Thai Steamed Dumpling Recipe: Khanom Chor Muang (ช่อม่วง), Khanom Jeab Nok (จีบนก)Khanom Chor Muang (Thai: ช่อม่วง), sometimes translated as Thai flower dumpling is a traditional appetizer in Thailand. Khanom Jeab Nok (Thai: จีบนก) is the name given to a bird dumpling… Once steamed they are stunning to look at with their beautiful shapes and the best part is they are delicious. – Warattaya Smith @loveslittlekitchen Khanom Cho Muang or Khanom Chor Muang (Thai: ช่อม่วง), sometimes translated as Thai flower dumpling, is a traditional appetiser in Thailand. Khanom Jeab Nok (Thai: จีบนก) is the name given to a bird dumpling. Originally they were served to royalty as far back as King Rama II 200 yrs ago. The steamed dumplings can have either a savoury or sweet stuffing usually with seasoned meat filling, such as shrimp, fish, pork, or chicken fried with coriander root, garlic, and pepper. The exterior batter is coloured with such things as butterfly pea blossoms (blue), beetroot (red) or pandan leaves (green). Food colouring works just as well. Once the stuffing and batter are combined and rolled into a ball, each dumpling is crafted with tweezers into a flower and or bird. The stuffing is rather simple to make, although the batter takes a little longer to create and colour. Once steamed they are stunning to look at with their beautiful shapes and the best part is they are delicious. Ingridients: For the filling 250 g Minced chicken 120 g Diced onion 2 Garlic cloves 2 Coriander roots 1 g White pepper 40 -50 g Palm sugar 3 – 4 tbsp Fish sauce 1/4 tsp Salt 2 tsp Cooking oil For the batter/dough 1 1/2 cup Rice flour 1 1/2 Tbsp Tapioca flour 1 1/2 Tbsp Glutinous rice flour 1 1/2 Tbsp Arrowroot flour 3/4 cup Coconut milk 1 cup Water Food colouring *for colour *I used natural colours such as butterfly pea(blue), Beetroot(red),Pandan leafs(green) For decoration Cut a carrot into small triangles Black sesame seeds For beaks and eyes if doing birds (use some water to help the sesame stick) Method For the filling Grind white pepper, coriander root and garlic gloves together. Place ground spices into a pan over medium heat and add cooking oil. Add the rest of the ingredients browning the onions first then stirring everything together for about 10 minutes. Transfer into a bowl and let cool. For the dumpling skin Mix the flours together then separate into bowls for colouring. Then pour some water and coconut milk and colour stirring to mix. Pour into a pan over low heat and stir until water has evaporated and it is doughy. Place into a bowl to cool while covering with a damp towel so not to dry out Knead with flour till the dough is no longer sticky to your hand and is soft. Roll them long so you can cut sections off about the same size. For the dumplings Take your cut sections and form into a small ball. Flatten the ball and add a teaspoonful of filling in the centre and then squeeze into shape. Next, using tweezers, form the ball into a flower or bird Place in the steamer. Drench with some water before steaming over medium heat for about 8 – 10 minutes. (use the excess oil from your crispy fried garlic to coat the bottom of the steamer so dumplings won’t stick) Pat some oil before taking them out of the steamer using a brush. Serve with crispy fried garlic, chillies and lettuce Subscribe to our Mailing ListPlease enable JavaScript in your browser to complete this form.Email *Submit
Recent months, I've been intrigued by Thai desserts, especially the traditional ones that are served to the Thai Royalty since ancient times...
until we meet again the series #UWMA #ohm_thitiwat #fluke_natouch #ohmfluke #thai_BL
Diamond Supreme Foam TVC 2016 featuring Momal Sheikh Director: Aatif Rasheed (aati) D.O.P: Jeab R.Dir: Saad Majid Producer: Aisha.A.Rached Line Producer: Kanokwan Chansri Production Manager: Yarawee Phuthaworn (Aaye) Brand Team: Shahzad Mallik Production: Nasharz Films Lights & Grips: Light House Photographer: Amean J Post: Brand Garage Edit: Sharpimage Wardrobe & Style (Momal Shiekh): Ashley George Post/TC: The Post Bangkok Music: Kashan Dawar Asst. Director (Bangkok): Chanond Kasikranund Asst. Director (Pakistan): Hassan Ali
Mitchell's Jubilee TVC 2016 (Video) Agency: Orientm McCann Client: Mitchell's Product: Jubilee Classic GBM:Amna Iqbal Agency:Orientm-mccann Creative Director: Muzammil Chodhry Executive Director:Anwar Kabeer Producer: Ayaz Abbasi Line Producer: Om Narayan DOP: K Jeab Production House: provision.pk Director: Farrukh Malhaar Asst.Dir:POP Art.Dir: Bank Production Coordinator: SOM Makeup & Hair: Noi Costume: Bee PA: Yaravee and Vee Editor: Ameer Hamza & Muzammil Animations: Brand Grage Director Post: Mohammad Nasir Subhani Audio: Shoaib Farrukh & Farrukh Abid Detailed Post by: Myipedia Cast: Mandana Karimi, Samar Vermani and many others
