Som Chun Loi Kaew Thai Dessert

Som Chun Loi Kaew Thai Dessert Experience the coolness of ice imported from Singapore around the reign of King Rama IV. and the cool aroma of the citrus fruit which is a natural flavor that helps to cool down in the modern era.

 

Som Chun Loikaew, Khanom Chao Wang, an ancient dessert recipe, all the ingredients of Chun Chun like the Wang people will see that there is som tingle as a flavor. But it is not the origin of the name because in the past, Som Sa was used to flavor both savory and sweet dishes. until met with one assumption that stated The people in the palace may call lychee "Som Chun" as it appears in Kapa He admires the sweet savory dishes of King Rama II. Lychee ponders. Summon Chun sullen tongue Cha-on, Hundreds of Processes” or called Loi Kaew that uses lychee as the main ingredient as Chun.

 

The word tangerine refers to fruit that gives a sour taste, while pungent may refer to the liqueur-like smell of pickled lychees. that, when eaten, must be seasoned Bring orange fizz to deodorize the salt. In the past, lychee was a fruit imported from China in the form of pickled whole fruit. Before transportation is developed, bring fresh fruit. and canned lychees instead.

 

Lychee is a non-seasonal fruit. Some trees have no fruit every year as the fruit is known for eating fresh and floating glass. Make a tangy orange and stir with sugar. Both can be used as a side dish for stir-fried sour and curry fruit, some peeling, and some fruit. At present, canned lychees, which come from China, are always on the market and are used throughout the season.

 

In the past, Chinese lychees were pickled in shell and in season. But now the buses come and go faster. until fresh lychees from China can be loaded into It is a fruit that is always fresh. and pickled seasonal or off-season. Canned and pickled substitutes for this fresh lychee. by the good people eating and peeling which is common to both the eater and the peeler.

 

This is the origin of the name Som Chun, the royal recipe. which must stand on the ground with fruit like lychee as the main Followed by other seasonal fruits. Some recipes use longan and mayong chid. and increase the coolness of the era when we have both ice D and the refrigerator soaked in floating water to cool and ate a pair of crushed ice cubes, fragrant, sweet, cool to the heart.

 

- 1 orange

- 5 seeds lychee

- 5 mangoes, peeled and cored

- 5 pieces of carved mango

- 9 pieces of longan

- Floating glass

- Thinly sliced ​​young ginger, roasted peanuts and fried shallots for topping

- 1 cup white sugar

- 1/2 teaspoon of salt

- 1 3/4 cups of jasmine water

- 2 pandan leaves tied with knots

 

1. The first step is to prepare the fizzy oranges by washing the fizzy oranges thoroughly, gently blotting them dry, then peeling all the fizzy zests out, trying not to stick to the white skin. The first orange peel is cut into thin strips and kept for topping. The other one is for smelling in the floating water. Squeeze the orange juice separately.

 

2. How to make Loy Kaew water by putting water to float jasmine flowers, pandan leaves tied in knots, sugar and salt into the pot. then put it on the fire wait for the sugar to dissolve And the syrup is thick, soft bael, turn off the heat, lift it up and scoop out the pandan leaves by adding the orange zest that is not sliced ​​into it. Press to drown the syrup. Followed by mayong chid, longan and lychee. Place in the refrigerator overnight to make the fruit full of syrup.

 

3. The last step is to serve by scooping fruit. with floating water in a glass cup Add more or less orange juice as you like. Then place the carved mango in a bowl, sprinkle with ginger, peanuts and fried shallots, add crushed ice. Eat immediately while cold.

 

- Prepare jasmine floating water by collecting jasmine buds from the tree (preferably collecting jasmine flowers in the early morning). Then put clean edible water in a glass jar. Then put the prepared jasmine flowers, cover the bottle and leave it at room temperature for 1 night. If the weather is hot, put it in the refrigerator. The jasmine buds will bloom. making the floating water smell pleasant Before using, spoon the jasmine flowers out first. Strain the water through a colander or some white cloth again.

 

- Floating glass can be prepared in advance It can be stored in the refrigerator for 2 weeks, but after 1 night, the orange zest should be scooped out first. The sweetness of the syrup can be adjusted according to the sour taste. Sweet of the fruit used to float the glass.

 

- Floating glass can put orange juice in it but cannot be stored for long Therefore, squeeze the orange juice when eating. and should be eaten immediately.

 

 

A: Som Chun Loi Kaew is a traditional Thai royal-style chilled fruit dessert made with lychee, seasonal fruits, jasmine-scented syrup, som sa, and crushed ice.

 

A: The name is associated with old royal culinary terminology and may refer to lychee in traditional contexts, combined with the use of som sa to balance aroma and flavor.

 

A: Som sa provides a refreshing citrus aroma and mild tartness that balances the sweetness of the syrup and fruit.

 

A: Common fruits include lychee, Marian plum, longan, firm mango, and other seasonal summer fruits.

 

A: Jasmine-scented water gives the syrup a delicate floral aroma, which is a signature quality of many traditional Thai desserts.

 

A: The fruits should be chilled in syrup overnight so they absorb the fragrance and sweetness fully.

 

A: Fresh som sa juice preserves its bright aroma and natural tartness better when added just before eating.

 

A: Typical toppings include sliced som sa peel, young ginger, crushed roasted peanuts, and fried shallots.

 

A: It tastes sweet, refreshing, floral, citrusy, and lightly tart, with aromatic toppings that add depth and contrast.

 

A: The key is using fragrant jasmine water, fresh seasonal fruits, properly balanced syrup, som sa peel for aroma, and fresh som sa juice added right before serving.