Friday, January 16, 2015

Tam Tim Krob - (Rubies In Coconut Milk)


Seriously, I have been neglecting this precious space of mine (Spaghetti Tom Yam Soup & Thai Style Eggplant & Thai Massaman Curry). Time is really scarce. I am actually really struggling with balancing a big bundle of things at one go. Not helping is the family matter which seemingly is one of it eating up my time. Speak about the pressure of life these days? Endless. On top of our daily routine, unwarranted things does crop up and by the time we sort out all of it, don't you think we are literally dead down until all we want to do is at once jumping on bed and shutting down for the day? Then again, pressure on mind does cause sleepless nights, tell me about it? I can be await like a hawk all night long, and when I wake up next morning, I feel as though my whole body has been crushed rolled. Life? What do expect?

Whether we are chasing after our dreams or we are coping with our daily chores, looks like time is never enough. So then, tell me, can I find time for blogging? Call it a hobby (Mango Kulfi, Chocolate Genoise & Banana Bread) or paranoia (Lemon Squares) or trying to make a name in the blogging world (Semolina Ladoo), whichever, thank god I manage to squeeze half an hour for putting up this Thai dessert (Wajik & Pumpkin Sago Dessert). Thai again? Indeed, though seldom is Thai desserts (Ondeh Ondeh, Sago Gula Melaka, Pandan Milk Jelly & Mango Coconut Jelly),  generally, I am sure you know it as well that I do come up with Thai savory dishes every now and then (Thai Salmon Noodle Soup, Basil Butter PrawnsThai Papaya Salad & Thai Green Curry). Okay, what is this Tam Tim Krob? Its sengkuang/sweet turnip coated with tapioca flour, thereafter simmered in hot water till they float up, cool down by submerging in ice water,  followed by assembling these called as red rubies alongside sugar syrup and coconut milk, Sure, please do add some ice cubes for a chilled version. Got to go guys. Hopefully, I I can be back soon. Take care everyone. 

Ingredients
For rubies
1/4 sengkuang/sweet turnip -finely diced
(Note; most people use Chinese water chestnuts. Trust me, its fine with turnip).
A few drops of red colouring
1/2 cup tapioca flour

For sugar syrup
150g sugar (or as needed)
500ml water
3 pandan/screwpine leaves

For coconut milk
200ml thick coconut milk
A pinch of salt

Method
For rubies
Soak turnip with enough water and red colouring for 20 minutes.
Strain and keep aside
Tip flour in a plastic bag.
Add in turnip.
Shake well until turnip pieces are well coated.
After that, sift/shake away excess flour.
Drop these pieces in boiling water and simmer for 3 minutes.
Drain and plunge in ice-cold water.
These are the rubies.
For sugar syrup
Simmer the three ingredients for a thick syrup.
Remove and keep aside.
For coconut milk
Stir milk and salt.
Keep aside.
To serve
Put some little red rubies in a bowl.
Add sugar syrup and coconut milk.
Serve as it is or with ice.
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24 comments:

  1. re-writing all your posts, wow
    the desert looks yummy, dont know if i can get ingredients here in india
    Keep in touch
    www.beingbeautifulandpretty.com
    www.indianbeautydiary.com

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  2. Re-writing all my old posts and reposting all pics I am not proud of.. that is something that I want to start in 2015 (note.. I didn't say I want to complete in 2015.. baby steps)
    These turnip rubies are beautiful.. I haven't heard of these..

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  3. Gorgeous looking sweet dish.. beautiful clicks:)

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  4. I love the dishes with coconut milk, I will try it soon.

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  5. Nice to know about a new Thai dessert......Looks wonderful ....feels to taste it.... :)

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  6. looks so pretty! if I have this, I think I would probably take hundreds of photos of it before I eat haha. how weird am I

    sincerely,
    Najlaa 'Aqilah

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  7. Thanks for the recipe, Nava. Been wondering how to make this. Add with shaved ice should be very nice

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  8. This desert looks yummmmm and wow lovely colors and superb presentation..Great going..

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  9. I keep changing photos to my blog posts since I always feel I can do better, but never re write! Too lazy I think!! This dessert looks fabulous, I would love to have a taste!

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  10. mouth watering!! all your recipes are so tempting :D
    http://theknotstory.com/

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  11. Oh that looks so gorgeous!! Love the colours and the recipe worth trying!!
    I'll try it with mint leaves instead as pandan leaves are not available here

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  12. Well I have been so stressed lately in the same boat as u kind of.. m talking it slow now.. between blogging personal life goes fr a toss.. This recipe is so yumm wud hv loved to eat it as m craving for sweets now :D

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  13. All the best for re-writing everything :D but I feel our writing skill gradually improves as we get more exposed to our blog writing, and surely it is our present mind which makes us write what we think, I love this dessert, I guess ive seen the similar dessert in ur blog or somewhere else, but it always catches my attention :)

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  14. Hats off, Nava...Re-doing needs great effort with lots of determination. I appreciate you. Lovely rubies & all your clicks enhance its flavour. Really a tempting one ...

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  15. The sight of this dessert is enough to melt my heart. It's absolutely stunning and going by the ingredients, delicious too!!
    Good luck with all the re-writing. That's major! But girl, you've got that perseverance! All the best!

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  16. This will be really good for desert. Love it.

    http://thinkworkandgo.blogspot.com/

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  17. Omg this is such a gorgeous dessert.. Looks super tempting dear. I have bookmarked the recipe.. Hope to try it soon..

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  18. What a beautiful dessert, I love the rubies in it :D

    Cheers
    Choc Chip Uru

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  19. Gosh, how did I miss this post? It's so beautifully done & it's certainly one of my fave desserts, dear! xoxo

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  20. re-writing all your posts..wowww... the desert looks very yummy :)

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