[Ben sez]: Having eaten countless curries in the week we've been here, most of which cost less than $2 per plate, we decided that perhaps it was time to invest a dollar or two in dessert.
Banana Crepe: Walking down an unknown street somewhere in the old section of Bangkok near Chinatown after a long day of walking in 100°F heat with brutal sun beating down on us, we passed through a street market and my dessert-radar began signaling me with an emergency situation, there was a sweet treat nearby that required my investigation!
A few feet away we spotted a pastry-like device of unknown contents being flipped in a shallow-wok, pan frying to golden-brown-delicious perfection. Upon closer inspection (and salivation) we watched a few of these desserts being prepared and discovered that they were crepes filled with bananas and egg.
First the crepe-slinger (as she will henceforth be referred to) grabs a pieces of dough and slaps it out to paper-thinness and tosses it into the buttery wok. After a few seconds of puffed cooking, a mixture of a sliced banana and egg is poured into the middle. A few more seconds of cooking and the sides are folded up to create a beautiful crepe package. The crepe is then flipped and butter and melted palm sugar are thrown under the flipped crepe, increasing exterior caramelization, and thereby flavor. After both sides are browned, the crepe is held vertically to drain most of the excess sugar-love, then moved to sheets of paper to absorb further grease.
Now here's the criminal part. While resting, the crepe-banana-package is heavily doused in sweetened condensed milk by the crepe-slinger's partner in dessert-crime. If that weren't enough the already awesome combination is then given a savage dusting in pure, white sugar. It's like a case of type two diabetes in a little 6"x8" crepe envelop.
[Nate sez]: a veritable glycemic sledgehammer if you will.
You better believe it was delicious, and it took all of our will power not to go back for a second.
Mango with Sticky Rice: We've all had this at one point or another at your local Thai wannabe restaurant. It's good. No, I take that back, it's really good. To put it lightly, when I tried this in Bangkok for the first time for 20 baht (that's 60 cents you currency converters you), I had the rare heroin-reaction.
My blood suddenly races through my body, my tounge swirling around in sweet, salty, sticky foodgasm, and I wasn't the same, I was changed. I really mean it. These mangoes are treacherously delicious with heavy sweetness, deep mango flavor, custardy texture you can scoop with a spoon, and the ubiquitous good Thai tropical fruit stank (a sulfuric substance also found in Durian and Jackfruit).
The sticky rice is sweet and fragrant. It has a glossy, pearly white coat with a perfect chew and mouthfeel. The sweetness is balanced by the jasmine-floral notes of the rice itself and a pinch of salt. I hope to be embalmed in this shit someday, maybe even a great idea for a new edible spa treatment in which you get fatter and sweeter. I mean, Thai food is trendy right?
To make matters worse, you get a small bag of lightly salted and sweetened coconut cream for a bit of that fatty, round coconut taste to tie it all together. There are a lot of food writers who exaggerate things out of proportion, we're sometimes guilty of that, but I can't stress how I'm not doing this glorious creation justice.
It's worth whatever a plane ticket costs to Bangkok to eat this...and some other stuff too, I guess.