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.
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!