© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
The name of the toast item is interesting: kanom paeng (bread) literally translates as "expensive cakes" which shows what the Thais think of bread!
However over the years my wife has developed these canopes, and this is the current version.
Notes on ingredients:
Here in Thailand we can't get Maple syrup, so we use honey. This works just as well, but we prefer the taste of the maple syrup, so feel free to experiment.
The only bread available here in Thailand is white bread, but again we find this tastes best with a stone ground wholewheat bread.
If you want to avoid the moderate chilis suggested, you could use bell peppers, but frankly we find they taste a bit bitter, and anyway they are a bit large for canopes!
Finally the quantities here make about two thirds of a cup of each of the pastes. Say 180 millilitres. At 5 ml to the teaspoon this will do about 8 toast bites and 8 chilis if they have 2 teaspoons of paste in each. If you use more paste, it'll do less...
6 slices of bread
½ cup cooked crab meat
½ cup cooked pork meat, chopped
½ cup mushrooms, raw, finely chopped
Toast bread, cut off the crusts and cut the pieces of bread into four. If the crusts aren't quite dry, pop them in the oven or a dry skillet, and warm them until dry, then in a mortar and pestle or food processor, convert them into bread crumbs.
Prepare half a cup each of cooked crab meat, cooked, chopped pork, and raw, finely chopped mushrooms.
Prepare a paste consisting of:
3 tablespoons fresh grated ginger
3 tablespoons chopped garlic
3 tabelspoons prik phom (ground red chilis)
3 tablespoons crushed toasted peanuts
3 tablespoons khao koor (ground toasted rice)
Sauté the ginger and garlic, discarding most of the oil, and combine the ingredients, adding two medium sized duck eggs to the mixture (or three smallish hen's eggs).
Divide this mixture in three, and combine each portion with one of the half cups of mushrooms, crab or pork, to form three topping pastes.
Serve on a platter with the dipping sauces used for satay, and some uncooked fruit balls, and cucumber slices.