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Chor Bussarakam (Thai Steamed Dumpling)

       By: Chef Mai  

Recipe Detail :

Chor Bussarakam (Thai Steamed Dumpling) - Chor Bussarakam is embellished flower from Chor Muang flower. Chor Bussarakam has yellow color which represented to ‘Ploy Bussarakam”. By using steamed pumpkin and pumpkin juice, mix together with the dough and stir until smooth.

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Chor Bussarakam (Thai Steamed Dumpling) - Chor Bussarakam is embellished flower from Chor Muang flower. Chor Bussarakam has yellow color which represented to ‘Ploy Bussarakam”. By using steamed pumpkin and pumpkin juice, mix together with the dough and stir until smooth.
Flour mixture
1. 1 cup Rice  flour
2. 2 Tbsp. Arrow root flour 
3. 1/2 Tbsp. Tapioca flour
4. 2 Tbsp. Glutinous rice flour 
5. 1 1/2 cups of pumpkin juice (or pumpkin soup) + 1/2 cup of water
6. 1 Tbsp. Vegetable oil

Fried garlic
1. 1 cup Minced garlic
2. 1 cup Vegetable oil

Chicken filling
1. 1 cup Minced chicken 
2. 1 Tbsp. Palm sugar
3. 1 cup Onion (finely chopped)
4. 3 Tbsp. Sugar
5. 1 Tbsp. Coriander roots
6.  3-4 Tbsp. Fish sauce 
7. 1 Tbsp. Garlic
8. 1/2 Tbsp. Salt
9. 1/2 Tbsp. Grounded pepper
10.  2 Tbsp. Vegetable oil
1. Knead rice flour, tapioca flour, Arrow root flour, glutinous rice flour with pumpkin water. Gradually add oil and stir until combine.
2. Stir in a brass pan until smooth and not stick with the pan. Knead with the flour.
3. Divide the dough into equal pieces. Cover and make like a flower.
4. Steamed in a steaming pot (place banana leaves, paint oil) for about 5 minutes. Remove and sprinkle with garlic oil.
5. Serve with lettuce, chili or salad. 

1. Pound coriander root, garlic and pepper thoroughly.
2. Heat oil, add coriander root, garlic, pepper and fry together.
3. Add chicken, onion, stir to combine.
4. Season with fish sauce, palm sugar, sugar, salt. Taste and set aside to cool.

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รายการที่1-12 จาก 16
รายการที่1-12 จาก 16

Chor Bussarakam (Thai Steamed Dumpling)

Chor Bussarakam (Thai Steamed Dumpling) - Chor Bussarakam is embellished flower from Chor Muang flower. Chor Bussarakam has yellow color which represented to ‘Ploy Bussarakam”. By using steamed pumpkin and pumpkin juice, mix together with the dough and stir until smooth.

Ingredient of Chor Bussarakam (Thai Steamed Dumpling)

Flour mixture

1. 1 cup Rice flour
2. 2 Tbsp. Arrow root flour
3. 1/2 Tbsp. Tapioca flour
4. 2 Tbsp. Glutinous rice flour
5. 1 1/2 cups of pumpkin juice (or pumpkin soup) + 1/2 cup of water
6. 1 Tbsp. Vegetable oil

Fried garlic

1. 1 cup Minced garlic
2. 1 cup Vegetable oil

Chicken filling

1. 1 cup Minced chicken
2. 1 Tbsp. Palm sugar
3. 1 cup Onion (finely chopped)
4. 3 Tbsp. Sugar
5. 1 Tbsp. Coriander roots
6. 3-4 Tbsp. Fish sauce
7. 1 Tbsp. Garlic
8. 1/2 Tbsp. Salt
9. 1/2 Tbsp. Grounded pepper
10. 2 Tbsp. Vegetable oil

How to Cook Chor Bussarakam (Thai Steamed Dumpling)

1. Knead rice flour, tapioca flour, Arrow root flour, glutinous rice flour with pumpkin water. Gradually add oil and stir until combine.
2. Stir in a brass pan until smooth and not stick with the pan. Knead with the flour.
3. Divide the dough into equal pieces. Cover and make like a flower.
4. Steamed in a steaming pot (place banana leaves, paint oil) for about 5 minutes. Remove and sprinkle with garlic oil.
5. Serve with lettuce, chili or salad.


1. Pound coriander root, garlic and pepper thoroughly.
2. Heat oil, add coriander root, garlic, pepper and fry together.
3. Add chicken, onion, stir to combine.
4. Season with fish sauce, palm sugar, sugar, salt. Taste and set aside to cool.

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