Well friends this Thai creme caramel dessert that is super-easy to make, melt-in-your mouth delicious, and healthier than traditional creme caramel! This recipe calls for coconut milk instead of cream (coconut milk contains good fats that actually lower your cholesterol), so if you're lactose-intolerant, this is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party,well i hope you all will try it ;)

Ingredients

• 1 cup good-quality coconut milk
• 2 eggs
• 1 Tbsp. sugar
• 1/4 tsp. pandan essence/paste (available in tiny bottles at Asian/Chinese food stores), OR 1 tsp. vanilla (*see note below recipe)
• 1/4 cup (or more) maple syrup, table syrup, OR your own syrup made with Thai Palm Sugar
• pinch of salt
• a little coconut oil, canola oil or other healthy oil
• mango squares

• Prep Time: 8 minutes
• Cook Time: 30 minutes

• Total Time: 38 minutes
• Yield: SERVES 4

Preparation

A Note About the Flavorings/Color Used in this Recipe: Pandan turns the dessert a pretty green and also provides a subtle sweet taste. If you don't have pandan paste (an Asian flavoring), you can substitute vanilla flavoring for delicious results. To match the 'green' you'd get from pandan, add a few drops of green food coloring, as desired.

1. Preheat oven to 350 degrees. Lightly grease ramekins with oil.

1. Beat eggs by hand with a fork or with an electric mixer for 1 minute. Then add the salt, sugar, vanilla OR pandan paste, and coconut milk. Stir until well combined. (If you are using pandan essence/paste, note that it will turn the dessert a bright tropical green.)
2. Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).
3. Now pour egg and coconut mixture into each ramekin up to 3/4 full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)
4. Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan - until water reaches 1/4 way up the side of the ramekin.
5. Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, then place in the refrigerator until ready to serve. (Note: you can also serve this dessert warm - it's delicious both ways!)
6. To serve, run a knife around the inner rim of each ramekin (to loosen pudding). Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard. ENJOY!
7. Garnish with a mango squares.

Make-ahead Tip: Thai-style Creme Caramel will keep (covered) in the refrigerator for up to 5 days

There are numerous versions of homemade nam prik pao chili sauce in Thailand - each cook makes it his or her own way.Although you can buy chili sauce in most Asian food stores, you won't find one that's as good as homemade.

Ingredients

• Makes a small jar of Nam Prik Pao - about 1/2 cup (a little goes a long way!)
• 1/4 cup canola or coconut oil, plus a little more to finish (or light vegetable oil of your choice)
• 4 cloves garlic, finely chopped
• 2 shallots, finely chopped
• dried whole OR crushed red chilies, ground to make 3 Tbsp. powder (you can also use cayenne pepper which is already ground)
• 1/2 to 1 tsp. shrimp paste, OR 1 extra Tbsp. fish sauce
• 2 Tbsp. fish sauce
• 2-3 Tbsp. palm or brown sugar, or more to taste
• 1/2 to 1 tsp. tamarind paste (available at Asian or Indian food stores)
• 1+1/2 Tbsp. lime juice
• 2 Tbsp. water

• Prep Time: 10 minutes
• Cook Time: 8 minutes

• Total Time: 18 minutes
• Yield: 1 small jar

Preparation

• Preparation Tips: Although traditionally the shallots and garlic are finely chopped by hand, you can also use a food processor for this task. Just be sure not to over-process, or you will end up with a mushy mess. What you want are individual-looking pieces of shallot and garlic.
• If Using Whole Dried Chilies: simply place them in a coffee grinder (or food processor) and blitz until you get a powdery consistency.

1. Heat oil in a small frying pan over medium-high heat. Add the chopped shallots and garlic, frying until they turn a very light golden brown and slightly crispy (2-3 minutes). Tip: try not to over-brown the garlic, or it will turn bitter.
2. Remove garlic and shallots with a slotted spoon from the oil and set in a bowl to cool. Leave remaining oil in the pan.
3. Using a pestle & mortar OR food processor/mini-chopper, combine the prepared chili with the shrimp paste, fish sauce, sugar, tamarind, lime, and water. Also add the fried garlic and shallots.
4. Pound or process all together to form a thick paste. Return this paste to your frying pan and stir it into the oil over low heat, gently simmering until you get a fairly even consistency. Adjust the consistency by adding a little more water if you find it too thick, or more oil if you prefer a "shinier" sauce.
5. Adjust the taste, adding more fish sauce if you'd like it saltier, or more sugar if you'd like it sweeter (I usually end up adding another 1/2 Tbsp. of fish sauce and another Tbsp. of brown sugar to mine).

1. Nam Prik Pao will keep for several months stored in a covered jar in your refrigerator. Use your Nam Prik Pao as an addition to Thai soups, or added as a flavor booster to Thai stir-fries and curry sauces. Also wonderful when stir-fried with seafood, or as an accompaniment to noodles. Enjoy!   KISS TO ALL

INGREDIENTS:

• 1 cup pineapple tidbits (fresh is better, but canned works too)
• 4 cups cooked rice, preferably at least 1 day old
• 4 Tbsp oil for stir-frying
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• 1 red or green chili (de-seeded if milder rice is desired)
• 1/2 cup roasted unsalted cashews
• 1/2 cup frozen peas
• 1 egg, beaten (omit if vegan)
• 1/4 cup currants (or raisins)

• 3 Tbsp. chicken or vegetable stock
• 3 Tbsp. fish sauce (or substitute 3+ 1/2 Tbsp. soy sauce if vegetarian)
• 2 tsp. curry powder
• 1 tsp. sugar
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander
• Optional: 8-12 fresh shrimp/prawns

 (SERVES 2 as a main dish OR 4-5 as a side dish)

Step #1: Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.

Step #2:Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. If using shrimp, add them now as well. Cooking tip: If wok/pan becomes too dry, add a little stock or a touch of water instead of more oil.
  
Step #3: Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).

Step #4:Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, then add to wok/pan.

Step #5:Add the cashews and stir-fry for 30 seconds. 

Step #6: Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps with your utensil or a fork. Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. You can push ingredients aside and add a little more oil to the bottom of the pan if rice is sticking. Also, continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.

Step #7: Add the frozen peas, currents (or raisins), and pineapple. Stir-fry to mix in.

Step #8: Continue stir frying until everything is integrated (1-2 more minutes). Cooking tip: You should be able to hear some rice "popping" or crackling in the pan. Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce (or salt if vegetarian). If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.

 Step #9:To serve, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a pineapple, as shown.

KISS  TO ALL