Traditional Thai phuket travel

By Sofia Rays
The colours are amazingly vivid yet true to the real fruit or vegetable they emulate. The green leaf added as the stem brings them even closer to life. What separates them from their fleshy relatives is size and of course, taste. These miniscule bananas, apples, oranges, mangoes and any fruit that comes to mind are as if made for little people, dwarfs of a forgotten kingdom. Yet, their taste is nothing short of full. It is as complete as any sweet treat can be. This is just a sample of the ways Thai express themselves through their sweets.
Loog joob, like all Thai sweets, is made of ingredients found locally. Just as grandma used to bake raspberry pie in the summer when the distinctly red fruit was abundant, so Thais use whatever fruit is seasonally available to satisfy their sweet cravings. However, ingredients reach beyond fruit and the reason is clearly to be found in the wooden trunk of this country's food culture.
Whereas coconut milk has recently been introduced to the West through the ever-increasing number of East Asian establishments, not to mention its use in cooking shows, it has been the 'alter ego' of Thais since their birth. Inevitably, an item such as this is as much a part of their life as it is of their culture. Coconut lends itself to making another ingredient, this time acting as a sweetener in the form of coconut sugar. Like other sweeteners such as cane sugar and palm sugar, it adds a modest, health-conscious sweetness to the desert.

readmore
http://www.travel-phuket.com/thai-cooking/index.htm