Thai Food Dessert: Sang Kaya Fuhk Thong

Thai Food Dessert: Sang Kaya Fuhk Thong
(Steamed Whole Pumpkin Dessert with Egg Custard)

Sang kaya fuhk thong - Steamed whole pumpkin dessert with egg custard.

Prepare:

1 pumpkin (500 grams)
4 eggs (from duck or chicken)
250 ml. coconut milk
3 big tbsp. palm sugar
1/4 tsp. salt
3-5 pandanus leaves

 

Cooking Instructions:

1. Clean the pumpkin very well. Use brush to move away the dirt.

2. Cut the top of pumpkin about 2-3 inches diameter.

3. Remove the seed inside, clean it very well. Put it upside down to drain the water out. Have to let is get completely dry because if you cook while it still wet, the filling won’t stick to the pumpkin after it’s done.

4. Next, beat the eggs and then add coconut milk, palm sugar, salt in a bowl. Tear the pandanus leaves and put into the bowl. Squeeze everything together.

5. Pour the mixed egg in strainer. After that, pour it into the pumpkin.

6. Steamed it for 1 hour or put in microwave for 15 minutes.

Sawasdee Ka - Joy

Thai Food Recipe: Pad Yod Fuhk Thong

Pad yod fuhk thong - young pumpkin leaves stir-fry.

Thai Food Recipe: Pad Yod Fuhk Thong

(Pumpkin Young Leaves Stir-Fry)

Prepare:

2 cups pumpkin young leaves
2 cloves garlic (crush lightly)
2 tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. fish sauce
1 tbsp. olive oil

Cooking Instructions:

1. Pick the best and young parts of pumpkin leaves, usually at the end. It’s better to rip the leaves for 1 inch by hand.

2. Heat the pan and put olive oil in it. Wait until the oil is hot. Use maximum heat.

3. Then fry garlic. Add fish sauce, soy sauce and pumpkin young leaves.

4. Next, add oyster sauce. Mix well. Turn off the fire.

You should cook this food quickly. Count 1 – 2 – 3 while you stir, and then finish it. 🙂

This is too much! There are too many pumpkin food recipes right?? In Thailand, Not only do we eat the rind, but we also eat the seeds, young leaves, flowers and shell. Especially the shell, it has beta-carotene that provides potent anti-cancer properties, vitamin C and a healthy dose of heart-protecting potassium.

I will show you more pumpkin recipes tomorrow!

Sawasdee Ka - Joy

Thai Dessert: Kanom Fuhk Thong (Pumpkin)

Fuhk Thong (Pumpkin dessert)

Thai Dessert: Kanom Fuhk Thong (Pumpkin Cake )

 

Prepare:

1 cup rice flour
1/2 cup tapioca flour
1 cup smash pumpkin
1/2 cup coconut cream
1 cup sugar
1 cup old coconut (scraped)
1 tbsp. baking powder

Cooking Instruction:

1. Mix rice flour, tapioca flour and sugar together. Add baking soda and baking powder. Sieve twice.

2. Put smash pumpkin. Then add coconut cream gradually. Mix well.

3. Put the mixed in a cup (made from banana leaves or a small cup)

4. Now, steam for 20 minutes.

5. When it is done, cool it off. Take out of the cup and put it on a plate. Top with scrapped coconut.

I had the pumpkin left from cooking pumpkin stir-fry the other day and didn’t want to throw it away. 🙂 So, I called my mom about how to make the pumpkin cake that she made when I was young. This pumpkin cake is very easy right? Next time, I will make pumpkin recipe again but we have to wait until I can find the small size of it. If you decide to try this recipe for your young children, please show me the photo of this food. I’d like to see it! 🙂

Sawasdee Ka - Joy

Thai Food Dessert: Buad Fuhk Tong (Pumpkin in Coconut Milk)

Fuhk thong in Thai language, pumpkin in English.

Thai Food Dessert: Buad Fuhk Tong (Pumpkin in Coconut Milk)

Prepare:

300 g. cut pumpkin
250g. coconut cream (thickest part)
250g. coconut milk
5 pandanus leaves (cut, 2 inches)
1/2 tsp. salt
4-5 tbsp. sugar

Cooking Instructions:

1. Boil the pumpkin with coconut milk in medium heat for 10 minutes. Throw the pandanus leaves in the pot. The time you boil it will depend on how thick you cut the pumpkin into pieces.

Cut pumpkin pieces, a Thai food ingredient.

Pandanus leaves, a Thai food ingredient.

2. After 10 minutes, check if the pumpkin is cook by using the fork see if it soft enough.
3. Now, add salt, sugar, coconut cream and mix well.
4. Remove the pandanus leaves and boil it for another 2 minutes.
5. Turn off the fire. Now it is ready to serve!!! 🙂

 

I called my mom on that day I cooked this dessert, Buad Fuhk Tong (Pumpkin in Coconut Milk).

She reminded me that I will need the pandanus leaves. Ahhhh how to find it in the south!!! I don’t know where they sell these leaves. If I were back at home in Sisaket, I would walk to our yard where my second aunt plant it at the same area as our lemongrass! I have never seen anybody sell the pandanus leave for money.

Here’s something, at every market in Thailand where they sell flower.. look for orchid.. this leave usually come with orchid as they tie them together.. and I went to the night market to get flower just to get the pandanus leaves. I spent 5 Baht and saw that the guy has a lot more of pandanus leaves in the bucket behind his back. I asked if I can buy 5 more leaves.

The guy put my orchid in the plastic bag and gave me bunch of pandanus leaves for free! 🙂 this is how warm it is when you live in Thailand as you have met a kind person who is not concern too much about money. I am so happy I was born as Thai and live in a loving country.

Enjoy Cooking!!!!

(^_^)

Sawasdee Ka - Joy

Thai Food Vegetables: Fuhk Tong

Thai Food Vegetables: Fuhk Tong (Pumpkin)!

Thai Vegetables: Fuhk Tong, Pumpkin

This Thai food vegetable has a curious name to say the least… the name is “Fuhk Tong”. Yes, it sounds just like the naughty word back in English speaking countries. It is always the butt of jokes here by the expats that are living here and if I serve it for dinner for my husband and his friends there are always jokes about it. They can get endless enjoyment out of it… But, it’s a vegetable. You might call it, “Pumpkin”.

It is not the same type of pumpkin you have for Halloween, but it is a gourd nonetheless and can also be a little bit sweet – almost like a sweet potato but not that sweet.

We use this Thai food in our soups and curries and even stir fried veggies. We have certain desserts that we use it as an ingredient in also! It’s a very versatile vegetable!

Sawasdee Ka - Joy