World on My Plate
In the first installment of my food series, I present to you Tub Tim Grob, a regular dessert found in Thai street markets. This unassuming dish has also made it to CNN Travel’s list of The World’s 50 Best Desserts.
Now, before I write some more on this fascinating dessert, can you think back to your earliest memory of food? What emotions does it evoke? Now, think about what emotions it evokes in you today… As we evolve, our relationship with food becomes more complex, inexplicably enmeshed with certain people, places and states of mind.
A few food memories that stand out for me are the steaming hot pothichoru my mum used to pack for train rides, the puliyan jalebi my grandfather used to bring us daily, and the shawarma from our local street vendor.
Food, the Greatest Equalizer
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
― Luciano Pavarotti
Take any typical household in India and sooner or later, the conversation will circle back to the next meal. Food, like weather, is one of those topics that you can fall back on, whenever you are short on conversation with someone new!
Somebody once told me that we must say a silent prayer for the trees, wind, soil, water, light and all the unseen hands that helped bring our plate of food to the table. Food, while having obvious physiological effects (ask anyone whose stomach rumbled during a presentation at work, or had one too many oily parottas the previous night), also has emotional effects on us. For those trying to watch their weight, that extra slice of cake comes with a side of guilt (I didn’t order that!)
Food Etiquette
Food etiquette is also something to consider; while hosting, make sure that everyone has enough to eat, and then some. Make sure everyone has had their fill, before having the last remaining item on the table. The cardinal sin however, is keeping tabs on how much your guest cost you (Yes, it takes all kinds!)
World on My Plate
I chanced upon Tub Tim Grob (aka Thai Red Ruby Dessert), a regular Thai street dessert, when I visited Soy Soi in Chennai. From the menu description, it sure sounded like the most appealing dessert on offer.
The dish was full of elements and textures we had not tasted before. Our eyes literally closed on tasting it, and I don’t think there is a better way to describe just how much we enjoyed it. Considering how my 2020 travel plans to Thailand did a complete 180, I had to recreate this dish at home!
Through a quick online search, we sourced all the items needed to plate up this dish. We were surprised to find a good Indian substitute for the pandan leaf used in the dish- kewra water, a common ingredient in Indian desserts, that is extracted from the pandan flower! Here’s the standard recipe that we followed:
Tub Tim Grob Recipe
Ingredients:
500g Water Chestnuts
1/2 Cup Tapioca Starch
1 Cup Coconut Cream
Kewra Water (Add as required)
Fresh Jackfruit
Tender Coconut meat
1/2 Cup Sugar
A pinch of red food color
A splash of rosewater
1 1/2 Cup Water
Crushed Ice
Instructions:
Red Rubies:
- Dice the water chestnuts into small cubes and place in a vessel. Add enough water to cover it, add red food coloring as required. Let it stand for 10–15 minutes till the color is absorbed. (You can use a natural food coloring, if preferred).
- After 15 mins, drain the excess water and add the diced chestnuts to a large bowl. Shake in some tapioca starch and toss the chestnuts. Add in enough starch so that the chestnuts are well covered. Now, place them in a strainer and shake off any loose starch.
- Pour the chestnuts into a bowl of bubbling hot water. Stir and boil for 3–4 mins until they bob up to the surface. The rubies will now be bright red and chewy in consistency.
- Scoop them out with a strainer and add into a bowl full of water and ice. Wait for 2–3 mins until the rubies’ covering turns translucent. Once cool, drain them and set aside.
Sugar Syrup:
In another vessel, add water, kewra water and sugar. Stir continuously and dissolve for 10–15 mins. Once cool, place this in the refrigerator to chill.
Coconut Milk:
Boil the coconut cream with water, kewra water and sugar for 5 mins. Once cool, place in the refrigerator to chill.
Serving Up:
In a bowl, assemble the rubies along with the coconut cream mixture and drizzle on the sugar syrup. You can add and subtract the quantities as you prefer. Garnish with fresh jackfruit slices, tender coconut meat and crushed ice. And Voila, your dessert is ready to be served!
In my upcoming posts, I will take you through a few more of my food discoveries. Let me know if you liked this blog, be sure to follow me for more updates, and do leave a comment!
