Thai Cuisine Recipe

Ingredients
1,500 g. glutinous rice
1,125 g. palm sugar
8 cups grated coconut meat
375 g. maltose syrup
10 pandanus leaves
1 tbsp. salt

Methods
1. Wash the rice slightly 3 times. Add salt into rice water while washing. Soak for 3 hours.
2. Stir fry (without Oil) sesame seeds over medium heat.
3. Steam the rice in Step 1 for 5 minutes.
4. Mix palm sugar, coconut cream, maltose syrup and pandanus leaves together.
5. Stir the mixture in Step 4 Over medium heat till thick.
6. Mix well the cooked rice into the mixture in Step 5. Use medium heat. Remove from heat, press the dessert into the tray. Leave to cool. Sprinkle with cooked sesame seeds.Cut into pieces.

Makes:1 tray ( 12 x 12 inches)

Khanom Sanae Chun is made of flour sugar, coconut cream and egg yolks stirred together till dry. Then, form the mixture to be "Look Chun" a kind of fruit. The finished dessert looks like natural Look Chun.

Ingredients
1/2 cup glutinous flour
1/2 cup rice flour
1/4 cup chun ted powder
2 cup thick coconut cream
1 cup sugar
3 egg yolks

Methods
1. Sift glutinous rice flour, rice flour, and Chun Ted powder together.
2. Mix coconut cream and sugar together. Heat the mixture till the sugar dissolves, strain with muslin. Add the mixed flour in Step 1. Stir well on low heat till thick. Let warm, mix egg yolks. Heat the pan and stir the mixture again till the mixture dried. Add a little bit of yellow color.
3. Form the mixture to be Look Chun. Garnish with brown colour.

Makes:
70 Look Chuns

Useful Tips: Sugar and Thai Dessert

Sugar, this sweet is preserve for food:…….if mentioning about dessert whether Thai dessert or other nations, the first taste people in general thinks is about sweet taste. Especially Thai dessert having the slogan that it is sweet. Because of tasting about sweet taste in that Thai dessert ever since. If not to think to mention about the sweet, mostly or everybody think for the first time of course……everybody think "sugar."

All houses should of course have sugar, so far called as the basic ingredients for making raw food and sweet since the ancient times. Before Thai people have no granulated sugar just like these days, was use sugar from slice sweet from falling palm. This palm sugar is in various shape the name is derived from the container use such as if it is in the can it is called sugar in can, if it is in pot it is called sugar in pot, if only the top is in bulk something like elevated earth but biggest it is called ton sugar.

Later when sugar is in shape of scabs so far called as granulated sugar, then granulated sugar has been use as the major sugar at every houses. Granulated sugar is in two kinds, first one is red granulated sugar, because it is something like red, since it is not under the process of whitely purify. Most important it still have vitamin and mineral. For granulated sugar is already undergoes with purify so no vitamin and mineral left anymore, only pure carbohydrates. We called it white sugar. This granulated sugar is mostly use in preserving food. The process of food preservation using sugar, Thai people had widely used since then. The ancient ways of using is syrup and churn, the food to make, as syrup and churn that mostly like are varieties of fruits. The aim is to preserve the fruits not to be rotten to be eaten in the family or giving to relatives and neighbours to deliciously eaten. It should be considered that although at that time they did not learn the theory or technique in preserving food just like scientific way and modern technology. But the ancient people can preserve the food by easy method to keep the food stay longer.

Candied Sugar

Using sugar to preserve the food at present still widely applied. Especially for fruits and agricultural products to produce Thai dessert, sweet taste, and crispy and starchy. Using candied sugar or enamel use to preserve food to make the food stay longer and keep in long method is just to boiled the sugar to stick together then put the food to be preserve, with this method to have the candied food or good tasty food longer. The dessert undergoes with preservation in this of method are candied banana, candied cassava, candied taro, krongkring
(small sweetmeat made of pellets flour boiled in coco milk and shaped like cockle shells), khai hia (sweetmeat), bird nest etc.

Churn

Is the other method that makes the dessert tasty until forget about the valid date of the food. Churn is to reduce the volume of water in the food is the best method. The food use to churn mostly are ripe fruits remains from eating fresh such as mango, banana, star gooseberry etc. all are agriculture products like, potato, peanut, taro, sticky rice etc. The method is not difficult just to spend time a little bit. Firstly the fruits of agriculture product need to churn, need to scramble to make the fruits depart each other. Then put on the golden pot put the fire lightly, use paddle to churn or continuously stir, to make the water saturated outside and to avoid the food stick on the pot. Then add sugar at that time, if the churn food needed to have a good taste. It depend to the grinded coconut or coconut milk, add small amount of salt. Stir until it become sticky then gradually pull down, leave it to cool, then put on the container with seal, the food under the churn process of another one is to churn the flower and coconut blend together with sugar (for best result use sugar in can) it will have a sweet taste you cannot deny, of course you ever eat with many people this sweet is called caramel.

Preserve in Sugar

Is another way of food preservation in good taste and strange feeling. Preserve in sugar is to put the food on sugar. It will help the sugar out from the food and makes the microbe that makes the food rotten will not grow. At the same time sugar will absorb into the texture of the food. It add more sweet, the food preserve in sugar most people likes to eat especially for girls, no one can deny is fruits with sweet and sour such as mango, bale fruit, star gooseberry, tamarind etc. Preservation in sugar that makes the taste in sweet and sour because sweet will mix with the smell and sour, that sometimes you can forget sour taste. The fruit undergoes with preservation under this process apart it will have a delicious taste it also have a high price. To understand that preserve in sugar makes the food have high price is not a mistake. Because when it is fresh fruit the price is kilogram is just a few baht. But when it comes to preserve the price is merely high, just wait for a time and the fruit will have a sweet taste then sell to have a double price.

Pickled/or preserve in salt

Is the same method like preserve in sugar. It only differs because it needs only a little sugar but mostly it added a lot of salt. So far it is called salt is the main ingredient secondly is sugar. Food preservation in other way, which is not using the sour fruits, should add the microbe essence. But for sour fruits like mango, star gooseberry, bale fruit etc. it is not necessary because it is salty and sour existed on behalf of fruit preserve in salt such as pickled star gooseberry, pickled mango, pickled guava, jujube, olive, tamarind etc.


Apart from the above mentioned process of preservation. Sugar can do many things especially eaten with dessert made in syrup and coconut cream added with ice. Mostly when it is eaten during hot season it makes us comfortable you cannot deny. Sugar use for syrup is the former granulated sugar. Boiled water with granulated sugar in appropriate ratio. If boiling to have a sweet taste like syrup something like clear to be eaten with sweet or fruits in sweet preserve made of sour fruit steeped in syrup and little salt (loi kaew) such as kraton (fruit tree) palm loi kaew, bale fruit jelly, jelly, sweetmeat made of edible bird nest, balsam apple in syrup, mango in syrup etc. or to be eaten with herbal drinks for health such as bai buabok (creeping herb) juice, bale fruit juice, baitoey (woody plant) juice, lemon grass etc.


But if to stir the sugar until it merely concentrated is to use ripe Thai dessert such as for at least make it as Foi thong (sweetmeat made of egg yolk). Syrup enough to boiled sweetmeat is merely boiled syrup until it will have big bubbles on the center. When putting the paddle it will merely sticky. If the syrup has more bubbles and more concentrated it is good for Thong Yip and if the syrup is more concentrated when it is boiling the pot has full of bubbles good for thong yod (sweetmeat made of eggyolk and sugar). Apart from this, syrup is also good for fruits and other agricultural products such as potato, taro, nut grass, banana (some kinds), squash etc. The dessert boils with syrup to preserve for eaten several days. Therefore cooking Thai dessert using syrup is another way of food preservation.

For coconut cream mostly use is sugar in can because it is aromatic smells and sweet like Thai style. It is referred that sugar in can is go together with coconut cream well. It is more suited when it is mix with scented candle; the taste is very delicious and sweet. Coconut cream is eaten with boiled taro, muskmelon, lod chong (sweetmeat made of noodles and coconut cream), black sticky rice, sweet basil seed etc.

Useful Tips: Scented candle, Scented Thai dessert

…….Thai dessert is one that symbolizes Thai nation with people that preserve and inherits the culture-tradition in making not to be cut off although the numbers are not much or for dessert difficult to make need to use highly articulate which is difficult to find for a person to inherits this making of Thai desserts. In addition to its delicious taste and beautiful shape like Thai sweets make by skilled meticulously maker. It also has an aromatic smell that urge people to taste. Therefore it can be referred as charm of these Thai desserts is the fragrant smell.

One of aromatic smell as symbolizes because Thai dessert is scented candle. Most of new generation may never see how look like is the scented candle, later they will know after they eaten or some maybe don’t know that the smell they say is fragrant is the smell of scented candle. So they eat deliciously that sweet taste without knowing the origin of that dessert by using scented candle. Nobody has recorded during the ancient time in written of what period did the Thai dessert originated, only knows that it is a long time ago using the Thai scented dessert, is the major such as Luk Chob, when after churn peanut it will scented before made into shape.

Making baked toddy palm sugar like ancient time is when the drop of toddy palm is in shape of the pot. Place the sweet by dozen to baked with scented candle etc. apart from the ancient days using scented candle for baking to have an aromatic smell. It also use for scented flour of Dok Sarapee too use for bathing. The dessert under the process of scented candle are in different kinds such as Lum Panne, Thong Ek, Klip Lumduan, Pui Pai, Somnas, Khao Du etc. like coconut milk spread around, Lud Chong, musk melon etc. all were under the process of scented candle.


Making Wax Roll

The procedure in making wax so far called as wax roll. Wax roll is the important skill for ancient Thai women, of course the procedure are different according to it period. During the old days they use beehive churn with wooden paddle in silver pan then filter to take only the wax in yellow liquid. Then spread with benzoin on the wax. Stir to mix together then leave on the sun to make it dry, make into sheet, put on the center. Then dig the candle in shape of millipede. Presently making scented candle still using wax from the northern part of Thailand. When after filling the wax mix it with paraffin or little artificial wax to avoid not to much liquid. At present the shape of scented candle is not millipede, just to bend into curve facing each other. The aromatic substance use to stir together with that wax, apart from benzoin several of Thai scented substance are use such as red granulated sugar, grinded chalot peel, pimsen, peel of kaffir finely slice, sandal oil etc. Baking candle dessert is mild in a technique of meticulously done. This technique is widely inherited since the ancient times. Ancient people will place the scented candle on the dish clay or small earthen cup. However these days it is place on small aluminum basin or maybe small silver cup.

Saturated candle started by putting fire on the scented candle place between the desserts on the bottle. When fire reach to the wax then put off the fire lift only the smoke. Then immediately open the bottle cap, leave for one night to have an aromatic, smooth Thai dessert. The basic procedure of baking candle should do carefully to avoid it black around the candle or will pull down or pull on the dessert. Therefore it necessary to baked the candle for the next time, it should advisable to especially aware about this matter. Because the candle used for the first time will have a number of black ashes stick on it. Firstly take it out, it is better to do it to avoid sorry at the end. That the sweet scented dessert will totally dirty.

The different scent all are supplementary that make Thai dessert have a sweet smell. Some kinds of dessert may use other smell instead of scented candle having the same procedure. Baking sweet using flower and scented candle leave for one night, you will have a fragrant scented candle and fragrant flower at the same time.

Baking dessert by Rose

Rose use for baking should be the only kind of pink Mon rose. As can seen along the market selling plants. That at present pink Mon rose is merely seen and it have an expensive price. Therefore Thai dessert saturated with ranjuan of pink Mon rose is rare to find. Baking dessert with rose can do by picking up its leave of rose. Be careful in picking up to avoid the flower damages then spread into the dessert. Then close the seal and leave one night, of course you can assured than if rose flower use for baking is the real pink Mon rose flower.


Baking with Kradangga flower (vine plant with fragrant flower)

It needs to expose kradangga flower on the fire of scented candle. Allowing the petal of the flower will rotten first. Then press the flower to scattered together, the smell will come out strongly. After the basic step then prepare the kradangga flower then put on the dessert to bake. Tightly close the seal leave for a night, putting fire on the kradangga flower is the source of slogan "kradangga lon fai (kradangga fall on fire).

Useful Tips: Good Definition of Thai Dessert
Source: Office of the National Culture Commission

Thai dessert have sweet taste and aromatic smell from candle stick in beautiful shape cause by meticulously done, create that makes the food beautiful, nice to be eaten and good to be presented as gift from Thai dessert at different occasion. Most of the desserts are meaningful, that makes the giver and receiver have good deeds with good meaning as follows:

Promotion of Rank

Khanom Ja Mongkot to appreciate by giving this dessert with the word “ja” means chief and the word “ mongkot (crown) means the king or the highest people. Therefore Ja Mongkot means the highest chief the highest meaning plus making this kind of dessert is rather difficult using articulates technique, ja mongkot will be given only to the people of highly influential.
-Kanom-Chan …..means highly progress
-Khanom tuay fo ..means progress and development
-Khanom thong ek means one forever life
-Khanom tong plu ..means progress, well-known like thunder
-Khanom luk chup …means lovely, anyone will love, most good for mature to young people
-Khanom maprao kaew or glutinous glass means the precious glass
-Khanom sanechan means with charm like the full moon
-Khanom tan means to have a sweet and smooth life

Useful Tips: Thai Dessert for different occasion
Source: Office of the National Culture Commission

.........…….Thai dessert has taking its part at different merit making since the past for Thai people making special desserts. Especially for merit making that means once in a year making that kind of dessert. Because making that dessert is too difficult and use encouragement from several people that joint together in making that dessert in a great volume. The rest of that dessert will be distributed to neighbors and keep themselves. These desserts can be called according to its occasion.

Caramel for Thai New Year... From the past Thais considered Songkran day was the New Year’s day before the government of Field Marshal Phibul Songkram declared 1st January is the New Year’s day under the international calender since B.E. 2484 (1941) until at present. Formerly the New Year celebrations declared on the same day and considered 13 April is the Thai New Year’s day falls between April 13 and 14 April is the day to be happy and 15 April is the beginning of New Era of little era following the solar eclipse. Making of Thai desserts at that time should be finished before the coming of New Year. Because the people had to do merit and these dessert will be offer to the monk and pagoda at the temple.

Songkran day or Thai New Year’s day was to bless water on the head that lasted to 7 days. Thai desserts was the native dessert made and can keep longer time like glutinious crystal or kaoniao kaew, kaoniao daeng and caramel. From the three desserts, grinding caramel was considered that Thais do it regularly every year and mostly do kaoniao kaew, kaoniao daeng but some have to alternate in making desserts. Because these two desserts were easily done, or else if any family wanted to make caramel otherwise they are a big family to grind the caramel, with numbers of relatives. Because making caramel needs a lot of people to stir. The atmosphere in making caramel were very enjoyable, everybody help each other to prepare about 2 days. Especially children the niece nephew which they were enjoy during these moment not only to eat caramel at the bottom of the pan. The children can also eat burned coconut, burned sugarcane. Stirring caramel used only palm sugar or sugar in the can, coconut and glutunious rice. Before string on day the neighbour choice the ripe coconut about 10-15 to press the coconut cream in different volume and depend its skilled of stirring whether the glutunious consist with of how many coconut were to used and how much the volume of sugar to be used. The first step were to soak the glutunious rice on the water to put on the stone pot. It should assured to use a strong person to help grinding the glutunious rice, grinding started from afternoon and finished about 3-4 evening of the same day.

Then place with flour in the grinding machine and let the water out until only become the flour. The elder should wake up early in the moning about three in the morning on the next day to help making the desserts, the lightning from the lamp and torch whill be lighted to allow the children see or heard the sound of elder’s talking and will also participated the gathering. Some will come to volunteer, helping to press the coconut in great number. Then press to have the cream and put jasmine flower on the water and strain, and separated the concentrated cream and diluted coconut cream. Put the concentrated coconut cream on the big pan, stir with paddle until it will separted each other then take out to put on the container.


The next step were to put the prepared flour on the basin add the diluted coconut cream add with palm sugar then mix together then put on the pan with lotus leaves were the iron pan of big size placed on the oven. Then put on the ground, then started to stir the caramel since nine o’clock . The first time flour still in fluid and it were easy to stir. This time children were happy and tried to ask the elder to help the punching. But at the same time also dig the pan to avoid not the flour stick on the bottom of the pan and make the flour sticky. Children should be careful not to separate and not foamy otherwise it will break out because when skin become foamy and break it hurt the skin. At this time the elder mostly do their self, some will set the fire strongly and some will make it steady. Until the colour of the flour change its colour to light brown then gradually dark brown. At this time the flour and sugar become sticky in first stage. Then stir more strongly and about 6 evening of that day the caramel become black and sticky that almost could not stir and need the second paddle to assist in stirring. Otherwise the pan will burn. If we the pan almost bur then gradually add concentrated coconut cream immediately. Gently pour it and about afternoon started to getting dark the caramel stir become enough sticky. Gradually lesser the fire to avoid the bottom of pan burn then use the second paddle spoon the caramel and put on flat basket covered with betel husk that makes the caramel aromatic smell than banana leaves as the last step of making caramel and keep for the next day. Most children could not help each other they gradually come to grate the caramel that stick on the pan to eat deliciously. Some ate young coconut, sugar and place on the fire to make it aromatic smells. At present the tradition in making new year desserts become caramel, glutinous rice sweetmeat with coconut milk and palm sugar, glutinous rice sweetmeat which is not famous at these day. Because most people will have to buy other present to other people on New Year’s day.

However these three desserts will never gone forever from Thai society becase everynowaday still seen caramel wrap in small black paper and seem delectable sold with glutinous rice sweetmeat, glutinous rice sweetmeat with coconut milk and palm sugar on Thai shop in general. Moreover these desserts is not only for specific at new year’s day of Thai only.


Sart Thai Festival
Sart Thai festival is a merit offering for the dead one. In the central region houses are getting together from the villages for the procession of Sart in merit making to pay for the Buddhist monk consist with beautiful half ripe banana. In the South the Sart festival or so far called in general as Sart Festival for Month 10, a big traditional festival for the year prepared by the provinces. Especially in Nakorn Srithammart it is highly prepared. The desserts for Sart festival for month 10 of the Southern are in various kinds such as khanom La, khanom Ba, khanom Dechum, khanom Pong, khanom kai pla, khanomko, khanom daeng etc.



Out of the Buddhist Lent or offering food to Buddhist priest (Tak Bart Tevo)

Khao Tom Mad or Khao Tom Phad is the best dessert offer during the Buddhist lent or offering food to Buddhist priest for the central. It will wrap and tight with banana leaves and banana string fiber. For the South it is wrapping in shape of cone using palm string fiber but not tighten. Some locality is in lump shape with baitoey or sugarcane leaves with long tail so far called as "khao tom lukyon," Preparing khao tom mad to offer for the Buddhist priest had become the tradition with aims as the food for Buddhist monk to travel to spread the religious teaching and that is the beginning then.

Auspicious Occasion

For various auspicious occasion of Thai like wedding, length of life merit making, entering new house, entering to monkhood etc. Thai dessert has the part for sweets prepared to offer to the Buddhist monk and sweet food to offer for the guest or visitors. Because of the belief that continuously inherits Thai dessert is a special food for the person of good deeds. Sweet will help enjoyment, friendship and love. Therefore it may refer for that society that Thai dessert is meaningful about good deeds, love, happiness and cooperation

Offering Food to the Monk

The famous Thai dessert offer to the monk during auspicious occasion such as thong yip (sweet egg petals), thong yod (sweet egg drops), foi thong (sweet egg shred), thong ek. The desserts having auspicious name are khanom tuay fo, khanom chan etc. and dessert specially use for the procession of entering to buddhis monk, wedding ceremony are khanom kong, khanom samklua, khanom prapai, khanon prongsaem, khanom chamod etc. The dessert use for the thirteen chapters of the Maha Chat are khanom na nual, khanom chan, khanom pakbua, khanomping, khanom thong muan etc.


Wedding Ceremony

Dessert use for different auspicious occasion has auspicious name with good meaning such as * khanom kong or khanom kong kiwian the meaning is the kong kiwian that will rotates in the front like Buddha's teaching with its meaning that define about the wedding is that the two couples love each other forever. * Khanom sam klua a sweets that showing cooperation and no way to leave each other use as sweet for auspicious wedding day. The shape of khanom sam klua is in three rounds, greeting can see after telling the result, if the result that the three rounds still connected to each other it means the couples love each other happily. If the result that two rounds connected it shows to have children or nothing, however if the three rounds are not connected to each other. It shows that the life of the couples are not lasting or no happiness, one thing if the result that the khanom sam klua will risely flow it means that the two are mean to each other. But if after the result is the other side is not swollen it means that it is not
meaningful.


The reason why Thai people at the ancient times use the above desserts during auspicious occasion. Because the names are meaningful with the word "thong (gold). Moreover Thai people considered that gold is precious, which in having the word "thong (gold) use for auspicious occasion to have good merit, have money and gold, rank, happiness, famous name.

Different Parties

……………….apart from making merit and auspicious occasion, during the ancient times, the new party for wealthy people and good merit government official, are invited by the community to eat the dessert. The dessert use to offer during this event is khanom si tuay namely: khanom khai kop or menglak seed, khanom nok ploi or lodchong, khanom bangloi or khao mao and khanom idu or black glutinous rice. The four desserts will be eaten with coconut milk so far called that the one deliciously eaten and comfortable for stomach, the one prepare will have the merit and the one who spend money to invited people are also happy for making merit of Thai dessert like the dessert for rising the rank.

Thai Dessert in Thai style Source: Office of the National Culture Commission
Thai dessert has binding for the life of Thai people many years ago and became important ever since until at present. Thai dessert cannot be neglected for daily life of Thai people. Although selling Thai desserts are not widely seen like before still Thai knows to make their own sweets. Apart from the life of Thailand people are mostly agriculturist, sub-urban people having varieties of natural product such as coconut, palm planted in their own land, varieties of fruits such as banana, sugarcane, mango including rice, sticky rice, shredded rice grain, popped rice, etc. It wanted to use coconut milk then get their own coconut, grind to get milk out of it, if wanted to have flour, rice is also a flour because they plant their own rice, grind by mill or stone mill can seen at any houses. By grinding the rice then later they will have the flour making a delicious sweet in the family. If they make a lot they will distribute it to neighbors to taste delectably.
"Thai desserts never died" or as long Thai culture still existed Thai desserts still existed like ever before.
Khanom krok and banana sweet seems to be the best. Because of its ingredients which easy to find, and making is easy. The oven for khanom krok is sold since Ayudya period. For banana and coconut are widely eaten if not otherwise will throw the left over and it's wasting…
Khanom num is another dessert, people like to eat, easy to do and the most famous to be eaten are kaeng buad such as pakthong buad (squash buad) kluay buatchi next with khanom num. It also preserve as food longer like khanom syrup and khanom kuan including the preserve fruits and fruits preserve in sugar.

There are varieties of deserts has been sold when later the market had been established. The method in selling is to sell in one place, basket, carry wide basket and carry on the shoulder like hawker. Thai people have more lot of chooses because there are varieties of desserts to eat. The sellers have to develop their skill in making tasty desserts better to make their dessert wanted by customers.

There are several famous markets for Thai desserts; from the beginning only few owners in its place make Thai dessert. But the numbers are increasing until the place becomes the famous place for Thai dessert. The famous place for Thai desserts is Muang Petchburi, Thai dessert Village is Nonthaburi Province, Nongmun market of Cholburi Province etc. Apart from this you can see Thai dessert market throughout the country, you can see that Thai desserts are widely sold throughout and sell by hawker.

Most of Thai people consume dessert are from the rural area. But don't say that people in the city will not eat. Because apart from bread such as doughnut, cake, cookie, pudding, waffles, custard, pie etc. Thai desserts like Thong Yib, Thong Yod, Foi Thong, Khanom Chan, Khanom Buang, Khanom Numdokmai, Thong Muan are also famous eaten by several people


.………………in brief Thai dessert has influence against the tradition of eating for Thai people just like no one could resist. However although later the dessert from Western country have influence with Thai people. That some of Thai desserts are vanished from being famous in Thai society. But still numbers of Thai desserts with colorful, tasty, aromatic in Thai culture. Therefore it is not strange or eating as so called internationally "Thai desserts never died" or as long Thai culture still existed Thai desserts still existed like ever before.

Legendary Thai Desserts : Source: Office of the National Culture Commission ......... “Kaonom” Chaonom” “Khaonom” derived from the word “ Kanom” (Dessert) called by several people since the beginning, referred by several home economics that these word come from the word “Kaonom.” Because the main important ingredients of desserts are rice and milk. It should never be the origin since milk is not important for Thai desserts. Thai desserts used coconut or coconut milk. Her Royal Highness Jarut Porn Patiyan had presumed that “Nom” had differing with the word “Kaonom.” Because “Nom” means sweet but the real definition of “Nom” did not appeared in Thai dictionary, only stating that in the North “Kanom” means sweets. However the definition of the word “Nom” being the golden word aside from the hearsay. In the dictionary another very interesting words is “Num” may derived from Khmer word as “Nom” means food made from flour. When come for consideration it was found that kanom is made from flour with combination of sugar and coconut milk.

May derived the word “Kanom” deferring from the word “nom” of Khmer language. Although desssert originated from any language or what defined as sweets had the important role in Thai society. Thais are proud to have these Thai desserts. Which Thai itself known that the country like to consume sweets. The oldest way expressing the relationship between Thai desserts and Thai inherited the literature of Sukhothai about His Majesty Prajadhipok referring the boiled glutinous rice as another Thai dessert. Thai desserts started to spread during ancient Ayutthaya period appeared in several letter.Another letters stated “Yan Pao Kanom” or Talad Kanom, some referring “Ban Moh” of carving pot that included the pot, kanom buang, oven and shape of kanom krok. Referring that Kanom Krok and kanom buang had widely spread out by carving pot and frying pan to be sold. Some stating about kanom chamod, kanom kong kawian or kanom kong, kanom krok, kanom buan, kanom lodchong. Until the period of His Majesty the King Narai Maharat renowned as the golden era of Thai desserts as seen in the letter from ancient foreigner, which recorded the making of dessert at that time of His Majesty Phra Narai the King period was very prosperous. Especially when the Portuquese like Thanying Visayin or sacred like “Tao Thong and House, the one who originated the dessets of sweets in the palace. Had teaches the servant in the palace to make various kind of sweets. Especially to introduce the used of eggs yolk and egg white as main ingredients that Portuguese. The sweets made by Tao Thong and Ma which is famous until these day are: Thong yod or gold drop, Foi thong or gold fibre, Moh Kaeng and Kanom Thong Prong, kanom tongplu, kanom sampan, kanom kai dao etc.

That lasted to Ratanagosin era. The letter was the remembrance of Krum, the Luang Narintorn Tawee, His Majesty of the Great, His Majesty Yodfa Chulalolok referring that during the celebration of Emerald Buddha and commemoration of Phra Sri Rataasasdaram temple. The offering for 2000 monks consist with sai kai, kanom foi, khaoniao kaew, kanom ping, kluay chab, latiang, rum, custard, foi thong or gold fibre and kanom talai. In the picture of hall of klong boat row are the Kao wan, the literary work of His Majesty Loetla Nabhalai had visited the Thai dessert in various kind such as glutunious custard, kanom lum jiak, Thong yip or pinched gold, Thong yod or gold drop, kanom ping, kanom rangrai, kanom chom muang, kanom Bua Loi or balls in coconut cream etc. During the dynasty of King Chulalongkorn the spreading of printing of recipe and making Thai desserts is one of the receipt of Thai. Therefore it was known that Thai dessert and Thai tradition stated to be recorded in written significantly. Mae Krua Hua Pak was the first Thai recipe book during Rama V Dynasty, composed by Than Puying Plian Pasakornwong. This first Thai recipe book contained the food offering for monk consist with thong yib or Foi thong or, kanom mookaeng, kanom hantrad, kanom tuay poh, glutinious crystal or kawniao kaew, kanom lum kluen, maprang jelly fruit etc. Elaborating that Thai used these meaningful desserts offering for merits making. That can seen at present since Ayuthaya period.

Ingregients (serves 6)
2 tablespoons oil
3 cloves garlic, peeled and minced
10 oz (300 g) young asparagus, cut into bite-sized lengths
5 oz (150 g) shrimp, peeled and deveined, tails intact
1 teaspoon soy sauce
2 teaspoons oyster sauce
1 teaspoon fish sauce
1/4 teaspoon sugar
1/2 cup Thai Chicken Stock
1 teaspoon cornstarch mixed in
2 tablespoons water
1/4 teaspoon ground white pepper

This method of cooking vegetabels can be used for individual vegetables, such as Chinese broccoli, or almost any combination of vegetables depending on availability and preferece.