While Thai curry has been a stable to many of people abroad, most of the time we are stuck with either the choices of Red or Green curry. While undoubtedly, those are the two most popular type of curries, there are so many more regional specialties that are just as good or better.
Happy New Year everybody! It has been a while since we last updated the blog. There were quite a number of big events in our lives that prevented us from having the time to add content to the website for the past year (life happens!) But now, we are back in full swing with tasty treats of great recipes and restaurant reviews.
Sawadee ka! Welcome to our featured Thai recipe, taken from my mom Khun Wasana. Kanom Sai Sai is a traditional Thai sweet dough dessert wrapped in banana leaf. The dough has a consistency of something like the Japanese mochi but there is also an inner filling made from coconut and rice flour. To put it simple it's a dessert which uses coconut in various forms to produce 3 layers of coconut bombshell. The flavor can be depicted as sweet and salty, sticky and creamy. Mmmm, I'm all about that coconutty taste.
Sticky rice and mango is arguably one of the most popular dessert in Thai cuisine. I mean what is not to like about the dish? It has richness, sweetness, and slight saltiness, all the things we looks for in a good dessert. This recipe will walk you through the basic of how to make the sweetened sticky rice that you can enjoy with a cold juicy mango in hot summer day (or whenever you feel like really).
Two amateur cooks creating and tasting dishes from our lovely city of Chicago. Follow our world wide adventure as we discover ingredients, dishes, recipes, and the foodie way of life.
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