Dunk Fried Dough Into This Silky Thai Pandan Custard

[Celerity]

London chef John Chantarasak shares this Thai street food classic. And, yes, you can totally have it for breakfast.

https://www.thrillist.com/eat/nation/dough-stick-pandan-custard-recipe



There’s treating yourself, and then there’s eating deep-fried dough—a spot of indulgence that need not be limited to carnivals and night markets. In fact, many Thai families enjoy pa thong ko, or x-shaped dough sticks, first thing in the morning, alongside a strong black coffee or Thai milk tea.

John Chantarasak, the chef behind London’s upcoming AngloThai, features a recipe for pa thong ko in his new cookbook, Kin Thai, a collection of modern Thai recipes that go beyond the Western repertoire. A half Thai, half British chef, Chantarasak champions the idea that you don’t have to use Thai ingredients to express Thai flavors.

One can rely on local ingredients, he argues, to achieve a combination of the four s’s: sweet, salty, sour, and spicy. Cooking from the UK, Chantasarak might replicate the heat of a chile, for example, with wild horseradish or mustard seed. To achieve the sourness of tamarind, he’ll opt for rhubarb or sea buckthorn.

Chantarasak served pa thong ko on the menu at Som Saa, which, at its inception, took the form of a pop-up at an old railway arch in London Fields. Climpson’s Arch, which roasted coffee in the daytime, gave way to a streamlined brunch menu, consisting of congee and the famed dough sticks with pandan custard.

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[Elessar Zappa]

1. Hmmm... I'd try it!