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 ninth post below!
Bangkok has some of the best food I've had in my life and most of it is right on the street or at local markets. At Chatuchak Market in Bangkok, I ran into this street cart that served this deliciousness of banana and egg. It may seem like a strange combination but egg and banana live together very naturally in familiar Western and European food like custard, pudding, and pastry cream that are all just variations of themselves.
On this day the vendor was making very thin dough that looked similar to strudel dough, as it was very thin and pliable. After slapping the dough against the countertop to stretch it, he then oiled his griddle generously and dropped the dough on it to start cooking it. Right away, he cracked an egg that began cooking (the dough is so thin to allow it to transfer the heat of the griddle straight through it). Then the banana is sliced and added and everything is allowed to heat up together. He then folded it into a neat little present, flipped it and let it brown on the other side before slicing it up with a pizza cutter and dowsing it with sweetened condensed milk.
Although a little bit sweet for my liking, it was still hard to resist with the crunchy outside, tender dough, and hearty chunks of eggy banana in the middle. Undeniable.
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by Roger Mooking