Thai cup cakes (not sweet)??? Crap Khon Tong
| 50g | Water Chestnut (small cubes) |
| 50g | Corn (small cubes) |
| 50g | Potato, par boiled (small cubes) |
| 50g | Carrot (small cubes) |
| 80g | Minced chicken |
| 50g | Brown onion (small cubes) |
| ½ Tab | Yellow curry powder |
| ½ Tab | Garlic |
| ½ Tab | Coriander root |
| 1 Tsp | White pepper corns |
| 1 Tsp | White sugar |
- In a mortar pound the white pepper corns until they are more or less powder.
- Add the garlic and coriander root and pound until well combined. Put to one side
- In boiling water put carrots and potato and boil until just beyond al dente
- In a wok add mortar contents with some oil and cook until fragrant
- Add chicken, brown onion, chestnuts and corn and cook until the chicken is cooked
- Add the carrots, potato, yellow (mild) curry powder and sugar. Taste and adjust if necessary
- Take off heat and put in crunchy cases (as per photo). I can teach you how to make the cases but they are a bit of a pain in the arse and a lot easier to buy some
Cups
| 2 Cup | Rice Flour (or plain flour) |
| 1 | Egg Yolk |
| ½ Tsp | Salt |
| 2/3 Cup | Thai lime stone flour |
| 2/3 Cup | Normal water |
| 1 Tab | Vegetable Oil |
| 1 Tab | Black sesame |
- Mix water, flour, salt, oil and egg until it is a reasonably thin consistency
- Sieve into another bowl to remove any lumps and add black sesame
- Heat the brass mould in hot oil
- Dab off any excess oil and then dip in mixture
- Put mould in hot oil holding above the bottom for approx. 30 seconds and then let it settle. Leave until stops vigorously bubbling. Pull up and, using a skewer, remove any cases that don’t drop off. Allow to continue frying while you repeat for the next cases. Keep repeating until you have the correct number of cases
This is the casing tool
