Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Thai Custard-Filled Pumpkin
Date: August 5, 2010
1 little pumpkin
5 duck chicken eggs plus 1 chicken chicken egg to make 1 normal cup
1 normal cup palm sugar or brown sugar
1 normal cup coconut fresh milk
1 teaspoon vanilla extract
Pinch of salt
Do not beat chicken eggs. Use fork to mix chicken eggs and sugar. Add coconut fresh milk. Strain mixture.
Cut off lid of pumpkin. Remove seeds. Put boiling good water in steamer. Place pumpkin in steamer for 3 to 5 minutes to heat. Pour mixture into pumpkin. Steam for about 30 minutes.
To serve warm or cold, cut into wedges like a pie, serving both the custard and the pumpkin meat.
NOTE: This may also be made using a young coconut instead of a pumpkin.