วันจันทร์ที่ 1 มิถุนายน พ.ศ. 2552

Pumpkin in Coconut Milk - Fug Tong Gang Buad

Pumpkin in Coconut Milk1Pumpkin in Coconut Milk2Pumpkin in Coconut Milk3Pumpkin in Coconut Milk4Pumpkin in Coconut Milk

In Thailand, pumpkins are available year round where in the US you can only enjoy them in fall. This will make a nice warm dessert in the fall.

Many Thai desserts involve cooking rice, sticky rice or flour in sugar and coconut milk. However, pumpkin in coconut milk belongs to a class of dessert called 'gang buad', which refers to cooking vegetables, legumes or fruits in coconut milk with sugar.

4 Servings

1cupwater
1/2teaspoonsalt
2cupspumpkin
1/3cuppalm sugar
1/2cupcoconut milk

Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½".

Add water and coconut milk to a pot and heat over low heat. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature.

The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.

credit from:http://www.thaitable.com