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

Cha Yen (Iced Tea)


First of all, try to get a pack of Thai tea which is available at most Thai groceries. You may also want to get two cans of sweetened milk, also available in most oriental grocery.


Ingredients:
  • A pack of Thai tea
  • Hot water
  • Fresh Milk or Coffee-mate cream
  • Sweetened condensed milk.
Preparation: 
  1. Soak a pack of Thai tea about 1 ½ cups in a regular size pitcher (the size used for draft beer in the bar) of boiling water. 
  2. Stir it well for about half a minute. Drain it. You should get a dark brown tea liquid. 
  3. Add the sweetened condensed milk. Stir well. If you like, you may add some coffee-mate cream (about ½ cup). 
  4. Leave to cool down to room temperature. Serve with ice top with fresh milk.
  5. The right color should be dull orange. 

Note: that Thai tea does not easily brew. To use the coffee maker may not work as some part of it may remain untouched.