Interesting information about the tropical longkong fruit. Healing components of fruits and their effect on the human body. A detailed description of the beneficial properties, contraindications and harm in case of abuse. Simple and delicious long kong recipes. In many parts of India, a mixture of the pulp and bark of the tree is used. Such a remedy is indispensable in the fight against indigestion. But the key useful property is to prevent the spread of a disease dangerous to humans - malaria, since tens and hundreds of people die from it every year in tropical countries.
Harm and contraindications to the use of long kong fruits
Longkong does not have a lot of contraindications for use. However, you should not forget about the few that are present and can harm your body.
Contraindications to Long Kong:
- In most cases, people suffering from allergies are not advised to consume the fruits without heat treatment, since the juice from the pulp of long kong can cause a strong allergic reaction.
- The high sugar content in berries can cause diabetes.
- Eating large amounts of long kong fruit can cause serious bowel disorders.
- In some cases, overeating can lead to poisoning, as a result of which the temperature rises sharply. It is not recommended to lower this temperature on your own, but it is better to immediately contact a specialist.
- The use of seeds during pregnancy has a negative effect on the fetus, up to and including miscarriage.
Long Kong recipes
The pulp is used not only fresh, but also used to create unique national dishes. It is used for the preparation of pastries, it is made into jam for a special festive dessert. Long Kong can become an important part of any meat dish or even a side dish, it is a component of hot or sweet sauces, it is served with fish or poultry.
Ripe fruits are suitable for creating soft drinks if you add a couple of glasses of yogurt or a few spoons of ice cream to the pulp. Fresh from Thai Long Kong instantly quenches your thirst. The fruit, ground and covered with sugar, is used by culinary experts as a filling for baking, as it adds a special exoticism to it.
Long Kong recipes:
- Alcohol tincture with the addition of long kong … It is very simple to prepare such a tincture at home. An alcoholic drink is chosen to taste: it can be wine, cognac, gin, rum or vodka. But a drink containing at least 45 degrees is better for such a tincture, for better taste and effect. The longkong fruit must be peeled, the seeds removed and in no case added to the tincture, as the taste will be spoiled. It is recommended to peel the pulp of the fruit from the transparent film. Experienced creators of such drinks advise slightly freezing the fruit, since this procedure allows you to get more juice. After that, the slices are placed in a glass container and filled with alcohol. If desired, add 4-5 tablespoons of sugar for a milder taste. Next, the container is placed in a dark place with room temperature for 2.5 weeks. Filter with gauze before use.
- Spicy meat sauce … In a preheated frying pan, where you need to add 5 tablespoons of sunflower oil, put pieces of hot chili pepper, previously washed and peeled from seeds, cut into small cubes, and fry. Next, you need to peel half of one head of garlic, crush with the flat side of a knife and also add to the pan. After the garlic acquires a golden hue, 5 longkong fruits are added to it, after peeling them off and removing all the seeds. After reducing the fruit in volume, the fire must be made medium, and 120 grams of water must be poured into the pan and covered with a lid, leaving to simmer until all the liquid has evaporated. The resulting cooled mixture is mixed with high-fat cream salted to your taste and served with meat dishes.
- Shrimp in sauce … Defrost frozen shrimps at room temperature, wash, throw in boiling water (it should completely cover the shrimps), to which add 2-3 tablespoons of salt and a couple of rosemary sprigs. After boiling, the shrimp should be boiled for no longer than 3-4 minutes, during which time they should fully rise to the surface and change in color, acquiring a pinkish-orange hue. In order for the shrimp meat to become more juicy, they must be removed from the heat for 10-15 minutes, allowing it to cool slightly and absorb the broth. To serve the dish, put rosemary sprigs with washed lettuce leaves on the bottom of the plate, and then spread hot shrimps on them in a neat semicircle. A small bowl with milk sauce and long kong is placed in the middle of the semicircle. For its preparation, onion is finely chopped and fried until transparent. After that, one glass of warm water and slices of one longkong are added to the pan. The mixture is stewed under a closed lid until the water has completely evaporated. In a separate container, flour and hot milk are mixed, and then gradually poured into the pan and stirred with longkong pulp and onions. Keep the semi-finished sauce on low heat for about 10 minutes. Spices are added to the finished sauce to taste. You can add a few more longkong wedges to your green pillow as a decoration.
- Turkey with long kong … Pre-wash and peel 3-4 Long Kong fruits divided into slices. The prepared turkey carcass, disassembled into portioned pieces, is marinated in a mixture of two types of pepper (red and black) and salt. Sprinkle with thin longkong wedges and marinate for 1 hour. On a baking sheet, half of the finely chopped onion is sauteed, on top of which, after acquiring a golden hue, the meat is laid out, and sent to the oven for 20 minutes. After the specified time has elapsed, remove the baking sheet and turn the meat over to the other side, adding a small amount of water, fry again for 35 minutes. In the rest of the onion, stir in the rice, raisins and long kong pulp. Fry until tender. Serve on a large platter, first leveling the rice with onions and fruits, and then placing the turkey meat on top. A bowl with spicy sauce is served nearby.
- Bouillon … A wide cauldron or a deep cast-iron frying pan is used, where melted butter is added and chicken fillet, finely cut into equal cubes, which has been previously cleaned of bones and skin, is fried. To it are added medium-sized diced onion, half a large carrot chopped on a medium grater, a few slices of thermally untreated long kong and three cloves of garlic passed through a garlic press. Salt, pepper, bay leaf - to taste. Fried ingredients, pouring hot water, bring to a boil and only then add 200 grams of homemade noodles to boiling water. Cover the dishes with a lid so that there are no gaps, and leave on low heat, boiling for no longer than 40 minutes.
- Long kong jam … To make such a jam, a large bunch of ripe longkong fruits is selected. After cleaning them from the peel and film, the slices are placed in a container with water, in which 5 tablespoons of sugar have already dissolved, for 40 minutes, then the slices marinated in this way are poured onto the canvas and aired for a couple of minutes. Then it is poured into sugar syrup, to which a few thin slices of lemon and crumbs of lemon zest are added. Vanillin at discretion. Cook until tender for 30-40 minutes.
- Casserole … 200 grams of rice is boiled in milk. Later, in a separate container, pounded powdered sugar with chopped orange peel and juice of half a lemon are mixed with chilled rice mass. A form with high edges is carefully greased with vegetable oil, sprinkled with flour, everything from the previous container is laid out there in a neat slide. In a frying pan, the previously puréed longkong pulp is stewed in sugar to create a syrup. The prepared syrup is mixed with the whipped egg whites and added to the rice pan. The soufflé should be baked at a temperature of no more than 180 degrees for 25 minutes, then let it cool, decorate with butter cream, filling it with a pastry bag or bag, and candied or caramelized long kong wedges.
Interesting facts about Long Kong
There are several types of long kong, which differ slightly from each other in size and taste, and also have different names: langsat (wild long kong), with a slight sourness; long kong (sweet and delicious); dooku (large long kong).
For the first time, a tropical longkong tree was grown in Malaysia. Over time, the area of distribution expanded significantly, and the fruit began to be grown in many countries of Southeast Asia. Today, not only Thailand can be proud of the plant, but also India, Indonesia and the Philippine Islands.
Thais liked these fruits so much that they decided to place their image on the coat of arms of Narathiwat province.
In 2013, Vietnamese bazaars sold a record number of long kong bunches, as during this period heavy rains fell in all major cities and provinces, which increased the yield of trees dozens of times.
Longkong bark, and especially the smoke emanating from it after ignition, perfectly repels mosquitoes, which is an indispensable tool in tropical countries and islands.
Watch a video about Long Kong:
Long Kong is not exported to European countries as it has a limited shelf life. However, you still have a chance to taste the exotic fruit: after it was noticed by Europeans, the fruit is found in a canned form, and so it can store its useful substances for many months.