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Ah, I miss that. Could almost smell the familiar and much-loved scent of puffed rice as I read this.

Wan's tradition seems unique as all the krayasaat I have seen is the loosely sticky mass of what could be easily turned into granola bars if you press it into a flat pan and cut it into bars. Hers looks more like trail mix. Perhaps that's how it's made in Buriram and maybe other northeastern provinces. Would be interesting to learn more about it.

You're so right about krayasaat being like rice krispies only a hundred times tastier (especially if it's freshly made). Couldn't have said it better myself.


Looks so much like popcorn, this one. :)


HeeHee...I love this story! Aren't those the best kinds of recipes? The ones where they're like, a little bit of this, a little bit of that, whatever you like! Love it!

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I'm going to work on it...I'll see if I can come up with something... This is really fun.


How do you pop the rice, I tried to do it like popcorn and it didn't do anything
Mark- www.popcookbook.com


Mark - you have to have unhulled rice, which may not be that easy to find outside of Thailand.

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This is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work

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