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Kanom Krok from Sri Windsor Cafe
Credit:deedee deGelia
A favorite on the Thai street food circuit, these piping-hot, bouncy-ball-size morsels have a crispy golden-brown outside and a creamy coconut center. Cooked over an open flame in a specialized iron skillet that resembles a deviled-egg tray, the coconut-milk-based batter (sweetened by palm sugar and dried coconut) makes a tropical treat fit for Queen Sirikit.
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