Text 25031, 104 rader
Skriven 2012-05-19 16:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: delicious ideas 674
===========================
-=> Quoting Michael Loo to Hap Newsom <=-

 HN> lots of / Japanese...which might be why
 HN> the Koreans stay away.

 ML> Yet the southeasterners coexist.
  
Maybe they don't have the same history.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thai Shortbread Cookies (Khanom Kleeb Lamduan)
 Categories: Thai, Cookies
      Yield: 5 Dozen

      1 c  Cake or all-purpose flour
    1/2 c  Plus 2 tb powdered sugar
    1/2 ts Salt
      1 ts Vanilla extract or
    1/2 ts Rose water
    3/4 c  Mild-flavored vegetable oil
      1    Thai scented candle

  The most difficult thing about this recipe is to gauge just the
  right consistency of the dough; if it's too dry, you can't roll it
  into balls and if it's too wet, the flowers won't hold their shape
  after being baked. The shaping can also be a bit time-consuming, but
  it's not difficult. For the most part, though, this is a pretty
  uncomplicated recipe.

  Note: Perfuming the finished cookies with a Thai scented dessert
  candle is optional. If you can't find these candles, simply skip the
  perfuming and mix either one teaspoon of vanilla extract or 1/2
  teaspoon of rose water into the dough.

  Place the flour, powdered sugar, salt, and vanilla (if used) in a
  medium mixing bowl; mix them together with your fingers.

  With your the tips of your fingers, mix about 1/4 cup of the oil
  into the flour mixture. Continue to add more oil, 1/2 tablespoon
  at a time, to the flour until you have a dough that looks somewhat
  shaggy but is no longer crumbly and does not stick to the sides of
  the bowl. To check whether the dough is ready, pick up about a
  tablespoon and squeeze it hard in your fist. If the dough doesn't
  fall apart, stop adding more oil at that point. (When in doubt,
  always err on the side of adding too little oil.)

  Pinch off a small piece of dough at a time, squeeze it tightly in
  your fist, then roll it into a 1/2-inch ball; arrange the balls on
  a large tray. Repeat until the dough is all gone.

  Arrange the dough balls, about one inch apart (these cookies don't
  spread much at all), on two large cookie sheets which have been
  lined with parchment paper.

  Quarter each dough ball with a sharp paring knife. Separate out
  one piece of dough and form it into a little ball; set aside.
  Rearrange the other three pieces of dough to even out the space
  between the "petals." Join the tips of the petals together and
  press lightly with the tip of your paring knife just to secure
  them together. Then place the ball in the center where the petals
  meet and, with the dull side of your knife, make three shallow
  grooves on the ball that point in the same directions as the three
  petals.

  Once you're almost done with forming flowers out of the dough,
  preheat the oven to 350 F and position oven rack in the center
  position.

  Bake the cookies until they are set but still pale in color, 10 to
  12 minutes (these cookies shouldn't be golden brown). Remove the
  cookies from the oven and allow them to cool completely on the
  baking sheets.

  If you have opted to perfume the cookies with a Thai scented
  candle, arrange the cooled cookies in a glass or ceramic jar/bowl,
  leaving some space in the middle. Place a small glass or ceramic
  dish in the center. Light the scented candle on both ends and
  gently place it in the dish.

  Close the jar lid tightly (if you use a bowl, find a plate that is
  wider than the bowl's opening and cover the bowl with it). Leave
  the cookies in the jar to allow them soak up the candle scent for
  about 30  minutes before serving.

  Yield: makes approximately 60 one-inch flower-shaped cookies

  Posted by: Leela Punyaratabandhu

  From: Serious Eats

MMMMM


Cheers

YK Jim


... I can order takeaway fluently in several Asian languages.

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