Culture Tourism
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2/9/2017
Study Abroad USAC Workshop at Chiang Mai Celadon Doi Saket....
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8/9/2017
ขอขอบคุณคณะเศรษฐศาสตร์ มหาวิทยาลัยเชียงใหม่ นำคณะอาจารย์และนักศึกษาจากต่างประเทศ
เข้าเยี้ยมชมกระบวนการผลิตเครื่องเคลือบศิลาดลดชียงใหม่ และ ทำกิจกรรม workshop เพ้นต์ช้างที่ เชียงใหม่ศิลาดล ดอยสะเก็ด....
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2/8/2017
นักศึกษาสาขาวิชาการบัญชี วิทยาลัยสารพัดช่างเชียงใหม่ เยี่ยมชมกระบวนการผลิตเครื่องเคลือบศิลาดลเชียงใหม่....
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2/8/2017
#chiangmaiactivity #chiangmaiceladon #celadonworkshop #chiangmaiceladonactivity #koreafam #TCEB #Handpainted #เชียงใหม่ #เชียงใหม่ศิลาดล....
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26/5/2017
Thetraveljunkie.org –
I love cooking and it definitely relaxes me.
When in Chiang Mai, I attended a “Thai dessert cooking class” courtesy by Chiang Mai Celadon.
We arrived at an amazing Thai traditional house. I liked what I saw.
I took a seat, and the first thing our chef said to the class was, “This is a hand’s on class!
And you’re going to be cooking a Thai dessert”.
Kao Tom Mud (Banana sticky rice) is a Thai dessert made with sticky rice, coconut and a variety of additions to taste, bananas, all wrapped up in banana leaves.
I looked around the place and saw that EVERYONE was happy, smiling and excited.
They were keen, helpful, and friendly.
The experience was terrifying, nerve-racking but exhilarating at the same time.
As if YOU were on a TV cooking show and millions of people were watching you!!! Haha what a rush!
Ingredients:
500 g of sticky rice, soaked overnight in cold water
2 cups of freshly grated coconut mixed with a pinch of salt
250 ml (1 cup) of warm water
200 g of caster sugar
200 g of cooked kidney beans
12 pieces of banana leaves
2 sweet bananas, halved lengthways and diagonally sliced
Instructions:
01). Rinse the soaked rice, then drain. Steam for 25 minutes, or until cooked.
02). Place the grated coconut with salt and warm water in a bowl and combine well. Using your hands, squeeze coconut well to extract coconut cream, then strain liquid to remove any solids. You need 250 ml (1 cup) liquid for this recipe.
03). Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved, then add the kidney beans. Pour the coconut mixture over the sticky rice and mix well.
04). Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or allow to dry in the sun until pliable.
05). Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with a piece of sugar banana. Repeat with remaining rice, banana. Fold into parcels and steam, seam-....
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