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Sweet Potato Fritters from Simple Thai Food Book

Sweet Potato Fritters from Simple Thai Food by Leela Punyaratabandhu

© Erin Kunkel/Ten Speed Press/Penguin Random House

I have recently written another article about GFB, the woman behind these sweet potato fritters as well as many other fried things I have yet to introduce you to. The article also includes instructions on how to make them.

Halloween would have been a more appropriate time to run this story — any story about GFB, actually. But it’s a long way away and I would like you to give this recipe — one of my personal favorites from Simple Thai Food book — a try now.

So if you’re not the type that gets scared easily, please move on over to Wall Street Journal Scene Asia.

You’ve been warned.

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Chilled Tapioca-Cantaloupe-Coconut Milk Dessert Soup (สาคูแคนตาลูป)

Chilled Tapioca-Cantaloupe-Coconut Milk Dessert Soup
Many types of dessert soup, featuring various main ingredients, are routinely consumed in Thailand as well as other places in Asia, especially the East and Southeast. Some of these dessert soups are served warm; some are served chilled or topped with crushed or shaved ice; some are great at any temperature. I have covered some of them here already. Remember pineapple in iced syrup (or the apricot version of it), glutinous rice pearls in sweet coconut cream, crunchy water chestnut dumplings in iced coconut syrup, or sweet sticky rice and durian in coconut cream? Even things that you don’t normally associate with dessert — let alone ice dessert — can be prepared in this manner, e.g. egg noodles. Sa-khu Cantaloupe (localized as khaentalûp), a chilled dessert ‘soup’ of chewy tapioca, juicy cantaloupe, and sweet and creamy coconut milk fits right in that pattern.

Once cooked, tapioca pearls become soft, translucent, sticky, and viscous. Sweetened with sugar and topped with creamy and slightly salty coconut cream topping, you get a comforting, warm, and gooey pudding that comes in countless variations depending on what other ingredients you add to the tapioca base to create different flavors and textures (corn kernels, young coconut meat, and taro are among the most common add-ins). The way tapioca pearls are used in this case, however, is atypical. The presence of this large amount of coconut milk breaks up the starchy “glue” that holds the cooked tapioca pearls together, causing the tiny beads to loosen, separate from one another, and float freely.

The end result is not much different from a chilled bubble tea. The only exception is that it’s served in a bowl instead of a tall see-through glass, that the tapioca pearls are lighter in color and much smaller, and that you go after the little pearls and the added melon balls with a spoon and not an oversized straw. Continue Reading →

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My Book – Simple Thai Food: Classic Recipes from the Thai Home Kitchen

Simple Thai Food by Leela Punyaratabandhu
Remember when the Zealous Water Buffalo told you many months ago that I was writing a book? Well, it’s done. Simple Thai Food: Classic Recipes from the Thai Home Kitchen won’t be available until around mid-May, but if you preorder it now, you will be among the first people to get it.

That’s not all, if you preorder the book now, you will be given access to a video tutorial on how to make red curry from scratch, from the homemade paste to the finished dish. I do not intend on making this video public on the blog or elsewhere, at least within the next year or so. So it will be available immediately to only the early birds among you and no one else. So, please be sure to keep the email confirmation from your bookseller of choice (Amazon, Barnes & Noble, IndieBound, iBooks, and Google Books) when you preorder.

You have until Thai New Year (April 13) to do so which is when I will tell you how to redeem your gift.

But first, let me tell you a bit about the book so you know what you’re investing in. In keeping with the theme of simplicity, I will sum up this book into one sentence. Continue Reading →

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