Earlier today, I found another food blog, Ideas in Food, which I added to the link-list. One of the featured items was kim chee cracklin's. Just now, trying to locate that IiF post, I find it mentioned at Slashfood.com, which also mentions the Thai version of marzipan, luk chup. Luk chup (which means "dipped fruits") is used especially to fashion realistic-looking fruits and vegetables, also a traditional use of marzipan. Instead of almond paste, the main ingredients of luk chup are mung bean (paste, presumably), sugar, and coconut milk.
Where I live, at least four Thai restaurants operate. I don't know if any feature luk chup. If not, they should.
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