Khao Tang


100g Ground chicken meat
350ml Coconut milk
10g Finely diced shallots
5g Coriander root
5g Finely chopped garlic
10g Chili paste
30g Tamarind sauce
50g Palm sugar
30g Finely chopped roasted peanut
8pcs Traditional thai rice cracker


For the topping
In a small pot place the coconut milk, chicken and shallot and bring to the simmer. Simmer until the chicken is cooked and mixture is thick. Add the coriander root and garlic and cook for two minutes. Add the chili paste, tamarind sauce and palm sugar and taste before adding in any salt. Finish off with roasted peanuts.

To assemble
Pour the sauce topping into s small folded banana leave with the two pieces of Rice cracker in another basket. Guests are to serve themselves by adding a small amount of topping onto the rice cracker.

Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …