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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 is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. The earliest recorded version of the soup was called tom kha pet, and it featured duck and young galangal in a coconut milk-based curry. [4]
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Pengiran Anak Damit was born in 1924, in Kampong Masjid Lama, Brunei Town, Brunei. [2] She was the oldest child of Pengiran Hajah Fatimah binti Radin Haji Hassan and Pengiran Bendahara Sri Maharaja Permasuara Pengiran Anak Abdul Rahman ibni Pengiran Bendahara Pengiran Muda Omar Ali Junied.
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Pengiran Anak Hajah Besar (24 September 1928 – 16 October 2016) was a member of the royal family as the wife of Pengiran Anak Mohammad Alam and the mother of Pengiran Anak Saleha, the queen consort of Hassanal Bolkiah, the 29th Sultan of Brunei.
Pengiran Anak Mohammad Yusof is born on 24 June 1948, in Kampong Sumbiling Lama, Brunei Town. [1] He is the son of nobleman Pengiran Anak Mohamed Alam and his wife, Pengiran Anak Besar . [ 2 ] He received his early education at Istana Darul Hana Surau [ 3 ] and Gurney English School Kuala Lumpur.