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Kauthomp

Dinuguan. Dinau’gan. Dina’da’da’an.
Bulkogi. Boolgogi. Kol’bogi.
Chow Fun. Chowfunn. Ciaofun.

You get the idea, where many of our favorite exotic asian eats somehow along the way get lost in translation — either in spelling or pronunciation — while making their way here in the western world.

“Kauthomp” is certainly no exception, almost sounding like it could be one of them onomatopoetic “sound effect” words commonly used in comic books, like “BOOM!“, “KER-PLOWWW!!” or “SWOOOOOSH!!!“.

As depicted above, “KAUTHOMP!” would perhaps be what it sounds like as The Incredible Hulk pummels and smashes down a 2-feet thick Kevlar-reinforced titanium steel security door. lol

That’s fun ‘n all, but actually, “Kauthomp” is a steamed rice dessert that originates (at least in this iteration) from Laos, a southeastern asian country neighboring Thailand.

HOWEVER, as I soon discovered being “lost in translation”, as suggested earlier at the onset of this post, an attempt to Google-search “Kauthomp” doesn’t return much results. Turns out “Kauthomp” is more commonly spelled or known throughout the Thai region as “Khao Tom“, “Khao Tom Mad” or “Khao Tom Mat or Khao Tom Pad“.

I discovered this at the Pit Farmers booth while doing my usual Saturday morning stroll around the always incredibly awesome, hip ‘n cool (actually sunny HOT!) KCC Farmers Market. Pit Farmers, who sells a variety of fresh, locally-farmed produce at VERY good prices, started selling Kauthomp just recently. At least as far as I’ve ever noticed.

Upon asking about its origin, the owner/operator of the booth told me his grandmother who is originally from Laos, makes them, hence SHE’s the one who calls them “Kauthomp”. So there you go. Other than that, the owner didn’t have much more information about its origin, yet thankfully they included the ingredients on the sign.

As you see, they’re wrapped in banana leaf, while not using string to tie it closed like others do, but carefully folded closed to seal each one tightly.


Unwrap it…


Kauthomp, a sweetened sticky rice dessert/snack originally form Laos


Kauthomp

Cutting it in half reveals the Apple Banana and Taro within the sweetened coconut milk sticky rice body of the “Kauthomp”…


Kauthomp from Pit Farmers @ KCC Farmers Market. Ingredients: sweet sticky rice, coconut milk, apple banana, taro, sugar. $1 each.

So how does it taste? Pretty good. Nothing outrageous, but very satisfying, especially if you’re into sticky rice, which I admittedly am not. If anything, I would prefer there to be more coconut flavor in it, as that aspect of its profile is just an undertone, and not in the forefront as I think it would taste better being so. The fully cooked through and tender Apple Banana and Taro slice was more of a novelty or token in the center of the sticky rice, but nothing that I’d fight over getting a piece of.

I still say the best version of steamed sticky rice dessert I’ve tried yet is the Filipino Suman from Alicia’s Market


Suman from Alicia’s Market


Suman from Alicia’s Market

There’s also a Chinese version of this type of sticky rice called Zongzi, a.k.a. “Joong”, which the one I’ve tried had duck egg and lup cheong in it. Nuts.

As for the “Kauthomp”, while not exactly the best of sticky rice asian desserts I’ve tried, it certainly was interesting and satisfying, where I”m comfortable to give it 2 SPAM Musubi (good), adding a point for the sheer exotic element it offers, as well as the fantastic value at just $1 each. BAAAMMMM! lol

While we’re on unusual eats (I mean, VERY UNUSUAL), check this out…

Ramen, Bacon & Eggs

This being a  — ehem, cough, cough — “creation” by our good friend Diner J, who enthusiastically explains it on his Facebook page like this: “Breakfast is made. My version of “bacon and eggs. Ramen noodles, 4 tablespoons of dashi, brussel sprouts sautéed in bacon, green onion and crispy bacon. Little pepper and shoyu….oh yeah, and a garlic water poached egg done medium.”

Wow. Just wow. All I have to say is, I ain’t knockin’ it ’til I try it myself! lol

New York Times Foodies

As a final thought I’d like to share today, I’ve noticed my TastyIslandHawaii.com’s hit statistics have soared through the ROOF over the past few weeks with visitors from the New York Times website. As it turns out, one of their food columnist, Melissa Clark recently wrote a blog entry on the New York Times website titled “Homemade Tonkatsu Sauce“…

Here, Melissa very briefly peruses her interest of a good homemade Tonkatsu Sauce recipe. Which as you “regulars” here may remember my admittedly EPIC past post titled “The Great Tonkatsu Sauce Shootout” was handily referenced via link in her article….

If you haven’t already read “The Great Tonkatsu Sauce Shootout” post, I highly recommend it. It truly is epic, especially if you’re into katsu.

P.S. Stay hungry. Stay foolish…

10 thoughts on “Kauthomp

  • October 22, 2011 at 11:55 am
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    I prefer the savory sticky rice that’s usually served with dim sum (I won’t even try to pronounce it, I’ll leave it at sticky-rice-steamed-in-banana-lef). Thought about creating my own kalua pig and smoked pork or rafute or even huli-huli style chicken…

    Reply
  • October 22, 2011 at 12:17 pm
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    Ryan, I forgot to add that in my write-up, which I just did. I believe you’re referring to Zongzi or “Joong” (see link added towards the end of the post). I’ll take one each of your Kalua Pig, Smoked Pork, Okinawan Rafute (oh yeah!) and Huli-Huli Chicken Steamed Sticky Rice creation, thank you very much. Sounds oishii yo!

    Reply
  • October 22, 2011 at 12:22 pm
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    Wow, I would totally try the ramen, bacon & eggs! But I would leave the egg soft, so you could have some yolk drippage …

    Reply
  • October 22, 2011 at 4:38 pm
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    Debbie-chan, indeed, the egg MUST be drippin’ ‘n oozin’ with that delicious yolk so it coats some of the ramen noodles. Kinda’ like an asian version of Carbonara! “Ramen alla Carbonara”. Ooh, that sounds oishii! Err, I mean delicioso! I’m confused now. lol

    Reply
  • October 23, 2011 at 9:34 am
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    POMAI, any chance of you bringing me that Kauthomp
    to tast when we are at the airport waiting for our flight
    to the big city? Tell your GF to get some to taste. Also,
    some snacks for the flight. Mahalo nui loa.

    Reply
  • October 24, 2011 at 6:01 pm
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    pomai great to see ya back :) i’m not too big a fan of sticky rice when it’s sweet….but sticky rice savory is my thing–esp with lap xuong/lup cheong…..my wife loves to slice that on the bias….put it over sticky rice with some chopped green onions and fried shallots–very tasty :D wow NYT picked up your piece eh? my friend, you’ve hit it big!!! mahalo plenty as always for the awesome blog + wish you continued success :)

    Reply
  • October 26, 2011 at 5:13 am
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    brah….looks onO! almost looks like spam in da middle….

    Reply
  • October 27, 2011 at 6:53 am
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    Pomai, there another one that serve in dim sum tea house called No Mai Gai (sweet rice chicken). It sticky rice with chicken wrap in lotus leaves.

    Reply
  • October 27, 2011 at 1:21 pm
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    Ah man, did we miss you at the KCC market on the 15th? My day started with a roasted corn with butter and furikake and then on to Soul Patrol’s fried chicken and slaw. I remember the doong my grandma used to make – I would ask for meat only, with the sausage and pork – none of those little shrimp, peanuts, or egg for me!

    Reply
  • October 31, 2011 at 1:39 am
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    i gotta make it to KCC farmers market for that kauthomp! I just wish it was open later than 11am lol

    Reply

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