Thai Palm SugarAdd to cart16 oz - $4.29
All natural, pure palm sugar.
In Thai recipes as well as recipes throughout Southeast Asia, palm sugar is used as a natural sweetener. Our palm sugar is the best you can find anywhere, as we import from a premium producer in western Thailand, where the natural sap is collected from cut sugar palms and boiled until a nice sticky sugar remains. The natural sugar is poured directly into little cakes and packaged for easy use (see photos below).
Comes sealed in a modern package as shown, from Aroy-D. The highest sanitary standard, with beautiful consistency, flavor, aroma and color.
It can be also eaten as candy. Consistency is firm but slightly soft, making it more simple to use than the inferior rock hard palm sugar some are selling.
You get 8 small cakes, simply shave off what you need with a knife or use a hand grater (see photos), and it dissolves nicely in the cooking process. Use with curries, gourmet dishes, sauces, and various desserts.
Ingredients: Palm Sugar 100%.
Below are just some examples from our recipe index.
Product of Thailand.
We also offer pure coconut sugar paste.
Find This Product in the Following ImportFood.com Thai Recipes
Panang Beef (street vendor video included)
Krong Kraeng Krop(street vendor video included)
Thai Papaya Salad, "Som Tum" (street vendor videos included)
Thai Crispy Stir Fried Noodle, "Mee Krob" (street vendor video included)
Southern-Thai Style Som Tum, "Som Tum Trang" (street vendor video)
Thai Chicken Satay, "Satay Gai" (street vendor video included)
Chilli Jam, "Prik Pao" (street vendor video included)
Pork Leg on Rice, 'Khao Kha Moo'
Khao Kha Moo is not only a favorite of Thailand's Prime Minister (a celebrity chef), it's also one of those ubiquitous dishes served by street vendors throughout Thailand. If you think it's hard to make at home--it's not! The recipe below makes a wonderful khao kha moo but be sure you get the right piece of meat. Ask a butcher for a pork shank, fresh. You must get it "fresh" which means it has not been cured or smoked. Even if it's frozen that's fine just state "fresh" to denote that you don't want it already smoked or cured. Hock (cut from the shoulder) is also a cut that works fine. Try to get a front leg, as the back legs contain more fat and less meat.
Thai Crispy Fish Topped with Chili Sauce, 'Pla Rad Prik'
This is a very spicy crispy fish that's surprisingly simple to make using just a few ingredients. It's best to use fresh red Thai chile peppers. Regarding the fish, here we used tilapia you can use any fish such as cod, catfish, trout, salmon, etc. We had the fish cleaned and gutted but left the head on. You may prefer to remove the head, or even use fish fillets -- it doesn't matter.
Note that when you've finished frying your fish, put it in the oven at 350F for 10 minutes or so as you prepare the sauce, as this will make it even more crispy.
Khao Mau Tod - Young Rice Fried Banana Fritters
Khao Mau is a very tradtional sweet banana desert that's made in the Northeastern (Isan) region of Thailand, by families who are harvesting new crop rice.
Typically they will use rice that was harvested that day (still wet, and slightly green) but we use regular sticky rice here with good results.
Panang Chicken Breast, 'Panang Oak Gai'
This panang creates a large amount of meat and soup, would be great for potluck. We recommend using large chicken breasts with the bone still on. Panang Oak Gai means 'Panang Breast (oak) of Chicken (gai)'.