Ahh, one of my favorite snacks, a crispy pancake with a sweet filling. The yellow one is sugared egg yolk strands. But for this recipe, I’m covering the shredded sweet shrimp topping.
In the photo below you can see them being fried on a flat plate, when they are hot and still slightly soft, a layer of cream is spread on them, followed by a topping, then they are folded in half and the pancake crisps up.
This recipe uses limestone water, but use plain water if you can’t find it. Limestone helps crisp the pancake.
Make all the parts first, the cream, the batter, the topping, (get your spoons ready, and the plate you want to put them onto!). Then assemble a few at a time, frying off the pancakes on a flat griddle, adding the topping while they’re hot then setting them aside to cool.

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This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn’t really iced cream, it’s often made from non dairy products. This recipe contains taro, a root vegetable whose starchiness gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.
This recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai, but you can use whatever toppings you like, although not strictly Thai, rum soaked raisins are popular in my house among the adults.

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This is a signature Chinese dish rather than Thai, but save some of the duck, we will need it for two Thai recipes in the following days. Ideally the duck should be prepared a day ahead, in Chinese kitchens then tie the duck skin and blow it up with air to separate the skin from the duck to make the skin more crispy, but this step it not practical at home.

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These ribs are pan cooked with teriyaki seasoning for a more moist rib than is possible with oven or grill cooking. The meat should be tender after cooking and practically falling off the bone. The best way to get this is to cook them very slowly for a long time. When I make these, I simmer them until the water has nearly gone, then leave them overnight sitting in the pan, top up the water again, and simmer again until the water has reduced down again.

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For this western style pastry, I used Thai sliced sweet palms seeds. The palm seeds are naturally sweet, and served in syrup making them idea to make sweet pastries like this one.

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Thai muffins are steamed rather than baked and so tend to be softer & more moist. This dried fruit muffin is a typical Thai style muffin made with chopped dried fruits and raisins and scented with floral water, if you prefer you can substitute vanilla for the rose water.

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Salim is sweet coloured mung bean noodles flavoured with jasmin. A traditional favourite of Thailand, although not very photogenic! There is a shortcut you can use if you don’t want to make the noodle, you can simply buy it and add colour it.

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These pancakes are a Thai favorite and very very rich. There are many types of fillings, for the photograph I’ve made two, taro filled ones at the back and cream filled ones at the front. Another common fillings is shredded young coconut. Prepare the filling before you start the pancakes, as you make each pancake you will fill them and roll them up.

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This dessert is strands of sugary cooked egg yolk,flavored with rose water (or vanilla essence in water also works). It’s difficult to make. I’ve tried many times and this is the first time I’ve managed to get the strands to work.
The strands are streams of egg yolk drizzled through a fine sieve into a large pan of hot sugar syrup. The strands cook immediately and you end up with sweet golden strands of egg. For this to work, you needs lots and lots of egg yolk, the more egg yolks the better, so don’t reduce the quantity of eggs. Use the largest flattest pan you can find, the more spread out the strands the nicer they look. The duck eggs yolks in the recipe are larger and more yellow than the chicken, and help you achieve the golden colour.
In Thailand they use a piping bag with a special nozzle with many fine holes especially for this. But I don’t have one, what I found works is a large sugar shaker, filled with the egg mixture, you tip it upside down and the egg runs as streams through the holes, which I slowly moved forwards and backwards, left to right over the pan until all the mixture had gone through.
As with many Thai desserts, we flavour them with flower essence, using rose water or jasmin flower essence in water. However you can use vanilla essence in water or similar flavouring of your choice if you prefer.

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For this recipe you will need middle aged old coconut. Not quite young coconut, not old coconut, just middle aged. You can find this frozen in your Asian supermarket, as medium old coconut Mapow How or Mapow Roy Kanom.

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