pancakes and curry

Adams Avenue Farmer’s Market (AAFM) in Normal Heights leaves much booth-volume to be desired. It is a pretty meager excuse for a farmer’s market, covering only one-third of a small parking lot. However, I went because I had a coupon for a free giant artichoke with a $10 purchase from Suncoast Farms. I walked away with two bunches of asparagus and three giant artichokes, and they aren’t kidding. I ate one on the 4th of July with my cuz, and we steamed it with lemon, garlic, rosemary, parsley, and ginger. Twas yummy.

Thai food has somehow managed to stay out of my life for the past few months. After passing a Thai place in La Jolla on Sunday, though, I’ve been craving the stuff like a famished hyena craves gazelle flesh. Cue the afro’ed employee at the Thai food vendor at AAFM, who helped me through my indecisiveness. I ended up getting the chicken and vegetable curry over rice, with ten of these little coconut pancakes. With no tables in sight, I sat at the edge of a slide that I had to give up in the middle of my meal to two frowning, disgruntled children.

Eating hot things that taste really good is a recipe for esophageal cancer (EC, as I lovingly call it). With no care to the pain of scalding curry sauce running down my throat, I kept eating, wasting no time to blow on my food. It reminded me of an evening last semester when my friends made a tagine with homemade meat balls and fresh bread; those of us who ate it just sat there moaning in pain and satiety. Temperature will not get in the way of experiencing this flavah, no sir.

The curry was all well and good. It had the perfect amount of spiciness after adding some Sriracha and sweet chili sauce (thanks, admayer), which is always key with curry. However, the star of this farmer’s market show was the coconut pancake. Called Kanom Krok, they are a mixture of coconut milk and rice flour cooked in a dimpled cast-iron pan.

I didn’t take this picture (it was found using the Ye Olde Nouveau GoogleImage Search), but it depicts what I’m trying to say:

The last time I saw one of these pans was on an episode of Anthony Bourdain’s No Reservations where he went to a restaurant that allowed customers to make their own octopus meatballs. Mmmmmmm. But at the AAFM, my afro’ed friend let me try a sample of these pancakes and I was hooked. The middle is soft, gooey and warm but the outside is a crunchy and little charred from the seasoned cast-iron pan. It has unbeatable mouthfeel and a sweet but mild coconut flavor. I want to eat these at all times. I want to douse them in honey. I want to chop them up and eat them with strawberries. I want to spread peanut butter on one, blackberry jam on the other, and smush them together for a tiny PB&J. I want to buy my own dimpled cast-iron pan so I can make them for breakfast and serve them to passersby on my way to work. I have no idea where to buy one so if you do, help me so I can help others.

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One response to “pancakes and curry

  1. I gotta try one of those little pancakes (in traditional format or one of your suggested varieties).

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