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An unusual Thai dessert

September 22, 2011

There is no end to the culinary surprises. Yesterday I was served a special Thai dessert where the main ingredients (organic duck eggs and pumpkin) were harvested here at Dokmai Garden.

Khun Nived’s Fak thong sang taya:

Take one small pumpkin (Cucurbita moschata, the only species that can stand the heat in the Chiang Mai valley).

Cut out a slice of the top. Save this slice as a lid.

Scoop out seeds and fibres.

Thoroughly mix 2 duck eggs (or chicken eggs), 0.5 dl of coconut milk and 2 tea spoons of sugar.

Pour the egg mix into the hole, put the pumpkin in a steamer and cover with banana leaves (not the pumpkin lid).

Put the pumpkin lid on the side.

Let it steam for one hour.

Serve with the pumpkin lid.


Text & photo: Eric Danell

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