Comments on: Wagashi: Angel Hair Keiran Somen (Fios de Ovos)

By: Culinary Connections: Golden Egg Yolk « A Culinary (Photo) Journal:

Culinary Connections: Golden Egg Yolk « A Culinary (Photo) Journal: — Sat, 19 Sep 2009 04:37:56 +0000

[...] there, which so far as I can see include Spanish huevo hilado, Portuguese fios de ovos, Japanese keiran somen and Cambodian / Khmer vawee – maybe more out there [...]

By: krystina castella

krystina castella — Sat, 05 Sep 2009 02:52:13 +0000

Hi- can you help me find egg threads as listed in your site- I am trying to make a marta rocha cake and cant seem to find them in Brazilian stores?
Please help.
Thanks.
Krystina

By: Arlinda Frota

Arlinda Frota — Sun, 26 Jul 2009 09:24:05 +0000

Very interesting, really, to see this in Japan! I truly agree! I knew how it came to Thailand and then to Cambodja. Yes, it is a portuguese dessert for centuries ever. And it is delicious. Try it as garnishing main course dishes, mainly roasted meat, pork, turky and duck. Bon appétit! Don’t forget a drop of Porto wine, special reserve, indeed!!!

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 22 Dec 2008 06:08:53 +0000

Looks great! I’ve had the Thai version before but had no idea that it originated in Portugal.

By: Peko-P

Peko-P — Mon, 22 Dec 2008 04:04:02 +0000

Hello Arun, Like an Indian sweet, really? It tasted like egg yolk with a lot sugar. It really reminded me of pound cake; just a few ingredients and full-on of that flavor.

Hi Mora, OK, more pottery and food, coming right up! Thank you for the input.

Hello Craig, Thanks for that link! I had not realized that. Flavoring it with rose water or vanilla essence sounds really excellent! As I had expected, this is a dish that really requires some technique.

By: Craig

Craig — Sun, 21 Dec 2008 15:44:01 +0000

Very interesting to see this in Japan. The Portuguese brought this dessert to Thailand as well, where it to be found at every market– one of the country’s most popular desserts. The egg mixture is also boiled in syrup to take on other shapes besides threads. See below for a recipe and additional info:

http://www.khiewchanta.com/archives/desserts/egg-yolk-kanom-kanoom-foy-tong-1.html
and
http://www.bangkokpost.com/education/desserts.htm

By: Mora

Mora — Sun, 21 Dec 2008 02:31:40 +0000

Great photos and information. And the plate used for display [Keiran Somen - detail] is gorgeous. More pottery and food photo combos, please!

By: Arun

Arun — Sat, 20 Dec 2008 17:22:02 +0000

Wow, it looks like it has a nice texture, and looks quite like an Indian sweet! How did it taste?