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What is a Fruit, Eaten as a Vegetable, and Used as a Sponge?

Wait—you are eating luffa? Yes, in Thailand luffa fruit is eaten at a young stage as a vegetable. It is soft, sweet and aromatic after cooking, either in a stir-fry or a soup dish. We eat the whole fruit except for the skin.

When I have a craving for luffa as a vegetable, I only choose the youngest luffa available. As the fruit gets older, the fibrous veins becomes more visible and tough and the flesh gets more airy and dries out to become a sponge. Farmers leave many healthy-looking luffa fruit longer on the trellis in order to harvest seeds and sponges as the annual vine grows old, dies, and dries up. The last harvest for the plant is healthy seeds and luffa sponges for bathing or cleaning pots and pans.

บวบหอม

บวบหอม – Smooth Luffa – Luffa aegistiaca

We enjoy two species of luffa as a vegetable in tropical and subtropical countries. The above luffa is บวบหอม – buap homSponge Luffa or Smooth Luffa. Below is the บวบเหลี่ยม – bump liam –  Ridged Luffa or Angled Luffa.

Growing up in Thailand I felt that what makes a Thai village scene beautiful is walking around and seeing both kinds of luffa growing in and around granny’s home, either on the fences or the chicken penthouse or on a tree. And one doesn’t need a fancy vegetable garden to grow them, just two square feet of fertile ground, routine watering, then a bit of training to get the vine to climb up a twig or fence as it grows. After that it can take care of itself and all you have to do is admire the yellow flowers, harvest the luffa, collect seeds for the next season and enjoy a supply of sponges.

Angled Luffa on the arbor - Angled luffa - Luffa acutangula

บวบเหลี่ยม – Angled Luffa on the trellis – Luffa acutangula

This picture was taken a few years back when I visited my mom and uncle and we walked around my village in a circle. The angled luffa is young, long, and round with ridges. This one is a perfect size for harvesting. It could be from 1 to 1 and 1/2 inches in diameter and 8 to 12 inches long. The yellow flowers were bright against the dark green guard hanging on the chicken coop to provide shade for chickens. I trust that the yield of luffas from this single plant provided many meals, stir-fried, in a country-style soup, or served with Nam Prik – Thai Chili Dip

Step-by-Step: How to Peel and Cut Luffa 

One year when I visited mom I found her in the kitchen just about to prepare stir-fried luffa with egg for lunch. Because I wanted to share the technique and recipe with you and all my blog followers, I asked her if she could do this in slow motion and let me interrupt her so I could take photos of her peeling and cutting luffa the way everyone from our Thai village always did. I want to share with you this treasured culinary moment in my mom’s kitchen.

how to peel angled luffa

How to peel angled luffa

The luffa is actually related to the cucumber family. They are alike in many ways but the luffa is softer. We use a cucumber peeler to peel the ridged skin.

IMG_0171

Angled luffa looks like a soft cucumber

After peeling and rinsing, we do the oblique cutting or roll-cutting.

oblige cut is a cutting style for stir-fried luffa

The oblique cutting style is used for stir-fried luffa

Please click here to see a video and the explanation from Simply Ming about how and why oblique and roll cutting is used in Asian Cuisine.

The reason we love luffa so much is that it is succulent, moist, sweet and tender. Therefore we don’t need many ingredients in this stir-fried dish. We often enhance the flavor with some protein like egg, prawn or pork, then a little fish sauce or soy sauce for salt. The taste has a hint of zucchini and cucumber. It has a delightful silky smooth texture that is soft, but firmer than a marshmallow.

Mom's style stir-fried angled luffa with egg served with steamed jasmine rice

Mom’s style stir-fried angled luffa with egg, served with steamed jasmine rice

Both species of luffa can be cooked in the same way. There is not a big difference between the two, but I prefer angled luffa over smooth luffa as it is more succulent and sweet. This recipe, and the photographs were recorded many years ago in my mom’s kitchen in Phuket. It captured our fine day visiting and savoring real Thai home cooking.

Stir-fried Angle Luffa with Egg

Buab Phad Khai
บวบผัดไข่
Serves: 4

Like any Thai stir-frying dish, cooking on high heat is the key. Shrimp or pork are popular proteins used in stir-fried angled luffa, and almost always with egg, some soy and fish sauces and a pinch of sugar. It can be served as a side dish or a main dish with steamed jasmine rice.

3 tablespoons high heat cooking oil such as canola, peanut or soy bean oil

3 cloves garlic, chopped

2 eggs

3 large or 4 medium-size angled luffa, peeled and oblique-cut, about 1 and 1/2 pounds

1 tablespoon fish sauce

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 cup water or chicken broth

Heat a wok on high heat until it is hot. Pour in cooking oil and stir in garlic. When garlic is golden, stir in eggs and stir a few times. When the egg is cooked, stir in luffa. Stir for 1 minute and add fish and soy sauces and sugar. Add water or chicken broth and let cook for 1 to 2 minutes with the lid on. It should have a soft texture and some sauce like the recipe above. Serve warm.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
Lets connect on  Twitter,  FacebookYoutubeInstagram and Pinterest
For more in-depth in Thai ingredients and Hand-on Cooking Class please check out
Pranee’s One day Asian Market Tour & Cooking Class at Pranee’s Thai Kitchen
 

Related Links

http://www.kitazawaseed.com/seeds_luffa_angled.html

How to Grow Your Luffa Sponge

http://www.luffa.info/luffagrowing.htm

Roll-Cutting Video

http://www.howtocookmeat.com/techniques/howtorollcut.htm

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Pranee's Thai Kitchen

My very  first breakfast in Yangon.

When I was in Yangon last year I spent my first morning looking for a market near the hotel. It was a street that had many stalls and breakfast type food stands. Everything in Yangon was very exciting for me, as a neighbouring country to Thailand. I found that our culture and cuisine are very different in many ways. The thing that catched my eye most was a lady making an almond pancake on the street. I stood in line and signalled for some almond pancake, the same one that she just did for the customer in front of me.  First she poured the pancake batter in the pan, sprinkled generous amount of almond on top, then she placed a charcoal heater on top. Like baking, the cake actually rise after a few minutes. She then gave it to me in a plastic bag. I ate there on the street. I really loved it, as its almond flavor and…

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Almost, My Thai Herb Garden

Harvesting Lemongrass

Harvesting Lemongrass

Lemongrass – Takrai – ตะไคร้

I always try to enjoy my hometown of Phuket as a tourist would do, but my favorite part is visiting, catching up and dining with my family and relatives in the village. One of my fun days at home in Phuket was following my brother-in-law and admiring his Thai herb garden. We harvested some herbs for my sister Rudee and some for me. The Thai herb garden, with its scents of fresh citrus, wild lemongrass leaves, pungent cumin leaves, and the so-sweet anise aroma of Thai basil, is close to heaven. It has a timeless quality like that of a dream of a childhood day of wonder.

I took many pictures of the herbs from his garden; please check them out. The herbs that we cut with a knife are cumin leaves (Bai Yeerah – Tree Basil plants – Ocimum gratissimum), Thai Basil (Bai Horapa – Ocimum basilicum) and holy basil (Bai Kraprow – Ocimum tenuiflorum).

Thai Ginger, Lesser Ginger and White Turmeric

Thai Ginger, Lesser Ginger and White Turmeric

The Thai herbs that we dug up for the rhizomes were galangal (also known as Thai ginger), lesser ginger and white turmeric.

The lemongrass stalks can be easily removed at ground level, just above the root, with a sharp knife, but my brother-in-law removed the whole cluster and gave me all the trimmed lemongrass stalks.

Lemongrass - Takrai - ตะไคร้

Lemongrass – Takrai – ตะไคร้

As I headed back to my apartment kitchen in Phuket, accompanied by the scent of lemongrass from 30 lemongrass stalks, I knew what would I do with them: make Lemongrass Tea – Nam Takrai – ชาตะไคร้

Lemongrass - Takrai - ตะไคร้

Lemongrass – Takrai – ตะไคร้

You can use any part of the lemongrass plant to make lemongrass tea, from roots to leaves. I often save the leftovers pieces of lemongrass trimmed from my cooking and freeze them until I have a enough to make a tea. In Thailand lemongrass is inexpensive and freshly available everyday. Use the cleanest and freshest lemongrass you can get.

Lemongrass Tea – Cha Takrai – ชาตะไคร้

Lemongrass Tea - Nam Takrai - ชาตะไคร้

Lemongrass Tea – Cha Takrai – ชาตะไคร้

Lemongrass Tea – ชาตะไคร้ – Cha Takrai 

Yield 12 cups

Whenever I give students a demonstration on how to prepare lemongrass for Thai cooking, I always recommend that they save the trimmings and freeze them for making fresh lemongrass tea or a lemongrass simple syrup. Today, my lemongrass tea recipe is made in a large quantity, but you can scale it down to make smaller amount or to adjust the concentration to your desired taste.

12 lemongrass stalks, trimmed and smashed 

1/2 cup sugar, optional

Wash and prepare lemongrass stalk as shown on Pranee’s video

Bring 13 cups of water to a boil in a large pot on high heat. Add lemongrass and let boil for 10 minutes. Strain. If sugar is to be added, bring the tea back to a boil and stir in the sugar until it is dissolved.

Serve hot as a tea, or chill in the fridge and serve as cold drink.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
Lets connect on  Twitter,  FacebookYoutubeInstagram and Pinterest
 
Related Links from Pranee’s Thai Kitchen
 
Lemongrass Paste and Lemongrass Tartar Sauce Recipe
 
Grandma’s Steamed Fish with Lemongrass Recipe
 
Lemongrass Vinaigrette Recipe
 
Thai Steamed Clams with Lemongrass Recipe
 
And much more by using key word “lemongrass” on this blog
 
How to Prepare Lemongrass for Thai Cooking
 
https://youtu.be/58rSRxb_BMU 
 
 

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So Passionately

Kamala Beach at Sunset

Kamala Beach at Sunset

Every year I visit home I enjoy my leisurely walk in the early morning at Kamala Beach. This year I also found an excuse to embrace the beauty of sunset while walking in the evening and went off to do an errand when the sun was near setting and the humidity and heat were less intense.

I was working on a breakfast menu for my guests who were arriving that week. On the menu was an egg dish, bread with pineapple jam, juice, yogurt, tropical fruit, coffee and tea. I love having a basket of tropical fruits ready to peel and eat at anytime, so on this walk my destination was a fruit stand to stock up on tropical fruits like Phuket pineapple, pomelo, banana, mango and papaya. At the stand, I was delighted to see passion fruit. It is a common fruit in Thailand, but one that has rarely had a chance to be on the shelf at the food stand. This is because it has not been so poplar until just the last few years as we have become more aware of the health benefits of our own tropical fruits. Let’s embrace this opportunity.

passion fruit juice

Prepare passion fruit with juice by removing pulp and seeds

When I reached the fruit stand on the main road before the last intersection and the steep road to Patong, I filled my basket with Thai fruits and the owner gave me a bag full of 20 overripe passion fruits for 50 Baht (about $1.50). The good looking ones were 15 Baht (50 cents) each, which may help explain some of my excitement and appreciation for the passion fruit. Plus the best time to enjoy Thai passion fruit is when the skin is wrinkly and the juice is at its sweetest. I walked home with excitement—it was time to play with passion fruit again. (Please read my first post on passion fruit – เสาวรส – Saowarod.)

pineapple jam

Pineapple Jam

When I am on vacation I enjoy cooking in any small kitchen with just a few ingredients. The pineapple jam I had on hand prompted me to create a passion fruit-pineapple spread to serve on toast or plain yogurt. My tropical-inspired spread was complete. With its tangy, sour taste, the aroma of passion fruit, and the soft, sweet texture from pineapple jam, I had indeed created a wow moment. After tasting the spread, my sister, niece and guests managed to appreciate every drop on yogurt and on toast. This recipe captures the moment. So passionately.

passion fruit - pineapple spread

Passion Fruit – Pineapple Spread

Passion Fruit-Pineapple Spread

I already had some pineapple jam, and when I extracted the passion fruit juice, this versatile recipe easily came to mind. The bright tartness of passion fruit juice combined with thick and sweet pineapple jam to soften the jam’s thick texture and give the perfect balance of sweet and sour with a lingering fruity aroma. We enjoyed them both on toasts and plain yogurt.

Yield: 1 cup

Preparation Time: 15 minutes

Cooking Time: 20 minutes

1 cup passion fruit juice, freshly-made or ready-made

2/3 cup pineapple jam

Place passion fruit juice in a medium size pot over medium heat; when it come to a boil, stir in pineapple jam and whisk over medium-low heat until well combined, about 5 minutes. Let it cook on low heat for 20 minutes to thicken. Place in a clean mason jar and use as a spread or as a fruit sauce on yogurt or cake. It keeps well in the fridge for 2 weeks, or 6 months in the freezer.
© 2015 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com
Lets connect on Twitter, Facebook, YouTube, Instagram and Pinterest
For more in-depth in Thai ingredients and Hand-on Cooking Class please check out Pranee’s One day Asian Market Tour & Cooking Class at Pranee’s Thai Kitchen

Related Links

Sand Whiting: praneesthaiktchen.com

Passion Fruit: praneesthaikitchen.com

What is the Difference Between Jam, Jelly, Conserves and Marmalade : TheKitchn.com

 

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Food & Friends

Most food lovers dream about food and share their ideas and creations enthusiastically with friends. For many, however, the passion drives us to go even further and become food professionals. This past September, many food lovers attended the International Food Blogger Conference (IFBC) held in Seattle. The conference was a place for all to explore their dreams and potential, not only for sharing food with friends and family, but in the blogging world. This year’s conference was my first, and I am glad I finally attended. I met many interesting bloggers and speakers from across the country, including many from Seattle. I loved all the workshops and presenters at the conference, including local Seattle writers and speakers Jess Thomson, Dr. Jean Layton and Kathleen Flint.

After the conference, a Seattle area group was formed to share food, friendship and support. With Raquel DeHoyos, Sonya Law and Miriam Gabriel-Pollock to name a few, we held our first get together on October 11, 2015. We were nine like-minded people, passionate about food, gathered around a painted table at a potluck, sharing food and friendship. All things related to food and blogging were the center of our attention, and this led to many conversations and much laughter.

Teavana

To welcome my new friends, I prepared Teavana Spiced Apple Cider Rooibos tea. Teavana tea comes from a company founded in the United States in 1997 to engage and educate new tea enthusiasts and tea connoisseurs alike about the ritual and enjoyment of tea. I have attended many tea workshops in Singapore and America, and was fortunate to be able to learn first hand about preparing Teavana teas from the founder and tea expert. I also shared Thai Fried Rice with Chinese Sausage, a simple dish that with a little hot sauce, is even more delightful as a comfort food.

Tea from Teavana

Tea from Teavana

At the potluck we planted the seeds of the love of food and friends, and our group now has a name: Seattle Food and Friends. Thank you to Raquel DeHoyos for sharing her talent and time to create and administer the Seattle Food & Friends Facebook page. And thank you to the core nine members for sharing your passion and drive to launch our first meeting, and for your continued support.

Food Lovers Blog

I am looking forward to the International Food Blogger Conference 2016 for continue opportunities to learn and be inspired,  and to continuing to share inspiration and support with our Seattle Food and Friends group.

Related Links:

What to Do After You Hit Publish: http://www.slideshare.net/mobile/sheriwetherell/ifbc-2015-what-do-you-do-after-you-hit-publish

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Two Sisters Cook

About 26 years ago, my sister, Rudee and I dreamed that one day we would own a restaurant together. As the many different pursuits in our lives evolved, it turned out that my sister pursued the dream on her own, but our passions are still related to Thai food and cooking. She opened a restaurant in front of her house the same year that I founded I Love Thai Cooking in Seattle. My sister has specialized in Aharn Jaan Deowอาหารจานเดียว – a one dish meal also known as Aharn Tam Sungอาหารตามสั่ง– made to order. Like a small restaurant on a tiny lot or street corner, my sister shops early in the morning then preps in time for the lunch crowd. In the afternoon she does some more prepping for either sit down or take home dinners. The menu is posted on the restaurant wall. It has about 20 dishes for you to choose from, from Phad Kraprow Gai (stir-fried chicken with holy basil) to Tom Yum Goong (sweet and sour soup with prawns).

With my mom and my sister at Rudee’s Restaurant

Today I am sharing with you a recipe from my sister’s restaurant: Thai Fried Rice with Chinese Sausage – Kao Phad Kunchiang – – ข้าวผัดกุนเชียง. I want to express my gratitude to my sister for her hard work running her small businesses while caring for her family and our mom. For this recipe, she was kind enough to duplicate it one more time during the restaurant’s non-busy hours so I could make the video and take the photos which I am sharing with you today. Please make an effort to watch them. Prep the ingredients below, then watch the video to boost your confidence by learning tips, techniques and timing for preparing the dish. You can learn more about my sister’s cooking by watching videos on my I Love Thai Cooking YouTube channel. 

Chinese Sausage - กุนเชียง

Chinese Sausage – กุนเชียง

As I look at this picture, I feel as I did when I was young and walking behind my mom on a market trip. I would tug on her shirt to let her know that I would like her to buy some of the Kunchiang – dry Chinese sausage – for dinner. As young kids growing up, my sister and I loved Kunchiang. My sister’s Fried Rice with Chinese Sausage Recipe is very much like my mom’s version. In Seattle I purchase my Chinese sausage and keep them in the fridge where they can be kept for a long time, and I can cook this dish anytime I have leftover rice.

Chinese Sausage in Thai Cuisine

Kun Chiang – กุนเชียง aka Lap cheong in Southern China, is made in Thailand by Thais of Chinese descent. It is simply dry sausage with salt and sugar added that has been smoked and dried. Its flavor is unique, however, and it is hard for me to recommend a substitution. It is made in China and California and available in Asian markets here in Seattle. My favorite sausage is from California. It is lower in fat and has a perfect smoky note, not too intense. Common ingredients in the sausage are pork butt, fat, sugar, salt, corn starch, five spice powder and Chinese white rice wine. My favorite way to prepare these Chinese sausages is in fried rice. I hope you have a chance to try this easy recipe from my sister.

green onion, onion, Chinese sausage, and tomato, กุนเชียง

Green onion, onion, Chinese sausage, and tomato

Even just a few ingredients can produce a delightful taste. I love these brilliant combinations. If you want to add one or two more kinds of vegetables, try Chinese kale and young corn.

Kao Phad Kunchiang - ข้าวผัดกุนเชียง - Thai Frid Rice with Chinese Sausage

Kao Phad Kunchiang – ข้าวผัดกุนเชียง – Thai Fried Rice with Chinese Sausage

A pungent bite of fresh green onion in the middle of the savory Kao Phad Kunchiang can be rewarding to the taste buds. The pungent taste will add a dimension and highlight the taste in every ingredient in the fried rice.

Step-By-Step Pranee’s Thai Cooking Video

MVI_0088

Thai Fried Rice with Chinese Sausage

Kao Phad Kunchiang

ข้าวผัดกุนเชียง

Serves 1

Preparation time: 10 minutes

Cooking time: 5 minutes

2 teaspoons canola oil

1 link Chinese sausage, sliced

1 egg

1/4 cup sliced onion

1 medium tomato, diced

1 cup steamed jasmine rice, room temperature

2 – 3 teaspoons Roza tomato ketchup or tomato paste

2 teaspoons soy sauce

1 green onion, sliced

1 cilantro, to garnish

3 slices cucumber, to garnish

1 whole green onion, to garnish

Heat the wok on low heat and add cooking oil and sliced Chinese sausage. Stir back and forth to fry the sausage and also to render the fat at the same time. Cook the sausage until it is fragrant, about 30 seconds. Discard all but 1 tablespoon of the fat. Add one egg, stir once and spread the egg out on the surface of the wok.

Adjust the burner to high heat. Add onion and tomato and stir back and forth, then add in the jasmine rice, tomato ketchup and soy sauce. Keep stirring until the rice has softened, about 1 minute. Stir in green onion until well combined. Garnish with cilantro on top, and cucumber slices and one whole green onion on the side.

© 2015 Rudee Piboon with Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
Lets connect on  Twitter,  FacebookYoutubeInstagram and Pinterest
For more in-depth in Thai ingredients and Hand-on Cooking Class please check out
Pranee’s One day Asian Market Tour & Cooking Class at Pranee’s Thai Kitchen
Roza Tomato Ketchup

Roza Tomato Ketchup

Roza Tomato Ketchup is similar to tomato paste in taste and texture. American ketchup my not work well for this recipe. You may use a smaller amount of tomato paste or Sriracha sauce instead.
 
 

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The Best is on the Top and in the Middle

Like custard, caramel grated coconut has a goodness that has many uses and places in dessert creations. I have a place in my heart for this sweet coconut delight. I chose an English name for this coconut dessert topping and filling – Caramel Grated Coconut – Sai Maprow -ไส้มะพร้าว – Nah Maprow – หน้ามะพร้าว. Its caramel taste, either as a topping or as a filling, heightens other desserts. I hope you enjoy reading on to discover the uses of this delightful sweet caramel grated coconut in many Thai and Southeast Asian desserts. The recipe follows. It has carefree steps and just two ingredients: grated coconut and sugar (plus a little salt).

Stella's Caramel Coconut - Sri Lanka

Stella’s Caramel Grated Coconut – Sri Lanka

Last week I set aside a day to create just one dessert dish – Khanom Sod Sai – ขนมสอดไส้ – Steamed Coconut Cream Pudding with Caramel Grated Coconut Filling. This dessert involved many steps. The preparation, note taking, photographing, and final cleaning took over 6 hours. I love special days like this when recreating a dish reconnects me with my early learning experiences in my family’s kitchen.

มะพร้าว

In the middle. Sai Maprow -ไส้มะพร้าว Caramel Coconut ball is placed inside a sticky rice dough for Khanom Sod Sai and Khanom Tom

However, today I will share with you just one part of the recipe for Khanom Sod Sai, that is the Thai caramel grated coconut. It is a quintessential part of Thai desserts and for other Southeast Asian cuisines as well. There are many intriguing steps, but demystifying them will help you find ways to incorporate this treat in your cooking. Please share your experiences in the comment box below.

Caramel Coconut – Sai Maprow (filling) -ไส้มะพร้าว – Nah Maprow (topping) – หน้ามะพร้าว

Caramel Coconut Stuffing

In the middle. Caramel coconut ball with a purple sticky rice dough and coconut cream in Khanom Sod Sai

The above picture is of Khanom Sod Sai. The caramel coconut ball is placed in the middle of a sticky rice dough, which is then wrapped around it before being steamed with coconut cream pudding in a banana leaf. This is similar to Khanom Tom Khao, where the caramel coconut ball is placed in the middle of the dough, which is then boiled and rolled in coconut flakes.

Caramel Coconut is ready for spreading before rolling together with sticky rice before enjoying

On the top. Nah Maprow – หน้ามะพร้าว The caramel coconut is placed on top of sticky rice.

In Nah Maprow, the caramel coconut is placed on top of a small piece of banana leaf, which is then lifted up and used to spread the caramel coconut on top of sticky rice before savoring the combination. In Phuket, this dessert is called Khao Neow Nah Cheek – ข้าวเหนียวหน้าฉีก. I typically enjoy this for breakfast when visiting home.

Caramel Coconut as a filling for Sri Lanka Pancake

Caramel Coconut as a filling for Sri Lanka Pancake

In 2014, I visited the cities of Colombo and Galle in Sri Lanka and traveled to many beautiful places with a friend. Near Ratnapura we learned about Sri Lanka cuisine from Stella, our personal tour guide’s sister. We spent a half day with her family in their kitchen. For dessert, Stella showed us how to make caramel coconut to use as a filling for Sri Lanka crepe. I would like to express my gratitude to Stella for teaching and inspiring me and for sharing her techniques for creating this recipe again with ease.

Step-by-Step: How to Make Thai Caramel Coconut

There are two ways to make caramel grated coconut for Thai desserts. The first way is to mix—either by hand or with a utensil—brown sugar, fresh grated coconut and a touch of salt until they are well incorporated, then pan fry them until the sugar is caramelized and absorbed into the coconut. A second method is to add a little water to the sugar and heat it until it melts. Continue cooking until the sugar burns slightly and has a hint of caramel color, then add fresh or frozen grated coconut. Stir well until the sugar and coconut are well combined and the coconut is coated with the brown caramelized sugar.

My family and most home cooks in Thailand use the first method, whereas culinary professionals and merchant use the second one. The latter has a more intense caramel flavor, depending on how much you let the sugar burn, and it also has more affect on the color of the coconut. Personally I love the second version, show below, which is also the fastest and easiest.

หน้ามะพร้าว or

The final result of Caramel Grated Coconut – Sai Maprow -ไส้มะพร้าว – Nah Maprow – หน้ามะพร้าว~

What kind of sugar should you use? Both recipes work with all sugars. In many countries, cooks use white or brown jaggery, which is a more complex type of sugar. In Thailand, some prefer palm sugar, however, in Southern Thailand we are more flexible. My family uses brown sugar, whereas the rest of the Thai community uses palm sugar. Stella preferred white sugar. Combining two kinds of sugar should work as well.

photo 2-7

Stir brown sugar, water and salt together in a large pan. Bring to a boil, then reduce to medium heat. Allow mixture to cook without stirring until it is foamy, thick, and almost burnt, about 5 minutes.

Stella's Technique of making a caramel from the sugar first before adding coconut

Stella’s Ttechnique of making a caramel from the sugar first before adding coconut

The sugar should take on a thin caramel-like texture like the picture above, with a hint of caramel taste or more if desired, before stirring in the grated coconut.

มะพร้าว

มะพร้าว – Thawed Frozen Coconut

Young coconut – Marrow Num – มะพร้าวหนุ่ม (coconuts that are six to nine months old and lack the husk of the more well-known mature coconut) is preferred in Thailand, but in America my first choice would be frozen grated coconut, followed by shredded coconut from the bakery section.

หน้ามะพร้าว

Caramel Grated Coconut – Sai Maprow -ไส้มะพร้าว – Nah Maprow – หน้ามะพร้าว

Let it cook on medium-high heat, stirring often until the liquid is almost evaporated, about 4 minutes. Then reduce the heat to low.

หน้ามะพร้าว

Caramel Grated Coconut for Sai Maprow -ไส้มะพร้าว – Nah Maprow – หน้ามะพร้าว

Continue cooking until you can pull the caramel coconut to the side of the pan and no liquid remains, about 3 minutes.

Caramel Grated Coconut Filling – ขนมสอดไส้

Caramel Grated Coconut

Sai Maprow-ไส้มะพร้าว

Nah Maprow – หน้ามะพร้าว

Cooking Time: 30 minutes

Yield: 50 fillings or topping balls

3 cups brown sugar

1/3 cup water

½ teaspoon salt

3 cups frozen grated coconut, thawed (see note below)

Stir brown sugar, water and salt together in a large pan. Bring to a boil, then reduce heat to medium. Allow sugar mixture to cook without stirring until it is foamy, thick, and almost burnt, about 5 minutes. The sugar should turn into a thin caramel like the picture above with a hint of caramel taste. Now stir in grated fresh or frozen (thawed) coconut.

Let the coconut mixture cook on medium-high heat, stirring often, until the liquid is almost evaporated, about 4 minutes. Adjust the heat to low and continue cooking until you can pull the caramel coconut to the side of the pan and there is no liquid left, about 3 minutes.

Remove from heat and let the mixture set until it is cool enough to handle. With cold water by your side, moisten both of your hands. Drop one tablespoon of the caramel coconut into one hand, press it into a dense ball with your other hand, then place it on a plate. If the mixture is too hot, moisten your hands again with cold water to prevent burning. Repeat the process until all of the coconut has been rolled into balls. Makes 50 balls.

Cook’s Note: Fresh, frozen, or dried grated coconut can be used in this recipe but the cooking time may vary depending on the moisture in the coconut. Pay attention to following the steps after adding the grated coconut.

photo 3-7

Khanom Sod Sai – ขนมสอดไส้ – Steamed Coconut Cream Pudding with Caramel Coconut Filling

© 2015  Pranee Khruasanit Halvorsen

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 

Related Link: Cooking with Grated Coconut Recipes

~ Stir-fried Grated Coconut with Phuket Red Curry Paste (praneesthaikitchen.com)

~ Spicy Thai Coconut Chip (praneesthaikitchen.com)

~ Pinterest: Pranee’s Coconut Love Pin (Lovethaicooking)

~ Khanom Tom Khao (http://tankitchen-dessert.blogspot.com/)

Talking of coconut, Thai love all forms, all types. I put all my favorite links on my LoveThaiCooking Pinterest under Coconut Love.

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