Khao Khieb Pak Mor Steamed Mixed Veggie Crisps Recipes

Steps:

• Mix together all the ingredients listed under"For the crepes" to make a smooth and lump-free batter.
• Cover and set aside.
• Then, combine all the ingredients for the dipping sauce in a saucepan.
• Bring to a boil.
• Cook the sauce, on low flame, stirring constantly, until it thickens.
• Set aside.
• Now, prepare the filling.
• To do so, heat oil in a wok or a deep-frying pan.
• Toss in the onions.
• Stir-fry until they smell aromatic.
• Add the remaining veggies.
• Season with soy sauce, salt and white pepper powder.
• Mix everything and cook until the mixture gets dry.
• Keep aside.
• Now, start making the crepes.
• For these, pour 1 tablespoons of the prepared batter on a lightly greased stainless steel plate.
• Rotate the plate in a circular motion to spread the batter evenly.
• Steam the crepe for 3-4 minutes.
• Remove and set aside.
• Repeat the same method for the remaining crepes.
• Place each crepe between a sheet of wax paper to prevent them from sticking together.
• To serve, place a little filling in the middle of each crepe and wrap it.
• Serve the crepes hot or cold, as you please, with the dipping sauce served separately.
• Enjoy!

Steps:

• For Cucumber Relish:
• In a saucepan, bring vinegar and honey to a boil. Stir frequently until the honey has dissolved and continue to cook for 10-15 minutes. Remove from heat. Once cooled, add cucumber, chiles and coriander and stir well. Set aside until ready to serve.
• For Thai Rice Curry with Herbed Chicken:
• Heat the coconut milk in a large saucepan or casserole dish which has a lid. Add shallot, garlic and ginger, and cook over a low to medium heat for 3-5 minutes. Add chicken and turn up the heat until it is evenly browned. Add curry powder and turmeric powder and stir well to evenly coat chicken. Add rice, soy sauce and miso paste, and stir well. Pour in 250 ml (9 fl oz/1 cup) water and stir well. Add cardamom pods, bay leaf and cinnamon stick. Cover and bring to a boil. Reduce heat and simmer gently for 30-35 minutes or until the rice is cooked and tender. Remove from heat and leave for 10 minutes leaving the lid on. After 10 minutes, fluff the rice with a fork and discard cardamom pods, bay leaf and cinnamon stick. Serve rice curry warm with cucumber relish on the side.