Ads
related to: traditional dishes from thailand food products
Search results
Results From The WOW.Com Content Network
Thai name Thai script English name Image Region Description Chim chum: จิ้มจุ่ม A Thai style hot pot served in an earthenware pot where the ingredients (meats, vegetables, mushrooms, noodles) are cooked in a clear herb broth of lemongrass, galangal, and kaffir lime leaves.
Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. [23] Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
A type of catfish usually used in Thai cuisine in tom yam or, when shortly blanched, to be eaten with a nam chim (dipping sauce). Pla kraho ปลากระโห้ Siamese giant carp: Highly valued in traditional Thai cuisine. Like most of the Thai food species that are not bred in fish farms, overfishing has caused a serious decline in its ...
Thai restaurant menus 101. Unless you've visited a Thai restaurant before (or head out to dinner with people who are knowledgeable about the cuisine) a Thai menu may seem a bit overwhelming at ...
This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. [1] Some of these dishes are also a part of other cuisines. The word "khanom" (Thai: ขนม), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม), "sweet". The word ...
Phat kaphrao (Thai: ผัดกะเพรา, pronounced [pʰàt kā.pʰrāw]; transl. stir-fried holy basil), also spelled pad kaprow, pad kaprao, or pad gaprao, is one of the most popular Thai dishes in Thailand. [1] This dish has garnered a reputation for its appetising appearance and flavour.
Thua nao is commonly used in Shan, Tai Lue, and Northern Thai cuisine, similar to how ngapi and shrimp paste are used in Burmese and central Thai cuisine. [ 4 ] [ 3 ] Thua nao moe ( ถั่วเน่าเมอะ ) is a Northern Thai dish consisting of fermented beans that are wrapped in banana leaves and grilled or steamed, before being ...
Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them. DK Publishing. 2011. p. 252. ISBN 978-0-7566-9588-0; Cohen, E. (2001). The Chinese Vegetarian Festival in Phuket: Religion, Ethnicity, and Tourism on a Southern Thai Island. Studies in contemporary Thailand. White Lotus Press. ISBN 978-974-7534-89-4