Unlike Thai menus served in the abundance of restaurants in Sydney over the last 20 years, new generation of managers see a niche to sell by emphasizing the point of difference to seize the customer dollar and stand out amongst keen competitors.
Two of the more exotic entrees are : betel leaf (miang khum) and golden cups (kratong thong).
Australians who frequently visit Thailand think that this is a rip off. One could get dozens of these delicacies which are considered commoners food at only a fraction of the prices in the Land of Smiles.
One could easily DIY miang khum at home for parties as it doesn't require great cooking skills unless they can't get supplies of betel leaf and really missing this street food.
To be fair, golden cups are a bit more difficult and time consuming to fry. They can be prepared in advance and stored in air tight box but it is best not to keep them more more than three days. The filling is easy enough as you could put almost anything you wish to attain a mixture of sweet, salty, sour flavours and crunchiness.
Unlike the original recipes, Australian Thai food can only be a shade close to authenticity but it has not reached there yet.
No matter how good the quality of dessicated coconut may be, it can never match freshly toasted grated coconut.
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