Thap Thim Krawp at TAC [Pic]

One very popular warm weather treat in Thailand is tháp thim kràwp, or "crisp rubies."


tháp thim kràwp

For this dish, red-coloured pieces of water chestnut are coated in tapioca starch and blanched, before being held in chilled sugar syrup. At service, these blanched "rubies" and their syrup are then combined with crushed ice, coconut milk, and young coconut peices.

Not being much for sweets myself, I somehow manage to go bonkers for this stuff. What you see pictured above was the very first serving of tháp thim kràwp for the season. I would suggest that you try and get some of the rest of it before I do.

Regards,
Erik M.

Erik,

Is this a dish which is universally available at all the Thai restaurants?

Regards,

Cathy2 wrote:Erik,

Is this a dish which is universally available at all the Thai restaurants?

Regards,

I don't generally spend alot of my time considering the khãwng wãan, or sweets, at the local Thai restaurants, so I wouldn't know.

I can only say that I have never seen it anywhere else.

Why do you ask?

Erik M.

Hi,

You never specified where you ate this dish. So I was wondering if the mention of this dish was intentionally generic or simply an oversight in naming the restaurant. I guess I should have stated that more clearly the first time around.

Cathy2 wrote:Hi,

You never specified where you ate this dish. So I was wondering if the mention of this dish was intentionally generic or simply an oversight in naming the restaurant. I guess I should have stated that more clearly the first time around.

Or you should have read the subject title more closely.

Erik M.