16 กันยายน 2551

Variety of Thai Desserts

ไทย : eng



Stir flying

Stir means to agitate a liquid or powder mixture with a spoon to bring to consistency and prevent sticking during heating.


Steaming
Steaming means to cook in the vapor from boiling water by placing the ingredients on the steaming tray. Steaming tray contains 2 layers; the lower is to boil water and the upper is to place the food or ingredients on the tray. Food is cooked by the vapor from boiling water such as steaming Khanom Pui Fai and Khanom Chun.

Desserts made from Eggs


The main ingredients of this type of Thai desserts are eggs, sugar, and flour
such as Foy Thong, Thong Yip, and Thong Yod.


Boiling in Syrup


Boiling in syrup means to simmer fruits in syrup until soft and glossy. The syrup is clear at the beginning, and gradually thicker and thicker till the juice of the simmered fruits come out. The fruits become smaller in size and harder. If simmer hard fruits, or fruits with sticky substance, boil in water or soak in saturated red lime water before boiling in syrup.


Boiling

Boil means to cook in water or a water based liquid at its boiling point and with sufficient heat input to generate bubbles of steam. When cook such desserts as Bua Loy,Khanom Tom Daeng, Khahom Tom Khaow and Jelly with Coconut Cream Topping, ingredients can be added before or after water is boiling. Keep heat and lower to continuously boil.

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