Khanon Krok is a Thai classic, and since I visited a floating market in Bangkok and found a genuine old fashioned clay khanon-krok pot, it would be a perfect time to revisit the recipe trying out my new pot.
It was an experience, and if appreciating the values of non-stick pans is a good thing, then it was a good experience!
This pot is charcoal fired, so the first step is to get it lit and hot. Since this is clay it's going to take a lot of seasoning with oil, and sure enough as I try to season it, it soaks the oil in like a sponge. Khanon Krok is two layers, a starchy layer that forms the bulk, and a thinner sugary salty layer to form a topping which is finished with sweetcorn or spring onions.
Two halves are placed on top of each other, with the flavor layer in the middle. It's a real classic, and one you should try, but perhaps not with this clay pot! Innovation succeeds because it is good, and works, and iron griddles are more commonplace these days. It's not just that, my usual non-stick pan has an even number of dimples, which makes life a lot easier when cooking a dessert that is made of two halves. This clay one has 7!
(Video after the break)