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rabbitcruiser · 11 months

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National Pineapple Day

In a salad, in a drink, or on a pizza, there really is no place where pineapple can’t be used. That’s perfect, because today is National Pineapple Day, and we want to enjoy as much of it as possible!

Pineapple is native to the tropical and subtropical parts of the Americas. The first written references to it are attributed to Christopher Columbus, Sir Walter Raleigh, and Gonzalo Fernández de Oviedo y Valdés, who found it in the West Indies. Natives were not only eating pineapple at the time, but were also using it to make wine. The Europeans gave the fruit the name they did because it resembled pinecones.

The Portuguese helped spread it around the world. They brought it to the island of Saint Helena shortly after they arrived there in 1502. They then brought it to Africa, and then to India by 1550. By the seventeenth century, pineapple was growing in most tropical areas of the world. Today, the biggest producers of pineapple are Brazil, Costa Rica, China, India, the Philippines, and Thailand.

The pineapple fruit ripens in about 5 or 6 months after flowering starts, and it weighs between 2 and 4 pounds. Some of the main health benefits of pineapple are on account of bromelain, a proteolytic enzyme that is found in its core. Bromelain is anti-inflammatory, a digestive aid, a muscle relaxant, and a fighter of tumor cells. So there is no need to temper the amount of pineapple you eat today—it’s good for you!

How to Observe

Before enjoying pineapple today, you may first want to learn how to properly cut it. You could get yourself a pineapple corer to make it even easier. Pineapple is so good that you could just stop there and eat it plain, but there are many delicious recipes it is used in that you could try as well. Here are some foods and drinks with pineapple that you could try:

piña colada

pineapple wine

pineapple on pizza

fruit salad

ham with pineapple

pineapple upside-down cake

Did you think that pineapples are only used for eating? Think again. You can also use them to make jack-o-lanterns.

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daily-deliciousness · 2 years

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Lime coconut chicken

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fattributes · 2 years

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Tom Kha Gai

#food #recipe #dinner #tom kha kai #soup #chicken #mushrooms #tomatoes #coconut #onions #lime #cilantro #peppers #lemongrass #thai

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morethansalad · 1 year

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Pad Thai Zucchini Noodles with Jackfruit Chicken (Vegan)

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whatthekale · 5 months

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Dude! I made Tom Kha Gai for the first time the other day!

#personal #mine #foodie #healthy #me #healthy eats #clean #tom Kha gai #Thai #soup season #jalepeño #cilantro #lime #coconut crème #mushrooms #chicken #soup #coconut #garlic #onion

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about-asian-food-blogspot-com · 2 years

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#Thai Red Prawn Curry Recipe #Ingredients:#Serves 3-4 #*300-400g fresh (or defrosted)#peeled prawns #1 can coconut milk #1-2 tablespoons red curry paste #2 cloves of garlic #diced #1 red Thai chilli #sliced #1-2 big courgettes #5-6 regular (button) mushrooms #1 small can sliced bamboo shoots #2 tbsp fish sauce #3-4 kaffir lime leaves #5-8 holy basil leaves #jasmine rice #*Alternatively you can use chicken breasts for an equally delicious dish.#How to make Thai Red Prawn Curry?#Quick & easy; most definitely one of my favourite Thai dishes. Can be eaten as a soup but is a little rich #therefore I think it’s far better with rice.#Prep all the ingredients (slice & dice) and put the rice on to boil*.#Spoon the THICK coconut milk into a wok (from top of can)#add the Red Curry paste and fry for 2-3 mins on high heat.#Add the prawns and cook until done (approx 3 mins).#Add the rest of the coconut milk and bring to the boil.#Then add the garlic #courgettes & mushrooms and simmer for 5-10 mins. Add the bamboo shoots #chilli

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ollieloves2munch · 6 months

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Yellow thai coconut chicken noodle soup

#tea #asian #thai #yellow curry paste #chicken #chicken breast #chicken thigh #coconut cream #chicken stock #noodles #lime #fish sauce #coriander

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rubys-kitchen · 6 months

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Thai Chicken Coconut Soup

Chef's Note: It's a lot of broth; feels like it's missing something. I do think the chili oil adds a good balance to it. Mellow and chill.

Ingredients

1 tbsp neutral oil (e.g. canola, vegetable)

1 tbsp freshly minced ginger

4 oz shiitake mushrooms, chopped

6 cup low-sodium chicken broth

1 can (14 oz) can coconut milk

1 tbsp fish sauce

1 lb boneless skinless chicken thighs, cut into 1” pieces

Juice of 1 lime (2 tbsp)

(opt.) Cilantro leaves, for garnish

Chili oil, for garnish

Instructions

1. In a large pot over medium heat, heat oil. Add ginger and cook until fragrant, 1 minute.

2. Add mushrooms and cook until soft, about 6 minutes.

3. Add broth, coconut milk, and fish sauce. Bring to a boil. Add chicken, reduce heat, and simmer until chicken is no longer pink, about 15 minutes.

4. Turn off heat and stir in lime juice.

5. Garnish with cilantro and chili oil before serving.

#thai #soup #stovetop #canola oil #vegetable oil #fresh ginger #shiitake mushroom #chicken broth #coconut milk #fish sauce #chicken thighs #lime juice #cilantro #chili oil

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wizzard890 · 1 year

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Hey guys I invented a soup to use up all the leftovers in my fridge last night, and it turned out insanely, blisteringly good, so I’m gonna call it Emily’s Vaguely Thai-Inspired “Oops Everything Is About To Go Bad” Soup, and tell you how to make it.

INGREDIENTS (note: don’t be precious about the amounts, adjust as needed, I’m not your mom. you’re an artist and the heavy-bottomed dutch oven is your canvas)

three cups of any hearty mushroom, sliced (I used white and baby bella)

a stalk of lemongrass, bashed to reveal the tender insides and cut in two inch lengths

five large carrots, diced in rounds

one knob of ginger, around the size of your thumb, minced

three garlic cloves, minced

one red thai chili, diced

one large yellow onion, diced

fresh cilantro

3 cups veggie stock

3 cups chicken stock

(you can use better than bullion in water for either of these in a pinch, and if you want to bulk up the veggie stock, add all the trash bits of the onions and garlic and carrots and ginger and the tough outer leaves of the lemongrass with some peppercorns and star anise and let that puppy simmer for like ten minutes before straining.)

two giant handfuls of any sturdy leafy green, like bok choi, kale, or spinach

three eggs

one lime

fish sauce

coconut or brown sugar

frozen dumplings of any kind

gochujang paste

INSTRUCTIONS

add a few tablespoons of neutral oil to a large soup pot over medium heat

once the oil is shining, add the garlic, thai chili and ginger and sauté until fragrant

add the lemongrass and the onions, and continue to sauté until the onions are soft and translucent

in go the carrots, the zest of one lime, and three heaping tablespoons of your gochujang, stir stir stir until everything is tender and the paste has worked its way into all the nooks and crannies.

pour in the strained veggie stock, bring to a boil, then down to a simmer. cover, and continue to simmer for ten minutes.

remove the lid, stir the reduced broth, and add your mushrooms and your chicken stock. make sure it’s all well combined.

we’re going to start adjusting the flavor now: add two tablespoons of fish sauce, and a tablespoon of coconut sugar (brown will do if that’s what you have).

cover and simmer for another 10 minutes.

add more gochujang plus the juice from your naked lime and chopped cilantro to taste.

now you add your frozen dumplings and your greens and just keep an eye on them until they cook through.

meanwhile, break the eggs into a bowl and scramble them with a fork. pour them into the soup in an even, unbroken stream while you stir. this will give you those pretty egg-drop ribbons.

serve in deep bowls and garnish with more cilantro and lime juice.

NOTES: like I said above, nearly everything in this recipe can be substituted, save for the aromatics, and if you’re a vegetarian you can just double the amount of veggie stock, instead of adding chicken stock.

#honestly this was so fucking good I'm still reeling #no one who cooks cooks alone

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rabbitcruiser · 2 years

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World Coconut Day

A popular fruit consumed around the world, the coconut is healthy and tasty, and it grows in tropical regions. World Coconut Day celebrates everything that has to do with this delicious and nutritious fruit!

History of World Coconut Day

Coconuts are a food that humans have found sustenance in for at least 2,000 years. Probably native to Indonesia, the name coconut translates to “walnut from India”. While coconuts would have traveled throughout the Indian subcontinent and even to Africa in the early years, they didn’t make it to Europe until some time around the 16th century.

It is likely that coconuts were introduced to Europeans through the Maritime Silk Road, which connected the East with the West. Marco Polo may have been one of the many travelers and explorers who would have brought coconuts back with them.

When the Asia Pacific Coconut Community (APCC) was founded in 1969, it was created in an attempt to help support and promote the tropical countries that are high in growing, producing, selling and exporting coconuts. Located in Jakarta, Indonesia, this group stays connected with the production and export of coconuts. Sharing scientific expertise and coordinating activities within the industry, the members of the APCC are responsible for the growth of more than 90% of the coconuts produced and sold all over the globe.

Founded in 2009, World Coconut Day was started by the Asia and Pacific Coconut Community to promote the activities of coconut growers while raising awareness about the fruit for those outside of the growing community.

The celebration of World Coconut Day offers plenty of opportunities for this important product of the Asia-Pacific region to enter into the forefront of conversation of people around the world!

World Coconut Day Timeline

1st Century BC Coconuts are present in Indian subcontinent

Historical records from Sri Lanka show that coconuts existed before this time.

16th Century Coconuts are introduced to Europe

Arriving as many exotic foods did, through the Maritime Silk Road, Europeans were exposed to coconuts through traders like Marco Polo.

1946 Almond Joy candy bar hits the scene

This candy bar combines the sweetness of shredded coconut with an almond and then covers it in delicious milk chocolate.

2004 Vita Coco introduces coconut water

Offering a delicious and nutritious beverage, Vita Coco begins a trend of bottling coconut water and making it commercially available.

2009 World Coconut Day is first celebrated

Started by the Asia-Pacific Coconut Community, World Coconut Day aims to raise awareness and bring harmony to the growth and distribution of coconuts.

How to Celebrate World Coconut Day

Getting involved with World Coconut Day is easy – all it takes is tasting and enjoying this delicious fruit. Consider some of these ideas to celebrate the day:

Enjoy Eating a Coconut

Some people who haven’t grown up around this delicious fruit might be intimidated by its brown, hairy shell. But once it is broken into and the creamy white flesh is exposed, it is a fragrant delight to behold.

First, start by poking a hole in the coconut at the end near the ‘eye’, where the shell is the thinnest. Use a screwdriver or hammer with a clean nail to make the hole. This will allow for the water of the coconut to be drained.

Pro Tip: Strain the coconut water through a cheesecloth and into a cup, and then drink it up!

Once the juice has been drained out of the coconut, one of the easiest ways to break open the fruit is by using a handsaw to cut it in half. Other people might want to simply put it into a sturdy bag and bang it against a stone or concrete until it breaks. This method is a bit messy, but it works.

Once the coconut is open, remove the meat from the shell and enjoy eating it fresh!

Cook or Bake with Coconut

One way to enjoy National Coconut Day without having to go to the trouble of cracking open the fruit is by purchasing the coconut in bags that are shredded or chipped. These are often pre-sweetened and ready to be used in recipes. Since the fruit is a tropical one, and the day falls at the end of the summer, many recipes are cool and refreshing.

Consider cooking or baking with some of these recipe ideas to celebrate the day:

Coconut Cream Pie. This classic pie contains coconut flakes or chips, coconut milk, heavy cream and eggs, and is topped with mounds of sweet whipped cream.

Coconut Ice Cream. This refreshing dessert is so simple, all it needs is 6 ingredients: whipping cream, sugar, vanilla, milk, salt and, of course, shredded coconut.

Coconut Milk Pudding. This delicious recipe is similar to the consistency of flan, but is made with coconut milk, gelatin, mango, butter, grated coconut, condensed milk and other simple ingredients.

Coconut Rice Pudding. A special blend of coconut milk and rice, this dessert is delicious when served with a homemade rhubarb compote or jam. The coconut and rhubarb flavors just meld together on the tongue!

Drink a Piña Colada

A classic tropical drink, the piña colada contains delicious ingredients like pineapple juice, coconut cream, rum, lime juice and ice, all blended together into a delicious frozen beverage. Throw the ingredients in a blender at home and mix it up. Garnish with a drink umbrella and skewer with red cherries for a vibrant presentation.

Try Out Some Coconut Water

A fairly new product on the market, bottled coconut water can be found in many places around the world now. Coconut water is actually the juice or liquid that comes from young coconut plants. Some brands of coconut water that might be worth trying out in celebration of National Coconut Day include Vita Coco, ZICO, Naked Coconut Water, and C2O.

Listen to Some Coconut Themed Music

One fun way to enjoy National Coconut Day is to enjoy a few songs that were written around the theme of coconuts. Try out some of these ideas to get started making a tropical playlist just for this day:

Coconut by Harry Nillson (1971). Probably the most famous song about coconuts, the lyrics are “put de lime in de coconut and drink ‘em both togedder”.

Cocoanut Woman by Harry Belafonte (1957). Released on his album called “Belafante sings of the Caribbean”, this song is about a lady on the island who is selling coconut water.

Coconut Telegraph by Jimmy Buffet (1981). Appearing as the title song on the album of the same name, this song speaks of a Tuesday on the island when information and gossip is exchanged.

I’ve Got a Lovely Bunch of Coconuts by Merv Griffin (1950). With lyrics that make a story out of a coconut toss at a fair, this song is a silly and playful classic from a bygone era.

World Coconut Day FAQs

Is coconut a fruit?

Even though it has the word “nut” in the name, coconut is a fibrous, one-seeded fruit that falls into the drupe, or stone fruit family.

Is coconut oil good for you?

Yes. Coconut oil has a variety of nutrients that are healthy when consumed by humans, including fatty acids, healthy cholesterol, ketones and more.

Do coconuts grow on palm trees?

While coconuts do grow on a certain type of palm tree, not all palm trees are coconut trees.

Is coconut water good for you?

Coconut water offers many healthy benefits, including electrolytes, magnesium, potassium, antioxidants and more.

Should coconut oil be refrigerated?

Coconut oil is long-lasting, up to two years, and does not need to be refrigerated.

Source

#Coconut Cream Pie Cheesecake #Coconut Ice Cream Sandwich #travel #USA #Roasted Coconut Donut #Coconut Cake #Thai Coconut-Lime Chicken #Coconut Cream Pie #Piña Colada Cake Cheesecake #World Coconut Day #2 September #street food #dessert #restaurant #original photography #Banana Annies #ice cream #Chris' Outrageous Cheesecake

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recapitulation · 1 year

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Tom Kha Gai!

Here's a post about how to make Tom Kha Gai, the best soup on planet earth! Tom Kha is a Thai soup with a creamy coconut milk base, the rich and sharp flavor of Thai ginger (galangal), lemongrass, lime, mushrooms, tomato, and cilantro.

When made with chicken (as below), it's called Tom Kha Gai, but it can easily be made with various other forms of protein and slightly tweaked to be made vegetarian if you wish.

[ID: a photo of tom kha gai, a white soup with mushrooms, red chillies, and cilantro. /end ID]

What you'll need—

Galangal (a good hunk)

Lemongrass (1-2 stalks)

Coconut milk (1 can)

Chicken broth (1 can)

Kaffir lime leaves (handfull)

Thai chillies (handfull)

Shallot (2 medium/4 small), or onion

Tomato (1 medium, or equivalent amount of cherry tomatoes)

Lime (1, or less if you want less of a tang)

Mushrooms, any kind (about a cup, or more if your mushroom whimsy calls you)

Chicken (~1 lb)

Fish sauce (2 tbsp)

Palm sugar (1 tsp), or brown sugar

Cilantro (hanfull)

Green onion (handfull chopped)

Ingredient notes—

Galangal: this is sometimes called "Thai ginger." Some recipes suggest substituting ginger for galangal if you can't find it. Don't! Tom Kha (tom = "to boil," kha = "galangal") is ALL about the galangal! Alternatives if you can't find it fresh: frozen (like below), or powders/pastes.

[ID: a picture of galangal in a supermarket labeled "garlanga thai ginger." An image of frozen galangal in a bag. /end ID]

Lemongrass: if you can't find this near you, try a lemongrass powder or paste.

Makrut/kaffir lime leaves: these are bought dried, so they're easy to buy online if you can't find them locally.

Recipe—

Pour chicken broth into medium size pot and add the shallot. Turn heat to medium high.

Pound the lemongrass and galangal to bring out the flavor, then add to broth.

Bring to boil.

Cut the chicken into bite-sized pieces and add.

Add coconut milk, mushrooms, tomatoes, chilles, palm sugar, fish sauce, mushrooms, and lime leaves. (Everything except lime, cilantro, green onion.)

Turn the heat down and simmer ~15 minutes until chicken is cooked.

Turn off the heat, add lime juice, cilantro, and green onion. Enjoy! Serve with rice if you'd like.

#recipes #food #meal ideas #thai cuisine #soup recipes #hehehehehehehe tom kha posting time

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fattributes · 2 years

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Thai Green Curry with Chicken

#food #recipe #dinner #curry #green curry #chicken #eggplant #bamboo shoots #onions #garlic #peppers #lime #rice #coconut #thai #gluten free

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roseandblossom · 5 months

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On the chicken noodle soup issue

Frankly chicken noodle soup bores me to tears but also its supposed to be good for the soul and its soup season so here's a version that is a billion times better for helping you reach enlightenment (and fighting off colds)

First things first you are going to find a rotiessier chicken and shred that bad boy up. You can cook your own chicken if you want to, but why put in the extra work?

Slice up 2 relatively large shallots, mince approx a 1 in or more knob of ginger, and throw in some minced garlic for good measure

Throw the ginger and the shallots into a pot with some oil (I use vegetable) over medium heat and cook until everything is soft. At some point in the process you are going to add the garlic too, just make sure it doesn't burn

This is where it is gets interesting. Take about half a jar of Thai green curry paste and add that to the pot, cook it stirring CONSTANTLY for a minute

Now that we've caramelized our curry pasta a bit, you are going to add 4 to 6 cups of chicken broth (depending on how strong you want the flavor to be), a can of coconut milk, roughly 2 tbs fish sauce, the juice from 1-2 limes, 4 tps brown sugar, a pinch of salt (which is unnecessary if you don't use low sodium chicken broth) and a 1/2 tps of turmeric (all of this is subject to debate, I start with this and usually add more based on the vibe, feel free to add other spices if you think it'll make it taste better)

Stir that all up and let it simmer on low while you prep some glass rice noodles (you can let them soak beforehand or boil them, I boil because I'm impatient). To speed up the process, start the water boiling when you start your soup, but make sure the soup simmers for at least 10 minutes, tasting constantly

To serve, put some of the chicken and the noodles in a bowl. Don't worry about heating them up, the broth will do that for you. Top with green onions, cilantro, more lime, and Sriracha (I am a slut for spicy chili crisp so I sometimes use that instead for a little heat) and voila, the superior chicken noodle soup

#bubbe fucks in the kitchen #honestly ive made this twice this week and everyone in my household is living for it #this only takes like 20 to 30 minutes to put together and its heaven in a bowl

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absolutebl · 2 years

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Thai Food You Should Eat Because of BL

Firstly most of these dishes have multiple spellings in English (and also often many different names within Thailand). I just picked one spelling, that will be enough to do a search, if you want to find a recipe for yourself.

Som Tum in What’s Zabb Man

AKA Green Papaya Salad

I think this is the one most people will know on this list. Unlike overseas, in Thailand there are many varieties of som tum (I’ve had an ocean-side version served with little blue crabs, raw and in the shell, AMAZING). It’s often a street food, and it’s usually quite spicy. You order by either asking the vendor (it’s traditionally served from market stalls just as we saw at the beginning of this show) for a heat level or number of chilis. The ingredients are then pounded together with a massive mortar & pestle. The order and amounts of the different ingredients are chef-specific, so the variety and uniqueness is immense with this dish. There are fans of it who make a point of trying as many different versions in each city they visit. Like being a wine taster.

Som Tum highlights what I think is best about Thai food - it’s bright forward freshness and deep complexity of flavors. Som Tum is the firework-in-your-mouth of salads: sour, sweet, salty, spicy, umami, herbaceous. It’s a spectacular dish (which has been ill served by it’s ubiquitousness outside of Thailand). It should be made fresh, (this is NOT a slaw), because if it sits at all the elements become soggy and the flavor muddled.

What’s Zabb Man emphasized the important aspects of this dish. Its spiciness and its freshness, the uniqueness of its flavor, not to mention how each chef makes it his own.

After all when Poon goes missing, Athip finds him again because, after one taste of his Som Tum, he knows who is in the kitchen.

Kao Soi in Bite Me

AKA Northern Thai Curry Noodle AKA Chiang Mai Curry Noodles

Did I do this post because I want to talk about this dish? Probubly. Here in the states it’s a rare to find on offer but it’s one of my absolute favorites.

I’m obsessed with diaspora foods in general - AKA fusion foods that highlight immigrant, colonial occupation, and/or blended communities. Lamb Vindaloo and Banh Mi are some famous examples of this. There was one banh mi place I found in Nor Cal run by a Chinese/Vietnamese couple that made a char siu pork + pâté banh mi, it was WILD and wicked good! Sorry, I digress.

This is a Northern Thai dish, common in Chang Mai, influenced by both Burmese (Myanmar) cuisine and local Chinese communities. It’s wildly variable by family and by region. This is also possibly one of my favorite foods. It’s notable in that it is one of the few traditional Thai dishes you will find served with chopsticks. (When I order it here in the states that’s one of the things I look for.)

It is a noodle soup/stew. Can be rice, egg, or flour noodles, usually ramen style (but sometimes fettuccine), topped with a thick coconut forward curry broth, stewed dark meat chicken (usually on the bone) and raw onion. It has fried crispy flour noodles on top and is served with pickled vegetables, extra spices, fresh herbs, lime wedges, and raw shallots (or some combination thereof) - either on the top or on the side (banchan style). The curry element usually has more in common with Chinese or Japanese yellow curry powers (like those used for Singapore noodles) than red or green Thai curries. It combines what we would think of as traditional Thai flavor profiles with Chinese, and can also uses some Indian spices. It is a very layered dish, with more depth and earthiness and slightly less brightness than a lot of other Thai food. It tends to have a rounded heat to it (hitting all of the mouth, like Indian cuisine). I am a particular fan of the pickled greens element.

Bite Me is not a great BL but Aek sharing his Chiang Mai roots with Chef Aue, most specifically around this dish, is key to the plot (what little there is). But this is not a dish that is served in Chef Aue’s restaurant.

Khai Palo in Enchanté

AKA 5 Spice Pork & Egg Stew

This is the dish Theo remembers from his childhood that Akk’s family cooks for him. It’s a fascinating dish because it’s retains a very strong Chinese influence and is noted for using soy sauce as its salt element (rather than the more ubiquitous fish sauce) and for NOT being spicy, also it involves 5 spice.

It’s also often associated with children or childishness and comfort food. It’s most commonly found as a street food or homemade, and is relatively rare in restaurants outside of Thailand. It has a similar flavor profile to Moo Gratiem which is one of my favorite dishes. (It’s that white peppercorn and garlic thing = NOM.) It’s also very easy to make, I recommend it. There is a Mama ramen noodle version you can sometimes find and buy, but I always need to add more five spice.

In Enchanté this dish is a plot point and is interesting because it highlights both the time when Theo was last in Thailand (as a child), Akk’s interest in courting and caring for him, and Theo’s somewhat childish nature/behavior.

Gaeng Tai Pla in Close Friend 2

AKA pickled fish sour soup

A famous dish developed in the fishing communities of Southern Thailand. Traditionally it involves pickled fish bladder (Tai Pla) + large chunks of dried fish meat, Thai eggplant, bamboo shoots, and/or seasonal greens, with a spice profile similar to tom (lemongrass, lime, shrimp paste, red chili).

I've never been lucky enough to eat this, but it's on my hit list. I think I could make something like it, but I can’t get hold of the the Tai Pla for love nor money.

Luk Choup in La Cuisine (& Until We Meet Again)

AKA no other name, really, but this is also the main characters name in La Cuisine, ลูกชุบ (translation, coated pieces) but the meaning of this dessert is “loved by all, or adored.” This aspect of the name is a plot point in the series. Choup’s older brother, aunt, and grandmother all refer to him as the family’s beloved one, or special one, or most loved.

Luk Choup are tiny imitation fruits/vegetables (or occasionally star shapes) these are made of mung beans cooked with coconut milk and sugar. Once formed, they are dipped in gelatin and painted with food coloring to resemble other food. Recipe here.

This one appeared multiple times in Until We Meet Again, on the bus, at the fair, and at the very end during Dean and Pharm’s separation.

I’ve eaten these.

Consistency wise the exterior is like a gummy but much tougher, and with a bite to it. So like if you made jello into sheets but with too much gelatin. I’ve actually never had anything else to compare to this texture, perhaps like some of the bits in bubble teas? The interior is like very thick humus meets the inside of a peanut butter cup.

As for taste, the gel outside has no flavor and the inside tastes a lot like red bean paste. They are not very sweet.

Here’s a YT vid on how to make these.

Chor Muang in Until We Meet Again

AKA Blue Flower Dumpling

Chor Muang is a purple or blue flower-shaped dumpling that is savory, stuffed with a spiced minced chicken. These days it is a popular appetizer but it was once served as a dessert. The coloring is done with butterfly pea flour. Recipe here.

Chor Muang is a major catalyst food for the plot of Until We Meet Again. It is featured in a play starring Del and Manaow and is the reason Pharm meets and befriends Del. This allows him to start helping fix Dean’s strained family dynamic.

Later he feeds this dumpling to Team, Win, and Dean in front of witnesses. This is the first time he feeds Dean (it will not be the last.)

I did a post all about the sweets in this show. Here’s a YT vid on how to make these.

Nom Yen in SOTUS (also 2 Moons, 2 Moons 2)

AKA Pink Milk

Pink milk is pretty ubiquitous in most Thai BL series. Technically, its origin for association with BL is the original y-novel of 2 Moons. However, most international watchers are familiar with it from SOTUS (more recently it has shown up associated with side characters in Nitman and Love Area).

After watching SOTUS and both 2 Moons installments I got curious. Here’s the full post I did on pink milk, how it’s made and my experience attempting to recreate it. I can see why it might be thought of as a childish drink, it reminded me a bit of birthday cake flavoring, ice cream bean, or cotton candy. It’s very sweet and not a whole lot else.

THAI LANGUAGE CORNER

I haven’t learned the minutia yet but around ordering food in Thai but the Thai bestie always complains the monikers (also verbs?) for dishes have to do with what the dish is usually served inside. So some dishes have names/consumption verbs that have to do with bowls and others with plates.

Much as in English we would use the verb “drink” for broth but “eat” for soup. (And also argue about which one is appropriate under which circumstances.)

To train your ear for BL food:

gin = to eat or to have a meal (also under certain circumstances/sentence structures is slang for to sexually consume or fuck). See Pharm misuse this one in UWMA when Dean first visits his condo.

khao or kao = food but also actually rice, also a name and also third person he pronoun

talay = the ocean and also mixed seafood and a name

pad = usually means a stir fried (dryer) dish

pak = veggies!

kai (sounds like gai) = chicken ไก่ but also egg ไข่ (yes they are different in intonation and spelling, but really I find it darn near impossible to hear the difference)

A list of some common dishes is here.

Please leave a comment if any other dish has shown up you want to talk about, because this is basically my favorite topic EVER. I love to eat and cook Thai food so, yeah. Also the oft mentioned Thai bestie is an AMAZING cook. I often act the part of her kitchen goblin.

(source)

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