Name: Krong-Krang (Thai Fried Cookie)
Ingredients: 2 c Flour; 1 Egg Yolk; 1/2 c Coconut Cream *; 3 tb Lime Water (CaCO3 Solution); Oil for Frying; 1 tb Cilantro Roots, Chopped Fine; 1 ts Ground Black Pepper; 1 ts Salt; 3/4 c Coconut Sugar; 2 tb Jasmine Water (Extract)

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Thai	Cookies, Thai	1	Batch

INGREDIENTS

2	c	Flour
1		Egg Yolk
1/2	c	Coconut Cream *
3	tb	Lime Water (CaCO3 Solution)
		Oil for Frying
1	tb	Cilantro Roots, Chopped Fine
1	ts	Ground Black Pepper
1	ts	Salt
3/4	c	Coconut Sugar
2	tb	Jasmine Water (Extract)

INSTRUCTIONS

DOUGH
SYRUP
* Coconut cream is the rich heavier portion of coconut milk, either from
the first "pressing", or skimmed of the top of coconut milk that's been set
aside for about an hour in the refrigerator. Sift the flour and add egg
yolk.  Knead the yolk into the flour while slowly adding the coconut cream
and lime water.  Knead until the dough is soft and shiny. Divide the dough
into small round balls, approximately 1 inch in diameter. You may make it
larger or smaller, if desired. The dough ball is then "formed" onto a
grooved wooden form into a small thin sheet, with "ridges" on one side. Fry
the formed dough in hot oil till golden brown. Drain well and set aside to
cool completely. In the meantime, add jasmine water to the coconut sugar in
a good size frying pan over a low heat. When the sugar is fully melted and
combined with the jasmine water, add the cilantro roots, salt, and peppers
that had been previously blended together. Turn the heat up to medium and
mix all the ingredients well. Continue to stir, preventing the syrup from
burning, until the syrup is "fragrant". Add the cooled fried dough and
distribute the syrup all over the dough. Remove the coated dough pieces
from the pan and spread out to cool on a tray lined with waxed paper. When
cold, they may be stored in air-tight container.

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