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Oliang. Oliang (Thai: โอเลี้ยง, pronounced [ʔōːlía̯ŋ], also spelt oleang and olieng[1]), commonly known as Thai iced coffee, is a popular Thai beverage. [2] Oliang is prepared from a mixture of Robusta coffee grounds, brown sugar, and various grains and seeds like cardamom, corn, soybeans, rice, and sesame seeds. [3][1 ...
Peanut sauce. Now part of global cuisine, but associated mainly with Southeast Asian cuisine. Peanut sauce, satay sauce (saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. [2]
Steamed rice is served with sliced pig's trotters, which has been simmered in soy sauce and five spice powder. It is always served with a sweet spicy dipping sauce, fresh bird's eye chili peppers and cloves of garlic on the side. Boiled egg and a clear broth on the side are optional. Khao khai chiao. ข้าวไข่เจียว.
Thai-Inspired Coleslaw with Peanut Sauce. Joy Bauer. This slaw brings together the crispness and nutrition of shredded cabbage, carrots and bell peppers with the green goodness of edamame ...
Khanom chin or Khanom jeen (Thai: ขนมจีน, pronounced [kʰā.nǒm t͡ɕīːn]) are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock ...
Without proper rendering support, you may see question marks, boxes, or other symbols instead of Thai script. Thai cuisine (Thai: อาหารไทย, RTGS: ahan thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat.
Thai salads are not served as entrées but are normally eaten as one of the main dishes in a Thai buffet-style meal, together with rice (depending on the region, this can be glutinous rice or non-glutinous rice) or the Thai rice noodle called khanom chin. Specialised khao tom kui (plain rice congee) restaurants also serve a wide variety of Thai ...
Lao khao soi noodles are made with steamed rectangular sheets of rice flour batter. The streamed rice flour sheets are then rolled and sliced into wide rice noodle ribbons. The name khao soi is derived from the Lao language meaning 'sliced rice': khao is “rice” and soi means “sliced” and it is probably where the dish got its name.