Stewed Pumpkin in Coconut Cream

Stewed fruit is a popular dessert in Thailand. The people of Thailand use coconut milk in great quantities rather than dairy products for dessert making. I love using coconut milk in my cooking. I love the flavour and taste it gives to a certain dish. I am also conscious about the fat content of coconut milk. but after reading this information here, I was quite relieved. So for all of you, who are concerned like me.........
"Coconut milk is very low in Sodium and very high in Manganese and has a higher amount of Saturated fat, but this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. It does not transform into bad cholesterol to clog up arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils."
So now to the dessert, which I make often is
Stewed Pumpkin in Coconut Cream or Fug Thong Gaeng Buad in Thai.



Stewed means to cook (food) by simmering or slow boiling. In this dessert, pumpkin is cooked in coconut milk in slow flame. This way of making dessert is very popular in Thailand. Banana and Melons can be prepared too in this way, even dried beans such as mung beans and black beans. Different varieties of vegetables are also used for this dessert, in that pumpkin is quite common, Taro in Thai(Arbi/colocassia) is another vegetable used for this dessert. It's very easy to make and takes 10-15 minutes to cook. It is also called "four Ingredients Dessert".

Ingredients :

Pumpkin : 1/2 cup
Coconut milk : 11/2 cup
Sugar : 2 tbsp. (optional)
A pinch of salt
Pistachios : 1/3 cup

Method :

• Wash the pumpkin and cut off the skins. Scoop out the seeds. Using a sharp knife, cut the flesh into long pieces about more than and inch long and 1/4 inch thick. (As shown in the picture)

• In a heavy bottomed pan, mix together coconut milk, 1/2 of sugar and salt. When the mixture starts to boil, add the pumpkins and simmer for 10-15 minutes or until the pumpkin is tender(the time varies depending on the firmness of pumpkin)
• Add chopped pistachios, check for the sweetness, add more sugar if needed and simmer for another 3-4 minutes. Take the pan out off heat when pumpkins are soft but not mushy and you have a thick milk sauce.
  
• You are done. Serve warm not cold. Can be garnished with roasted pumpkin seeds.
  

Once you have it, you'll be addicted to this dessert for sure...try it out........enjoy....
Sending this yummilicious dessert to Priya of Akshayapaatram who is hosting her first ever event It's A Vegan World: Thai, original brainchild of Vaishali of Holy Cow

Mixed Fruit & Veg Salad with Thai Dressing

Salad in an excellent way to fulfil your daily food requirements with some essential and healthy nutrients. As most salads are prepared with raw vegetables and fruits, all essential nutrients are preserved. So I prepare this Mixed Fruit and vegetable salad with nuts and dates, where I get my daily fruit and veges, fibre & nuts requirements in one go and it tastes also great. For lunch, this salad is perfect. It makes me also satisfied and full. You can use any fruit and vegetables of your choice. I used these ingredients which were available in my refrigerator. And I love this Thai dressing, which is hot & sweet.

Ingredients I used :
Carrot : 2(thinly sliced-long)
Cabbage : 1/2 head ( thinly sliced)
Spinach : few leaves
Corn : 1/2 cup
Apple : 1 (thinly sliced-long)
Orange : (cubed- medium chunks)
Watermelon : (cubed-medium chunks)
Dates : 4-5 ( chopped)
Almond : 10 (chopped)
salt to taste
1/2 tsp. Black Pepper


For the dressing :
5 tblsp. coconut milk powder or coconut milk
1-2 tblsp. sugar
2 tblsp. boiling water
1/2 -1 tsp. hot chilli sauce or tabasco sauce (as per your own taste)
juice of 1/2 lime
Fresh red chilli :1(sliced)

Method :

• Cut carrot and cabbage in thin, long slices. Chop Spinach in big chunks.
• Cut apples in thin,long slices. Cut oranges and watermelon in cube like pieces.
• Microwave cabbage, spinach and corn(if using frozen one) in High for 4-5 minutes or until cabbage is little tender.
• Mix all the fruits and veges in one big bowl. Add salt and black pepper.
• To prepare the dressing, If using coconut milk powder, add boiling water to the powder and stir to make a creamy milk. It shouldn't be too watery, but creamy. adjust the water accordingly. Mix all other ingredients according to your taste in the coconut milk. Your dressing is done.
• Serve the salad on a plate and just before eating, drop spoonful of dressing on it. Enjoy the crunchiness of carrots, cabbage, apples and almonds in one spoon. You will love it for sure.

Suggestion : Have a bowl of soaked Yellow Moong dal with freshly shredded coconut with this salad. Soak moong dal in hot water for 1 hour. Add salt and coconut to it. Try out sometime............
Sending this lovely salad to LG of taste of Mysore, who is hosting an event, SWC-Salad under 15 minutes. I can't tell you the exact time LG, but it took me roughly 10-12 minutes. Guten Appetit!!, as Germans will say.
Also sending this Thai salad recipe to DK of culinary bazaar who is hosting AWED : Thai this month.