A Day at the Thai Temple

Sawatdee, krup! Glad you could click by today. As soon as you fill your coffee mug and snag a virtual treat or two, I shall tell you about our trip to the Thai temple in Kanata today and a couple food items we took with us. The drive was mostly in pouring rain both ways and we were hoping the temperature would not drop and turn in into freezing rain...which it did not do. Not a large crowd at the temple today which was okay. It is a converted house so 40-50 people was a good size. Time to socialize before the prayers then a New Years prayer followed by the morning prayer chant. A special birthday wish for an abbot in Thailand who turned 96 today. Water blessing, gift-giving to the monks, food offered to the monks, a quick thank you chant, time for lunch, giving of robes, food and household goods and money tree. Final thanks to everyone for their generosity and a chance to talk with friends. Everyone kept going to the windows to see what was happening outside.

Nong made Moo Pad Pik King (Pork stirfry with ginger). and Nong suggested I make a dessert she saw in Woman's World. It is called Chocolate Thumbprints and is a little bit of delicious decadence.  No baking is required and it is quite easy to make. Thought you might like the recipes

Here is Nong's Moo Pad Pik King: This recipe makes a lot so invite some friends over!

Ingredients
1/2 kilo of pork, cut int thin slices
2 cloves of garlic (correction!)
1 medium onion, diced
1/2 cup ginger, julienned
1 cup of red pepper, diced
(correction!)
6-8 mushrooms, sliced
2 tbs vegetable oil
Seasoning:
light soy, 
1 tsp of sugar 
Black pepper to taste 

Heat oil in wok or large skillet.
Add pork (or chicken) and stirfry until almost cooked.
Add vegetables and seasoning.
Stirfry and adjust to taste.

Serve with steamed rice...preferably Thai Jasmine Rice. Yummy in the tummy!

Chocolate Thumbprints (Nope, these are not a Thai dessert but they were so delicious that nobody noticed)

Ingredients
16 oz. of dark chocolate frosting/icing
4tbs butter (room temp)
2 1/2 cups graham cracker crumbs
1/2 tsp almond extract
1 cup very finely ground almonds
48 unwrapped Hershey's Kisses (2 large packages will give you some left over...which is not a bad thing!)

1. In large bowl, beat chocolate frosting and butter.
2. Slowly mix in graham cracker crumbs and almond extract
3. Place almonds in pie place or shallow bowl
4. Shape chocolate mixture into 1 inch balls and roll in almonds to coat.
5. Place balls on baking sheet.
6. Use your thumb to make a deep impression in the middle of each ball.
7. Place a  Hershey's Kiss in the middle of t=each ball.
8. Place in refrigerator for 30 minutes or until cold

Recipe is supposed to make 48 balls but I found it made 64. Got raves from the folks at the temple!

See ya, eh!

Bob