To celebrate the 60th Anniversary of Diplomatic Relations between Thailand & Canada, the Royal Thai Embassy in Ottawa presents "Cook Along at The Thai Ambassador’s Residence in Ottawa"
EP. 5: Klauy Buat Chee (Banana in Coconut Milk) and
Nam Bai Toey (Pandan Juice)
Klauy Buat Chee (Banana in Coconut Milk)
• 4 bananas, use half-ripe bananas
• 2 pandan leaves (optional)
• 200 millilitres of water
• 400 millilitres of coconut milk
• 40 grams of refined sugar
• Wash the bananas, peel and slice into bite-size pieces
• In a bowl, add water and the sliced bananas to prevent them from turning brown
• In the pot, add 200 millilitres of water, 250 millilitres of coconut milk and pandan leaves
• Wait until the coconut milk has boiled
• Add the banana slices and bring them to boil until the bananas are cooked
• Add palm sugar, refined sugar, salt, and 150 millilitres of coconut milk
Nam Bai Toey (Pandan Juice)
• 150 grams of pandan leaves
• Wash the pandan leaves and dry them
• Separate the leaves into half
• Tie half of the pandan leaves into knots, cut the other half into small pieces
• Add 1 litre of water into the pot and bring the water to a boil
• Put the tied pandan leaves into the boiling water
• Turn the heat down to medium heat
• Wait for 8-10 minutes until the water becomes a light green colour and fragrant
• Put the other half of the pandan leaves into the blender
• Add 250 millilitres of water into the blender
• Blend them well and strain the mixture
• Add sugar and the pandan extract into the pot and boil for another 2 minutes
• Turn the heat off, strain the mixture and wait until it cools down
• Finally, serve it and add ice to taste