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Thong Plu Salted filling

       By: Chef Naam  

Recipe Detail :

Thong Plu Salted filling - We always found this Thai traditional dessert in Thai ceremony. Thong Plu always eating together with syrup. This dessert received the influence from France, that is Pate a choux dough And after that change to salted filling which made of light meal.

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Thong Plu (Salted filling) - We always found this Thai traditional dessert in Thai ceremony. Thong Plu always eating together with syrup. This dessert received the influence from France, that is Pate a choux dough And after that change to salted filling which made of light meal.

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The flour

1. Flour sifted 1 cup
2. Water 1 cup
3. Butter 1/4 cup
4. Salt 1 Tsp.
5. 2 Eggs
6. Palm Oil frying 1 bottle

Salted Filling 

7. Peas 1/2 cup
8. Potatoes cut into dice 1/2 cup
9. Carrots cut into dice 1/2 cup
10. Ham cut into small squares 1/2 cup
11. Butter 2 Tbsp.
12. Condensed milk 1 cup
13. Salt 1 Tsp.
14. Sugar 1 Tbsp.

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1. Salted Filling Pour water in the pot and boiling. Blanch vegetables peas, potatoes, carrots Pass cold water and drain dry. Heat the pan over medium heat and fry butter until melted. Fry carrot, potato, peas, ham, stir well and season with salt, sugar, condensed milk. Taste sweet and salted.
2. The flour - Pour water, salt, and butter in the brass pan/pot over medium heat until boiling. Stir to combine, low the heat down. Add wheat flour, stir quickly, spread the mixture with spatula. Removed from the oven, gradually put eggs down and mixing the ingredients well together until smooth. Put it in a container.
3. Pour oil in the pan and set over low-medium heat. Wait until the oil is hot, use 2 teaspoons scoop the mixture and drops into the pan. Use a sieve turn up side down the dough. Wait until golden brown. Drain the oil and set aside in the container.
4. The dish
Sweet: scoop Thong Plu on a plate. Serve with syrup, condensed milk, sugar, honey or sprinkle with icing sugar.
5. For salted filling: cut half Thong Plu and put the filling. Arranged on a plate.
รายการที่1-4 จาก 4
รายการที่1-4 จาก 4

Thong Plu Salted filling




Thong Plu Salted filling - We always found this Thai traditional dessert in Thai ceremony. Thong Plu always eating together with syrup. This dessert received the influence from France, that is Pate a choux dough And after that change to salted filling which made of light meal.

Ingredient of Thong Plu Salted filling

The flour

1. Flour sifted 1 cup
2. Water 1 cup
3. Butter 1/4 cup
4. Salt 1 Tsp.
5. 2 Eggs
6. Palm Oil frying 1 bottle

Salted Filling

7. Peas 1/2 cup
8. Potatoes cut into dice 1/2 cup
9. Carrots cut into dice 1/2 cup
10. Ham cut into small squares 1/2 cup
11. Butter 2 Tbsp.
12. Condensed milk 1 cup
13. Salt 1 Tsp.
14. Sugar 1 Tbsp.

How to Cook Thong Plu Salted filling

1. Salted Filling Pour water in the pot and boiling. Blanch vegetables peas, potatoes, carrots Pass cold water and drain dry. Heat the pan over medium heat and fry butter until melted. Fry carrot, potato, peas, ham, stir well and season with salt, sugar, condensed milk. Taste sweet and salted.
2. The flour - Pour water, salt, and butter in the brass pan/pot over medium heat until boiling. Stir to combine, low the heat down. Add wheat flour, stir quickly, spread the mixture with spatula. Removed from the oven, gradually put eggs down and mixing the ingredients well together until smooth. Put it in a container.
3. Pour oil in the pan and set over low-medium heat. Wait until the oil is hot, use 2 teaspoons scoop the mixture and drops into the pan. Use a sieve turn up side down the dough. Wait until golden brown. Drain the oil and set aside in the container.
4. The dish Sweet: scoop Thong Plu on a plate. Serve with syrup, condensed milk, sugar, honey or sprinkle with icing sugar.
5. For salted filling: cut half Thong Plu and put the filling. Arranged on a plate.
 
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