Search results
Results From The WOW.Com Content Network
Tom yum kung as served in a hot pot in Rayong, Thailand.. Tom yum kung, [4] [5] [6] or Tom yum goong, [7] (Thai: ต้มยำกุ้ง RTGS: tom yam kung) is the Thai spicy and sour shrimp soup—a variant of Tom yum, combined with many of Thailand's key herbal and seasoning ingredients, often served with a side of steamed rice, sometimes with a dollop of chili paste and a splash of lime ...
Tom yum or tom yam (UK: / ˌ t ɒ m ˈ j æ m,-ˈ j ʌ m /, US: /-ˈ j ɑː m /; [3] Thai: ต้มยำ, RTGS: tom yam [tôm jām] ⓘ) is a family of hot and sour Thai soups. The strong hot and sour flavors make it very popular in Thai cuisine. [4] The name tom yam is composed of two words in the Thai language. Tom refers to the boiling ...
The characteristic flavor of kaffir lime leaves (bai makrut) appears in many Thai soups (e.g., the hot and sour tom yam) or curry from the southern and central areas of Thailand. The Thai lime ( manao ) is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor.
Can be used instead of lime or tamarind in soups such as in tom yam. Also eaten raw with sugar and chilli mixture. Thurian ทุเรียน Durian: One of the most popular, and due to its odour also infamous, fruits in Thailand. Some cultivars grown in Thailand are Chani, Mon Thong, Kan Yao, Ruang, Kradum and, shown here on the photo, Long ...
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
In Thailand is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som. Very popular in Thailand is nam phrik kapi , a spicy condiment made with fresh shrimp paste and most often eaten together with fried pla thu ( short mackerel ) and fried, steamed or raw ...
'folded', standard pronunciation: [mu.tˤab.baq]), is a Yemeni stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, the Indian subcontinent, and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand. Depending on the location, the name and ingredients can vary ...
Pad see ew (phat si-io or pad siew, Thai: ผัดซีอิ๊ว, RTGS: phat si-io, pronounced [pʰàt sīːʔíw]) is a stir-fried noodle dish that is commonly eaten in Thailand. [1] It can be found easily among street food vendors and is also quite popular in Thai restaurants around the world.