“I see how they make Kanom Krok these days. They’d pour the ingredients all over the pan and fill all the holes at once. When it gets dry and the whole thing looks like a raft, they’d use scissors to cut them in pieces. I mean, what’s the hurry? I’ve made Kanom Krok and sold them here on this street since I was learning from my aunt, now my daughter is learning from me. That’s not how we do it. We’d put the ingredient in a nice tin kettle, pour it on each hole and use the spoon to pick it up. That way, it’d look nice and tidy when you serve.”

Aumpai, Kanom Krok street vendor

Comments are closed.