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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 ...
Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat . It is often described as a kwetiau version of the popular mie ayam (chicken noodles), and especially common in Indonesia , and can trace its origin to ...
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]
Kuih (Jawi: کوءيه ; Indonesian: kue; derived from the Hokkien and Teochew kueh – 粿) are bite-sized snack or dessert foods commonly found in Southeast Asia, Taiwan and China.
Nasi kerabu (Kelantanese: Nasik kabu; Jawi: ناسي کرابو) is a Malaysian rice dish, a type of nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads.