This ball-shaped dessert has a sweet coconut filling (gracheek), surrounded by a thin crust of pounded unripe rice crumbs, along with a tempting fragrance enriched with a Thai dessert candle or fresh flowers.
Demonstrating brilliant creativity and attention to detail, this classical Thai dessert uses only three basic ingredients. In this article, we have elected to follow the traditional recipe published in 1908 by Thanpuying Plean Passakornrawong.
Sweet Pounded Unripe Rice Flakes Cereal - Rice harvesting takes place only once a year, and there are only two weeks where the ripening grains are suitable for producing Khao Mao.
Khao Mao doesn't age well, it gets dry and tough quickly. The-once-vivid beautiful green color that portrayed the essence of its immaturity and the beginning of the rice harvesting season, slowly fades away, along with its bread like scent.
Unripe rice snack - “Khao Mao Mee” (ข้าวเม่าหมี่ ) also known as “Khao Mao Song Kreuang” (ข้าวเม่าทรงเครื่อง) or by it's royal name “Khanom Khao Mao Rang” (ขนมข้าวเม่าราง) is a delicious snack. It makes an unusual use of the unripe rice grains, which are normally used for desserts making. The following recipe describes an ancient and hard to find version of it. These days, there is a tendency to add other ingredients like peanuts or to deep fry the unripe rice grains until fluffy and crispy.
Gai dtai naam, which means “under water chicken” in Thai, consists of braised chicken in a coarse, aromatic paste made from lemongrass, galangal, garlic, chilies, kaffir lime leaves, holy basil, coriander and spring onions. In the home-cooked dish popular among the Thai working class, the entire chicken - including the bones - is chopped into bite-size pieces, and served with a bottle of rice wine accompanied by local country-style music (luktung) at high volume.
Khanohm jeen (ขนมจีน) are noodles made from rice starch. Their strands are long, round, thin and elastic, with a beautiful white sheen and a pleasant chewy texture.
It is unclear exactly when khanohm jeen production arrived in Thailand; however, it is likely that production was already active during the Ayutthaya period (1351-1767), in communities along the Khanohm Jeen canal, a main water artery in Ayutthaya’s Senna district (คลองขนมจีน อ.เสนา จ.พระนครศรีอยุธยา).
Generally speaking, laap is made from raw or cooked, minced meat, to which, depending on the type of laap and the region where it’s made, different ingredients and seasonings are added--the animal fat, skin, internal organs, blood, bile juice, and gastric juice, along with simple or complex flavorings, comprising at a time of up to twenty kinds of spices and over thirty types of herbs – in various combinations – create a wide range of principal dishes – namely: Laap (ลาบ), Saa (ส้า), Luu (หลู้), Koi (ก้อย gaawy), sohk-lek (ซกเล็ก), leuuat bplaaeng (เลือดแปลง), dtap waan (ตับหวาน) and the popular nam dtohk (น้ำตก).
A marvelous Luang Prabang style fish salad recipe (Koi Pla), which is very easy to prepare and even though it looks simple, its flavors are complex and clever.
Fresh fish fillet is sliced into thin strips which are quick blanched in lemongrass infused boiling water - a cooking method that presenting it’s natural flavors with an uplifting citrusy notes. The white fish slices are then mixed with, deep golden brown caramelized mix of fried garlic, shallots and lemongrass, which are not just visually pleasing but also add a unique sweetness and richness to the dish.