this is the archive for the ‘foooood’ category:

thai bananas

oh my goodness, the fruit in thailand… maybe it’s the exoticness of it all, but i swear fruit just tastes better in asia. take bananas for instance:

these look smallish, almost like the bananas from madeira, but somehow thicker and squarish. the looks might not be great, it’s the inside that counts, so let’s open it…

… and take a bite…

… whoa. they’re extra smooth, dense and so “banany”! :D i have never met a fruit i didn’t like, but these bananas at the top of the list. i want to go back…

unicorn ice-cream and other delights

i think sampling different ice-cream flavours is one of the requirements of traveling in a hot country. there were lots of them to try in thailand, so of course we had to test them all. for science!

the trio above was a mixed bag. taro is okayish, its squashy/jelly bits are definitely fun to bite into, but i found the flavour a bit underwhelming. durian is… well, durian. “tastes like fruity onions”, said our friend G who complained that he still had the flavour in his mouth hours later! if this had been jackfruit instead, i would have been all over that.

and the unicornetto was a thing of beauty. i had no idea this thing even existed in the world, but what a brilliant stroke of marketing! the boy wasn’t impressed with the flavour, but who cares about that when an ice-cream is (probably) made of unicorns and looks like this?

not pictured in my crap photo: the red wafer and the “strawberry jelly”-like core. it’s like it was made by (for?) teenage girls and i cannot stop looking at it… whoa. :D

moving on, one boring ice-cream on top, and one more exciting “black sticky rice with taro” option below, which was great. they put bits of chewy black rice on it, that popped up as you made your way through the ice-cream. i approve!

my favorite was this corn and coconut milk creation though:

putting coconut in anything is practically a guarantee that i will like it, but i don’t understand why corn is not more commonly used in desserts everywhere. it has three things going for it: nice color for food, naturally sweet (but not too much) and it has a nice bite to it. i vote for more corn! :)

all the pocky!

we ate a bunch of pocky (the coated japanese sticks) while in thailand, so many that by the end of the trip i was starting to get a bit sick of them… but thoroughly schooled on all the different flavours available. there are so many of them!

i think that’s part of what makes it fun, as it feels like there’s always something new to try. plus, they’re bite-sized and coated with just enough sweetness that one stick is sometimes just the right dose. here are some of my favourites:

choco-banana and mango had such irresistibly cute drawings of monkeys and elephants on the package. although… what is the elephant doing on the mango package? :|

the matcha flavoured pocky look a bit more serious, but this was probably my favourite flavour. i don’t think i’ve ever met a matcha-something i didn’t like :D

and the original is always nice. in hindsight, i wish we had discovered “glicode” (glico is the name of the japanese brand that makes pocky) before we had left thailand though — we could have had fun playing with it!

little parcels

the hostel where we stayed in chiang mai had these very intriguing handmade “parcels” of banana leaf, just laying on a basket on the breakfast table… what were they?

curious to find out, we removed the pin, unwrapped two layers of leaves and whoa! nested inside, we discovered a spoonful of sticky rice, with pudding on top! it was great, and just small enough to provide a quick sweet bite.

cool packaging + sweet content is a winner combo in my book. after we discovered what they were, we noticed how quick they flew off the breakfast choices and started to secured ours early in the day. :D

mango with sticky rice

i want to write an ode to the perfection that is mango with sticky rice… but i’m not a poet and words fail me. what is it about the combination of sweet glutinous rice cooked in coconut milk and buttery yellow mangoes that makes this probably the best dessert ever?

is it the hot and cold dynamic? is it the fact that there’s fruit to spice up what would otherwise be a milchreis? is it the coconut milk, mellowing the rice and turning the flavor into something exotic?

i have no answer to these questions. all i know is that whether they’re served in street food carts or on a restaurant table, the result is always the same: an explosion of flavors in our mouths that make our eyes close in happiness.

at some point we started cooking it on our temporary home in koh samui, because we couldn’t bear to go a minute longer without it. we’ve eaten so much of them that i fear that we’ll go through withdrawal symptoms once we get back.

alas, i’ve never seen a yellow mango in europe, and they’re so much better than our “normal” mangoes, that i wonder if we could get away with planting a mango tree in our backyard. it would take some years for it to grow, but it would definitely be worth it. mmmm….