- Wash the honeydew good to make sure it has no bacteria on it.
- Dry it off and select the pretty side because it will be facing up.
- Tilt it and slice off a piece so that it does not stand straight up but will stand at a little bit of an angle.
- Start at the top of the neck and make a lazy question mark (figure A).
- Right below that carve another one parallel, but turn it out a little at the breast because it is facing that direction (figure B ).
- Carve the top part of the head and bring it right down into the beak and then do the bottom part of the beak (figure C).
- Go to the backside where the button is and carve a line from there up towards the neck and meet up with the bottom of the neck. Turn the melon around and do the same thing on that side (figure D).
- Carve pointy feathers on each side of the melon (figure E).
- Turn it around, and starting in the center of the back put the knife in and go down and meet up with the bottom of the wing (figure F).
- Do the same thing on the other side.
- Then, it is just a matter of connecting the pieces and taking them out, one piece at a time (figure G).
- The last step is to take out some of the meat from the back of the head and wings to give it a more delicate look. Fill with berries or red and green grapes.
RESOURCES :
Cracking the Coconut: Classic Thai Home Cooking
Model: 0688165427
Author: Su-Mei Yu
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
Best of Gourmet: Featuring the Flavors of Thailand
Model: 0375504311
Author: Editors of Gourmet Magazine
Random House Trade Publishing Group
New York, NY 10022
Phone: 212-751-2600
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