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Our favorite recipes using macadamias

Macadamia butter cookies  
1. Cake flour
800 g.
2. Magarine
300 g.
3. Salt
¼ tsp.
4. Brown sugar
300 g.
5. Icing sugar
300 g.
6. Butter
300 g.
7. eggs
4  eggs
8. Macadamia nut butter
300 g.
9. Vanilla extract
3 tsp.
10. Macadamia nuts (grade C or the bit style)
250 g.
11. Macadamia nut powder
200 g.

1. Beat butter with brown sugar and icing sugar until fluffy.
2. Gradually beat in the eggs one by one.
3. At medium speed, combine macadamia nut butter into the butter and egg mixture.
4. Fold in the flour, salt, macadamia nut powder and vanilla.
5. Piped on to the greased baking sheet and bake in an oven at 190-200°C for 10-15 minutes.td>


Macadamia nut brownie  
1. Cake flour
250 g.
2. Magarine
250 g.
3. Butter
90 g.
4. Eggs
7 pieces
5. Cocoa Powder
60 g.
6. Unsweetened Condensed milk
100 g.
7. Sugar
600 g.
8. Salt
1 tsp.
9. Vanilla extract
2 tsp.
10. Baking Chocolate
500 g.
11. Macadamia nut (either whole or half)
1. Grease and line the baking tray with wax paper.
2. Sift flour mixed with salt and cocoa powder.
3. Heat butter and leave to cool.
4. Beat eggs with sugar until stiff (about 10-15 minutes).
5. Fold in the flour mixture into the egg.
6. Mix in the butter and beat for 1 minute.
7. Mix in the milk and beat 1-2 minutes.
8. Bake in an oven at 200°C for 30-50 minutes.
9. Leave to cool upside down.
10. Covered with melted chocolate coating and decorated with macadamia nuts.
11. (Optional) Decorated with white chocolate in your favaorite style.


Papaya Pok-Pok (Thai Som-tum)  
1. Green papaya, peeled and shredded
300 g.
2. Peeled garlic
50 g.
3. Fresh chilli (Birds’ Eye variety)
50 g. or less
4. Sliced table tomato
1 fruit
5. Yard long bean, cut into small pieces
30 g.
6. Dried shrimp, rinsed and soaked in hot water
30 g.
7. Macadamia nuts
50 g.
8. Shredded carrot
50 g.
9. Fresh lime juice
1 tsp.
10. Fish sauce
1 tbsp.
11. Syrup or palm sugar
1 tbsp.

1. Shred the green papaya and the carrot.
2. Crush garlic and chili with a pestle in a mortar.
3. Add the yard long bean and half of the dry shrimp and half of the Macadamia nuts. Gently crush all the ingredients.
4. Add fish sauce, lime juice and sugar/syrup.
5. Toss everything together and taste until satisfied.
6. Add the papaya and carrot and toss them well.
7. Transfer to a plate and garnish with tomatoes and the remaining Macadamia nuts and dry shrimp.
8. (Optional) If preferred, add salted crab together with the bean in step 3. It is highly recommended to steam the crab before using to prevent diarrhoea.


Yum Pak Kood (Pak Kood Salad)  
1. Tip of Pak Kood 300 g.
2. Minced pork 100 g.
3. Fresh prawn, shelled and clean the back 5 prawns
4. Either Cuttlefish or squid 50 g.
5. Macadamia nut 50 g.
6. Chili, finely diced 50 g. or less
7. Shallot, finely diced and fried 3-4 shallots
8. Dried chili, deep fried 7-10 pieces
9. Hard boiled eggs, sliced 2 eggs
Sauce ingredients  
1. Fish sauce 1 tbsp.
2. Lime juice 1 tbsp.
3. Thai chili paste 2 tbsp.
4. Full cream milk or coconut milk ¼ cup
5. Sugar 2 tsp.

1. Clean Pak Kood and cut into short pieces. Dip Pak Kood in boiling water to cook, then transfer into chill water. Be careful not to over-cook. Let Pak Kood strain on a strainer to drain off the water.
2. Clean the cuttlefish/squid, cut into either small squares, score the surface or cut into short stripes.
3. Dip the prawn, cuttlefish or squid and the minced pork in boiling water just long enough to cook them. Do not over-cook.
4. Mix all the sauce ingredients together and pour over Pak Kood and the prawn, cuttlefish/squid and pork.
5. Add Macadamia nuts, fresh chili, fried chili. Garnish with hard-boiled eggs and fried shallots.


Relevant Links
มะคาเดเมีย, macadamia

C.P.K. Plantation Co.,Ltd.,6 Soi Soonvijai 3 , New Petchburi Rd., Bangkapi, Huaykwang, Bangkok 10320
Tel.  02-718-1433, 02-718-1932, 02-310-0297   Fax. 02-718-2403    E-Mail : sales@macadamia-nut.net

C.P.K. Plantation Co.,Ltd., 220 Mu 10, Tambon Rongjik, Phurua District, Loei Province 42160
Tel. 042-039-815 Fax. 042-039-816

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