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Thong Yod (Thai Desserts)

       By: Chef Naam  

Recipe Detail :

Thong Yod (Thai Desserts) - Another kind of traditional Thai desserts have been popular until present. Made from egg yolks. Thong Yod originated in Portugal by Thao Thong Keep Ma (Marie Gimard) since King Narai the Great. It is mentioned in the poem that creates for Thai food in the Reign of King Rama II.




Thong Yod (Thai Desserts) - Another kind of traditional Thai desserts have been popular until present. Made from egg yolks. Thong Yod originated in Portugal by Thao Thong Keep Ma (Marie Gimard) since King Narai the Great. It is mentioned in the poem that creates for Thai food in the Reign of King Rama II.
Ingredients for 30 - 40 pieces (depend on size)

1. 10 Duck Eggs
2. Tong Yod Flour / Rice Flour 3 1/2 Tbsp.

Syrup 1
3. 4 cups Water from floating flowers
4. Sugar 5 1/2 cup

Syrup 2
5. 4 cups Water from floating flowers 1 1/2 cup
6. 2 cups Sugar
7. Banana Leave
1. Syrup –Add sugar, water in a brass pan. Heat to boiling and wait sugar dissolves. Set aside to cool.
2. Put duck egg in a bowl. Use your hand separate only egg yolks in white cloth. Squeeze water-part of the egg's white in a cup. Do not leave it too long because when beat it, it will not rise up. Beat eggs fluffy and smooth about 5 - 10 minutes. Put egg into the container about 1 cup. Add 2-3 tbsp. of Thong Yod flour. Mix to combine but not too long because the dough will sticky.
3. Add sugar, water in a brass pan and heat to boiling. Wait until sugar dissolved (do not stirring). When syrup boils and full of small bubbles. Use forefinger slice egg on the edge of the bowl. Then use middle finger and forefinger drops it. Then use your thumb to push the egg mixture into the pan (drop into a ball and small tail) or drop by a spoon. If the syrup is too thick, you can add water just a little. Then wait it boil again and then drop the mixture down. If it rises up, it’s already cooked. Bring up and put in the syrup that you separate before. 

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รายการที่1-10 จาก 10
รายการที่1-10 จาก 10

Thong Yod (Thai Desserts)




Thong Yod (Thai Desserts) - Another kind of traditional Thai desserts have been popular until present. Made from egg yolks. Thong Yod originated in Portugal by Thao Thong Keep Ma (Marie Gimard) since King Narai the Great. It is mentioned in the poem that creates for Thai food in the Reign of King Rama II.

Ingredient of Thong Yod (Thai Desserts)

1. 10 Duck Eggs
2. Tong Yod Flour / Rice Flour 3 1/2 Tbsp.

Syrup 1

3. 4 cups Water from floating flowers
4. Sugar 5 1/2 cup

Syrup 2

5. 4 cups Water from floating flowers 1 1/2 cup
6. 2 cups Sugar
7. Banana Leave

How to Cook Thong Yod (Thai Desserts)

1. Syrup –Add sugar, water in a brass pan. Heat to boiling and wait sugar dissolves. Set aside to cool.
2. Put duck egg in a bowl. Use your hand separate only egg yolks in white cloth. Squeeze water-part of the eggs white in a cup. Do not leave it too long because when beat it, it will not rise up. Beat eggs fluffy and smooth about 5 - 10 minutes. Put egg into the container about 1 cup. Add 2-3 tbsp. of Thong Yod flour. Mix to combine but not too long because the dough will sticky.
3. Add sugar, water in a brass pan and heat to boiling. Wait until sugar dissolved (do not stirring). When syrup boils and full of small bubbles. Use forefinger slice egg on the edge of the bowl. Then use middle finger and forefinger drops it. Then use your thumb to push the egg mixture into the pan (drop into a ball and small tail) or drop by a spoon. If the syrup is too thick, you can add water just a little. Then wait it boil again and then drop the mixture down. If it rises up, it’s already cooked. Bring up and put in the syrup that you separate before.

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