Fios de ovos
Angel hair ( Portuguese fios de ovos , "egg threads") is a traditional Portuguese dessert of the Doçaria Conventual . It is from eggs (mainly egg yolks ) prepared containing taken into thin threads and in sugar - syrup are cooked. They are a traditional element of Portuguese and Brazilian cuisine, where they are used both as a dessert and as a side dish .
The preparation is also known in Spain as huevo hilado (" spun egg"), in Japan as keiran sōmen ( 鶏 卵 素 麺 , "chicken egg noodles"), in Cambodia as vawee , and in Thailand as foi thong ("golden streaks") .
history
As with other Portuguese egg desserts, fios de ovos is believed to have been invented by Portuguese monks and nuns around the 14th or 15th centuries. Washing clothes was a common task in convents and monasteries . Using egg whites to starch clothes created a large excess of egg yolk. The recipe may have found its way to Japan and Thailand through Portuguese explorers between the 16th and 18th centuries .
use
In Portugal and Brazil , fios-de-ovos is often used in fillings and cake decorations for cakes and other desserts, or as an accompaniment to both sweet and savory dishes. It is also served with canned fruit with the Christmas turkey . In Japan they are served as dessert rolls ( wagashi ) under the name ( keiran sōmen , thin egg yolk noodles).
preparation
Recipes for fios de ovos generally require egg yolks and egg whites in an approximate ratio of 12: 1. These are then stirred together and passed through a fine sieve several times to remove all solid egg components. The mixture is then poured into boiling sugar syrup (approx. 2500 g / L ) through a special funnel with a narrow opening, which must be moved around so that the strands do not touch before they are conched. Cooking should be done in small amounts. The strands must be pressed into the syrup with a slotted spoon, remain there for about 30 seconds, then removed, dipped in ice water, lightly squeezed, dipped in cold lighter syrup (approx. 400 g / L), squeezed again and then air-dried .
In Thailand, the hot syrup is often flavored with rose water or jasmine essence.
Individual evidence
- ↑ a b Kyoto Foodie , Wagashi: Angel Hair Keiran Somen (Fios de Ovos) . Accessed on July 7, 2009.
- ↑ Longteine De Monteiro: The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant . Houghton Mifflin, 1998.
- ^ Bangkok Post Educational Services , " Three tempting Thai delicacies ". Accessed on October 29, 2011.
- ↑ Marina Alves (2008), Dos deuses ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. . Online article, Jornal da Pampulha, Belo Horizonte , accessed on July 5, 2009.
- ↑ Porto Cultura, "Peru de Natal" ( Memento of the original from December 31, 2012 in the web archive archive.today ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. . Accessed on July 8, 2009.
- ↑ Terra Culinária, "Peru de Natal" ( Memento of the original from December 21, 2008 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . Accessed on July 7, 2009.
- ^ Antônio Silva (2007), "Doçaria Conventual Portuguesa".
- ↑ Appon's Thai Food , " Egg Yolk Dessert (Kanom Foy Tong) ". Accessed on October 29, 2011.
