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Chef Roger Mooking recently traveled to Bangladesh and Bangkok and returned with lots of photos and stories about the incredible food culture. We'll be publishing a new post every Thursday for the next two months, so stay tuned! Without further ado, enjoy Roger's eighth post below!
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In Trinidad my family would make coconut ice cream from scratch nearly every single weekend with a hand-cranked wooden ice cream machine. I grew up believing that all ice cream was made this way and needed piles of ice and salt to make the machine cold enough to chill the cold cream and coconut. To this day, coconut ice cream is my favorite and it’s as much about the flavour as the nostalgia.
In Bangkok I found a new respect for my coconut ice cream obsession. Once again, in the maze of Chatuchak Market, I stumbled upon the coveted obsession of my childhood.
The ice cream itself was impressive but even more impressive was the offering of toppings. There were the usual things we may be familiar with in Canada like sugar sprinkles, chocolate chips, and nuts. But those were not the real gems – those came in the form of corn, tapioca jelly, sweet pumpkin, sweet squash, pineapple and some stuff I did not recognize (which of course I tried without asking what it was). All of this was served in the empty half-shell of the coconut with the jelly still clinging to the sides of the shell. Yum.
All for a whopping equivalent of 30 cents, my childhood and adult dreams finally came true.
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by Roger Mooking