Report on foi thong Made by Kasmila Yango Offer to Nurainee Mama This reportis part of the English subject Term 2 year of education 2 Yahasirayanukul school
Preface This report is prepared as a part of English to study the knowledge in the subject of menu Foi thong and studied to understand to be helpful to the class. For you are interested menu Foi thong. Author hope that this report will be useful to the reader or student who find out about it. If there is any suggestion or error. The organizer will accept it and apologize. organizer Kasmila Yango
Table of contents Chapter Page Preface Chapter 2: Main ingredient Chapter 3:Cooking Method Bibliography Chapter 1: Kitchen Utensils 1 2 3-4
Kitchen Utensils Kitchen Utensils Brass pan Grille Syrup tray Chopsticks Metal cone 1
Main ingredient in ingredient 20 eggs. 850 grams white sugar. 6 cups of water. 2 pandan leaves. 2 tablespoons egg’s white 2
Cooking Method Cooking Method Step1 Prepare eggs; separate egg yolks and egg whites and strain egg yolks on muslin cotton. Step2 Mix egg yolks together with food colouring if you have it. Step3 In the brass saucepan (or non stick saucepan is an option), mix together the water and sugar. Tie pandan leaves and put in sugar pot. Step4 On high heat, heat the sugar mixed until boil and simmer for 7 minutes. Step5 Lower the heat until sugar is bubbling in the middle then put egg yolk in your mold. 3
Step6 Drizzle egg yolk into bubbling sugar mixture, and make about 30 circles, let it cook for 1-2 minutes use 2 skewers or chop sticks to fold and rest on cooling tray. Step7 Repeat no.6 until all the egg yolk is cooked 4
Bibliography www.lionbrand.com.au