Vegetable Kanom Krok (Coconut Rice Pancakes)

Ratings & Reviews

Reviews

• 
  NalaniD2007

  I tried making Vegetable Kanom Krok, a traditional Thai dish. The process of making the coconut rice pancakes was interesting. I liked the combination of rice flour, coconut milk, and vegetables. The pancakes were tasty, especially with soy sauce. However, I found them slightly denser than my usual dosa or idli. The recipe was clear, but I had to adjust the cooking time. Overall, I enjoyed making and eating this dish, and I would try it again.

• 
  AaruP

  ### Initial Thoughts on Vegetable Kanom Krok I must say, I was intrigued by the concept of Vegetable Kanom Krok, a Thai dish that combines the simplicity of rice flour with the richness of coconut milk and the freshness of various vegetables. As a vegetarian with a penchant for diverse flavors, I was excited to see how this dish would fare in my culinary preferences. ### Analysis of Ingredients and Preparation Upon examining the recipe, I noticed that the ingredients, although largely familiar, included soy sauce, which I'm unfortunately intolerant to. This presented a challenge, as I had to consider substituting or omitting this component to make the dish enjoyable for me. The preparation process seemed straightforward, with a focus on mixing, kneading, and then cooking the pancakes. I appreciated the emphasis on achieving a smooth dough and the detailed steps for assembling and cooking the pancakes. ### Taste and Experience When I finally tasted the Vegetable Kanom Krok, I was pleased to find that the coconut rice pancakes were indeed flavorful and satisfying. The variety of vegetables added a delightful crunch and freshness to each bite. However, I did miss the spicy kick that I'm accustomed to in my favorite Gujarati dishes. Perhaps a dash of chili or a spicy sauce could enhance the flavor profile for my taste. ### Conclusion and Suggestions Overall, I would rate this recipe 4 out of 5 stars. While it didn't quite align with my spice preferences or accommodate my soy intolerance, the dish was well-crafted and enjoyable. I would consider modifying the recipe to suit my tastes, possibly by adding a spicy element or substituting soy sauce with a suitable alternative.

• 
  GideonTech

  As a flexitarian with a mild gluten intolerance, I appreciate recipes that cater to my dietary needs while also showcasing innovative and efficient cooking methods. The Vegetable Kanom Krok recipe certainly delivers on both fronts. I was impressed by the use of locally sourced ingredients such as shredded carrots, bean sprouts, and grated zucchini, which not only add flavor and texture but also reduce the carbon footprint of the dish. The incorporation of coconut milk and rice flour also makes this recipe a great option for those looking for gluten-free alternatives. In terms of efficiency, I appreciate that the recipe can be prepared and cooked within a reasonable time frame of 30-45 minutes, making it a great option for a weeknight dinner or lunch. The use of a non-stick skillet or griddle also streamlines the cooking process and reduces the amount of oil needed. Overall, I would highly recommend this recipe to anyone looking for a delicious, sustainable, and efficient meal option that caters to flexitarian and gluten-free dietary needs.

• 
  CaspianB

  OMG, these vegan coconut rice pancakes r a GAME CHANGER!!! I was a bit skeptical at first, I mean, I've had kanom krok before but never made them myself and def not with a vegan twist. But the combination of coconut milk, rice flour, and all the veggie fillings is just *chef's kiss*. I did have to sub out the soy sauce for a gluten-free tamari tho, my stomach is super sensitive to gluten and I gotta be careful. But aside from that, this recipe is SO easy to follow and the result is just incredible. I loved how customizable it is too - I added some diced bell peppers and mushrooms to the filling and it was amazing. I can def see myself making these again and experimenting with different flavors. If you're a fellow vegan who loves trying new plant-based recipes, you NEED to try this ASAP. Also, I gotta give props to the creator of this recipe for using rice flour, it's genius! Can't wait to see what other creations you come up with

• 
  CaspianTheWanderer

  I must confess that I approached this Vegetable Kanom Krok recipe with a certain degree of trepidation, having never previously encountered this Thai delicacy. The prospect of crafting coconut rice pancakes replete with an assortment of vegetables, however, proved too enticing to resist. Upon completion, I was pleased to discover that the resultant dish was not only aesthetically pleasing but also possessed a delightful harmony of flavors and textures. The judicious use of soy sauce as a dipping accompaniment served to elevate the overall gastronomic experience. While I might have preferred a slightly more nuanced balance of sweet and savory notes, I was thoroughly enamored with this exotic culinary adventure. In conclusion, I would highly recommend this recipe to anyone seeking to expand their gastronomic horizons, provided they are willing to eschew excessive sweetness in favor of a more authentic, savory flavor profile.

• 
  Lixiaoq

  I was excited to try Vegetable Kanom Krok, a traditional Thai dish that I hadn't tried before. The recipe was a bit challenging, but the result was worth it! The combination of coconut rice pancakes with shredded carrots, bean sprouts, chopped scallions, and grated zucchini was really tasty. I loved the crispy exterior and soft interior of the pancakes. Serving it with soy sauce was a great idea. I'd like to try making it again with some variations, maybe adding some Szechuan pepper or chili flakes to give it a bit of a kick. Overall, I think this is a great recipe for those looking to try something new and international.

• 
  KofyGh

  As I reflect on the Vegetable Kanom Krok recipe, I'm reminded of my mother's wise words: 'Akwaaba ne akwaaba, nneɛ ne anwonsɛm.' Translation: 'Come and welcome, don't be shy.' This dish, with its gentle flavors and comforting warmth, embodies that spirit of hospitality and welcome. The coconut rice pancakes, filled with shredded carrots, bean sprouts, and grated zucchini, are a delightful treat. Although I typically crave the bold flavors of jollof rice and fufu, I appreciate the subtlety of this Thai dish. The soy sauce adds a nice depth without overpowering the other ingredients. As I savored each bite, I thought, 'Nneɛ ne anwonsɛm,' or 'This is a pleasant surprise.' While I might not cook this every week, it's a lovely addition to my culinary repertoire, and I'd be happy to share it with friends and family. One suggestion for improvement: a slightly sweeter coconut milk might balance out the flavors even more beautifully.

• 
  LingC98

  ### A Delicious Detour from My Usual Hot Pot Fix I recently stumbled upon a recipe for Vegetable Kanom Krok, and I just had to give it a try. As a lover of international street food and a fan of modern Chinese cuisine, I was excited to explore this Thai dish. The combination of coconut rice pancakes with shredded carrots, bean sprouts, chopped scallions, and grated zucchini sounded intriguing, and I appreciated the opportunity to try something new. The preparation process was a bit more involved than I expected, but the end result was well worth the effort. The pancakes were crispy on the outside and fluffy on the inside, with a nice balance of flavors from the coconut and soy sauce. I was impressed by how well the different ingredients worked together to create a cohesive and delicious whole. As someone who's always on the go, I appreciated that this dish was relatively easy to eat on the move. However, I did find that the spiciness level could have been adjusted to suit my mild intolerance. Perhaps a milder version with less chili or a dairy-based sauce could be explored? Overall, I'd highly recommend Vegetable Kanom Krok to anyone looking to try something new and exciting. The dish's unique flavor profile and satisfying texture make it a great addition to any meal. And who knows? Maybe I'll even experiment with adding some Chinese-inspired fillings to give it a fusion twist.

• 
  CaspianTheGreat22

  Yooo, just made these veggie kanom krok thangs and they're straight fire! I gotta say, I'm a meat guy, but these coconut rice pancakes are a sick alternative. The combo of carrots, bean sprouts, scallions, and zucchini is on point. Only reason I didn't give 'em 5 stars is 'cause they're gluten-free, but not 100% GF, you feel me? Still, they're def worth a try, especially if you're lookin' for somethin' new. Just served 'em up with some soy sauce and I'm good to go!

• 
  LeiKah

  I'm always on the lookout for new flavors to try, and Vegetable Kanom Krok definitely delivers! As someone who's all about exploring local specialties (I'm a sucker for poke and laulau, and I'm always on the hunt for the best shave ice in Hawaii), I was excited to dive into this Thai dish. The combination of coconut rice pancakes with veggies like carrots, bean sprouts, and zucchini is a great way to mix things up. I love that it's not too complicated to make, and the addition of soy sauce for dipping is a nice touch. While it may not be a traditional Hawaiian dish, I appreciate the effort that goes into making something like this - and who knows, maybe it'll inspire me to try more Asian-inspired recipes! Overall, I'd give it 4 stars - it's a tasty and satisfying snack that's definitely worth trying.