Kanom Lay Rai Na Pu Thai Dessert

Kanom Lay Rai Na Pu Thai Dessert Savory snacks in the past were converted from sweet Raerai recipes. strong flavor Very fragrant with crab meat. Eat with soft rye noodles. Fragrant and delicious. Thai dessert that has been mentioned in the sweet and savory dishes. The powder has a beautiful color. and has a shape that resembles a ray's nest Serve with coconut, coconut milk, and sugar mixed with roasted sesame. It is a royal dessert that is very difficult to find.

 

- 3 tablespoons of crab meat

- 3 tablespoons of shrimp meat

- 2 cups of rice flour

- 2 tablespoons of Thao Yai Mom flour

- 2 tbsp steamed mung beans

- 2 tbsp onion

- 2 tbsp fried garlic

- Roasted green beans 2 tbsp.

- 1 tablespoon finely ground chili

- 2 cups of water

- 2 cups of coconut milk

- 1 tablespoon of lemon juice

- 1 tsp kaffir lime juice

- 2 tablespoons of palm sugar

- 2 tablespoons of fish sauce

- Tamarind juice 1 tablespoon

 

1. In the first step, mix rice flour and Thao Yai Mom flour with water and dissolve them together. Then filtered with a thin white cloth. Then stir the flour in the pan to coagulate the dough. Then squeeze the dough into the press to form a ball. Then steamed in a pot of boiling water for 2 minutes. Raerai flour is ready to eat.

 

2. Preparing steps to make the sauce by pounding shrimp meat, crab meat, fried garlic, fried shallots, steamed green beans. and roasted green beans Then pounded until all the ingredients are homogeneous.

 

3. The next step is to set the pan to simmer the coconut milk to break it up. Then add the pounded meat and stir fry. Season with sugar, fish sauce, tamarind juice, lime juice and kaffir lime juice. Chew for a while, then it can be topped with Raerai flour and eaten.

 

4. Arrange on a plate, pour the topping over the Raerai flour, garnish with coriander leaves. Ready to eat.

 

 

A: Khanom Re Rai Na Pu is a traditional Thai royal-style savory snack made from soft rice flour strands topped with a rich crab and shrimp coconut sauce.

 

A: The names are often used for very similar desserts. Both refer to fine pressed dough strands shaped like a small nest.

 

A: Khanom Re Rai is mentioned in classical Thai culinary poetry and was traditionally known as a royal-style dessert, often served in a sweet version with coconut and sesame sugar.

 

A: The name comes from the nest-like appearance of the pressed dough strands, which resemble a small insect nest.

 

A: The dough is made from rice flour, arrowroot flour, and water, cooked until firm enough to press through a special mold.

 

A: The topping is made from crab meat, shrimp, coconut milk, fried garlic, fried shallots, mung beans, roasted mung bean powder, and Thai seasonings.

 

A: Straining removes lumps and creates smoother dough, which produces finer and more beautiful strands.

 

A: Cook the dough to the right firmness, press it while still pliable, and steam the strands briefly over strong heat so they stay soft but keep their shape.

 

A: Simmer coconut milk until aromatic, use fresh crab and shrimp, and balance the seasoning with sweetness, saltiness, tanginess, and citrus aroma.

 

A: It is suitable for formal Thai receptions, cultural events, royal-style snack platters, traditional cooking demonstrations, and rare Thai heritage cuisine presentations.