kanoom pang sang-ka-ya : thai egg custard & warm bread

Thai Sweet Egg Custard Dipping & Warm Bread : ขนมปังสังขยา

Recently, I ate at Sukhumvit Soi 38 (A very popular place where lots of delicious-&-decent-street-food stalls are available till very late – I will post about this Soi 38 later.) many times in a week. The main reason was that I finished work quite late at about 11.00pm in the past weeks and I was too lazy/tired to cook. I noticed that after finishing the main dish, I & mates always end up ordering this “Thai Egg Custard & Warm Bread : ขนมปังสังขยา "(See Picture above). We were/are very well aware that the dish is too rich to order 3-4 times in a row but its irresistibly delicious that, at times, we pretend to forget to count calories. (I know that life is too short and that we should live it to the fullest but I think life will probably be even shorter to live without moderation.)

Anyhow, I think this dish is absolutely delicious. So, its about time that I should give it a try at home. I come up with my own recipe and it turns out well. Find below my very own recipe.

½ Kilo of Coconut Milk (Optional)
1 & ½ Cups of Whole Milk (4-5 Cups, without Coconut Milk)
1 Cup of Unrefined Raw Sugar
½ Teaspoon of Sea Salt
3 Tablespoons of Flour
2 Tablespoons of Tapioca Flour
4 Large Organic Eggs (Only Egg York)
3 Pandanus Leaves (Shredded & Optional)

Preparation

In a large bowl, add shredded pandaus leaves and water, squeeze many times to get the green liquid out of the pandanus leaves and drain well. Keep the green liquid in a small cup and put aside. (If you only want Orange Colour - Skip it. In Thailand, we serve this sweet in 2 colours.)
In a large saucepan, add milk, egg york, unrefined raw sugar, sea salt, coconut milk and whisk till mixed well. Add the green pandanus liquid in the saucepan and whisk to mix everything well.
Add, slowly, tapioca flour & flour into the saucepan, stir consistently till everything is mixed well. Set the saucepan over medium heat, keep stirring till cooked through and very smooth.
Turn off the heat. Transfer into a small cup and pour a little of whole milk on top just before serving. Serve hot with (cut into) small cubes of warm bread for dipping. Yummie!

fak-thong sang-ka-ya : thai steamed egg & pumpkin custard

Sang-ka-yah Fak-thong: Steamed Egg with Pumpkin Custard.

I know I said so many times before that I like cooking eggs. Here is another egg recipe.

This “steamed egg with pumpkin custard” is very popular in Thailand. It gives a perception to people that it should be difficult to cook but the truth is it’s quite easy.

The key to get it right are to not over sweet it and to know a perfect time to steam it.

I cooked this dessert last weekend to please one of my mates who happens to love eating Thai desserts.

Find below my recipe

3 of Eggs (Duck’s is highly recommended)
½ Cup of Pumpkin, cut into small pieces
½ Cup of Coconut Milk
½ Cup of Brown Sugar or Palm Sugar
2 of Pandan Leaves
A pinch of Salt



Preparation

Whisk the eggs in a bowl till smooth and a little bubbling
Add Sugar, whisk till mixed well
Add Coconut Milk, stir till mixed well
Add Pandan Leaves, Pumpkin & a pinch of Salt, stir
Drain well and remove into serving cups
Steam for 15 minutes till cooked through
Serve cold with a cup of Tea

Serves 2

iberry homemade ice cream in bangkok

iberry Homemade Ice Cream

I always love Ice Cream. I loved it when I was young and I still love it now. I can eat Ice Cream for Breakfast, Lunch & Dinner.

Normally, my most favourite ones are Haagen Dazs & Oriental’s Ice Cream (Well... we are only speaking about Ice Creams that are available in Bangkok)

((“18 Below” Homemade Ice Cream in Hau Hin is very cute and their Ice Creams are very yummy & creative. Anyway, I will write about it later when I next visit Hau Hin. (Need to take some photos before writing about it))

"iberry" is something that I am very proud of , being a Thai, as its 100% Thai Brand. I have to talk about it sooner or later. Hence, iberry’s post.

iberry offers wind range of exotic favors like Lychee Sorbet, Tamarind Sorbet, Rambutan Sorbet, Mango Milk, Mangoes teen, Pandanus or Durian.
Their Ice creams are really yummy and refreshing when the weather is too hot to handle in Bangkok.

When I get bored of the usual favors that I like (it happens from time to time) I go to iberry to find something, different, new, creative, yet familiar as most of their popular favors are made from local Thai fruits.

I personally admire a very very creative side of the iberry’s owner “Khun Pla” how she decorates her shops (15 branches – 12 in Bkk, 1 in Chiang Mai, 1 in Pattaya & 1 in Phuket) in a very cozy, creative & cute way – none of them has the same decoration, they are very individually decorated. She, somehow, knows where to invest & what locations should be popular & always right about them.
I have to say she has good taste & intelligent. She manages to make her Ice Cream stands out from the others in Bangkok & to be very successful. (If we look at this market closely, we will find that there are quite a lot of Ice Cream Sellers in Bangkok: Buono’s, Italiano, Tuscanini’s, Amaretto, Swensen’s, Baskin’s Robbins, Haagen Dazs & Oriental, ect,.)
She once said that she plans to expand her branches to Singapore and Malaysia – that’s very impressive given that she is very young in her late 20s.

iberry Homemade Ice Cream
J Avenues: T. 02 712 6054
Market Place Thonglor : T. 02 381 3274
Siam Square Soi 2: T. 02 658 3829
Emporium: T. 02 259 8717
Central World: T. 02 613 1409
See more of their‘s branches ->> "iberry's Branches"

strawberry crepe cake

Strawberry Crepe Cake

I remember that last year I watched a cooking programme on telly and they talked about "crepe cake" and then I really wanted to order a few whole ones for the girls who helpe/assist me at work for New Year Gift. I tried to call TV3 to get a phone number of the Bakery but no none there could be able to pass to me their number. I was so disappointed..

Last week, a mate called and told me that she has found a place where we could order/get to try “Strawberry Crepe Cake” – it’s a love at first bite.
Personally, I love Crepe too bits as it always reminds me of Paris and as being a sweet-tooth person, I can’t help but adore this unique cake too much.

It’s an ideal gift giving to girls on Valentine’s Day… I mean if you were a man who wants to be creative as giving Chocolate every year could possibly be too predictable and a bit of a bore.




Mint’s Balcony
Sukhumvit Soi 26
T. 02 258 6831, 02 665 6597

riya's cheese plate

Riya’s Cheese Plate

It’s my Playboy's B Day.. So, I managed to invite a few of his mates for a cosy chat at my place before taking off for dinner at a fancy restaurant.

To host a brief party of 4-6 people, a cheese platter seems to be a perfect choice. My Partner doesn’t like much of eating but he loves dairy products - especially, cheese ; hence a treat of a small cheese plate with a few of decent bottles of champagne.

Too bad that I couldn't find decent blue (stilton) at any supermarkets – Normally, I always have “blue” cheese in my plate. (seems to me that Brit loves "stilton")

Find below a few tips and tricks, you'll be surprised how quick and easy it is to put together a fancy cheese platter



Cheese
Try to serve a variety of textures and flavors in one plate. Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Below are some examples.

Aged: Aged Cheddar, Aged Provolone, Comte, Goat Gouda
Soft: Constant Bliss, Camembert, (Double-Cream) Brie or Brie de Meaux, Brillat-Savarin
Firm: Manchego, Mimolette, Parmigiano-Reggiano, Fontina, L’Emmental
Blue: Gorgonzola Dolce, Valdeón, Danish Blue, Stilton

Note : You can also try selecting cheeses by the type of milk used (cow, goat, sheep

Tip: Always make sure the cheese is brought to room temperature - remove the cheese from the refrigerator at least an hour before serving.



Accompaniments
Besides Cheese, Try to offer variety of accompaniments on the plate

Fresh Herbs: Use some fresh herbs, such as thyme or rosemary, to finish off the garnish.
Fresh Fruit: Figs, Pear, Green Apple, Strawberries, Gooseberries, Green & Red Grape (seedless is highly recommended)- try "caviar grapes" a bit pricey but very cute & adorable!
Dried Fruit: Dried Cranberries, Dried Apricots
Roasted Nuts: Almonds, Pistachios
Bread & Crackers: Get Raisin bread, nut bread, sunflower seed loaf, sourdough bread or French baguette, bread with herbs and then get very thin, crispy, salted crackers for soft cheese.

Jarred condiments and vegetables are conveniently to get from any decent supermarkets or good deli-s. Try sweet (fruit) preserves, honey, chutneys, & artichoke’s heart.

Serve : 4

panna cotta with chocolate sauce

Panna Cotta with Chocolate Sauce

Last week, when I cleaned my bookshelf, got a chance to re-read "the River Cafe - Easy" cookbook. I saw this recipe and, out of then sudden, I felt inspired.

I love Panna Cotta to bits but never once got a chance to cook it. Now it’s about time. Given that its my first time, the outcome was not bad at all. Although I will need a few more times to get it even right.

Find below my recipe of "Panna Cotta" inspired by "The River Cafe" Cookbook.

300 ml Double Cream
300 ml Whole Milk
100 g Icing Sugar
4 piece of Gelatine Leaves
1 pot of Vanilla

Chocolate Sauce
100 ml Single Cream/Whole Milk
300 g Dark Chocolate 70%
45 g Unsalted Butter (French Butter is recommended)



Preparation

• Bring the cream & milk to a simmer
• Add Sugar and stir to dissolve into the simmering liquid
• Split the vanilla pod in half and scrape out the seeds
• Add Vanilla pod and seeds to the milk and cream
• Remove from the heat, leave to cool for 3-4 mins

• Soak the gelatine leaves in a bowl of cold water
• Squeeze the extra water from the gelatine, and then add the leaves into the hot cream/milk mixture.
• Stir till dissolved
• Strain the cream mixture through a sieve into a bowl
• Discard the vanilla pod, leave to cool for a few mins
• Pour the mixture into the moulds
• Place in the fridge and leave to set for 3 hours



• A few mins before serving, make the chocolate sauce
• Place half of the cream in a pan and bring to the boil
• Add a small amount of chocolate pieces in the boiling cream
• Stir till melted
• Add more cream and chocolate bit by bit , till the sauce reaches the desired consistency
• Whisk constantly over a low heat

• Remove the Panna Cotta from the fridge, dipping the bases of the moulds into a bowl of very hot water to loosen them
• To serve, turn each of the Panna Cottas out of the moulds onto a serving plate
• Drizzle with chocolate sauce

fresh banana with chocolate sauce

Fresh Banana with Chocolate Sauce

I happen to be having a "sweet tooth" who loves Desserts to bits... especially, those fancy desserts. I can eat desserts without having any proper meals at all in a day and still feeling super duper.
Realistically, we cant be able to eat too much of dessert as too much of sugar intake causes you diabetes.

So, I manage to come up with more reasonable and more compromised ideas like ; recipes of desserts that contain more of "fresh fruit" rather than loads of carbohydrates. They are still sweet, sugary and containing loads of calories but at least, you replace carbohydrates with vitamins.

Find below a very simple and delicious recipe "Fresh Banana with Chocolate Dip"

1-2 of Fresh Banana, cut into 1. ½ inch pieces
¼ Cup of Almond Flakes

Chocolate Dipping Sauce
150g/5oz dark chocolate (72% cocoa solids), broken into pieces
100ml/3½fl oz water
3 Tablespoons of whole Milk
3 Tablespoons of unsalted Butter


Preparation

• Make the chocolate sauce, place half of the water in a pan and bring to the boil
• Add a small amount of chocolate pieces to the boiling water.
• Stir until the chocolate melts.
• Add more water and chocolate bit by bit, until the sauce reaches the desired consistency.
• Add milk and butter, whisk constantly over a low heat.

• Place Banana bits in to a serving plate
• Sprinkle with Almonds Flakes
• Serve with a cup of Chocolate Sauce

fuzio

Fuzio Italian Restaurant in Ekamai

Here comes a stylish Italian Restaurant that I really like!!

The restaurant is well decorated in "casual elegance" and Chef Flavio himself is a health-conscious person who is very much into healthy cuisine.
Looking at his well selected menu, you will find that most of the dishes are meant to be mild and light (banning flour from his sauces). Moreover, the dishes are definitely food for the eyes.

All ingredients are well selected and imported from where produces best products; tuna comes from Japan, blood orange comes form Sicily, red tomatoes come from Naples area as the experienced Chef, once, used to work as a private chef for (a well known) "the queen of mean" who offered no-limited budget for him to fly all over the world to find the best sources of ingredients into her kitchen.



What I love the most in his restaurant is "desserts".
Although, there are not many choices but the "Panna Cotta" and "Tiramisu" are the real winner!!. Chef Flavio has managed to preserve the full flavours of these sweets without loading them up with sugar or rich cream... not too sweet and not too creamy. They are just well-balanced... just how I like my desserts to taste like.

"Fuzio" promises to be one of the best Italian Restaurants in Bangkok.

Rate :
***** for the Food
***** for Decoration
***** for Service


Fuzio
99/99 Sukhumvit 63 (Ekamai)
Mini Building, 6th floor,
Bangkok 10110
T. 02 711 6999

tub tim grob : rubies

Tub Tim Grob : Rubies

This is one of my mates most favourite Thai dessert. I am personally not very fond of Thai desserts not that I am being pretentious. Its just that I am not a big fan of coconut cream. ... though its nice to eat Food which cooks with coconut milk from time to time.

Anyway, I have tried to cook it a few times and I once followed David Thompson's recipe in his "Thai Food" Cookbook. Find below my very own recipe of "Tub Tim Grob" which I have adjusted bit to satisfy my personal taste.

1 cup of water chestnut, peeled and cleaned and cut into 1 cm cubes
1 cup of pomegranate juice / or food-colouring - red
2 cups of tapioca flour
5 cups of water
2 cups of sugar syrup (Mixed between 2 cups of sugar & 2 cups of water)
1 cup of coconut cream
1-2 cup of young coconut, shredded or cut in long strips
cracked ice


Preparation

* soak the small cubes of chestnut in pomegranate juice/ food-colouring for 10-15 mins
* remove & roll the small cubes of chestnut with tapioca flour
* shake to remover the excess flour

* bring water to the boil
* add coated chestnut cubes and simmer till cooked
* wait till Rubies float
* remove and put in cold water and drain

* serve together with sugar syrup and cracked ice
* drizzle with coconut cream
* sprinkle with shredded young coconut

Note : All pictures were taken form "Greyhound Cafe" where the chef cooks a very yummy yummy dish of "Tub Tim Grob".


Greyhound Cafe
2nd Floor
Emporium Shopping Centre
Sukhumvit 24
Bangkok 10110
T. 02 664 8663

thai high tea @ the erawan tearoom

Thai High Tea @ The Erawan Tearoom

If you like having tea in the afternoon and looking to explore for someplace where serves your tea with Thai desserts.
Then "the Erawan Tearoom" is one of the best in Bangkok.

Their Thai Desserts come in a very cute set.... very lovely.

I personally, find my favourtie "Yello Mango with Sweet sticky Rice" with "Earl Gray" tea go very well together.

Erawan Tearoom
2nd Floor,
Erawan shopping Centre,
Bangkok 10330
T. 02 254 1234

lemon tart

one of my favourite desserts ever, "lemon tart.
this one in the picture was from "FoodLoft" at Central Childlom.

find here below a link to "delia" recipe which i really adore.

delia smith's lemon tart

japanese custard

thai custard with sweet sticky rice

Thai Custard with Sweet Sticky Rice.

This thai dessert is very nice and yummy.
Its too rich and too heavy to serve after a meal.
You can serve it with Tea in late afternooon.
You always can get it at every corner in Thailand.

I am a big fan of "Mae Waree" at Soi Thonglor.

Mae Waree
Sukhumvit 55 (Soi Thonglor)
tel. 662 392 4804, 662 714 0419

bannana & chocolate crepe

Bannana & Chocolate Crepe

If you fancy variety of simple french crepes in Bangkok.
You can find them @

Crepes Corner
Ground Floor, Ekamai Plaza
Ekamai Soi 10 (Soi Cha Learn Mitr)
tel . 662

moon cake with earl gray

At this time of the year, it is a Moon-Cake Season.
You will find Moon-Cake everywhere... in Bangkok.

I seem to like the one from the Conrad's deli.
I like having it with Earl Gray tea.

Conrad Deli @ the Conrad Hotel Bangkok
All Seasons Place, Wireless Road
Tel. 662 690 9222

chocolate brownies & milk

Chocolate Brownies & Milk

My beloved mate gives me these lovely brownies on my BD.
Very very nice and very lovely of her.
I love you sweetheart... mwahhhhhh big X

I adore chocolate, especially chocolate brownie.
My favourite one in Bangkok is from "Mousses & Meringues"
Its, maybe or maybe not, the best ... but its surely my most favourite one.

Mousses & Meringues
245 Sukhumivt 31 (Soi Sawasdee)
tel. 662 261 4830

vanilla ice-cream with almond flakes

Vanilla Ice-Cream with Almond Flakes
Get a scoop of vanilla ice-cream and then put almond flakes on top and serve.

As we all know that "Haagen Dazs" makes the best ice cream...

But here in Bangkok, you can get the best from "The Oriental Shop" who makes as almost the same quality ice-cream as Haagen Dazs at only half the price.



Their Ice-Cream comes in wild variety of choices & Flovours.
-Black Forrest
-Ovaltine
-Tiramisu
-Panna Cotta
-Mixed Berries
- Banana Cheese Cake

The Oriental Shop
@ Isetan - Ground Floor
tel 662 255 9813
@ Central Chidlom - Ground Floor
tel 662 252 6863
@ the Emporium - 5th Floor
tel 662 664 8148

mango with sticky rice in coconut cream

Mango with Sticky Rice in Coconut Cream
This Thai-Dessert is very common in Thailand.
You can always find it easily everywhere.

The best one I have come across is from.

"Mae Waree" @ Sukhumvit 55 (Soi Thonglor)
tel. 662 392 4804, 662 714 0419

giusto

Dining at Giusto, nothing could go wrong.
One of the Best Italian Restaurants in Bangkok
I love everything they cook for me..

My all time favourite dish should be

- Beef carpaccio with black truffle
- Foie Gras with Resberry Sauce
- Tuna Tartare with Avocado, Caviar
- Panna Cotta with Berries

Rate:
***** for the Food
**** for Decoration
***** for Service

Giusto
16 Sukhumvit 23 (Soi Prasarn mitr)
tel. 662 258-4321
fax 662 258 1159

www.giustobangkok.com

banana in syrup : thai style

Banana in Syrup : Thai Style

1 liter of water to boil
2 cups of sugar into the boiled water
bananas into the boiled & reduced syrup

Coconut Cream

1 cup of coconut cream
1 tablespoon of sugar
1 tablespoon of corn flour
a dash of salt