Delicious Kanom Krok

Since I’m bound to run out of tips, but I’m still obsessed with alliteration, Tuesdays will sometimes be Tuesday Taste day instead of Tuesday Tips day.  I think most of our friends know that half the reason we’re over here is because of the food.  I love Thai food more than I love cake.  (I can hear a collective gasp from our friends and family in the U.S. from all the way across the ocean.  I know, it’s a shocking revelation.)  Hopefully you’ll enjoy seeing some of the delicious things we’re trying over here.  Last night, Kevin had an ant larvae omelette, but I forgot to snap a photo. DOH! This week, we stopped at a street vendor in Chiang Mai to have some Kanom Krok, which is a coconut custard dessert that is made in a Kanom Krok pan.  We’ve seen vendors make other tasty things in these pans as well, like cooked quail eggs and mussels balls (batter, mussels and veggies).  Here I am, below, in a time-lapse set of photos, looking very excited about the Kanom Krok.  Eight of these suckers cost us 20 Baht, or about 60 cents.  Worth every Baht.

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If you want to try to make these at home, you’ll need your own kanom krok pan, which I’ve seen on Amazon billed as an Aebleskiver pan.  I tried making these with my sister-in-law Beth not too long ago – we used this recipe which has potential, but we thought that the topping should only have called for 1/2 tsp. of salt!  If you don’t want to buy the custom pan, I’d recommend trying a mini-muffin pan, and seeing if you could alter the recipe to make these in an oven.  If anyone gives this a shot, please let me know how it goes!