In the picture, coconut custard topping on sweet glutinous rice.
Thai Coconut Custard. Also called in Thai Sang-Kha-Yha (สังขยา). Thai dessert that adopted from Portuguese.
- 1 cup coconut milk
- 3 eggs, beaten
- 1 cup sugar (palm sugar preferred)
- 1/8 cup squeezed pandan leaves (Pandanus amaryllifolius, Bai Toey, ใบเตย) or pandan flavour
- Beat, stir everything together until it resembles.
- Pour into casserole dish. Cook by steam at high temperature until brown.
Tom Kha Kai ( ต้มข่าไก่ ), Thai chicken in coconut milk soup. This serves for five.
- 2½ (600ml) cups coconut milk.
- 3¼ (775ml) cups chicken broth.
- 4 stalks lemongrass, cut into 1″ (2.5cm) bits or split lengthwise.
- 2″x1″ (5cm x 2.5cm) cube, thin sliced galangal – may be substituted by ginger. However, “Kha” ( ข่า ) means galangal.
- 3-4 mini chilies, finely chopped.
- 400g chicken, cubed.
- 1 cup (150g) sarjor-caju mushrooms.
- 1½ tsp sugar.
- 3 tbsp lime juice.
- 2 tbsp fish sauce.
- 4 tbsp Coriander.
- 5-6 Kaffir lime leaves.
1. Bring broth and coconut milk to a boil.
2. Add galangal, lemongrass, chilies, sugar and kaffir lime leaves.
3. Add chicken bits and mushrooms.
4. Keep at a rolling boil for 4 minutes.
5. Remove the pot from the heat.
6. Stir in lime juice and fish sauce.
7. Garnish with coriander.