NEW RECIPE

Steamed Carving Pumpkin custard with golden threads hotel style

This pumpkin custard with special carve top with golden threads aka Sang-Ka-Ya Fak Thong nar Foi Thong or สังขยาฟักทองหน้าฝอยทอง in Thai langue. I've been posting for a long time in 2008. That's a typical one. Today I have a special design. To impress visitors. Let's talk about the origin of custard slightly before we do. Custard in Thailand is a confectionery that is influenced by Portuguese. Popular with glutinous rice. Or put in a pumpkin Taro or coconut, then steamed to a different kind of custard with bread. INGRADIENTS: 3 KG. pumpkin (size by the photo) 5 duck eggs 1 KG. coconut milk 300 g. palm sugar 0.5 KG.Golden threads OK WE GO: Carve a pumpkin beautifully. Pour it out like a small pot or look like a pot with a cover. Wash with brine And pat dry.  On the stove to boil water. Bring carve the pumpkin steamed to 80% or until almost cooked. While steaming prepare to make custard. In a mixing bowl you poor coconut milk into at first. Add pal

Ka-Thon Loy Kaew (Chilled Santol in scented Syrup)



Ka-Thon Loy Kaew or Chilled Santol in scented Syrup. Is Santol is also knows as ka-thon or wild mangosteen or sandorica. It's a tropical tree that originates in southeast Asia. Santol a Thai fruit, sour and sweet. And slightly astringent. Eat a fresh fruit compote and a spicy curry can also be made ​​in syrup. By the santol boiled in syrup Time is slowly eating with ice break.

Ingredient:
  • 3 over ripe santol fruits 
  • 1 cup Sugar 
  • 2 tbsp salt 
  • 2 cups boiled water 
Preparation:
  1. Mix salt in the boiled water and leave it for cooling down. 
  2. Peel and cut the satol fruits into small pieces, then keep them in salt water for 1 hour. 
  3. Boil the mixture of sugar and water until it is thick as a syrup, then add a little bit of salt to balance the taste. 
  4. Remove the santol from the salty water and put it in the syrup for 1 hour. 
  5. Serve the santol floating in the syrup cool (from refrigerator) or with ground ice.