Archive | 2011

Steamed Pumpkin Cake in the Style of Thai Khanom Tan (ขนมตาล)


In the midst of all the uncertainties in my childhood, there was one thing I was sure of: every Saturday at 10:00 am, on the dot, our doorbell would ring. And, unfailingly, the opened front gate would reveal a tiny old lady hawker, Pa (“Auntie”) On, who always had on her face a huge grin that unveiled betel-stained teeth speckled with gold fillings and on her shoulder a bamboo stick on which two baskets full of traditional Thai desserts hung.[1]

With its inhabitants always fully committed to buying enough of her various steamed treats in banana leaf packets to last them a week at a time, Pa On never had to wonder if she’d make a sale at this house. The moment she set her baskets down at the front gate, she knew someone would come out with a wallet and she would depart with her baskets weighing about half of what they did when she’d arrived.

This house was her Destination Unload Point. Continue Reading →

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Century Egg Salad with Pork and Fresh Ginger (ยำไข่เยี่ยวม้า) — with Video

 

This salad shows how some poverty and a lot of unpreparedness can result in something so great it’s worth making again and again. There is a point I’d like to make, no, reiterate through the making of this quick main dish salad, but I will save that for a future post on the basic Thai salad dressing.

For now, let’s just make this aesthetically-challenged dish that happens to be one of the most delicious things I have ever improvised. Continue Reading →

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Kluay Buat Chi (กล้วยบวชชี): Bananas Who Have Entered Nunhood

Kluay Buat Chi made with red bananas turns out more yellow than off-white

One would be hard-pressed to find anything among all the traditional, old-fashioned Thai desserts more “friendly” than Kluay Buat Chi (RTGS: kluai buat chi กล้วยบวชชี). It’s starchy; it’s sweet; it’s creamy; it contains no unfamiliar ingredients; it’s great hot off the stove or lukewarm or cold right out of the fridge; it’s liked by people of all ages and socio-economic strata; it’s the ultimate comfort food.

Its name, literally “bananas who have entered nunhood,” only reinforces the sense of simplicity and comfort associated with this dessert. In order to understand why this dessert is named as such, one has to understand a bit about the Theravada school of Buddhism in Thailand where women are ordained to be nuns. Theravadan nuns are nothing like other nuns you may have seen or heard of: they don’t fly, they don’t necessarily sing randomly or in a choir, and no edibles – as far as I know anyway – have been named to immortalize their flatulence. Continue Reading →

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