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Some pictures
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I do want to know what their Names and tastes are…
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Sangkhaya Fakthong(南瓜奶油蛋羹)
In the pumpkin top cut open a small strip, will the inside of the pumpkin seeds and most of the fruit insides. Eggs into a bowl, stir gently, add sugar, salt and coconut cream, continue to stir until completely fusion. Will mix good liquid into the pumpkin, on boiler evaporate (to about 20 minutes), wait until custard molding ripe later, can eat, available for four people taste. Material: small pumpkin, 1 egg 5 only 1/3 cup sugar, palm, and a pinch of salt, 1 cup coconut cream.
cups, corn starch, 1 cup coconut milk 4 cup, palm 1 cup
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sugar, 1/8tsp salt, water 6-8 teaspoon.
Kluai Buat Chi(椰奶香蕉片)
Put the bananas longitudinal section, remove the banana. In a heavy pot into coconut milk, sugar and salt. Bring to get away, to join banana slices, a few minutes after boiling again, and then from the fire scored. Can eat hot, can also wait until after cooling edible. Material: mild hair and green banana 2-3 only, coconut milk 4 cup / 35 floz / 900 ml, sugar, 1 cup / 6 oz / 175 g, 1/4 TSP salt
into the taro. Then wait a few minutes after boiling, from
fire take, eat hot. For four to six people to eat. Material:
cooked taro, cover a bowl with 1 cup, sticky rice flour 2
Musa glutinous rice dumpling粉蕉糯米粽
This is a kind of glutinous rice, coconut milk, FenJiao
made of such as goods, production method is: put the
soaked Fried dry glutinous rice, Fried in coconut milk
when, sugar and salt, and cut into the FenJiao article on
cooked rice, a banana bag growth is square. Will the two
rectangle together, with cord is bound to become a
• The characteristics of Thai fooddepend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle.
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Foods
• Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.
FenJiao cast glutinous rice, put in the pot to boil, can be
Bua Loi Phuak(椰乳芋头球)
In the bowl, combine sticky rice, flour and corn starch,
add crunched taro grain, and then rub is kneaded, roll
into a soft dough. Knead the dough respectively into
small balls, and set aside. Will the palm sugar and salt
into a coconut milk, a little heat will be dissolved, in the
process of heat, stirring constantly. And to get the ball
