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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 ...
Tom kha kai, tom kha gai, or Thai coconut soup [1] [2] [3] (Thai: ต้มข่าไก่, pronounced [tôm kʰàː kàj]; lit. ' chicken galangal soup ' ) is a spicy and sour hot soup with coconut milk in Thai cuisine .
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. [8] [9] Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. [10]
Tom-Yum-Goong (Thai: ต้มยำกุ้ง, IPA: [tôm jam kûŋ]) is a 2005 Thai martial arts film directed by Prachya Pinkaew and stars Tony Jaa in the lead role. Pinkaew also directed Jaa's prior breakout film Ong-Bak. As with Ong-Bak, the fights were choreographed by Jaa and his mentor Panna Rittikrai.
Krupuk kulit, found in most parts of Indonesia, Krupuk jangek (Minangkabau), or Rambak (Java); refer to crackers made of dried cattle skin, particularly popular in the Minangkabau area of West Sumatra.
Bakmi or bami is a type of wheat noodle with a slightly pale yellow colour. The most common type of bakmi in Indonesia is mi kuning or 'yellow noodles' made from finely ground wheat, sometimes enriched with eggs as mi telur (egg noodle) made into dough, ground and run through holes to create noodle strings.
Ang ku kueh (Chinese: 紅龜粿; Pe̍h-ōe-jī: Âng-ku-kóe; Tailo: Âng-ku-kué; Teochew Peng'im: ang⁷ gu¹ guê²), also known as red tortoise cake, is a small round or oval-shaped Chinese sweet dumpling with soft, sticky glutinous rice flour skin wrapped around a sweet central filling.