sudipVSsenduk: Sangkhaya Fakthon aka Thai Custard Pumpkin...

Friday, 6 April 2012

Sangkhaya Fakthon aka Thai Custard Pumpkin...

Dapat labu free 2 biji saiz kecil, sangat sesuai utk buat sangkhaya fakthon. First time buat dalam versi kelate ada di sini.

Jemput makan...

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35 comments:

mama irfan said...: mmm...sedapnya...; Friday, 06 April, 2012
Kakcik Seroja said...: Mak aih... meleleh airliur... :); Friday, 06 April, 2012
faraherda.razalan said...: Mak sy pnh msk kastad labu nie. Sedap!; Friday, 06 April, 2012
Mama Hawa/Mama Nani said...: baru nmpk semlm kat dapur Sheila...
mmg teruja tgk!! sedap :P; Friday, 06 April, 2012
GREENJADE said...: wah menarik & kretif ni.

tergoda I.. :); Friday, 06 April, 2012
kasihredha said...: uuuuwwwwwaaaaaaa
nanges...nanges
sambil air liur meleleh bersama air mata; Friday, 06 April, 2012
Deru Ombak said...: Sawasdee kaaa...

Sangkhaya fakthon aroi jaaahhh.. Naa kin.. Keng jang ter... :); Friday, 06 April, 2012
Unknown said...: mcm tak pernah mkn jer lagi...huhu; Friday, 06 April, 2012
susumanis said...: yummmm...baru tahu cam gini buatnyerr..tq ya; Friday, 06 April, 2012
Hanis MY said...: adusss pingsan nengoknya...yum yum!; Friday, 06 April, 2012
hazila said...: Dah pernah buat tapi kastardnya terlembik. Nanti boleh cuba lagi.; Friday, 06 April, 2012
Siti_btp said...: Alamak!!terliurlah pulak...Mana nak cari malam2 buta ni

Rasanya macam kuih kacau labukan teringatkat arwah nenek
Dahlah tengah demam ni...; Friday, 06 April, 2012
Unknown said...: sedapnya ...lama saya tak beli labu terliur lak tgk labu:); Friday, 06 April, 2012
ankeljonni said...: huiyyooooooooo....; Saturday, 07 April, 2012
Cik Ina Do Do Cheng said...: tedap , memon pernah makan custard pumpkin yang memon buat sendiri.; Saturday, 07 April, 2012
che mid said...: Tak penah makan, tapi teringin makan.. err.. kukus hingga masak tu berapa lama.. kena cucuk kulit labu tu ke?; Saturday, 07 April, 2012
Woofer Storm said...: sedap ea??minta skit sis..ehhhee; Saturday, 07 April, 2012
Unknown said...: As salam,

Hola Chica!!!

Wow!! Melopong saya tgk custard pumpkin tu! Sedap manis kan :) Tak pernah mkn tp boleh terasa ni... :); Saturday, 07 April, 2012
Unknown said...: ya allah sedap nya!

sya tak penah nmpak but awk dah betul2 baut say jeles....huwaaaa; Saturday, 07 April, 2012
sudipVSsenduk said...: Translator pleaseeeee... :-D; Saturday, 07 April, 2012
sudipVSsenduk said...: Dulu pernah juga buat terlembik, terus korek isi dalam, gaul2 & masuk dalam oven dan bakar. Drp kastad labu terus jadi bingka labu hihihi; Saturday, 07 April, 2012
sudipVSsenduk said...: Tengok pada saiz labu.. Biasanya saya kukus dalam 20-30minit. Ambil lidi & cucuk pd labu tu, kalau dah lembut ok le tu; Saturday, 07 April, 2012
Deru Ombak said...: Hehe

Kastard labu itu sedapnyerrrrr.. Rasa nak makan...pandainyerr..; Saturday, 07 April, 2012
penDragon said...: Sedapnyaaaaa....Kreatif la masakan ni...; Sunday, 08 April, 2012
Unknown said...: wahhh...now this one is seriously creative! sukaaa laa...mana laaa dpt ilham nak wat gini...respect!heee~; Sunday, 08 April, 2012
sudipVSsenduk said...: ilham? hahaha... Ala,selak je buku masakan...; Monday, 09 April, 2012
wahida said...: nasib baik tak minat labu...so, kurang sikit terliur...hehe...; Monday, 09 April, 2012
nazayiena said...: sedap dan menarik labu nie.....; Monday, 09 April, 2012
SemuaTentangKita said...: Wow..sy mmg suka labu ni. Harap2 ada kerajinan untuk try :); Tuesday, 10 April, 2012
+ e.z + said...: wahhhhhhhhhhhhhhhhhhh cam hotel la... menarik :); Tuesday, 10 April, 2012
Rina Rahamat said...: sy labu boleh jalan kalau bikin pengat labu jer..kalau labu masak lemak ke mmg x lalu..

yg masak stail ni nampak menarik jugak..buleh tryla nnt; Tuesday, 10 April, 2012
Unknown said...: hi kak!apa khabar hari cuti harini?hehe :); Wednesday, 11 April, 2012
Queenie said...: nak copy resepi ni tau! tenkiu...; Wednesday, 11 April, 2012
sudipVSsenduk said...: Sila, sila... Buat mcm resepi sendiri, jgn malu-malu :-); Wednesday, 11 April, 2012
Sue said...: Boleh cuba....best ni! Thanks for sharing!!; Sunday, 22 April, 2012

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