Fried Pork with Garlic and Pepper Thai Style : Moo Todd Kratiem Phrik Thai

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Before I have to go on another trip next week, let me give you a recipe that was waiting in my queue for quite some time. This is another simple and easy recipe; it’s called Todd Kratiem Phrik Thai in Thai and it means “fried with garlic and pepper.”

You can find it in ANY Thai restaurant menu. It’s the most basic, delicious and popular dish both for the lunch crowd (buying from the vendors or restaurants) and the home cookers. Todd (ทอด) in Thai means fry or deep fry not stir-fry. Pad (ผัด) is stir-fry. So, you should expect to see some oil, or a lot of oil, here.

The difference between Todd and Pad  or fry and stir-fry is frying cooks the food with the heat from the hot oil. Stir-frying cooks the food with the heat from the wok or pan, and oil is merely used to prevent the food from sticking to the pan surface. Which is why it is safe to assume that frying would use the higher heat and much more oil than stir-frying.

Kratiem, Kratiam, Gratiem or Gratiam all mean garlic.

Phrik-Thai is ground pepper.  Mostly it would be white pepper in Asian cooking, unless it is specified as “black pepper”.

Todd Kratiem Phrik Thai is very popular at the “cook to order” food vendors or restaurants in Thailand.  If you ever visited the country, you probably know this dish. There is no “cook to order” place that doesn’t serve this—it’s the basic of the basic. This is probably second in popularity only to Pad KaProw, about which I already posted.

Thai people are used to eating hot meals, even though our country is darn hot already. We are not at all comfortable with the idea of a cold meal or eating food that is not burning hot from the stove. The tropical climate taught a valuable lesson from generation to generation, which is to survive in a bacteria-filled environment year round requires eating freshly cooked food while it’s hot so the bacteria has no chance to grow and hurt our digestive system. Does that make sense?

We have our own “Fast Food” system that would provide hot food to the hungry souls any time of the day. The first shift is beginning from extremely early morning breakfast,  (Sooo early you have just finished your party night at the club) 4am – 6am. The early morning breakfast, which is about the same time as the monks walking out to accept food from people, 6am – 8am. The late morning snack, 8am-11am. The lunch, 11am – 2 pm. The afternoon snack, 2pm-5pm. The early dinner, 5pm – 8pm. The late dinner, 8pm – midnight. And the late night supper which sometimes casually blends into the extremely early morning breakfast from midnight – 4am.

These are provided mostly by the street vendors, who sell only a few things (and often only one) from their stalls. I don’t really count the restaurants which are mostly open all day long. This is where our culture is different than others. Restaurants in Thailand won’t close from 2:30pm – 5pm like most other countries where the labor is much more expensive. They continue operating from the minute they’re open until they close at night, and same applies in major metropolitan areas.

We basically eat like the hobbits. 4-6 meals in a day is pretty common, even though the Thai won’t count the late morning snack, the afternoon snack or the late night supper as a real “meal”, but it actually is. This is not a handful of nuts or a few stalk of carrots or celery. I actually laugh at the idea of the “snack” in most diet programs. It sounds more like pet food than human food.

Seriously, we snack on something much more enjoyable with much fewer calories, like cut up green mangoes or other sour fruits dipped in a little spicy sugar and salt, or ice cream sandwiches, or grilled sour pork sausage with a lot of vegetables, or meatballs on skewers. Not a handful of some tasteless nuts or vegetables that won’t satisfy you.

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Enough about the snack or in-between meal. Let’s focus on the main meal in the category of “fast food”. All fast food is essentially a hot meal that is partially pre-cooked or cooked fast after you order, isn’t it? The Thai had fast food long before the first McDonald opened its doors.

The most popular fast food Thai-style is called “Khao Kaeng”. Khao = rice, Kaeng = curry soup. Khao Kaeng basically is a plate of white rice topped with Thai curry. There will be many different pre-cooked foods in pots or trays on display, almost like Panda Express. The food would be several different kinds of curries, stir-fried meat and vegetables, yum or salad, soup, fried meat, steamed curry mousse, fried curry cakes, etc.

As you show up, the vendor would put white rice on a plate. This is standard, then you start pointing at the food items you want to eat. They will pile the foods on top of the rice. You can have one kind or many, up to you. Price is determined by the items you choose. That’s it, you just take your plate, utensils and find a place to sit down, normally in the front of their stalls or carts, and you just eat right there. They also sell them “to go” by putting the food in a plastic bag or box for you to carry them back home. With to-go you have to tell them if want rice or not, because you will likely have a pot at home.

We eat Khao Kaeng for breakfast, lunch or dinner. We don’t really eat it for a snack or supper. I guess it might be too heavy. I never really asked anyone why, because this is just the way it’s been since I was a child. It’s just the norm there. I myself don’t eat at the Khao Kaeng places very often. As you might be able to guess if you’ve followed my blog for a while, it’s because most of the items they sell at the Khao Kaeng places, especially curries, salads or even the stir-fries are spicy and have Thai chili as a part of the ingredients, and I can’t eat that.

I usually opt for the second choice, Guay Tiew, or noodles with or without soup, which usually will be selling at some stall or cart nearby. This is something that is also “cooked to order,” so I can tell them not to put chili in my bowl. There are many different kinds of Guay Tiew, and I am posting the recipes in a series, Thai Noodles. It is up to Episode III now.

Guay Tiew is an all day thing–breakfast, lunch, dinner, and also the late night supper, too.

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If I don’t want to eat noodles but want to eat rice, I have another choice. This is the real “Cooked to Order,” the third favorite kind of fast food for the Thai. For people who haven’t been to Thailand, you probably wonder what the deal is with these cooked to order restaurants. It is a place where you order simple dishes, mostly steamed rice with stir-fried or fried stuff, that can all be cooked in one wok, because that’s the vendor’s entire cookware, a propane stove and a wok. Maybe if they have a large menu item, they might have another pot, but not elaborate at all. They will cook that dish that you just ordered for you right there while you wait.

What’s served normally is Todd Kratiem Phrik Thai–fried meat with garlic and pepper, Pad Ka Prow–stir fried meat with holy basil, Pad Phrik–stir-fried meat with chili and onion, Khai Jiaow– deep fried omelette Thai style, Khai Dao–deep fried egg,  and many more items, and sometimes other stir fried noodles. All would be done in that one wok or a pot, no other complicated cookware. There are many stalls and restaurants like these all over the country. So, if you are there in Thailand, you should forget about Burger King, KFC or McDonald’s and try our real fast food.

The key with “cooked to order” is the fast cooking time. The faster you cook, the more you can serve, right? Most of the meat and vegetables will be already prepped, cleaned, cut to bite size, and marinated. The ingredients would also be prepped as well. The garlic would already be chopped up, and onion, green onion, cilantro and cucumber would already be sliced to the desired sizes. And all the condiments are close at hand.

This is how we’re going to prepare our Todd Kratiem Phrik Thai. I’m going to give you two different ways of cooking it. The first one is the “Cooked to Order” way, and the second one would be the original way Thai people cook the meat for Todd Kratiem Phrik Thai, which is the way it would still done at home and at the “Khao Kaeng” style vendors.

What’s the difference?

With the original Todd Kratiem Phrik Thai we would fry the meat in bigger pieces, which takes a longer time to cook, but the benefit is you get the meat to brown nicely on the outside while still tender on the inside. The browning agent is sugar, which is caramelized and glazed over the meat. The garlic also gets cooked to the crispy stage. If you know your stove and know how big you should cut the pieces of meat to cook them through at the same time it takes to perfectly crisp the garlic, you can open a restaurant (I don’t know how yet myself!) This original one is served with the meat sliced to bite size after it is cooked, rather than before.

As I mentioned before, “cooked to order” is a business that depends on how fast they can cook. So they slice the meat into small pieces, hence a shorter cooking time. How do they get it brown? Dark soy sauce. How do they imitate the caramelized sugar glaze? Sweet, dark soy sauce, which contains molasses. That is how two methods differ.


Meat of your choice (I used pork) cut to bite size 300-320g (10-12oz.)

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I would recommend picking the meat with some fat content in it, or the end product could be tough.

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Garlic 1 whole bulb

Grounded white pepper 1 teaspoon

Fish sauce 2 tablespoon (If you like it salty 3 tablespoon)

Oyster sauce 1 teaspoon

Sugar 1-2 teaspoons

Cilantro sprig for garnish

Sweet dark soy sauce 1 tablespoon (You can substitute with 2 teaspoons of dark soy sauce and 1 teaspoon of molasses)

Oil about 2-4 tablespoons

THERE IS NO FLOUR OR STARCH IN THIS DISH, and I’ve never seen anyone use SALT! So if you want authentic fried meat with garlic and pepper Thai-style, keep your starch and salt locked up somewhere and bring out the fish sauce (The neighbors will get used to this someday, believe me. They will stop asking what is that “smell” from your kitchen eventually.)


1) Marinate the meat by putting ALL of the condiments and pepper together, minus the garlic. This is the time when you can taste-test it. Do it and adjust the taste to your preference before you put the meat in.

2) Now you have to actually put the meat into the sauce!

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3) Now we will deal with garlic. First you take the hard shell off the garlic bulb. I recommend using California organic garlic from Gilroy. As you might know, most of the garlic sold in the US comes either from China or from California. I think it’s reasonable to avoid the Chinese grown garlic since it could be the imitation garlic. You never know!

Ok, we’ve made sure that we have the REAL garlic. Now we’re going to smash it.

I hope you have a cleaver. If you don’t, then a big, heavy knife should do the job. If you still don’t have that…mannnn…are you really cooking with a Swiss army knife or what? Alright, if you can’t even get a big and heavy knife, then use a bottle, a pestle, or a rolling pin wrapped up in plastic wrap. You don’t want your pies to smell like garlic, I reckon. But if you somehow have a mortar and pestle but don’t have a big, heavy knife, I so want to kick your ass for the wrong priorities in your kitchen life, unless you are wearing your underwear outside your jeans too. In that case, fly to my house, I will be cook Moo Todd Kratiem Phrik Thai for you ;)

Smash the garlic with the flat part of the cleaver,

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or whatever pathetic tools you can find that suit the job.  Smash them together skin and all, pick the tough skin out if you wish, but leave the thin ones in. You might want to roughly chop it a little, too. Did I mention a cleaver is the perfect tool for this job?

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4) Scoop up about one tablespoon of roughly chopped garlic and put it in with the marinated meat, and save the rest.

5) Let the mixture sit for a while; 30 minutes should be minimum. The whole night if you want. You should steam your rice while you’re waiting, because the rest of this only takes less than 5 minutes.

WE WILL BE COOKING THIS ONE PLATE AT A TIME, SO DIVIDE THE MEAT IN PORTIONS BEFORE YOU START. Also, read all of the next steps through before start cooking.

6) Put 2-3 tablespoons of oil in the pan. Remember I told you what the difference is between Todd and Pad. (If you missed this part, go back to the 3rd paragraph. You probably didn’t do well in school, I can tell.) DON’T BE STINGY WITH YOUR OIL! We are not making a stir-fry here. This is truly a fried dish, so get used to the idea of oil. There will be leftover oil from this batch that you can use with the next batch, too.

7) Blast the heat to the highest and wait until the oil gets hot, then first put HALF of the rest of the smashed garlic in the hot oil. Flip them around. This is called “Jiaow” or frying something in oil while tossing it around.

8) This is a very critical step—you have to watch it carefully. Once the garlic gets slightly golden, you have to drop the meat in right away. It should take only half a minute at the most before the garlic is ready, and only take another 10 seconds for it to be ruined like this:

This is actually beyond golden! The perfectly golden one would turn in to this as soon as I grab my camera so imagine a few second back!

This is actually beyond golden! The perfectly golden one would turn into this as soon as I grabbed my camera, so imagine a few seconds back!

No, you are not going to grab your camera to take pictures, or even let your eyes get anywhere else but watching the wok, or your Moo Todd Kratiem Phrik Thai would look like this at the end. This is not good. The garlic will be bitter!

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9) Toss the meat around the pan very quickly,

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This is the one that I managed to drop the meat in on time, but you can see that the garlic on the edge is starting to brown…

making sure that it’s all cooked with no pink left on the outside. By the time the meat is cooked, the garlic should be crispy but not burned (at least you would hope for that).

10) Turn off the heat and use a slotted spoon to scoop the meat up from the oil and place it over steamed rice. Garnish with the cilantro.

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11) You are now ready to make another batch. Add another tablespoon of oil before you start the new batch. After you’re done with the final batch, discard all the oil.

If you want to make a fried omelette to eat with this, the omelette will be the first thing you fry, even before the garlic, and if you want to make two servings, made the omelette first for both.

Thai omelette

Do not forget to add more oil for the omelette. If you want to fry an egg or an omelette made from one egg, you would need about 2-3 tablespoons of oil (and will have some left in the wok, of course.)

I taught this method to a Chinese friend. He burnt the garlic again and again until he came up with a new method. He fried the garlic first until it was golden, then scooped it up and saved it in a cup, then he fried the pork and added the fried garlic back to the pork later. You can try that if you want, but believe me, after a few tries, you can master this.

That’s Moo Todd Kratiem Phrik Thai, the “cooked to order” version. I will give you another version that I like better because I’m used to this version more. This is how my nanny and the cook at my house would make it for me. What’s the difference? This version fries the pork in bigger chunks and doesn’t use the dark soy to give it color. As I mentioned, the brownish color is from the sugar that got caramelized in the process. Can you imagine the flavor?


With this version it is even more critical to pick meat with some fat just to keep the meat tender and juicy. I would suggest the shoulder or country rib for  pork, and ribeye, skirt steak or flank steak for the beef (the prime grade would be better, also).

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And if you insist on making this with chicken, dark meat would be my choice, but you can use the breast meat too. It will be drier, but you should be used to the dryness anyway if you prefer breast meat.

Meat of your choice (I still used pork) 300-325g (10-12oz.)

Garlic 1 whole bulb

Grounded white pepper 1 teaspoon

Fish sauce 3 tablespoons

Oyster sauce 1 tablespoon

Sugar 1 tablespoon

Oil for frying 4 tablespoons


1) Cut the meat to about 2”x3”x.5” size and marinate them.

2) Peel and smash the garlic (read the #3 of the above method) scoop up about 2 tablespoons and put it in the marinade.

3) Leave the meat to marinate at least 1 hour to overnight.

4) Put oil in the wok and set it over medium high heat, wait until the oil is hot and then put all of the meat in.

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5) Drop the heat down to medium and watch until the edges get slightly brown, then flip the meat.

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6) Fry until the meat cooks through the inside. You can flip it over a few more times. Increase the heat toward the end to brown it slightly more.

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7) Use a slotted spoon to get the meat out of the hot oil; set aside.

8) Add the rest of the smashed garlic to the hot oil, fry until it’s golden, scoop it up and put it over the fried meat. You can slice the meat before serving and garnish with cilantro. And then it’s time for everyone to eat!

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Clicking Away in Tokyo at Katsukichi: A Unique Tonkatsu in Asakusa

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This will be the last post about my Japanese food adventures on my trip there. For those of you who like my Thai recipes, stay put. I am still on many trips at this time of a year but should be back in my kitchen for a little bit. Yes, I get to stay at my own home for twelves days this month, two days more than last month, and that should be improving toward the end of the year.

The last spot is not any new adventure. I was at this restaurant last time I was here, and wanted to go back there again. The restaurant’s name is Katsukichi. Does that name give away the type of food they would be serving?

Katsu means fried pork…or at least that’s what I think. My clues are Tonkatsu is fried pork with bread crumb crust, and Katsudon is the rice bowl topped with fried pork. And Katsukichi is a small restaurant in Asakusa that serves only fried pork.

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I know pig isn’t the most popular meat in the US. There is a large Jewish population (the ones who keep kosher don’t touch it, plus all the Islamics who don’t eat pork because it is also taboo in their religion.) and I have to admit that the pork in the US doesn’t taste that good. It tastes almost like chicken to me, really bland.

The Asians love to eat pork a lot more than any other kind of meat. Their beef is too tough and normally they keep the cows or buffaloes to work in the field, and eating a tractor isn’t a good idea. Chickens are always abundant, but they don’t taste as good or as meaty as pig.

Believe me, pig tastes really great when you can get the tasty one, but not the ones eating garbage and raised in the pen, though. The wild roaming pigs who search for fresh bamboo shoots, mushrooms, eating whatever they find, taste so much better, as do free range chickens.

The pigs in Japan, Greece and Australia taste nearly the best in the world, in my mind. When you visit these countries I recommend at least try a meal with pork—you won’t be disappointed. Japan has the black hog pig—Kurabuta pig— (Berkshire pig) as the best pork, but the regular pork also tastes very good.

Tonkasu is one of the most popular dishes in Japan. You would see a lot of restaurants only mastering this one dish. They would serve only breaded fried pork, or may be Chicken kutsu, breaded fried chicken, for the foreigners, and that’s it.

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I can’t imagine this kind of restaurant would be a success in the US, where a lot of people are afraid of fried foods, “Ewwwww…that is such a tremendous amount of calories,” or “No, they might use old oil. I don’t want trans-fat.” They say, “Oh, I don’t eat fried food,” and they turn around and eat pasta Alfredo with extra cheese, or a bacon double cheeseburger with “fries” (hello…they don’t actually bake them, I hope you know this!) or barbecued beef short ribs. They got this calories things all wrong, babe, ALL WRONG!

There are so many different ways to fry pork and even if you want to limit it to just breaded fried pork, there are still so many different ways. The first is just slice the pork about half an inch thick, season it with salt and pepper, roll it in all the goodies: flour, beaten egg and coat with Panko bread crumb (see NOTE #1), then fry. This type requires a very, very tender pork such as Kurobuta pork or black hog, which is the same breed as Berkshire pig.

The straightforward pork cutlet is still divided in two types, the pork filet (Hire) and the pork loin (Roosu). These are the types that a very famous restaurant chain that is popping up all over Japan and many other countries named “Maisen” is serving. They serve a tender breaded fried pork, so tender you can cut it with chopsticks, believe it or not. I ate at Maisen almost every time that I was in Tokyo, and now they’ve opened two in Bangkok.


The other fancy way of frying the breaded pork is to slice and pound the pork until it becomes very thin, like ham for a sandwich. I’m talking about 1/8-1/16 of an inch thin, not the usual quarter inch thin here. Then roll them up in many layers. This way many other flavor enhancers can be added such as cheese, shiso leaves, miso, etc.,  before the pork roll up goes into the flour, eggs and Panko bread crumbs. They would call it mille-feuille Tonkatsu.

I have found a restaurant called “Kagura” in Torrance, California, who serves this type of Tonkatsu. If you follow me on my Facebook page or my Instagram, you’ve probably seen the pictures of the Tonkatsu already. So I didn’t really search for it in Tokyo because Kagura is THAT good.

So, why am I blabbing about all of these Tonkasu, then?

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Because I just want to point it out that Katsukichi is really unique, even to the Japanese cuisine. Their Tonkasu is neither thick cut nor mille-feuille style. On top of it, the Tonkasu at Katsukichi doesn’t even need any sauce the same way others do.

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Tonkasu sauce is usually sold pre-made in a bottle at a Japanese grocery store, and some regular supermarkets carry it. If you want a quick Tonkasu sauce when you don’t have a bottle at home, you just have to mix ketchup with Worcester sauce and soy sauce, and add a bit of mustard into the mix, then you’ll get something quite similar.

Actually, there is much more to Tonkasu sauce than my simplified version. Some chefs use the demi-glaze, some don’t, some would use lemon juice, some would add allspice, etc. Each Tonkatsu restaurant has their own sauce, but Katsukichi proclaims, “Most restaurants usually need sauce for pork cutlet, but here at “KATSUKICHI” you don’t need sauce for pork cutlet. It’s delicious!!” That’s quite bold for this type of dish.

So what do they serve there?

Tonkatsu at Katsukichi is quite thin but sandwiches some interesting fillings in the middle. There is a wide variety of fillings, but I couldn’t read the Japanese, and the English menu only had 10 choices, of which I tried about five. Number 11 and 12 on the menu are regular pork cutlet.

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This restaurant seats about 18-20 people at the most in the downstairs section but they have the upstairs room for a large group too. They also have a sign saying no cellphones, and there is an old lady waitress who’s the cellphone police, so be careful! I took photos with much difficulty because I had to wait until she couldn’t see that I was snapping a picture.

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I found this restaurant on the last trip I took back in 2012, but I didn’t get good pictures. This time, I managed to get enough good one so you can see the dishes. There is a waiter there who has such a vivid memory. He remembered me TWO years later, amazing!

I had tried the Miso, Shiso, Cheese, Kaki (Oyster) and Natto. My favorite is the oyster (Kaki) and Miso but all of them are so good. I wish I could try more but I will definitely try this place again next time.

WHERE: Katsukichi
1-21-12 Asakusa, Taito-Ku, Tokyo
Tel: 03-38441-2277

Friday – Wednesday CLOSE ON THURSDAY
Lunch 11:00am – 14:30pm (Last order 14:00)
Dinner 5:00pm – 9:00pm (Las order 8:30pm)

WHAT: Tonkatsu, what else?

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NOTE #1 Panko is the flaky bread crumbs used in Japanese cuisine. How special is this? Panko is made from very airy bread that is baked by passing an electric current through the dough without using heat, hence there is no crust before they crumble it. The crumbs would of course have an airier texture than Italian bread crumbs or most Western bread crumbs and the result is less oil absorbed and a much lighter coating.

Preview: the next post will be my food adventure in Singapore.

Clicking Away in Tokyo at Komagata Dozeu: A Restaurant Operating for Over TWO CENTURIES

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It’s very easy to spot a good restaurant in Tokyo or in most Asian countries. You look for a line outside. If the restaurant is good, they will be full at lunch or dinnertime. If the restaurant is spectacular, there will be a line waiting to get in. We Asians are not afraid to wait to get a meal. Most popular restaurants don’t taking any reservations, either.

I would like to say reservations are more part of a Western style of dining, but in the last two decades Asian restaurants are more accepting of and are starting to take reservations, but that’s still on an up-scale level. For casual dining it’s still a first come,first serve basis.

To most Asians, ambience is just an unnecessary accessory when it comes to eating. It does’t make food taste any better and it doesn’t make you any fuller.  We just want tasty food, the rest is tolerable if the food is right on.

That’s why you will see Asian restaurants with sticky chairs, dirty walls, not so spotlessly clean, loud, rude waitstaff, tight seating in a very small space, with no AC in a 90-degree climate still doing awesomely well in Asia or any place with a lot of Asian population. Not that we’re willing to accept that lesser standard, but because our standard isn’t where you might put your focus.

In fact, you could find two restaurants in the same neighborhood, one equipped with all fru-fru AC, high cleanliness, nice wait staff, cozy chairs and all but empty. The other one is as described in the above paragraph, and is packed, with a long line waiting to get in. Let me ask you, which one’s food do you want to try?

I used to be so frustrated with my husband because if he has to pick between an uncomfortable restaurant with great food over a nice and cozy restaurant with just blah food, he won’t hesitate to pick the latter, while I would definitely choose the former. His focus isn’t on how the food tastes, but how much discomfort he has to encounter for just one meal, in his mind. I am the opposite.

We do fix our differences easily, without ruining our marriage, by me letting him sit and have his meal in his comfortable and cozy place by himself, while he waits for me to come back from the “hell hole”, as he would call it or “heaven on earth”, as I would describe all places that just serve great food. We are both happy and full; mission accomplished.

So, when my husband isn’t on the trip with me, I am free to explore and search for my secret hole-in-the-wall spots. On this trip I was staying in the Asakusa area where all great foods are, so I took a walk out of the Thunder Gate (Kaminarimon Gate) in front of the Sensoji temple, crossed Kaminarimon-Dori (Street or Ave) and continued  walking on a street I think was called “Edo-Dori”.  I intended to find a restaurant with a long line. No matter what the food would be, I was committed to eat the food that was served there.

After about seven big blocks,(f our blocks between Kaminarimon-Dori and Asakusa-Dori and another three blocks past Asakusa-Dori on Edo-Dori), because I started quite late, around 7:30pm, I expected the line I was looking for probably had already gone inside or even be done with their dinner, but I still thought I would be able to find something quite interesting.

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Right in the middle of the city there was an old, three-story house…

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with paper lanterns line up in the front…

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and a few benches with people still waiting to get in.

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This is it! I thought. The place was big, but people were still waiting to eat at ten minutes to eight. My instinct told me that this must be a special place.

I can’t read any of the Japanese signs there, of course. So I just poked my head inside and used sign language to tell the host that I was by myself and only needed one seat. In the meantime, while he was busy writing my name down on his call sheet, I snapped a few pictures of the inside.

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I thought, this is it, the traditional restaurant that you have to sit on a little cushions on top of the tatami floors and eat off a small table in front of you.

I came outside and waited just briefly, shorter than 20 minutes, and my name was called. He pointed to a place DOWNSTAIRS! What?!?! OK I didn’t realize there is an underground level. On the way going down I just spotted the stairs leading up to the second floor, too. This was a much bigger restaurant than what I expected at first. I felt lit up inside–I’m at a great place again.

The underground floor was actually better.

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There were normal tables and chairs, so you didn’t need to sit on the floor, but you couldn’t avoid smoke from both cigarettes and from the small stoves on almost every table. The smell of soy sauce and sake was soaking every cubic inch of air in the room. Thank goodness the cigarette smoke was very light in this room.

I followed a very young waitress dressed in a traditional kimono to a small wooden table with little wooden chairs. I spotted several foreigners in there, and I hoped this was not the “foreigners’ room”. The waitress handed me the English menu. (Oh no! This definitely is the foreigners’ room!)  Anyhow, there were more Japanese in here than the obvious “foreigners”, so I figured I be okay.

From the menu, I saw that this restaurant is named “Komakata Dozeu Restaurant” and serves only dishes made from a little fish called Dozeu, or Dojo, which is the Japanese loach. They had five dishes made with Dozeu.

Dozeu Nabe: The fresh Dozeu is cooked in an aromatic sake broth until the bones become soft, then the Dozeu is cooked again in a sweet miso broth. The Dozeu is served on a thin iron plate filled with Warishita sauce (secret soy sauce base). The iron plate would then be placed on top of the Hibachi (charcoal grill). The customers have to finish the cooking by adding sliced greens and, if the Warishita gets dry on the plate, there is a pot of it available on the table that the customer can add to it.

Yanagawa: The Dozeu are cooked in a Yanagawa Nabe (pottery dish from Fukuoka prefecture) with shaved gobo (burdock root) and egg.

Dozeu Kabayaki: This is grilled, filleted Dozeu with sweet soy sauce, just like grilled Unagi.

Dozeu Kara-age: Fried Dozeu.

Dozeu Jiru: Dozeu cooked in Chikuma Miso (unsalted miso, which was popular in the Edo period)

Also, there were a few other a la carte dishes such as Chawanmushi (egg custard), Tamagoyaki (Edo omelette), Toru Tukune (Teriyaki chicken balls with soft boiled egg), Edo Yasai Awase (Edo vegetable salad) and Dangaku (Konuaku and tofu with miso).

That was it for the English menu. I started to wonder what would be on the Japanese menu, but that wasn’t the point right now. My one little stomach couldn’t handle all of the choices in the English menu already.

I ended up ordered the Dozeu Nabe because EVERY TABLE had ordered this; I couldn’t go wrong. Then I wanted to try the Dozeu Jiru too, so I ordered that. My order didn’t seem to have enough vegetables, so I ordered the Edo Yasai Awase, Edo vegetable salad, as well.

I was sure I wouldn’t be able to finish all of these. I wish I had someone else with me, but if I did then I wouldn’t have found this restaurant, because I was traveling with a friend who likes to set a destination and go to it. Well, my best culinary adventure trips were never about the destination but more about the journey. So I had to swallow my regret about wasting the food then.

On the table, there was a wooden box with a whole bunch of sliced Japanese green onions, and a little earthenware teapot filled with the broth.

Komagata Dozeu 6

My first course, the salad, arrived very quickly.

Komagata Dozeu 10

It was a very interesting salad consisting of thinly sliced cabbage, lettuce, whole okra, some corn, thinly sliced lotus root, and something looking like a flower that I don’t know the name of, but I’ve seen at the Tsukiji market before. The dressing was ginger and sesame and quite delicious.

I hadn’t finish my salad yet when the Dozeu Nabe arrived in an iron plate set on top of the Hibachi (the little grill stove).

Komagata Dozeu (1)


The whole thing looks big in the picture but the plate was just about 6-7 inches in diameter. So, the Dozeu themselves are about 4-5 inches long at the most. Well, I have to admit, they looked intimidating and unappealing to me.

Komagata Dozeu 7

So, I quickly dropped the sliced green onion on top, right away, just to cover the naked fish, according to my waitress’s recommendation. She had taught me what needed to be added to the plate before she walked away.

Komagata Dozeu 9

I also ordered rice, too. I can’t just eat pure protein without any carbs. As soon as I saw the green onion was cooked, I scooped it off and put a new set on top. At this point I thought I had to get to the fish, regardless of how they had intimidated me. So I took one fish and put it over my rice.

In the same box with the sliced green onion there were two types of seasoning. One was Shichimi-Togarashi, a ground spice mix of cayenne pepper, five other spices and dried orange peel, so I put that on the Dozeu, just to make sure that I could swallow the fish down.

Ahemm…Errr…I should have remembered the old saying, “Don’t judge a book by its cover.”  Oh my goshhhh…it was so light and unassumingly delicious. The flavor of the Dozeu was just so unique: no slimy texture, no weird fishy smell, even though they look kinda wwwwww.  They were so tasty, with a mysterious hint of earthiness.

The flavor was so unlike anything else I had ever tasted that I have a hard time describing it to you. On top of the “aha” moment, I discovered that the bones were so soft and really needed no effort to chew, even the head, which is all bones. I never thought that I would use the phrase, “melt in your mouth” with respect to a fish, but this Dozeu Nabe together with the bones and all dissolves right there on your tongue and is easy to swallow. The rice and the green onion turned out to be the part that you had to chew.

I had no worries about choking on the bones. I had no worry about the fishy smell nor the slime. It was only the appearance that I just had to keep covering with sliced green onions, breaking the fish in half before I took it out of the plate. I’m now no longer afraid of the Dozeu! (Well at first they kinda appear to be slimy and like a snake; I am famous for my ophidiophobia, and I refuse to even write the word down more than once.)

As soon as I figured out what the whole deal was about, the cute waitress re-appeared with a little bowl of Dozeu Jiru that didn’t look like anything but a bowl of a thick yellowish-brown contents.

Komagata Dozeu 12

Noooo, it didn’t remind me of baby poo at all, but I won’t swear to it though…haha. It smelled nicer ;) But it was so hot I just went back and focused on my new-found treat to my tongue.

I kept adding the sliced green onion, which was available for free and unlimited. It’s the sweetest green onion you will ever eat. It was huge, about half an inch in diameter, and was much less pungent than typical green onion, and three or four times sweeter. At this point I stopped adding the seasoning to the Dozeu because it made my tongue a little numb and I wanted to keep tasting these delicious fish.

On the third round of adding the green onion, the broth was almost completely evaporated, so I added more broth to the plate. I had to wait for it to start boiling again, so I turned my attention to the Dozeu Jiru. I sipped the miso broth–wow, this was really different. It was so not salty at all. It was actually sweet too. I loved loved loved this! I wished I could find this type of miso in California, yet I had no idea what this miso was called. (Dhurr…It said right there on the menu, Chikuma Miso)

I found Dozeu at the bottom of the bowl, too.

Komagata Dozeu 13

The Dozeu had the same texture as the one in Nabe: tender, tasty, with dissolvable bones. The Dozeu in the miso broth had a slightly different flavor, though. I could sense the real taste of the Dozeu more in the Nabe, but because the earthy flavor of the Dozeu just went very well with the unsalted miso, the blended flavor just gave the Dozeu another dimension.

Did I already say that I am so glad I stopped at this restaurant? I don’t think I said it enough. This was a really good find. I so want to take my hubby back here. LOL…I’m sure this statement will make his skin crawl when he edits this post and sees the photos! He doesn’t like eating most fish. He doesn’t think that fish should be human food…but my darling, you have no choice!

I ate half of the Dozeu on the plate, finished the Dozeu Jiru, and left only one third of the salad and half of the rice.  I had ordered enough for two people. The bill came to around $30, but I only drank mineral water.

From my observation, the Japanese customers also ordered the Nabe, but they seemed to have a set that went with it. I saw some of them putting some other stuff in their plate that they added more broth to. Some seemed to have a sliced raw fish that looked like carp (Koi) fish sashimi in their set, too.

The tables that had more than two parties ordered the Yanagawa dish, the Dozeu and gobo root in omelette. That looked super delicious too. I made a mental note to try it next time, together with the fried Dozeu and the grilled one. I’m sure the fried and grilled Dozeu would appeal to my husband more than the Nabe and the Jiru would, for sure.

When I left the restaurant the crowd had already died down, but I will remember this place for the next time.

Komagata Dozeu 14

Komagata Dozeu 15

While I was writing this, I finally got to do research about this Komagata Dozeu Restaurant. This restaurant has served Dozeu for over 200 years! It was founded in 1801! Oh my gosh…that’s the very same year Thomas Jefferson was elected as the President and the Irish had just joined Great Britain, just to give an idea how long ago this place was established. The generation that is running the restaurant right now is the seventh!  They must surely love doing this business, and also opened another location in Shibuya, too.

More from the research: the Dozeu used to be very abundant because they were caught in the flooded rice fields and in the streams, but these days, due to farm pesticides and rural development projects, the Dozeu have greatly diminished. Most of the Dozeu eaten in the restaurants have all come from fish farms or overseas, unfortunately.

That night must been the night that my psyche lined up with the Dozeu because, having walked back–which was the reasonable activity to assist in digestion for an over-eating girl who’s not bulimic–I passed through a neighborhood where I noticed a pub/restaurant that was still open, and had a wooden container filled with water in the front of the place…

Komagata Dozeu 17

and inside were live Dozeu fish.

Komagata Dozeu 18

So I got to meet the live Dozeu and eat them in the same night!

Nice to meet you Dozeu. You are so delicious. I’m glad we’ve met.


Komagata Dozeu (Asakusa Location, where I went)
1-7-12 Komagata, Taito-ku, Tokyo
Tel: 03-3842-4001

Komagata Dozeu (Shibuya Location)
4F Renga Building
1-5-9 Dogenzaka, Shibuya-ku, Tokyo
Tel: 03-3464-5522


Asakusa Location 11am – 9pm daily

Sibuya Location
Monday – Saturday 11:30am – 10:30pm
Sunday and Holiday 11:30am – 9:30pm


I would recommend the Nabe and the Jiru, but if you are not that brave, I read from a review that the Kabayaki, or grilled Dozeu, tasted sweet and eel-like. Or the Kara-age, the fried Dozeu, could be good too. I will definitely be trying the Yanagawa next time, and will report back when I do.

Clicking Away in Tokyo at Taimeiken : The Most Popular Place for Omurice

Taimeiken Tokyo 9

I haven’t been blogging lately. It’s been so many weeks I can’t even remember because I’ve been in many time zones both within the country and internationally until I’ve become quite confused. I even get the date wrong. I’m now in Tokyo, one of my most favorite cities on earth. If you are following my Facebook fan page, you probably already knew of my culinary adventures, so don’t miss my next two stops, Bangkok and Singapore.

I am here in Tokyo with no set destinations this time, and I’ve found two interesting restaurants. I discovered both on the same day, so I gave myself 6 stars on that day. I usually find something interesting if I am on my own, not needing to worry about anyone or anything. I just loosely set a destination and explore the route in between my hotel and the destination.

Tokyo is quite rainy in the late August. My initial destination was the Hara Museum of Contemporary Art in Shinagawa, but I changed course to go to the National Museum of Modern Art instead, due to the rain. Going to a museum is indoor activity but on the way from Shinagawa station to this museum there is a beautiful Japanese garden at the Takanawa Prince hotel that I didn’t want to miss.

Anyhow, my next destination required me to stop at Nihombashi station to change trains. So I decided to do a stopover at Nihombashi for lunch and exploring. If I wasn’t alone, I probably couldn’t do this freely. I highly recommend giving yourself some leisure time with a loose schedule during your vacation. I can guarantee that it’s going to pay off, just like my detour adventures. Do you remember my discovery two years ago, “Mr Danger”, the little restaurant serving “Humburg steak”?

I exited from Nihombashi station to the street and started walking around—luckily the rain had stopped. Nihombashi is the financial district, hosting the Tokyo Stock Exchange (Tokyo Shoken Torihikijo), Bank of Japan (Nippon Ginko) and even the Currency Museum (Kahei Hakubtsukan).

Nihombashi is quite busy during the weekday but so nice and quiet during the weekend, almost serene even. I walked across the courtyard of a building called Coredo and there I saw a long line.

Taimeiken Tokyo 1

You wouldn’t line up in the rain for no good reason, would you? So I moved closer and I could smell something yummy happening, and that was the reason for the long line for sure.

Taimeiken Tokyo 2

Before I entered the building, I inspected my surroundings and saw a brass plate for a “Kite Museum” on the entrance, but cooking kites wouldn’t give this yummy smell. I’m sure of that. I peeked through the restaurant door and all the Japanese who were quietly waiting in line were eyeing me suspiciously. Sorry, even though I’m a half Chinese my other half was taught to wait in line; I just wanted to know if the line was worth the wait.

The restaurant itself didn’t look that interesting to me, to tell you the truth. It was just a casual style restaurant serving a “Yoshoku” type meal. (See NOTE below) Omurice or omuraisu, the Japanese omelette wrapped around fried rice, was on every table of medium size restaurant (large for a Japanese restaurant) and I was too hungry to wait in line for a plate of omurice, but I had to check out the kite museum first. Near the entrance of the restaurant there was stairs leading to the second floor. I took them.

Up on the second floor was another restaurant! There were two young men sitting there smoking in front. Yeah, that’s really horrible, rude, inconsiderate, and simply unacceptable. I think Japan would be a much better country if the indoor smoking is banned but I guess it won’t be, as the Japanese’s average lifespan is always in the top ten in the world! I understood that their government has to find a way to decrease their population somehow. The island isn’t going to grow, you know. So, the cigarettes there are sold at under $5 per pack. Smokers from New York, you should consider moving to Japan, they like Americans there ;)

I asked them how to get to the kite museum, and they said the 5th floor and there I went. I purchased a ticket and asked the ticket seller (who later I’ve found is the head of the Japan Kite Association and also serves as a director of the Kite Museum, Mr. Masami Fukuoka himself) about the restaurant on the first floor. He pointed to another gentleman who had just came out form the elevator, and told me to talk to him because he happened to be the owner!

Taimeiken Tokyo 10

Wow, talk about luck! I was not doing bad here at all. He also walked me down to the 2nd floor restaurant too.

The explained (in English!) that BOTH the restaurants I saw were named Taimeiken. The first floor is a cafe style with slightly lower prices, but packed with all the fun and frantic energy of an open kitchen, while the second floor is fine dining with no line, but both use the same kitchen.

Taimeiken Tokyo 3

Bingo, a very hungry woman, and one restaurant with no line but cooking from the same kitchen as the restaurant with the line this long on Saturday, come on. I just have to pay more for the meal. Why not? Extra time to explore would be worth every penny.

Taimeiken Tokyo 4

Taimeiken is sure to be one of the most popular places for omurice in Tokyo. They served many different types of omurice, including their famous one, the “Tampopo” style, or the dandelion style. This is from the Japanese movie “Tampopo”  that was made in the eighties. My Japanese friend told me that this dish was developed by the director of that movie with cooperation from the Taimeiken restaurant chef team because Taimeiken was an old and well-respected Yoshoku restaurant in Tokyo since 1931. I had seen the movie, and found this clip on YouTube. (You have to skip to about 1 minute in order to see how the omurice is made.)

The “Tampopo” style fried rice is this: the base fried rice is ketchup-flavored fried rice with chicken. It’s laid lazily in a simple pile underneath what seems to be a plain marquis-shaped omelette. Before you eat, you would use a knife to lightly slice the omelette not so deep in to the center of the log, or just half way from the top lengthwise from one tip of the marquis shape to the other. The egg omelette then would crack open due to the creamy soft center. Then, with almost no effort, you open the slightly wet and creamy omelette to uncover the fried rice underneath. This is why you sliced the omelette only half way down and not all the way to the plate. Then you add the ketchup on top and eat. You can opt-out of the ketchup choice by asking for demi-glaze sauce or curry sauce, but believe me it’s best with ketchup.

Taimeiken Tokyo 5

Well, now there is bad news–I have no pictures for you! I learned about the “Tampopo” rice after I had already placed my order. The restaurant has an English menu, of course, but it didn’t look any different than any other menu in English. No pictures in the menu either. Maybe because this was the fine dining section. The wait staff had tried to point me to the “Chicken Omurice” by saying that this is the most popular one. Sorry, I’m not a big chicken eater. I, in fact, avoid chicken unless it is really interesting or proven an organic chicken. I’m allergic to the hormones added to meat of all kinds, and chicken is the worst in term of hormones. So, the plain “chicken omurice” passed me by.

My order was the omurice topped with demi-glazed beef stew.

Taimeiken Tokyo 8

The rice was ketchup-flavored ham fried rice wrapped with an omelette and dressed with beef stew in a demi-glaze. The stew was very tender and rich. The demi-glaze was excellent, not bitter, not too salty (as the way I’ve found it here in the US), and slightly sour, which made it interesting.

Taimeiken Tokyo 7

The omelette was soft and tasty. I wish I could finish the whole plate.

Taimeiken Tokyo 11

I found myself trying to stuff more of the omelette into me even though I was already full. This was my old habit that I no longer do for a long time now. It’s easier to put in than it is to take off the weight, so I usually stop eating as soon as I’m approaching full, but the omelette here was so good I wanted more. Especially with the demi-glaze and the ham fried rice. I ended up walking out of the restaurant over-stuffed.

I made a mental note to come back to this restaurant on my next trip to Tokyo. I was wishing that I had I taken my beloved husbanditor to try this lovely restaurant. This is a great sign, because I haven’t felt that urge about a restaurant in a long time, that is, one I was impressed enough that I want to take people to try. I don’t know if it is something that happened to my palette, or if something happened to the food industry in the US, but I’ve lost interest in restaurant food lately.

This is the link to the google image of the Tampopo omurice at Taimeiken. You get an idea why they called it dandelion style. Taimeiken has several other different dishes, including a tasting menu. The price I paid for the omurice was really high though, about $30 or over for an order. (Sorry, I should have paid more attention to the price on the menu but this girl was hungry, you know!) If you don’t want to pay that price, simply wait in line at the cafe-style restaurant. The same thing is served for around twenty dollars or less.

Also I searched for this restaurant on the internet, and people raved about their soup, borsht and coleslaw too. Apparently,  their borsht isn’t the one with beets, and the coleslaw isn’t shredded cabbage drenched in creamy dressing, but I didn’t get to taste them. Well, good enough that I stumbled across this restaurant and went blindly in and ordered, guessing my order as blindly as finding the place. This is a great find and there will definitely be a next time!


Nihombashi 1-12-10, Chuo-ku, Tokyo


Tel for the 1st. Floor cafe style restaurant: 03-3271-2463
Tel for the 2nd. Floor fine dining restaurant: 03-3271-2464


1st. Floor
Monday – Saturday  11:00am – 9:00pm (Last Order 8:30pm)
Sundays, National Holidays   11:00am – 8:30pm (Last Order 8:00pm)

2nd. Floor
Monday – Saturday
Lunch   11:00am – 3:00pm (Last Order 2:00pm)
Dinner  17:00pm – 9:00pm (Last Order 8:00pm)
Sundays, National Holidays   CLOSED


Omurice no doubt


Yoshoku is the Western-style Japanese food. That would be how I would describe it, even though some might argue that it is actually “Japanese-style Western food”.  I still insist that Yoshoku is thoroughly Japanese even though it uses imported ingredients and is influenced by the style of Western food. I think at the least a Japanese food writer, Norimitsu Onishi of The New York Times, agrees with me on this (I don’t know him, but his name seems Japanese to me). This is the article published on March 2008 in the Dining & Wine on the New York Times (just click on this link).

Why do I say it is thoroughly Japanese? You might be interested, but before I answer that question, answer these set of questions for me.

Where in Western cuisine would you see spaghetti boiled and rinsed in cold water, then “stir-fried” in ketchup?

Where in Western cuisine would you see ground beef mixed with ground pork then covered in bread crumbs and deep-fried and eaten with demi-glaze sauce or another magical sauce, ketchup?

Where in Western cuisine would you see an omelette stuffed with ketchup-fried rice or a soft, creamy omelette lying next to the said fried rice with even more ketchup squeezed generously on top?

Any respectable chef in a French restaurant would die five times over at my three questions and probably need at the least about a dozen reincarnations to be able to “cook” those dishes voluntarily. I’m sure the ketchup would be a gigantic issue there. How about British chefs? What do you think? Swedish? Finnish? German? Dutch? Anyone want to admit that as a professional chef, you  put ketchup in your food? American chefs might be the closest to imagine those dishes but no, they don’t cook them either. “Those are rice dishes.” the American chef might have said. “We have nothing to do with it!”

Now, do you believe me that Yoshoku is thoroughly Japanese? And I like it even more than American fried rice, Thai style. I’m telling you that much.

Don’t stop exploring. The adventure makes your life worth living!

Underneath are the pictures from the Kite Museum on the 5th floor of the same building.

Kite Museum Nihombashi 1

Kite Museum Nihombashi 2

Kite Museum Nihombashi 3

Kite Museum Nihombashi 4

Kite Museum Nihombashi 5

Kite Museum Nihombashi 6

Kite Museum Nihombashi 7

Kite Museum Nihombashi 8

Kite Museum Nihombashi 9

Kite Museum Nihombashi 10

Quiche Tart with Fruit

Quiche Tart with Peach

Have you ever thrown something together with the main intention of eliminating some ingredients in your refrigerator and it turned out to be an amazing creation?

Do you know what’s the result?

You then have to re-stock your fridge with the stuff that you wanted to get rid off in the first place!

This is one of those incidents. I recently had a burger night for about half a dozen guests. I bought so many different kinds of cheese and fruit that we couldn’t finish them in one meal, so I came up with this quiche tart, and it become a hit. I wanted to share the recipe before the fresh fruit season is over. Don’t worry, I will get back to the curry and noodles and all other Thai recipes soon after this.

Okay, let’s start with the ingredients.

Ingredients for the tart shell:

(You can also use my other tart shell in the tomato tart recipe here if you are allergic to almonds or don’t want to use almond flour.)

Almond flour  140g

All purpose flour or cake flour  70g

Confectionary sugar (Icing sugar)  50g

Cold butter  75g

Cold jumbo size egg  1 (about 50-55g)

Salt  2g

Oil or butter to grease the tart shell

Method for the tart shell:

1) Measure all the flour, sugar, salt, and butter into a large bowl and turn on the oven at 350ºF.

Quiche Tart with Peach 1

2) Use a fork, pastry blender or food processor to blend the mixture by cutting the butter in to the flour.

Quiche Tart with Peach 2

3) Once the mixture is all blended well, then you add a cold egg. Combine it with the previous mixture until it forms a ball.

Quiche Tart with Peach 3

You can refrigerate the mixture if you like, but I didn’t. I use almond flour to help make my tart shell flaky without having to fuss with it so much.

4) Spray the tart shell (I used an oblong one, 13-3/4”x4-1/4”) with oil or brush butter on it, then evenly pat the dough onto the bottom and the sides of the tart shell.

Quiche Tart with Peach 4

5) Lightly prick the bottom of the crust with a fork to prevent the dough from puffing up as it bakes.

Quiche Tart with Peach 3 (1)

6) Bake for 20 minutes. While you’re waiting for the crust, make the filling.

7) Once the crust is cooked, take it out and let it cool (you are probably in the middle of making the filling anyway,) and leave the oven on. You will need it again soon after you fill the crust. Also, you won’t need to seal it with egg white or apricot glaze ;) Wait and see my “sealing method” in the next section.

Quiche Tart with Peach 6

Ingredients for the filling:

American cheese, sliced (I used the organic one from Trader Joe’s) 3 slices

Cream cheese  125g

Jumbo egg  2 eggs

Prosciutto  2 slices cut in to strips about 1/4” wide and no more than 1” long (total about 2 tablespoons)

Caramelized onion, roughly chopped  2 tablespoons

Crumbled or grated cheese of your choice (I used gorgonzola, smoked gouda and cheddar)  1/3 cup

Salt  1/2 teaspoon

Ground pepper  1 teaspoon

Green onion, sliced thinly (You can use other herbs of your choice too) about 2 tablespoons

Sliced provolone cheese  3 slices

Cut up fruits of your choice (I used figs and peaches last time. They both turned out so good. A friend reported using apricots and that was good, too.) 2 large peaches or 1/2 lb. of figs

Olive tapenade  2-3 tablespoons (This actually can be omitted if you don’t like it, but it adds wonderful flavors to the tart. If you don’t want to use this, add more salt to the cream cheese and egg mixture.)

Quiche Tart with Peach (1)


Method for the filling:

1) Start with the cream cheese, using a mixer, either handheld or KitchenAid; your choice. I used my handheld. Cream the cream cheese.

2) Add the eggs and salt and mix until well-blended. This would normally take quite a while. Don’t be alarmed if it doesn’t blend right away—keep mixing.

Quiche Tart with Peach 8

3) Once the mixture is all smooth, fluffy and creamy, then you can stop using the mixer. From now you only need a spatula. Add the prosciutto, caramelized onion, crumbed cheese or grated cheese and green onion; mix well.

4) Now you are ready to assemble the quiche. First, line the crust with American cheese slices. This is to protect the crust from the moisture in the filling. (Yes, this is my sealing method…yummy, isn’t it?)

Quiche Tart with Peach 9

5) Spread the olive tapenade on top of the cheese slices.

Quiche Tart with Peach 10

6) Put the cream cheese and eggs mixture inside the rest of the space.

Quiche Tart with Peach 11

7) Put the fruit on top of the cream cheese and eggs mixture. (No, I’ve not forgotten about the provolone slices. Just wait, and please don’t eat them while waiting!)

Quiche Tart with Peach 12

8) Bake at 350ºF for 30 minutes.

9) Open the oven and lay the provolone cheese slices on top of the fruit. (I hope you listened to me about NOT eating them while you waited!)

Quiche Tart with Peach 13

10) Drop the temperature down to 300ºF and bake another 15 minutes, or even 20 minutes. This is to make sure that the quiche sets properly.

11) Take it out of the oven and let it cool down a little before you slice it out of the tray and cut, or the whole thing will be very runny.

Quiche Tart with Peach 14

As a variation, you could replace the fruit with mushrooms. A friend already tested this recipe and used BACON on top instead of fruit. How can any food taste bad with this amount of cheese and bacon, right? Be creative and enjoy your invention ;)

Quiche Tart with Peach 2 (1)

The Buttery Yummy Case of the Kouign-Amann and Kouignette

Kouign-Amann 41

When the summer full moon struck Manhattan Beach, it could have been forecasting a new and unexpected event, such as a Thai girl  not only making a French dessert but blogging about it too :) This is actually not the first time I’m blogging about a French dessert. In fact, my very first blog was for French macarons. This, my 101st blog, will follow the same tradition.

This time it is about Kouign-Amann, the French, or, to be exact, the Breton pastry, that has a name that sounds like it is from the Middle East but is truly French born.

OK…don’t go WTF just yet. Wait until you finish making this, and maybe even better is to wait until after you actually eat them.

Kouign-Amann is pronounced “kween-yah-mann” or “Ku-eeen Aah-man”.  No, I didn’t know how to pronounce this from birth, or by birth either.  I called Kouign-Amann “the thing” (I know…sorry) or “the Breton crunchy cake” for at the least 2-3 decades. That’s all. Not so long. It’s so difficult to figure out how to pronounce. This time I got my husbanditor-dictionary to give me the correct pronunciation. (Ahhh…good thing I married someone who can read French!)

What is this pastry exactly?

If I use French pastry terminology, I would say this is a “laminated dough with a sugar layer, baked in sugar and butter until the sugar turns into caramel”, but I don’t think there is a pastry chef who doesn’t know Kouign-Amann.

Laminated dough is the term used to describe dough that is wrapped around a block of butter, then rolled out with the butter still in between until thin, and then folded. The butter will eventually divide the dough into several layers. After the first folding, the dough is rolled out and folded several more times and that multiplies the number of layers.

Kouign-Amann uses bread dough and is laminated just like croissant dough except, after the last roll out, the dough would be covered with granulated sugar before folding.

According to many, many pastry cookbooks, Kouign-Amann is a traditional Breton dessert, including the name. Kouign = Cake, Amann = Butter (These are Breton French not French French words). This is considered a butter cake in Brittany. (For those of you geographically challenged, like me, Brittany is the Western-most province of France, closest to England.)

And so it introduced itself to me as a cake the first time we met.  I was in England and someone brought this cake back from France as a gift to the hostess. It was big and round just like cake, with the caramelized sugar crust on the top just like creme brûlée, even though the top is quite uneven. Once it got cut, I saw that it was actually not a typical texture of a cake but looked more like a very dense croissant with several layers.

It was actually not that easy to cut with a spoon. It had some resistance and crunchiness, totally unlike cake, and the first bite nearly brought tears to my eyes. How much of my life had been wasted not knowing that this thing existed?! What a shame! The crunchiness was from caramelized sugar melted with butter that was coated on the outside, just like toffee. The texture of the cake was like bread but unlike bread pudding, because that has some kind of custard mixed in. This one is dry and clean but flaky and buttery, so buttery, like the dough has been sitting in a block of butter and had just shaken off the excess in the oven right before it was served.

I know this is going to turn some of you off, thinking it is so not worth it to clog your arteries with it. Well, you are wrong. It’s worth it. (Also, read the new research about heart decease and eating saturated fat.) If I were to die from eating, my wish would be that it was from Kouign-Amann. If my last bite on this earth is Kouign-Amann, I will have died happy.

After my first introduction, I went looking into the history. (Yes, I was THAT curious about food at a young age). It said Yves René Scordia, a baker from Douarnenez in Brittany created it and began selling the pastry in 1860. Some say he was inspired by Norwegian pastry.  Some say that he was just attempting to salvage his failed bread dough by adding butter and sugar. But whatever he did, here came a wonderful dessert left behind for us to remember him by, well over hundred years later.

It was a very long time before I attempted to make my own Kouign-Amann. It was intimidating, you know. The laminated dough, the amount of butter used, the SUGAR! Oh my gosh, it was all a little too much to accomplish perfectly, having so little skill in baking as a Thai girl. Back then I didn’t even know how to make a pie crust or bread yet.

Then I was introduced to a little thing called Kouignette, a little tiny Kouign-Amann, about a four-bite size. Ohhhh…this is even BETTER! There is more area to be caramelized and you don’t have to eat a whole wedge of cake anymore. It’s like a cupcake or mini cup cake.

Kouign-Amann 1

Then I moved to America…phewwwww. You couldn’t even try to find either Kouign-Amann or Kouignette (this is back in 1992) because they were nearly non-existent back then, plus I was living on the allowance of an international graduate student that couldn’t work, so I  probably would not have been able to afford it anyway.

I finally found that actually in the US there were some bakeries selling Kouignette, but they were called Kouign-Amann regardless of the size. They didn’t look that appealing and, once the customers found out what was in them, they avoided them. You know how the Americans always eat very sensibly and always eat healthy foods (lol), low-fat, fat-free, low-carb, low-sugar, sugar-free, gluten-free, pretty confusing but all for the health, right? So, Kouign-Amann didn’t fit in any of those categories.

This little dessert is filled with carbs, flour and sugar and fat, real butter (until someone can invent a fat-free butter—come on guys, it shouldn’t be that hard!) The recipe could have freaked the US population out completely. Thank God they haven’t banned the making of this dessert. One of the original bakeries I found in NYC that made this dessert quite well has already closed, Fauchon Bakery on Park Avenue in NYC.

Then a series of bakeries in the metropolitan area slowly embraced this dessert, even though some people still called it the “poison-filled dessert”. Bouchon bakery in Beverly Hills, Dominique Ansel Bakery in Soho (This one is called DKA), McCall’s Meat and Fish Co. in Los Feliz, CA, Bread Lounge in LA, Amandine Patisserie, also in LA and Starter Bakery, the bakery truck in Oakland.

So why am I making them now?

Well, since I’ve recently acquired a new set of skills, thanks to Nantana Chitman, whom I respect dearly as a mentor, who created the online group “C is for Croissant”, and pulled people to start making homemade croissants. I pushed myself through practicing making my own croissants until they come out pretty good these days.

Of course, it was this grand step that made the making of Kouign-Amann quite easy to me. Also, the closet bakery that made Kouign-Amann near my house, Bouchon, is still 15 miles away and could take me 20-40 minutes to get there. And the most important part, no one makes Kouign-Amann exactly the way I wanted. So, I ended up making my own.

What’s the “missing” ingredient in the dessert enough for me to sweat it?

Buckwheat flour!

This is a Breton dessert, and I got used to it with some buckwheat flour in the mix. Also some of those bakeries don’t bake them long enough to make the sugar caramelize, and most of them don’t make it the size I want.

Here we go; let’s start making this dessert. I want it so tiny tiny, about 1”x 1”. My plan is that I can just pop them in my mouth like candies…actually, I want to make them small so I don’t have to eat a whole big piece, because I would if it came that way.


Organic all purpose flour  250g

(Optional) Buckwheat flour  25g (If you don’t want to use buckwheat flour you need to substitute with 25g more of all purpose flour or whole wheat flour)

Sugar, from 175 – 225g (I used only 175g, but most other recipes would use much more than that. This is entirely your preference. I use less sugar because I don’t want it to be too sweet inside, but I want a lot of caramelized sugar on the outside.)

Water at 90 ºF, from 145 – 172g (I gave this recipe to a friend in Thailand and she reported using less water than the recipe. She didn’t use buckwheat flour and used all 275g of all purpose flour with 140g of water. I used buckwheat flour and use 172g of water. If I used all white flour I would used 160g of water. So adjust it accordingly.)

Salt  7.5g

Fresh yeast  5g or use 2g instant yeast or 2.5g of active dry yeast (I hope you know the different between those yeasts. IMPORTANT: DO NOT USE SOURDOUGH STARTER)

Butter, a block between 150g – 225g (This depends on your laminating skill. I like using 175g of butter the most for myself, but Pierre Hermé uses 225g in his recipe, same as Ladurée)

Extra butter for brushing the mold 10 – 20g (The butter should be soft but not melted)


1) Mix the flour, salt (make sure it doesn’t touch the yeast directly), buckwheat flour and yeast with a dough hook or by hand. If you are using fresh yeast or active dry yeast, mix it in water and a tablespoon or flour first and see if it foams before mixing it in the dough. You don’t need to do this with instant yeast.

Add the water in small amounts, adding more if the dough needs it. You can tell you need more by the way that the dough won’t combine into one lump but still scatters dry bits all over the mixing bowl.

You don’t need to mix it a lot. Just mix it enough so all the ingredients are combined and form a uniform dough. No need to check for the windowpane. You shouldn’t be able to pass the windowpane test. Just clean in the bowl will be fine. We will be working the dough in  many, many more layers. If you mix it until the dough forms gluten enough to pass the windowpane test, you will have a hard time rolling the dough later.

Kouign-Amann 2

The dark speckles are from buckwheat flour. You can easily see them.

2) Put the dough in a bowl and let it rise to double in size, about 2 hours for me, but it will be different in every house depending on the temperature, humidity, and what type of yeast you are using.

I used a measuring cup so I can see the volume very easily. I sprayed or brushed the surface with oil too.

I use a measuring cup so I can see the volume very easily. I sprayed or brushed the surface with oil too.

3) While you are waiting for the dough to rise, pound the butter with a rolling pin until it’s soft.

Use the BEST butter you can afford. It is a very important ingredient.

Use the BEST butter you can afford. It is a very important ingredient.

This is my method. I cut the cold butter to pieces.

This is my method. I cut the cold butter to pieces.

Line those pieces together in the parchment paper.

Line those pieces together in parchment paper.


Pound the cold butter to make it soft.

Pound the pieces with a rolling pin while still cold to make them soft.

The butter should be “pliable”. Wrap the butter in parchment paper and roll it to fit the size your are working toward. I would recommend 14”x 8” size. Then put the butter in the fridge.

Once it soft, then it can be shaped.

Once it soft, then it can be shaped.

4) Once the dough has doubled in volume, take the dough out, put it on the rolling board and roll it out to a size about 1/3 longer than the length of your butter block, and the same width (21”x 8”).

Because the dough is soft, if you can't roll and get the straight edge, you can use just push the edge of the dough to the shape you want.

Because the dough is soft, if you can’t roll and get a straight edge, you can use just push the edge of the dough to the shape you want.

5) Take the butter block out of the fridge and roll the rolling pin over the butter block again one more time until it is back to the pliable stage again.

6) Place the butter to cover 2/3 of the dough on one side, leaving  1/3 uncovered.

Line the butter block along one side of the dough. Make sure that the top and bottom edge of the butter don't exceed the edge of the dough.

Line the butter block along one side of the dough. Make sure that the top and bottom edge of the butter isn’t beyond the edge of the dough.

7) Fold the uncovered side over the middle onto the butter block.

If you roll the dough to the size I recommend, you shouldn't have any problem folding from edge to edge.

If you roll the dough to the width I recommend, you shouldn’t have any problem folding from edge to edge.

8) Fold the other buttered side carefully over the middle. This is called “the envelope fold.”

Make sure that the dough is reaching from edge to edge.

Make sure that the dough reaches from edge to edge.

9) Wrap the whole block in plastic and put it in the refrigerator for 30 minutes.

Kouign-Amann 14

10) Take the dough out, dust it with flour, then brush the excess flour off. The dough should be rolled out along the length of the dough block. This is called “turning the dough”. The direction of the rolling is going to be 90 degrees from the first direction.

Kouign-Amann 15

Press the dough carefully to stretch the dough first before rolling, to maintain the layers.

Kouign-Amann 16


Roll the dough out to 21”x 8” again, and then do the envelope fold again.

Kouign-Amann 17

11) Chill the dough again for another 30 minutes.

12) Measure the sugar and put it in a bowl now. You will need it for the next step. I didn’t measure exactly how much sugar I used in the dough itself versus in the molds, but it was about 2/3 or 3/4 of the total amount I used (175g). In other words, much more sugar in the dough than what I sprinkled in the molds.

13) Take the dough out off the fridge and roll it again to the same full size. This time you sprinkle the bottom of the rolling board with a little bit of sugar.

Kouign-Amann 18

Once you’ve rolled the dough out, then you sprinkle much more sugar on the dough.

Kouign-Amann 19

Look at the picture to see what I mean by “much more.” Pretty much covered the whole dough with sugar. That much more.

14) Roll the rolling pin over the sugar just to press the sugar down into the dough before you fold the dough. Do one more envelope fold, wrap it and put it back in the fridge.

15) Chill the dough for another 30 minutes.

16) While you are waiting, let’s prep the mold. Butter all sides of the individual molds,

Kouign-Amann 20


and start drizzling the sugar in to the molds.

Kouign-Amann 21

Make sure that the sugar is sticking to the butter all around the individual molds. See NOTE#1 about the proper size.

Kouign-Amann 22

17) Take the dough out of the fridge. Be very careful; the dough is going to be slightly wet because the sugar will melt a little, so handle it extremely delicately.

18) Roll the dough back to full size, or until the thickness of the dough reaches 1/4”.

Kouign-Amann 24

19) Cut the dough to the proper size to the mold. See NOTE #1 for the proper size.

Kouign-Amann 25

20) Fold all corners of the dough to the middle and put the dough in the molds.

Kouign-Amann 34

21) Let the dough proof for another hour or so until the dough increases its volume by 1/3 or 1/2.

Kouign-Amann 35

22) Bake at 350ºF 15-20 minutes for the tiny brownie molds, 20-25 minutes for the mini-muffin molds. You will need at the least 20-25 minutes to caramelize the sugar properly.

Kouign-Amann 36

24) IMPORTANT: Take them out of the molds while still hot or you will have fun digging crumbs of toffee and dough out of the molds. This is caramel; it doesn’t really change it sticky property just because there is dough stuck to it, alright? So, be quick and take the Kouignettes out of the molds as soon as they come out of the oven.

Kouign-Amann 29

These are the bite size, smaller than the size I recommended. Can you see how dark they turned out?

25) Do I need to tell you this part?



1) I’m using a mini-muffin tin for the 2”x2” size and I have a little tiny molds for the micro size muffin, about 1.25”x1.25” brownie bite molds. I would recommend mini-muffin the first time around because the result is closer to the Kouign-Amann or Kouignette sold in the market.

The tiny brownie molds would give you either too dark and crunchy Kouignettes or not be caramelized enough because of the size. If you bake until the sugar caramelizes properly the inside will already be too dry. You won’t get the soft inside texture with the 2” x 2” size, but you would get the perfect crunchiness on the outside with soft texture on the inside.

If you want a bigger one, you can do it the way famous bakeries do by cutting the dough to a 3”x 3” or 4”x 4” size, depending on your pastry ring (1” high)  size. Butter the tray and drizzle with sugar same as the ring and place the ring on top of the tray.

Can you see how many layers of dough we are making here?

Kouign-Amann 38

Don’t worry about the rest of this, unless you can read it. It’s in Thai for my Thai followers.

ขนมอร่อยสุดๆของฝรั่งเศสอีกอย่าง เอามาแนะนำให้รู้จักกันไว้ ขนมชนิดนี้ไม่ซับซ้อนตรงเครื่องปรุง แต่ซับซ้อนนิดหน่อยในการทำ ก็สไตล์เดียวกับขนมฝรั่งเศสทั้งหลาย ไม่ถึก ไม่อึด ไม่เนี้ยบ ก็ทำได้แต่จะออกมาไม่ค่อยดี ก็ทำคุ้กกี้ เค้ก บราวนี่ไปก่อน อย่าเพิ่งคิดจะลองเจ้านี่ เดี๋ยวจะนึกว่าตัวเองไม่เก่ง จิตตกเปล่าๆ ขนมชนิดนี้ไม่ต้องใช้ฝีมือระดับครัวซองต์แต่มีก็ดี

Kouign-Amann ออกเสียงว่า “ควีนอามัน” หรือ “คูอีนน-อามัน” อย่าอ่านทีละคำเชียว จะไม่เข้าใจว่าพูดถึงเรื่องเดียวกัน

อันนี้เป็นขนมของพวกบรีตอง ซึ่งอยู่ในแค้วนบรีตานีของฝรั่งเศส พวกนี้เขามีภาษาพูดของเขาเองที่ไม่ใช่ภาษาฝรั่งเศส Kouign ในภาษาเขาแปลว่าเค้ก Amann แปลว่าเนย ขนมนี้ก็คือ เค้กเนยของบรีตองนั่นเอง

การทำขนมชนิดนี้ต้องใช้ทักษะในการรีดหรือฝรั่งเรียกว่าการลามิเนต Laminate เพราะเป็นแป้งชั้น ค่อยๆดูตามรูปข้างบนไป แป้งที่นำมาทำเป็นแป้งที่มียีสต์เช่นเดียวกับแป้งครัวซองต์ จึงต้องมีการพรูฟให้แป้งขึ้นด้วย



แป้งอเนกประสงค์ 250g (ใครอยากใช้แป้งเค้ก หรือแป้งขนมปังก็เชิญตามสะดวก texture จะต่างกันเล็กน้อยไม่มาก)

แป้งบัควีท 25g (ถ้าหาไม่ได้ใช้แป้งโฮลวีท หรือแป้งขาวแทนได้ แต่แป้งบัควีทจะเป็นแป้งที่ชาวบริตองใช้กันในขนมอบ ขนมปังหลายอย่าง แม้แต่ในเครปจึงถือว่าเป็นต้นตำรับ)

น้ำอุ่นๆ 140 – 172g (เริ่มที่ 145g ก่อน แล้วดูเอาว่าแป้งแห้งไปหรือเปล่าแล้วค่อยเติมน้ำเพิ่มทีละนิด เราใส่น้ำแค่พอให้โดจับตัวเป็นก้อน น้ำมากเกินไปแป้งจะยานเหมือนนมสาววัยเก้าสิบ น้ำน้อยเกินไปแป้งก็จะเหนียวเหมือนอึนายทุน จะรีดยากมาก หากใช้แป้งโฮลวีทหรือบัควีทจะใช้น้ำมากกว่าใช้แป้งขาว ถ้าใช้แป้งขาวทั้งหมดไม่ควรใส่น้ำเกิน 160g ระวังด้วยว่าเมืองไทยแป้งจะชื้น สูตรนี้ทำในรัฐแคลิฟอร์เนียซึ่งอากาศแห้งพอสมควร เพราะฉะนั้นอย่าได้รีบร้อนเทน้ำพรวดเดียว เดี๋ยวจะพลาดแบบกลับตัวไม่ทัน)

ยีสต์สด 5g (ถ้าจะใช้ยีสต์แห้งแบบ instant ใช้แค่ 2g, ยีสต์แห้งแบบ active dry yeast ใช้ 2.5g ถ้าไม่รู้ว่ายีสต์สามชนิดนี้ต่างกันยังไง ลองไปหาอ่านดู แต่แนะนำว่าในกรณีนี้ให้ลองซ้อมทำขนมปังอย่างอื่นสักสองสามรอบ ก่อนจะลงมือลุยกับควีนอามัน)

เกลือ 7.5g

น้ำตาล 175 – 225g (ลองหนแรกใช้ 225g เลยก็ได้ แล้วค่อยลดถ้าไม่ชอบหรือเห็นว่าหวานไป แบ่งน้ำตาลเป็นสองส่วน ส่วนแรก 3/4 ของน้ำตาลทั้งหมด อีกส่วนก็ 1/4)

เนย 150 – 225g (อันนี้แล้วแต่ฝีมือรีด มือใหม่ใช้เยอะไว้ก่อนจะรีดง่ายกว่า ขนมนี้อร่อยไม่อร่อย หอมไม่หอมขึ้นอยู่กับเนยเป็นสำคัญ ได้ข่าวว่าเมืองไทยเขาใช้เนยที่ผสมไขมันปาล์มกันเป็นปกติ อยากจะบอกว่าไม่เอานะ แต่จริงๆก็ใช้ได้ เพียงแต่ใช้เนยดีๆมันก็ยิ่งอร่อยนะ หาเนยให้ดีที่สุดเท่าที่กระเป๋าเราจะอำนวยแล้วกัน)

เนยทาพิมพ์ 10 – 20g

วิธีทำ (รูปดูจากด้านบนเทียบข้อกันได้เลย ภาษาไทยนี่เป็นลูกเมียน้อย ไม่ค่อยนิยมเขียนเพราะกฎหมายลิขสิทธิ์บ้านเรา เหมือนกติกาเด็กเล่นขายของ ตามเอาผิดกับพวกหน้าไม่อายตู่ขโมยของเขาแทบไม่ได้เลย)

1) ผสมแป้ง, ยีสต์, เกลือ, น้ำ เข้าด้วยกัน ระวังอย่าให้ยีสต์สัมผัสเกลือโดยตรง ยีสต์สด และ active  dry yeast จะต้องใส่ลงไปในน้ำอุ่นผสมแป้งแล้วรอจนมีฟองก่อนใช้ เพื่อจะปลุกยีสต์ก่อน ถ้าเป็น instant yeast ใส่ได้เลย

ผสมจนรวมเป็นเนื้อเดียวกันก็พอ ไม่ต้องขึงฟิลม์ เดี๋ยวเราต้องรีดต้องพับ ผสมมากจะรีดยาก

2) ผสมเสร็จก็ต้องรอพรูฟก่อน พรูฟให้ขึ้นสองเท่า

3) ระหว่างนั้นก็ทำบล็อกเนย นวดเนยจนนุ่มด้วยไม้นวดแป้งก่อน แล้วห่อด้วยกระดาษไข พับให้ได้ขนาดที่ต้องการ แนะนำว่าประมาณ 8 นิ้ว x 14 นิ้ว แล้วรีด จนเนยกระจายหนาเท่าๆกันในกระดาษไขที่พับให้ได้ขนาดแล้ว เอาเข้าไปเก็บในตู้เย็น

หมายเหตุ: ใครอยากใช้วิธีตัดเนยเป็นก้อนๆ แล้วโยนๆลงไปก่อนเอาแป้งห่อแล้วรีด ก็ตามสะดวก ฝีมือเจ้าของ blog นี้ไม่ระดับนั้น ถ้าไม่มี butter block จะรีดไม่ได้ชั้นสวยๆ เคยเห็นพวกโปรเขาทำกัน แต่นั่นเขาเก่ง เรามันมือประถมไม่กล้าทำตาม

4) เมื่อแป้งพรูฟได้สองเท่าแล้ว เทออกมาวางบนกระดานรีดเลย เอาแป้งนวลโรยๆเสียก่อน อย่าเยอะ เอาแค่พอไม่ติดกระดาน รีดออกมาให้ได้ขนาด 8 นิ้วนิดๆ x 21 นิ้ว

5) เอาเนยออกมาจากตู้เย็น แล้วรีดทับอีกทีเพื่อให้เนยนุ่มลง เนยกับแป้งต้องมีความนุ่มพอๆกัน แต่เนยต้องเย็น ละลายเหลวเป๋วเป็นอึเด็กเนี่ยรีบเอากลับเข้าตู้ทันที

6) พอรีดซ้ำจนได้เนยที่นุ่มและมีความยืดหยุ่น สามารถพับได้แล้วก็ เอาลงไปแปะลงในแป้งที่รีดไว้แล้ว จากปลายด้านหนึ่ง มา 2/3 ของความยาว (ก็มันทำมาแค่นั้น ใครแปะได้ยาวกว่านั้นก็มหาเทพแล้วล่ะ) ทิ้งอีกปลายไว้เปลือยๆ ไม่มีเนย

7) พับด้านเปลือยลงมาทับตรงกลางแผ่นโด ทับเนยนั่นแหละ

8) คราวนี้พับอีกหาง ด้านที่มีเนยข้างบนนั่นแหละ ทับลงไปบนหางอันแรกที่เพิ่งพับเข้ามา พับแบบนี้เขาเรียกกันว่า พับซองจดหมาย

9) เอาพลาสติกห่อ แล้วเอาเข้าตู้เย็น 30 นาที

10) พอได้เวลาก็เอาแป้งออกมา เอาแป้งนวลโรยอีก คราวนี้โรยแล้วปัดแป้งออก ราวกับว่าแป้งนี้เป็นหน้าเรา ผัดหน้าทาแป้งตอนเช้าๆ ไม่อยากให้มันเป็นจ้ำๆ ก็ทานวลแป้งให้สวยผ่องอย่างนั้น แต่อย่าพิรี้พิไร รีบๆเข้า อากาศเมืองไทยร้อนระเบิด เนยจะละลายเสียก่อน

เอ้า…รีดดดดดด…แต่อย่าเพิ่งทะเล่อทะล่า จับไม้นวดแป้งได้ก็รีดซะยืดดดด ชั้นมันจะเสีย เพราะเนยทะลัก เอาไม้นวดแป้งกด ย้ำๆไปเป็นช่วงๆ ทำแบบนี้เนยจะได้อยู่เย็นเป็นสุข ไม่ทะลักทะลาย แป้งจะได้ไม่ฉีกด้วย กดๆย้ำๆ แล้วค่อยรีดให้ยาวออกมาเท่าเดิม 8 นิ้ว x 21 นิ้ว แล้วพับซองจดหมายอีกที

อ้อ…รีดตามยาวนะ (ดูรูปด้านบน) มันจะเป็นแนวตั้งฉากกับแนวรีดเดิมที่เรารีดหนแรก

11) เอาพลาสติกชิ้นเดิมแหละห่อ อย่าทิ้งเป็นขยะ พลาสติกมันอายุยืน เราซี้แหงเหลือแต่กระดูกแล้วพลาสติกอาจจะยังปลิวดี๊ด๊าอยู่ได้เลย ห่อเสร็จก็เข้าตู้อีกอย่างเดิม ครึ่งชั่วโมง

12) ชั่งน้ำตาลได้แล้ว น้ำตาลนี้จะใช้ส่วนใหญ่ในแป้งในขั้นตอนถัดไป แต่ส่วนน้อยจะเอาไว้ใช้โรยพิมพ์ แบ่งส่วนเอาไว้ให้ดี

13) เอาแป้งออกมาแล้วก็รีดนาทาเร้นกันต่อ ก่อนรีด อย่าลืมแป้งนวล และคราวนี้โรยน้ำตาลลงไปบนบอร์ดด้วยบางๆ รีดหนนี้เกือบจะสุดท้ายแล้ว รีดให้ได้ขนาดเดิม แล้วโรยน้ำตาลให้ทั่ว อย่างเยอะเลย มองแทบไม่เห็นแป้ง

14) กลิ้งไม้นวดแป้งบนน้ำตาลเสียหน่อย ให้น้ำตาลติดกับแป้ง ไม่งั้นพับแล้วจะหล่นมากกองตามรอยพับ หวานจัดๆกันตามซอกตามหลืบ ไม่ยุติธรรม เกลี่ยให้น้ำตาลมันเสมอๆกันแล้วพับซองกันอีกรอบ

15) ห่อพลาสติก เข้าตู้เย็นอีกครึ่งชั่วโมง

16) ระหว่างรอก็เตรียมพิมพ์ ทาเนยให้ทั่วๆ แล้วโรยน้ำตาลทับ เนยจะทำให้น้ำตาลติดพิมพ์ได้ดี การเตรียมพิมพ์นี่สำคัญมากๆ ขนมจะกรอบมีคาราเมลเคลือบทั่วไม่ทั่วก็ชี้ชะตากันตรงนี้เอง อย่าขี้เหนียวเนย อย่างกน้ำตาล กลัวอ้วนอย่าทำ ขนมนี้แคลอรี่ต่อชิ้นน่ากลัวสุดๆ(ประมาณ 90 แคลอรี่ต่อชิ้นขนาดสองคำ) กินวันละสามสี่ชิ้นก็มากแล้ว

หมายเหตุ: จะใช้พิมพ์ขนาดไหนดี แนะนำว่า 2 นิ้ว x 2 นิ้ว จะดีที่สุด เพราะพิมพ์เล็กกว่านั้นมันสุกเร็วไป น้ำตาลยังไม่คาราเมลเลย ขนมสุกแล้ว จะอบจนน้ำตาลคาราเมลเลยขนมก็แทบไหม้ เพราะน้ำตาลจะคาราเมลที่อุณหภูมิ 350 ºF นี่ต้องอบอย่างน้อยๆ 20 นาที แต่อบนานขนาดนั้นขนมชิ้นจิ๋วๆจะกรอบกร้วมทั้งชิ้นเลย ก็อร่อยไปอีกแบบนะจะว่าไป แต่หนแรกเอาขนาดที่ว่าก่อน จะได้รู้ว่าของจริงเขาเป็นยังไง ที่เหลือก็ตัวใครตัวมัน

17) เอาแป้งออกมา หนนี้ต้องระวังการติดกระดานให้มากๆ น้ำตาลมันเจอน้ำในแป้ง มันก็ละลายน่ะสิ ทำให้แป้งเราเริ่มยานเป็นนมคุณยาย แถมติดหนุบติดหนับเสียอีก โรยแป้งนวลบนแป้งแล้วโรยบนโต๊ะด้วย

18) รีดอีกให้บางประมาณ 1/4 นิ้ว หรือครึ่งเซ็นต์

19) ตัดแป้งให้ได้ขนาด 2 1/2 นิ้ว x 2 1/2 นิ้ว

20) พับมุมทั้งสี่เข้ามาชนกันตรงกลาง แล้วใส่ลงไปในพิมพ์ จับจีบๆเสียหน่อยเหมือนทำทองหยิบสี่กลีบ

21) พรูฟจนแป้งฟูขึ้นมาสัก 1/3 หรือเท่าครึ่งก็ได้

22) อุ่นเตาอบ 350ºF พอเตาได้อุณหภูมิแล้ว อบ 20 – 25 นาที

23) ขั้นตอนสำคัญ: เอาออกมาจากเตาอบแล้ว รีบดึงขึ้นจากพิมพ์ทันที น้ำตาลละลายเป็นคาราเมลขนาดนั้น มันเปลี่ยนสภาพเป็นกาวชั้นดี ถ้าไม่รีบตอนนี้ ตอนจะกินก็ต้องงัดกันบ้างล่ะ เพราะกาวมันจะแห้งทำให้ขนมติดพิมพ์น่ะซิ


Kouign-Amann 42

ข้อความและรูปภาพ จดลิขสิทธิ์ ใครคิดจะขโมยทั้งรูปและข้อความเพื่อนำไปเผยแพร่หารายได้เข้าตัว ขอให้ผัวซ้อม เมียทิ้ง เป็นมะเร็งตับ มีลูกขอให้มันเนรคุณสมกับบุพการีที่ไม่มีหิริโอตัปปะ blog นี้เขียนเป็นวิทยาทานให้กับทุกคน อย่าได้คิดคัดลอกนำไปเบียดเบียนหากำไรจากผู้อื่น แต่ถ้าจะเอาวิชาไปทำขนมขายเชิญตามสบายค่ะ ใช้ของดีๆทำนะคะ

ผู้ที่อยากได้ภาพและวิธีทำไปแจกหรือสอนเป็นวิทยาทาน(แปลว่าสอนฟรีไม่ได้คิดค่าเรียน) เชิญติดต่อมาทางอีเมล์พร้อมรายละเอียดได้ค่ะ แต่ผู้ที่จะเปิดคลาสสอน(แปลว่าคิดตังคนมาเรียน)ลองอ่าน แล้วไปหัดทำดูก่อน ทำสักสามสี่ครั้งเป็นอย่างต่ำๆนะคะจะได้รู้ปัญหา และวิธีแก้ปัญหา นักเรียนถามจะได้ไม่ต้องยืนแทะเล็บบิดไปบิดมา ทำแล้วก็เขียนตำราเองจากประสบการณ์เสียเลยจะดีกว่ามาลอกของอิฉันนะ บ่องตง

Thai Chicken Biryani, Halal Chicken and Curry Rice, Khao Mok Gai

Thai Chicken Rice Biryani

I’m filling a special request before I continue with the noodles series. This dish is not widely known among foreigners yet, but it starting to become popular because the ingredients are quite familiar to most palettes and the flavors are just simply irresistible.

Khao Mok Gai is also a one-plate dish. It consists of yellow fragrant rice sprinkled with crispy fried shallots and served with a piece of chicken that seems to be baked (but isn’t). The authentic Thai won’t serve this dish completely by itself, of course. It would be accompanied with cucumber, tomato and the most important part, Nam Jim. The dipping sauce for this dish is very specific. I didn’t write about it in the “Basic Thai Dipping Sauce” post. Even though this looks green, it’s not the same as the “Nam Jim Seafood”. It has mint leaves and ginger, which is different than in the seafood dipping sauce.

This dish was called “Khao Buri” or “Khao Bucori” in the old times. That’s how the Thai picked up the word “Biryani”. It originated from the Persian merchants who came into the region to trade and brought their own familiar cooking methods with them. It must have been a long time ago, because the dish was mentioned in a Thai literature classic from the 18th century.

If you know how to cook Biryani, you would understand how to cook this dish. Biryani is a way to prepare rice with a lot of herbs and spices cooked along with the meat, which also has been marinated with spices as well. The flavors become quite intricate from the mixture.

The Thai name Khao(rice) Mok (bury) Gai (chicken) is pretty much self-explanatory, because the way you cook this dish is to bury the chicken with the rice and cook them together.

Did I mention that this dish is a Halal dish? Yes, right there in the title. The dish is widely prepared and eaten mostly by the Muslim-Thai, so you can safely guess that there is no such thing as a Khao-Mok-Moo (pork).

The recipe I’m giving you is my own, adapted from my family recipe. This is the first time I measured all the ingredients, so you don’t need to be so strict with the amounts. You can adjust them based on your preference. The spice list is quite intimidating, but if you can’t find some of them, just omit them. It will come out all right anyway. I have done every variation possible and all of them taste good.

You probably found some recipes for this on the Internet vary in amount and type of spices used. As long as they cook it Biryani style, cooking the chicken and the rice together and not making fried rice and serving it with baked chicken, then I would say they should all be good too. Nope, unlike with authentic Thai recipes, I’m not trashing anyone else’s recipe yet. Some would add raisins, cashews, etc.  All fine by me.

I even have the super easy cheat recipe down below. The one that involves buying an envelope of the pre-mixed spices, already-fried shallots, chicken, a cup of yogurt and a cup of coconut milk, then you will be good to go (assuming that you have rice in your cupboard at all times, like a good Asian). Even at that, you will have a wonderful Khao-Mok-Gai.

Oh…if I know a simple and easy recipe, why do I sweat it? Because everything fresh and intricate doesn’t just give you pain and no gain. Doing everything from scratch, except maybe raising your own chicken and growing rice, always gives the food much more flavor. Also, I can’t voluntarily stuff too many unknown items in my system and be happy-go-lucky anymore. That’s why! Have you ever heard that food sensitivity tends to increase the longer you live and walk the earth? (Yes, the synonym for that is called “aging”…the ugliest word on earth but still not as ugly as its effect.)

Spices used for Thai Chicken Biryani, Khao Mok Gai

Top from left to right: Clove, White Pepper, Ground Coriander, Himalayan Salt
Middle: White Cardamom, Cinnamon powder, Turmeric powder, Granulated Sugar
Bottom: Garlic, Ground Cumin, Curry powder, Bay leaf

Ingredients for the marinade: (this is for half a chicken 1 breast, 1 thigh, and 2 drum sticks,  all with skin and bone attached)

Curry powder 2 teaspoons

Turmeric powder 1 teaspoons (or about 1 tablespoon chopped fresh)

Ground Coriander 1 teaspoons (or 1-1/2 teaspoons whole seeds)

Ground Cumin 1/2 teaspoons (or 3/4 teaspoons whole seeds)

Ground Cinnamon 1 teaspoon

White pepper powder 1 teaspoons (or 1-1/2 teaspoons whole)

Chopped garlic 1 tablespoon

White Cardamom 4 pieces

Clove 4 pieces

Bay leaf  2 leaves

Salt 1 teaspoons

Granulated sugar 2-3 teaspoons

Plain Yogurt 1/2-2/3 cup

Thai Chicken Rice Briyani

Method for the marinade:

1) Roast the dried spices over medium-low heat until they release their aromas.

2) Grind all the spices, either separate or together with the yogurt. I grind them together in the Vitamix but if you don’t have a powerful blender, just buy a cheap $10 coffee grinder and grind all the dry spices together before you mix them into the yogurt.

3) Using a plastic bag or large glass container, dip the chicken pieces in the yogurt mixture, put them in the bag and leave them in the fridge over night. This is REQUIRED—you can’t skip it. At the very least you should marinate the chicken for 4-6 hours.

Thai Chicken Rice Biryani

If you don’t marinate the chicken, it won’t run away while you’re cooking, but the flavors from the spices won’t have enough time to penetrate through the chicken, and the result would be the chicken and the rice, which is full of flavor since it’s in its nature to absorb anything, are going to clash. I wouldn’t do that. If I don’t have enough time to marinate the chicken, I would make the rice and eat it with deep fried chicken instead.

Now we are ready to talk about the rest of the components: the curry rice and the dipping sauce, or Nam Jim.

Let’s start with the charisma of the dish first, the dipping sauce. Thai people have the knack for “flavor adjusting”. The dipping sauce I would make to eat with this dish is full of fresh flavors to contrast with all the spices. There are several versions of the dipping sauce. I already gave you one in the dipping sauce post, Nam Jim Gai or sweet chili sauce.

You can use that one, but this is the proper dipping sauce for this dish.

ingredients for Khao Mok Gai sauce

Ingredients for the dipping sauce:

Spearmint leaves, loosely packed  1 cup (You can get this from the Asian market)

Cilantro, loosely packed 1 cup

Garlic 1 tablespoon

Ginger 1 tablespoon

(Optional) Green chili with or without the seeds, your choice also, as much as you want

(Optional) Green onion 1 stalk (I didn’t use this)

Vinegar 1/4 cup

Salt 1 teaspoon

Sugar 1/4 cup

Water 1/4 cup (My friend told me she uses Sprite or 7-up instead—try it if you like!)

(optional) Plain yogurt 2 tablespoons

Method for the dipping sauce:

1) Boil vinegar, sugar and salt together and let it rest until cool.

2) Puree the syrup, water or Sprite (yogurt too, if used) and all the vegetables together until they are all fine.

Alright, the chicken is marinated, dipping sauce is made. We’re ready for the big day.

Thai Chicken Rice Biryani

Ingredients for the rice:

Shallots, whole  about 1 cup

Vegetable oil 1/2 – 2/3 cup

Jasmine rice 2 1/2 cups

(Optional) Fresh garlic 18g

(Optional) Fresh ginger 18g

(Optional) Fresh Turmeric 18g

Salt 1/2 teaspoon

Coconut milk 1 cup

Water 2 cups

Star Anise 2 full flowers

A lot of cucumber and some cilantro

Method for the rice:

1) Slice shallots lengthwise and spread them out in a tray and let them sit to dry out for a few hours, turning them over a few times.

drying the shallots for deep fried crispy shallots

2) Put a wok or a pot on the stove at medium heat. We will be using only one pot so choose one with a lid. Wait until the temperature of the oil reaches 350ºF,add the sliced shallots to the hot oil and reduce the heat to medium-low,

Thai Chicken Rice Briyani 6

fry until they’re almost golden,

Thai Chicken Rice Briyani 7


turn off the heat and let them turn golden in the hot oil.Once they’re golden, take them out and lay them on paper towels to drain the oil right away.

Thai Chicken Rice Briyani 8

You can’t multi-task while you fry shallots (called Jiew in Thai). You have to pay full attention or you could have a mishap just like this.

Left is the one I fry with full attention. Right: I was taking pictures, trying to do something else while frying them!

Left is the one I fried with full attention.
Right: I was taking pictures, trying to do something else while frying them!

>>>>>>>>>>>>>>>>>> 3) Once you take crispy fried shallots out off the oil, keep the oil in the pan. Turn up the heat to medium-high.

4) Take the marinated chicken pieces out of the refrigerator

Thai Chicken Rice Briyani 10

and fry them in the shallot-flavored oil,

Thai Chicken Rice Briyani 11

just to brown the skin. You don’t need to cook them through.

Thai Chicken Rice Briyani 12

Take the chicken out and rest it.

5) If you don’t want to use fresh herbs in the rice, skip to #6.

If you decided to add fresh garlic, ginger, turmeric to the rice, mush them in a mortar or chop them in a food processor.

6) Take some of the oil out of the wok, leaving only 4 tablespoons (1/4 cup) in the wok

Thai Chicken Rice Briyani 14

and fry the fresh herbs mixture in the oil at medium heat until fragrant.

Thai Chicken Rice Briyani 15

7) Add the raw rice into the oil,

Thai Chicken Rice Briyani 16

and stir fry it also at medium heat or medium-high until the grains are no longer translucent.

Thai Chicken Rice Briyani 17

8) Add the leftover yogurt mixture to the rice, lower the heat, and stir fry until mixed well.

9) Add the chicken back to the wok.

Thai Chicken Rice Briyani 18

10) Add water, coconut milk, salt and star anise, bring them to a boil, lower the heat to medium low and cover the wok.

Thai Chicken Rice Briyani 19

11) Simmer for 15-20 minutes until the rice absorbs all the liquid and the grains are cooked through.

While you are waiting you should slice the cucumber.

12) (Optional) Near the end, increase the heat to medium or medium-high. We’re creating “Tardig”, the crispy rice at the bottom, or the Thai would call it “Khao Tung”. Cook for five more minutes or until you get crispy rice at the bottom. You can see by the color turning slightly brown.

13) Turn off the heat. You are ready to serve. Add the crispy fried shallots to the top of the rice and eat with the dipping sauce and cucumber.

Easy recipe

Ingredients for the easy recipe:

Lobo pre-mixed Khao Mok Gai powder 1 envelope

Yogurt 1 8oz. cup

Chicken 1 breast, 1 thigh, 2 drum sticks

(Optional) Shallots, sliced 1/2 cup (You can buy the pre-cooked golden fried shallots)

Rice 2 cups

(Optional) Fresh garlic 1 tablespoon

Coconut milk 1 cup

Water 1 – 1 1/2 cup

Vegetable oil 1/4 cup

Salt as needed

Method for easy recipe:

1) Mix one package of Lobo with yogurt and marinate the chicken at least 2 hours, but preferably overnight.

2) Fry shallots in oil, if you use the fresh ones. Please look at the detail #2 and#3  in the method for the rice above.

3) Take the shallots out of the oil, increase the heat and fry the chicken, just to brown the skin.

4) Take the chicken out of the oil and stir fry the rice with another half the package of lobo and the rest of the chicken marinade. Stir-fry the rice until the grain no longer translucent.

5) Add the chicken back to the pan and add the water and coconut milk, bring them to a boil and reduce the heat to medium low and simmer for another 15-20 minutes until the rice and the chicken are cooked.

6) Served with Nam Jim Gai and A-jad, Thai cucumber salad with shallot.

Thai Chicken Rice Biryani



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