| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Thai |
Desserts, Thai |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Coconut Milk |
| 3 |
c |
Palm Sugar |
| 12 |
|
Eggs – beaten |
| 3 |
c |
Cooked taro – mashed |
| 1 |
c |
Shallots – thinly sliced |
| 1 1/2 |
c |
Oil |
INSTRUCTIONS
In a bowl, dissolve palm sugar in the coconut milk and mix well. Strain
through cheese cloth or fine sieve to remove all solids. Add mashed taro,
eggs, and mix well. Heat a frying pan, and add oil when it's hot. Add
thinly sliced shallots and saute until they are crisp and golden brown.
Remove shallots from the oil, drain and put aside. Put the hot oil into a
large sauce pan and reheat. Add the coconut milk/egg/taro mixture and stir
constantly with large wooden spoon over moderate heat until the mixture
starts to boil lightly and thickened. Remove from heat and pour the mixture
into a deep tray (large Pyrex tray or rectangular sheet cake pan, for
example) and bake in 350 °F oven until it's cooked through, and the surface
is nicely browned. Remove from the oven, and spread the fried shallot
pieces all over the top. Cut into 2 inch squares, when cooled, and use a
spatula to remove from the pan onto a serving platter. NOTE: This is a
variation of the original "Khanom Mho-Gaeng" which uses mashed, cooked,
split peas in place of the taro ("puak").
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