Jun 20, 201187 comments
By: Hanuman
🔊 Listen to the Thai name pronunciation
One of the charms of street food is that it finds you rather than you finding it. Therefore you are usually in the perfect mood to embrace it.
This treat along with other sweets are traditionally presented on tricycle-drawn trays that are protected from insects and pollution by a transparent nylon tent and light up by a single light bulb.
This is a fabulous treat that is much more than the mere sum of its individual components – it is simple yet profound. Enlivening scents and flavors of rice, fresh pandan, coconut cream, and sesame seeds are joined to create a brilliant new blend that works just right.
Unlock exclusive content!
Log in now or become a valued subscriber
Login
Forgot password?
Incorrect username or password.
Incorrect username or password.
Related Entries
Lod Chong Recipe Pandan Flavored Rice Flour Droplets in Sweetened Coconut Cream Syrup (khanohm laawt chaawng naam gathi)สูตรทำขนมลอดช่องน้ำกะทิ หรือ นกปล่อย
Thai desserts are usually made from common ingredients and therefore very popular. However, it was only during the 17th century that desserts and sweets actually became part of everyday meals. In the old days, they were served only at auspicious occasions and ceremonies.
During wedding ceremonies, for example, four kinds of sweets are usually served, collectively known as “the four plates dessert” (ขนมสี่ถ้วย ; khanohm see thuay). The ancient Thai expression “To eat four cups of dessert” (กินสี่ถ้วย ; gin see thuay ) used in the central region of the kingdom as an idiom referring to a wedding banquet.
Read More
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
Read More
Sohm Choon Fruit Dessert of Lychee, Green Mango, Young Ginger in Jasmine, Bitter Orange, and Pandan-Scented Sweet and Salty Syrup, Topped with Grilled Shallots, Peanuts and Roasted Coconut(ส้มฉุน ; sohm choon)
The first reference to sohm choon as a dessert appears in in the early 1800s, in the culinary poetry of King Rama II gaap heh chohm khreuuang khaao waan (กาพย์เห่ชมเครื่องคาว – หวาน). The poetry was sung during the royal barge’s procession, and this verse refers to sohm choon as a dish made of lychees. A closer look at other foods that are mentioned in the verse also reveals other dishes that are clearly of Chinese origin, such as boiled pork spleen (dtohm dtap lek ต้มตับเหล็ก), steamed bird’s nests (rang nohk neung รังนกนึ่ง) and persimmons (luuk phlap ลูกพลับ).
Read More
Golden Jackfruit SeedsThai Mung Bean Marzipan and Egg Yolk Dessert(Met Khanoon ; ขนมเม็ดขนุน)
It is believed that this dish was introduced to the Siamese royal cuisine in the middle of the seventeenth century by Portuguese traders. Later, along with other egg yolk-based golden sweets like the golden drops (thong yot ทองหยอด), golden flowers (thong yip ทองหยิบ) and golden threads (foi thong ฝอยทอง), these royal desserts were passed to commoners outside the court.
For the marzipan filling I am using, beside the mung beans, both the flesh and the water of fragrant young coconuts. It gives a rich, sweet and almost nutty flavor which works perfectly with the silky texture of the mung beans and the creamy golden egg yolks coating.
Read More
Khao Mee Seasoned Rice (ข้าวหมี่อย่างคลุก; khaaomeeyaangkhlook)
This article explores two methods of preparing Mee Fried Rice – the traditional Khao Mee Fried Rice and the lighter, seasoned rice alternative known as khaaomeeyaangkhlook. Discover the flavor chemistry at play and choose your preferred method for a delicious meal.
Read More