Thai Pumpkin Custard

Thai Pumpkin Custard or " Sangkaya Fak Thong:สังขยาฟักทอง " in Thai. I just love to make Sangkaya Fak Thong for my friends and family. Learning to make Sandkaya Fak Thong can be fun to make it come out perfect but it may not be fun for all the times, especially when I can't make my custard came out well. First, I let the pumpkin cooked for 10 minutes. Then I pour the custard into the pumpkin and steam the custard with medium heat. Let the heat inside the pumpkin cook custard slowly. I have some friend try to make this recipe and she can't make the custard cook well. I hope this entry could help you to make a Thai dessert. I love to make and eat it. I hope you enjoy my blog. :-)

Ingredients:
1) 1 Japanese pumpkin
2) 5 eggs
3) 1/2 cup palm sugar
4) 1/2 tsp salt
5) 3 Tbsp pandanus leaves juice
6) 3/4 cup coconut milk

Preparation:
1) Japanese pumpkin.
2) Cut out top of the pumpkin.
3) And scoop out all the seed by using spoon. Wash inside and outside very well and set aside.
4) In a steamer, pour water to boil in a high heat. When the water is boiling. Bring pumpkin to steam.
5) Steam the pumpkin for 10 minutes.
6) While you are steaming the pumpkin. We can mix a custard. This is pandanus leaves. I find it at Asian store. If you do not have it, you can use vanilla extract which is fine too.
7) Cut into 2 " length.
8) Bring to blend with 1/3 cup of water for getting pandanus leaves extract.
9) Drain pandanus leaves extract and set aside.

10) In a mixing bowl, beat eggs and put pandanus leaves extract, salt, palm sugar and coconut milk.
11) Mix all ingredients together.
12) After we steam for 10 minutes, pour the custard inside the pumpkin.
13) Turn the heat down to medium, and let it steam another 45 - 60 minutes.
14) After 45 minutes, you should see the custard rising like a bubble out of the pumpkin or when the custard appears firm, try inserting a fork down into the custard - it should come out clean. If the custard hasn't set , or if the pumpkin is still not cook, return to steam a little bit longer.


15) Remove from steam pot and allow to cool for at least 30 minutes. Then, using your hands, lift the pumpkin out of the pot and place on a plate.

Thai red Curry with shrimp

Thai red Curry with shrimp or "Khaeng Phed Gung: แกงเผ็ดกุ้ง " in Thai. Thai red curry made from dried chili, shallots, garlic, lemongrass, galangal , and kaffir lime leaves. It can be made mild or very hot, it depends how would you like it. This recipe that I am going to show you. It's medium hot. I love to make Khaeng Phed with shredded bamboo shoots and red pepper. If you like to eat bamboo. You can find it any Asian store. It's very easy to find. I learn to start to make Thai curry with stir curry paste with oil before you put coconut in the pot. This make my curry is so colourful and beautiful. Of cause, it taste delicious too. I hope my blog could help you to try some Thai cooking and enjoy it.

Ingredients:
1) 15 Shrimps
2) 1 can coconut milk or 2 cups of coconut milk
3) 1/2 Tbsp sugar
4) 2 and 1/2 Tbsp fish sauce
5) 1 cup Thai basil
6) 3 kaffir lime leaves
7) 1 red pepper
8) 3 Tbsp red Curry Paste
9) 1 Tbsp canola oil
10) 1 can bamboo shoot
Preparation:
1) Peel shrimp, clean well and pat to dry.
2) Red curry Paste. They are in the can and big bag inside the plastic box.
3) Coconut milk.
4) Bamboo shoot. You can get it at Asian store.
5) Clean shredded bamboo shoots very well then bring to boil on high heat for 15 minutes set aside.

7) Wash all vegetables.
8) Cut re bell pepper into a bite size, pick only sweet basil leaves from stem and tear kaffir lime leave.
9) In a pot, heat canola oil in medium heat.
10) When the oil is hot, add red curry paste.
11) Stir until fragrant.

13) Add 1 1/2 cups of the coconut milk into a pot.
14) Stir until a film of red oil surfaces.
15) Add shrimp and continue cooking for 2-3 minutes until the shrimp is cooked.
16) Add shredded bamboo shoots.
17) Add remaining the coconut milk.
18) Season with sugar and fish sauce.
19) Add kaffir lime leaves.
20) Add cut red bell pepper and Thai basil.

21) After a minute, turn off the heat.
22) Place into a serving bowl , eat with cooked rice. Enjoy :-)

Thai green curry with Shrimp

Thai green curry with Shrimp or "Kaeng Khiaw Wan Gung :แกงเขียวหวานกุ้ง" in Thai. Kaeng Khiaw Wan Gung means sweet green curry, as far I made green curry in my kitchen is one of the milder curries of Thai food. I always prefer to make it more spicy by putting hot Thai chili into the pot. This recipe is very delicious. The result has such a wonderful taste. This entry I show you a difference way to make Thai green curry and I like it the best. I hope you enjoy my website and it helps you enjoy cooking Thai food.

Ingredients:
1) 15 Shrimps
2) 1 can coconut milk or 2 cups of coconut milk
3) 1/2 Tbsp sugar
4) 2 and 1/2 Tbsp fish sauce
5) 1 cup Thai basil
6) 4 fresh chillies
7) 4 kaffir lime leaves
8) 1 zucchini
9) 3 Tbsp Green Curry Paste
10) 1 Tbsp canola oil

preparation:
1) Peel shrimp, clean well and pat to dry.
2) Here is the photo I show you my green curry paste that you can get at any Asian store.
3) My favorite brand of coconut milk.
4) Wash all vegetables.
5) Cut zucchini into a bite, tear kaffir lime leaves, pick only sweet basil leaves from stems and cut Thai chili in half.
6) In a pot, heat canola oil in medium heat.
7) When the oil is hot, add green curry paste.
8) Stir until fragrant.

9) Add 1 1/2 cups of the coconut milk.
10) Stir until a film of green oil surfaces.
11) Add shrimps continue cooking for 2-3 minutes until the shrimp is cooked through.
12) Add cut zucchini.
13) Add remaining the coconut milk.
14) Cook until the zucchini are done, season with sugar and fish sauce.
15) Add kaffir lime leaves, Thai basil and hot chili.




16) Turn off the heat.
17) place into a serving dish , garnish with sweet basil leaves and red chili. Enjoy!