Misplaced Pages

Fios de ovos

Fios de ovos in Brazil
Type	Dessert
Place of origin	Portugal
Associated cuisine	Portuguese, Spanish, Brazilian, Japanese, Cambodian, Lao, Malaysian, and Thai
Main ingredients	Egg yolks, sugar syrup
Variations	Encharcada, doces de ovos
Media: Fios de ovos

Fios de ovos (lit. 'egg threads') is a traditional Portuguese sweet food made out of egg yolks, drawn into thin strands and boiled in sugar syrup. It is used as a garnish on cakes and puddings, as a filling for cakes, or eaten on its own.

Through Portuguese trade and colonization, the dish has spread to many countries in Asia. In Japan, it is known as keiran sōmen (鶏卵素麺, lit. 'hen egg noodles'), in Cambodia as vawee (Khmer: វ៉ោយ), in Malaysia as jala mas (lit. 'golden net'), in Thailand as foi thong (Thai: ฝอยทอง; lit. 'golden strand'), and in the Malabar region of Kerala, India as muttamala (മുട്ടമാല; lit. 'egg chain' or 'egg necklace'). This dish is called letria in Goa. Fios de ovos is also popular in Brazil, as well as Spain, where it is known as huevo hilado. In Seville, it is shaped into peaked cones called yemas de San Leandro [es].

History

Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese nuns around the 14th or 15th century. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks. Between the 16th and 18th centuries Portuguese explorers took the recipe to Japan, Thailand and parts of India.

Brazil

In Brazilian cuisine, fios de ovos is used as a topping for Marta Rocha Torte, a cake named after Miss Brazil 1954 Martha Rocha.

Cambodia

Fios de ovos is called voy or vawee in Khmer. It is garnished with bright candied fruit, such as cherries, and reserved only for special occasions. Vawee's origin is Thai and before that, royal Khmer. It can be bought only in a few select shops in Phnom Penh, where it is made by women who used to live in the Royal Palace.

Laos

It is one of the most difficult desserts to make in Lao cuisine. Foi thong is boiled in pandanus leaf-flavoured sugar syrup. In Laos, it is traditionally served at weddings and other ceremonial occasions, where the length of the egg threads symbolises long life.

Thailand

Fios de ovos is called foi thong (Thai: ฝอยทอง; lit. 'golden strand') in Thai. The name of the dessert comes from the observation that it has fine, long stripes and is shiny like silk. Fios de ovos was introduced from Portugal to Thailand by Maria Guyomar de Pinha, half Portuguese and Japanese who was born and raised in Thailand. It is considered a fine dessert. The word thong ('gold') has an auspicious connotation to Thai people. The long stripe is also seen as symbolizing a long life and undying love.

Japan

Keiran sōmen is the name of fios de ovos in Japan. The dessert is one of the nanbangashi, which are desserts introduced from Portugal during the Nanban trade.

Uses

In Portugal and Brazil, fios de ovos are often used in fillings such as pão de rala, cake decorations and other desserts and accompaniments for sweet dishes. In Brazil, they are also used as accompaniments in savory dishes, often served with canned fruits alongside Christmas turkey. In Japan, they are served in the form of dessert rolls (wagashi), and known as keiran sōmen (鶏卵素麺, egg yolk thin noodles).

See also

• Egg garnish
• Papo-de-anjo
• Quindim
• List of Brazilian sweets and desserts

References

1. Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 553. ISBN 978-0-199-31339-6.
2. ^ Mimi Sheraton (2015). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing Company. p. 272. ISBN 978-0-761-18306-8.
3. ^ Eric Rath (2010). Food and Fantasy in Early Modern Japan. University of California Press. p. 103–104. ISBN 9780520262270.
4. ^ Longteine De Monteiro (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin. p. 280. ISBN 0395892538.
5. Mahsinah Abdullah, Sharifah (July 24, 2012). "It's sweet by any name". New Straits Times. Archived from the original on May 5, 2014.
6. Bangkok Post Educational Services, "Three tempting Thai delicacies". Accessed on October 29, 2011.
7. Nagarajan, Saraswathy (14 April 2023). "How the Portuguese introduced the signature dish of Muttamaala to Malabar". The Hindu. Retrieved 7 September 2024.
8. Menon, Smitha (2021-11-24). "Hidden waterfalls and vinyls: the Goa you need to meet". Condé Nast Traveller India. Retrieved 2022-12-10.
9. Marina Alves (2008), Dos deuses. Online article, Jornal da Pampulha, Belo Horizonte, accessed on July 5, 2009.
10. Castella, Krystina (2015). A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far. Storey Publishing. p. 86. ISBN 978-1-603-42446-2.
11. Seng Jameson, Narin (2010). Cooking the Cambodian Way: The Intertwined Story of Cooking and Culture in Cambodia. Caring for Cambodia. p. 136. ISBN 978-999-63-601-0-7.
12. Culloty, Dorothy (2010). Food From Northern Laos: The Boat Landing Cookbook. Galangal Press. p. 174. ISBN 978-0-473-17236-7.
13. Wandee Na- Songkhla (2012). Legendary thai dishes in three eras.. Accessed on September 14, 2016.
14. Porto Cultura, "Peru de Natal". Accessed on July 8, 2009.
15. Terra Culinária, "Peru de Natal" Archived 2008-12-21 at the Wayback Machine. Accessed on July 7, 2009.
16. Kyoto Foodie, Wagashi: Angel Hair Keiran Somen (Fios de Ovos). Accessed on July 7, 2009.

v t e   Portuguese cuisine
Appetizers	Pastéis de bacalhau Torricado
Sausages	Alheira Azaruja sausage Botelo Chouriço Farinheira Linguiça Morcela Paio
Dishes	Açorda Bife a cavalo Caldo verde Cabidela Caldeirada Canja de galinha Carne de porco à alentejana Carne de vinha d'alhos Cebolada Cozido à portuguesa Dobrada Empadão Espetada Feijoada Francesinha Galinha à Africana Galinha à Portuguesa Gaspacho Milho frito Pataniscas Polvo à Lagareiro Portuguese sauce Peixinhos da horta Torresmos Tripas à Moda do Porto Xarém
Desserts	Aletria Areias Azevia Barriga de freira Bolo de mel Bolo de arroz Bolo de bolacha Chocolate salami Conventual sweets Doce de gila Doces de ovos Encharcada Fatias de Tomar Fatias do Freixo Filhós Fios de ovos Folar Goiabada Guardanapo Malassada Molotof Natas do Céu Ovos moles Pão de Ló Pão doce Pastel de feijão Pastel de nata Pastel de Tentúgal Papo-de-anjo Pudim Abade de Priscos Rabanadas Sericaia Serradura Tigelada Torta de Azeitão Toucinho do Céu‎ Velhote
Beverages	Alcoholic beverages Aguardente Ginjinha Licor Beirão Liquorice stick Macieira Brandy Madeira Brewery Medronho Poncha Port wine Sagres Super Bock Non alcoholic beverages Bica Café com cheirinho Galão Laranjada Mazagran
Breads	Broa Broa de Avintes Bolo do caco Pao Alentejano Pão de Mafra
Cheeses	Castelo Branco cheese Queijo de Azeitão Queijo de Cabra Transmontano Queijo de Nisa Queijo do Pico Queijo Fresco Requeijão Santarém cheese São Jorge cheese Serpa cheese Serra da Estrela cheese
Portugal portal Food portal Portuguese wine

v t e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Chanang Cha kroeung Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Khor sach chrouk Kha Khor cheung chrouk Khmom ang Kola noodles Phahut Samlor kako Samlor ktis Samlor machu Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Neorm svay Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Cha houy teuk Chek ktis Kralan Nataing Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num pom Sankya lapov Poat dot Trei ngeat ovlek Vawee
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine

v t e Malaysian cuisine by ethnicity
Common dishes	Malay Asam pedas Ayam bakar Ayam goreng Ayam masak kicap Ayam masak merah Ayam penyet Bubur Bubur asyura Bubur ayam Bubur kacang hijau Bubur lambuk Bubur pedas Bubur pulut hitam Dendeng Gulai Ikan bakar Ikan goreng Kangkung belacan Ketupat Kway teow goreng Laksa Lemang Lontong Masak lemak lada api Mee bakso Mee bandung Muar Mee goreng Mee jawa Mee kari Mee rebus Mee siam Nasi ambeng Nasi campur Nasi dagang Nasi goreng American fried rice Nasi goreng pattaya Nasi kerabu Nasi kuning Nasi lemak Nasi minyak Nasi paprik Nasi tumpang Nasi ulam Otak-otak Pais Pecal Pekasam Pindang Pulot tartal Ramly burger Roti canai Roti Jala Rendang Rojak Rojak bandung Sayur lodeh Sata Satay Satay celup Serundeng Soto Soto ayam Mee soto Sup Soup kambing Sup tulang Tauhu goreng Telur pindang Tongmo Ulam Chinese Bakkwa Bak kut teh Banmian Bean sprouts chicken Beef kway teow Chai tow kway Char kway teow Char siu Chee cheong fun Chwee kueh Claypot chicken rice Curry Mee Duck rice Duck soup noodles Economy rice/Mixed rice Fish ball Fish head bee hoon Hae mee Heong Peng Hokkien mee Kolo mee Kway chap Kway Teow Th'ng Loh bak Lor mee Mee pok Oyster omelette Pan mee Pao Popiah Sar Hor Fun Lou Shee Fun Teochew Porridge Tong sui Wonton mee Tambun biscuit Yee Foo Mee Yong tau foo You char kway Yusheng Zongzi Indian Banana leaf rice Butter chicken Dalcha Puliyodarai Curd rice Chapati Fish molee Dosai Idli Laddu Mee goreng Maggi goreng Mee goreng mamak Mee rebus Mamak Rojak (Rojak Klang) Modak Murtabak Mutton curry Nasi biryani Nasi kandar Korma Pasembur Puri Putu mayam Roti canai Roti tissue Naan Sup kambing Satti Sorru Appam Payasam Upma Paniyaram Pongal Vadai Adhirasam Murukku Bajji Rasam Sambar Papadum Tandoori chicken East Malaysian (Sabah and Sarawak) Ambuyat Bosou Hinava Linatan Linongot Manok pansoh Mee tauhu Midin Nasi kombos Nasi laru Nasik aruk Sinalau bakas Tonokon Tuhau Umai Peranakan Acar Asam laksa/Laksa lemak Buah keluak Bubur cha cha Cap cai Kerabu Bihun Perut Ikan Pie tee Pongteh Nyonya Bak Chang Eurasian Shepherd's pie Oxtail stew Chicken chop Devil's curry Semur
Snacks	Cake and pastries Bahulu Batik cake Heong peng Roti bakar (Kaya toast) Sarawak layer cake Keropok, crackers Amplang Lekor Rempeyek Mee Siput Muar Kuih Apam balik Akok Bingka Borasa Cakoi Cincin Cucur Jemput-jemput Penyaram Pisang goreng Dodol Jala Jelurut Karipap Kelupis Kochi Gelang Kue kembang goyang Gulung Laddu Lapis Lidah Makmur Modak Mooncake Ondeh-ondeh Otokon Pais Red peach cake Red tortoise cake Pie tee Pulut inti Pulut panggang Puto Putu bambu/Putu bumbong Putu mangkuk/piring Qasidah Sapit/Gulong/Kapit Seri Muka Soon kueh Tat/Tae
Desserts	Lamban Punjung Roti tisu Sagu Gula Melaka Tapai Wajid
Drinks	Non-alcoholic ABC Bandung Cendol Cheng tng Cincau Chrysanthemum tea Ginger tea Ipoh white coffee Kopi Janda pulang Milo Sarsi Soy milk Teh tarik Alcoholic Jaz Lihing Montoku Sikat Tapai Tuak
Condiments	Acar Kaya Sambal Belacan Budu Cincalok Tempoyak Taucu Tuhau
Category: Malaysian cuisine List of Malaysian dishes

v t e Thai cuisine
Individual dishes	American fried rice Bami Chok Evil jungle prince Hoi thot Khao kha mu Khao khluk kapi Khao man kai Khao na pet Khao mok Khao mu daeng Kuaitiao khua kai Kuaitiao ruea Mi krop Pad kee mao Pad thai Phat mi Khorat Phat si-io Rat na Sukhothai noodles Thai fried rice Yentafo
Shared dishes	Green curry Ho mok Kaeng pa Kaeng som Khai yat sai Kung chae nampla Massaman curry Nam kaeng hua chai thao Nuea phat phrik Phanaeng Phat kaphrao Phat khing Phat phrik khing Red curry Som tam Tom kha kai Tom khlong Tom som Tom yum Tom yum kung Yam khai dao Yellow curry
Isan dishes	Bamboo shoot salad Chim chum Kai yang Koi Larb Nam tok Sai krok Isan Suea rong hai Tam maak hoong Yam naem khao thot
Northern Thai dishes	Kaeng khae Kaeng hang le Khao kan chin Khao soi Nam ngiao Nam phrik num Nam phrik ong Sai ua
Southern Thai dishes	Kaeng phrik kraduk mu Kaeng tai pla Khao yam Khua kling Nasi dagang Nasi goreng Nasi lemak
Snacks	Cho muang Hakao Hoicho Kalamae Karipap Khaep mu Khao phan Khanom bodin Khanom chip Khanom khai nok kratha Khanom kheng Khanom khuai ling Khanom fak bua Khanom phak kat Khanom Tokyo Khao chae Khao kriap kung Khrongkhraeng krop Kluai khaek Koh-Kae Krop khem Kuaitiao lot La tiang Loba Mamuang kuan Mamuang nampla wan Miang kham Mu ping Pathongko Popia Roti sai mai Sakhu sai mu Salapao Satay Thong muan Thong muan sot
Desserts	List of Thai khanom Bua loi Bulan dan mek Cha mongkut Chaokuai Fakthong kaeng buat Foi thong Khanom babin Khanom bueang Khanom bueang Yuan Khanom chak Khanom chan Khanom farang kudi chin Khanom keson lamchiak Khanom khai Khanom khai hong Khanom khai pla Khanom krok Khanom la Khanom met khanun Khanom mo kaeng Khanom namdokmai Khanom phing Khanom piakpun Khanom sai bua Khanom sane chan Khanom sot sai Khanom tan Khanom thang taek Khanom thian Khanom thuai Khanom thuai fu Khanom tom Khanom wong Khao lam Khao mak Khao niao sangkhaya Khao tom mat Kleeb lamduan Kluai buat chi Krayasat Lot chong Luk chup Mango sticky rice Namkhaeng sai Namtan pan O-aew Sago with coconut milk Stir-fried ice cream Sangkhaya Sangkhaya fak thong Sarim Thapthim krop Thong ek Thong yip Thong yot Thua khiao tom namtan
Miscellaneous	Budu Fish sauce Hot dogs in Thai cuisine Jasmine rice Kap klaem Khantoke Khanom chin Khao chae Kiao Kun chiang Mu daeng Mu kratha Mu yo Naem Nam chim Nam phrik Nam phrik phao Nine auspicious Thai desserts Padaek Phrik khi nu Pla ra Riceberry Kapi Shumai Sriracha Steamed rice Sticky rice Suki Thai curry Thai fruit carving Thai salads
Beverages	Cha chak Krating Daeng Lao Khao Mekhong Nom yen Oliang Sang Som Satho Singha Thai beers Thai tea Thai wine
See also	List of Thai dishes List of Thai ingredients List of Thai restaurants Street food of Thailand
Category: Thai cuisine

• Brazilian cuisine
• Wagashi
• Portuguese desserts
• Christmas food
• Egg dishes