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

Pomegranate juice in Syrup (Nam Tub-Tim)


Pomegranate juice is made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup.  Pomegranate juice has many health benefits.  It has shown promise in the prevention of cancer, Alzheimer's disease, and high vitamin C, A, E and  folic acid in good quantities….and much more…  Many people also enjoy its rich taste, making it a welcome beverage.

Ingredients:
  • 3 cups pomegranate seeds (about 4 large)
  • 2 cups water
  • 1 cup sugar

Preparation:
  1. Add pomegranate seeds and a ½ cup of water into the blender.  Spinning for a good resolution.
  2. Then pour into medium nonreactive pot and bring to a boil. Cook for 10 minutes.
  3. Add sugar and ½ cup of water strain mixture through. Lets it boil and turn off the stove…lets it cool.
  4. Store in refrigerator serve cold or add ice.

Note: Be sure to use a nonreactive pot, such as one with a nonstick coating. Aluminum will react with the acid in the seeds, giving the juice a slightly metallic or off taste.