Amorn's Thai Cookery Blog Gluten-free
This is a holding page for the images queued up waiting to be included in Amorn's Gluten-free Thai Cookery Blog
Quiche pastry baked without any filling
This quiche pastry has been baked first without any filling.
A slice of bacon quiche
This quiche pastry was cooked first - perhaps a little too thick!
then baked again with the fillings.
Gluten-free quiche with bacon and onion filling
Chinese meat buns
Chinese pork meat buns being steamed over boiling water. Lid on top removed for photograph
Chinese meat buns - gluten-free
Chinese meat buns in the steamer
Chinese meat buns before steaming
Minced pork and vegetables wrapped in gluten-free pastry ready fro steaming
Cooked Chinese meat buns ready for serving
these buns were steamed for 30 minutes.
Kanum Crock - pounded rice buns with coconut
A non-stick baking tray is being used to cook these buns in the traditional way over a low heat. Often seen cooked over charcoal on the street.
As the bun starts to cook, a spoonful of the coconut milk filling is poured on top. Then the bun in the adjacent dimple is flipped on top
Two half buns cooking the one nearest the camera has been flipped onto the bun on the left.
A lid helps the top to cook
Kanum Crock batter ready for cooking- pounded rice buns with coconut
The batter similar to a pancake batter ready for cooking/
Kanum Crock - pounded rice buns with coconut ready to eat
Two buns ready for eating - cooked as halves in the tray.
The meat ball mixture ready for cooking
The mixture for the Thai meat ball recipe in the bowl, ready for the next stage
The next batch of balls rises to the top
Only cook a few at a time so that the water stays at a gentle boil
Meat ball and boiling water
A meat ball being dropped into the water
Creating the meat ball from the mixture
Dropping the meat ball into the boiling water - water at the boil doesn't splash as much but take care.
The first few meat balls cooked and moved to the chilled water
Chilling the meat balls helps them stay firm and keep longer.
Meat balls chilling in water after cooking
Chilling the meat balls before draining.
Cast iron meat mincer
The cast iron meat mincer is still the best way to mince meat. And it comes apart so it is easy to clean.
Can also be used to mince apples and dried fruit.
Spicey sour noodle soup with pork balls
Pork balls served with sour rice noodle soup, chopped leeks and a garnish of chopped roasted peanuts.