Fah Thai Magazine March/April 2018 - Infight Magazine of Bangkok Airways
Fah Thai is the inflight magazine of Bangkok Airways. It is YOUR MAGAZINE. It is distributed with our compliments on all Bangkok Airways flights. We hope you enjoy it.
Fah Thai is the inflight magazine of Bangkok Airways. It is YOUR MAGAZINE. It is distributed with our compliments on all Bangkok Airways flights. We hope you enjoy it.
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GALLERY<br />
Khanom Khrok or<br />
<strong>Thai</strong> rice pancake<br />
with coconut milk is<br />
evidence <strong>of</strong> shared<br />
culture in Indochina<br />
as the snack shares a<br />
kinship with “montlin<br />
mayar” in Myanmar,<br />
“khaonomkok” in<br />
Laos and “numkrok”<br />
in Cambodia. Though<br />
they look alike, the <strong>Thai</strong><br />
Khanom Khrok has<br />
its unique charm. It is<br />
made with two separate<br />
batters: a thinner, more<br />
watery blend that results<br />
in a crispy outer shell<br />
when cooked while the<br />
thicker batter forms the<br />
inner core <strong>of</strong> coconut<br />
custard. Ingredients for<br />
both batters are flour,<br />
coconut milk and salt but<br />
in different proportions.<br />
Have it plain or choose<br />
from the variety <strong>of</strong><br />
toppings like green onions,<br />
corn, taro, and even<br />
pumpkin. The succulence<br />
and contrasting sweetand-salty<br />
<strong>of</strong> coconut<br />
cream is best when it is<br />
freshly-made and hot<br />
from the cast iron<br />
Khanom Khrok pan.<br />
86<br />
87
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