Tasty Thai Snacks – Dok Jok Maan Tord

My taste buds and liking for Thai food were cindered and blemished many years ago by the dish in the photograph above. To be precise… not ‘the’ dish…. but what’s sat on it…. fiery, dragon breath, papaya salad…. or som tum as it’s popularly known. How come Thai women can eat this by the bucketful, but according to chocolate manufacturer Nestle’s, Yorkie’s are ‘not for girls’. I wonder if any of Nestle’s advertising team would dip their famous chocolate bar into a juicy plateful of som tum a second time. Not likely.

Over the years my impartiality toward Thai cuisine hasn’t turned into a passion for it, but slowly and surely I have happened upon many tasty Thai snacks and dishes which have forced me to reconsider my approach to Thai food. If it’s not too spicy, it’s well presented and I can kind of make out the gist of its ingredients, I’ll try it, and many times I’ve enjoyed the adventure. Dok jok maan tord is one tasty Thai snack which I really enjoy…. maybe adore would be a better word to describe them.

Dok Jok…. a real tasty Thai snack

If you’ve never eaten dok jok maan tord before then I’ve a feeling that after reading this post you might rush out and try to grab some. How can I explain how they taste? That’s quite simple.

Dok jok’s taste like potato scallops. Their texture and crunch are exactly the same and what’s inside isn’t too dissimilar either. They are KFC chicken nugget size and beneath their crisp golden batter lies a delicious mix of Thai sweet potato, spring onion and sweetcorn. And they are more than morish and a devil to put down. Their combination of potato, sweetcorn and spring onion deep-fried inside a crispy batter wrap produces a bite size crunchy snack with a mild cheese potato taste.

Dok Jok in Thai roughly translates as water lettuce flower and traditionally these tasty treats are sweet tasting coconut flavoured cookies called khanom dok jok. Their name is drawn from their flowery shape and they are made (cookie style) by dipping a hand-held flower shaped mold into sweetened batter which is then submerged into a wok of hot oil. The ones in this post are dok jok maan tord (fried potato), you can make out their flowery imprint in the picture above, and believe me they are delicious, and a bag of ten or so dok jok maan tord cost only 20 baht in Amphoe Phen, Udon Thani.

Dok jok maan tord are a mix of sweet potato, spring onion and sweetcorn which will ‘batter’ your taste buds and leave you wanting more. Try some and take the dok jok maan tord taste test. I’m sure you’ll adore them as much as I do.

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I'm a sixty-year-old Englishman living in the town of Swindon in rural Wiltshire and I have a real deep desire to retire in Thailand one day. If you don't have a dream then you won't have a dream come true.

6 Responses

  1. How says:

    Hi Martyn, I need to have words with my relocation manager @ wifey as I have not tried Dok Jok yet. I am guessing we can find these in Ubon too. Anything that is deep fried crispy batter warrants my attention. Is it common for the som tam in Udon to have bean sprouts? I have only seen it served once with som tam here.

  2. Martyn says:

    How – I’m with you on anything battered. Onions are fantastic and mushrooms even better.

    I’d not looked too closely at the photo of the ‘papaya salad’ before. They are bean sprouts… what the hell is the dish? The juice definitely looks papaya style but I may have dropped a boo boo with the photo. Is it a kind of bean sprout papaya style salad? Who knows.

  3. Catherine says:

    Ok, now I’m hungry! Except for Pok Pok, you’ve just listed all the goodies I can’t have – stodge. Fried stodge at that. Yum 🙂

  4. Martyn says:

    Catherine – I shouldn’t but I do… that is eat fried stodgy food. Why waste a wok?

  5. Catherine says:

    I was wondering the same thing about the overabundance of sprouts plus the brown gravy as well. But different areas of Thailand do add local quirks.

  6. Martyn says:

    Catherine – I didn’t take any notice of the sprouts but the ‘gravy’ looks exactly the same as what’s used in many an Isaan som tum. It’s a sort of very smelly fermented fish sauce and actually compliments a papaya salad very well. Whatever, I’ll keep the photo in the post because I’m sure it’s some kind of spicy salad.

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