In March we spent 3 days at the Natural Products Expo West, then went to Thailand for 3 weeks. We should just rename March as “Delicious Food Month.” We want you to have a delicious April, so we have some pictures and recipes of a few of the sweet dishes.
Coconut Pancakes (not the same as U.S. coconut pancakes)
2 cups coconut milk (we like Native Forest from Edward And Sons)
2 eggs (we can’t all shop at my son’s chicken coop, so we recommend Happy Egg Co. and Pete and Gerry’s Organic Eggs)
1 ½ cups rice flour
3 Tbsp. glutinous rice flour (available at Asian markets)
3 Tbsp. sugar
1/8 tsp. salt
1 tsp. baking powder
½ cup corn or green onion
Mix the flours, salt and powder. In a separate bowl, whisk the eggs, coconut milk and sugar. Pour the batter into the dry ingredients and whisk together. Heat a poffertje pan (also known as abelskiver pan to medium high, then add just a drop of oil to each depression. Pour in batter and drop a pinch of the veggies on the top of each pancake. Unlike poffertjes, Thai coconut pancakes do not get flipped. When the center looks cooked (they should be a bit soft), remove the pancakes using a chopstick.
* If you don’t have this type of pan, you can use a crepe pan and make these crepe-style.
Sticky Rice with Mango and Coconut Milk
1 cup sticky (glutinous) rice
1 cup coconut milk
1 mango cut into bite-size pieces
Don’t use a rice cooker, as the result won’t be quite right. You can use a steamer, but I’m going to share the quicker version using a microwave. Soak the rice in a glass bowl in warm water for 10 minutes. The water should come just over the rice. Cover and microwave for about 3 minutes. Stir fully and cook another 3 minutes. If it’s done, all the rice should be translucent. Pour ¾ cup of the milk over the rice and stir just to mix. Put the mango on top and pour the remaining ¼ cup over the top.
Coconut Crusted Peanuts with Kaffir Lime Leaves
We discovered this snack at a local market and became big fans. As we didn’t have a chance to get the recipe, we will turn you over to a wonderful version by chef Robert Danhi, a Beard nominee for his Asian cuisine cookbook.
Thai Iced Tea and Iced Coffee
Identical twins are NOT the same – Alexandra prefers vanilla; Kymberly, chocolate. And we both spent a lot of time taste-testing the Thai versions of iced tea (Kymberly) and iced coffee (Alexandra).
The tea is a combination of black spiced Thai tea, condensed milk, evaporated milk and sugar. We found out that the recipe changes as you travel around Thailand, but this is essentiallly it. As to the coffee, just switch out strong coffee for the tea, and eliminate the sugar! If you want to take the easy route, Taste Nirvana makes a bottled version of both, and they use coffee beans from Chiang Rai (we saw those for ourselves) and tea leaves from Chiang Mai (we went there too)!
If we wrote about ALL the great food we found in Thailand or at the Natural Products Expo, this would be a book, not a blog post, so we’ll stop here for now.
Kob Kuhn Kah which means “thank you” in Thai (this is the female version, which we happen to be). Koh Hai Cha-roen Ar-harn – Enjoy your meal.
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