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

Orange in Syrup (Som nai Nam-Chuem)


Fresh Thai tangerines have a highly aromatic thin greenish-yellow peel and are refreshingly sweet when ripe, perfect when served as fresh fruit or as a juice or cocktail mixer. To make the most of its delicate refreshing taste, oranges are served in a very light syrup on crushed ice.


Ingredients:
  • 4 oranges
  • 1 cup sugar
  • 2 cups flower water
  • 1tsp/5ml flowers flavor
Preparation:
  1. Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside.
  2. In a small saucepan, bring the sugar and water gently to the boil, stirring occasionally.
  3. Boil for 15 minutes, until it is the consistency of a thin syrup.
  4. Add the flowers flavor and stir to blend.
  5. Pour the syrup over the orange segments and turn of the stove, let it cool.
  6. Pour in a serving bowl, top with ice and serve cold.
Note: can use for orange cake or keep it in the freeze until need.