
  • 1 egg
  • 2 tablespoons cooking oil
  1. Clean Prik yuak and deseed. 
  2. Pound coriander root, peppercorns and garlic and mix well with pork and shrimps in a small mixing bowl. Season with fish sauce and sugar. 
  3. Stuff in Pirk yuak and place the stuffed Prik Yuak in a one-quart shallow container. Microwave, covered, at High (600-700 Watts) for 2-3 minutes. Leave to cool. 
  4. Heat the browning skillet in microwave oven at High for 3 minutes. Pour in cooking oil. Pour the beaten egg in a dispenser for making "Sweet Egg drop". Move the dispenser backwards and forwards and criss-cross quickly so that a gold net is formed. 
  5. Wrap the stuffed Prik Yuak with these nets.

Stir Fried Salted white Radish
  • ½ cup finely shredded salted white radish
  • ¼ cup palm sugar
  • 2 tablespoons cooking oil
  1. Soak and drain salted white radish and put in a one-quart container. Stir in cooking oil, cover loosely with kitchen paper, microwave at High (600-700 Watts) for 3 minutes. 
  2. Season with sugar, mix well and cook at high for 8 minutes. Stir 2 times during the cooking time.

Sweet Crispy Shredded Beef
  • ½ cup shredded dried beef
  • 2 tablespoons cooking oil
  • 2 tablespoons castor sugar
  • 1 tablespoon fried shallots
  1. Toss well shredded dried beef and cooking oil in a flan plates. Cover loosely with kitchen paper and microwave at High (600-700 Watts) for 4 minutes. 
  2. Season with sugar and fried shallots, microwave, covered loosely, at High for 4 minutes longer.