THE EVERYTHING® THAI COOKBOOK (36 page)

½ cup plain yogurt

1 teaspoon orange-flavored liqueur (optional)

1. Place the orange segments, mango cubes, and pineapple pieces on a baking sheet lined with waxed paper; place in the freezer for 30 to 45 minutes or until just frozen.
   
2. Transfer the fruit to a food processor. Add the lime zest and sugar, and process until well combined.
   
3. With the machine running, add the yogurt and liqueur. Process for an additional 3 minutes or until the mixture is fluffy.
   
4. Pour the mixture into an 8″ × 8″ pan, cover with foil, and freeze overnight.
   
5. To serve, let the sherbet temper at room temperature for 10 to 15 minutes, then scoop into glass dishes.
   

Sherbet versus Sorbet

Sherbet differs from sorbet in that the latter is dairy-free. In this sherbet the dairy is provided by plain yogurt, which adds creaminess and a bit of bite.

2 mangoes, peeled, pitted, and diced

1 banana, peeled and chopped

cup (or to taste) sugar

Juice of 2 large limes (or to taste)

1 tablespoon brandy (optional)

Vanilla ice cream

1. In a medium-sized saucepan over low heat, simmer the mangoes, banana, sugar, and lime juice for 30 minutes, stirring frequently.
   
2. Add the brandy and simmer 5 more minutes.
   
3. Remove from heat and allow to cool slightly or to room temperature.
   
4. To serve, scoop ice cream into individual serving bowls. Spoon sauce over top.
   

1 small cooking pumpkin

5 eggs

cup brown sugar

1. With a small sharp knife, carefully cut the top off of the pumpkin.
   
2. Using a spoon, remove and discard the seeds and most of the soft flesh; set the pumpkin aside.
   
3. In a medium-sized mixing bowl, whisk the eggs together. Stir in the brown sugar, salt, and coconut cream until well combined.
   
4. Pour the mixture into the pumpkin.
   
5. Place the pumpkin in a steamer and let steam for approximately 20 minutes or until the custard is set.
   

cup water

½ cup sugar

1 (3-pound) piece of watermelon, rind cut away, seeded, and cut into small chunks (reserve a bit for garnish if desired)

1 tablespoon lime juice

Mint sprigs (optional)

1. Place the water and sugar in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature, stirring frequently. Set the pan in a bowl of ice and continue to stir the syrup until cold.
   
2. Place the watermelon, syrup, and lime juice in a blender and puréee until smooth.
   
3. Pour the puréee through a sieve into a 9-inch baking pan. Cover the pan with foil.
   
4. Freeze the purée for 8 hours or until frozen.
   
5. To serve, scrape the frozen purée with the tines of a fork. Spoon the scrapings into pretty glass goblets and garnish with a small piece of watermelon or mint sprigs.
   

2 cups glutinous rice flour

1 cup corn flour

1 cup cooked taro, mashed

4 cups coconut milk

1 cup brown sugar

teaspoon salt

Fresh tropical fruit (optional)

1. In a large mixing bowl, combine the rice and the flours.
   
2. Add the mashed taro and knead to form a soft dough.
   
3. Roll into small bite-sized balls and set aside.
   
4. In a medium to large saucepan, heat the coconut milk over low heat.
   
5. Add the brown sugar and the salt, stirring until dissolved.
   
6. Bring the mixture to a low boil and add the taro balls.
   
7. Poach the balls for 5 to 10 minutes or until done to your liking.
   
8. Serve hot in small glass bowls, garnished with tropical fruit.
   

What Is Taro?

Taro is a large tropical plant, also known as “the elephant ear.” It has very large, broad leaves (hence the name) and a big, thick, starchy root. “Taro” in ingredients lists refers to the root. Taro is very similar to an Irish potato in texture and taste, but is healthier and easier to digest. Taro is a very important crop to many people living in tropical climates.

2–3 small, slightly green bananas

4 cups coconut milk

1 cup sugar

¼ teaspoon salt

1. Peel the bananas and slice them in half lengthwise.
   
2. Pour the coconut milk into a pan large enough to hold the bananas laid flat in a single layer. Add the sugar and salt and bring to a boil.
   
3. Reduce the heat, add the bananas, and simmer until the bananas are just warmed through, about 3 to 5 minutes.
   
4. Serve the bananas warm on small plates garnished with fresh coconut and pineapple wedges.
   

3 cups water

1 (2- to 3-inch) piece of ginger, peeled and smashed with the back of a knife

cup brown sugar