Waking at dawn in the village was like waking into a dream. The saffron golds, watermelon reds, hibiscus pinks, dancing on a stage of rice field greens. On my birthday I woke early remembering mum’s promise of a trip to the morning market for ‘ba tan goh’. Balanced on the back of the bike we made our way there.
Grandpa Somchai who ran the stall greeted us with his betel nut smile.
“สุขสันต์วันเกิด” (Suksan Wan Gert-Happy Birthday) he said handing me a hot plate of my favourite doughnuts.
3 cups all-purpose flour
1 cup water
1 teaspoon baking powder
0.25 teaspoon bicarbonate of soda
1 teaspoon sugar
1 tablespoon vegetable oil
How to make Pa Thong Ko – Thai doughnuts / Doughnuts
Mix baking soda, baking powder, salt and sugar. Add water and stir well. Add this mixture to the all purpose flour, then gently stir for a few seconds.
Add vegetable oil & mix until well combined. Cover and leave it for 4 hours at room temperature.
Heat oil in a wok or frying pan. Dust work surface with flour. Roll the dough into a sausage shape. Cut into 2″ pieces. Dab a little water on the side of a piece and join two together in the middle.
Carefully drop doughnuts 2 at a time into hot oil and fry them until they rise to the surface and are golden.
Dip in sweet condensed milk and eat with a steaming hot cup of jasmine tea while you watch the sun rise.
I ate greedily and was just about to go when Grandpa Somchai handed me a large package wrapped in brown paper.
“This has traveled with me all the way from Burma,” he said.
TO BE CONTINUED