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

Fresh Mango Juice (Nam Ma-Muang)



Mango has a great nutritional value as it contains high amount of vitamin A,B,C,E, proteins, carbohydrates and fiber. The packed nutritional goodness helps the immune system to fight against infections like cough, influenza, pimples, acne, fever, measles, typhoid, tuberculosis, eye disorders, heat stroke and diabetes.

Mango can easily be incorporated into beverages, smoothies, jams, yogurt and other dessert mixes, milkshakes, mousses and a number of dairy products. Today I prefer to do the juice…


Ingredients:
  • 2 ripe mangos
  • ½ cup sugar
  • ½ cup water
  • ½ to 1 tsp salt
  • 1 ½ cup boiling water
Preparing:
  1. Preparing the syrup by dissolving ½ cup of water with ½ cup of sugar. Boil until dissolved well. 
  2. Peel the mangoes and cut into small pieces. It should be about ½ cup of mangoes. 
  3. Put it in the blender. Add boiling water, syrup and salt. Blend thoroughly. 
  4. It should give a strong sweet taste since ice will be added when serving.